Investigation on the Deformation and Surface Quality of a Bearing Outer Ring during Grinding Processing.

Thin-walled bearings are widely used owing to the advantages of their light structure, high hardness, and strong load-carrying capacity. However, thin-walled bearings are often prone to deformation during the machining process, which can seriously affect the performance of the bearings. In addition, the machining deformation and quality of bearings are difficult to balance. To address the above issues, this paper investigates the effects of the machining parameters on the machining deformation, surface quality, and machining efficiency of a thin-walled bearing during the roughing stage. The dynamic balance between deformation inhibition and high quality in rough grinding was studied, and the optimal parameters for thin-walled bearing outer ring grinding were obtained. The deformation mechanism of thin-walled bearings caused by grinding was revealed through simulation and experimental analysis. The results show that the machining deformation and quality reach a balance when the workpiece speed is 55 r/min, the grinding wheel rotational speed is 2000 r/min, and the feed rate is 0.1 mm/min. Deformation increases with the increase in workpiece speed and grinding wheel speed. At the same time, the surface roughness increases with the increase in the workpiece speed, but the increase in the wheel speed will improve the surface roughness. As the workpiece speed increases, the surface topography shows a more pronounced stockpile of material, which is ameliorated by an increase in grinding wheel speed. As the rotational speed of the workpiece increases, the number of abrasive grains involved in the process per unit of time decreases, and the surface removal of the workpiece is less effective, while the increase in the rotational speed of the grinding wheel has the opposite effect. The grinding deformation of thin-walled bearings is mainly induced by machining heat and stress. As the rotational speed increases, the heat flux in the grinding zone increases. More heat flux flows into the surface of the workpiece, causing an increase in thermal stresses on the inner surface of the bearing collar, leading to greater deformation. The temperature in the grinding area can be reduced during machining, realizing a reduction in deformation. The research content contributes to the balance between high quality and low distortion in machining processes.

Optimization Design of Magnetic Isolation Ring Position in AC Solenoid Valves for Dynamic Response Performances.

Dynamic response characteristics of solenoid valves directly determined their performances. Among numerous parameters, the influence of magnetic isolation ring (MIR) on solenoid valve performance is crucial. Previous optimization studies have not conducted a systematic exploration and analysis of MIR. In this paper, a model of an AC solenoid valve considering the position of the MIR is proposed, and the model's accuracy was verified by simulation and experiments. The electromagnetic force, response time, and magnetic field distribution at different positions of the MIR were analyzed, and the effect of the position of MIR on dynamic response characteristics of the solenoid valve was clarified. The results show that the MIR affects the dynamic response characteristics of the solenoid valve by changing the magnetic circuit. With the positive translation of the position of the MIR along the Z-axis, the electromagnetic force first increases and then decreases, and the response time first decreases and then increases. The position range of MIR with excellent dynamic response performance was obtained from the comprehensive consideration of response time and electromagnetic force. Finally, the optimization design for the dynamic response performance of the solenoid valves is realized.

Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity.

Red dragon fruit peel, as a fruit waste, is rich in plant-based nutritional pectins that can be applied as food additives. The present study aims to characterize a novel phosphorylated red dragon fruit peel pectin (PRDFP-P) and to explore its functional activities. The thermal analysis, morphology analysis, antibacterial, antioxidant and antitumor activities of PRDFP-P were evaluated. The results showed that the phosphorylated derivative PRDFP-P had typical phosphate groups. Compared with the native red dragon fruit peel pectin (PRDFP), PRDFP-P possessed superior thermal stability and exhibited significant inhibition effects on Escherichia coli and Staphylococcus aureus. Moreover, the phosphate groups on the derivative PRDFP-P chains remarkably enhanced the scavenging ability of hydroxyl radicals and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. In addition, PRDFP-P showed a significant inhibition effect on growth of human hepatic carcinoma cells (HepG2) and the IC50 value was determined to be 248.69 µg/mL (P < 0.05). Our results suggested that the phosphorylated derivative PRDFP-P might be potentially applied as stabilizing, thickening and gelling agents with functional activities in the food industry.