Experimental study on drying characteristics of wheat by low-field nuclear magnetic resonance

The characteristics of transverse relaxation time (T₂) of water in wheat were studied by measuring the relaxation time of low-field nuclear magnetic resonance. Analysis of the exponential distribution of T₂ revealed that wheat contains five water components. The T₂ relaxation time and distribution significantly changed during drying. The dynamic characteristics of five water components during wheat drying were determined using the signal quantity of their characteristic peaks, which showed different features. Weakly chemically bound water (T₂₂) and water ascribed to cell wall (T₂₃) were the main source of water loss. Moreover, most T₂₃ and extracellular water (T₂₄) were removed during drying. Water migration between strongly chemically bound water (T₂₁) and the other water components was bidirectional. This process was not only affected by temperature but also by wheat moisture content and proportion of the five water components. The start time of water migration advanced and growth rate of T₂₁ at the end of drying to that before drying increased at 60, 70, and 80°C. Drying at varied temperatures should be applied according to the characteristics of five water components during the drying process. In addition, high initial temperature was found to be necessary to achieve high drying rate of T₂₃, T₂₄, and free water (T₂₅). The use of drying temperature of 80°C at the early stage and then changing to 70°C reduced the heat consumption by 4.81% and increased the drying time by 9.61%.     

Effects of temperature,pH and light on the stability of aloin A and characterisation of its major degradation products

This study explored the stability and degradation products of aloin A under varying pH, temperature and light conditions usually encountered in processing. The stability of aloin A was significantly affected by temperature and pH. The content of aloin A decreased by more than 90% within 12 h at 50 °C and within 6 h at 70 °C, respectively. A significant decrease in stability was also observed at higher pHs. At pH 8.0, less than 2% of aloin A remained within 12 h. However, aloin A exhibited good stability at acidic pH levels with 94% remaining at pH 2.0 for 14 days. Light exerted no influence on the stability during the experimental period (14 days). Aloe‐emodin, elgonica‐dimers A and B were characterised as major degradation products of aloin A at pH 5.0 or below, and elgonica‐dimers were mainly formed at 4 °C as well. 10‐hydroxyaloins A and B were found under any condition except at pH 2.0 and 3.0, and they were mainly formed under high temperature, neutral‐basic and any light conditions.     

饰面清水混凝土施工工艺及质量管控的研究与应用

以上海市杨浦区某公共建筑为背景工程,结合实际工况和关键工序,从内外模板的制作、运输、连接及安装,混凝土浇筑,成品保护等方面,介绍分析了饰面清水混凝土的施工工艺流程、施工过程中的质量管控措施及相关注意事项,可为相关工程施工提供借鉴经验.     

Feature selection and hyper parameters optimization for short-term wind power forecast

Applied Intelligence - Accurate wind power forecasting plays an increasingly significant role in power grid normal operation with large-scale wind energy. The precise and stable forecasting of wind...     

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.     

Constitutive model and failure criterion for orthotropic ceramic matrix composites under macroscopic plane stress

To predict the nonlinear stress-strain behavior and the rupture strength of orthotropic ceramic matrix composites (CMCs) under macroscopic plane stress, a concise damage-based mechanical theory including a new constitutive model and two kinds of failure criteria was developed in the framework of continuum damage mechanics (CDM). The damage constitutive model was established using strain partitioning and damage decoupling methods. Meanwhile, the failure criteria were formulated in terms of damage energy release rate (DERR) in order to correlate the failure property of CMCs with damage driving forces, and the maximum DERR criterion and the interactive DERR criterion were suggested simultaneously. For the sake of model evaluation, the theory was applied to a typical CMC with damageable and nonlinear behavior, that is, 2D-C/SiC. The damage evolution law, strain response and rupture strength under incremental cyclic tension along both on-axis and off-axis directions were completely investigated. Comparison between theoretical predictions and experimental data illustrates that the newly developed mechanical theory is potential to give reasonable and accurate results of both stress-strain response and failure property for orthotropic CMCs.     

Effect of laver powder on textual,rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G′) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.     

ZerNet: Convolutional Neural Networks on Arbitrary Surfaces Via Zernike Local Tangent Space Estimation

In this paper, we propose a novel formulation extending convolutional neural networks (CNN) to arbitrary two-dimensional manifolds using orthogonal basis functions called Zernike polynomials. In many areas, geometric features play a key role in understanding scientific trends and phenomena, where accurate numerical quantification of geometric features is critical. Recently, CNNs have demonstrated a substantial improvement in extracting and codifying geometric features. However, the progress is mostly centred around computer vision and its applications where an inherent grid-like data representation is naturally present. In contrast, many geometry processing problems deal with curved surfaces and the application of CNNs is not trivial due to the lack of canonical grid-like representation, the absence of globally consistent orientation and the incompatible local discretizations. In this paper, we show that the Zernike polynomials allow rigourous yet practical mathematical generalization of CNNs to arbitrary surfaces. We prove that the convolution of two functions can be represented as a simple dot product between Zernike coefficients and the rotation of a convolution kernel is essentially a set of 2 × 2 rotation matrices applied to the coefficients. The key contribution of this work is in such a computationally efficient but rigorous generalization of the major CNN building blocks.     

Analytical attractive functions and their derivatives in bulk and nanoconfined pores

In this paper, two new analytical attractive (alpha) functions and their derivatives in bulk and nanoconfined pores are developed based on the virial equation of state (EOS) and statistical thermodynamics and are evaluated at different conditions for the first time. A cubic EOS is modified to nanometer scale and applied to predict the thermodynamic and phase properties in bulk and nanoconfined pores coupled with the new analytical alpha functions. The nanoscale-extended EOS coupled with the analytical alpha functions are validated to be accurate by means of the experimental data for the thermodynamic and phase calculations. The alpha functions and dimensionless attractive term A for the O₂, Ar, CO₂, N₂, and C₁-C₁₀ are always positive and monotonically decrease with the temperature increases at T ≤ 2000 K in the bulk phase, whereas the second virial coefficients (B₂) are always negative and increase with the temperature increases. Moreover, the alpha functions, A, and B₂ for all of components remain constant with the decreasing pore radius until r_p = 50 nm, the former two of which decrease while the latter one increases by further reducing the pore radius. It should be noted that the intermolecular attractive force (ie, A) is a function of the pressure, which is gradually increased at P ≤ 10 MPa though drastically increases afterwards. Also, the enhanced confinement effects lead the same-component intermolecular attractive forces to be smaller. The analytical formulations in the SRK type slightly outperform in the gaseous or light component cases, while those in the PR type are better for the heavy component cases in terms of the thermodynamic property calculations, both of which are compatible with the modified EOS and analytical alpha functions.