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| 1 | Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage显示文摘As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products,we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation,and the corresponding effect on acidity value and the total acid value.The roles of sugars’effects on FA hydrolysis and flavor formation are required to be assessed.We selected the addition of sugar with the gradient contents from 3%to 15%,we found that the total acid,acidity value,peroxide value,FA and organic acid were significantly affected.Mono unsaturated fatty acids(MUFA)was the main content of FAs,following by saturated FA and polyunsaturated FA.C18:1n9c was the major FA,following by C16:0 and C18:0.Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15%by after adding 6%sugar.Acetic acid was 8.06%and lactic acid was 2.56%.This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage. | Zhi Qu Chunqian Feng Virginia KWalker Wenyi Kang Nan Liu Shanqing Zheng | 2022 | Journal of Future Foods2022，2，2： | 0 |
| 2 | Microscopic Analysis of Cementitious Sand and Gravel Damming Materia显示文摘The mechanical properties of cementitious sand and gravel damming material have been experimentally determined by means of microscopic SEM(Scanning Electron Microscopy)image analysis.The results show that the combination of fly ash and water can fill the voids in cemented sand and gravel test blocks because of the presence of hydrated calcium silicate and other substances;thereby,the compactness and mechanical properties of these materials can be greatly improved.For every 10 kg/m^(3) increase in the amount of cementitious material,the density increases by about 2%,and the water content decreases by 0.2%.The amount of cementitious material used in the sand and gravel in these tests was 80-110 kg/m^(3),the water-binder ratio was 1-1.50.Moreover,the splitting tensile strength was 1/10 of the compressive strength,and the maximum strength was 7.42 MPa at 90 d.The optimal mix ratio has been found to be 50 kg of cement,60 kg of fly ash and 120 kg of water(C50F60W120).The related dry density was 2.6 g/cm^(3),the water content was 6%,and the water-binder ratio was 1.09. | Ran Wang Aimin Gong Shanqing Shao Baoli Qu Jing Xu Fulai Wang Feipeng Liu | 2024 | Fluid Dynamics & Materials Processing2024，20，4： | 0 |
| 3 | Enhanced reversible hydrogen storage properties of wrinkled graphene microflowers confined LiBH_(4) system with high volumetric hydrogen storage capacity显示文摘LiBH_(4)with high hydrogen storage density,is regarded as one of the most promising hydrogen storage materials.Nevertheless,it suffers from high dehydrogenation temperature and poor reversibility for practical use.Nanoconfinement is effective in achieving low dehydrogenation temperature and favorable reversibility.Besides,graphene can serve as supporting materials for LiBH_(4)catalysts and also destabilize LiBH_(4)via interfacial reaction.However,graphene has never been used alone as a frame material for nanoconfining LiBH_(4).In this study,graphene microflowers with large pore volumes were prepared and used as nanoconfinement framework material for LiBH_(4),and the nanoconfinement effect of graphene was revealed.After loading 70 wt%of LiBH_(4) and mechanically compressed at 350 MPa,8.0 wt% of H2 can be released within 100 min at 320C,corresponding to the highest volumetric hydrogen storage density of 94.9 g H2 L^(-1)ever reported.Thanks to the nanoconfinement of graphene,the rate-limiting step of dehydrogenation of nanoconfined LiBH_(4) was changed and its apparent activation energy of the dehydrogenation(107.3 kJ mol^(-1))was 42%lower than that of pure LiBH_(4).Moreover,the formation of the intermediate Li_(2)B_(12)H_(12) was effectively inhibited,and the stable nanoconfined structure enhanced the reversibility of LiBH_(4).This work widens the understanding of graphene's nanoconfinement effect and provides new insights for developing high-density hydrogen storage materials. | Zhenglong Li Kaicheng Xian Hao Chen Mingxia Gao Shanqing Qu Meihong Wu Yaxiong Yang Wenping Sun Chao Gao Yongfeng Liu Xin Zhang Hongge Pan | 2024 | Materials Reports(Energy)2024，4，1： | 0 |
| 4 | A new cold rolling lubrication method combining emulsion and neat oil lubrication显示文摘The cooling and lubrication process is one of the key processes in cold rolling,as it not only determines surface quality and strip shape,but also reduces the rolling power consumption and extends the life of the roll even during high-speed operation.In this study,an innovative method combining emulsion lubrication and neat oil lubrication was used to solve some problems associated with individual passes.Laboratory tests on stainless steel strips showed that this new lubrication method could improve the surface quality of the strip,control the rolling friction in the deformation zone,and has the potential of making lubrication systems simpler and easier to operate, all while reducing the negative environmental impact from emulsion processing. | QU Peilei LI Shanqing WANG Kangjian ZHANG Xiaoming | 2014 | Baosteel Technical Research2014，8，1： | 0 |
| 5 | Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing显示文摘The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat.The results suggested that salting out,protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing.And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation.Glu and His were the major amino acid.The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa,respectively.The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period. | Zhi Qu Chunqian Feng Ruiling Li Nan Liu Shanqing Zheng | 2022 | Food Science and Human Wellness2022，11，5： | 0 |
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