坚持节水优先 建设幸福河湖——写在2020年世界水日和中国水周之际

3月22日是第二十八届“世界水日”,第三十三届“中国水周”的宣传活动也同时拉开帷幕。联合国确定今年“世界水日”的宣传主题是“水与气候变化”,我国纪念“世界水日”和开展“中国水周”活动的宣传主题是“坚持节水优先,建设幸福河湖”。党的十八大以来,以习近平同志为核心的党中央高度重视水利工作。习近平总书记多次就治水发表重要讲话、作出重要指示,明确提出“节水优先、空间均衡、系统治理、两手发力”的治水思路,对长江经济带共抓大保护、不搞大开发,黄河流域共同抓好大保护、协同推进大治理等作出重要部署,发出了建设造福人民的幸福河的伟大号召,为推进新时代治水提供了科学指南和根本遵循。     

Ultrasonic Technique for Assessment of the Rim Tightness of Hydro Generator Rotor

At the hydroelectric unit No. 11 of the Nizhnekamsk hydroelectric power plant, the filling wedges of a rotor were investigated by ultrasound in the free st     

Potential of pulsed electric field to control Aspergillus parasiticus,aflatoxin and mutagenicity levels: Sesame seed quality

Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot-scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters, Aspergillus parasiticus inactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change color L*, a*, b* and hue values. A 60% reduction of A. parasiticus counts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 μg/plate and by 6.80 J with 10 μg/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation of A. parasiticus and decomposition of aflatoxins with reduced mutagenicity.     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Extractive Separation of Oxalic and Nitric Acids Using Tributyl Phosphate

Theoretical Foundations of Chemical Engineering - The extraction of nitric and oxalic acids by neutral compounds TBP, DBBP, and TBPO have been studied. The optimal conditions of their separation...     

Heuristic Solution to the Diffraction Problem on a Superconducting Half-Plane

Journal of Communications Technology and Electronics - Abstract—The article presents a rigorous numerical solution, using the Wiener–Hopf method, to the problem of plane wave...     

The design of multiple feedback topology Chebyshev low-pass active filter with average differential evolution algorithm

Neural Computing and Applications - This study presents the design of a tenth-order multiple feedback Chebyshev low-pass filter (MF-C-LPF). Component selection and gain calculation of filters are...     

Hybrid and optical packet switching supporting different service classes in data center network

Photonic Network Communications - Optical packet switching is a prominent technology proposing not only a reduction in the energy consumption by the elimination of numerous...