Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a^* and b^* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T_2b, T₂₁, and T₂₂ significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.     

Structure-sensitive semantic matching for aggregate question answering over knowledge base

Aggregate question answering essentially returns answers for given questions by obtaining query graphs with unique dependencies between values and corresponding objects. Word order dependency, as the key to uniquely identify dependency of the query graph, reflects the dependencies between the words in the question. However, due to the semantic gap caused by the expression difference between questions encoded with word vectors and query graphs represented with logical formal elements, it is not trivial to match the correct query graph for the question. Most existing approaches design more expressive query graphs for complex questions and rank them just by directly calculating their similarities, ignoring the semantic gap between them. In this paper, we propose a novel Structure-sensitive Semantic Matching(SSM) approach that learns aligned representations of dependencies in questions and query graphs to eliminate their gap. First, we propose a cross-structure matching module to bridge the gap between two modalities(i.e., textual question and query graph). Then, we propose an entropy-based gated AQG filter to remove the structural noise caused by the uncertainty of dependencies. Finally, we present a two-channel query graph representation that fuses the semantics of abstract structure and grounding content of the query graph explicitly. Experimental results show that SSM could learn aligned representations of questions and query graphs to eliminate the gaps between their dependencies, and improves up to 12% (F1 score) on aggregation questions of two benchmark datasets.     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

2种侧围加强内框总成检具结构对比分析

概述了侧围加强内框总成与周边零件的匹配关系,从检具操作的人机工程出发,描述了侧围加强内框总成检具的2种定位方式和结构设计,对比了2种定位方式对于检测结果的影响,总结了其优点和弊端,结果表明侧围加强内框总成检具采用车内方向朝下的定位方式效果更好。     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Categorical observers for metamerism

A method is proposed to generate categorical colour observer functions (individual colour matching functions) for any field size based on the CIE 2006 system of physiological observer functions. The method combines proposed categorical observer techniques of Sarkar et al with a physiologically-based individual observer model of Asano et al and a clustering technique to produce the optimal set of categorical observers. The number of required categorical observers varies depending on an application with as many as 50 required to predict individual observers' matches when a laser projector is viewed. However, 10 categorical observers are sufficient to represent colour-normal populations for personalized colour imaging. The proposed and recommended categorical observers represent a robust and inclusive technique to examine and quantify observer metamerism in any application of colorimetry.     

Fundamental Evaluation of Power Supply and Rectifiers for Wireless Power Transfer Using Magnetic Resonant Coupling

This paper provides a fundamental analysis of a power supply and rectifiers for wireless power transfer using magnetic resonant coupling (MRC). MRC enables efficient wireless power transfer over middle‐range transfer distances. MRC for wireless power transfer should operate at a high frequency in the industry science medical band, such as 13.56 MHz, because the size of the transfer device decreases at higher transfer frequencies. Therefore, the output frequency of the power supply on the transmitting side should be 13.56 MHz. In addition, the rectifier on the receiving side is operated at a high frequency. This paper focuses on the reflected power in the power supply and rectifiers. Thus, the parametric design method is clarified for the power supply, including a low‐pass filter to match the output, the impedance of the power supply with the characteristic impedance of the transmission line. In addition, the effects on the rectifiers of silicon carbide and gallium nitride diodes are confirmed by performing an experiment and a loss analysis.     

Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

罩式退火温度对高强IF钢组织及性能的影响

为研究不同退火温度下高强IF钢的组织性能及织构的变化规律,采用温箱式电阻炉加热模拟罩式退火工艺,研究了不同退火温度下高强IF钢210P1冷轧板力学性能;对不同退火温度钢板的r90进行了统计并对其进行显微组织观察;采用X射线衍射仪及热场发射扫描电镜对不同退火温度的罩式退火成品板进行了织构分析。结果表明,在高强IF钢210P1冷轧板的罩式退火过程中,提高退火温度将使晶粒明显长大。随着退火温度的升高,屈服强度及抗拉强度下降,伸长率升高,n值略有上升,板材横向r值增加较明显,有利织构{111}取向密度增加,不利织构{100}取向密度降低。