This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water‐holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01 to 78.97% and from 64.23 to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402.42 to 130.41 g, from 294.39 to103.70 g, and from 233.68 to 43.60 g, respectively, during the first step, and then increased markedly during the second step from 130.41 to 2,301.87 g, from 103.70 to 1,250.99 g, and from 43.60 to 978.51 g, respectively. Furthermore, the WHC and textural profile had positive correlation, and changes in protein secondary structure were interesting, with the α‐helices decreasing significantly from 26.40 to 14.12%, while the β‐sheet and the random coil structure increasing significantly from 36.28 to 44.03%, and from 10.89 to 14.31%, respectively, and β‐turn structure increasing form 26.44 to 27.98% during the first step and then declining markedly during the second step, moreover β‐sheet had a fine positive correlation with WHC hardness and chewiness. Overall, dense, porous and compact three‐dimensional network gel structure gradually formed. In a word, during thermal processing. WHC of Hairtail surimi increased, and protein secondary structure of protein became orderly, and a fine, dense gel formed during thermal processing. Water is considered as the highest and most important chemical constituent in surimi products. During surimi gelation, water molecules exist as bulk water and motionally restricted water on the protein surface. In order to gain more insights into the surimi heating‐induced gelation processing, and improve the surimi gel properties, and give same advice to manufacturing enterprise, this work was conducted to study the structural changes of protein and water state during surimi gelation processing and performed along with the monitoring of the texture, WHC and other physical characteristics of surimi gel, as well as the microstructure of surimi gel.

The high one-pass deformation behaviors of mass-produced Al–4.30Mg alloy are investigated in the temperature ranging of 350 °C–500 °C, the strain rate ranging of 0.01 s−1–1 s−1 and the reduction ranging of 50–75%. 3D processing maps are constructed by the superimposition of the instability map and the power dissipation map at the true strain of 0.69, 0.92, 1.20 and 1.38. When the true strain increases from 0.69 to 1.38, the average apparent activation energy (Q) decreases from 140.3 kJ/mol to 112.7 kJ/mol, indicating the reduction of the hot deformation energy barrier. The heating caused by a large strain of 1.38 greatly reduces the Q and improves processing efficiency. The instability regions at the strain of 0.69 appear at two domains, namely 350 °C/1.0 s−1 and 450 °C/1.0 s−1; whereas, the instability regions disappear at the strain of 1.38. The maximum efficiency of power dissipation is about 48%, which occurs at both domains of 440–480 °C/0.01 s−1/0.69 true strain and 470–500 °C/1.0 s−1/1.20 true strain. High-efficiency domains represent the optimized deformation conditions which are verified by stress-strain curves and microstructure characterization, in which the local dynamic recrystallization is observed and the power dissipates mainly by dynamic recrystallization during deformation.

Three kinds of typical concrete materials were tested involving cement concrete, steel fiber reinforced concrete and ferroconcrete. The 3-direction cutting forces acted on the diamond sawblade were measured with varied cutting speed, feed speed, depth of cut and diamond segments. The measurements show that during the whole cutting process, the curve of cutting forces fluctuate intensely, which indicate the differences of the cutting process of heterogeneous mixture of the concrete. Because of the larger amplitude, the average values of cutting forces are much smaller than that of peak values. The cutting forces increase with the increase of feed speed, in reverse, decrease with the increasing of cutting speed. When the strength grades of the concrete materials are the same, the cutting forces of ferroconcrete and steel fiber reinforced concrete show the higher value than those of cement concrete. The cutting forces of sawblade with brone-cobalt based bond are greater than those of sawblade with cobalt based bond in sawing concrete process. Adding cobalt content in matrix, the cutting force can be decreased when sawing cement concrete. While sawing steel fiber concrete and ferroconcrete, the cutting forces can be decreased by reduction of cobalt content and increase of iron content in matrix.

Severe temperature gradients and inhomogeneous strain distribution exist in the large cross-section of GCr15 bearing steel during the hot bar rolling process, resulting in a complex microstructure evolution in the bar. To promote the performance of the bar, a thermal-mechanical coupled finite element (FE) model was developed to capture the variations in temperature and deformation strain. A subroutine, considering the dynamic recrystallization (DRX), meta-dynamic recrystallization (MDRX), static recrystallization (SRX), and grain growth (GG) of austenite grains of GCr15 steel, was developed and coupled to the FE model to predict the microstructure’s evolution during rough rolling. The simulation implies that the inner part of the bloom is deformed at high temperatures due to the heat generated by plastic deformation and slow heat conduction, while the surface temperature decreases along with the passes. The heavy reduction design with 11 passes was found to introduce higher strains at the center regions than those of the same rough rolling reduction divided into 13 passes. The higher strains at the center regions refined the grain size and promoted microstructure homogeneity. The observation of the microstructures after hot bar rolling confirmed the refinement of the heavy reduction design for rough rolling. Furthermore, the heavy rough rolling reduction was found to be beneficial for alleviating the macrosegregation of the casting bloom.

Vibration and noise are always unendurable in the sawing process of concrete by diamond sawblade. The characteristics of the noise and vibration during sawing process were analyzed on various conditions. The cutting speed, feed speed, depth of cut and body structure of diamond blade were analyzed for cutting of cement concrete and fiber enforced concrete with different diamond blades. The improving on the body structure of the sawblade with waver slot achieved the decreasing of noise by 5 dB. Some methods to reduce noise and vibration were provided on the basis of theory analysis and experiment.