In this paper, based on the element-free Galerkin （EFG） method and the improved complex variable moving least- square （ICVMLS） approximation, a new meshless method, which is the improved complex variable element-f...In this paper, based on the element-free Galerkin （EFG） method and the improved complex variable moving least- square （ICVMLS） approximation, a new meshless method, which is the improved complex variable element-free Galerkin （ICVEFG） method for two-dimensional potential problems, is presented. In the method, the integral weak form of control equations is employed, and the Lagrange multiplier is used to apply the essential boundary conditions. Then the corresponding formulas of the ICVEFG method for two-dimensional potential problems are obtained. Compared with the complex variable moving least-square （CVMLS） approximation proposed by Cheng, the functional in the ICVMLS approximation has an explicit physical meaning. Furthermore, the ICVEFG method has greater computational precision and efficiency. Three numerical examples are given to show the validity of the proposed method.展开更多
为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分...为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分析。结果表明,电子鼻和电子舌能有效识别回锅肉的香气与口感特征;其中微波复热显著提升了回锅肉的营养价值。该研究共检测到17种游离氨基酸,经微波复热处理后的回锅肉总游离氨基酸含量达到最高值(202.08±6.68)mg/g。偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)模型显示直接复热与汽蒸复热之间的风味差异最显著,根据变量重要性投影(variable importance in projection,VIP)值,筛选出22种关键差异香气物质,包括1-戊烯-3-醇、顺-2-戊烯醇等,可作为区分不同复热方式回锅肉香气特征的挥发性标志物。该研究为回锅肉的复热方式提供了重要理论依据,并为进一步探究不同复热方式对回锅肉风味的影响提供了数据支持。展开更多
基金Project supported by the National Natural Science Foundation of China (Grant No. 11171208)the Shanghai Leading Academic Discipline Project, China (Grant No. S30106)the Innovation Fund Project for Graduate Student of Shanghai University,China (Grant No. SHUCX112359)
文摘In this paper, based on the element-free Galerkin （EFG） method and the improved complex variable moving least- square （ICVMLS） approximation, a new meshless method, which is the improved complex variable element-free Galerkin （ICVEFG） method for two-dimensional potential problems, is presented. In the method, the integral weak form of control equations is employed, and the Lagrange multiplier is used to apply the essential boundary conditions. Then the corresponding formulas of the ICVEFG method for two-dimensional potential problems are obtained. Compared with the complex variable moving least-square （CVMLS） approximation proposed by Cheng, the functional in the ICVMLS approximation has an explicit physical meaning. Furthermore, the ICVEFG method has greater computational precision and efficiency. Three numerical examples are given to show the validity of the proposed method.
文摘为探究直接复热、水浴复热、微波复热和汽蒸复热方式对川菜回锅肉风味的影响,该研究以智能感官技术中的电子鼻和电子舌与氨基酸分析仪和顶空气相色谱-离子迁移谱(HS-GC-IMS)相结合,对回锅肉在4种复热方式处理下的风味特征进行了系统分析。结果表明,电子鼻和电子舌能有效识别回锅肉的香气与口感特征;其中微波复热显著提升了回锅肉的营养价值。该研究共检测到17种游离氨基酸,经微波复热处理后的回锅肉总游离氨基酸含量达到最高值(202.08±6.68)mg/g。偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)模型显示直接复热与汽蒸复热之间的风味差异最显著,根据变量重要性投影(variable importance in projection,VIP)值,筛选出22种关键差异香气物质,包括1-戊烯-3-醇、顺-2-戊烯醇等,可作为区分不同复热方式回锅肉香气特征的挥发性标志物。该研究为回锅肉的复热方式提供了重要理论依据,并为进一步探究不同复热方式对回锅肉风味的影响提供了数据支持。
