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...     

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...     

采用QuEChERS结合UHPLC-MS/MS定量分析热加工肉制品中的三种胺类物质

本文采用QuEChERS技术结合超高效液相色谱-串联质谱（UHPLC-MS/MS）技术建立同时检测丙烯酰胺（AA）、亚硝胺（NAs）和杂环胺（HAAs）含量的方法，用于分析热加工肉制品中产生的胺类物质。结果表明:该方法检测出的三类成分20种胺类物质在相应浓度范围内显示出良好的线性关系（R2>0.991），检测限和定量限分别为0.01~1.6 ng/g和0.03~4.8 ng/g，日内回收率介于66.3%~116.5%之间，日内精密度介于0.78%~9.0%之间。每个胺类物的5×LOQ加标水平计算的日间精度范围为3.4%~9.4%。该方法应用于煎烤的四种肉制品中AA、NAs和HAAs的分析，共检测出9种胺类物质，浓度范围为0.03~31.26 ng/g。     

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.     

Effects of multiple freeze–thaw cycles on meat quality,nutrients, water distribution and microstructure in bovine rumen smooth muscle

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 (T_2b, 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.     

Coupling Characteristics of a Co-flow Water Mist System and Normal Temperature Counter Air Jets

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...     

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...