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21.
Strength of Materials - In order to study the failure process of a large-scale spherical bearing, the finite element simulation method was used to establish the full-scale finite element model of... 相似文献
22.
Parkhomenko M. P. Kalenov D. S. Eremin I. S. Fedoseev N. A. Kolesnikova V. M. 《Journal of Communications Technology and Electronics》2022,67(9):1127-1133
Journal of Communications Technology and Electronics - A modified resonator method for determining the complex permittivity of materials based on the theory of small perturbations where a resonator... 相似文献
23.
Yarlykov M. S. Yarlykova S. M. 《Journal of Communications Technology and Electronics》2022,67(9):1082-1095
Journal of Communications Technology and Electronics - In this paper, we develop suboptimal algorithms for receiving and processing binary offset carrier (BOC) signals for use in global navigation... 相似文献
24.
Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya 《International Journal of Food Science & Technology》2022,57(7):4392-4399
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15. 相似文献
25.
Moustapha Moussa Amudhan Ponrajan Osvaldo H. Campanella Martin R. Okos Mario M. Martinez Bruce R. Hamaker 《International Journal of Food Science & Technology》2022,57(7):4594-4601
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
26.
Hamid Ezzatpanah Vicente M. Gómez-López Tatiana Koutchma Farnoush Lavafpour Frank Moerman Mohammad Mohammadi Dele Raheem 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):904-941
Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product. 相似文献
27.
Cybernetics and Systems Analysis - The authors propose a new method for finding the sum of two or more multidigit values in a parallel computational model. The method reduces finding the sum of a... 相似文献
29.
Wireless Personal Communications - Nowadays, Wireless Sensor Networks (WSNs) is enhancing for different applications. Simultaneously, energy consumption for processing the tasks in most of the... 相似文献
30.