To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexe...To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.展开更多
AIM: To identify the cut-off value for predicting the ability of elderly patients with dysphagia to swallow pureed diets using a new endoscopy scoring method. METHODS: Endoscopic swallowing evaluation of pureed diets ...AIM: To identify the cut-off value for predicting the ability of elderly patients with dysphagia to swallow pureed diets using a new endoscopy scoring method. METHODS: Endoscopic swallowing evaluation of pureed diets were done in patients ≥ 65 years with dysphagia. The Hyodo-Komagane score for endoscopic swallowing evaluation is expressed as the sum(0-12) of four degrees(0-3) with four parameters:(1) salivary pooling in the vallecula and piriform sinuses;(2) the response of glottal closure reflex induced by touching the epiglottis with the endoscope;(3) the location of the bolus at the time of swallow onset assessed by "white-out" following swallowing of test jelly; and(4) pharyngeal clearance after swallowing of test jelly. We used receiver operating characteristic(ROC) curve analysis to retrospectively analyze the association between the total score and successful oral intake of pureed diets. RESULTS: One hundred and seventy-eight patients were enrolled including 113 men(63%), mean age 83 years(range, 66-98). One hundred and twenty-six patients(71%) were able to eat pureed diets during the observation period(mean ± SD, 19 ± 14 d). In ROC analysis, the cut-off value of the score for eating the pureed diets was 7(sensitivity = 0.98; specificity = 0.91).CONCLUSION: The Hyodo-Komagane endoscopic score is useful to predict the ability to eat pureed diets in elderly patients with dysphagia.展开更多
An analytical method was developed and validated for determination of patulin in apple puree by HPLC. Extraction and clean-up ofpatulin from clear extract are achieved on AFFINIMIP SPEPATULIN cartridges. Patulin is th...An analytical method was developed and validated for determination of patulin in apple puree by HPLC. Extraction and clean-up ofpatulin from clear extract are achieved on AFFINIMIP SPEPATULIN cartridges. Patulin is then separated on a Hypersil GOLD column 150 mm × 4 mm, 5 μtmand detected at 276 nm. The recovery in the range of 5 μg/kg-80 μg/kg was 81.47%. The limit of detection （LOD） was 1.36 μg/kg, and the limit of quantification （LOQ） was 4.55 μg/kg. The patulin content of the commercial samples of apple puree and samples of apple and fruit puree forinfants and young children as well as the samples of apple puree prepared from two apple varieties intended for processing （Jonathan, Florina） and obtained from conventional and uncertified organic cultures has been evaluated in this paper. The 44.83% patulin concentration of the analyzed samples were under the maximum level of the European Commission Regulation （EC） 1881/2006, in 46.55% of the analyzed samples patulin was not detected and in 8.62% of samples patulin concentration was lower than LOQ （European Comission, 2006a） Patulin was not detected in samples of apple puree intended for infants and young children consumption.展开更多
In this study,the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated.For this purpose,Rancimat method,which is one of the accelerated shelf-life test(...In this study,the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated.For this purpose,Rancimat method,which is one of the accelerated shelf-life test(ASLT)methods,was used to determine the effect of oregano(OO)and rosemary(RO)essential oils on the oxidative stability of pistachio puree.Butylated hydroxyanisole(BHA)and the control sample were used for the comparison.Concentrations used for essential oils and synthetic antioxidants were 150,300 and 600 ppm and 150 ppm,respectively.The conductivity was followed at three temperatures,110,120 and 130℃,with the addition of essential oils and BHA to pistachio puree during ASLT.Pistachio puree with essential oils showed protection against the lipid oxidation process.As the temperature increased induction time was significantly decreased during ASLT(p<0.05).The same concentrations of essential oils and BHA were also added into pistachio puree to observe the change in peroxide value(PV)and free fatty acid(FFA)value under normal storage temperatures 15,25 and 40℃.The PV and FFA increase were lower in RO,OO and BHA added pistachio puree samples during 8-month storage(p<0.05).Six hundred(600)ppm of RO added sample had an antioxidative effect as much as 150 ppm BHA added sample for both ASLT and normal storage conditions.These essential oils could be used as natural antioxidants in foods with high lipid content increasing the shelf life of these products.展开更多
Temperature effect was evaluated over the viscosity of commercial carrot puree in the range 30 to 60 ℃, using aBrookfield viscometer, model 4535, Lab-Line instruments. In order to perform the viscosity tests, 28 spec...Temperature effect was evaluated over the viscosity of commercial carrot puree in the range 30 to 60 ℃, using aBrookfield viscometer, model 4535, Lab-Line instruments. In order to perform the viscosity tests, 28 specimens of carrot puree froma local market were used. Totally, 72 tests （each one with a couple replicas） were performed during five minutes, using fourtemperatures （30, 40, 50 and 60 ℃）, six shear rates （0.26, 0.52, 1.05, 2.09, 5.24 and 10.47 s1） and three spindles （4, 5 and 6）.Statistical analysis was performed using LSD and Duncan tests with a confidence interval of 95% （p value of 0.05）. In the currentstudy, it was observed that an increase in the temperature triggers a reduction in the viscosity of the carrot specimens analyzed,although the samples tested at 60℃ were deviated from this trend, which may be due to denaturation of the starch containing carrotsamples at such temperature. Multiple biochemical and micro-structural changes inside the food specimens may begin to occur belowand over the physiological range （20-45 ℃）. Experimental data were analyzed with Power Law model in order to obtain the bestfitted parameters as a function of shear rate： It was observed that the consistent index （k） decreased with an increment in thetemperature; while all the values of parameter ＂n＂ lesser than one, which means that the puree samples behaved as a pseudo-plasticfluid. Besides that, an Arrhenius model was used to fit the parameters as a function of temperature： Parameter A was lower usingtheexperimental data at shear rates of 10.47 s-1. The modeling performed may be helpful for the appropriate selection of some processvariables, as the shear rate and operation temperature, used for the production of carrot puree; all this is in order to obtain the finishedproduct with the desired consistency.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato ...Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.展开更多
The high-water content of tomato predisposes it to spoilage by microorganisms and led producers to carry out traditional processing of tomatoes in the form of pasteurized tomato puree. However, rapid acidification of ...The high-water content of tomato predisposes it to spoilage by microorganisms and led producers to carry out traditional processing of tomatoes in the form of pasteurized tomato puree. However, rapid acidification of these traditional tomato purees is often observed. Then, the aim of this study was to evaluate the efficacy of the essential oil extracted from Clove (Syzygium aromaticum L.) in the improvement of traditional tomato puree producing technology. Essential oil of Clove (Syzygium aromaticum L.) was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of traditional tomato puree were produced by the modification of the traditional processing technology and the addition of the essential oil introduction step, followed by manual stirring during the process. Based on previous studies, two different essential oil concentrations (5.0 and 7.5 μL∙g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the traditional tomato puree produced. Results obtained revealed that the essential oil of Syzygium aromaticum investigated has a chemical composition characterized by the presence of eugenol (59.11%) and eugenol acetate (33.73%). Good stabilization of the physicochemical, microbiological and nutritional parameters in traditional tomato puree samples preserved with essential oil of Syzygium aromaticum were observed when compared to control. The essential oil of Clove, with his biological property, offers a novel approach to the management of traditional tomato puree during storage.展开更多
The feeding of children during weaning must be of good quality, this is essential, and it must not be a source of contamination to ensure the well-being of children. The objective of this work was to determine the bac...The feeding of children during weaning must be of good quality, this is essential, and it must not be a source of contamination to ensure the well-being of children. The objective of this work was to determine the bacteriological quality of the porridges and purees of weaning consumed by children from 6 to 24 months at the INSE of Guinea. For this, a descriptive study of analytical type was carried out over a period of 4 months at the INSE of Guinea. This study found that total mesophilic flora, faecal streptococci, staphylococci, and salmonella were consistent with sanitary standards in Plantin-enriched peanut paste and groundnut paste samples. They had respective bacteriological qualities of 90% and 60%. Fecal coliform contamination and ASR were observed respectively in the samples of rice husk remnants enriched with peanut paste and planting banana purée with respective values 50% and 40%. From the point of view of tampering, the samples of rice ground meal enriched with groundnut paste and Plantin banana purees were severely affected by the total coliforms at 40% and 60% respectively. In the end, poor hygiene practice during preparation increases the risk of food contamination;however, hygienic measures must be taken to improve the hygienic quality of food to maintain good health of children.展开更多
THE mechanical response and deformation mechanisms of pure nickel under nanoindentation were systematically investigated using molecular dynamics(MD)simulations,with a particular focus on the novel interplay between c...THE mechanical response and deformation mechanisms of pure nickel under nanoindentation were systematically investigated using molecular dynamics(MD)simulations,with a particular focus on the novel interplay between crystallographic orientation,grain boundary(GB)proximity,and pore characteristics(size/location).This study compares single-crystal nickel models along[100],[110],and[111]orientations with equiaxed polycrystalline models containing 0,1,and 2.5 nm pores in surface and subsurface configurations.Our results reveal that crystallographic anisotropy manifests as a 24.4%higher elastic modulus and 22.2%greater hardness in[111]-oriented single crystals compared to[100].Pore-GB synergistic effects are found to dominate the deformation behavior:2.5 nm subsurface pores reduce hardness by 25.2%through stress concentration and dislocation annihilation at GBs,whereas surface pores enable mechanical recovery via accelerated dislocation generation post-collapse.Additionally,size-dependent deformation regimes were identified,with 1 nm pores inducing negligible perturbation due to rapid atomic rearrangement,in contrast with persistent softening in 2.5 nm pores.These findings establish atomic-scale design principles for defect engineering in nickel-based aerospace components,demonstrating how crystallographic orientation,pore configuration,and GB interactions collectively govern nanoindentation behavior.展开更多
The scaling-up of electrochemical CO_(2)reduction requires circumventing the CO_(2)loss as carbonates under alkaline conditions.Zero-gap MEA cell configurations with a proton exchange membrane represent an alternative...The scaling-up of electrochemical CO_(2)reduction requires circumventing the CO_(2)loss as carbonates under alkaline conditions.Zero-gap MEA cell configurations with a proton exchange membrane represent an alternative solution in a pure acidic system,but the catalyst layer in direct contact with the hydrated proton environment usually leads to H_(2)evolution dominating.Herein,we show that polydimethyldiallyl-ammonium-chloride-coated Ag(Ag@PDDA)electrode exhibits outstanding performance with a FE of 86%,a single-pass conversion of 72%,and a stability of 28 h for CO production in pure-acid MEA compared with ammonium poly(N-methyl-piperidine-co-pterphenyl)decorated Ag(Ag/QAPPT)and cetyltrimethylammonium bromide decorated Ag(Ag/CTAB).The in situ ATR-SEIRAS reveal that PDDA creates a positive charge-rich protective outer layer and an N-rich hybrid inner layer,which not only suppresses the migration of H+during the electrolysis process and blocks the direct contact between H2O and Ag catalyst,but also promotes the generation from CO_(2)to*COOH in a pure-acid system.This work highlights the importance of polyelectrolyte engineering in regulating the electrocatalytic interface and accelerates the development of proton exchange membrane CO_(2)electrolysis.展开更多
The development of novel quantum many-body computational algorithms relies on robust benchmarking.However,generating such benchmarks is often hindered by the massive computational resources required for exact diagonal...The development of novel quantum many-body computational algorithms relies on robust benchmarking.However,generating such benchmarks is often hindered by the massive computational resources required for exact diagonalization or quantum Monte Carlo simulations,particularly at finite temperatures.In this work,we propose a new algorithm for obtaining thermal pure quantum states,which allows efficient computation of both mechanical and thermodynamic properties at finite temperatures.We implement this algorithm in our open-source C++template library,Physica.Combining the improved algorithm with state-of-the-art software engineering,our implementation achieves high performance and numerical stability.As an example,we demonstrate that for the 4×4 Hubbard model,our method runs approximately 10~3times faster than HΦ3.5.2.Moreover,the accessible temperature range is extended down toβ=32 across arbitrary doping levels.These advances significantly push forward the frontiers of benchmarking for quantum many-body systems.展开更多
The doubled haploid(DH)technique accelerates homozygosity by inducing chromosome doubling in haploid embryos derived from hybrid plants.This approach offers significant advantages over conventional rice breeding metho...The doubled haploid(DH)technique accelerates homozygosity by inducing chromosome doubling in haploid embryos derived from hybrid plants.This approach offers significant advantages over conventional rice breeding methods by shortening the breeding cycle and enabling rapid development of pure homozygous lines.Anther culture(AC)has been established as an efficient and successful method for producing DH plants via androgenesis in rice.However,despite its success in japonica rice.展开更多
This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at differentproportions, varying pasteurization temperatures, storage durations and with the application of sod...This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at differentproportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoateand potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt.There was a strong correlation (R^(2) = 0.7, Adjusted R^(2) = 0.65) between the syneresis and the water-holding capacityof the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPHradical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significantinfluence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurtdecreased when the pasteurization temperature was more than 80 ℃. The growth of lactic acid bacteria rangedbetween 2.9 × 10^(5)and 2.16 × 10^(6)CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassiumsorbate while soursop substitution inhibited the growth of mould from 1.0 × 10^(6)CFU/ml to 3.05 × 10^(5)CFU/ml thanthe preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This informationwould be valuable in yoghurt development and quality control.展开更多
The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 2...The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 28 days.Physicochemical(colour CIE L^(*),a^(*),b^(*),total oil amount,chlorophyll,pH,moisture)and microbiological(mesophilic,yeast-mould)analyses were performed at seven-day intervals on both control(untreated)and HHP-treated sample packs.It could be judged that HHP treatment effectively controlled the colour indices,preventing undesired changes during the cold storage period of avocado puree.In conclusion,this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4℃.The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.展开更多
Pure Mg boasting a relatively small corrosion rate is a potential biodegradable metal material for implants.However,its degradation behavior in the complex physiological environment is still a lack of understanding.In...Pure Mg boasting a relatively small corrosion rate is a potential biodegradable metal material for implants.However,its degradation behavior in the complex physiological environment is still a lack of understanding.In this work,we investigated the effect of corrosion product film layers on the degradation behavior of pure Mg in physiological environments.Pure Mg shows a faster corrosion rate in simulated body fluid(SBF)compared to NaCl solution.Hydrogen evolution experiments indicate that the degradation rate of pure Mg in SBF decreases rapidly within the first 12 h but stabilizes afterward.The rapid deposition of low-solubility calcium phosphate on the pure Mg in SBF provides protection to the substrate,resulting in a gradual decrease in the degradation rates.Consequently,the corrosion product film of pure Mg formed in SBF exhibits a layered structure,with the upper layer consisting of dense Ca_(3)(PO_(4))_(2)/Mg_(3)(PO_(4))_(2) and the lower layer consisting of Mg(OH)_(2)/MgO.Electrochemical impedance spectroscopy(EIS)shows that the resistance of the corrosion product film increases over time,indicating gradual strengthening of the corrosion resistance.The 4-week degradation results in the femoral marrow cavity of mice are consistent with the result in SBF in vitro.展开更多
The features of additive manufacturing(AM)have made commercially pure titanium(CP-Ti)an attractive candidate material for biomedical implants.However,achieving high strength and ductility is challenging because of the...The features of additive manufacturing(AM)have made commercially pure titanium(CP-Ti)an attractive candidate material for biomedical implants.However,achieving high strength and ductility is challenging because of the columnar structures and fine martensite formation.This study investigated the effect of carbon nanotubes(CNTs)addition on the microstructure and mechanical properties of grade 1 CP-Ti(Gr-1)during the laser powder bed fusion(L-PBF)process.A minute amount of 0.2%mass fraction(wt%)CNTs addition resulted in a high yield strength of approximately 700 MPa and exceptional ductility of 25.7%.Therein,a portion of the CNTs dissolved in the matrix as solute atoms,contributing to solution strengthening,while others were transformed into Ti C_(x)through an in situ reaction with the Ti matrix.Furthermore,the addition of CNTs resulted in the formation of a larger fraction of equiaxed grains and increased the activity of basal and prismatic slip systems.Hence,Gr-1 with CNTs exhibited significantly increased ductility while maintaining a high strength comparable to that of Gr-1 without CNTs.The insights gained from this study provide a novel approach for designing strong and ductile Ti alloys for AM.展开更多
In order to study the characteristics of pure fly ash-based geopolymer concrete(PFGC)conveniently,we used a machine learning method that can quantify the perception of characteristics to predict its compressive streng...In order to study the characteristics of pure fly ash-based geopolymer concrete(PFGC)conveniently,we used a machine learning method that can quantify the perception of characteristics to predict its compressive strength.In this study,505 groups of data were collected,and a new database of compressive strength of PFGC was constructed.In order to establish an accurate prediction model of compressive strength,five different types of machine learning networks were used for comparative analysis.The five machine learning models all showed good compressive strength prediction performance on PFGC.Among them,R2,MSE,RMSE and MAE of decision tree model(DT)are 0.99,1.58,1.25,and 0.25,respectively.While R2,MSE,RMSE and MAE of random forest model(RF)are 0.97,5.17,2.27 and 1.38,respectively.The two models have high prediction accuracy and outstanding generalization ability.In order to enhance the interpretability of model decision-making,we used importance ranking to obtain the perception of machine learning model to 13 variables.These 13 variables include chemical composition of fly ash(SiO_(2)/Al_(2)O_(3),Si/Al),the ratio of alkaline liquid to the binder,curing temperature,curing durations inside oven,fly ash dosage,fine aggregate dosage,coarse aggregate dosage,extra water dosage and sodium hydroxide dosage.Curing temperature,specimen ages and curing durations inside oven have the greatest influence on the prediction results,indicating that curing conditions have more prominent influence on the compressive strength of PFGC than ordinary Portland cement concrete.The importance of curing conditions of PFGC even exceeds that of the concrete mix proportion,due to the low reactivity of pure fly ash.展开更多
High-performance pure nickel N6/steel 45#composite plate(N6/45#)was prepared using explosive welding technique.The microstructure of the interface and nearby regions was characterized and analyzed by optical microscop...High-performance pure nickel N6/steel 45#composite plate(N6/45#)was prepared using explosive welding technique.The microstructure of the interface and nearby regions was characterized and analyzed by optical microscope,scanning electron microscope,electron backscatter diffraction,and mechanical property testing,and the microstructural features and mechanical properties of the explosive welding interface were explored.The results show that along the direction of explosive welding,the pure nickel N6/steel 45#composite plate interface gradually evolves from a flat bond to a typical wavy bond.The grains at the crests and troughs exhibit high heterogeneity,and the closer to the interface,the finer the grains.Recrystallization and low-stress deformation bands are formed at the bonding interface.Nanoindentation tests reveal that plastic deformation occurs in the interfacial bonding zone,and the nanohardness values in the crest regions are higher than that in the trough regions.The tensile strength of the N6/45#interface is 599.8 MPa,with an average shear strength of 326.3 MPa.No separation phenomenon is observed between N6 and 45#after the bending test.展开更多
Dear Editor,This letter investigates the fuzzy prescribed-time control(PTC)problem for a class of uncertain pure feedback nonlinear systems.Firstly,a novel prescribed-time stability lemma is introduced,which plays a c...Dear Editor,This letter investigates the fuzzy prescribed-time control(PTC)problem for a class of uncertain pure feedback nonlinear systems.Firstly,a novel prescribed-time stability lemma is introduced,which plays a critical role in stability analysis.Unlike existing PTC algorithms,where the nonlinear functions are typically known or satisfy a linear growth condition,our approach does not require such assumptions.To address these unknown factors,fuzzy logic systems(FLSs)are employed.Based on the new prescribed-time stability lemma,it is proven that the controller and all system states converge to the origin within the prescribed time and remain there.Finally,the effectiveness of the proposed algorithm is validated through a simulation example.展开更多
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.
文摘AIM: To identify the cut-off value for predicting the ability of elderly patients with dysphagia to swallow pureed diets using a new endoscopy scoring method. METHODS: Endoscopic swallowing evaluation of pureed diets were done in patients ≥ 65 years with dysphagia. The Hyodo-Komagane score for endoscopic swallowing evaluation is expressed as the sum(0-12) of four degrees(0-3) with four parameters:(1) salivary pooling in the vallecula and piriform sinuses;(2) the response of glottal closure reflex induced by touching the epiglottis with the endoscope;(3) the location of the bolus at the time of swallow onset assessed by "white-out" following swallowing of test jelly; and(4) pharyngeal clearance after swallowing of test jelly. We used receiver operating characteristic(ROC) curve analysis to retrospectively analyze the association between the total score and successful oral intake of pureed diets. RESULTS: One hundred and seventy-eight patients were enrolled including 113 men(63%), mean age 83 years(range, 66-98). One hundred and twenty-six patients(71%) were able to eat pureed diets during the observation period(mean ± SD, 19 ± 14 d). In ROC analysis, the cut-off value of the score for eating the pureed diets was 7(sensitivity = 0.98; specificity = 0.91).CONCLUSION: The Hyodo-Komagane endoscopic score is useful to predict the ability to eat pureed diets in elderly patients with dysphagia.
文摘An analytical method was developed and validated for determination of patulin in apple puree by HPLC. Extraction and clean-up ofpatulin from clear extract are achieved on AFFINIMIP SPEPATULIN cartridges. Patulin is then separated on a Hypersil GOLD column 150 mm × 4 mm, 5 μtmand detected at 276 nm. The recovery in the range of 5 μg/kg-80 μg/kg was 81.47%. The limit of detection （LOD） was 1.36 μg/kg, and the limit of quantification （LOQ） was 4.55 μg/kg. The patulin content of the commercial samples of apple puree and samples of apple and fruit puree forinfants and young children as well as the samples of apple puree prepared from two apple varieties intended for processing （Jonathan, Florina） and obtained from conventional and uncertified organic cultures has been evaluated in this paper. The 44.83% patulin concentration of the analyzed samples were under the maximum level of the European Commission Regulation （EC） 1881/2006, in 46.55% of the analyzed samples patulin was not detected and in 8.62% of samples patulin concentration was lower than LOQ （European Comission, 2006a） Patulin was not detected in samples of apple puree intended for infants and young children consumption.
文摘In this study,the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated.For this purpose,Rancimat method,which is one of the accelerated shelf-life test(ASLT)methods,was used to determine the effect of oregano(OO)and rosemary(RO)essential oils on the oxidative stability of pistachio puree.Butylated hydroxyanisole(BHA)and the control sample were used for the comparison.Concentrations used for essential oils and synthetic antioxidants were 150,300 and 600 ppm and 150 ppm,respectively.The conductivity was followed at three temperatures,110,120 and 130℃,with the addition of essential oils and BHA to pistachio puree during ASLT.Pistachio puree with essential oils showed protection against the lipid oxidation process.As the temperature increased induction time was significantly decreased during ASLT(p<0.05).The same concentrations of essential oils and BHA were also added into pistachio puree to observe the change in peroxide value(PV)and free fatty acid(FFA)value under normal storage temperatures 15,25 and 40℃.The PV and FFA increase were lower in RO,OO and BHA added pistachio puree samples during 8-month storage(p<0.05).Six hundred(600)ppm of RO added sample had an antioxidative effect as much as 150 ppm BHA added sample for both ASLT and normal storage conditions.These essential oils could be used as natural antioxidants in foods with high lipid content increasing the shelf life of these products.
文摘Temperature effect was evaluated over the viscosity of commercial carrot puree in the range 30 to 60 ℃, using aBrookfield viscometer, model 4535, Lab-Line instruments. In order to perform the viscosity tests, 28 specimens of carrot puree froma local market were used. Totally, 72 tests （each one with a couple replicas） were performed during five minutes, using fourtemperatures （30, 40, 50 and 60 ℃）, six shear rates （0.26, 0.52, 1.05, 2.09, 5.24 and 10.47 s1） and three spindles （4, 5 and 6）.Statistical analysis was performed using LSD and Duncan tests with a confidence interval of 95% （p value of 0.05）. In the currentstudy, it was observed that an increase in the temperature triggers a reduction in the viscosity of the carrot specimens analyzed,although the samples tested at 60℃ were deviated from this trend, which may be due to denaturation of the starch containing carrotsamples at such temperature. Multiple biochemical and micro-structural changes inside the food specimens may begin to occur belowand over the physiological range （20-45 ℃）. Experimental data were analyzed with Power Law model in order to obtain the bestfitted parameters as a function of shear rate： It was observed that the consistent index （k） decreased with an increment in thetemperature; while all the values of parameter ＂n＂ lesser than one, which means that the puree samples behaved as a pseudo-plasticfluid. Besides that, an Arrhenius model was used to fit the parameters as a function of temperature： Parameter A was lower usingtheexperimental data at shear rates of 10.47 s-1. The modeling performed may be helpful for the appropriate selection of some processvariables, as the shear rate and operation temperature, used for the production of carrot puree; all this is in order to obtain the finishedproduct with the desired consistency.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.
文摘The high-water content of tomato predisposes it to spoilage by microorganisms and led producers to carry out traditional processing of tomatoes in the form of pasteurized tomato puree. However, rapid acidification of these traditional tomato purees is often observed. Then, the aim of this study was to evaluate the efficacy of the essential oil extracted from Clove (Syzygium aromaticum L.) in the improvement of traditional tomato puree producing technology. Essential oil of Clove (Syzygium aromaticum L.) was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of traditional tomato puree were produced by the modification of the traditional processing technology and the addition of the essential oil introduction step, followed by manual stirring during the process. Based on previous studies, two different essential oil concentrations (5.0 and 7.5 μL∙g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the traditional tomato puree produced. Results obtained revealed that the essential oil of Syzygium aromaticum investigated has a chemical composition characterized by the presence of eugenol (59.11%) and eugenol acetate (33.73%). Good stabilization of the physicochemical, microbiological and nutritional parameters in traditional tomato puree samples preserved with essential oil of Syzygium aromaticum were observed when compared to control. The essential oil of Clove, with his biological property, offers a novel approach to the management of traditional tomato puree during storage.
文摘The feeding of children during weaning must be of good quality, this is essential, and it must not be a source of contamination to ensure the well-being of children. The objective of this work was to determine the bacteriological quality of the porridges and purees of weaning consumed by children from 6 to 24 months at the INSE of Guinea. For this, a descriptive study of analytical type was carried out over a period of 4 months at the INSE of Guinea. This study found that total mesophilic flora, faecal streptococci, staphylococci, and salmonella were consistent with sanitary standards in Plantin-enriched peanut paste and groundnut paste samples. They had respective bacteriological qualities of 90% and 60%. Fecal coliform contamination and ASR were observed respectively in the samples of rice husk remnants enriched with peanut paste and planting banana purée with respective values 50% and 40%. From the point of view of tampering, the samples of rice ground meal enriched with groundnut paste and Plantin banana purees were severely affected by the total coliforms at 40% and 60% respectively. In the end, poor hygiene practice during preparation increases the risk of food contamination;however, hygienic measures must be taken to improve the hygienic quality of food to maintain good health of children.
基金The National Natural Science Foundation of China(Grant No.12462006)Beijing Institute of Structure and Environment Engineering Joint Innovation Fund(No.BQJJ202414).
文摘THE mechanical response and deformation mechanisms of pure nickel under nanoindentation were systematically investigated using molecular dynamics(MD)simulations,with a particular focus on the novel interplay between crystallographic orientation,grain boundary(GB)proximity,and pore characteristics(size/location).This study compares single-crystal nickel models along[100],[110],and[111]orientations with equiaxed polycrystalline models containing 0,1,and 2.5 nm pores in surface and subsurface configurations.Our results reveal that crystallographic anisotropy manifests as a 24.4%higher elastic modulus and 22.2%greater hardness in[111]-oriented single crystals compared to[100].Pore-GB synergistic effects are found to dominate the deformation behavior:2.5 nm subsurface pores reduce hardness by 25.2%through stress concentration and dislocation annihilation at GBs,whereas surface pores enable mechanical recovery via accelerated dislocation generation post-collapse.Additionally,size-dependent deformation regimes were identified,with 1 nm pores inducing negligible perturbation due to rapid atomic rearrangement,in contrast with persistent softening in 2.5 nm pores.These findings establish atomic-scale design principles for defect engineering in nickel-based aerospace components,demonstrating how crystallographic orientation,pore configuration,and GB interactions collectively govern nanoindentation behavior.
基金financial support of the National Natural Science Foundation of China(NSFC)(52394202,52021004,52301232,and 52476056)the Natural Science Foundation of Chongqing Province(2024NSCQ-MSX1109).
文摘The scaling-up of electrochemical CO_(2)reduction requires circumventing the CO_(2)loss as carbonates under alkaline conditions.Zero-gap MEA cell configurations with a proton exchange membrane represent an alternative solution in a pure acidic system,but the catalyst layer in direct contact with the hydrated proton environment usually leads to H_(2)evolution dominating.Herein,we show that polydimethyldiallyl-ammonium-chloride-coated Ag(Ag@PDDA)electrode exhibits outstanding performance with a FE of 86%,a single-pass conversion of 72%,and a stability of 28 h for CO production in pure-acid MEA compared with ammonium poly(N-methyl-piperidine-co-pterphenyl)decorated Ag(Ag/QAPPT)and cetyltrimethylammonium bromide decorated Ag(Ag/CTAB).The in situ ATR-SEIRAS reveal that PDDA creates a positive charge-rich protective outer layer and an N-rich hybrid inner layer,which not only suppresses the migration of H+during the electrolysis process and blocks the direct contact between H2O and Ag catalyst,but also promotes the generation from CO_(2)to*COOH in a pure-acid system.This work highlights the importance of polyelectrolyte engineering in regulating the electrocatalytic interface and accelerates the development of proton exchange membrane CO_(2)electrolysis.
基金Fu-Zhou Chen for helpful discussions.The work is partly supported by the National Key Research and Development Program of China(Grant No.2022YFA1402704)the National Natural Science Foundation of China(Grant No.12247101)。
文摘The development of novel quantum many-body computational algorithms relies on robust benchmarking.However,generating such benchmarks is often hindered by the massive computational resources required for exact diagonalization or quantum Monte Carlo simulations,particularly at finite temperatures.In this work,we propose a new algorithm for obtaining thermal pure quantum states,which allows efficient computation of both mechanical and thermodynamic properties at finite temperatures.We implement this algorithm in our open-source C++template library,Physica.Combining the improved algorithm with state-of-the-art software engineering,our implementation achieves high performance and numerical stability.As an example,we demonstrate that for the 4×4 Hubbard model,our method runs approximately 10~3times faster than HΦ3.5.2.Moreover,the accessible temperature range is extended down toβ=32 across arbitrary doping levels.These advances significantly push forward the frontiers of benchmarking for quantum many-body systems.
基金supported by the Science and Technology Innovation Program of Fujian Agriculture and Forestry University,China(Grant No.KFB22045)the General Program of Natural Science Foundation Fujian,China(Grant No.2023J01460).
文摘The doubled haploid(DH)technique accelerates homozygosity by inducing chromosome doubling in haploid embryos derived from hybrid plants.This approach offers significant advantages over conventional rice breeding methods by shortening the breeding cycle and enabling rapid development of pure homozygous lines.Anther culture(AC)has been established as an efficient and successful method for producing DH plants via androgenesis in rice.However,despite its success in japonica rice.
文摘This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at differentproportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoateand potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt.There was a strong correlation (R^(2) = 0.7, Adjusted R^(2) = 0.65) between the syneresis and the water-holding capacityof the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPHradical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significantinfluence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurtdecreased when the pasteurization temperature was more than 80 ℃. The growth of lactic acid bacteria rangedbetween 2.9 × 10^(5)and 2.16 × 10^(6)CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassiumsorbate while soursop substitution inhibited the growth of mould from 1.0 × 10^(6)CFU/ml to 3.05 × 10^(5)CFU/ml thanthe preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This informationwould be valuable in yoghurt development and quality control.
文摘The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 28 days.Physicochemical(colour CIE L^(*),a^(*),b^(*),total oil amount,chlorophyll,pH,moisture)and microbiological(mesophilic,yeast-mould)analyses were performed at seven-day intervals on both control(untreated)and HHP-treated sample packs.It could be judged that HHP treatment effectively controlled the colour indices,preventing undesired changes during the cold storage period of avocado puree.In conclusion,this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4℃.The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.
基金supported by the National Natural Science Foundation of China(52127801)Postdoctoral Fellowship Program of CPSF under Grant Number GZC20231545,China Postdoctoral Science Foundation(2024T170557 and 2023M742224)+1 种基金Shanghai Post-doctoral Excellence Program(No.2023440)City University of Hong Kong Donation Grants(DON-RMG No.9229021 and 9220061).
文摘Pure Mg boasting a relatively small corrosion rate is a potential biodegradable metal material for implants.However,its degradation behavior in the complex physiological environment is still a lack of understanding.In this work,we investigated the effect of corrosion product film layers on the degradation behavior of pure Mg in physiological environments.Pure Mg shows a faster corrosion rate in simulated body fluid(SBF)compared to NaCl solution.Hydrogen evolution experiments indicate that the degradation rate of pure Mg in SBF decreases rapidly within the first 12 h but stabilizes afterward.The rapid deposition of low-solubility calcium phosphate on the pure Mg in SBF provides protection to the substrate,resulting in a gradual decrease in the degradation rates.Consequently,the corrosion product film of pure Mg formed in SBF exhibits a layered structure,with the upper layer consisting of dense Ca_(3)(PO_(4))_(2)/Mg_(3)(PO_(4))_(2) and the lower layer consisting of Mg(OH)_(2)/MgO.Electrochemical impedance spectroscopy(EIS)shows that the resistance of the corrosion product film increases over time,indicating gradual strengthening of the corrosion resistance.The 4-week degradation results in the femoral marrow cavity of mice are consistent with the result in SBF in vitro.
基金financially supported by the National Key Research and Development Project of the Ministry of Science and Technology of China(No.2022YFB4601000)the Fundamental Research Funds for the Central Universities(No.2042023kf0103)the Ministry of Trade,Industry and Energy,Korea(No.20013095)。
文摘The features of additive manufacturing(AM)have made commercially pure titanium(CP-Ti)an attractive candidate material for biomedical implants.However,achieving high strength and ductility is challenging because of the columnar structures and fine martensite formation.This study investigated the effect of carbon nanotubes(CNTs)addition on the microstructure and mechanical properties of grade 1 CP-Ti(Gr-1)during the laser powder bed fusion(L-PBF)process.A minute amount of 0.2%mass fraction(wt%)CNTs addition resulted in a high yield strength of approximately 700 MPa and exceptional ductility of 25.7%.Therein,a portion of the CNTs dissolved in the matrix as solute atoms,contributing to solution strengthening,while others were transformed into Ti C_(x)through an in situ reaction with the Ti matrix.Furthermore,the addition of CNTs resulted in the formation of a larger fraction of equiaxed grains and increased the activity of basal and prismatic slip systems.Hence,Gr-1 with CNTs exhibited significantly increased ductility while maintaining a high strength comparable to that of Gr-1 without CNTs.The insights gained from this study provide a novel approach for designing strong and ductile Ti alloys for AM.
基金Funded by the Natural Science Foundation of China(No.52109168)。
文摘In order to study the characteristics of pure fly ash-based geopolymer concrete(PFGC)conveniently,we used a machine learning method that can quantify the perception of characteristics to predict its compressive strength.In this study,505 groups of data were collected,and a new database of compressive strength of PFGC was constructed.In order to establish an accurate prediction model of compressive strength,five different types of machine learning networks were used for comparative analysis.The five machine learning models all showed good compressive strength prediction performance on PFGC.Among them,R2,MSE,RMSE and MAE of decision tree model(DT)are 0.99,1.58,1.25,and 0.25,respectively.While R2,MSE,RMSE and MAE of random forest model(RF)are 0.97,5.17,2.27 and 1.38,respectively.The two models have high prediction accuracy and outstanding generalization ability.In order to enhance the interpretability of model decision-making,we used importance ranking to obtain the perception of machine learning model to 13 variables.These 13 variables include chemical composition of fly ash(SiO_(2)/Al_(2)O_(3),Si/Al),the ratio of alkaline liquid to the binder,curing temperature,curing durations inside oven,fly ash dosage,fine aggregate dosage,coarse aggregate dosage,extra water dosage and sodium hydroxide dosage.Curing temperature,specimen ages and curing durations inside oven have the greatest influence on the prediction results,indicating that curing conditions have more prominent influence on the compressive strength of PFGC than ordinary Portland cement concrete.The importance of curing conditions of PFGC even exceeds that of the concrete mix proportion,due to the low reactivity of pure fly ash.
基金Natural Science Foundation of Shanxi Province(202203021221149)Key Research and Development Program of Shanxi Province(202302010101006,202202150401016)+1 种基金Scientific Research Start-up Fund for the Introduction of Talents in Shanxi Institute of Electronic Science and Technology(2023RKJ021)Key R&D Program of Linfen City(2334)。
文摘High-performance pure nickel N6/steel 45#composite plate(N6/45#)was prepared using explosive welding technique.The microstructure of the interface and nearby regions was characterized and analyzed by optical microscope,scanning electron microscope,electron backscatter diffraction,and mechanical property testing,and the microstructural features and mechanical properties of the explosive welding interface were explored.The results show that along the direction of explosive welding,the pure nickel N6/steel 45#composite plate interface gradually evolves from a flat bond to a typical wavy bond.The grains at the crests and troughs exhibit high heterogeneity,and the closer to the interface,the finer the grains.Recrystallization and low-stress deformation bands are formed at the bonding interface.Nanoindentation tests reveal that plastic deformation occurs in the interfacial bonding zone,and the nanohardness values in the crest regions are higher than that in the trough regions.The tensile strength of the N6/45#interface is 599.8 MPa,with an average shear strength of 326.3 MPa.No separation phenomenon is observed between N6 and 45#after the bending test.
基金supported by the National Natural Science Foundation of China(U20A20187,U22A2050)the Science Fund of Hebei Province(F2024203134,F2023203100)+3 种基金the Science and Technology Development Grant of Hebei Province(20311803D)Hebei Innovation Capability Improvement Plan project(22567619H)Basic Research Project of Shijiazhuang(241791007A)the China Scholarship Council(CSC 202308130190).
文摘Dear Editor,This letter investigates the fuzzy prescribed-time control(PTC)problem for a class of uncertain pure feedback nonlinear systems.Firstly,a novel prescribed-time stability lemma is introduced,which plays a critical role in stability analysis.Unlike existing PTC algorithms,where the nonlinear functions are typically known or satisfy a linear growth condition,our approach does not require such assumptions.To address these unknown factors,fuzzy logic systems(FLSs)are employed.Based on the new prescribed-time stability lemma,it is proven that the controller and all system states converge to the origin within the prescribed time and remain there.Finally,the effectiveness of the proposed algorithm is validated through a simulation example.
