基于LGF的海杂波中微弱目标检测方法

该文主要研究了海杂波的模糊分形特性以及模糊分形理论在海杂波微弱目标检测中的应用。模糊分形理论是在融合了模糊理论与分形理论的基础上提出来的,其两个重要概念是局部模糊分形维数与局部分形度。海杂波序列的分形程度可以构造为一种模糊属性,即模糊集,其具有良好的模糊理论中定义的 “度”的概念,且对海杂波与目标具有良好的区分能力。局部模糊分形维数与局部分形度是针对短时海杂波序列进行处理的,对长时间海杂波序列进行处理可以滑动处理单元实现。经X波段实测海杂波数据验证,该文所提方法具有良好的微弱目标检测能力。      

一种水下主动探测系统的模拟预处理机设计

模拟预处理机是水下主动探测系统的关键部件。针对水下主动探测系统的应用,设计了一种模拟预处理机．该电路采用分级放大结构,并使用两级滤波器对信号进行滤波处理,在达到对信号放大倍数要求的同时避免了放大器自激．采用噪声性能好的AD867X系列芯片有效抑制了电路噪声对信号的影响。分析了该模拟预处理机的工作原理,给出了电路结构图,选择了芯片,调试检测结果表明,电路工作正常,性能指标达到要求。     

Preparation and evaluation of 30# hard grade asphalt

The preparation and evaluation of 30# hard grade asphalt by blending softening point hard deoil asphalt with several soft components were investigated. The results showed that the properties and proportions of blending soft components had a great influence on the properties of 30# asphalt. Chunfeng 70# asphalt and Maoming deoil asphalt were more suitable as blending soft components and their blended asphalt met the technical requirements of GB/T 15180-2010 when the proportion of hard deoil asphalt were 6–12% and 8–16%, respectively. PG grade results indicated that dynamic modulus of 30# asphalts at high temperature increased significantly, and antirutting ability was also improved notably, while the bending resistant ability at low temperature was slightly inferior to the high-grade asphalt. The results of mix performance tests showed that 30# hard grade asphalt had excellent anti–high-temperature deformation ability and preferable water stability compared with high-grade asphalts.     

Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods

Ready-to-eat (RTE) foods are not further treated before consumption in such a way that may significantly reduce the microbial load, therefore the risk of foodborne disease must be considered. In this regard, the use of natural antimicrobial compounds is an interesting method to be considered. On this topic, the antibacterial activity of cranberry juice concentrate (CJC) have been evaluated in vitro and in situ against 3 foodborne pathogenic bacteria. Results showed a high antimicrobial effect with a noticeable inhibition capacity against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium. Acid sensitivity studies of bacteria indicated that at the same pH level (pH = 2.4) in presence of organic acid solution (citric and quinic acids), cranberry juice concentrate showed greater antibacterial effects than the acids due to their phenolic compounds. In situ studies showed 2.5, 1.8 and 5 log reduction of E. coli, L. monocytogenes and S. typhimurium, respectively in presence of cranberry juice concentrate, on pre-cut red peppers after 7 days of storage at 4 °C. A total inhibition of L. monocytogenes on fresh cranberry fruits in primary day of storage, was observed. Cranberries treated with CJC also showed a 3 log reduction of S. typhimurium after 4 days of storage at 4 °C. The results suggest that CJC can be an effective preservation, source of natural antibacterial, to protect the RTE foods from foodborne pathogens contamination without effecting on sensorial properties of treated samples and allow to maintain the freshness, sensory and the nutritional quality of RTE foods.     

Performance review of a novel combined thermoelectric power generation and water desalination system

A novel combined thermoelectric power generation and water desalination system is described with a system schematic. The proposed system utilises low grade thermal energy to heat thermoelectric generators for power generation and water desalination. A theoretical analysis presents the governing equations to estimate the systems performance characteristics combined with experimental validation. Experimental set-up consists of an electric heat source, thermoelectric modules, heat pipes, a heat sink and an evaporator vessel. Four heat pipes are embedded in a heat spreader block to passively cool the bottom side of the thermoelectric cells. The condenser of these four heat pipes is immersed in a pool of saline water stored in an evaporation vessel which is maintained at sub-atmospheric pressure. The liquid to vapour phase change cooling method achieve low saturation temperature and offers a high heat transfer coefficient for the cooling of the thermoelectric generators. At the same time this method utilises the low temperature heat extracted from the cold side of the thermoelectric generator for water desalination. It was observed that at low saturation temperatures greater heat flux could be supplied to the thermoelectric generators with less heat losses to the atmosphere.     

某混合粗精矿铜铅分离选矿试验研究

混合粗精矿Cu品位8.51%、Pb品位15.23%;样品中黄铜矿、方铅矿包裹体较多,粒度较细,针对该样品性质,主要从浮选、重选角度进行铜铅分离试验研究,最终推荐粗精矿精选—铜铅分离(抑铅浮铜)—重选提高铅品位联合工艺流程;抑铅浮铜工艺采用自行设计的无氰、低铬、无污染组合抑制剂RBT-2,使铜、铅达到有效分离;最终可获得Cu品位21.50%、含Pb 4.57%、Cu回收率69.92%的铜精矿;Pb品位46.89%、含Cu 0.82%、Pb回收率55.39%的铅精矿。此流程中重选提高铅精矿品位工艺,使铅矿物得以富集,分离效果明显,获得了Pb品位大于40%的铅精矿。     

从锌冶炼净化渣中回收高品位铜精矿

锌冶炼净化渣先进行高温浸出,使锌、钴、镉等有价金属进入浸出液,而铜留在渣中,所得铜渣再经高酸浸出及水洗后得到铜精矿。结果表明,最佳高温浸出条件为:液固比(6⁷)∶1,始酸浓度100g/L、终点pH=3.0、807)∶1,始酸浓度100g/L、终点pH=3.0、80⁸5℃浸出8h;高酸洗涤最佳条件为:液固比(485℃浸出8h;高酸洗涤最佳条件为:液固比(4⁶)∶1,终点酸度50g/L,706)∶1,终点酸度50g/L,70⁸0℃浸出6080℃浸出60⁹0min。铜精矿含铜65%以上、含锌小于2%。     

Functional properties of meal products of the nigerian ‘red skin’ groundnut (arachis hypogaea L.)

Three products were prepared from the Nigerian red skin groundnuts; undefatted flour (UGF), hexane-extracted defatted flour (DGF), and a protein concentrate made by isoelectric centrifuging (GPC). Their functional properties were examined and compared with those of egg white powder and yolk to characterise their potential use in food preparations. The GPC performed better in functional properties than DGF and UGF. Emulsification capacity was higher than that of UGF and DGF but comparable to that of egg yolk. A 5% dispersion whipped better than egg white powder and produced more stable foams over a 3-h period. Both water and fat absorption capacities were better and a 10% aqueous dispersion of the GPC was more viscous than similar dispersions of DGF and UGF respectively. Least gelation concentrations were 5, 3 and 4% for GPC, DGF and UGF. The high emulsification capacity, water and fat absorption capacities suggest that the GPC could be used in processed meat products, confections and beverages while the good whipping properties point to its potential use in products like meringue, bread and hot cakes.     

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42 days of storage, retaining significantly (P<0.05) greater a* (redness) than either of the VJP treatments. Residual nitrite concentration was greater (P<0.05) in the control hams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other.     

红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用

该研究通过建立衰老小鼠模型和II型糖尿病小鼠模型,对比不同剂量的红参浓缩液对小鼠体内抗氧化、免疫及降血糖活性影响。实验发现：与模型组相比,红参浓缩液给药组显著降低丙二醛含量（MDA）、空腹血糖（FBG）和口服葡萄糖耐量（OGTT）血糖曲线下面积（AUC）并且显著提高羟自由基清除率（•OH）、总超氧化物歧化酶（T-SOD）、谷胱甘肽过氧化氢酶（GSH-Px）和过氧化氢酶（CAT）活力和免疫球蛋白G（Ig G）、免疫球蛋白M（Ig M）、白细胞介素4（IL-4）和γ干扰素（IFN-γ）含量（P<0.05）,明显改善脾脏损害。以上结果表明一定浓度的红参浓缩液可以延缓衰老、提高衰老模型小鼠的免疫力,增强II型糖尿病模型小鼠的葡萄糖耐受力,具有降血糖的效果。