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排序方式: 共有10000条查询结果,搜索用时 31 毫秒
1.
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
2.
Xuejie Li Yaqing Wen Jian Zhang Dongyun Ma Jie Zhang Yanxia An Xiaoyan Song Xiujuan Ren Weifeng Zhang 《International Journal of Food Science & Technology》2022,57(3):1544-1553
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. 相似文献
3.
磁声发射(MAE)是铁磁性材料磁化过程中产生的声发射信号,在构件应力检测和微观损伤检测中有着广泛的应用。针对MAE信号非稳态、复杂性、衰减性等特点,提出海鸥算法结合变分模态分解(SOA-VMD)的去噪方法,为克服海鸥算法求解过程中易陷入局部最优解问题,利用柯西变异算子产生随机迭代过程,使改进算法即柯西变异海欧算法(CVSOA)跳出早熟收敛。采用以幅值谱熵为适应度函数,优化VMD算法中分解模态个数K和二次惩戒因子α ![]()
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两个参数,将含噪声的MAE信号进行VMD分解重构。经仿真信号和实际检测信号分析表明,改进后的CVSOA-VMD算法全局寻优能力和去噪性能优于传统的SOA-VMD算法,降噪后的MAE信号特征值对于不同应力下均方根、偏斜度特征值的重复性更好,可靠性更高。 相似文献
4.
综述了铁素体与铁素体异种金属焊缝(dissimilar metal welds,DMWs)接头界面组织及其影响。结果表明,在焊后热处理或运行温度下的铁素体钢DMWs接头的不均匀界面组织中,通常会形成脱碳层和增碳层。在铁素体钢DMWs焊接接头界面组织影响因素中,焊缝金属的化学成分有重要影响;焊后热处理规范(温度和时间)、工作温度下运行时间的影响较为突出;焊接工艺参数的影响亦不可忽略。异种钢接头界面处近缝区裂纹的产生,以及接头的蠕变强度随Larson Miller 参数增大而下降等不利影响,均为异种钢界面碳迁移行为所导致。焊缝成分控制法是接头界面组织控制或改善的必要条件,而脱碳层部位转移法能有效防止裂纹发生,亦是接头安全运行的重要工艺措施之一。 相似文献
5.
A. Kathalingam S. Valanarasu Tansir Ahamad Saad M. Alshehri Hyun-Seok Kim 《Ceramics International》2021,47(6):7608-7616
Herein, we report the photosensing property of CdS thin films. CdS thin films were coated onto glass substrates via a spray pyrolysis method using different spray pressures. Prepared films were characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM), and optical and photoluminescence spectroscopy. XRD analysis demonstrated the growth of crystalline CdS films with crystallite sizes varying from 26 to 29 nm depending on the pressure. The SEM and EDAX analyses revealed nearly-stoichiometric CdS films with smooth surfaces and slight variation in grain morphology due to pressure changes. Optical measurements showed a direct bandgap varying from 2.37 eV to 2.42 eV due to pressure changes. A photodetector was also fabricated using the grown CdS films; the fabricated photodetector exhibited good performance depending on the spray pressure. A spray pressure of 1.5 GPa resulted in high photoresponsivity and external quantum efficiency. 相似文献
6.
为了建立适用于书画打印宣纸印刷质量的预测模型,本研究测量了14种书画打印宣纸的粗糙度、白度、不透明度、定量、光泽度和针对宣纸特别设定的帘纹深浅以及帘纹疏密度等表面物理参量,并在相同条件下,使用喷墨打印设备输出并测量印品色度值,利用总变差模型构建去除帘纹色差的测定方法,得到与人眼视觉特征相符的色差。运用GRNN广义回归神经网络结合书画打印宣纸表面物理参量与宣纸去帘纹后的色差值,建立预测模型。结果表明,该模型能够在仅测量书画打印宣纸表面物理参量的情况下,便能较为准确地预测书画打印宣纸印刷质量,为书画打印宣纸印刷前的选纸工作提供指导依据。 相似文献
7.
As a solid state joining process, ultrasonic spot welding has been proven to be a promising technique for joining copper alloys. However, challenges still remain in employing ultrasonic spot welding to join copper alloys. This article comprehensively reviews the current state of ultrasonic spot welding of copper alloys with a number of critical issues including materials flow, plastic deformation, temperature distribution, vibration, relative motion, vertical displacement, interface friction coefficient, online monitoring technique, coupled with the macrostructure and microstructure, the mechanical properties and electrical conductivity. In addition, the future trends in this field are provided. 相似文献
8.
在45钢表面电刷镀得到三价铬镀层,镀液组成和工艺条件为:Cr2(SO4)36H2O 0.4 mol/L,甲酸铵0.5 mol/L,氨基乙酸0.5 mol/L,H3BO30.6 mol/L,NaH2PO2 H2O 0.3 mol/L,pH=1.5,温度50°C,镀笔移动速率15 cm/s。研究了电压对镀铬层显微结构、表面粗糙度、厚度、显微硬度和耐磨性的影响。随电压增大,镀层厚度增大,显微硬度和耐磨性均先提高后降低。电压为14 V时,镀层的表面平整,粗糙度为2.387μm,显微硬度为602 HV,耐磨性最好。 相似文献
9.
Lu Xu Baijun Liu Mingyao Zhang Yang Bai Jinming Zhang Jiayin Song 《Polymer Engineering and Science》2020,60(6):1194-1201
A series of methacrylate-acrylonitrile-butadiene-styrene (MABS) resins was prepared using bulk polymerization. The polarity of the continuous phase and the compatibility of two phases were changed by adjusting the methyl methacrylate (MMA) content, choosing values that were close to styrene-butadiene rubber solubility value. The possibility of controlling the microstructure of the MABS resin by changing the polarity of the components and the compatibility of two phases was assessed. The dynamic mechanical analysis shows that the compatibility of two phases varies with the MMA content. The morphological analysis shows that increasing MMA contents results in a gradual decrease in the sub-inclusion structure with a network skeleton of rubber particles, and that all the particles become solid rubber when the MMA content reaches 75%. The sub-inclusion structure reappears but does not have a network skeleton when the MMA content is 90%. The impact strength and morphological analysis indicate that the solid rubber particles and the sub-inclusion structure with a network skeleton provide excellent toughness, while the sub-inclusion structure without a network skeleton does not. In contrast, the transmittance of the ABS resin first increased and then decreased with increasing MMA content. 相似文献
10.
Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum) 下载免费PDF全文
Zhaojun Ban Wenwen Wei Xiangzheng Yang Jianhua Feng Junfeng Guan Li Li 《International Journal of Food Science & Technology》2015,50(4):1019-1025
The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits. 相似文献