Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g⁻¹, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g⁻¹. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing.     

ATSP:时态网络可视化的自适应时间片划分方法

现有的时态网络可视化方法大多采用等量时间片来可视化网络的演变，不利于时态模式的快速挖掘和发现。为此，根据时态网络固有的特征提出自适应时间片划分方法（Adaptive Time Slice Partition method，ATSP）。在时态网络的两种表示方式（基于事件的表示方式和基于快照的表示方式）的基础上，构建了ATSP的基础模型，同时提出了一种改进模型用来描述事件间隔时间服从长尾分布的时态网络。为了实现时间片的不等量划分，针对探索任务的不同提出了基于时态模式的ATSP规则和基于中心节点的ATSP规则，并提出了实现算法--层次划分算法（Hierarchical Partition algorithm，HP）和增量划分算法（Incremental Partition algorithm，IP）。实验结果表明，ATSP方法比传统的时间片划分方法更能准确地表示网络的时态特征，且该方法应用于可视化时，能有效归纳并展示网络的特征，明显提高了视觉分析的效率。     

基于Lingpipe的煤炭领域科研信息监测分析平台设计与实现

针对网络环境下文本挖掘技术在煤炭领域科研信息监测分析平台中的应用,首先对基于Web方式的文本挖掘开源工具比较分析,然后利用开源工具从基本特征提取、主题词抽取、自动分类和主题聚类等几个环节展开应用,最后利用TF-IDF算法实现煤炭领域热点主题趋势对比分析,为准确把握煤炭领域热点动态信息提供参考依据。     

图像处理技术在面包烘焙品质检验中的应用

阐速了数字图像处理技术在烘焙面包品质检验中的应用,依据灰度共现矩阵算法提取图像的纹理特征,并通过二值化后的烘焙面包切片计算出其体积。试验结果表明,该方法不仅为面包烘焙品质的快速自动检验提供了客观准确的科学依据,使感官评价的指标客观化,而且经济可行。     

地震勘探技术在解释地质异常体的应用分析

地震勘探技术在控制煤层赋存形态方面有高于其它物探方法的优势,尤其在准确圈定小窑采空区、岩浆岩侵蚀、煤层露头、火烧区及冲刷带、陷落柱等地质异常体方面已取得了很好的效果,对煤矿产业的生产和建设都起到了举足轻重的作用。本文通过河北、新疆和山西等地煤矿采区三维地震勘探实例介绍了如何根据地震时间剖面表现的不同特征来确定和解释各种煤层地质异常体,并取得了良好的地质成果。     

Effect of blanching and drying treatments on quality of bamboo shoot slices

The enzymes activity, texture, pectin, microstructure and colour change in bamboo shoots (Dendrocalamus latiflorus) were examined to evaluate the effect of blanching and drying treatments on quality of bamboo shoot slices (BSS). Peroxidase (POD), phenylalanine ammonia‐lyase and polyphenol oxidase in BSS will become completely inactive at 95 °C for 6‐, 9‐ and 12‐min blanching treatments, respectively. The hardness and protopectin (PP) content decreased after the blanching treatment. Meanwhile, the content of water‐soluble pectin increased initially and then decreased gradually during the blanching. After the blanching treatment, the L* and a* of BSS decreased, while b* increased, ΔE > 2. The hardness of rehydrated BSS decreased by 43.57% after freeze drying (FD), which, however, decreased more after hot air drying (HAD). The pectin of rehydrated BSS was also determined to explain the hardness change in BSS. The BSS acquired similar microstructure of fresh samples after FD, while microstructure of BSS was severely damaged after HAD. The colour of BSS changes significantly after drying treatment. However, FD can maintain better colour of BSS than HAD. The results may provide a reference for industrial production of BSS.     

Experimental study on drying of pear slices in a convective dryer

The experiments were conducted on pear slices with thickness of 5 mm at temperatures of 50, 57, 64 and 71 °C with an air velocity of 2.0 m s^?1. Prior to drying, pear slices were pretreated with citric acid solution (0.5% w/w, 1 min, 20 °C) or blanched in hot water (1 min, 85 °C). Also, the untreated samples were dried as control. The shortest drying time of pear slices was obtained with pretreatment with citric acid solution. It was observed that whole drying process of pear slices took place in a falling rate period. Four mathematical models were tested to fit drying data of pear slices. According to the statistical criteria (R², χ² and RMSE), the Midilli et al. model was found to be the best model to describe the drying behaviour of pear slices. The effective diffusivity of moisture transfer during drying process varied between 8.56 × 10^?11 and 2.25 × 10^?10 m² s^?1, while the activation energy of moisture diffusion in pear slices was found to be 34.95–41.00 kJ mol^?1.     

Teriflunomide Preserves Neuronal Activity and Protects Mitochondria in Brain Slices Exposed to Oxidative Stress

Teriflunomide (TFN) limits relapses in relapsing–remitting multiple sclerosis (RRMS) by reducing lymphocytic proliferation through the inhibition of the mitochondrial enzyme dihydroorotate dehydrogenase (DHODH) and the subsequent modulation of de novo pyrimidine synthesis. Alterations of mitochondrial function as a consequence of oxidative stress have been reported during neuroinflammation. Previously, we showed that TFN prevents alterations of mitochondrial motility caused by oxidative stress in peripheral axons. Here, we aimed to validate TFN effects on mitochondria and neuronal activity in hippocampal brain slices, in which cellular distribution and synaptic circuits are largely preserved. TFN effects on metabolism and neuronal activity were investigated by assessing oxygen partial pressure and local field potential in acute slices. Additionally, we imaged mitochondria in brain slices from the transgenic Thy1-CFP/COX8A)S2Lich/J (mitoCFP) mice using two-photon microscopy. Although TFN could not prevent oxidative stress-related depletion of ATP, it preserved oxygen consumption and neuronal activity in CNS tissue during oxidative stress. Furthermore, TFN prevented mitochondrial shortening and fragmentation of puncta-shaped and network mitochondria during oxidative stress. Regarding motility, TFN accentuated the decrease in mitochondrial displacement and increase in speed observed during oxidative stress. Importantly, these effects were not associated with neuronal viability and did not lead to axonal damage. In conclusion, during conditions of oxidative stress, TFN preserves the functionality of neurons and prevents morphological and motility alterations of mitochondria.     

A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets

A simple, rapid and low cost analytical method for the determination of β-carotene content in four different food categories is developed and validated. This method is based on solvent extraction followed by UV-Vis spectrometric detection. Target compound was extracted with four different solvents, in which acetone appears to be an excellent extractant as recovery of the analyte at 1 μg/g concentration in spiked samples was in the range of 67.8-98.8%, with relative standard deviation (RSD) ranging between 4.8 and 6.6%. Intra- and inter-day assay precisions of the method at 0.1, 1.0 and 5.0 μg/g concentrations ranged in between 3.4 and 8.9%. The linearities for β- carotene in the pure acetone, raw carrot, sweet potato, and fortified raw and cooked chicken meat nuggets were 0.994, 0.995, 0.990, 0.984 and 0.984, respectively. For robustness, the analytical method was applied to 24 samples of four different food categories namely carrot, sweet potato and carrot and sweet potato supplemented chicken meat nuggets.