Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food

Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,...     

Multi-UAV Collaborative Wireless Communication Networks for Single Cell Edge Users

Mobile Networks and Applications - Due to fast deployment, strong survivability and flexible scheduling, multiple unmanned aerial vehicles (UAV) can synergistically optimize the trajectory and...     

微通道板表面羟基化工艺研究北大核心

研究了3种微通道板基底羟基化的方法,测量了羟基化处理后微通道板基底表面水接触角及通道端面的形貌变化,分析了各种方法中微通道板基底的亲水性和腐蚀情况。实验结果表明:氨水双氧水溶液对基体表面的亲水性能提升不大,NaOH溶液对基体有腐蚀作用,经食人鱼溶液处理的基体表面亲水性明显提高且无腐蚀作用。研究了微通道板在食人鱼溶液中的浸泡时间和浸泡温度对表面亲水性的影响。结果表明:随着浸泡温度的增加,微通道板表面水接触角先减小后增大,当温度为80℃时达到极小值,浸泡时间对微通道板表面的亲水性影响不大。最终确定了微通道板表面羟基化工艺:浸泡温度为80℃,静置时间为20~60 min。     

有砟轨道路基翻浆冒泥模型试验系统的研发与应用

为研究既有线有砟轨道路基的翻浆冒泥机理，自主研发了一套能够模拟循环荷载–湿化耦合作用的模型试验系统。模型试样直径500 mm，由厚度分别为350 mm的路基土和200 mm的道砟组成，整个试样在高强度透明有机玻璃模型筒中制备完成。模型试验系统配备有监测荷载、位移、体积含水率和孔隙水压力的4种传感器，并通过高清相机对颗粒迁移过程进行图像捕捉。基于所研发的试验系统，针对辛泰铁路典型翻浆冒泥病害路段土样，开展翻浆冒泥模型试验。试验结果表明：动孔隙水压力是导致翻浆冒泥病害产生的关键因素。随着体积含水率的增加，动孔隙水压力引起的颗粒迁移量逐渐增加；在饱和状态下，会引起大量颗粒迁移，翻浆冒泥现象显著。试验结束时，道砟污染指数达到25%，在实际工程中已严重影响铁路的正常运营，有必要对污染道砟进行换填。     

Gelling behavior of MgAl2O4 slurries with a common dispersant

MgAl₂O₄ transparent ceramics were shaped by a commonly used polyacrylic acid (PAA), which acted as both dispersant and gelling agent. The spinel slurries were prepared by ball-milling MgAl₂O₄ powder, PAA, and water in an attrition mill. The gelling of slurries happened at room temperature in air atmosphere without any other organic additive. The gelling mechanism was the formation of chelates between Mg²⁺ and carboxyl groups (-COO⁻) of PAA. The frequency-based testing method was applied to investigate the gelling process of the as-prepared slurry. In addition, a novel in situ characterization method based on a modified indentation testing was invented to better understand the strengthening of the wet green body with time and to guide when demolding could be carried out. After sintering, transparent MgAl₂O₄ ceramics with high in-line transmittance were resulted.     

龙窑结构古法烧制建盏分析

建盏的艺术特色是丰富而多元的,其中最明显的就是釉色的多变性,这主要是建盏用料配比不同所致,也可能是窑炉内条件的不同所致,例如温度、湿度和气氛等。柴烧技术发展历史悠久,与建盏文化发展的历程相同,即便是在各种先进技术盛行的新时代背景下,这种柴烧技术仍会展示出个性化的艺术美感,这主要因为建盏烧制过程中充满了不确定性。而窑炉烧制技术中"入窑相同,出窑多彩"的壮观景观就是由此形成,建盏在物质丰富而多元的新社会环境中,依然发挥着充满个性化的独特美感。     

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.