A novel approach of data race detection based on CNN-BiLSTM hybrid neural network

Neural Computing and Applications - Existing data race detection approaches based on deep learning are suffering from the problems of unique feature extraction and low accuracy. To this end, this...     

Application of electrolyzed functional water on producing mung bean sprouts

Electrolyzed functional water possesses a wide variety of antimicrobial activities. Electrolyzed functional water, which used to take place of tap water in producing mung bean sprouts, was studied in this paper. The results showed that electrolyzed water can not only reduce the quantity of microorganism on the surface of mung bean sprouts, but also promote the growth of sprouts. Further research showed that electrolyte leakage rate of mung bean soaked in electrolyzed water was the lowest, while the catalase’s activity of mung bean soaked in electrolyzed water was the highest. All of these contribute to the high activity of mung bean.     

壳聚糖澄清梨汁的研究

采用1%的壳聚糖溶液作用于梨汁,研究了壳聚糖对梨汁的澄清效果。进行正交实验后,获得壳聚糖对梨汁澄清的最适工艺条件:添加0.2g/L壳聚糖,在35℃下澄清60min,梨汁的最高透光率达92.97%。     

Effect of fermented rice culture on the microbiological,biochemical and sensory characteristics of low‐salt douchi,a traditional Chinese fermented soybean condiment

A low‐salt (4% NaCl, w/w) douchi supplemented with different concentration of fermented rice culture (FRC) of 0%, 5%, 10%, 15% and 20% (v/w) was produced, and the effect of FRC on microbiology, biochemistry and sensory quantity was investigated. Results indicated that FRC had a significant effect on low‐salt douchi. Compared with the control (added 0% FRC), in the other treatments, the counts of yeast and lactic acid bacteria increased by about 50%, whereas the moulds decreased by about 30%; the pH reduction was close to 4.7; total acid increased to about 1.300 g per 100 g; reducing sugar maintained a decrease to 21.07 mg per g; amino nitrogen increased to about 0.900 g per 100 g, but not above the control (1.013 g per 100 g). In general terms, total free amino acid contents and three organic acids were higher in low‐salt products than four commercial products. Sensory evaluation of products supplemented with 10% and 15% FRC revealed better overall acceptability compared with other treatments and a commercial product.     

发酵工程专业毕业环节指导的研究与思考

毕业环节是教学中非常重要的实践性环节,直接关系到学生今后的工作和学习。对发酵工程专业毕业论文(设计)的内容、选题以及过程进行了总结,并就其中所要注意的问题提出了建议。     

高取代醋酸酯变性淀粉浆料的研究

主要探讨了3种因素(即反应时间、反应温度和酯化剂用量)对合成醋酸酯淀粉取代度的影响,并通过测试其在浆料方面的性能,分析得到了制备高取代醋酸酯变性淀粉的最佳工艺,合成了适合上浆的高取代醋酸酯淀粉.     

细纱机后区加装压力棒对成纱质量的影响

对细纱机后区加装压力棒前后的成纱质量进行了对比分析,结果表明,在纺制18 tex纯棉纱时,细纱后区加装压力棒对成纱质量有一定的改善.通过对细纱后区牵伸工艺参数进行正交实验,探讨了各工艺参数对成纱质量的影响及其显著性.     

粘红酵母苯丙氨酸解氨酶合成条件优化

首先利用Plackett-Burman设计及最陡爬坡试验对在摇瓶中对粘红酵母合成苯丙氨酸解氨酶的培养基和培养条件进行优化筛选,然后通过单因子试验确定最适诱导物。在此基础上,进行发酵罐葡萄糖浓度、产酶pH值以及诱导物添加时间的优化。结果显示优化的发酵培养条件为葡萄糖1g/L,蛋白胨35g/L,NaCl 5g/L,KH2PO4 0.25g/L,（NH4）2HPO4 1.5g/L;接种量4%;初始pH值为5;控制产酶pH值为7;诱导物为L-苯丙氨酸,分别在发酵8h和26h时添加;在上述优化条件下,最高比酶活为40.85U/g,比未优化前提高了7.3倍。     

鞋材用经编间隔织物的服用性能

经编间隔织物具有良好的透气性、透湿性、导热性、压缩回弹性,已经被越来越广泛地应用在鞋材上。通过系统研究鞋材用经编间隔织物的相关性能,得出间隔纱的直径与密度对织物的透气性影响较大,经编间隔织物的厚度和网眼孔洞大小影响织物的透湿性,热传导率取决于织物间隔丝的材料和厚度。经编间隔织物的压缩过程是先压表层,之后是间隔丝,最后是间隔丝倒下向两表面滑移,其压缩过程大致可分为4个阶段。经编间隔织物的透气性、透湿性和压缩性能均优于同等厚度的海绵和相似面密度的普通汗布,其导热性比海绵差,但优于普通汗布。     

基于最小二乘法的靛蓝上染率计算

利用烧碱、保险粉、N-甲基吡咯烷酮制备NMP溶剂溶解靛蓝。以100%纯靛蓝颗粒作为基准物,通过分光光度计法,在最大吸收波长下测试低质量浓度靛蓝溶液的吸光度。用最小二乘法处理测试数据并制作校验曲线,最终确定靛蓝溶解液的质量浓度因子。此方法先溶解经纱靛蓝,再测试溶解液的吸光度,经验证可计算出不同深度经纱靛蓝的上染率。