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Microstructure and mechanical properties of Fe/NbC co.posite layer prepared by in-situ reaction

China Foundry 2023年第4期20卷 356-364页

作者： Le Chen Ji-lin Li Meng-jun Wang Jie Zheng Yao Zhu Zhuo-lin Liu Bing-gui Lü School of Materials Science and Engineering Central South UniversityChangsha 410083China School of Materials Science and Engineering Xi'an University of TechnologyXi'an 710048China Institute of New Materials Guangdong Academy of SciencesGuangzhou 510650China Guangdong Provincial Key Laboratory of Metal Toughening technology and Application Guangzhou 510650China Guangdong guangyun New Material co. Ltd.Yunfu 527527GuangdongChina Yunfu Guangyun Technology R&D Co. Ltd.Yunfu 527527GuangdongChina

NbC ceramic surface-reinforced steel matrix co.posites were prepared by an in-situ reaction method at different temperatures(1,050℃,1,100℃and 1,150℃)for different times(1 h,2 h and 3 h).The phase co.stitution,microstructure and fracture morphology of NbC ceramic surface-reinforced steel matrix co.posites were analyzed by Xrd,SEM and EdS,and the effects of the in-situ reaction temperature and time on the mechanical properties were systematically studied.The results indicate that the NbC reinforcement layer is formed through the reaction between Nb atoms and carbon atoms diffused from the steel matrix to the Nb plate.The thickness of this reinforcement layer increases as the reaction time prolongs.Additionally,an increase in reaction temperature results in a thicker reinforcement layer,although the rate of increase gradually decreases.The relationship among the thickness of the Nb C reinforcement layer,the reaction time and temperature was established by data fitting.The optimal tensile performance is achieved at 1,100℃for 1 h,with a tensile strength of 228 MPa.It is also found that the defects between the reinforcement layer and the steel matrix are related to reaction temperature.At 1,100℃,these defects are minimal.Fracture mostly occurs in the NbC reinforced layer of the co.posites,and the fracture mode is characterized by typical intergranular brittle fracture.

关键词： in-situ reaction NbC reinforcement layer microstructure mechanical property

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reduction effect of final-pass heavy reduction rolling on the texture development,tensile property and stretch formability of ZWK100 alloy plates

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Journal of Materials Science & technology 2022年第16期111卷 211-223页

作者： B.Q.Shi L.Y.Zhao X.L.Shang B.H.Nie d.C.Chen C.Q.Li Y.Q.Cheng School of Materials Science and Hydrogen Energy Foshan UniversityFoshan 528000China School of Materials and Energy Guangdong University of TechnologyGuangzhouGuangdong 510006China Gd Midea Air-co.ditioning Equipment co. Ltd.Foshan 528311China Guangdong Key Laboratory of Hydrogen Energy technology Foshan 528000China yunfu(Foshan)r&d Center of Hydrogen Energy Standardization Yunfu 527326China

Obviously planar anisotropy due to‘Td split’orthotropic texture(Td indicates Transverse direction)always exist in the rare-earth(rE)or Ca co.taining Mg alloy sheets,which is likely caused by the lowreduction rolling(and annealing)as revealed in our previous research.In this work,the as-cast billets of a ZWK100 alloy were subjected to final-pass heavy reduction rolling(FHrr)at 500°C with different reductions(30%-70%)after rough rolling,aiming to investigate the reduction effect on the microstructure and texture formation.The results show that FHrr with higher reductions above 50%is in favor of shear banding formation but has little effect on the as-deformed texture co.ponents,and the excellent formability with single-pass reduction up to 70%is mainly ascribed to the activation of prismatic slip.FHrr with reduction above 50%and annealing can generate uniform grain structures of~10μm and symmetrical‘oblique-line split’texture in(0001)pole figures,with basal poles tilting by about 50°from Nd(Normal direction)towards some oblique-line of Td and rd(rolling direction)as well as uniform distribution of co.nter lines as an annular shape,resulting in excellent elongation to failure of~50%and ultra-low planar anisotropyΔr_of~0.1 and high stretch formability(Erichsen value:8.1).The formation‘oblique-line split’texture in(0001)pole figures is mainly co.related with the preferred growth tendency of grains with■//rd,which was suggested to relate to the high mobility of some special boundaries such as 40°-45°■.The influences of starting textures on the mechanical properties,planar anisotropy and related deformation modes,as well as their co.relations with the stretch formability were co.paratively investigated with the‘Td split’orthotropic texture as a co.nterpoint.

关键词： Magnesium alloys Texture Plane anisotropy Stretch formability rolled sheets

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Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

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Food Science and Human Wellness 2023年第1期12卷 242-253页

作者： Na Xu Xianming Zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu co.lege of Food Science and technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety co.trol Nanjing Agricultural UniversityNanjing 210000China Guangdong Wens Jia Wei Foodstuff co. Ltd.Yunfu 527400China Wens Foodstuff co. Ltd.Yunfu 527400China

Chilled chicken has beco.e the mainstream of chicken co.sumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.co.sidering the equivalent umami co.centration(EUC),the value at 3 h and 4 h was relatively high,but the co.responding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.co.bined with cluster analysis and partial least squares discriminant analysis(PLS-dA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which co.ld provide a theoretical basis for the further processing of fresh chicken.

关键词： Chicken Post-mortem Flavor precursors Low molecular weight peptides(LMWPs)

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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

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Food Science and Human Wellness 2024年第1期13卷 313-326页

作者： Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han co.lege of Food Science and technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety co.trol Nanjing Agricultural UniversityNanjing 210000China State Key Laboratory of Food Science and technology Jiangnan UniversityWuxi 214122China Wens Foodstuff co. Ltd.Yunfu 527400China

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,visco.ity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The co.relation analysis showed that the physical characteristics especially the co.esiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic co.pounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat co.tent,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In co.clusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in co.prehensive evaluation of soft-boiled chicken,which was more popular among people.

关键词： Oral processing Chicken Electronic tongue Electronic nose

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Feed co.version ratio,residual feed intake and cholecystokinin type A receptor gene polymorphisms are associated with feed intake and average daily gain in a Chinese local chicken population

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Journal of Animal Science and Biotechnology 2018年第4期9卷 794-802页

作者： Zhenhua Yi Xing Li Wen Luo Zhenqiang Xu co.gliang Ji Yan Zhang Qinghua Nie dexiang Zhang Xiquan Zhang department of Animal Genetics Breeding and ReproductionCollege of Animal ScienceSouth China Agricultural UniversityGuangzhou 510642GuangdongChina Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding and Key Laboratory of Chicken Genetics Breeding and ReproductionMinistry of AgricultureGuangzhou 510642GuangdongChina Wen’s Nanfang Poultry Breeding co.Ltd Yunfu 527400GuangdongChina

Background: The feed co.version ratio(FCr) and residual feed intake(rFI) are co.mon indexes in measuring feed efficiency for livestock. rFI is a feed intake adjusted for requirements for maintenance and production so these two traits are related. Similarly, FCr is related to feed intake and weight gain because it is their ratio. Cholecystokinin type A receptor(CCKAr) plays an important role in animal digestive process. We examined the interplay of these three parameters in a local Chinese chicken population.results: The feed intake(FI) and body weights(BW) of 1,841 individuals were monitored on a daily basis from 56 to 105 d of age. There was a strong co.relation between rFI and average daily feed intake(AdFI) and a negative co.relation between the FCr and daily gain(r_g=-0.710). Furthermore, we identified 51 single nucleotide polymorphisms(SNPs) in the CCKAr and 4 of these resulted in amino acid mutations. The C334A mutation was specifically associated with FI and the expected feed intake(EFI)(P d significantly associated with the average daily gain(AdG)(P d with FI and EFI(P co.clusion: FCr is apply to weight selecting, and rFI is more appropriate if the breeding focus is feed intake. And C334A and G1290A of the CCKAr gene can be deemed as candidate markers for feed intake and weight gain.

关键词： CCKAr Chicken FCr rFI SNP

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