Papers by Keyword: Kneader

Abstract: The DOS-coated aluminum nanopowders were prepared by using a kneader. The DOS-coated aluminum nanopowders were characterized by TEM, XRD and FTIR. The exothermic characterization of the DOS-coated aluminum nanopowders was analysized by simultaneous TG-DSC. The results show that the DOS-coated aluminum nanopowders have a core-shell structure and the release heat enthalpy in pure oxygen is 4.955KJ/g at 529.2°C. The stability of DOS-coated aluminum nanopowders excels Al₂O₃-passivated aluminum nanopowders due to the hydrophobic nature of DOS and the hydrophilic nature of Al₂O₃.

Abstract: One kind of cheese kneading experiment test rig was designed, which can imitates artificial kneading movement. Response surface method was used to enhance the performance of the machine. It was investigated that the influence of crank rolling velocity, crank length and crank angle on kneading quality and efficiency. The results show that factors influence the working efficiency list in order as follows: the crank rolling velocity, the angle between a connecting bar and a kneading bar, the crank length. The best combination of optimised parameters are: the crank rolling velocity is 62r/min, the crank length is 28mm, the angle between a connecting bar and a kneading bar is 125°.