基于SIFT特征检测和三次插值样条的快速曲面重构算法

针对传统的曲面重构算法一直存在重构精度低、效率差的问题,提出新的快速曲面重构算法;基于三次插值样条和改进SIFT特征检测和匹配方法,先对二维图像预处理后,检测其边界点并且拟合,然后将区域按四个象限进行分区,用三次插值样条边界进行曲面重构,同时结合改进的SIFT特征检测和匹配方法,检测各个区域曲面边界的特征点,然后再进行匹配拼接;实验结果表明,该算法得到曲面模型的时间效率有很大的提高,并且曲面效果好,光滑、平顺。     

水酶法提取大豆油工艺中乳状液的酶法破乳研究

为降低水酶法提取大豆油过程所产乳状液的稳定性,得到较高的游离油回收率,研究了α-淀粉酶、纤维素酶、Alcalase碱性蛋白酶、7L中性蛋白酶的破乳效果;通过破乳率、Zeta电位、粘度、粒径分布和平均粒径指标,分别考察了Alcalase碱性蛋白酶和7L中性蛋白酶对乳状液稳定性的影响。结果显示,在所选酶中Alcalase碱性蛋白酶、7L中性蛋白酶破乳效果最好,相同水解条件下,Alcalase碱性蛋白酶的破乳率高于7L中性蛋白酶。2%的7L中性蛋白酶酶解60 min时破乳率达100%,而在相同酶解时间内,1% Alcalase碱性蛋白酶即可实现100%破乳。经Alcalase碱性蛋白酶和7L中性蛋白酶水解后,乳状液的粘度变低,电位电势减弱,油滴发生聚集,导致乳状液稳定性下降。随Alcalase和7L蛋白酶浓度和酶解时间的增加,相应地,乳状液的粘度进一步降低,破乳率上升。     

基于变异系数权重法评价三种干燥方法对牡蛎干品质的影响

以新鲜牡蛎为原料,通过鼓风干燥、真空干燥、真空冷冻干燥3种方法进行干燥,并对干制品的营养成分、色泽、复水率、质构、生产周期、能耗和感官评分进行测定,利用变异系数权重法得到3种牡蛎干制品的综合评分,以确定最佳干燥方法。结果表明:真空冷冻干燥可较好保留产品各种营养成分,其制得的牡蛎干色差最小,复水率与质构特性(硬度、咀嚼性和胶着性)显著优于鼓风干燥和真空干燥(p<0.05),但生产周期最长,能耗最高。真空干燥牡蛎干体型完整,有光泽,质地适中,鲜香味浓,感官评分最高。L*、硬度、咀嚼性、胶着性和干燥能耗在牡蛎干品质评价中占较大比重,权重值分别为0.105、0.112、0.121、0.109、0.120;综合评分结果为:真空冷冻干燥(0.780) > 真空干燥(-0.074) > 鼓风干燥(-0.707),真空冷冻干燥牡蛎干品质最佳。变异系数权重法可用于牡蛎干品质评价,为其在水产品加工技术优选中的应用提供理论参考。     

Band structure anisotropy effects on the hole transport transient in 4H–SiC

We study the role of band structure anisotropy on the hole transport in 4H–SiC during the transient regime. For the same strength of the applied electric field, the drift velocity overshoot of the hole is stronger and reaches steady state later when the field is applied perpendicular to the c-axis, than when the field is in the c-axis direction. In both cases, the time for the hole drift velocity and mean energy to reach steady state is under 50 fs, depending on the electric field strength, and are one order of magnitude shorter than the time for the electron drift velocity and mean energy to attain the steady state.     

Germination improves the functional properties of soybean and enhances soymilk quality

The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α-helices and β-turns in soybean protein decreased with increasing germination time, while the content of β-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk.     

基于API和Permission的Android恶意软件静态检测方法研究

当前大量的Android恶意软件在后台收集用户的位置信息、通话记录、电话号码及短信等信息并将其上传至指定服务器,造成了难以估量的危害。为解决此问题,提出一种Android恶意软件静态检测方法。对收集到的训练集中的所有APK文件进行静态反编译,提取其中的静态信息;对静态信息中的API和Permission进行统计学分析,得到API和Permission在恶意APK和正常APK中的使用率;根据它们的使用率确定基准API和Permission集合,将每一个APK转换成可参与计算的关于API和Permission的特征向量;利用改进的k-NN分类器,对待检测的APK进行分类判定。实验结果表明,该方法可以有效地对APK进行恶意分类。     

Influence of nanoparticle concentrations on flow boiling heat transfer coefficients of Al2O3/R141b in micro heat exchanger by direct metal laser sintering

Al2O3/R141b+Span-80 nanorefrigerant for 0.05 wt.% to 0.4 wt.% is prepared by ultrasonic vibration to investi-gate the influence of nanoparticle concentrations on flow boiling heat transfer of Al2O3/R141b+Span-80 in micro heat exchanger by direct metal laser sintering.Experimental results show that nanoparticle concentrations have significantly impact on heat transfer coefficients by homogeneity test of variances according to mathemat-ical statistics.The heat transfer performance of Al2O3/R141b+Span-80 nanorefrigerant is enhanced after adding nanoparticles in the pure refrigerant R141b.The heat transfer coefficients of 0.05 wt.%,0.1 wt.%,0.2 wt.%,0.3 wt.% and 0.4 wt.% Al2O3/R141b+Span-80 nanorefrigerant respectively increase by 55.0%,72.0%,53.0%,42.3% and 39.9% compared with the pure refrigerant R141b.The particle fluxes from viscosity gradient,non-uniform shear rate and Brownian motion cause particles to migrate in fluid especially in the process of flow boiling.This mi-gration motion enhances heat transfer between nanoparticles and fluid.Therefore,the heat transfer performance of nanofluid is enhanced. It is important to note that the heat transfer coefficients nonlinearly increase with nanoparticle concentrations increasing.The heat transfer coefficients reach its maximum value at the mass concentration of 0.1% and then it decreases slightly.There exists an optimal mass concentration corresponding to the best heat transfer enhancement. The reason for the above phenomenon is attributed to nanoparticles deposition on the minichannel wall by Scanning Electron Microscopy observation.The channel surface wettability increases during the flow boiling experiment in the mass concentration range from 0.2 wt.% to 0.4 wt.%.The channel surface with wettability increasing needs more energy to produce a bubble.Therefore,the heat transfer coefficients decrease with nanoparticle concentrations in the range from 0.2 wt.% to 0.4 wt.%.In addition,a new correlation has been proposed by fitting the experimental data considering the influence of mass concentrations on the heat trans-fer performance.The new correlation can effectively predict the heat transfer coefficient.     

火龙果花的体外抗氧化物提取工艺优化及其抗炎活性

旨在为探究火龙果花的抗氧化物提取工艺及其抗炎活性。选取火龙果花为原料,用热回流法提取,以粗提液对DPPH自由基及OH自由基的清除能力为指标,先进行单因素实验,考察提取温度、料液比、提取时间以及乙醇浓度对粗提物抗氧化活性的影响,再采用L₉(34)正交试验法,优化火龙果花的体外抗氧化物提取工艺。结果表明:70%乙醇,1:30 g/mL料液比,75 ℃下回流加热3.0 h为最优提取条件,在最佳提取工艺下粗提物对DPPH自由基、OH自由基的IC₅₀值分别为0.273、0.288 mg/mL,且在一定范围内,粗提物的浓度越高,其抗氧化活性越好,量效关系明显。最佳工艺条件下,粗提物对LPS诱导RAW264.7巨噬细胞产生的NO有很强的抑制作用,且与浓度呈正相关,具有剂量依赖性,其半抑制浓度IC₅₀值为13.94 μg/mL,该提取物具有很好的抗炎活性。     

黏弹性表面活性剂压裂液的研究与应用进展

黏弹性表面活性剂压裂液是以黏弹性表面活性剂为主剂的清洁压裂液。黏弹性表面活性剂压裂液体系具有破胶后无残渣、携砂性好、滤失控制性能好等特点,但随着对环保问题的日益重视及钻井深度的不断增加,丰富黏弹性表面活性剂压裂液体系迫在眉睫。本文介绍了黏弹性表面活性剂压裂液的发展和应用。根据压裂液配方不同,将其分为常规黏弹性表面活性剂压裂液和非常规新型黏弹性表面活性剂压裂液,总结了不同种类的黏弹性表面活性剂压裂液的组成、耐温耐剪切等性能及应用情况。分析表明,降低成本、研制简单的配制工艺是常规黏弹性表面活性剂压裂液的主要发展方向;在油田进行大规模实际应用及得到更完善的体系是非常规新型黏弹性表面活性剂压裂液的主要发展方向。     

气调包装对百香果贮藏品质的影响

为探讨不同气调包装材料对百香果贮藏品质的影响,以‘紫香1号’百香果为试材,对其进行活性袋包装和普通聚乙烯袋包装两种处理,包装好后封口,并于温度（25±1）℃、相对湿度70%～80%的条件下贮藏;相同成熟度未进行包装的果实于相同条件下贮藏作为对照,监测贮藏期间百香果的质量损失率、可溶性固形物与可滴定酸含量、果皮的L*、a*、b*值、果皮缺陷指数及贮藏寿命。结果表明,与对照相比,两种气调包装均减缓了果实质量损失率的上升,延缓了果皮缺陷指数及其他与百香果后熟有关的物理化学变化,能延长贮藏寿命至少6 d;采用活性包装的百香果品质保持得更好,货架期更长。