Maximum efficiency point tracking for an ocean thermal energy harvesting system

Limited energy is the most critical factor that restricts the persistent presence of underwater vehicles in the oceans; thus, harvesting the ocean's thermal energy that is stored in the water column between the sea surface and deep water is a particularly promising solution for the current power shortage. This paper has designed a new ocean thermal energy conversion system which using phase change material as energy storage medium, and proposed a novel maximum efficiency point tracking (MEPT) method for energy conversion. This new method, which is integrated with a radial basis function neural network (RBFNN), particle swarm optimization (PSO) and the proportion integration differentiation (PID) control method, could effectively improve the efficiency of energy conversion. Compared with the power generation system that does not use the MEPT method, experimental results show that the proposed method can improve the efficiency of the power generation from less than 19.05% to more than 34.3% and has higher stability (using this method: the efficiency changes from 34.3%-34.7%; without using this method: the efficiency changes from 13.56% -19.05%) when the load changes. This novel method can be used in many conditions, especially when the mathematical model of the generation system is unknown or researchers want to use fewer sensors for maximum efficiency point tracking.     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

胆总管结石介入治疗疗效分析

【摘要】 目的 探讨多种介入技术联合治疗胆总管结石的技巧性处理和临床疗效。方法 回顾性分析36例胆总管结石行经皮经肝穿刺肝内胆管多种介入技术联合治疗患者的临床资料。所有患者术前均依据CT或MRI影像检查,选取最佳穿刺路径行胆管造影,再次明确结石位置、数目及大小。依据结石的大小从而选取相应大小的碎石网篮及球囊碎石,球囊扩张十二指肠乳头,用球囊推石入肠,结石取净后常规放置胆道内外引流管2周。结果 35例手术成功,成功率97.2%,32例1次成功取石,3例行2次手术成功取石。术中无严重并发症发生;术后早期并发症:2例高淀粉酶血症,2例胆汁性腹膜炎,3例少量血性胆汁,无胆道穿孔发生。结论 技巧性应用多种介入技术治疗胆总管结石手术成功率高,风险低,并发症少,是一种有效的治疗方法。

     

Solvothermal synthesis of Mn3O4 as an anode material for lithium ion batteries

Journal of Electroceramics - The nanoparticles of Mn3O4 has been self-assembly synthesized by the mixed solvothermal method. The PEO-PPO-PEO(P123) and hexamethylenetetramine (HMTA) were used as...     

Adhesion to pharyngeal epithelium and modulation of immune response: Lactobacillus salivarius AR809, a potential probiotic strain isolated from the human oral cavity

Microbiome modulators such as probiotics are known to modulate oral diseases. Very few probiotics are commercially available for use in the oral cavity. In this context, we selected human-origin Lactobacillus salivarius AR809 as a promising oropharyngeal probiotic and characterized its functional and immunomodulatory properties. Results demonstrated that AR809 could efficiently adhere to pharyngeal epithelial FaDu cells, antagonize Staphylococcus aureus, adapt to the oral environment, and modulate host innate immunity by inducing potentially protective effects. Particularly, AR809 diminished proinflammatory activity by enhancing the production of IL10 and inhibiting the expression of tumor necrosis factor-α, IL1B, inducible nitric oxide synthase, and RELA. Finally, we observed that AR809 grew efficiently when cultured in milk, suggesting that the preparation of a fermented milk product containing AR809 could be a practical way to administer this probiotic to humans. In conclusion, AR809 has high potential to adhere to the pharyngeal mucosa and could be applied in novel milk-based probiotic fermented food products.     

The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish

To accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochemical, microbiological and flavour characteristics, as well as biogenic amines (BAs) accumulation of low-salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature. BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favoured the formation of desired volatile flavour compounds. Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low-salt fermented fish.     

Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

Sturgeon (Acipenser sinensis) meat has not been fully utilised due to quality defects which were raised by Chinese sturgeon processing industry. This study was aimed to develop a high-quality sturgeon meat product and the effect of fermentation on qualities was studied. Results showed that fermentation with Saccharomyces cerevisiae could enhance ‘mushroom’, ‘fruity’ and ‘chocolate’ flavour by 1-octen-3-ol, ethyl acetate and 3-methyl-butanal; and enrich flavour through mild lipid oxidation and hydrolysis. In addition, fermentation could give an attractive colour with higher a*, b* and L* value. Texture properties were also improved with higher hardness, springiness, gumminess and chewiness. Higher free amino acids, TCA-soluble peptides and taste score in fermented sturgeon meat indicated better flavour and taste. The organoleptic evaluation suggested an overall satisfactory of wine-aroma sturgeon meat by fermentation with S. cerevisiae.