The microscopic structure change rule in high speed steel (HSS) after an additional cryogenic treatment was studied in this paper. Highly dispersed nano-carbide (η-Fe2 C) separated from tempering martensite was found...The microscopic structure change rule in high speed steel (HSS) after an additional cryogenic treatment was studied in this paper. Highly dispersed nano-carbide (η-Fe2 C) separated from tempering martensite was found distributed on twin planes of marten-site and dislocation places. Retained austenite was found sheared into martensite and nano-carbide separated at the same time. In addition, the tempering martensite was fine-grained. The stated changes of HSS evidently improve the lifespan of HSS cutter and fully show the advantages of nano-structure. The cryogenic treatment of HSS also improves the roughness of HSS cutter (decrease Ra number by about 50%) and greatly increases the wear resistance of HSS cutter. Further experiments on the wear characteristic of HSS cutter supported the findings mentioned above. The stated HSS treatment technology would implement nano-structure of traditional tool steel through phase change. It could be a new method to improve the performance of HSS cutter.展开更多
Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preser...Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preservation. It could mainly be divid- ed into three categories： LED preservation, UV preservation and radiation preserva- tion. This paper systematically reviewed the mechanisms of different preservation technology of light control, summarized the research progress of light-controlled tech- nology in the physiological characteristics regulation, maintenance of nutritional quali- ty and microbial control of postharvest vegetables at home and aborad, and prospected the further studies on preservation technology for postharvest vegetables.展开更多
The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a ...The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a Sichuan-style one （SCS） and an Italian-style one （ITS）, were selected to conduct PM2.5 sampling. Particulate organic matter （POM） was found to be the predominant contributor to cooking-related PM2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry （GC/MS）, which accounted for 3.8%-6.5% of the total PM2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhy-drides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM2.5 pollution and to develop the emission inventory of PM2.5 from cooking, which could then help the policymakers design efficient treatment measures and control strategies on cooking emissions in the future.展开更多
文摘The microscopic structure change rule in high speed steel (HSS) after an additional cryogenic treatment was studied in this paper. Highly dispersed nano-carbide (η-Fe2 C) separated from tempering martensite was found distributed on twin planes of marten-site and dislocation places. Retained austenite was found sheared into martensite and nano-carbide separated at the same time. In addition, the tempering martensite was fine-grained. The stated changes of HSS evidently improve the lifespan of HSS cutter and fully show the advantages of nano-structure. The cryogenic treatment of HSS also improves the roughness of HSS cutter (decrease Ra number by about 50%) and greatly increases the wear resistance of HSS cutter. Further experiments on the wear characteristic of HSS cutter supported the findings mentioned above. The stated HSS treatment technology would implement nano-structure of traditional tool steel through phase change. It could be a new method to improve the performance of HSS cutter.
基金Supported by the National Key Research and Development Program of China(2016YFD0400901)the China Agricultural Research System for Staple Vegetables(CARS-25)+2 种基金the National Natural Science Foundation of China(31401536)the Research and Demonstration of Ecological and High-efficient Production Technology for Horticultural Plants in the Uncultivated Area of Northwest China(201203095)the Youth Foundation of Beijing Academy of Agriculture and Forestry Sciences(201709)~~
文摘Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preservation. It could mainly be divid- ed into three categories： LED preservation, UV preservation and radiation preserva- tion. This paper systematically reviewed the mechanisms of different preservation technology of light control, summarized the research progress of light-controlled tech- nology in the physiological characteristics regulation, maintenance of nutritional quali- ty and microbial control of postharvest vegetables at home and aborad, and prospected the further studies on preservation technology for postharvest vegetables.
文摘The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a Sichuan-style one （SCS） and an Italian-style one （ITS）, were selected to conduct PM2.5 sampling. Particulate organic matter （POM） was found to be the predominant contributor to cooking-related PM2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry （GC/MS）, which accounted for 3.8%-6.5% of the total PM2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhy-drides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM2.5 pollution and to develop the emission inventory of PM2.5 from cooking, which could then help the policymakers design efficient treatment measures and control strategies on cooking emissions in the future.
