钢管套筒灌浆连接轴向受拉性能模拟试验研究

为研究钢管套筒灌浆连接轴向受拉破坏过程及破坏机理，试验中设计了16组48个钢管套筒灌浆连接试件，试件采用钢板代替圆钢管，并进行静载试验。分析了灌浆料裂缝扩展过程、荷载-相对位移曲线，并对抗剪键高距比、灌浆料厚度、侧向力等因素对破坏过程及承载力的影响进行分析。结果表明：对于不设置抗剪键的套筒灌浆连接试件，斜裂缝随机产生，裂缝分布不均匀；对于设置抗剪键的套筒灌浆连接试件，裂缝首先出现在底部抗剪键位置处，与水平方向夹角约为30°，随后在中部和上部抗剪键位置处分别出现斜裂缝。由于每个抗剪键上荷载分担并不均匀，与抗剪键接触的灌浆料逐渐达到极限压应力，达到极限状态时，承载力全部由抗剪键间的机械咬合力承担，在连接承载力中，可忽略摩擦力和胶结力作用。随着抗剪键高距比h/s增大，各试件初始剪切刚度相差不大，承载力增大，但增幅逐渐减小，建议抗剪键高距比0.06g/s>0.3，同时需要满足灌浆料灌注的施工要求。     

基于三维胞元空间的MA双向并行路由算法

针对传统移动代理(MA)在监测无线传感器网络(WSNs)的感兴趣信息时产生的延迟较大和能耗较多问题,提出了基于三维胞元空间的MA双向并行(3D-BPMA)路由算法.3D-BPMA将MA与传统的客户/服务器(c/S)模式相结合,在胞元内利用C/S模式搜集信息,在单层胞元系统和路由器与路由器之间采用MA双向并行的策略进行传输.仿真结果表明:3D-BPMA与LCF,DSG-MIP算法相比减少了平均响应时间和网络平均能耗,提高了MA发送率.     

Reduction of waste biosolids by RAS-ozonation: Model validation and sensitivity analysis for biosolids reduction and nitrification

Biosolids reduction model by return activated sludge ozonation was validated by simulating nitrification data compiled from our pilot-scale and the literature studies. Then, a global sensitivity analysis (GSA) was performed to identify influential and non-influential parameters for biosolids reduction efficiency, change in specific nitrification activity (SNA), and alteration to expected nitrification stability. In general, the model outputs were sensitive to operational and ozone reaction parameters, but not to biochemical parameters. For operational parameters, mainly temperature and initial solids retention time (SRT) influenced all model outputs. For biosolids reduction, increase in the degradability of the influent COD decreased the reduction efficiency. For SNA, the changes were highly dependent on the influent TKN/COD ratio. Our findings also imply that the stability of the nitrification process in ozonated systems should be enhanced at constant MLVSS for warm temperatures, but could be reduced at temperatures below 12 °C and aerated SRTs below 10 days.     

Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications.     

Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.