In order to ensure that the intake of iodine from iodized salt is adequate, the effects of cooking, storage and iedination on iodine content in iodized salt have been studied. For moni toring the analytical Performanc...In order to ensure that the intake of iodine from iodized salt is adequate, the effects of cooking, storage and iedination on iodine content in iodized salt have been studied. For moni toring the analytical Performance, a qoality control exawhnation was also undertaken. The loss of iodine was greater when salt was stored in plastic bag than in glass bottle. The loss was greater in fortified salt stored at 37℃ and under 76% humidity than in that at 20 ~ 25℃ and under lower humidity. The retention of iodine varied with the kind of has and also was influenced by the water content of cooked food. In general, the retention of iodine during cooking varied considerably (from 36. 6% to 86. 1 % ). The iodine concentration in salts varied greater from 3.0 to 100.3 mg/kg in salt for markets, and from 0 to 90.0 mg/kg in salts for households. 48. 3 % of samples from markets were found to be in compliance with national standards (30 ~ 50 mg/kg), and 72.0% of samples from households were in compliance with national standartl (20 ~ 50 mg/kg). Analytical data collected from 8 of the cooperative laheratories foran analytical reference material showed a 95% codridence interval of the population mean for both precision and accuracy, falling within X± 2SD and passing quality control exdrination展开更多
This paper proposes a 3-D convection-heat dispersion model for a confined aquifer. The governing equation of the model contains not only the traditional convection and conduction terms, but also a heat dispersion term...This paper proposes a 3-D convection-heat dispersion model for a confined aquifer. The governing equation of the model contains not only the traditional convection and conduction terms, but also a heat dispersion term which has often been overlooked in many similar researches. The model is used to describe a series of aquifer thermal energy storage experiments conducted at the Shanghai experimental site, including single-well injection, double-well injection/production and multiple-well injection/prodution tests. The simulated temperatures agree very well with the field data (relative error: 2.8%-4.5%). A detailed description of the model is given, followed by a detailed comparison of simulated and measured temperature distributions.展开更多
The impedance diagram of hdrogen storage electrodes(AH electrodes )displayed twosemicircles.Thelow frequency one is affected by cycle number and composition of MH electrodes.
Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with ...Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.展开更多
Carbon dioxide （CO2） capture and geological storage （CCS） is one of promising technologies for greenhouse gas effect mitigation. Many geotechnical challenges remain during carbon dioxide storage field practices, a...Carbon dioxide （CO2） capture and geological storage （CCS） is one of promising technologies for greenhouse gas effect mitigation. Many geotechnical challenges remain during carbon dioxide storage field practices, among which effectively detecting CO2 from deep underground is one of engineering problems. This paper reviews monitoring techniques currently used during CO2 injection and storage. A method developed based on measuring seismic microtremors is of main interest. This method was first successfully used to characterize a site in this paper. To explore its feasibility in C02 storage monitoring, numerical simulations were conducted to investigate detectable changes in elastic wave signatures due to injection and geological storage of CO2. It is found that, although it is effective for shallow earth profile estimation, the surface wave velocity is not sensitive to the CO2 layer physical parameter variations,especially for a thin CO2 geological storage layer in a deep underground reservoir.展开更多
Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoem...Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoemulsions were investigated for their active functional groups,antimicrobial,and antioxidant activity.CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE,and TNE.The polydispersity index(PDI)was found between 0.13±0.01-0.31±0.02 showing a homogenous particle distribution with a lower mean size of the particles.The steam-cooked chicken fingers were divided into four batches for coatings,such as control(without coating),CNE,CvNE,and TNE and stored at 4±1℃.The pH,moisture content,proximate values,lipid oxidation of coated samples were determined during the storage period.Moreover,the sensory analysis and shelf life study were also conducted throughout the storage period.It was observed that the coated samples had a relatively higher shelf life(20 days)with minimum microbial count(4.7±0.0 log10 cfu/g),while the untreated sample(control)spoiled within 10 days of storage.In addition,coated chicken fingers exhibited a higher sensory acceptance than the control.The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents.It may also be used for shelf life extension of food products.展开更多
文摘In order to ensure that the intake of iodine from iodized salt is adequate, the effects of cooking, storage and iedination on iodine content in iodized salt have been studied. For moni toring the analytical Performance, a qoality control exawhnation was also undertaken. The loss of iodine was greater when salt was stored in plastic bag than in glass bottle. The loss was greater in fortified salt stored at 37℃ and under 76% humidity than in that at 20 ~ 25℃ and under lower humidity. The retention of iodine varied with the kind of has and also was influenced by the water content of cooked food. In general, the retention of iodine during cooking varied considerably (from 36. 6% to 86. 1 % ). The iodine concentration in salts varied greater from 3.0 to 100.3 mg/kg in salt for markets, and from 0 to 90.0 mg/kg in salts for households. 48. 3 % of samples from markets were found to be in compliance with national standards (30 ~ 50 mg/kg), and 72.0% of samples from households were in compliance with national standartl (20 ~ 50 mg/kg). Analytical data collected from 8 of the cooperative laheratories foran analytical reference material showed a 95% codridence interval of the population mean for both precision and accuracy, falling within X± 2SD and passing quality control exdrination
基金This project is partly supported by the National Natural Science Foundation of China.
文摘This paper proposes a 3-D convection-heat dispersion model for a confined aquifer. The governing equation of the model contains not only the traditional convection and conduction terms, but also a heat dispersion term which has often been overlooked in many similar researches. The model is used to describe a series of aquifer thermal energy storage experiments conducted at the Shanghai experimental site, including single-well injection, double-well injection/production and multiple-well injection/prodution tests. The simulated temperatures agree very well with the field data (relative error: 2.8%-4.5%). A detailed description of the model is given, followed by a detailed comparison of simulated and measured temperature distributions.
文摘The impedance diagram of hdrogen storage electrodes(AH electrodes )displayed twosemicircles.Thelow frequency one is affected by cycle number and composition of MH electrodes.
文摘Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.
基金the financial supports from the State Key Laboratory for Geomechanics & Deep Underground Engineering, China University of Mining and Technology (No. SKLGDUEK1002)the Fundamental Research Funds for the Central Government Supported Universities of Tongji University, China (No. 0270219037)
文摘Carbon dioxide （CO2） capture and geological storage （CCS） is one of promising technologies for greenhouse gas effect mitigation. Many geotechnical challenges remain during carbon dioxide storage field practices, among which effectively detecting CO2 from deep underground is one of engineering problems. This paper reviews monitoring techniques currently used during CO2 injection and storage. A method developed based on measuring seismic microtremors is of main interest. This method was first successfully used to characterize a site in this paper. To explore its feasibility in C02 storage monitoring, numerical simulations were conducted to investigate detectable changes in elastic wave signatures due to injection and geological storage of CO2. It is found that, although it is effective for shallow earth profile estimation, the surface wave velocity is not sensitive to the CO2 layer physical parameter variations,especially for a thin CO2 geological storage layer in a deep underground reservoir.
文摘Cinnamon nanoemulsion(CNE),clove nanoemulsion(CvNE),and thyme nanoemulsion(TNE)were prepared using three different essential oils(EOs:cinnamon,clove,and thyme)and chitosan for the coating of chicken fingers.The nanoemulsions were investigated for their active functional groups,antimicrobial,and antioxidant activity.CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE,and TNE.The polydispersity index(PDI)was found between 0.13±0.01-0.31±0.02 showing a homogenous particle distribution with a lower mean size of the particles.The steam-cooked chicken fingers were divided into four batches for coatings,such as control(without coating),CNE,CvNE,and TNE and stored at 4±1℃.The pH,moisture content,proximate values,lipid oxidation of coated samples were determined during the storage period.Moreover,the sensory analysis and shelf life study were also conducted throughout the storage period.It was observed that the coated samples had a relatively higher shelf life(20 days)with minimum microbial count(4.7±0.0 log10 cfu/g),while the untreated sample(control)spoiled within 10 days of storage.In addition,coated chicken fingers exhibited a higher sensory acceptance than the control.The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents.It may also be used for shelf life extension of food products.
