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 In this paper the auther suggests a technique for measuring the transient temperatures of forgingparts. It is a transmitter in which very small armourconples have been used to measure the transient temperatures of forgingparts quickly and accurately and touched with the surface of the forgingparts.The author also described the mathematical model of the curve of the transient temperature. The model is based on the transient temperatures of forgingparts and the time of this process may be caculated. The technique... In this paper the auther suggests a technique for measuring the transient temperatures of forgingparts. It is a transmitter in which very small armourconples have been used to measure the transient temperatures of forgingparts quickly and accurately and touched with the surface of the forgingparts.The author also described the mathematical model of the curve of the transient temperature. The model is based on the transient temperatures of forgingparts and the time of this process may be caculated. The technique is of great significance for improving the quality of forgingparts, simplifying working process and saving energy. It can be widely used in forging and other heat working. This article solved a very important problem for the heatworking.  本文研究建立了锻件瞬时温度测定法,即采用铠装微细热电偶作为温度传感器,直接与锻件表面接触,可以准确、迅速地测定其瞬时温度.本文还建立了锻件瞬时温度曲线的数学模型,由这个数学模型可计算锻件的瞬时温度及达到此温度的时间.此测定法对提高工件的质量、简化工艺及节约能源有重要意义.可应用于热锻处理等热加工生产中,是目前热加工工艺方面尚未解决的重要课题之一.  The method of accumulation on heat is a basic, economic and the simplest method for curing concrete in winter.Especially it fits the circumstances in which the structure face coefficient (M) is less than six and the atmospheric temperature is between5℃～10℃. The general principle of concrete construction in winter is a way of achieving the critical strength of construction before the concrete is frozen.The aim of calculation of heat work is stated above;it is calculated based on the principle of... The method of accumulation on heat is a basic, economic and the simplest method for curing concrete in winter.Especially it fits the circumstances in which the structure face coefficient (M) is less than six and the atmospheric temperature is between5℃～10℃. The general principle of concrete construction in winter is a way of achieving the critical strength of construction before the concrete is frozen.The aim of calculation of heat work is stated above;it is calculated based on the principle of heat balance which is reached during the critical strength of the concrete. It is an accurate and convenient tool.It is a tool which is used in the techniques of construction.The principles can be referred to any chart workers.Several interesting charts for simplizing the work of calculation have been given in this paper.The application of those can be quite convenient as an accurate tool used in construction technique.  蓄热法系砼冬零施工的一种最基本、最经济、最简单的养护方法,特别适用于结构表面系数(m)小于6和气温于5℃～10℃的情况下。砼冬季施工总的原则是设法使砼冻结之前,达到施工“临界强度”。热工计算就是以此为目的,以达到“临界强度”之前的期间内热量平衡为原理进行计算的。本文以几张新颖的综合性算图代替其大量繁琐运算,使用简便,精度足够,实为工程技术人员的良好工具,且其作图技巧与原理亦可供图算工作者参考。  The freezing time of food is now mainly provided by users or fixed by the parameter from handbooks. So it differs greatly from the actual freezing time. In this article, irregular shapes of food are simulated into regular geometic forms such as hollow spheres, ect. To conduct heatworking deductions and then the concept of heattransfer coeffient of food vood volume is intrduced to obtain the optimum freezing time, which is related to the fact that food passes in and out of freezing rooms,... The freezing time of food is now mainly provided by users or fixed by the parameter from handbooks. So it differs greatly from the actual freezing time. In this article, irregular shapes of food are simulated into regular geometic forms such as hollow spheres, ect. To conduct heatworking deductions and then the concept of heattransfer coeffient of food vood volume is intrduced to obtain the optimum freezing time, which is related to the fact that food passes in and out of freezing rooms, the enthalpy of the freezing devices,the specifity gravity of food,the etmperature difference between average and evaporating temperatures of food and its heattransfer coefficient. Using the optimum freezing time to design and produce will bring economic benefit for the society and enterprises,  当前对食品冻结时间大多是由用户提出或根据手册中推荐的参数来确定的。因此和实际冻结时间偏差很大。本文把食品不规划的形体模拟成空心球体等规则的几何体,进行热工推导,引入食品体积传热系数概念,得出最优冻结时间。最优冻结时间和食品进出冻结间或冻结装置的焓差,食品比重,食品平均温度和蒸发温度的温差及其传热系数有关。利用最优冻结时间来指导设计、生产将给企业和社会带来经济效益。   << 更多相关文摘 
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