Process conditions affect pigment quality and yield in extracts of purple sunflower hulls

Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.     

控制饮用水加氯消毒副产物的研究

试验证明高锰酸钾复合药剂与粒状活性炭联用处理技术是一种高效、经济的除污染技术．能够有效地去除水中有机物，尤其是水中的卤代有机物及其前驱物质．这样就充分保证了饮用水的安全性。     

Method Based on Time Randomization to Resist Fault Sensitivity Analysis

A fault sensitivity analysis (FSA)-resistance model based on time randomization is proposed. The randomization unit is composed of two parts, namely the configurable register array (R-A) and the decoder (chiefly random number generator, RNG). In this way, registers chosen can be either valid or invalid depending on the configuration information generated by the decoder. Thus, the fault sensitivity information can be confusing. Meanwhile, based on this model, a defensive scheme is designed to resist both fault sensitivity analysis (FSA) and differential power analysis (DPA). This scheme is verified with our experiments.     

基于频谱分析的Procrustes统计步态识别算法

在信息安全越加重要的现代社会,步态识别以其特有的优势作为一种身份识别手段,得到了很多关注.提出一种基于Procrustes均值形状的傅里叶频谱分析(FSAOPMS)的适用于多视角的步态识别方法.利用Procrustes统计形状分析方法将步态序列中人体轮廓的连续步态变化表示成一个紧致的Procrustes均值形状(PMS...     

采用动作时序逻辑的Web服务组合方法

基于有限状态自动机理论,将Web服务建模成一个有限状态自动机。针对网络服务描述语言(WSDL)在服务行为描述方面的缺陷对其进行扩展,提出了从扩展的WSDL到动作时序逻辑(TLA)语言的转换算法,从而可以用TLA对服务行为进行形式化描述和规范,为描述Web服务提供了一个新的方法。讨论了在动作时序逻辑中,服务组合时各组件服务的有限状态自动机的组合方式,以及伴随着服务组合,单个服务的TLA规范如何组合以形成复合服务的TLA规范的问题,并在此基础上,提出了实现TLA规范正确组合的算法思想。     

FSA乘法器的设计与实现

鉴于有限状态机对于具有逻辑顺序和时序规律的事件能有清晰的描述,对传统乘法器设计进行改进。提出一种快速、低功耗的FSA乘法器设计。该设计使用VHDL语言进行实现,并在QuartusⅡ上通过了仿真。仿真结果表明基于状态机的与基于逻辑电路的设计相比,在运算过程中产生的功耗以及运算速度上有较大的改善。     

生物柴油副产物下层甘油液的组成分析及其分离

分析了菜籽油和大豆油碱催化酯空换法制备生物柴油副产物下层甘油液的主要成份。下层甘油液中主要古甘油、甲醇和脂肪酸皂以及少量的脂肪酸甲酯和游离碱。探索了分离方法。获得的甲醇和脂肪酸可用于生物柴油生产和其它产品的原料，获得的甘油音量达到分析纯要求。     

城市供水消毒中副产物风险与微生物安全性的控制原则

对城市饮用水消毒过程中如何控制消毒副产物对人体健康影响的风险，同时保证水质的微生物安全性提出了三点原则。     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.