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Verification of new model for calculation of critical strain for the initialization of dynamic recrystallization using laboratory rolling
hot rolling finite element method (FEM) dynamic recrystallization
2009/10/23
This paper presents a new model for calculation of critical strain for initialization of dynamic recrystallization. The new model reflects the history of forming in the deformation zone during rolling...
Study of secondary recrystallization in grain-oriented steel treated under dynamical heat treatment conditions
abnormal grain growth Goss texture grain oriented electrical steel
2009/10/23
The present study was made to investigate secondary recrystallization in grain-oriented steels annealed at short time temperature exposures with application of dynamical heating. The investigated GO s...
HOT FORMING RECRYSTALLIZATION KINETICS IN STEEL
recrystallization kinetics steel hot forming
2009/10/23
The theory of kinetics of static recrystallization of steel during hot forming links the phenomenon to certain critical
strain, grain size, strain rate, activation energy and temperature. The basic d...
Deformation and Recrystallization of a Jewellery White Gold Alloy
Deformation Recrystallization Jewellery White Gold Alloy
2009/7/30
Deformation and Recrystallization of a Jewellery White Gold Alloy.
Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21°C to -50°C
recrystallization ice crystal cryo-SEM
2009/6/10
The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image anal...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...