REGIMES OF PRELIMINARY HEAT TREATMENT OF FORMING ROLLS FROM STEELS WITH DIFFERENT CONTENTS OF CARBON

O. A. Yakunina; E. Yu. Priymak; S. O. Sokolov

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REGIMES OF PRELIMINARY HEAT TREATMENT OF FORMING ROLLS FROM STEELS WITH DIFFERENT CONTENTS OF CARBON

机译：不同碳含量的钢制轧辊的初步热处理方案

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摘要

The effect of different regimes of heat treatment on the structure and hardness of hypoeutectoid and hypereutectoid roll steels is considered. The results are used for choosing rational process modes providing the required level of operating properties.

机译：考虑了不同的热处理方式对次共析和超共析轧钢的组织和硬度的影响。结果用于选择合理的过程模式，以提供所需水平的操作属性。

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《Metal Science and Heat Treatment 》 |2013年第2期| 共5页
作者
O. A. Yakunina; E. Yu. Priymak; S. O. Sokolov;
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正文语种 eng
中图分类金属学与热处理 ;
关键词
rolls for hot and cold forming; hypoeutectoid and hypereutectoid steels; hardness; heat treatment; carbides; pearlite;

机译：热轧和冷轧辊;亚共析和超共析钢;硬度;热处理;碳化物;珠光体;

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1. REGIMES OF PRELIMINARY HEAT TREATMENT OF FORMING ROLLS FROM STEELS WITH DIFFERENT CONTENTS OF CARBON [J] . O. A. Yakunina, E. Yu. Priymak, S. O. Sokolov Metal Science and Heat Treatment . 2013 ,第1a2期

机译：不同碳含量的钢制轧辊的初步热处理方案
2. Effects of carbon content and cooling rate after heat treatment on the development of {111} transformation texture in titanium bearing extra-low carbon steel sheets [J] . Sudo M. 材料とプロセス: 日本鉄鋼協会講演論文集 . 2000 ,第3期

机译：碳含量和热处理后冷却速率对钛轴承超低碳钢板钛{111}转化纹理发育的影响
3. Deformation heat treatment of low-carbon steel rolled stock in the intercritical temperature region [J] . Uzlov I.G. Металлургическая　игорнорудная　промышленность.(на　рус.　яз.) . 1998 ,第2期

机译：临界温度范围内低碳钢轧件的变形热处理
4. EFFECT OF ALLOYING, HEAT TREATMENT AND CARBON CONTENT ON WHITE LAYER FORMATION IN MACHINING OF STEELS [C] . Sangil Han, Shreyes N. Melkote MED-vol.16-2; American Society of Mechanical Engineers(ASME) International Mechanical Engineering Congress and Exposition; 20051105-11; Orlando,FL(US) . 2005

机译：合金，热处理和碳含量对钢加工中白层形成的影响
5. Subcritical heat treatment of cold rolled multi-phase TRIP steel. [D] . Jeong, Tae Ki. 2005

机译：冷轧多相TRIP钢的亚临界热处理。
6. Carbon content-tuned martensite transformation in low-alloy TRIP steels [O] . Y. F. Shen, X. X. Dong, X. T. Song, -1

机译：低合金TRIP钢中碳含量调整的马氏体转变
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

REGIMES OF PRELIMINARY HEAT TREATMENT OF FORMING ROLLS FROM STEELS WITH DIFFERENT CONTENTS OF CARBON

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