我国水-能源-粮食耦合关系及影响因素

为缓解我国水、能源和粮食资源紧张问题，促进资源可持续利用，构建水-能源-粮食系统，利用耦合协调度模型对我国的30个省（自治区、直辖市）进行测算,并利用空间杜宾模型分析主要影响因素。结果表明：2003—2017年，我国能源、粮食评价[JP]指数高于水资源评价指数，系统综合评价指数逐年递增；大部分省份耦合协调度处于初级协调水平且呈现逐年上升的态势，个别省份耦合协调度濒临失调；耦合协调度空间自相关性较强，虽有明显波动，但是呈现逐年加强的态势；影响耦合协调度的主要因素有从业人口数、固定资产投资额、人均生产总值、人口总数、[JP]文盲人口占比、工业污染排放、城镇化。     

Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH

The objective of this study was to evaluate the influence of pH on rheological and viscoelastic properties of solutions based on blends of type A (GeA) or type B (GeB) gelatin and chitosan (CH). Solutions of GeA, GeB, CH, GeA:CH, and GeB:CH were prepared in several pH (3.5–6.0) and analyzed for determination of zeta-potential. Rheological analyses (stationary and dynamic essays) were carried out with blends allowing to study the effect of pH on shear stress, apparent viscosity, loss (G”) and storage (G’) moduli, and angle phase (Tanδ). Zeta potential of all biopolymers decreased linearly as a function of pH. CH presented higher values, and GeB, the lowest one, being the only having negative values at pH > 5. Overall, the pH influenced the rheological and viscoelastic properties of the colloidal solutions: shear stress and apparent viscosity increased as a function of pH. Other assays were carried out at 3% and 5% strain, for GeA:CH and GeB:CH, respectively. In the sol domain, G’ and G” (1 Hz) increased linearly for GeA:CH. But for GeB:CH, they increased in two linear different regions: one function between pH 3.5 and 5.0 and another one between 5.0 and 6.0, being a more important effect was visible in this last domain probably due to the negative net charge of gelatin, above it pI. An effect in two domains was also visible for Tanδ, explained in the same manner as previously. The GeB:CH blends behaved like diluted solutions, and transition temperatures increased as a function of pH.     

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

Effects of alkali metal ion on imprinting GRIN microstructure in GeS2-Ga2S3-MCl (M=Na,K, Cs) glasses for visible to mid-infrared microgratings

Gradient refractive index (GRIN) micro-optics present unique opportunities for control of the chromatic properties, new degrees of freedom for optical design as well as the potential for use in new optical system applications. GRIN microgratings were imprinted in GeS₂-Ga₂S₃-MCl (M = Na, K, Cs) chalcohalide glasses by microthermal poling, and the effects of the type and concentration of alkali cations on their performance were investigated. Two effective imprinting formation regions of the GRIN microstructure based on the poling saturation voltage (U_s) and glass composition are observed at fixed poling time and temperature. The U_s increases from 140 to 750 and 2600 V in accordance with the activation energy (E_a) of alkali ions (Na⁺ to K⁺ and Cs⁺) increasing from 45.15 to 58.62 and 92.58 kJ/mol for studied samples. The saturated numbers of diffraction order (N_s) of the gratings in these samples are 7, 9 and 6, respectively, the highest number being provided by the K⁺-containing sample. This is in accordance with imprinting-induced phase differences (0.14λ, 0.19λ and 0.09λ) measured in the fabricated samples containing Na⁺, K⁺ and Cs⁺ ions. Furthermore, the U_s of samples decreases from 1500 to 300 V with four concentrations of K⁺ from 10 to 30%, associated with their E_a of K⁺ decreasing from 69.62 to 53.46 kJ/mol, while N_s increases from 8 to 14, which is attributed to the increase of the phase difference in the GRIN structures. The controllable GRIN microstructures are realized by adjusting the type and concentration of alkali cations in chalcohalide glasses, which is expected to drive the design of broadband GRIN microgratings.     

Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.     

Thermal destratification of cryogenic liquid storage tanks by continuous bubbling of gases

This paper focuses on thermal destratification and pressurisation inside thermally stratified storage tanks by continuous gas bubbling. The primary purpose of doing these studies is to better understand the effect of bubble dynamics on thermal destratification and quantify the extent of destratification. The volume of fluid and interface compression method of OpenFOAM CFD code is utilised for the present analysis. Different values of inlet gas velocities (V_g), orifice diameters (d_o), and arrangement of the orifices in triangular and square fashion with different pitches (p/d_o) are considered. In addition, the effect of gravitational forces (g/g_e) on thermal destratification is also reported. For all these cases, the effectiveness of thermal destratification is quantified in terms of a newly defined parameter, the destratification index (I_d). For V_g = 1 m/s, the I_d value is maximum compared to lower V_g values. It is seen that when the gas velocity increased from 0.3 m/s to 1.0 m/s, the average effectiveness in thermal destratification (I_davg) and pressure at the ullage increased by 44.38% and by 64.81%, respectively. The I_davg and pressure at ullage increased by 96.29% and 14.91%, respectively, when the g/g_e ratio changed from 0.3 to 3. Compared to the triangular arrangement with p/d_o = 10, the calculated I_davg increased by 30.67% when gas inlets were arranged with a square pitch of 10. For p/d_o = 4, 6 and 8, the increments in I_davg are of the order of 12.86%, 19.43% and 21.92%, respectively, for gas inlets arranged in a square fashion as compared to the triangular arrangement. It is found that continuous bubbling with gas inlets arranged in square pitch p/d_o = 10 gives higher effectiveness in thermal destratification. Thus, by these studies, one can develop a thermal destratification mechanism with continuous bubbling for optimum performance. Also, these studies give an overall idea of sparger design for getting the correct gas flow rate for thermal destratification within the cryogenic liquid storage tanks.     

Natural hydrogen emanations in Namibia: Field acquisition and vegetation indexes from multispectral satellite image analysis

Natural hydrogen exploration is now active in various places of the world. Onshore, correlation between natural H₂ generation and the presence of iron rich rocks especially from Archean and Neoproterozoic cratons have been observed. Emanations and accumulations of H₂ have already been confirmed in such geological settings in Australia, South Africa and Brazil. The geological similitude and the presence of numerous sub circular depressions that are a good proxy for hydrogen emanations suggest that hydrogen resources may also exist in Namibia. We present here the results of a data acquisition campaign which allowed us to confirm the presence of natural hydrogen in this country in the vicinity of Neoproterozoic Banded Iron Formation. The H₂ content in the soil, as in Brazil, is variable within the depressions in time and space and is particularly time sensitive across the day. Comparison of the H₂ signal versus time within these two regions shows a similar behavior of the soils with an increase of the H₂ flow at the middle of the day. In addition, these new data allow us to better constrain the morphological characteristics of such H₂-emiting depressions. By using satellite images and digital elevation model we propose a new proxy to differentiate potentially H₂-emiting features from other type of depressions such as Salt Pan. The Landsat multispectral images and their processing through NDVI and SAVI indexes, that highlight a ring of healthy vegetation around the sub circular area with scarce vegetation already observed appear able to discriminate between H₂ emitting structures and other soft depressions.     

Influence of tef flour and its association with other flours on the nutritional,technological, and sensory quality of bakery products

The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in several databases. Tef flour was used in cakes, cookies, breads, cupcakes, muffins, and extruded snacks. Bread was the most evaluated product with tef flour associated with other flours or exclusively. Most of the outcomes were with tef (5–50%) associated with other flours. Increased levels of fibers, minerals, antioxidant capacity, and flavonoids were noted according to the percentage of tef. Technological characteristics demonstrated that these products showed intermediate final quality, due to the characteristics of volume, specific volume, firmness, and luminosity. Regarding sensory quality, studies that used (5–35%) tef flour associated with other flours were well-accepted.     

Importance of optical homogeneity for high-quality transparent ceramics

Two types of transparent Y₂O₃ ceramics without including large scattering sources such as residual pores, one with very high optical homogeneity (type A) and another one with slightly insufficient optical homogeneity (type B), are purposely prepared, and their optical properties are investigated and compared qualitatively and quantitatively. Type A ceramic exhibits transmittance characteristics with very low internal loss in the visible to infrared wavelength region, while type B ceramic is inferior in various optical performances especially in the short (visible) wavelength region. In type B ceramic, birefringence occurs due to optical inhomogeneity in the visible region, resulting in a decrease in the extinction ratio. Non-uniform refractive index distribution is also observed in the Schlieren image of type B ceramic, hence the laser beam quality through that material is degraded. This study proved the importance of optical homogeneity of transparent ceramics and clarified the problems in actual applications.     

Designing amorphous formulations of polyphenols with naringin by spray-drying for enhanced solubility and permeability

Naringin (NAR), a major flavanone (FVA) glycoside, is a component of food mainly obtained from grapefruit. We used NAR as a food additive to improve the solubility and permeability of hydrophobic polyphenols used as supplements in the food industry. The spray-dried particles (SDPs) of NAR alone show an amorphous state with a glass transition temperature (T_g) at 93.2 °C. SDPs of hydrophobic polyphenols, such as flavone (FVO), quercetin (QCT), naringenin (NRG), and resveratrol (RVT) were prepared by adding varying amounts of NAR. All SDPs of hydrophobic polyphenols with added NAR were in an amorphous state with a single T_g, but SDPs of hydrophobic polyphenols without added NAR showed diffraction peaks derived from each crystal. The SDPs with NAR could keep an amorphous state after storage at a high humidity condition for one month, except for SDPs of RVT/NAR. SDPs with NAR enhanced the solubility of hydrophobic polyphenols, especially NRG solubility, which was enhanced more than 9 times compared to NRG crystal. The enhanced solubility resulted in the increased membrane permeability of NRG. The antioxidant effect of the hydrophobic NRG was also enhanced by the synergetic effect of NAR. The findings demonstrated that NAR could be used as a food additive to enhance the solubility and membrane permeability of hydrophobic polyphenols.