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The preparation of porous ceramics by freezing casting has received increasing attention in recent years because of the advantages of green economy, controllable pore structure and excellent material properties. Based on the brief introduction to the principle of freezing casting process, the pore forming mechanism and conditions of freezing casting process were elaborated. The effect of liquid medium and freezing conditions on pore structure of porous ceramics was discussed in details. The material system of porous ceramics prepared by freezing casting and the typical technological conditions were summarized. Finally, it was pointed out that the research directions of freeze casting in the future are the effective control of pore structure and the preparation of new functionalized porous ceramics.

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Materials Engineering / Cailiao Gongcheng is the property of Journal of Materials Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The injection pressure of plasma jet has a great effect on the plasma-liquid interaction during the interior ballistic process of liquid propellant electro-thermal chemical gun. An experiment of plasma jet propagating in cylindrical chamber filled with liquid was made,and a two-dimensional axisymmetric unsteady mathematical physics model of plasma-liquid interaction process is established. The numerical calculation was carried on. The calculated result is in good agreement with the experimental result. The effect of injection pressure on plasma expansion characteristics and flow field distribution characteristics is discussed. The results show that the necking phenomenon and the alternate distribution structure of the high and low pressures appear near the nozzle. A high pressure region is generated at the head of plasma jet,and a low pressure region is generated at the side of plasma jet. During expansion,the plasma jet gradually changes from oval shape to spindle-like shape. The main vortex in the plasma jet becomes lar-ger and moves downstream. The higher the injection pressure is,the greater the axial expansion ability of Taylor cavity is,and the axial length is exponentially increased. At the same time,the faster does the high pressure region at the head of plasma jet move,the more later does the low pressure region at the side of plasma jet appear; the main vortex is bigger and the temperature fluctuation is stronger. Increasing the injection pressure of plasma jet can enhance the expanding ability of plasma jet,but it is not conducive to its expanding stability. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)