Development of Technology and Equipment for Non-destructive Testing of Defects in Sewing Mandrels of a Three-roll Screw Mill 30-80

The conditions of heating and cooling of piercing mandrels made of 4X5MFS steel of a three-roll screw mill 30-80 in the production of a closed cavity of steel vessels of small volume are determined.It is established that multiple cycles of heating up to 600℃ and cooling with water up to 80℃ for about 7 seconds/1 cycle lead to the formation of ridges,shells and cracks on the surface and in the volume of the tool.The loss of structural strength of the material leads to the breakdown of the mandrel during the stitching process.The technique and equipment of magnetic powder control have been developed to establish the dynamics of the growth of internal and external defects of mandrels.An equation is obtained that allows determining the increase in the number of defects in the sewing tool of a screw rolling mill.The technology of non-destructive testing made it possible to develop a rational plan for replacing the sewing mandrels,which allows for predicting the appearance of defects leading to a complex breakdown of the deforming tool at the NPO Pribor machine-building enterprise.

Roll System and Stock's Multi-parameter Coupling Dynamic Modeling Based on the Shape Control of Steel Strip

The existence of rolling deformation area in the rolling mill system is the main characteristic which dis- tinguishes the other machinery. In order to analyze the dynamic property of roll system＇s flexural deformation, it is necessary to consider the transverse periodic movement of stock in the rolling deformation area which is caused by the flexural deformation movement of roll system simul- taneously. Therefore, the displacement field of roll system and flow of metal in the deformation area is described by kinematic analysis in the dynamic system. Through intro- ducing the lateral displacement function of metal in the deformation area, the dynamic variation of per unit width rolling force can be determined at the same time. Then the coupling law caused by the co-effect of rigid movement and flexural deformation of the system structural elements is determined. Furthermore, a multi-parameter coupling dynamic model of the roll system and stock is established by the principle of virtual work. More explicitly, the cou- pled motion modal analysis was made for the roll system. Meanwhile, the analytical solutions for the flexural defor- mation movement＇s mode shape functions of rolls are discussed. In addition, the dynamic characteristic of the lateral flow of metal in the rolling deformation area has been analyzed at the same time. The establishment ofdynamic lateral displacement function of metal in the deformation area makes the foundation for analyzing the coupling law between roll system and rolling deformation area, and provides a theoretical basis for the realization of the dynamic shape control of steel strip.

Design of Fin-propeller Test Set-up and Analysis of Roll Stabilization Ability

Presents the fin-propeller test set-up to solve the problem of roll stabilization with ships in full speed range, withwhich, tests were run in water rank for acquisition of data, and concludes from data acquired that the fin-propeller test set-up produces more lift than simple fin, and provides lateral thrust as well, and it is therefore an effective roll stabilization devicefor ships in full speed range.

Microstructural evolution of pre-twinned Mg alloy with annealing temperature and underlying boundary migration mechanism

This study investigates the variations in the microstructural characteristics of a pre-twinned Mg alloy with the temperature of the subsequent annealing treatment.To this end,a rolled AZ31 alloy is compressed to 3%plastic strain along the rolling direction(RD)to activate{10-12}twinning and is subsequently annealed at 200,250,300,350,and 400℃.Numerous{10-12}twins are formed throughout the compressed material,leading to the formation of a RD-oriented texture.At an annealing temperature of 200℃,no microstructural variations occur during annealing.As the annealing temperature increases from 250 to 400℃,the residual strain energy and remaining twin boundaries of the annealed material decrease owing to the promoted static recovery and the increased area fraction of twin-free grown grains.Consequently,an increase in the annealing temperature results in a gradual microstructural transition from a fully twinned grain structure to a completely twin-free grain structure.The microstructural evolution during annealing is predominantly governed by the movement of high-angle grain boundaries via a strain-induced boundary migration mechanism,and a few twin boundaries migrate above 350℃ because of their lower boundary energy.The boundary migration behavior and resultant microstructural evolution are discussed in detail based on the variations in boundary mobility and driving force for boundary migration with annealing temperature.

可视化-跨越式滚环等温扩增技术检测鼠肉掺假

目的建立可视化-跨越式滚环等温扩增技术检测肉制品中鼠肉掺假的分析方法。方法选取鼠的线粒体cytb基因为靶基因,设计并筛选出一对引物,选择9个不同物种的新鲜肌肉组织样本为研究对象,验证跨越式滚环等温扩增技术(saltatory rolling circle isothermal amplification, SRCA)方法的特异性;测定该技术的灵敏度以及人工污染样品中鼠肉成分的检出限,验证SRCA方法的准确性。结果 SRCA荧光可视化法检测鼠肉DNA的灵敏度为7.3×100fg/μL,与传统PCR方法相比,SRCA荧光可视化法的灵敏度提高了1000倍。在人工添加鼠肉的模拟掺假样品中, SRCA方法可检测到含量为0.01%的鼠肉。结论 SRCA技术可以灵敏、快速、准确地检测出肉制品中的鼠肉掺假成分,适用于基层单位对肉制品掺假的快速检测。

Research and Development Trend of Shape Control for Cold Rolling Strip

Shape is an important quality index of cold rolling strip. Up to now, many problems in the shape control domain have not been solved satisfactorily, and a review on the research progress in the shape control domain can help to seek new breakthrough directions. In the past 10 years, researches and applications of shape control models, shape control means, shape detection technology, and shape con- trol system have achieved significant progress. In the aspect of shape control models, the researches in the past improve the accuracy, speed and robustness of the models. The intelligentization of shape control models should be strengthened in the future. In the aspect of the shape control means, the researches in the past focus on the roll opti- mization, mill type selection, process optimization, local strip shape control, edge drop control, and so on. In the future, more attention should be paid to the coordination control of both strip shape and other quality indexes, and the refinement of control objective should be strengthened. In the aspects of shape detection technology and shape control system, some new types of shape detection meters and shape control systems are developed and have successfully indus- trial applications. In the future, the standardization of shape detection technology and shape control system should be promoted to solve the problem of compatibility. In general,the four expected development trends of shape control for cold roiling strip in the future are intelligentization, coordi- nation, refinement, and standardization. The proposed research provides new breakthrough directions for improv- ing shape quality.

基于GEFanuc PLC的Accu Roll轧管机组基础自动化系统的设计与实现

介绍了GE Fanuc PLC作为Accu Roll轧管机组的基础控制单元的整套自动化系统的设计及实现情况。简述了该机组主要设备的工作流程、自动化系统的控制范围与功能要求;详细描述了采用GE Fanuc方案的系统硬件、软件配置,程序架构和相应控制功能与特点。

肉制品新型滚揉技术应用研究进展

滚揉技术在肉制品精深加工中被广泛应用,其在促进原料肉嫩化、提高腌制效率、降低蒸煮损失、提升产品稳定性等方面发挥着重要作用。但传统滚揉技术受真空度、滚揉温度、滚揉时间、转速及滚揉方式等因素的影响,在实际应用中有较大的局限性,综述了脉动真空滚揉、变压滚揉、超声辅助变压滚揉、超高压协同滚揉等新型滚揉技术的特征及应用现状,以期对新型滚揉技术的应用和研究发展提供理论和技术指导。

木瓜蛋白酶结合滚揉处理对马肉嫩度的影响

以系水力、蒸煮损失和剪切力为评价指标,结合滚揉处理,研究了木瓜蛋白酶在不同的添加量、p H值、处理温度和处理时间下对马肉嫩度的影响,并利用正交试验优化出了木瓜蛋白酶最佳嫩化条件。实验结果表明:木瓜蛋白酶的添加量、p H值、处理温度和处理时间对马肉的系水力、蒸煮损失和剪切力均有显著的影响;在木瓜蛋白酶的添加量15 U/g,处理温度50℃,p H 6.0,处理时间1 h;或者木瓜蛋白酶添加量为10 U/g,处理温度50℃,p H 6.0,处理时间1.5 h的条件下,添加木瓜蛋白酶均能达到理想的嫩化效果。

菠萝蛋白酶结合滚揉嫩化马肉工艺的优化

以系水力、蒸煮损失率、剪切力和感官评定为评价指标,通过注射菠萝蛋白酶液,结合滚揉处理,研究菠萝蛋白酶在不同的添加量、处理温度、处理时间和p H条件下对马肉(半腱肌)嫩度的影响,采用L9(34)正交试验对嫩化条件进行优化。试验结果表明:蛋白酶添加量、处理温度和处理时间对马肉的嫩度有显著影响。菠萝蛋白酶的最佳嫩化条件是:菠萝蛋白酶添加量12 U/g,处理温度60℃,处理时间1.5 h,p H7.0;或者菠萝蛋白酶添加量16 U/g,处理温度60℃,处理时间2 h,p H7.0。

藏香猪卷肉包加工技术研究

藏香猪卷肉包是将藏香猪白条肉剔骨后的肉胚作为制作卷肉包的皮,然后填充新鲜蔬菜,经特定加工工艺处理形成的产品,产品具有色泽金黄,填充物紧密,弹性良好,咸淡适中等优点,既符合了人们日常已接受的肉制品的风味,又体现了藏香猪皮薄肉嫩,鲜香适口的特点。研究内容涉及了卷肉包腌制配方,卷肉包的造型、填充料以及体现产品特色风味的沾料的预处理、调味、炸制等方面。通过单因素试验、正交试验确定了产品最佳加工工艺和腌制辅料配方,得出了藏香猪卷肉包腌制辅料的最优配方为姜蒜4%、生抽15%、色拉油4%、胡椒粉0.4%、花椒粉0.7%、辣椒粉1.1%、孜然粉0.4%,青稞酒和青稞炒面的最佳比例为1:1,油炸的最佳温度是155℃,油炸的最佳时间为4min。

非肉蛋白对重组碎羊肉卷粘合特性的研究

分析了转谷氨酰胺酶在其最佳的作用浓度、反应温度和作用时间条件下,添加几种非肉蛋白对重组碎羊肉卷的粘合性能。将多组非肉蛋白处理组与空白处理组做比较,利用质构分析仪测定其流变学特性,由此筛选出作用效果比较好的非肉蛋白。结果表明,加入转谷氨酰胺酶可以提高肉块间的粘合性能,而且添加卵清蛋白、蛋黄蛋白、大豆分离蛋白和酪蛋白与转谷氨酰胺酶之间具有协同增效的作用,从而使碎肉形成致密的凝胶网络结构。其中,酪蛋白的添加对于成品凝胶硬度、凝聚性、粘着性以及咀嚼性的提高都较其他处理显著,即质量分数为0.04%的转谷氨酰胺酶、0.2%的酪蛋白为最优配方。这是一个用鲜肉原料制造重组肉制品的有效方法。

西式肉制品主要加工技术研究

为更好地推动西式肉制品加工技术在肉制品加工中的应用发展,介绍了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术6种常用的西式肉制品主要加工技术。主要论述了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术这6种主要加工技术的特点和作用,同时阐述了在各类肉制品加工中的相关研究以及在肉制品加工生产与研究中的相关应用,并浅谈了6种加工技术的研究展望,以期为今后的肉制品加工研究提供一些方向。

嫩化西式兔肉火腿肠的研制

西式兔肉火腿肠以兔肉为主要原料,经选择与处理、腌制、滚揉、煮制、烘烤等工艺制成.另外对盐水配制量、助色剂、淀粉的糊化量等因素对产品的质量影响进行了分析和讨论,并确定了煮制和烘烤工艺的基本要求.

Optimal design of hot rolling process for C-Mn steel by combining industrial data-driven model and multi-objective optimization algorithm

A successful mechanical property data-driven prediction model is the core of the optimal design of hot rolling process for hot-rolled strips. However, the original industrial data, usually unbalanced, are inevitably mixed with fluctuant and abnormal values. Models established on the basis of the data without data processing can cause misleading results, which cannot be used for the optimal design of hot rolling process. Thus, a method of industrial data processing of C-Mn steel was proposed based on the data analysis. The Bayesian neural network was employed to establish the reliable mechanical property prediction models for the optimal design of hot rolling process. By using the multi-objective optimization algorithm and considering the individual requirements of costumers and the constraints of the equipment, the optimal design of hot rolling process was successfully applied to the rolling process design for Q345B steel with 0.017% Nb and 0.046% Ti content removed. The optimal process design results were in good agreement with the industrial trials results, which verify the effectiveness of the optimal design of hot rolling process.

热眼在高线生产中的应用

通过对比热眼检测到的耳子、折叠、轧辊掉肉、拉丝、结疤缺陷图片与实物图片,形成判定经验,及时调整轧制过程,减少批量废品,提高线材产品质量。

津西热轧U400×100钢板桩锁口缺肉的原因分析与改进

介绍钢板桩锁口缺肉缺欠形貌，通过化学成分、拉伸、金相等检测确定锁口缺肉为无害缺欠，通过国际合作项目，从优化孔型方面将缺欠加以解决。

A finite-element-aided ultrasonic method for measuring central oil-film thickness in a roller-raceway tribo-pair

Roller bearings support heavy loads by riding on an ultra-thin oil film(between the roller and raceway),the thickness of which is critical as it reflects the lubrication performance.Ultrasonic interfacial reflection,which facilitates the non-destructive measurement of oil-film thickness,has been widely studied.However,insufficient spatial resolution around the rolling line contact zone remains a barrier despite the use of miniature piezoelectric transducers.In this study,a finite-element-aided method is utilized to simulate wave propagation through a three-layered structure of roller-oil-raceway under elastohydrodynamic lubrication(EHL)with nonlinear characteristics of the i)deformed curvature of the cylindrical roller and ii)nonuniform distribution of the fluid bulk modulus along the circumference of the oil layer being considered.A load and speed-dependent look-up table is then developed to establish an accurate relationship between the overall reflection coefficient(directly measured by an embedded ultrasonic transducer)and objective variable of the central oil-film thickness.The proposed finite-element-aided method is verified experimentally in a rollerraceway test rig with the ultrasonically measured oil-flm thickness corresponding to the values calculated using the EHLtheory.

FEATURES OF ANNEALING MICROSTRUCTURE AND TEXTURE IN Ti－25Al－10Nb－3V－1Mo SHEET

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金丝肉卷加工技术探讨

金丝肉卷(豆皮肉卷)是一种兼具中西式做法和风味的便携食品。目前,在北方地区市场上占有极高的销售量,深得消费者喜爱。产品配方为:精猪肉80kg、鸡胸肉20kg、鸡皮10kg、水12kg、淀粉6kg、大豆蛋白3kg、食用盐3.8kg、绵白糖0.2kg、食用大豆油2kg、红辣椒0.5kg、豆皮25kg、姜1.2kg、胡椒粉0.6kg、山梨酸钾0.15kg、异Vc-钠0.15kg、味精0.2kg、乳酸链球菌素0.1kg、亚硝酸盐0.015kg、脱氢乙酸钠0.01kg、5'-呈味核苷酸二钠0.4kg、乳酸钠0.15kg、六偏磷酸钠0.1kg、焦磷酸钠0.15kg、三聚磷酸钠0.05kg、红曲粉0.10kg。叙述了产品批量生产的加工工艺和操作要点,以便为该产品的批量加工开辟新思路。