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| 1 | Temperature Variable Optimization for Precision Machine Tool Thermal Error Compensation on Optimal Threshold显示文摘Machine tool thermal error is an important reason for poor machining accuracy.Thermal error compensation is a primary technology in accuracy control.To build thermal error model,temperature variables are needed to be divided into several groups on an appropriate threshold.Currently,group threshold value is mainly determined by researchers experience.Few studies focus on group threshold in temperature variable grouping.Since the threshold is important in error compensation,this paper arms to find out an optimal threshold to realize temperature variable optimization in thermal error modeling.Firstly,correlation coefficient is used to express membership grade of temperature variables,and the theory of fuzzy transitive closure is applied to obtain relational matrix of temperature variables.Concepts as compact degree and separable degree are introduced.Then evaluation model of temperature variable clustering is built.The optimal threshold and the best temperature variable clustering can be obtained by setting the maximum value of evaluation model as the objective.Finally,correlation coefficients between temperature variables and thermal error are calculated in order to find out optimum temperature variables for thermal error modeling.An experiment is conducted on a precise horizontal machining center.In experiment,three displacement sensors are used to measure spindle thermal error and twenty-nine temperature sensors are utilized to detect the machining center temperature.Experimental result shows that the new method of temperature variable optimization on optimal threshold successfully worked out a best threshold value interval and chose seven temperature variables from twenty-nine temperature measuring points.The model residual of z direction is within 3 m.Obviously,the proposed new variable optimization method has simple computing process and good modeling accuracy,which is quite fit for thermal error compensation. | ZHANG Ting YE Wenhua LIANG Ruijun LOU Peihuang YANG Xiaolan | 2013 | Chinese Journal of Mechanical Engineering2013，26，1： | 11 |
| 2 | Mechanism of vertical crack formation in Yb_(2)SiO_(5) coatings deposited via plasma spray-physical vapor deposition显示文摘Plasma spray-physical vapor deposition(i.e.,PS-PVD)is a promising method for obtaining advanced environmental barrier coatings(EBCs).The EBCs must meet some requirements in the application,in which the thermal cycle performance affects the service lifetime.The preparation of artificial vertical cracks in Yb_(2)SiO_(5) coatings is an effective approach for meeting the requirements above because vertical cracks provide a strain tolerance.To clarify the formation mechanism of vertical cracks during the PSPVD,the effects of coating thickness and substrate temperature on the formation of vertical cracks were investigated.In addition,the interactions of spray powder and plasma flame during coating deposition were also characterized by optical spectroscopy.It is indicated that vertical cracks are formed due to a thermal expansion mismatch between Yb_(2)SiO_(5) and mullite coating,transient cooling after deposition and the nucleation of evaporated Yb_(2)SiO_(5) as well. | Xiaofeng Zhang Chao Wang Ruijun Ye Chunming Deng Xinghua Liang Ziqian Deng Shaopeng Niu Jinbing Song Guo Liu Min Liu Kesong Zhou Jian Lu Junli Feng | 2020 | Journal of Materiomics2020，6，1： | 6 |
| 3 | The thermal error optimization models for CNC machine tools显示文摘 | Liang Ruijun Ye Wenhua Zhang Haiyang et ai | 2012 | The International Journal of Advanced Manu- facturing Technology2012，63，912： | 1 |
| 4 | Thethermal error optimization models for CNC machine tools显示文摘 | LIANG Ruijun YE Wenhua YANG Qifan | 2012 | The International Journal of Advanced ManufacturingTechnology2012，63，912： | 1 |
| 5 | Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains显示文摘This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry. | Liting Liang Jacob Ojobi Omedi Weining Huang Jianxian Zheng Yongqing Zeng Jing Huang Binle Zhang Liyuan Zhou Ning Li Tiecheng Gao Ruijun Guo | 2022 | Food Bioscience2022，46，2： | 0 |
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