检索结果-内蒙古大学图书馆

Ill-conditioned problems of dam safety monitoring models and their processing methods

Science China(Technological Sciences) 2011年第12期54卷 3275-3280页

作者： GU ChongShi WANG YaChao PENG Yan XU BaoSon State Key Laboratory of Hydrology-Water Resources and Hydraulic Engineering Hohai University Nanjing 210098 China College of Water-conservancy and Hydropower Engineering Hohai University Nanjing 210098 China National Engineering Research Center of Water Resources Efficient Utilization and Engineering Safety Hohai University Nanjing 210098 China

The focus of this paper is the ill-conditioned problems in the dam safety monitoring model. The reasons to give rise to the ill-conditioned problems in statistical models,deterministic models and hybrid models are analyzed in detail,and the criterions for ill-conditioned models are investigated. It is shown that safety monitoring models are not easy to be ill-conditioned if the number of influence factors is less than seven. Moreover,the models have a high accuracy and can meet the engineering requirements. Another frequently encountered problem in establishing a safety monitoring model is the existence of inflection points,which are often present in the mathematical model for the hydraulic components in deterministic models and hybrid models. The conditions for inflection points are studied and their treatments are suggested. Numerical example indicates that the treatments proposed in this paper are effective in removing the ill-conditioned problems.

关键词： dam safety monitoring model ill-conditioned processing method

来源：评论

学校读者我要写书评

暂无评论

Different processing methods and pharmacological effects of Atractylodis Rhizoma

引用

Chinese Journal of Natural Medicines 2024年第8期22卷 756-768页

作者： GUO Dongmei XU Kang WAN Qianyun YU Songyang MA Chaoyang ZHANG Baohui LIU Yanju QU Linghang College of Pharmacy Hubei University of Chinese MedicineWuhan 430065China Center for Hubei TCM Processing Technology Engineering Wuhan 430065China Hubei Shizhen Laboratory Wuhan 430065China

Atractylodis Rhizoma,a traditional Chinese medicine with an extensive history of treating gastrointestinal disorders and other diseases,undergoes various processing methods in China to enhance its therapeutic efficacy for specific ***,a comprehensive report detailing the changes in chemical composition and pharmacological effects due to these processing methods is currently *** article provides a systematic review of the commonly employed processing techniques for Atractylodis Rhizoma,including raw Atractylodis Rhizoma(SCZ),bran-fried Atractylodis Rhizoma(FCZ),deep-fried Atractylodis Rhizoma(JCZ),and rice water-processed Atractylodis Rhizoma(MCZ).It examines the alterations in chemical constituents and pharmacological activities resulting from these processes and elucidates the mechanisms of action of the primary components in the various processed forms of Atractylodis Rhizoma in the treatment of gastrointestinal diseases.

关键词： Atractylodis Rhizoma processing method Pharmacological effect Change in chemical composition Gastrointestinal disease

来源：评论

学校读者我要写书评

暂无评论

Key chemical composition of walnut(Juglans regia.L)Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

引用

Food Bioscience 2022年第1期45卷 96-104页

作者： Pan Gao Ruijie Liu Qingzhe Jin Xingguo Wang Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University)of Ministry of Education in China College of Food Science and EngineeringWuhan Polytechnic University68 Xuefu South RoadChangqing GardenWuhan430023PR China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi214122PR China

We systematically evaluated fatty acids and triacylglycerol composition,as well as tocopherol,phytosterol,and phenolics,in walnut oil and compared the cholesterol-lowering effects of oil processed with different methods(cold pressing,roast-pressing,hexane extraction,subcritical butane extraction,and supercritical CO_(2) extraction).The different methods did not affect the lipid composition of walnut *** tocopherol(41.11 mg/100 g)and total phenolic content(TPC,4.26 mg/100 g)of roast-pressed walnut oil and the phytosterol contents of subcritical butane-extracted walnut oil(106.51 mg/100 g)were higher than those of other tested *** oil significantly decreased cholesterol synthesis by downregulating the expression of HMGCR,SREBP-2,and CYP51 genes,and increased cholesterol efflux by upregulating the expression of ABCG1,thus significantly reducing total cholesterol and *** and TPC in walnut oil were responsible for lowering cholesterol;the optimal concentration of phytosterols was 10μg/mL,and that of TPC was 12.5×10^(-3)μg/*** process optimization,a new processing method for walnut oil based on biological evaluation was preliminarily established.

关键词： Walnut oil processing method Cholesterol lowering Phenolic Phytosterols Juglans regia L

来源：评论

学校读者我要写书评

暂无评论

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

引用

JOURNAL OF FOOD SCIENCE 2023年第6期88卷 2463-2477页

作者： Oe, Moena Wada, Koji Asikin, Yonathan Arakaki, Mika Horiuchi, Masahiro Takahashi, Makoto Kagoshima Univ United Grad Sch Agr Sci Kagoshima Japan Univ Ryukyus Fac Agr Dept Biosci & Biotechnol 1 Senbaru Nishihara Okinawa 9030213 Japan Univ Ryukyus Fac Agr Subtrop Field Sci Ctr Nishihara Japan Takata Koryo Co Ltd Amagasaki Japan

Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, beta-caryophyllene, alpha-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90 degrees C) and decreased at an excessively high temperature of 180 degrees C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steamed-dried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180 degrees C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of prefer

关键词： drying hihatsumodoki processing method roasting volatile aroma compound

来源：评论

学校读者我要写书评

暂无评论

Effects of different processing methods on the lipid composition of hazelnut oil:a lipidomics analysis

引用

Food Science and Human Wellness 2022年第2期11卷 427-435页

作者： Jiayang Sun Xiaonuo Feng Chunmao Lyu Shuang Zhou Zixuan Liu College of Food Science Shenyang Agricultural UniversityShenyang 110866China College of Bioscience and Biotechnology Shenyang Agricultural UniversityShenyang 110866China

Although hazelnut oil is rich in nutrients,its quality is greatly affected by how it is ***,no studies to date have comprehensively analyzed the lipid composition of hazelnut oil using different processing ***,we conducted a lipidomics analysis using UPLC-QTOF-MS to characterize the lipid composition of cold-pressed hazelnut oil(CPO),ultrasonic-assisted hexane hazelnut oil(UHO)and enzyme-assisted aqueous hazelnut oil(EAO).A total of 10 subclasses of 98 lipids were identified,including35 glycerolipids(GLs),56 glycerophospholipids(GPs)and 7 sphingolipids(SPs).The total lipid and GL content were the highest in CPO,GP content was the highest in UHO and the ceramide content in SPs was most abundant in *** statistical analysis showed that the lipid profiles of hazelnut oil prepared with different processing methods *** significantly different lipids(TAG 54:3,TAG 52:2,TAG54:4,TAG 54:2,TAG 52:3,TAG 54:5,DAG 36:2,DAG 36:4,DAG 36:3,PC 36:2,PA 36:2 and PE 36:3)were identified,and these lipids could potentially be used as biomarkers to distinguish between hazelnut oil subjected to different processing *** results provide useful information for hazelnut oil applications and new insight into the effects of edible oil processing.

关键词： Lipidomics Hazelnut oil processing method Lipid composition

来源：评论

学校读者我要写书评

暂无评论

Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films

引用

FOOD SCIENCE AND BIOTECHNOLOGY 2015年第5期24卷 1679-1685页

作者： Li, Gaobin Shankar, Shiv Rhim, Jong-Whan Oh, Bong-Yun Mokpo Natl Univ Dept Food Engn Muan 58554 Jeonnam South Korea Mokpo Natl Univ Bionanocomposite Res Inst Muan 58554 Jeonnam South Korea Environ Friendly Agr Res Inst Jellanamdo Agr Res & Extens Serv Naju 58213 Jeonnam South Korea

Poly(butylene adipate-co-terephthalate) (PBAT) films were prepared using 4 different preparation methods and the effects of the processing method on physical, mechanical, and structural properties of PBAT films were studied. Films were characterized using UV-visible spectroscopy, FT-IR, XRD, and thermogravimetric analysis. All films were white in color and exhibited high UV-barrier properties. Films prepared using solvent casting (SC) were less transparent than other films. No structural changed were observed among PBAT films but films prepared at high temperatures exhibited a higher degree of crystallinity. Extrusion-cast (EC) films exhibited highest tensile strength values, while solvent-cast (SC) films had the lowest TS values. The water vapor permeability and water contact angle were not affected by the processing method. The degree of crystallinity of EC films was higher than for other films.

关键词： PBAT film processing method solvent casting thermocompression extrusion casting

来源：评论

学校读者我要写书评

暂无评论

Effects of altering total mixed ration conservation method when feeding dry-rolled versus steam-flaked hulled rice on lactation and digestion in dairy cows

引用

JOURNAL OF DAIRY SCIENCE 2018年第6期101卷 5092-5101页

作者： Miyaji, M. Nonaka, K. Natl Agr & Food Res Org NARO Hokkaido Agr Res Ctr Sapporo Hokkaido 0628555 Japan NARO Inst Livestock & Grassland Sci Nasushiobara Tochigi 3292793 Japan

We evaluated the effects of different methods of conserving the total mixed ration (TMR) and processing hulled rice (Oryza sativa L.) on intake, digestion, ruminal fermentation, lactation performance, and nitrogen utilization in dairy cows. Eight multiparous Holstein cows (126 +/- 19 d in milk) were used in a replicated 4 x 4 Latin square design with a 2 x 2 factorial arrangement of dietary treatments. The experimental diets used fresh TMR and ensiled TMR containing either dry-rolled (DR) hulled rice or steam-flaked (SF) hulled rice. The fresh TMR was prepared every morning. The ensiled TMR was prepared by baling fresh TMR and then sealing it with a bale wrapper;this was stored outdoors at 10 to 30 degrees C for >4 mo. The method of grain processing did not affect the dry matter (DM) intake. The DM intake tended to be greater for ensiled TMR than for fresh TMR. Apparent total-tract DM digestibility and milk yield were increased by feeding ensiled TMR instead of fresh TMR and by replacing DR with SF. An interaction effect between the TMR conservation method and the grain processing method was detected for DM digestibility and milk yield;replacing DR with SF increased the DM digestibility and milk yield in cows fed fresh TMR, but this did not affect the cows fed ensiled TMR. The milk fat and lactose contents did not differ among dietary treatments. The milk protein concentration was higher for the cows fed SF processed hulled rice than those fed DR, but it was not influenced by the TMR conservation method. The ruminal total volatile fatty acid concentration was higher for the cows fed ensiled TMR compared with those fed fresh TMR, but it was not affected by the grain processing method. The molar proportion of acetate was decreased and propionate was increased by feeding ensiled TMR instead of fresh TMR and by replacing DR with SF. The concentrations of rumen ammonia N and plasma urea N were higher for the cows fed ensiled TMR than fresh TMR and were lower for SF than

关键词： ensiled total mixed ration milk production nitrogen balance nutrient digestibility processing method

来源：评论

学校读者我要写书评

暂无评论

method and Prospect of Earthquake Signal 16

Method and Prospect of Earthquake Signal

引用

16th International Symposium on Communications and Information Technologies (ISCIT)

作者： Yang, Jingsong Wang, Han Yao, Zhenjing Meng, Juan Li, Yanan Han, Zhiming Inst Disaster Prevent Dept Disaster Prevent Instrument Sanhe 065201 Peoples R China

ISBN: (纸本)9781509040995

The processing method of earthquake signal has been a difficult point in the research of signal and it is also a difficult and hot spot to detect earthquake wave. In recent years, earthquake signal processing methods have been improved, but still need to be improved Summarize and analysis comparison to the traditional methods in the amplitude domain analysis, Fourier transform, short-time Fourier transform and the modern method about the Gabor transform, wavelet transform, Wigner-Ville Random transform, high resolution Random transform's development, characteristic and application. Finally, make a conclusion and prospect the future.

关键词： Earthquake Signal processing method Tradition method Modern method

来源：评论

学校读者我要写书评

暂无评论

Growth years and post-harvest processing methods have critical roles on the contents of medicinal active ingredients of Scutellaria baicalensis

引用

INDUSTRIAL CROPS AND PRODUCTS 2020年 158卷 112985页

作者： Bai, Chengke Yang, Jingjing Cao, Bo Xue, Ying Gao, Pufan Liang, Hui Li, Guishuang Shaanxi Normal Univ Coll Life Sci Xian 710062 Peoples R China Shaanxi Normal Univ Natl Engn Lab Resource Dev Endangered Chinese Cru Xian 710062 Peoples R China Xi An Jiao Tong Univ Sch Med Affiliated Hosp 2 Core Res Lab Xian 710004 Peoples R China

Optimizing the processing technology is an effective way to improve the yield of active ingredients for the industrial production of medicinal crops. Baikal Skullcap (Scutellaria baicalensis Georgi) is a perennial herb in the Lamiaceae family and its dried root is used as a famous traditional Chinese medicine (TCM). Modern pharmacological studies have shown that the active ingredients of S. baicalensis have important pharmacological effects including anti-oxidation, anti-bacterial, anti-viral, anti-tumor, and anti-inflammation. Specifically, it is recently found that S. baicalensis has significant curative effects on the treatment of corona virus disease 2019 (COVID19). In recent years, the market demand for the medicinal products of S. baicalensis is increasing because of its great medicinal values. However, the annual yield of active ingredients originated from the root of S. baicalensis is limited due to that little progress has been made on the traditional processing technology used in the extraction process. A pressing issue faced by both herbalists and scientists is how to improve the processing efficiency, thereby obtaining the maximum yield of products for S. baicalensis. In this study, a systematic analysis on the effects of growth years and post-harvest processing on the contents of medicinal active ingredients of S. baicalensis was conducted. The contents of eight active ingredients (baicalin, wogonoside, baicalein, wogonin, scutellarin, scutellarein, apigenin, and chrysin) in roots of S. baicalensis of different growth years (ranging from 1 year to 15 years) were estimated using high performance liquid chromatography (HPLC) and further analyzed to determine the optimal harvest period. In particular, the contents of six active ingredients in different parts (cortex and stele) of the root of S. baicalensis were estimated and compared. Meanwhile, the dynamic changes of the contents of active ingredients in fresh-crush and fresh-cut roots of S. baicalensis a

关键词： processing method Growth year Post-harvest Active ingredient Industrial production Scutellaria baicalensis

来源：评论

学校读者我要写书评

暂无评论

Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods

引用

LWT-FOOD SCIENCE AND TECHNOLOGY 2022年 154卷

作者： Shuai, Xixiang Dai, Taotao Chen, Mingshun Liang, Ruihong Du, Liqing Chen, Jun Liu, Chengmei Nanchang Univ State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China Guangxi Acad Agr Sci Agroprod Proc Sci & Technol Res Inst Nanning 530007 Peoples R China China Acad Trop Agr Sci South Subtrop Crop Res Inst Zhanjiang 524091 Peoples R China

A comparison study has been performed to analyze the chemical compositions, antioxidant activity, thermal and rheological behaviors of macadamia (Macadamia integrifolia) oils (MOs) obtained by squeezing, solvents extraction and aqueous extraction. MOs were rich in monounsaturated fatty acids (82.73-82.85%), including mainly oleic acid (60.74-61.37%) and palmitoleic acid (18.71-19.39%). The lipid compositions, tocopherol (~36 mg/kg) and phytosterols (~1900 mg/kg) were not significantly influenced by processing method. However, the content of squalene (261.88 mg/kg), polyphenols (39.74 mg/kg) and antioxidant capacity of MOs obtained by squeezing were significantly higher than those extracted by solvents and aqueous. Furthermore, different processing method in the thermal and spectral profiles of MOs was similar, and MOs were liquid at room temperature (25 degrees C). Additionally, all MOs exhibited Newtonian flow behavior. This study indicated that the pressing might be the most suitable process for extracting macadamia oil with a high antioxidant capacity and beneficial minor components.

关键词： Macadamia oil processing method Minor components Antioxidant capacity Rheological behavior

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：