物联网技术于人文艺术之应用

近年来,物联网(Internet of Things,IoT)产业受到许多的关注,世界各国均视其为潜在无限商机的高科技产业,并投入大量的资源从事研发与推广。由于物联网的应用非常广泛,且透过物联网技术人类得以提升生活质量,让生活更加便利,因此,本论文首先简介物联网的背景及应用,并介绍其基本概念与架构。接着,本论文以「无线感测真菌人文树道」为例,针对物联网技术应用于人文艺术领域进行说明,并详细叙述其所使用到之各项软件、韧体及硬件技术,透过真菌的感测、无线通信及异质网络连网功能的设计,使真菌网络成为物联网在人文艺术应用的一个重要典范。     

基于Docker容器的快速开发网页服务器

C/S模式是早期的开发网页服务器架构,它使用复杂、成本高并且缺少通用性.B/S模式通过将系统功能集中到服务器中弥补了使用复杂成本高的缺点,但是没有对用户端的环境和数据传输率进行深入测试和研究,使得过多的外部用户访问网页,给服务器带来压力.针对传统C/S模式和B/S模式的局限性,引入Docker容器化开发思路,分别融合N...     

EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1

Rice flour and yellow or white corn flour were combined at 50, 60 and 70% levels with mechanically deboned turkey and extrusion processed at 104C and 121C. The texture of the extrudates was evaluated by Warner-Bratzler shear (WBS), and flour concentration had more effect on the WBS values than flour type; treatments with 70% flour had significantly greater WBS values. Corn flour treatments and low temperature extrusion resulted in greater TBA values. Proximate composition of extrudates confirmed moisture losses during extrusion and that high temperature processing had mixed results on ether-extractable compounds.     

Silicate-Containing Sodium Beta-Alumina Solid Electrolytes

Sodium beta-alumina solid electrolytes were prepared containing up to 7.5 wt% SiO₂ and their density, soda content, micro-structure, and ionic resistivity were studied. The resulting microstructures have glassy sodium ahminosilicate phases inhomogeneously distributed. The glassy phase collects preferentially at triple grain junctions, but occasionally penetrates along some grain boundaries as a thin layer (10 to 20 Å). Alpha-alumina is also present, especially with high silica content and when the samples are not protected with β-alumina powder during sintering. The total specific ionic resistivity follows a dependence on silicate content typical of 2-phase mixtures.     

黏土层中深基坑挡土墙最大变形量简易评估法

利用数值分析，研究影响黏土层中基坑挡土墙最大变形量的参数，根据参数研究的结果，利用复回归分析，给出挡土墙最大变形量的简易评估法。然后利用简易评估法，预测4个台北基坑案例的连续墙最大变形量，并与现场监测结果进行比较。结果显示：预测的最大变形量在0.85～1.15倍监测值范围内。因此，本文给出的简易评估法，可为初步预测、设计及最后检核设计成果提供参考。     

Texture of Glassy Corn Cakes as a Function of Moisture Content

Glass transition temperatures of yellow and white corn cakes were investigated within the moisture range of 2 to 32% (w/w) using dynamic differential scanning calorimetry. All measurements were conducted at 10°C/min heating rate, 30 sec equilibrium period, and 1°C amplitude. Effects of water plasticization on corn cakes were predicted by the Gordon-Taylor's equation. Moisture sorption isotherms were established using BET and GAB equations. Relationships were found among glass transition temperature, moisture content and cake texture. The loss of crispness of corn cakes occurred within the glassy state. The initial loss of crispness occurred around monolayer moisture content, and the complete loss of crispness occurred at about 9% moisture with the highest hardness.     

Texture Changes on Heating Spray-Dried Egg White

Computerized texture profile analysis and a computer-simulated model of protein monomer complexation were used to study egg white gelation. The results showed that the parameter Kⁿ, an association equilibrium constant, was large so that the monomer to monomer complex reaction essentially went to completion. Approximately 8 to 10 protein monomer units combined to form the egg white gel. The monomer complex primarily contributed to the hardness of egg white.     

Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin-Screw Extruder

The effects of screw speed and additives (sugar and salt) on processing and product variables of corn meal extruded with a twin-screw extruder were studied. Higher salt (0–3%) and sugar concentrations (0–4%) in the feed decreased the die pressure, % torque and specific energy. But at 6 and 8%, sugar increased the three processing parameters. Higher screw speed (250 vs 200 rpm) decreased die pressure and % torque, but increased specific energy. The addition of salt and sugar enhanced extrudate radial and axial expansions, but reduced product bulk density and breaking strength. An increase in screw speed decreased radial expansion and bulk density, but increased axial expansion and breaking strength.     

Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish

The feasibility of a CO₂ evolution method using an IR analyzer to evaluate the shelf life of refrigerated (4deg;C) catfish was investigated. Aerobic plate count (APC), and isoelectric focusing (IEF) of samples were compared with the CO₂ evolution rate (CER) determinations. The increase in CER (25.78 to 195.63 Lg^?1h^?1) for farm raised catfish stored from 0 to 10 days correlated highly with APCs (4.32 to 10.24 log CFU g^?1). The IEF data also confirmed the APC and CER results. Catfish spoilage was evident after 6 days at 4°C. Direct measurement of CER is a rapid and effective method to determine the microbial quality of catfish.     

Thermophysical Properties of Extruded Beef/Corn Flour Blends

Thermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m³; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0^-7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.