Reliability consideration on a compound redundant system with repair

This paper considers a standby-redundant system consisting of 2 systems, in which one is main and the other is its standby-redundant system. These systems also consist of 2 subsystems connected in series.A feature of this system is that the system has 2 switching devices connecting subsystems, in addition to one connecting main and standby systems, in order to utilize surviving subsystem. In this consideration it is assumed that all the units are repairable.We shall obtain the system reliability, the mean time to system failure, the steady state availability, and examine numerically the effects of this model to the usual one without particular switching devices.     

Carbonization properties of carbonaceous substances oxidized by air blowing—I: Carbonization behaviors and chemical structure of residual oils oxidized by air blowing

The carbonization process of oxidized oils was investigated by the successive observation of the cokes at several intermediate stages with particular attention to the cocarbonization compatibility of the components, in order to understand how the medium mosaic texture was developed from the oxidized oils. When the oxidized oil was carbonized, very small anisotropic spheres appeared in the matrix, but, being fixed into the mosaic texture, they formed clusters with limited growth of their diameters. The n-hexane insoluble (nHI) and the n-hexane soluble (nHS) components in the, oxidized oil produced isotropic and flow textures in the cokes, respectively. These components did not allow the smooth growth of the anisotropic spheres because of their poor compatibility. Cocarbonization with some proper additives was found effective both in developing a flow texture from the nHI of the oxidized oil and producing a high coke yield. Chemical analyses of the components were performed in order to explain the compatibility.     

Immobilization of mortierella vinacea cells by radiation polymerization

Immobilization of Mortierella vinacea cells, which contain active α-galactosidase, by radiation polymerization at low temperatures was studied. The durability of the enzymatic activity of the immobilized cells was examined by repeating the batch enzyme reaction. The enzymatic activities of the immobilized cells obtained with hydrophilic monomers was affected by the concentrations of the cells and monomer in which optimum conditions were observed. The enzymatic activity of the immobilized cells obtained with hydrophilic monomer was compared to that of hydrophobic monomers. Michaelis constants of the immobilized cells varied with monomer concentration. The effect of addition of porous solid substances on the immobilization of the cells was studied.     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage

The combination effect of moderate heat and low hydrostatic pressure (MHP) on the reduction of Bacillus subtilis, Bacillus coagulans and Geobacillus stearothermophilus spores in food materials (potage and ketchup) was investigated. These bacterial spores were suspended in potage (pH 7), acidified potage (pH 4), neutralized ketchup (pH 7) and ketchup (pH 4). The suspensions were treated with and without pressure (100 MPa) and temperatures of 65-85 degrees C for 3 to 12 h. The bacterial spores were inactivated by 4-8 log cycles during MHP treatment in potage, acidified potage and ketchup, whereas the spores were highly resistant to long time heat treatment in potage and neutralized ketchup. The degrees of spore destruction were mostly dependent on pH and medium composition during MHP treatment. The inactivation effect in MHP treatment was higher at the pH 7 than at pH 4 both in ketchup and potage. The bacterial spores showed higher inactivation in potage than ketchup during MHP treatment.     

Levels of phthalates and adipates in processed foods and migration of di-isononyl adipate from polyvinyl chloride film into foods

The levels of dibutyl phthalate (DBP), butylbenzyl phthalate (BBP), di-(2-ethylhexyl) phthalate (DEPHP), di-isononyl phthalate (DINP), di-(2-ethylhexyl) adipate (DEHA) and di-isononyl adipate (DINA) were determined in 50 processed foods (ham and sausage, fried dumpling and shao-mai, fish paste products, croquette and fried fish, bread, noodle, pickles, etc.). DBP, BBP, DEHP, DINP, DEHA, and DINA were contained at nd approximately 47.7, nd approximately 16.6, nd approximately 749, nd approximately 358, nd approximately 57.2 and nd approximately 20,200 ppb, respectively. High-level contamination of DINA was found in fish paste products, croquette and shao-mai, presumably because of migration from plasticized wrapping film using for food packaging. We studied the relationship between DINA migration from wrapped PVC film into fried croquette and its standing time after frying. When the croquette was wrapped immediately after frying, the migration from wrapping film into the croquette was highest (36,400 ng/g). On wrapping after standing for 5 min and 30 min, the migration level was reduced to 1/3.5 and 1/14 of the highest level, respectively.     

超临界流体技术在苎麻织物中的应用研究

对影响超临界CO2流体处理苎麻纤维的因素，如温度、压力、时间以及助溶剂进行正交试验，对处理后的苎麻纤维的含杂情况、微结构、机械物理性能和热稳定性等性质作了测试分析。结果表明，超临界CO2流体处理苎麻织物的最佳工艺条件为：工作温度120℃、压力25MPa、时间40min、助溶剂0．1％。该处理可改善苎麻纤维的性能，提高其膨胀性，有利于后续加工，并为其进一步改性打下基础。     

Aspects of gasification and structure in cokes from coals

Cokes were prepared from nine coals of different rank and characterized by surface area measurement, reactivity to carbon dioxide at 1473K and Raman-laser spectroscopy. Rates of gasification of cokes on a unit surlface area basis (K¹ = g m^?2 min^?1) decreased with increasing rank of parent coal based on maximum oil reflectances. However rates of gasification could not be related to coke structure as measured by Raman-laser spectroscopy.     

Purification and characterization of rice alpha-glucosidase, a key enzyme for alcohol fermentation of rice polish

Alpha-glucosidase, a key enzyme for nuka-sake brewing, was purified from Oryza sativa cv. Yamadanishiki, which is widely used for sake brewing. The molecular weight of the purified enzyme was 95 kDa. The optimum pH and temperature were 4.5 and 55 degrees C, respectively. The substrate specificity differed from that of Oryza sativa cv. Shinsetsu, which is a variety of rice consumed as a cereal. The extraction of alpha-glucosidase from the rice was stimulated by lactic acid, which suggests that lactic acid plays an important role not only in preventing bacterial contamination, but also in stimulating the parallel fermentation that occurs in nuka-sake brewing.     

大孔树脂D380固定化橄榄绿链霉菌E-86来源木聚糖酶的研究

选择有代表性的 1 4种吸附和离子交换树脂进行了橄榄绿链霉菌E 86来源的木聚糖酶固定化试验 ,筛选出固定化效果较好的 72 4和D3 80两种树脂 ;对含伯氨基的离子交换树脂D3 80采用戊二醛进行交联固定化 ,研究了其固定化条件。结果表明 ,戊二醛浓度为1 % ,处理 3 0min ,加酶量为 0 8～ 1mL ,酶液pH 5 8,2 5℃ ,5～ 1 0h固定化处理效果最好 ,获得的固定化酶活力可达 64U/ g(载体 )。