A frozen soil parameterization coupling of thermal and hydrological processes is used to investigate how frozen soil processes affect water and energy balances in seasonal frozen soil. Simulation results of soil liqui...A frozen soil parameterization coupling of thermal and hydrological processes is used to investigate how frozen soil processes affect water and energy balances in seasonal frozen soil. Simulation results of soil liquid water content and temperature using soil model with and without the inclusion of freezing and thawing processes are evaluated against observations at the Rosemount field station. By comparing the simulated water and heat fluxes of the two cases, the role of phase change processes in the water and energy balances is analyzed. Soil freezing induces upward water flow towards the freezing front and increases soil water content in the upper soil layer. In particular, soil ice obviously prevents and delays the infiltration during rain at Rosemount. In addition, soil freezingthawing processes alter the partitioning of surface energy fluxes and lead the soil to release more sensible heat into the atmosphere during freezing periods.展开更多
This paper introduces the characteristics of Computed Tomography （CT） technology and reviews its history, current situation, representative achievements, and use of using CT technology on frozen soil study, includin...This paper introduces the characteristics of Computed Tomography （CT） technology and reviews its history, current situation, representative achievements, and use of using CT technology on frozen soil study, including auxiliary equipment specially de- signed for frozen soil studies. CT numbers are used to analyze frozen soil internal structure change, defining and exploring dam- age evolution, and use of CT images on observing soil mesostructure. Finally, this paper presents existing problems confronted by using CT in frozen soil studies, possible solutions and challenges, among which, we introduce high quality CT image processing for frozen soils, and relations between CT number change and each component change on frozen soil samples within the region of interest. It is shown that present CT technology is one of the most ideal and effective technology to study frozen soil mesostructure using non-desmactive testing. CT technology will play a key role in the study and development in the field of frozen soil by means of auxiliary equipment and the digital imaging processing.展开更多
本研究利用多准则决策分析对经不同复热方式(微波、煎制、空气炸制、烤制)的预制植物基蛋饼的质构属性、持水力以及凝胶特性等宏观品质指标进行了全面评估。实验结果显示,空气炸制在质构维持、色泽保留以及感官质量等多方面拥有综合优势...本研究利用多准则决策分析对经不同复热方式(微波、煎制、空气炸制、烤制)的预制植物基蛋饼的质构属性、持水力以及凝胶特性等宏观品质指标进行了全面评估。实验结果显示,空气炸制在质构维持、色泽保留以及感官质量等多方面拥有综合优势,具有最高的理想系数(Coefficient of Desirability,C值),成为预制植物蛋饼最为适配的复热途径。而微波复热具有最低的C值,因为其在复热过程中大量失水使淀粉结晶与网络结构瓦解,破坏食品整体结构完整性,导致感官质量劣变。同时,煎制因高温油脂的介入引起了蛋白质二级结构无序化,使其网络强度进一步降低,继而对成品品质产生负面影响。此外,在−20℃冻藏条件下对预制植物基蛋饼的品质劣变程度进行监测,发现60 d的贮藏周期是确保预制蛋饼品质稳定性的最长时限。因为植物蛋饼在冻藏90 d后其凝胶强度和冻融脱水率出现了显著的攀升(P<0.05)。本研究通过深入探究预制植物蛋饼在复热与贮藏环节中的关键特性变化规律,为预制植物蛋饼在食品加工领域的工业化应用以及市场推广提供针对性的理论依据与实践指导。展开更多
基金supported by the National Basic Research Program of China under Grant No 2006CB400504National Natural Science Foundation of China under Grant Nos 40605027 and 40775050
文摘A frozen soil parameterization coupling of thermal and hydrological processes is used to investigate how frozen soil processes affect water and energy balances in seasonal frozen soil. Simulation results of soil liquid water content and temperature using soil model with and without the inclusion of freezing and thawing processes are evaluated against observations at the Rosemount field station. By comparing the simulated water and heat fluxes of the two cases, the role of phase change processes in the water and energy balances is analyzed. Soil freezing induces upward water flow towards the freezing front and increases soil water content in the upper soil layer. In particular, soil ice obviously prevents and delays the infiltration during rain at Rosemount. In addition, soil freezingthawing processes alter the partitioning of surface energy fluxes and lead the soil to release more sensible heat into the atmosphere during freezing periods.
基金financially supported by the National Natural Science Foundation of China(Nos.4102300340971046+3 种基金41201181)the Foundation of State Key Laboratory of Frozen Soil Engineering(No.Y252J81001)the Youth Foundation of Cold and Arid Regions Environmental Engineering Research InstituteChinese Academy of Sciences(No.51Y251B91)
文摘This paper introduces the characteristics of Computed Tomography （CT） technology and reviews its history, current situation, representative achievements, and use of using CT technology on frozen soil study, including auxiliary equipment specially de- signed for frozen soil studies. CT numbers are used to analyze frozen soil internal structure change, defining and exploring dam- age evolution, and use of CT images on observing soil mesostructure. Finally, this paper presents existing problems confronted by using CT in frozen soil studies, possible solutions and challenges, among which, we introduce high quality CT image processing for frozen soils, and relations between CT number change and each component change on frozen soil samples within the region of interest. It is shown that present CT technology is one of the most ideal and effective technology to study frozen soil mesostructure using non-desmactive testing. CT technology will play a key role in the study and development in the field of frozen soil by means of auxiliary equipment and the digital imaging processing.
文摘本研究利用多准则决策分析对经不同复热方式(微波、煎制、空气炸制、烤制)的预制植物基蛋饼的质构属性、持水力以及凝胶特性等宏观品质指标进行了全面评估。实验结果显示,空气炸制在质构维持、色泽保留以及感官质量等多方面拥有综合优势,具有最高的理想系数(Coefficient of Desirability,C值),成为预制植物蛋饼最为适配的复热途径。而微波复热具有最低的C值,因为其在复热过程中大量失水使淀粉结晶与网络结构瓦解,破坏食品整体结构完整性,导致感官质量劣变。同时,煎制因高温油脂的介入引起了蛋白质二级结构无序化,使其网络强度进一步降低,继而对成品品质产生负面影响。此外,在−20℃冻藏条件下对预制植物基蛋饼的品质劣变程度进行监测,发现60 d的贮藏周期是确保预制蛋饼品质稳定性的最长时限。因为植物蛋饼在冻藏90 d后其凝胶强度和冻融脱水率出现了显著的攀升(P<0.05)。本研究通过深入探究预制植物蛋饼在复热与贮藏环节中的关键特性变化规律,为预制植物蛋饼在食品加工领域的工业化应用以及市场推广提供针对性的理论依据与实践指导。
