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《mold in school and commercial》。
通过物理模拟实验研究板坯连铸流动控制结晶器(flow control mold II, 即FC Mold II)电磁制动过程中, 磁场强度和分布对结晶器内金属液流动的影响规律. 实验中, 以水银为模拟工质, 在模型拉速为0.41, 0.52和0.82 m/min(分别相当于生产拉速1.00, 1.30和2.00 m/min), 电磁制动的上区磁场强度B1=0.18, 0.36和0.50 T, 下区...
基于ANSYS的生物质液压成型模具锥角优化（Study of Mold Cone Angle of Hydraulic Briquetting Press Based on ANSYS）
生物质 模具 锥角
2009/12/28
液压成型机模具锥角是影响成型的关键参数，为降低压缩过程中的摩擦力、减少消耗的压缩能、提高成型燃料的成型密度和成型品质，运用ANSYS参数化语言，对液压成型机模具锥角进行优化分析。研究了模具锥角值与应力分布关系、模具不同锥角时摩擦力与位移关系，得出锥角与应力分布呈二次抛物线形式。研究结果表明：模具锥角最佳取值范围为5.5°～6.0°。经试验，锥角在此范围内取值，出模后的成型燃料松弛密度增大，耐久性增...
Mathematical Modeling of Fractionation During the Mold Filling of Semi-Solid Metal Slurries
Semi-solid slurries fractionation mold filling mathematical modeling
2009/10/14
Mold filling and fractionation of semi-solid slurries are numerically investigated. A tin lead alloy (Sn-15%Pb) is employed to fill the mold under a range of processing conditions including inflow vel...
Using Features as the Knowledge Carrier for Cross Company Collaboration and Change Management - A design methodology for compressing lead-time from plastic part design to mold making
Product design Feature-based Knowledge management Mold design Design change management
2009/8/19
This paper presents a methodology in which the knowledge of design intents and change requests is communicated unambiguously cross collaboration partners through features. The domain of application is...
Analysis of the Promoter Activity of the Taka-Amylase Gene and the Phosphoglycerate Kinase Gene in a Shoyu-koji Mold Aspergillus oryzae KBN616
Aspergillus oryzae phosphoglycerate kinase promoter
2009/7/8
Promoter activity of the genes encoding Taka-amylase A and phosphoglycerate kinase of Aspergillus oryzae was analyzed using Escherichia coli β-glucuronidase as a reporter in a shoyu-koji mold A. oryza...
Study on the Koji Mold Producing Substrate—Possible Application as a Food Supplement
Aspergillus oryzae Koji antibacterial
2009/5/20
In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as an...
Yarn Path on a Mold for Double Sheet Bend Knotter
Double sheet bend Mold Yarn path Dowker notation
2009/4/13
Knot strength is very important in processing ropes than other textile products. Thus double sheet bends are usually used in rope mills, because their knots are small and strong in order to tie two ...
Designing Yarn Path on a Mold for Knot Formation
Knot Mold Path Knot theory Dowker notation
2009/4/13
Making knot is important work in the textile industry. Now, devices which make knots such as knotters and splicers are spread. However these devices cannot make all knots used in the textile industry...
Temperature drop of liquid iron in thin wall channels during mold filling
The theoretical basis for casting processes Ductile iron Thermal analysis Thin wall castings
2011/3/29
This work deals with first period of metal cooling in mold cavity. It has been performed thermal analysis of flooding metal stream in thin wall ductile iron with the shape of Archimedes spirals. It ha...
Temperature drop of liquid iron in thin wall channels during mold filling
The theoretical basis for casting processes Ductile iron Thermal analysis Thin wall castings
2011/3/29
This work deals with first period of metal cooling in mold cavity. It has been performed thermal analysis of flooding metal stream in thin wall ductile iron with the shape of Archimedes spirals. It ha...
Experiment on high speed machining parametres for sport shoe sole mold making using aluminium alloy 5083,6163 and 7075
High Speed Machining Sport shoe sole Aluminium 5058
2010/1/19
Purpose: The objective of this experiment is to obtain the fine surface roughness that is required less final
polishing process as well as shortest manufacturing lead time.
Design/methodology/approa...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
flavor compounds mold surface-ripened cheese sensory properties
2008/3/25
Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reaction...