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Zhao Jiandong Lei Wei Li Zijian Zhao Dongfeng Han Mingmin Hou Xiaoqing 《Multimedia Tools and Applications》2022,81(4):4753-4780
Multimedia Tools and Applications - The crowding in bus is an important factor affecting passenger satisfaction and bus dispatching level. However, how to use video images to detect crowding... 相似文献
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基于铌酸锂(LN)薄膜的横向激发体声波谐振器(XBAR)能够兼具大机电耦合系数(K2)和高谐振频率(f)特性,有望满足5G应用的频段要求。然而,常规LN薄膜单层XBAR结构的温度稳定性较差,频率温度系数(TCF)较低。该文提出一种具有SiO2温度补偿层的SiO2/LN双层结构XBAR,并建立了精确分析层状结构XBAR的有限元模型。理论分析表明,该双层结构XBAR上激励的主模式是一阶反对称(A1)兰姆波。通过合理优化结构参数配置,能够获得高谐振频率(f~4.75 GHz)和大机电耦合系数(K2~8%),同时其温度稳定性也得到显著改善(TCF~-36.1×10-6/℃),相较于单层XBAR结构提高了近70×10-6/℃,这为研制温补型高频、大带宽声学滤波器提供了理论基础。 相似文献
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Jincheng Yu Yabin Chang Ewa Jakubczyk Bing Wang Feridoon Azough Robert Dorey Robert Freer 《Journal of the European Ceramic Society》2021,41(9):4859-4869
Ca3Co4O9 is a promising p-type thermoelectric oxide material having intrinsically low thermal conductivity. With low cost and opportunities for automatic large scale production, thick film technologies offer considerable potential for a new generation of micro-sized thermoelectric coolers or generators. Here, based on the chemical composition optimized by traditional solid state reaction for bulk samples, we present a viable approach to modulating the electrical transport properties of screen-printed calcium cobaltite thick films through control of the microstructural evolution by optimized heat-treatment. XRD and TEM analysis confirmed the formation of high-quality calcium cobaltite grains. By creating 2.0 at% cobalt deficiency in Ca2.7Bi0.3Co4O9+δ, the pressureless sintered ceramics reached the highest power factor of 98.0 μWm?1 K-2 at 823 K, through enhancement of electrical conductivity by reduction of poorly conducting secondary phases. Subsequently, textured thick films of Ca2.7Bi0.3Co3.92O9+δ were efficiently tailored by controlling the sintering temperature and holding time. Optimized Ca2.7Bi0.3Co3.92O9+δ thick films sintered at 1203 K for 8 h exhibited the maximum power factor of 55.5 μWm?1 K-2 at 673 K through microstructure control. 相似文献
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Peng Wang Yan Li Yujiao Qu Baowei Wang Jingxin Sun Chunwei Miao Ming Huang He Huang Congxiang Zhang 《International Journal of Food Science & Technology》2022,57(6):3428-3439
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
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Sinan Zhang Yadonga Zhao Xueshuang Yao Zhenhong Zheng Chuyao Zheng Zhuo Jiang 《International Journal of Food Science & Technology》2022,57(7):4245-4253
Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g−1, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g−1. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing. 相似文献
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