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JEON Sang-Soo 《中南工业大学学报(英文版)》2014,(4):1499-1507
Since the damages caused by disasters associated with climate anomalies and the diversification of the social structure increase every year, an efficient management system associated with a damage assessment of the areas vulnerable to disasters is demanded to prevent or mitigate the damages to infrastructure. The areas vulnerable to disasters in Busan, located at southeastern part of Korea, were estimated based on historical records of damages and a risk assessment of the infrastructure was performed to provide fundamental information prior to the establishment of the real-time monitoring system for infrastructure and establish disaster management system. The results are illustrated by using geographical information system(GIS) and provide the importance of the roadmap for comprehensive and specific strategy to manage natural disasters. 相似文献
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以Mo粉和Si粉为原始粉末,采用熔浆法在C/C复合材料表面原位合成了Si3N4-MoSi2/Si-SiC(MSN)系多层抗氧化涂层,借助扫描电镜和X射线衍射仪等分析手段对涂层的相组成和微观组织进行表征,并对涂层的抗氧化性能进行了初步研究.结果表明:Si浆料中添加适量Al可有效地阻止液态Si渗入C/C基材内部,3%Al-Si涂层具有最好的阻止Si渗入作用;Al含量超过3%时,Si的渗入程度随Al含量的增加而加剧;涂层中MoSi2的理论含量超过50%时,MSN-C/C复合材料1 400℃的抗氧化性能随MoSi2含量的增加而显著下降;MSN30-C/C和MSN40-C/C复合材料均在1 200~1 400℃表现出相近的抗氧化能力,但只有MSN30-C/C复合材料表现出抗1 450℃氧化的能力. 相似文献
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Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making 总被引:1,自引:1,他引:1
Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R2) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R2s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds. 相似文献
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Effects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination-treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non-linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship. 相似文献
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The antioxidant activity of water-soluble natural extracts from an edible seaweed , Sargassum horneri, was evaluated by examining the radical scavenging activities of the extracts of hydrolyzates from S. horneri on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and alkyl radicals. A spin-trapping electron spin resonance (ESR) spectrophotometer was employed and the results were compared for their ESR signal intensity. The brown seaweed S. horneri was enzymatically hydrolyzed to prepare water-soluble extracts by five carbohydrases (AMG, Celluclast, Termamyl, Ultraflo and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex). The extracts so prepared exhibited strong scavenging activity on DPPH, hydroxyl and alkyl radicals. The scavenging activity of the radicals increased with increased concentration of the extracts. The scavenging results were higher or similar for hydroxyl and alkyl radicals, and lower for DPPH radical compared with vitamin C as a reference. Viscozyme and Alcalase extracts were superior and scavenged radicals examined better than the extracts prepared by other carbohydrases and proteases. 相似文献
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The effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β-galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis. 相似文献
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Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short-chain FFA profiles were similar among control, Neutrase- and NaturAge-treated cheeses. Significant correlations (p<0.05) between C8 and C14, C16 or C18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C4 and C6 may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk. 相似文献