RESEARCH OF THE FEEDING SPEED ADOPTING CORED-WIRE METHOD TO SPHEROIDIZE DUCTILE IRON MELT

For settling the question of feeding speed in applying the cored-wire method to spheroidize ductile iron melt, ANSYS software was applied to simulate the heat transfer and mass transfer, and the melt time of the steel strip in the iron melt was determined by linking the heat transfer and mass transfer, and then the feeding speed was calcufated. Conclusions have been drawn that the iron layer was formed on the surface of the cored-wire during the wire-feeding process. The thickness is 0.073 mm when the temperature of the iron melt is 1500℃, the time from formation to remelting of the iron layer is 0.063 s. When the temperature of the iron melt is below 1500℃, the time taken for the steel strip to melt is rapidly shortened. When the temperature of the iron melt is above 1500℃, the variation amplitude of the steel strip melt change with time is gradually diminished. The melt time of the steel strip is rapidly increased with the increase of the steel strip thickness. When the temperature of the iron melt is 1500℃ and the carbon content is 4%, the melt time of a steel strip, which has a thickness of 0.5 mm, is thrice that of a steel strip whose thickness is 0.3 mm. The calculation results of the feeding speed are basically in agreement with the applied feeding speed in the factory.

Determination of the Influence of the Speed of the Saw Cylinder of the Saw Gin on the Density, Speed and Composition of the Seed Roll

The article consists of studying the influence of the speed of the saw cylinder on the quality of the fiber and the productivity of the machine, as well as on the change in the density and composition of the seed roll.

Improvement of the Process of Separation of Cotton Fiber from Seeds

The differential equation, obtained as a result of the theoretical study of the movement of the bare seed on the surface of the grate of the saw gin, made it possible to determine the trajectory of the movement of the seed. The rib is one of the main working bodies of the saw gin. It serves for the free passage of the saw blades through it into the working chamber, for the withdrawal of the fiber caught on the saw teeth after separating it from the seed. A number of studies have been carried out to improve the working elements of the saw gin. The purpose of the research is to create the possibility of timely withdrawal of bare seeds from the working chamber of the saw gin by creating a concavity on the working surface of the grate. The use of the Euler equation for the movement of bare cotton seed along the grate contour, taking into account its speed V, density ρ, pressure P, made it possible to obtain a graph of seed distribution along the grate contour. An experimental 30-saw gin was developed and manufactured, the research carried out on it allowed to determine the rational parameters of new grates, which are recommended for introduction into production. The dependence of the location of the rectilinear part of the general contour on the shape of its convexity and concavity is determined. Based on the above equations, using separate functions, we present the view of the grate profile in the coordinate system modeled on the MAPLE-17 program.

Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

Wall sticking,which greatly reduces productivity and product quality,has been a big challenge of spray drying.Structure of drying tower and atomizer,as well as drying conditions are the main influencing factors.This research explored the possibility to reduce wall sticking by optimizing drying conditions and components to obtain higher recovery rate of powdered infant formula milk(PIFM).Response surface experimental results indicated that inlet air temperature(T),feed concentration(C),feeding speed(S),as well as interaction term of TC and quadratic terms of C^(2) and S^(2) had significant influences on recovery rate for determined milk formula.According to mixture experiments at optimized drying conditions,whey protein(P),fat(F)and lactose(L)contents,as well as interaction term FL had significant effects on recovery rate.Positive effects were observed for F and L contents on recovery rate,while negative effects were observed for P and FL.Under the optimized drying condition of 136℃,19.80%and 4.07 mL/min,respectively,for T,C and S,the maximum recovery rate of 58.98%was obtained for PIFM with P,F and L content of 18%,31%and 51%,respectively.Wall sticking phenomena could be reduced by optimizing drying conditions and mildly adjusting components of infant formula milk.

Analysis and control of inter-electrode gap during leveling process in counter-rotating electrochemical machining

The inter-electrode gap(IEG) is an essential parameter for the anode shaping process in electrochemical machining(ECM) and directly affects the machining accuracy. In this paper, the IEG during the leveling process of an oval anode workpiece in counter-rotating ECM(CRECM)is investigated. The variation of the minimum IEG is analyzed theoretically, and the results indicate that rather than reaching equilibrium, the minimum IEG in CRECM expands constantly when a constant feed speed is used for the cathode tool. This IEG expansion leads to a poor localization effect and has an adverse influence on the roundness of the machined workpiece. To maintain a small constant IEG in CRECM, a variable feed speed is used for the cathode based on a fitted equation. The theoretical results show that the minimum IEG can be controlled at a small value by using an accelerated feed speed. Experiments have been conducted using a specific experimental apparatus in which the cathode tool is designed as a combined structure of two sectors and a thin sheet. By detecting the machining currents flowing through the minimum IEG, how the latter varies is obtained indirectly. The results indicate that using an accelerated feed speed is effective for controlling the IEG, thereby improving the roundness of the machined workpiece.