Flash Lamps as Ignition and Initiation Sources of the VS-2 Pyrotechnic Composition

In the present work it is found that the pyrotechnic composition VS-2 can be initiated with flash lamps IFC-500 and EVIS. VS-2 pyrotechnic composition contains 90% of mercury（Ⅱ） 5-hydrazinotetrazolate perchlorate and 10% of optically transparent copolymer of 2-methyl-5-vinyltetrazole and methacrylic acid （PVMT）. We have found that the flash lamps make it possible to initiate combustion of VS-2 composition with its transition to detonation both in cylindrical charges placed in brass caps of 5 mm diameter and 2 mm high， and film charges with 10 mm×80 mm in size and surface weights of 60 mg·cm^-2 and 90 mg·cm^-2， showing ignition delay times 10 μs and 3 μs， respectively. We also measured detonation velocities for VS-2 composition film charges， which were 4375-4505 m·s^-1 （of the charge being surface mass 60 mg·cm^-2） and 4221-4281 m·s^-1 （of the charge being surface mass 90 mg·cm^-2） and their blasting action on the aluminum plate. The depths of the normal shock wave imprints at the charge-barrier interface were 0.6-0.7 mm （for surface mass of the film charges 60 mg·cm^-2） and 1.2-1.3 mm （for surface mass of the film charges 90 mg·cm^-2）.     

Evaluation of physicochemical properties and microbial counts of raw and cooked low-fat patties added with eggplant powder prepared with different drying methods

Effects of different drying methods and different addition levels of eggplant (EP) on product quality of low-fat patties (LFPs) were investigated during storage. EP was dried in an oven dryer at 60 °C or a freeze dryer at −50 °C. LFPs were prepared by replacing with 1.5% soy protein isolate (SPI). Six treatments were used in this study: (1) control (CTL), without addition of EP; (2) reference (REF), 0.1% ascorbic acid; (3) O1, 0.25% oven-dried (OD) EP; (4) O2, 0.5% ODEP; (5) F1, 0.25% freeze-dried (FD) EP; and (6) F2, 0.5% FDEP. Redness (a*) and lightness (L*) values in LFPs added with EP were lower than those of others (p < 0.05) and decreased with increasing storage time. Yellowness (b*) values of cooked patties were increased during storage time (p < 0.05), with control having the highest value. The addition of EP or ascorbic acid into LFPs lowered microbial counts than control (p < 0.05). Thiobarbituric acid reactive substances (TBARS) was increased during storage, with REF having the lowest value, and patties added with EP had lower TBARS values than control during storage. Volatile basic nitrogen (VBN, mg%) contents of all patties also increased during storage time with O2 and F2 having lower values than control. Therefore, EP might have potential as a natural antioxidant in meat products during storage.     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Effects of multiple freeze–thaw cycles on meat quality,nutrients, water distribution and microstructure in bovine rumen smooth muscle

This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T_2b, T₂₁ and T₂₂), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle.     

汉江上游干支流沉积物细菌群落多样性和影响因素

为了解汉江上游干支流沉积物细菌多样性以及确定性过程和随机性过程在沉积物细菌群落构建过程中的相对重要性,基于Illumina高通量测序技术,分析了环境因子对细菌群落组成的影响,采用非度量多维尺度(NMDS)排序探究了季节之间沉积物细菌群落的差异,并结合中性群落模型和标准化随机率量化了确定性过程和随机过程对群落构建的影响。结果表明:汉江上游及其支流细菌群落主要由变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、蓝藻门(Cyanophyta)、浮霉菌门(Planctomycetes)和酸杆菌门(Acidobacteria)等组成；细菌群落在不同季节有显著差异；地理距离和环境因子对细菌群落结构影响较小,确定性过程并未在细菌群落组成中起到主导作用；随机过程很大程度上影响了群落在秋季和春季的组成,是沉积物细菌群落构建的主导因素。     

Influence of thermal runaway in styrene–acrylonitrile bulk copolymerization revealed by computational fluid dynamics modeling

The computational fluid dynamics (CFD) and kinetic-based moment methods coupled approach is adopted to simulate the bulk copolymerization of styrene–acrylonitrile (SAN) in a stirred tank reactor. Numerical simulations are carried out to investigate the impacts of impeller speed, monomer ratio, initiator ratio, and initial reaction temperature on the copolymerization process and product properties. Particularly, the Chaos theory is selected as a criterion for evaluating the occurrence of the thermal runaway. The Flory's and Stockmayer's distributions are employed to calculate chain length distribution and copolymer composition distribution of copolymer. The simulation results highlight that the appearance of thermal runaway can be postponed by properly increasing the rotation speed, decreasing the initiator loadings, initial acrylonitrile contents and initial reactor temperature. Furthermore, significant differences exist in the product properties that predicted by the ideal and non-ideal models, which demonstrates that the temperature heterogeneity plays a crucial role in SAN copolymerization. This study could offer references for the safe operation and design of polymerization processes.     

Antioxidant Activity of Piceatannol in Canola Oil

Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined. The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150 °C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose-dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods.     

High-performance Pb(Ni1/3Nb2/3)O3-PbZrO3-PbTiO3 ceramics with the triple point composition

Ternary 0.552Pb(Ni_1/3Nb_2/3)O₃-xPbZrO₃-(0.448-x)PbTiO₃ (PNN-PZ-PT) ceramics near the triple point compositions were fabricated by an improved two-step sintering method. The triple point composition 0.552PNN-0.135PZ-0.313PT ceramic has outstanding piezoelectric performance with piezoelectric coefficient d₃₃ = 1200 pC/N. Its easy fabrication and low cost make this piezoelectric material an excellent candidate for high sensitivity sensors and ultrasonic transducers. The evolution of domain structures for ceramics with composition near the triple point provides deeper insight into the mechanism of ultrahigh piezoelectric properties of PNN-PZ-PT ceramics.     

Phase composition,microstructure and thermophysical properties of the Srx(Zr0.9Y0.05Yb0.05)O1.95+x ceramics

Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=1.0, 0.9, 0.8, 0.7) ceramics were prepared by solid state reaction sintering. The sintered Sr_1.0(Zr_0.9Y_0.05Yb_0.05)O_2.95 is a single-phase solid solution while the sintered Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=0.9?0.7) are composites, and a significant grain growth inhibition is observed in the sintered Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=1.0, 0.9). Rare-earth elements distribution in the bulk materials indicates that Yb and Y preferentially substitute Zr-sites in SrZrO₃, and the highest solubility of RE₂O₃ in pure SrZrO₃ is ～0.8 mol%. The sintered Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x have high thermal expansion coefficients up to ～11.0×10^?6 K^-1 (1200°C). Sr_0.8(Zr_0.9Y_0.05Yb_0.05)O_2.75 has the lowest thermal conductivity of 1.38 W·m^-1·K^-1 at 800°C. Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=1.0, 0.9, 0.8) show no phase transition from 600 to 1400°C, whereas Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=0.9, 0.8) have excellent high-temperature phase stability over the whole investigated temperature range. Therefore, Sr_x(Zr_0.9Y_0.05Yb_0.05)O_1.95+x (x=1.0, 0.9, 0.8) are considered as promising TBCs materials that might be operated at higher temperatures compared to YSZ.     

富芳烃重油组分结构调变对中间相沥青形成的影响机制

对重油富芳烃组分转化为次生沥青及其氢化改性沥青的热转化行为进行了比较，并对热转化过程中体系化学结构组成特征对中间相形成的影响进行了研究。采用红外光谱及氢核磁共振波谱，对比分析了次生沥青及其氢化改性沥青的化学结构组成特征；借助偏光显微镜、X射线衍射，考察了两体系中间相沥青的形成过程。结果表明：控制体系短烷基侧链含量可有效抑制过度炭化的发生，提高炭化产物的微观有序度；短烷基侧链可以持续稳定释放出小分子自由基，对大分子自由基反应进行调控，显著提升炭化产物微观结构的均一性。