Laser pulse heating of steel surface and flexural wave analysis

Laser gas-assisted material processing finds wide application in industry. The modelling of heating, elastic response of the substrate material, and the wave analysis gives insight into the laser workpiece interaction. In the present study, laser gas-assisted heating of steel is considered. The normal component of the thermal stress is taken as the source of load for the flexural wave generation in the material. The flexural wave generated is simulated and the wave characteristics are analyzed at four locations at the workpiece surface. The numerical scheme employing a control volume approach is introduced when solving the governing equations of flow and heat transfer while finite element and spectran element methods are used when solving the stress and wave equations. It is found that the normal component of the stress is tensile. The dispersion effect of the workpiece material, interference of the reflected beam, and partial overlapping of second mode of the travelling wave enable to identify a unique pattern in the travelling wave in the substrate.     

影响产生均匀等离子体状态的几个因素

 用数值模拟方法研究利用辐射加热来产生均匀等离子体状态,它可被用来测量元素的辐射不透明度,校验辐射不透明度理论。研究了在辐射加热铁的“三明治”型靶时影响生成均匀等离子体状态的几个重要因素（样品厚度、CH膜厚度和辐射源）所起的作用，研究发现，当铁等离子体通过热传导达到均匀状态时，其尺度必须与此时的传热距离相当，从而定出铁样品的厚度；低Z介质CH膜对铁等离子体有明显的箍束作用，调整CH膜的厚度可以调节所产生的等离子体状态；调整不同方向上的CH膜厚度，可以控制铁等离子体的膨胀方向，使它尽可能地达到一维膨胀，使得反推出的等离子体密度可以更加准确；样品的种类、厚度以及外面的低Z介质厚度决定了在某时刻能获得的等离子体状态，以及为产生此等离子体状态所需的最低辐射能。     

电热泵用于蔬菜温室供热的经济性分析

现代化蔬菜温室是我国都市农业发展中的一个重要组成部分，目前这类温室的冬季加热均以燃煤方式为主．伴随着越加严重的城市环境污染，温室供热系统也面临着改造问题，需要引入清洁供热方式，热泵供热是其中的一种．本文以上海地区现代化蔬菜温室为研究对象，分析了蔬菜温室中使用电热泵供热的运行成本，并与燃煤供热方式进行了对比．就热泵供热系统在温室中的应用前景及可行性、经济性进行了分析，为热泵在温室供热系统中的应用提供了可参考依据．     

X波段五腔渡越管振荡器的理论与实验研究

 提出了一种新结构的X波段五腔渡越管振荡器，进行了理论和实验研究。根据场分布进行了一维非线性分析，结果表明该结构可以产生高功率微波，并判断了工作模式，为TM₀₁模的3π/5模。采用粒子模拟验证了一维非线性分析的结论，并优化设计出五腔渡越管振荡器,优化结果为：输出功率约1 GW， 工作频率9.3 GHz，束波转换效率约22%。实验中，通过参数调节，得到频率约9.25 GHz，峰值功率约780 MW，脉宽（半高宽）21 ns的输出微波，束波转换效率约为16%。实验结果与模拟结果基本符合。     

Surface Nitridation of Molybdenum by Laser-promoted Reaction

l.IntroductionowingtotheirpromisingproPertiesandPOtentialapplications,transitionmetalni-trideshavedrawngreatattentionandthepreparationandinvestigationofthesecom-poundshavebeenasubjectbothofscientificandoftechnologicalinterest.Transitionmetalnitridescombineadvantagesofexce1lenthardness,highmeltingPOint,goodchemi-calstabilityandhigheIectricalconductivity[11,henceoverlaySofthesecompoundshavefoundwideappIicationsinvariousfie1ds.Molybdenumnitrides,inparticular,havealsoemergedasverypromisingcandi…     

HCN laser scattering on the JIPP T-IIU tokamak

A 4-channel HCN laser scattering system has been developed and applied to the JIPP T-IIU tokamak. Main aim of this system is to study microturbulence excited in the plasma, especially in the high power ICRF heating experiment. The observed density fluctuations are in a frequency range of the electron diamagnetic drift wave and have broad frequency spectra. The main part of the wavenumber is found to satisfy the condition of . In the heating experiments, deterioration of the energy confinement time is observed, and the density fluctuation level increases with the increase of the heating power.     

纳米Zn-Co铁氧体的固相合成及电磁损耗特性研究

采用NH₄HCO₃与FeCl₃·6H₂O，Zn(NO₃)₂·6H₂O，Co(NO₃)₂·6H₂O进行室温固相反应制得前驱物，经微波加热处理后，进而热分解分别制得复合氧化物ZnFe₂O₄、CoFe₂O₄和Co_0.5Zn_0.5Fe₂O₄。由激光粒度分析仪、XRD和SEM表征：获得了颗粒分布比较均一、平均粒度为65 nm左右、立方晶系尖晶石结构的纳米铁氧体粉体。经测试样品的相对介电常数和相对磁导率后，研究了它们的电磁损耗特性。结果表明：Co_0.5Zn_0.5Fe₂O₄在100～1 800 MHz内比另外两种铁氧体具有更好的电磁损耗特性。     

Comparison of chemical properties of food products processed by conventional and ohmic heating

The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteurization techniques and the results were compared using one-way analysis of variance. In goat milk samples treated by ohmic technology the pH value (6.58) and total fatty acids content in milk fat (86.5 mass %) were comparable to those found in milk treated by conventional process, however, ohmically treated samples presented a lower content of lactic acid, 0.13 %. In cloudberry jam samples treated by ohmic technology the results of some of the main parameters tested, such as total sugar content 46.1 mass %, ascorbic acid content 2.83 mass %, and titratable acidity 6.01 mass % (as citric acid) did not show significant differences when compared with samples treated by conventional technology. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.