天然气新型气液分离器性能试验研究

为了解决天然气含有饱和水汽和少量烃降低输气效率、堵塞管线和设备等问题,利用旋风子、稳流元件、叶栅式分离元件、折流板式分离元件组合成新型天然气分离器。利用相位多普勒粒子分析仪对新型天然气分离器进出口粒子粒径与液态水含量的进行对比测试,以研究新型分离器的分离效率。结果表明:新型分离器具有良好的气液分离作用;在流量为10～64 m~3/h时,分离器的分离效率成抛物线形式,在33 m~3/h时分离器的分离效率降到最低值95.16%,主要原因是流量在33 m~3/h时,试验气液混合不均匀,导致内部流态紊乱,以至于试验测得分离效率相对偏低;在流量为10 m~3/h时分离器分离效率最高,为99.29%;分离器对该进口条件的气体中雾状液粒有较高的分离作用,且可以明显降低分离器出口气体中液粒的平均粒径;从进口到气相出口压力逐渐降低,总压降为950 Pa;流动区域速度梯度大不利于气液相分离,流动掺混会导致分离效率降低。     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly

This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s⁻¹) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH₂) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M_W < 15 kDa. In addition, the NH₂ concentrations increase over time and do not differ between sponge cake and pea protein isolate. Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH₂ released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods.     

The use of natural (Pinus pinaster) resin in the production of printing ink and the printability effect

Alkyd resins are generally used in the production of printing inks. All industries look for alternative raw materials in the production of ink with the growing inclination toward using natural products. Resins forming the vehicle of the ink to be obtained from natural resources will provide benefits for the environment, nature, and living creatures. The aim of the study was to promote the use of natural resin in the ink system. Natural Pinus pinaster resin was added into vegetable and mineral oil-based solvents in pure form with alkyd resin in different amounts and ink varnishes of different combinations were prepared. Then, printing inks were produced from these varnishes in pure and hybrid form. Following the assessment of the rheological properties of the inks prepared, printing tests were conducted to assess the printing quality parameters. Ideal mixing ratios of the natural resins in the ink were determined for printability. The environmental importance and advantages of the use of natural resins were discussed. Recommendations were given in line with the results to encourage widespread use of natural resins in near future.     

The effects of ozone,ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

The objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4 min) and coating of shellac, lysozyme–chitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs.     

CLOI-NET: Class segmentation of industrial facilities’ point cloud datasets

Shape segmentation from point cloud data is a core step of the digital twinning process for industrial facilities. However, it is also a very labor intensive step, which counteracts the perceived value of the resulting model. The state-of-the-art method for automating cylinder detection can detect cylinders with 62% precision and 70% recall, while other shapes must then be segmented manually and shape segmentation is not achieved. This performance is promising, but it is far from drastically eliminating the manual labor cost. We argue that the use of class segmentation deep learning algorithms has the theoretical potential to perform better in terms of per point accuracy and less manual segmentation time needed. However, such algorithms could not be used so far due to the lack of a pre-trained dataset of laser scanned industrial shapes as well as the lack of appropriate geometric features in order to learn these shapes. In this paper, we tackle both problems in three steps. First, we parse the industrial point cloud through a novel class segmentation solution (CLOI-NET) that consists of an optimized PointNET++ based deep learning network and post-processing algorithms that enforce stronger contextual relationships per point. We then allow the user to choose the optimal manual annotation of a test facility by means of active learning to further improve the results. We achieve the first step by clustering points in meaningful spatial 3D windows based on their location. Then, we apply a class segmentation deep network, and output a probability distribution of all label categories per point and improve the predicted labels by enforcing post-processing rules. We finally optimize the results by finding the optimal amount of data to be used for training experiments. We validate our method on the largest richly annotated dataset of the most important to model industrial shapes (CLOI) and yield 82% average accuracy per point, 95.6% average AUC among all classes and estimated 70% labor hour savings in class segmentation. This proves that it is the first to automatically segment industrial point cloud shapes with no prior knowledge at commercially viable performance and is the foundation for efficient industrial shape modeling in cluttered point clouds.     

肉桂特色资源加工利用产业发展现状

肉桂是我国特色经济林树种，我国肉桂种植面积和年产量均居世界首位。我国肉桂主要分布在两广地区，其中广西为14.9万hm²，广东为8.9万hm²，两地面积占全国肉桂分布总面积的95%以上。肉桂既是著名的香料又是传统的名贵中药，具有极高的经济价值，发展肉桂产业对于促进农民增收、维护健康中国有着重要的意义。本研究综述了肉桂资源量、分布情况及主要利用部位，介绍肉桂主要产品（如桂皮，桂枝，肉桂粉及肉桂油）及加工技术现状、产品质量控制及其分析检测方法，分析了产业未来的发展趋势，并提出了产业发展的对策和措施：加强肉桂标准化示范基地建设，提高优质资源供给能力；提高肉桂加工利用技术水平，延长产业链；培育肉桂龙头企业，提高产品市场竞争力。为我国肉桂特色资源加工利用产业的可持续发展提供一定的思路。     

Nonribosomal Peptides Produced by Minimal and Engineered Synthetases with Terminal Reductase Domains

Nonribosomal peptide synthetases (NRPSs) use terminal reductase domains for 2-electron reduction of the enzyme-bound thioester releasing the generated peptides as C-terminal aldehydes. Herein, we reveal the biosynthesis of a pyrazine that originates from an aldehyde-generating minimal NRPS termed ATRed in entomopathogenic Xenorhabdus indica. Reductase domains were also investigated in terms of NRPS engineering and, although no general applicable approach was deduced, we show that they can indeed be used for the production of similar natural and unnatural pyrazinones.