Collaborative manufacturing technologies of structure shape and surface integrity for complex thin-walled components of aero-engine: Status,challenge and tendency

Presently, the service performance of new-generation high-tech equipment is directly affected by the manufacturing quality of complex thin-walled components. A high-efficiency and quality manufacturing of these complex thin-walled components creates a bottleneck that needs to be solved urgently in machinery manufacturing. To address this problem, the collaborative manufacturing of structure shape and surface integrity has emerged as a new process that can shorten processing cycles, improve machining qualities, and reduce costs. This paper summarises the research status on the material removal mechanism, precision control of structure shape, machined surface integrity control and intelligent process control technology of complex thin-walled components. Numerous solutions and technical approaches are then put forward to solve the critical problems in the high-performance manufacturing of complex thin-wall components. The development status, challenge and tendency of collaborative manufacturing technologies in the high-efficiency and quality manufacturing of complex thin-wall components is also discussed.     

铝锂合金曲面件超低温成形工艺

针对铝锂合金室温成形性差和热成形性能弱化的难题,利用发现的超低温下伸长率与硬化指数同时提高的双增效应,提出铝锂合金曲面件超低温成形新工艺。通过2195铝锂合金板材在不同温度和热处理状态下的超低温变形行为研究,确定发生双增效应的临界温度为低于-140℃,伸长率可提高至40%以上、硬化指数达到0.44;利用建立的超低温成形工艺实验装置,首次试制出直径200 mm的2195铝锂合金球底曲面件,深径比达到0.55、成形极限提高104%;阐明超低温成形试件壁厚分布规律与回弹规律,最大减薄率为10.3%。     

野生与养殖花羔红点鲑肌肉营养成分的比较分析

分别对野生与养殖花羔红点鲑Salvelinus malma肌肉中营养成分进行了比较分析.结果表明:(1)野生与养殖花羔红点鲑肌肉的一般营养成分的含量存在差异.野生群体肌肉中水分的含量显著低于养殖群体(P<0.05),而粗蛋白质的含量和粗脂肪的含量则显著高于养殖群体(P<0.05),野生群体肌肉中粗灰分的含量高于养殖群体,差异不显著(P>0.05),野生群体肌肉中无氮浸出物的含量低于养殖群体,差异显著(P<0.05).(2)野生与养殖花羔红点鲑肌肉中氨基酸总量(w)分别为(18.01±0.29)%和(16.46±0.15)%.野生群体肌肉中各种氨基酸的含量均高于或等于养殖群体,其中,谷氨酸含量最高.(3)野生与养殖花羔红点鲑肌肉中脂肪酸组成均以油酸(C_(18∶1))含量最高,硬脂酸(C_(18∶0))含量最低.亚油酸(C_(18∶2))、EPA(C_(20∶5))、二十二碳五烯酸(C_(22∶5))、DHA(C_(22∶6))的含量野生群体低于养殖群体,差异显著(P<0.05).(4)野生和养殖花羔红点鲑的化学评分分别为0.90和0.87,氨基酸评分分别为0.67和0.64,第一限制性氨基酸都为蛋氨酸.