The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer accept...The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.展开更多
The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designin...The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.展开更多
Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objecti...Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objective of this study was to utilize amaranth flour in preparation of high nutritional value bakery products, crackers and tortilla produced by using amaranth flour instead of corn flour (w/w) by 0%, 25%, 50%, 75% and 100% levels substitution. The prepared products were evaluated for its chemical composition, minerals content, amino acids composition, fatty acid composition, color analysis, biological active compounds analysis and sensory evaluation. Results showed that substitution with amaranth flour increased protein, fat, ash and fiber. As for minerals and amino acid, it indicated that the formula No. 3 (25% corn flour/75% amaranth flour) in crackers and the formula No. 2 (50% corn flour/50% amaranth flour) in tortilla contained higher amount of minerals such as iron, calcium, potassium, zinc, magnesium, manganese, copper and phosphorus, and of the essential amino acids such as Leucine, Lysine and valine. On the other hand the formula No. 3 in crackers had the highest unsaturated fatty acids content and lowest of total saturated fatty acids content. While the formula No. 2 in tortilla had the highest saturated fatty acids content and lowest of unsaturated fatty acids content. The results also showed that the incorporation of amaranth flour in the preparation of the crackers and tortilla led to significantly decreased yellowness and lightness compared with control. Also, results indicated that crackers and tortilla which prepared with amaranth flour exhibited higher antioxidant activity than control formulas. Concerning sensory evaluation of crackers, results showed significant decrease in appearance, color and overall acceptability while, tortilla had significant decrease in general appearance, color and total score at all formulas. Based on the results obtained here, amaranth is a rich source of bioactive compounds and due to its nutritional benefits, it can be used in the development and enhancement of functional foods.展开更多
The flue temperature is one of the important indicators to characterize the combustion state of an ethylene cracker furnace,the outliers of temperature data can lead to the false alarm.Conventional outlier detection a...The flue temperature is one of the important indicators to characterize the combustion state of an ethylene cracker furnace,the outliers of temperature data can lead to the false alarm.Conventional outlier detection algorithms such as the Isolation Forest algorithm and 3-sigma principle cannot detect the outliers accurately.In order to improve the detection accuracy and reduce the computational complexity,an outlier detection algorithm for flue temperature data based on the CLOF(Clipping Local Outlier Factor,CLOF)algorithm is proposed.The algorithm preprocesses the normalized data using the cluster pruning algorithm,and realizes the high accuracy and high efficiency outlier detection in the outliers candidate set.Using the flue temperature data of an ethylene cracking furnace in a petrochemical plant,the main parameters of the CLOF algorithm are selected according to the experimental results,and the outlier detection effect of the Isolation Forest algorithm,the 3-sigma principle,the conventional LOF algorithm and the CLOF algorithm are compared and analyzed.The results show that the appropriate clipping coefficient in the CLOF algorithm can significantly improve the detection efficiency and detection accuracy.Compared with the outlier detection results of the Isolation Forest algorithm and 3-sigma principle,the accuracy of the CLOF detection results is increased,and the amount of data calculation is significantly reduced.展开更多
作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防...作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防护技术的图书．《Cracker终结者：提供最优秀的软件保护技术》(Crackproof Your Software Protect Your Software展开更多
对于电脑的加密应该是很多朋友都知道,但是平时有时候工作繁忙,事情一多,电脑里面的密码就忘记了,这下电脑也打不开了,别着急,这种情况下,你就好好看看我们的文章,学习学习解密的方法,轻松解决密码难题!1、遗忘了WinZip压缩包密码解决...对于电脑的加密应该是很多朋友都知道,但是平时有时候工作繁忙,事情一多,电脑里面的密码就忘记了,这下电脑也打不开了,别着急,这种情况下,你就好好看看我们的文章,学习学习解密的方法,轻松解决密码难题!1、遗忘了WinZip压缩包密码解决方法：用软件UZPC（Ultra Zip Password Cracker,找回丢失的密码。展开更多
文摘The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.
文摘The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.
文摘Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objective of this study was to utilize amaranth flour in preparation of high nutritional value bakery products, crackers and tortilla produced by using amaranth flour instead of corn flour (w/w) by 0%, 25%, 50%, 75% and 100% levels substitution. The prepared products were evaluated for its chemical composition, minerals content, amino acids composition, fatty acid composition, color analysis, biological active compounds analysis and sensory evaluation. Results showed that substitution with amaranth flour increased protein, fat, ash and fiber. As for minerals and amino acid, it indicated that the formula No. 3 (25% corn flour/75% amaranth flour) in crackers and the formula No. 2 (50% corn flour/50% amaranth flour) in tortilla contained higher amount of minerals such as iron, calcium, potassium, zinc, magnesium, manganese, copper and phosphorus, and of the essential amino acids such as Leucine, Lysine and valine. On the other hand the formula No. 3 in crackers had the highest unsaturated fatty acids content and lowest of total saturated fatty acids content. While the formula No. 2 in tortilla had the highest saturated fatty acids content and lowest of unsaturated fatty acids content. The results also showed that the incorporation of amaranth flour in the preparation of the crackers and tortilla led to significantly decreased yellowness and lightness compared with control. Also, results indicated that crackers and tortilla which prepared with amaranth flour exhibited higher antioxidant activity than control formulas. Concerning sensory evaluation of crackers, results showed significant decrease in appearance, color and overall acceptability while, tortilla had significant decrease in general appearance, color and total score at all formulas. Based on the results obtained here, amaranth is a rich source of bioactive compounds and due to its nutritional benefits, it can be used in the development and enhancement of functional foods.
基金Sponsored by the National Natural Science Foundation of China(Grant No.61973094)the Maoming Natural Science Foundation(Grant No.2020S004)the Guangdong Basic and Applied Basic Research Fund Project(Grant No.2023A1515012341).
文摘The flue temperature is one of the important indicators to characterize the combustion state of an ethylene cracker furnace,the outliers of temperature data can lead to the false alarm.Conventional outlier detection algorithms such as the Isolation Forest algorithm and 3-sigma principle cannot detect the outliers accurately.In order to improve the detection accuracy and reduce the computational complexity,an outlier detection algorithm for flue temperature data based on the CLOF(Clipping Local Outlier Factor,CLOF)algorithm is proposed.The algorithm preprocesses the normalized data using the cluster pruning algorithm,and realizes the high accuracy and high efficiency outlier detection in the outliers candidate set.Using the flue temperature data of an ethylene cracking furnace in a petrochemical plant,the main parameters of the CLOF algorithm are selected according to the experimental results,and the outlier detection effect of the Isolation Forest algorithm,the 3-sigma principle,the conventional LOF algorithm and the CLOF algorithm are compared and analyzed.The results show that the appropriate clipping coefficient in the CLOF algorithm can significantly improve the detection efficiency and detection accuracy.Compared with the outlier detection results of the Isolation Forest algorithm and 3-sigma principle,the accuracy of the CLOF detection results is increased,and the amount of data calculation is significantly reduced.
文摘作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防护技术的图书．《Cracker终结者：提供最优秀的软件保护技术》(Crackproof Your Software Protect Your Software
文摘对于电脑的加密应该是很多朋友都知道,但是平时有时候工作繁忙,事情一多,电脑里面的密码就忘记了,这下电脑也打不开了,别着急,这种情况下,你就好好看看我们的文章,学习学习解密的方法,轻松解决密码难题!1、遗忘了WinZip压缩包密码解决方法：用软件UZPC（Ultra Zip Password Cracker,找回丢失的密码。
