凝固原理是揭示液固相变过程基本规律的学科领域。基于凝固原理的材料制备与成形加工技术即是凝固技术。凝固技术的应用包括铸件、铸锭的铸造,以及各种金属与非金属材料的熔体法晶体生长。在综合分析凝固技术应用背景的基础上,讨论了凝固原理和凝固技术的发展现状。归纳了不同材料加工技术所对应的凝固条件,指出不同加工工艺中凝固过程的差异仅在于对应的温度梯度和冷却速率的不同。进而从工程实践的角度分析了凝固技术研究的前沿方向,指出多组元合金凝固原理,近快速凝固原理与技术,以及多层次凝固分析及其跨尺度耦合是凝固原理与技术研究的发展前沿。最后,分别探讨了铸件、铸锭铸造以及熔体法晶体生长过程中的核心凝固问题与过程控制的原则。

The theories to describe the liquid to solid transformation behaviors are defined to be solidification principles . The materials processing technologies based on controlled liquid to solid transformation processing are solidification tech-nologies.This review paper summarized the applications, including shape casting, ingot casting and crystal growth.The progress of solidification researches of both principles and technologies were then analyzed .The solidification conditions corresponding to different applications were summarized .It was pointed out that the variant solidification technologies can be defined according to the difference of temperature gradient and cooling rates .Furthermore, from the point view of prac-tical applications, the research frontiers were discussed, which should be the solidification principles of multi-component alloys, near rapid solidification principles and technologies, and description of the solidification process in different scales and the correlati

采用RPA2000橡胶加工分析仪,分析了不同凝固方式获得的NR的动态力学性能。结果发现,除臭菌株C5对生物凝固胶的动态力学性能无不良影响,且加有除臭菌株C5的生物凝固胶块具有比生物凝固和酸凝固更好的加工性能和回弹性。

Using RPA2000 rubber process analyzer ,the dynamic mechanical properties of NR ob‐tained by different coagulation was analyzed .The results showed that no significant effects of strain C5 on the dynamic mechanical properties of NR ,and C5-containing biological coagulation rubber had better processing performance and elastic recovery capability than that of biological coagulation rubber and acid coagulation rubber .

考察了凝固速率在50~1.8×103μm/s范围内的PdW20合金凝固组织及凝固速率对微观组织形态和领先相的影响。结果表明，三种不同凝固条件下的凝固组织由初生W相、包晶(Pd)相和固溶体 Pd 相组成。随着凝固速率增大，合金组织从树枝晶转变成等轴晶，晶粒大小快速减小。合金组织存在显微偏析，并且随着凝固速率增大，晶内与晶界上的成分差值减小。在3.2×102μm/s凝固速率下，观察到领先相W在进行包晶反应时不完全，还有部分W剩余。

Effects of solidification microstructures and solidified rate on structural morphology and leading-phase of PdW20 alloy have been investigated with solidification rate in the range of 50~ 1.8×103μm/s. The results showed that three different solidification conditions of solidified structure were composed of the primary W phase, peritectic (Pd) phase and solid solution Pd phase. With the increasing of solidification rate, the alloy structure transformed from dendrite to equiaxed grain and crystalline size decreased rapidly. With the increasing of cooling rate, the alloy structure existed microsegregation, the composition contrast of the intragranular and the grain boundary decreased. At solidification rate of 3.2×102μm/s, we have observed that leading-phase W in peritectic reaction was incomplete, and parts of the W phase were remained.

采用六面顶压机制备2和4 GPa下高压凝固试样，并在真空封装后进行1100℃保温12 h空冷的高温热处理实验，研究经高压凝固后Ti-48Al合金组织的演变规律以及高压凝固后热处理对Ti-48Al合金组织变化的影响。结果表明：经高压凝固后，随着凝固压力的增加，枝晶间γ相数量减少；当压力到达4 GPa时，片层组织的体积分数约为99.31%。经热处理后，常压凝固试样变化不大，而高压凝固试样中均形成魏氏组织，采用1100℃炉冷热处理和EBSD技术进行分析，确定了高压下魏氏体组织的形成机制。

High pressure solidification samples were prepared at 2 and 4 GPa on a HTDS-032F type cubic hydraulic pressure machine. Then, the samples were heat-treated at 1120℃ for 12 h. The effect of high pressure on the microstructure evolution of Ti-48Al alloy solidified under high pressure and heat treatment on the microstructure evolution of Ti-48Al alloy solidified under different pressures were investigated. The results indicate that, when solidified under high pressure, theγ-segregate phase decreases with increasing the pressure. When the pressure reaches 4 GPa, the volume fraction of lamellar structure is about 99.31%. After heat treatment, the microstructure solidified under normal pressure is not changed, but Widmanst?tten lamellar microstructure forms in high pressure solidified samples by NAKA mechanism, which is confirmed by heat treatment and EBSD analysis.

对影响即食型豆腐脑生产工艺过程的各因素研究探讨。在单因素实验基础上，对复合凝固剂用量、黄原胶用量、凝固温度、凝固时间进行L9（34）正交试验，以感官评分为参考指标，优化产品凝固条件。实验结果表明及时性豆腐脑生产工艺过程的最优条件为：0.25%GDL（葡萄糖酸-δ-内脂）和0.10%CaCl2（氯化钙）组成的复合凝固剂，黄原胶0.06%，凝固温度70℃，凝固时间30 min，在此条件下凝固的豆腐花洁白，凝块完整无裂纹，质地细腻，口感最佳。

This aim of this study was to study the influencing factorsin the production process of the ready-to-eat tofu jelly.On the basis of single factor experiment, the composite coagulant dosage, the dosage of xanthan gum, coagulation temperature, coagulation time were tested by the L9(34) orthogonal test, and the sensory score was used as reference indicators.These were used to optimize the solidification conditions of products. The results show that the frozen bean curd can be spotlessly white, integrity without crack, fine and smooth and the best tasteful under the conditions of the 0.25%GDL (glucono delta lactone), 0.10%CaCl2 (calcium chloride) composite coagulant, 0.06%xanthan gum, the solidification temperature of 70℃, the solidification time of 30 minute.