A non-invasive learning branch to capture leaf-image attention for tree species classification

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...     

红心火龙果发酵液喷雾干燥工艺优化及红心火龙果籽油的研究

以红心火龙果发酵液作为研究对象,通过优化喷雾干燥工艺制备粉剂,最佳工艺条件为:20%麦芽糊精,进液量:10mL/min,进口温度为120℃,出口温度为65℃;得到的粉剂为紫红色粉末,益生菌含量达到108cfu/g以上,口感酸甜。将发酵后的火龙果籽进行提取,得到的火龙果籽油含有丰富的十六酸、亚油酸和油酸。     

Self-healing,elastic and deformable novel composite phase change polymer based on thermoplastic elastomer SEBS for wearable devices

Journal of Materials Science - Form-stable composite phase change materials (C-PCMs) prepared by microencapsulation method and porous matrix adsorption method need for compression molding after...     

盾构接收对地铁车站接收端的影响研究

以西安地铁14号线某区间盾构接收施工为依托,通过数值模拟手段,对比分析了接收端结构板在不同施作时机条件下,盾构出洞对接收端影响并提供最优盾构接收方案.研究表明,接收端仅结构中板完成条件下盾构接收对接收端结构的影响,要明显小于接收端仅底板完成条件下接收的影响.在实际施工中,中板完成后盾构接收还应重点控制接收端端头加固质量、保证接收端混凝土结构达到强度要求,同时盾构接收过程中加强监测点的布设及监测频次.研究结果对类似工程具有一定的指导意义及参考价值.     

Enhanced thermal conductivity of PP hybrid films induced by filler orientation and laminated structure

Journal of Materials Science - Currently, polymeric composites with good thermal conductivity and simple preparation method are in the rapid increment of demand. In this work,...     

Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.     

Experimental and Numerical Studies of Multi-compartment Spreading Fire in a Full-Scale Steel Framed Building

Fire Technology - Fire dynamic characteristics in multi-compartments are still not very clear. This paper presents a spreading fire test in a full-scale two-storey steel framed building to...