充填结束时凝固层分数 Frozen layer fraction at end of fill
我一般是用来分析胶口凝固的时间，然后分析保压的作用时间。
The liquid-like layer associated with the soil particles form a communicating network in dense, frozen soils, so this relatively strong and seemingly impervious material can actually support diffusion, and thus the migration of contaminants. Prior to the time when this aspect of frozen soil was rec...
6G and H in the melting permafrozen block at 600 m elevation is 1–1.5 m thick and may be taken as a proxy for the active layer in the source area. Pre-failure InSAR interferograms and photos show that the colluvium inside the future secondary scarp was stable in the years up to the...
For frozen soil, the adiabatic temperature rise will change the volume fraction of ice and lead to change in the mechanical properties of the frozen soil. This can also explain the NDR of frozen soil materials. Therefore, in order to consider the dynamic mechanical properties of frozen soil ...
It is concluded that it is not only the proteins of the layer of batter, which are directly exposedboth to the frying oil and to freezing temperatures, that deteriorate during the preparation process, the protein fractionof the squid substrate, mainly the myofibrillar proteins, is also degraded....
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Physical damage to the tissue structure by the formation of ice crystals and disruption of the water layer on the protein surface by the aqueous phase transition (bound water to free water) can lead to deterioration of the protein tissue structure and conformation (Sun et al., 2023). The ...
The impact of clay fraction on the strength and stress ratio (K-0) in Gulf of Mexico mudrocks and quartz silt mixtures: implications for borehole stability... Mudrock strength parameters are required to improve the prediction of fracture gradient during drilling in poorly consolidated formations. ...
A frozen comestible (e.g. ice cream multi-layer cake) is made from an aqueous mixture of a first fraction and a second fraction, the mixture containing between 50-65% by weight solids, the first fraction comprising milk solids and sweetening agent and constituting between 30-50% by dry ...