The high temperature deformation behaviors of α＋β type titanium alloy TC11 （Ti-6.5Al-3.5Mo-1.5Zr-0.3Si） with coarse lamellar starting microstructure were investigated based on the hot compression tests in the tem...The high temperature deformation behaviors of α＋β type titanium alloy TC11 （Ti-6.5Al-3.5Mo-1.5Zr-0.3Si） with coarse lamellar starting microstructure were investigated based on the hot compression tests in the temperature range of 950-1100 ℃ and the strain rate range of 0.001-10 s-1. The processing maps at different strains were then constructed based on the dynamic materials model, and the hot compression process parameters and deformation mechanism were optimized and analyzed, respectively. The results show that the processing maps exhibit two domains with a high efficiency of power dissipation and a flow instability domain with a less efficiency of power dissipation. The types of domains were characterized by convergence and divergence of the efficiency of power dissipation, respectively. The convergent domain in a＋fl phase field is at the temperature of 950-990 ℃ and the strain rate of 0.001-0.01 s^-1, which correspond to a better hot compression process window of α＋β phase field. The peak of efficiency of power dissipation in α＋β phase field is at 950 ℃ and 0.001 s 1, which correspond to the best hot compression process parameters of α＋β phase field. The convergent domain in β phase field is at the temperature of 1020-1080 ℃ and the strain rate of 0.001-0.1 s^-l, which correspond to a better hot compression process window of β phase field. The peak of efficiency of power dissipation in ℃ phase field occurs at 1050 ℃ over the strain rates from 0.001 s^-1 to 0.01 s^-1, which correspond to the best hot compression process parameters of ,8 phase field. The divergence domain occurs at the strain rates above 0.5 s^-1 and in all the tested temperature range, which correspond to flow instability that is manifested as flow localization and indicated by the flow softening phenomenon in stress-- strain curves. The deformation mechanisms of the optimized hot compression process windows in a＋β and β phase fields are identified to be spheroidizing and dynamic recrystallizing controlled by self-diffusion mechanism, respectively. The microstructure observation of the deformed specimens in different domains matches very well with the optimized results.展开更多
Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectivel...Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectively. And the best processing technology of squid chips was determined. The results showed that crispy squid chips can be obtained by frying the squid after vacuum freeze-drying, and the best processing technology of squid chips is to treat the material by hot air drying at 160℃ for 4 min after pretreatment, seasoning, protease treatment, pre-freezing and freeze-drying. The squid chips made by this technology have a flavor of frying, tightly-shrunken surface tissue, a little browning, less hardness, crispness and no greasy taste.展开更多
基金Project (51005112) supported by the National Natural Science Foundation of ChinaProject (2010ZF56019) supported by the Aviation Science Foundation of China+1 种基金Project (GJJ11156) supported by the Education Commission of Jiangxi Province, ChinaProject(GF200901008) supported by the Open Fund of National Defense Key Disciplines Laboratory of Light Alloy Processing Science and Technology, China
文摘The high temperature deformation behaviors of α＋β type titanium alloy TC11 （Ti-6.5Al-3.5Mo-1.5Zr-0.3Si） with coarse lamellar starting microstructure were investigated based on the hot compression tests in the temperature range of 950-1100 ℃ and the strain rate range of 0.001-10 s-1. The processing maps at different strains were then constructed based on the dynamic materials model, and the hot compression process parameters and deformation mechanism were optimized and analyzed, respectively. The results show that the processing maps exhibit two domains with a high efficiency of power dissipation and a flow instability domain with a less efficiency of power dissipation. The types of domains were characterized by convergence and divergence of the efficiency of power dissipation, respectively. The convergent domain in a＋fl phase field is at the temperature of 950-990 ℃ and the strain rate of 0.001-0.01 s^-1, which correspond to a better hot compression process window of α＋β phase field. The peak of efficiency of power dissipation in α＋β phase field is at 950 ℃ and 0.001 s 1, which correspond to the best hot compression process parameters of α＋β phase field. The convergent domain in β phase field is at the temperature of 1020-1080 ℃ and the strain rate of 0.001-0.1 s^-l, which correspond to a better hot compression process window of β phase field. The peak of efficiency of power dissipation in ℃ phase field occurs at 1050 ℃ over the strain rates from 0.001 s^-1 to 0.01 s^-1, which correspond to the best hot compression process parameters of ,8 phase field. The divergence domain occurs at the strain rates above 0.5 s^-1 and in all the tested temperature range, which correspond to flow instability that is manifested as flow localization and indicated by the flow softening phenomenon in stress-- strain curves. The deformation mechanisms of the optimized hot compression process windows in a＋β and β phase fields are identified to be spheroidizing and dynamic recrystallizing controlled by self-diffusion mechanism, respectively. The microstructure observation of the deformed specimens in different domains matches very well with the optimized results.
文摘Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectively. And the best processing technology of squid chips was determined. The results showed that crispy squid chips can be obtained by frying the squid after vacuum freeze-drying, and the best processing technology of squid chips is to treat the material by hot air drying at 160℃ for 4 min after pretreatment, seasoning, protease treatment, pre-freezing and freeze-drying. The squid chips made by this technology have a flavor of frying, tightly-shrunken surface tissue, a little browning, less hardness, crispness and no greasy taste.
