Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a^* and b^* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T_2b, T₂₁, and T₂₂ significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

Theoretical study on a kind of cyclization mechanism of boron trichloride and hexamethyldisilazane to form the borazine ring for SiBCN ceramics precursor

Borazine rings act as a pivotal part in siliconboroncarbonitride ceramics (SiBCN) for high-temperature stability and great resistance to crystallization. A detailed investigation of the ring formation mechanism will guide the design and synthesis of SiBCN to meet application requirements under extreme conditions. Boron trichloride (BCl₃) and hexamethyldisilazane (HN(SiMe₃)₂) are common raw materials for the synthesis of precursors for SiBCN. In this paper, quantum chemical calculation was used to study the cyclization reaction mechanism between BCl₃ and HN(SiMe₃)₂ to form trichloroborazine (TCBZ) at the MP2/6-31G (d,p) level of theory. We discussed the structure properties, reaction pathways, energy barriers, reaction rates, and other aspects in detail. The results show that BCl₃ and HN(SiMe₃)₂ alternately participate in the reaction process, accompanied by the release of trimethylchlorosilane (TMCS), and that the entire reaction shows an absolute advantage in terms of energy. In the Step by step reaction, lower reaction barriers are formed due to the introduction of BCl₃ with more heat released compared to that for the introduction of HN(SiMe₃)₂. The final single-molecule cyclization and TMCS elimination steps are found to be faster compared to all previous bimolecular reactions.     

增材制造技术在超高膨胀封隔器中的应用

石油和天然气行业不断关注增材制造技术在航空航天和汽车行业的应用发展。研发了利用增材制造技术的超高膨胀封隔器,该封隔器的支承环系统由增材制造。增材制造设计大幅减少了支承系统的构件数量,同时显著提高了膨胀能力和额定压力。密封元件系统与增材制造支承环安装在一起,提供了极端膨胀比、零挤压间隙和对不规则孔的良好适应性。分析和测试结果表明:直径膨胀比高达111%,与常规封隔器相比,提高50%以上; 至少涵盖5种线重的套管(外径相同); 在148.89 ℃的温度下,密封元件能够保持压力68.95 MPa。介绍了增材制造技术、增材制造支承环概念、增材制造材料力学性能、密封元件系统优化和测试情况,以期给我国的完井作业提供借鉴。     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Output feedback controller for polytopic systems exploiting the direct searching of the design space

This paper deals with the problem of designing a robust static output feedback controller for polytopic systems. The current research that tackled this problem is mainly based on LMI method, which is conservative by nature. In this paper, a novel approach is proposed, which considers the design space of the controller parameters and iteratively partitions the space to small simplexes. Then, by assessing the stability in each simplex, the solution space for design parameters is directly determined. It has been theoretically proved that, if there exists a feasible solution in the design space, the algorithm can find it. To validate the result of the proposed approach, comparative simulation examples are given to illustrate the performance of the design methodology as compared to those of previous approaches.     

多先验融合的图像显著性目标检测算法

为了更加准确地检测出图像中的显著性目标，提出了多先验融合的显著性目标检测算法。针对传统中心先验对偏离图像中心的显著性目标会出现检测失效的情况，提出在多颜色空间下求显著性目标的最小凸包交集来确定目标的大致位置，以凸包区域中心计算中心先验。同时通过融合策略将凸包区域中心先验、颜色对比先验和背景先验融合并集成到特征矩阵中。最后通过低秩矩阵恢复模型生成结果显著图。在公开数据集MSRA1000和ESSCD上的仿真实验结果表明，MPLRR能够得到清晰高亮的显著性目标视觉效果图，同时F，AUC，MAE等评价指标也比现有的许多方法有明显提升。     

内燃机活塞环表面处理技术

活塞环在内燃机中有着支撑、密闭、储油、导热的作用,内燃机活塞环制备材料应该具备优良的加工性能、耐高温、耐腐蚀、导热性好且具有良好的强韧性,较好的与气缸材料表面的磨合性能。球墨铸铁和专用钢材已经成为制备内燃机活塞环的基础材料,目前国内外采用多种表面处理技术比如:镀铬、氮化、PVD与CVD镀膜、喷钼、喷涂陶瓷层等表面处理工艺进行表面改性,提高内燃机活塞环的使用寿命和使用性能。需要不断研究和开发新的内燃机活塞环的表面处理技术来满足实际生产和应用中内燃机越来越高的要求。