Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from... 相似文献
Multimedia Tools and Applications - Tree species classification is a necessary and challenging task for both multimedia technique and forestry engineering. Continuous developments in multimedia and... 相似文献
The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP. 相似文献
Wireless Networks - In order to improve the transmission stability of sensor networks, a sensitive data mining method based on Pan Boolean algebra is proposed. According to the output correctness,... 相似文献
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. 相似文献
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 (T2b, 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. 相似文献
Particles generated by wood machining have a proven impact on the health of users and woodworkers. The aim of this study was to quantify and describe wood particles in solid and gas phases to reliably and reproducibly characterise these emissions. First, we developed an experimental device that produced particles from solid wood and wood-based panels using portable machine tools. The objective was to study the particles emitted by wood machining while avoiding ambient pollution. Based on own technical specifications, the experimental system was defined and composed of various elements that integrated treatment of inlet air through wood machining to the analysis section that allows solid and gas phases. The first experiments were carried out in sanding and sawing modes on materials used in construction, including solid wood (spruce) and composite panels (particle board (PB), oriented strand board (OSB), and medium density fibreboard (MDF)). Wood-based panels showed more emissive behaviour than solid wood, both for the solid phase and the gas phase. These tests validate the feasibility of generating and measuring particles and emissions of volatile organic compounds (VOCs). Further modifications to the experimental device would enable us to integrate additional devices, such as toxicological ones, to better understand the impact of these wood particles on the health of woodworkers.
Fire Technology - A co-flow water mist system is considered a clean and efficient emergency handling measure for preventing and controlling the leakage of hazardous gas. To reveal the coupling... 相似文献