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In this paper, VO2 thin films with good optical properties are fabricated on practical float glass by magnetron sputtering and a professional annealing method. The near-infrared switching efficiency (NIRSE) of the prepared film reaches 39% (@2000 nm), and its near-infrared energy modulation ability (ΔTir) reaches 10.9% (780–2500 nm). Further, the highest integral visible transmittance Tlum is 63%. The proposed method exhibits good reproducibility and does not cause any heat damage to the magnetron sputtering machine. The crystalline structure of the VO2 film is characterized by X-ray diffraction (XRD). The lattice planes (011) and (−211) grow preferentially (JCPDS 65-2358), and a large number of NaV2O5 crystals are detected simultaneously. The microstructures are characterized by scanning electron microscopy (SEM), and a large number of long sheet crystals are identified. The phase transition temperature is significantly reduced by an appropriate W doping concentration (Tc = 29 °C), whereas excessive W doping causes distortion of the thermal hysteresis loop and a reduction in the NIRSE. Oxygen vacancies are created by low pressure annealing, due to which the phase transition temperature of VO2 film decreases by 8 °C. The addition of an intermediate SiO2 layer can prevent the diffusion of Na+ ions and affect the preparation process of the VO2 thin film.

An ambient pressure-induced calcination process was proposed to prepare g-C3N4 with different structures. The porcelain boat with designed porosity is used to control the ambient pressure to change the diffusion behavior of the reaction molecules, thereby controlling the layer structure and rich pyridinic N content of g-C3N4, thus renders superior lithium storage performance.

The aim of this study was to assess the effects of different thermal treatment temperatures on volatile compounds, lipid oxidation, and the Maillard reaction in water-boiled salted duck. A total of 38 flavour compounds were detected, mainly including aldehydes, ketones, alcohols, esters, and furans. The contents of aldehydes, ketones, and furans in duck were significantly increased, while the contents of some alcohols and esters were decreased after high-temperature, high-pressure sterilisation (121 °C, 20 min). Low-temperature heat treatment (85 °C, 50 min; 95 °C, 40 min) had relatively little effect on the flavour of water-boiled salted duck. Thermal treatment significantly promoted the oxidative decomposition of unsaturated fatty acids. Monounsaturated fatty acids may play a key role in the formation of aldehydes and ketones. The Maillard browning was low, and the increase therein remained small after thermal treatment. The study showed that low-temperature heat treatment could better control changes in flavour.

This paper describes the system architecture of a successful CIM (Computer Integrated Manufacturing) system built for TFT manufacturing lines, which is adaptable to rapidly changing business environment. The unique features of the system include the dynamic load balancing and dynamic function distribution among several application servers using distributed objects. Each application server acts as an autonomous decentralized system. Yet the system provides the end users with a view of totally integrated single application. The system is flexible because it is easy to change or add new functions without shutting down the whole system. It is also robust since the functions are assigned to the server dynamically by considering the availability and load of the servers. The system has been running online for mass production in 24-hour by 7-day mode continuously for more than a year.