The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese

Ninety‐five isolated strains of Lactic acid bacteria (LAB) were identified from Lighvan cheese. The LAB evolution showed the dominance of lactococci and lactobacilli in the first stage and substitution of these genera by enterococci at the end of ripening. The most predominant strains were Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and E. faecalis (14.28%), respectively. Eleven and 51 different carbohydrate fermentation profiles were observed according to API 20 STREP and API 50 CH, respectively. API 20 STREP dendogram showed identical fermentation profiles of some E. faecalis and E. faecium strains, indicating that these strains might be well adapted to the whole cheese manufacture.     

Sunflower Protein Concentrates and Isolates' Low in Polyphenols and Phytate

Protein concentrates and isolates from sunflower (Helianthus annuus L.), essentially free of polyphenols and/or low in phytate, were prepared from dehulled seeds by a sequential extraction procedure using organic solvents, such as hexane for defatting and acidic butanol for removing polyphenols. Phytate was removed by aqueous extraction and separation at acidic and/or alkaline conditions, depending on the relative solubility of the protein and phytate. Reduced-phytate concentrates and isolates developed off-colors unless the polyphenol concentration was less than 0.05%. The protein solubility profile of the reduced-phytate products was much better than that of the defatted meal, especially below the isoelectric point.     

基于系统设计的产品机能结构要素探究

以现代系统科学原理为启示,结合工业设计方法,经过分析一般产品设计开发流程中经常出现的概念设计与后期结构设计的衔接问题,论述了产品机能结构要素在产品系统设计中的重要作用,提出了系统设计中产品系统整体目的性概念,以及产品机能结构要素与产品系统整体目的性之间的辩证关系,对产品系统设计中机能结构要素的选择与评价提出了可行性建议。     

Identification of a class of time-variable linear systems via its output covariance function

The main concern of this paper is to determine the state-space representation of a class of linear time-variable, periodic system, such that when excited by stationary white noise it results in a random process with prescribed covariance function. It is shown that by using a proper transformation on the state covariance matrix of the system it is possible to find a new matrix which has periodicity properties and satisfies a periodic matrix Riceati differential equation; therefore, the time interval of interest, on which the matrix Riceati equation must be solved using previous approaches, will collapse into one period.     

A fully integrated high IP1dB CMOS SPDT switch using stacked transistors for 2.4 GHz TDD transceiver applications

A transmit/receive (T/R) switch is an essential module of every modern time division duplex (TDD) transceiver circuit. A T/R switch with high power handling capacity in CMOS process is difficult to design due to capacitive coupling of radio frequency signals to the substrate. This paper proposes a single-pole-double-throw (SPDT) T/R switch designed in a standard Silterra 130 nm CMOS process for high-power applications like RFID readers. The results reveal that, in 2.4 GHz ISM band, the proposed switch exhibits a very high input P1dB of 39 dBm with insertion loss of only 0.34 dB and isolation of 40 dB in transmit mode but 1.08 dB insertion loss and 30 dB isolation in receive mode. Stacked thick-oxide triple-well transistors, resistive body floating and negative control voltages are used to achieve such lucrative performance. Moreover, the chip size of the designed switch is only 0.034 mm² as bulky inductors and capacitors are avoided. The Monte-Carlo and corner analyses confirm that the performance of the switch is also quite stable and reliable.     

Superelastic properties of nanocrystalline NiTi shape memory alloy produced by thermomechanical processing

Effects of thermomechanical treatment of cold rolling followed by annealing on microstructure and superelastic behavior of the Ni₅₀Ti₅₀ shape memory alloy were studied. Several specimens were produced by copper boat vacuum induction melting. The homogenized specimens were hot rolled and annealed at 900 °C. Thereafter, annealed specimens were subjected to cold rolling with different thickness reductions up to 70%. Transmission electron microscopy revealed that the severe cold rolling led to the formation of a mixed microstructure consisting of nanocrystalline and amorphous phases in Ni₅₀Ti₅₀ alloy. After annealing at 400 °C for 1 h, the amorphous phase formed in the cold-rolled specimens was crystallized and a nanocrystalline structure formed. Results showed that with increasing thickness reduction during cold rolling, the recoverable strain of Ni₅₀Ti₅₀ alloy was increased during superelastic experiments such that the 70% cold rolled–annealed specimen exhibited about 12% of recoverable strain. Moreover, with increasing thickness reduction, the critical stress for stress-induced martensitic transformation was increased. It is noteworthy that in the 70% cold rolled–annealed specimen, the damping capacity was measured to be 28 J/cm³ that is significantly higher than that of commercial NiTi alloys.     

形变热处理制备的纳米晶NiTi形状记忆合金的超弹性行为（英文）

研究冷轧和后续退火形变热处理对Ni_(50)Ti_(50)形状记忆合金超弹性行为的影响。采用铜坩埚真空感应熔炼法制备样品。将成分均匀的样品进行热轧后在900°C退火,然后再进行冷轧,冷轧后样品的厚度有不同程度的减少,最大可达70%。透射电镜检测结果显示严重的冷轧导致Ni_(50)Ti_(50)合金中形成了纳米晶和非晶的复合显微组织。400°C下退火1 h后,冷轧样品中的非晶发生晶化形成纳米晶组织。随着冷轧变形量的增加,在超弹性实验中Ni_(50)Ti_(50)合金的弹性应变增加,变形量为70%的冷轧-退火样品其弹性应变为12%。此外,随着变形量的增加,应力诱导马氏体相变的临界应力提高。值得注意的是,70%变形量的冷轧-退火样品的阻尼容量值为28 J/cm3,明显高于商业NiTi合金。     

Influence of some polyvalent organic acids and salts on the colloidal stability of milk

Fifteen polyvalent organic salts and acids increased, some very markedly, the heat stability of milk progressively with increasing concentration; acetate and mesaconic acid had no effect, and maleate caused destabilization. Citrate, oxalate and EDTA markedly reduced the [Ca⁺] in the milk and increased its ethanol stability by shifting the ethanol/pH profile to lower pH values. These additives ≥ 20 mmol/l prevented the coagulation of milk by rennet, but the other additives caused only slight increases in RCT .
Citrate, EDTA and oxalate disrupted casein micelles and would therefore not be suitable additives: however, the other acids and salts did not alter the appearance of the milk and might be recommended as suitable additives to improve the heat stability. In terms of the response to the level of Ca²⁺ and colloidal calcium phosphate in milk, there appeared to be a correlation between ethanol stability and rennet coagulation time.     

Research note Variation of band gap with temperature in cadmium phosphate glass

The spectral response of photoconductivity of 50 mol.% CdO-50 mol. % P₂O₅ glass has been measured under different applied fields in the photon energy range l·5–6·2eV at temperatures ranging from 192 K to 310 K. A numerical technique has been employed to analyse the data. The band gap obtained has been found to be independent of the applied field and the field average of the band gap shows a slow decrease with the increase in temperature.