Application of “soft canning” heat preservation technique in the superalloy forging process

The ＂soft canning＂ heat preservation technique is invented by Baoshan Iron ＆ Steel Co., Ltd. （Hereafter referred to Baosteel）, using the flexible insulation material which can be stuck on the surface of the heated ingot or billet in the superalloy thermal process. This adhesive insulation material can reduce the temperature drop of the ingot or billet during the transferring or hot working process, and can deform with the billet without dropping. The surface temperature drop can be effectively reduced, so the products can be obtained a good surface quality and the structural uniformity can be improved. The technique is applied to hard-wrought superalloy forging of cogging, superalloy rods finished forging fire and superalloy hot die forging processing,and good results have been achieved.

Research of Influence of Steam Contact Heating on Thermal Stability of a Wall of Glass Canning Jar

One of ways of intensification of process of manufacture of heterogeneous tinned products of fruits and vegetables is the use of sated water steam （Patent of USSR No. 500792）. This process at application as consumer glass container for such products is especially effective. However, there are some questions which are connected with thermal influence on glass container at realization of such heating. The given research is devoted as the decision of practical questions arising at process engineers.

Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology

Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.

Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments

Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulate was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments of canned smoked and canned cooked of Paphia undulate, and there was significantly reduction of protein content (p < 0.05) in tow treatments of canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content was canned raw < canned smoked < canned cooked. On the other side, the three treatments of canned shellfish Paphia undulate had significant difference (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish Paphia undulate showed the lowest value of pH. All treatments of canned shellfish Paphia undulate were rich in minerals where canned raw treatment was higher in Ca, Fe, Zn, Mg, and Mn. While canned smoked had minerals content lower than canned raw. Lightness (L*) had slightly difference between all treatments of canned shellfish Paphia undulate. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish Paphia undulate, canned raw had the highest value of lightness (L*), and redness (a*). Canned smoked had the highest value of hardness followed by canned raw then canned cook. Slightly significant difference (p < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists preferred canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.

Osteogenic potential of rabbit marrow stromal stem cells cultured in vitro: a hi stochemical and scanning electron microscopic study

To further investigate the osteogen ic potential of rabbit marrow stromal stem cells cultured in vitro. Methods: Rabbit marrow stromal stem cells were isolated by dens ity gradient centrifugation method and amplified in the flasks, using the osteog enic inducing conditions (OGC) as the culture media. The osteogenic potential of marrow stromal stem cells were investigated by means of bone seeking fluoresce nce (tetracycline) labelling, Alizarin red S (ARS) staining, Alcian blue Sirius red (AS) staining, and scanning electron microscope. Results: After being passaged, the marrow stromal stem cells in creased in number, became confluent and formed multi layer structure. The strom al stem cells excreted innumerable tiny granules, heaping up on the cell body an d merging gradually into foggy substances. These foggy substances kept on enlarg ing and formed round, oval, or flake like nodules. These nodules revealed brigh t golden yellow fluorescence under fluorescence microscope when labelled with te tracycline. Histochemical study with specific new bone staining with ARS reveale d positive calcium reaction, both denoting that they were newly formed bone tiss ues. After they were stained with AS, collagen and acid mucopolysaccharide were shown. Under scanning electron microscope, three types of cells with different c onfigurations were found. They were globular cells, spindle shaped cells and po lygonal or polygonal cells. Granules were excreted from the cells and heaped up on the cell body. Needle shaped and irregularly rectangular crystals also appea red and agglomerated with the granules to form nodules and trabecula like or fl ake like structures.Conclusions: Sequence of events of bone formation by rabbit mar row stromal stem cells cultured in vitro is fully depicted and confirmed, which provides the foundation for further investigating the mechanisms of osteoblast d ifferentiation from marrow stromal stem cells and the possible application in or thopaedics.

Assessment of pulmonary function using pixel indexes of multiple-slice spiral CT low-dose two-phase scanning in chronic obstructive pulmonary disease

Objective To explore the values of pixel indexes (PI) with multiple-slice spiral CT low-dose two-phase scanning for assessing the pulmonary function in chronic obstructive pulmonary disease(COPD) . Methods Thirty-six patients with COPD (COPD group) and 30 healthy people(control group) underwent

波音飞机OIL CANNING损伤研究

根据对波音飞机Oil Canning损伤处理的经验,并参考波音手册和相关文献资料的说明,对波音飞机Oil Canning损伤的成因、特征和修理进行深入研究,旨在使业界同行能够准确判断此损伤并采取正确合理的处理措施,保障航空安全,提高维修效率。

Thermal and structural studies of poly (vinyl alcohol) and hydroxypropyl cellulose blends

Polymers and polymeric composites have steadily reflected their importance in our daily life. Blending poly(vinyl alcohol) (PVA) with a potentially useful natural biopolymers such as hydroxypropyl cellulose (HPC) seems to be an interesting way of preparing a polymeric blends. In the present work, blends of PVA/HPC of compositions (100/0, 90/10, 75/25, 50/50, 25/75, and 0/100 wt/wt%) were prepared to be used as bioequivalent materials. Thermal analyses [differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA)], and X-ray diffraction (XRD) were employed to characterize and reveal the miscibility map and the structural properties of such blend system. The obtained results of the thermal analyses showed variations in the glass transition temperature (Tg) indicating the miscibility of the blend systems. Moreover, the changes in the melting temperature (Tm), shape and area were attributed to the different degrees of crystallinity and the existence of polymer-polymer interactions between PVA and HPC molecules. The X-ray diffraction (XRD) analysis showed broadening and sharpening of peaks at different HPC concentrations with PVA. This indicated changes in the crystallinity/amorphosity ratio, and also suggested that the miscibility between the amorphous components of homo-polymers PVA and HPC is possible. The results showed that HPC doped in PVA film can improve the thermal stability of the film under investigation, leading to interesting technological applications.

EXTRACTION OF THERMODYNAMIC PROPERTIES OF MINERALS FROM REVERSED EXPERIMENT DATA WITH INSI

All the methods in literature for extraction of thermodynamic properties of minerals from reversed experiment (REP) data neither completely meet the requirements of thermodynamics nor fully reflect the thermodynamic features of REP data. So there have been disputes about the thermodynamic validity of the methods. A method called interval-halving-scanning-