1) canard rudder
鸭式舵
2) canard
[英][kæ'nɑ:d] [美][kə'nɑrd]
鸭舵
1.
The paper introduces the method of controlled centroid trajectory optimization for two-dimension canard trajectory correction using the Pontryagin s Minimum Principle,it gets the simulation results of the optimal centroid trajectory and the variation rules of the normal overloads with the least energy cost.
介绍了用庞特里亚金最小值原理对二维鸭舵式弹道修正可控段质点弹道进行优化的方法,得到消耗能量最小的优化质点弹道和法向过载变化规律的仿真结果。
2.
The computing method of correction force and time of the canard correction mec.
通过分段计算鸭舵机构修正力及其误差分析说明本方法可行,并且计算公式均为解析式,不需迭代计算微分方程,计算速度高。
3.
The controlled trajectory model was established with the action of canards.
简要阐述了指令制导防空炮弹有控弹道控制模式,建立了鸭舵控制力和控制力矩作用下的有控弹道模型,研究了弹丸理想启控姿态和启控位置的确定方法,得到了确定理想启控位置的启控函数。
5) canard control for correction
鸭舵修正控制
1.
Then the operation principle of the 2D-TCF is confirmed and its key techniques are analyzed,which mainly include trajectory discriminance,the canard control for correction,MEMS,and so on.
本文在广泛分析国内外二维弹道修正技术的研究现状基础上,提出了一种基于鸭舵技术的二维弹道修正引信方案,确定了其工作原理,并对其中的关键技术进行了分析,主要包括弹道辨识技术,鸭舵修正控制技术,微机电系统技术等,进而探讨了弹道修正引信的发展方向。
6) canard configuration
鸭式布局
1.
Vortex structures on close-coupled canard configurations;
在近距耦合鸭式布局中的涡系结构
2.
On the basis of wind-tunnel force-measurement,pressure-measurement and water-tunnel flow visualization,the effect and law of canard sweeps on lift increment were studied for the canard configurations with a 50° swept delta-wing and different delta-canards on the condition of without canard-spanwise blowing and with canard-spanwise blowing.
利用低速风洞测力、测压以及水洞流动显示实验,对一组由机翼前缘后掠角为50°与不同鸭翼后掠角的三角翼构成的近耦合简化鸭式布局模型,系统研究了鸭翼后掠角在有无鸭翼展向吹气情况下该布局的增升效果及规律性。
3.
To explore the flow field development with angle of attack on the canard configuration aircraft,a water tunnel flow visualization investigation was performed on both canard on and canard off configuration aircraft models in BUAA.
为探讨鸭式布局飞机全机流场随迎角的演变规律 ,分别对无鸭翼布局与鸭式布局两种情况于北航大水洞进行了染色液流场显示实验。
补充资料：泰式红咖喱焖鸭
泰式红咖喱焖鸭
烧鸭腿1只，青红椒件50克，茄子件30克，马铃薯件30克，番茄件20克，洋葱件30克，蒜茸少许，金不换叶少许。
鱼露1汤匙，椰奶半水杯，绍酒1汤匙，红咖喱2汤匙，高汤半水杯，食用油2汤匙。
制作：
1.将烧鸭腿斩件，用油略爆。
2.起锅爆香蒜茸、青红椒件、洋葱件、马铃薯件、茄子件和蕃茄件。
3.加入烧鸭件，喷入绍酒，加入高汤、椰奶、调料及红咖喱，加盖略煮（约2-3分钟）使其入味。洒入金不换叶即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。