分段法空气露点计算程序

以空气的饱和含水量数据为依据,利用Excel的图表功能绘制空气饱和含水量与空气温度的关系曲线,并对该曲线进行回归,找出空气饱和含水量与温度的函数关系。由此计算出不同温度下空气的饱和含水量。利用Excel VBA编程,在温度与相对湿度已知的情况下,计算出空气的露点温度,且有图形显示。

喷气织机电磁阀原理剖析及故障诊断

分析喷气织机上配备的高性能电磁阀的工作原理及因其故障维修办法。通过剖析电磁阀结构与工作原理,认为产生常开不闭合故障的原因是压缩空气中的含水量、含油量、含杂等方面不符合要求,使电磁阀上下腔通道被堵,发生故障。提出消除电磁阀中残存杂质保持通道通畅的办法,经实际应用,不仅维修效果明显,而且降低了维修成本。

Mechanism of gas-water flow at pore-level in aquifer gas storage

By means of the pore-level simulation, the characteristics of gas-water flow and gas-water distribution during the alternative displacement of gas and water were observed directly from etched-glass micromodel. The results show that gas-water distribution styles are divided into continuous phase type and separate phase type. The water lock exists in pore and throat during the process of gas-water displacement, and it reduces the gas flow-rate and has some effects on the recovery efficiency during the operation of gas storage. According to the experimental results of aquifer gas storage in X area, the differences in available extent among reservoirs are significant, and the availability of pore space is 33% 45%.

Drying Characteristic of Anchovy Fish

This paper focuses on the drying characteristic of anchovy fish （Anchovia engraulidae）. It is necessary to understand the drying behavior, quality of the products and time required to optimize the energy consumption of the process. The optimum velocity and temperature of drying air for good quality dried anchovy fish was determined. In average, the fish are 7 cm in length and 3.0-3.5 g in mass. Although some research on fish drying has been done, the study of drying of anchovy fish and its characteristic has not been well reported. The fish to be dried were arranged on 15 × 15 cm2 tray in the drying chamber of 17 × 30 cm2. The hot air of 40 -70 ℃ was delivered parallel to the tray with the velocity of 0.6 and 0.9 m s-1. It is found that thermal conductivity （k） and specific heat （cp） of anchovy fish are function of the moisture content （MC）. The higher moisture content results in higher thermal conductivity and specific heat. Critical water content is also found in this experiment as well as the optimum drying condition. Drying rate period of anchovy fish will change from the constant drying rate period to the falling drying rate period when critical moisture content is about 48.8%-50.3% （wet basis）. At these experiments, there is no case-hardening, even at temperature of 70 ℃. To achieve the optimum result, the drying process should be implemented in three steps, drying process at 70 ℃ for 150 min followed by drying at 50℃ for 100 min, and finally drying at 40℃ till achieving equilibrium moisture content. This research will contribute to improvement of drying method to achieve good quality of dried fish.

Drying of Fish Sardines in Oman Using Solar Tunnel Dryers

This paper deals with the design, construction and performance evaluation procedure of a solar tunnel dryer in drying fish. A 12 meter long and 2 meter width half-circled tunnel was designed and constructed to dry about 50-100 kg of freshly harvested fishes per batch. The half of the tunnel base was used as the flat plate air heating solar collector and the remaining half as a dryer. The drying air was forced from the collector region （north side） to the drying region （south side） of the half circled tunnel where the product is to be dried. The drying temperature could be easily raised by some 5-30 ℃ above the ambient temperature inside the tunnel at an air velocity of approximately 0.2 m/sec. The test was conducted with 51.5 kg freshly harvested sardines （hall-load） with initial moisture content of 66.5% （wet-basis） to analyze the performance of the dryer. The fishes were dried to a final average moisture content of 15.5% （wet-basis） within three days （30 hours）. It was possible to reach the moisture content level for safe storage within less than three days （30 hrs） with solar tunnel dryer and 7 days in open air natural sun drying. The improvement in the quality of fishes in terms of color, brightness, flavor, and taste and food value was distinctly recognized.

Global Water Vapor Content Decreases from 2003 to 2012： An Analysis Based on MODIS Data

Water vapor in the earth′s upper atmosphere plays a crucial role in the radiative balance, hydrological process, and climate change. Based on the latest moderate-resolution imaging spectroradiometer(MODIS) data, this study probes the spatio-temporal variations of global water vapor content in the past decade. It is found that overall the global water vapor content declined from 2003 to 2012(slope b = –0.0149, R = 0.893, P = 0.0005). The decreasing trend over the ocean surface(b = –0.0170, R = 0.908, P = 0.0003) is more explicit than that over terrestrial surface(b = –0.0100, R = 0.782, P = 0.0070), more significant over the Northern Hemisphere(b = –0.0175, R = 0.923, P = 0.0001) than that over the Southern Hemisphere(b = –0.0123, R = 0.826, P = 0.0030). In addition, the analytical results indicate that water vapor content are decreasing obviously between latitude of 36°N and 36°S(b = 0.0224, R = 0.892, P = 0.0005), especially between latitude of 0°N and 36°N(b = 0.0263, R = 0.931, P = 0.0001), while the water vapor concentrations are increasing slightly in the Arctic regions(b = 0.0028, R = 0.612, P = 0.0590). The decreasing and spatial variation of water vapor content regulates the effects of carbon dioxide which is the main reason of the trend in global surface temperatures becoming nearly flat since the late 1990 s. The spatio-temporal variations of water vapor content also affect the growth and spatial distribution of global vegetation which also regulates the global surface temperature change, and the climate change is mainly caused by the earth's orbit position in the solar and galaxy system. A big data model based on gravitational-magmatic change with the solar or the galactic system is proposed to be built for analyzing how the earth's orbit position in the solar and galaxy system affects spatio-temporal variations of global water vapor content, vegetation and temperature at large spatio-temporal scale. This comprehensive examination of water vapor changes promises a holistic understanding of the global climate change and potential underlying mechanisms.

Microwave Drying of Flax Fibre at Controlled Temperatures

Drying is essential for the production of fibre after retting process. Flax fibre was subjected to microwave drying at controlled temperatures to study the change in drying rate and qualities. The rate of drying was then compared with conventional hot air drying. The product temperature was maintained at 40 ℃, 60 ℃or 80 ℃ for both microwave and hot air drying. The initial moisture content of flax fibre was about 60% （wet basis）. The microwave drying was conducted in a microwave apparatus which recorded mass, product temperature, incident microwave power, reflected microwave power and inlet/outlet air temperature. The final moisture content was set to 9% （wet basis）. Microwave-convective drying ensured about 30% to 70% reduction of drying time for drying flax fibre as compared to hot air drying. Curve fitting with different mathematical models were carried out. While a significant difference in colorimeter-assessed co/our existed between microwave-convective dried flax fibre and hot air dried flax fibre. The tensile strength of flax fibre, measured with an Instron apparatus, increased with an increase in the processing temperature of both processes. Hot air dried flax fibre showed the greatest tensile strength and modulus of elasticity at processing temperatures of 60 ℃ and 80 ℃.