冰箱振动TPA分析与隔振设计

为改善某冰箱在压缩机以较高转速运行时产生的“嗡嗡声”,通过测试冰箱门体、隔板的振动与其到底板振动的传递函数,应用LMSTest.Lab软件进行TPA实验分析,得出门体、隔板振动的主要贡献量为底板支撑的径向传递。基于以上精准的振动传递分析,对压缩机橡胶脚垫的径向结构等进行优化,降低脚垫的径向刚度与隔振系统固有频率,减小了压缩机振动向冰箱底板的传递。测试显示冰箱门体、隔板上的振动减小约80%,压缩机以较高转速运行时箱体内的“嗡嗡声”几乎消失。

Studies on UVC Treatment of Polyamide Fibers for Improved Adhesion on TPU and TPA

We report about current work which is aimed to improve the adhesion of melt processable elastomers onto relevant reinforcement materials by means of short wave UVC （ultraviolet C） light. Results of laboratory tests regarding UVC surface activation ofpolyamide fiber materials in air using low-pressure mercury lamps with 185 nm and 254 nm emissions are shown. The effect of irradiation on fiber strength was studied to find out suitable process parameters for providing the UVC treatment efficient but as gentle as possible to avoid negative effects on reinforcement properties. Application of a laboratory process for UVC pretreatment leads to significantly increased adhesion strength between the fibers and the melt processable elastomers on the base of TPA （polyamide） respectively TPU （polyurethane）.

鱿鱼低温火腿肠的加工工艺

以秘鲁鱿鱼、冷冻鱼糜为原料研制低温鱿鱼火腿肠,旨在保持鱼肉火腿肠原有风味的同时,提高其口感和营养价值,研制出具有特定鱿鱼风味的鱿鱼低温火腿肠。经过感官评价和TPA实验评价,得出原料的最佳配比为m(鱿鱼)∶m(鱼糜)=2∶3,采用弱碱液处理鱿鱼肉块,可去除酸涩味。