In this paper, the defect of the Two-Time Expansion method is indicated and an improvement of this method is suggested. Certain examples.in which the present method is used, are given. Moreover, the paper shows the eq...In this paper, the defect of the Two-Time Expansion method is indicated and an improvement of this method is suggested. Certain examples.in which the present method is used, are given. Moreover, the paper shows the equivalence of the improved Two-Time Expansion Method and the method of KBM(Kryloy-Bogoliuboy-Mitropolski).展开更多
Presently developed two-phase turbulence models under-predict the gas turbulent fluctuation, because their turbulence modification models cannot fully reflect the effect of particles. In this paper, a two-time-scale d...Presently developed two-phase turbulence models under-predict the gas turbulent fluctuation, because their turbulence modification models cannot fully reflect the effect of particles. In this paper, a two-time-scale dis- sipation model of turbulence modification, developed for the two-phase velocity correlation and for the dissipation rate of gas turbulent kinetic energy, is proposed and used to simulate sudden-expansion and swirling gas-particle flows. The proposed two-time scale model gives better results than the single-time scale model. Besides, a gas tur- bulence augmentation model accounting for the finite-size particle wake effect in the gas Reynolds stress equation is proposed. The proposed turbulence modification models are used to simulate two-phase pipe flows. It can prop- erly predict both turbulence reduction and turbulence enhancement for a certain size of particles observed in ex- periments.展开更多
This work develops asymptotic expansions for solutions of systems of backward equations of time- inhomogeneous Maxkov chains in continuous time. Owing to the rapid progress in technology and the increasing complexity ...This work develops asymptotic expansions for solutions of systems of backward equations of time- inhomogeneous Maxkov chains in continuous time. Owing to the rapid progress in technology and the increasing complexity in modeling, the underlying Maxkov chains often have large state spaces, which make the computa- tional tasks ihfeasible. To reduce the complexity, two-time-scale formulations are used. By introducing a small parameter ε〉 0 and using suitable decomposition and aggregation procedures, it is formulated as a singular perturbation problem. Both Markov chains having recurrent states only and Maxkov chains including also tran- sient states are treated. Under certain weak irreducibility and smoothness conditions of the generators, the desired asymptotic expansions axe constructed. Then error bounds are obtained.展开更多
This work focuses on gene regulatory networks driven by intrinsic noise with two-time scales. It uses a stochastic averaging approach for these systems to reduce complexity. Comparing with the traditional quasi-steady...This work focuses on gene regulatory networks driven by intrinsic noise with two-time scales. It uses a stochastic averaging approach for these systems to reduce complexity. Comparing with the traditional quasi-steady- state hypothesis （QSSH）, our approach uses stochastic averaging principle to treat the intrinsic noise coming from both the fast-changing variables and the slow-changing variables, which yields a more precise description of the underlying systems. To provide further insight, this paper also investigates a prototypical two-component activator-repressor genetic circuit model as an example. If all the protein productions were linear, these two methods would yield the same reduction result. However, if one of the protein productions is nonlinear, the stochastic averaging principle leads to a different reduction result from that of the traditional QSSH.展开更多
为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂...为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂对荔枝汁风味及营养品质的影响。结果显示抗坏血酸和没食子酸抑制剂处理的样品与新鲜汁相比的色差值最小;整体香气轮廓显示葡萄糖氧化酶抑制蒸煮异味效果最佳,其次为迷迭香酸;电子鼻结果显示葡萄糖氧化酶处理的荔枝汁与新鲜汁最为接近,其次是儿茶素和邻苯三酚。挥发性成分的主成分分析结果显示抗坏血酸抑制剂处理的样品与新鲜汁最接近,其次为没食子酸、儿茶素、迷迭香酸。降硫率结果显示葡萄糖氧化酶的降硫效果最为显著,对二甲基硫醚、二甲基三硫醚、甲硫基丙醛的抑制率均达到100%,对二甲基二硫醚的抑制率为61.11%。营养品质方面,多酚类抑制剂与抗坏血酸处理的总酚、总黄酮含量和抗氧化性较新鲜汁均显著上升(P<0.05),而葡萄糖氧化酶处理的总酚、总黄酮含量较新鲜汁上升但抗氧化活性与新鲜汁无显著差异。综合色泽、pH、香气轮廓、营养品质以及降硫效果等因素进行偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA),发现葡萄糖氧化酶对荔枝汁整体品质影响最好。本研究可为荔枝以及其他热敏性水果加工过程中品质提升提供参考依据。展开更多
文摘In this paper, the defect of the Two-Time Expansion method is indicated and an improvement of this method is suggested. Certain examples.in which the present method is used, are given. Moreover, the paper shows the equivalence of the improved Two-Time Expansion Method and the method of KBM(Kryloy-Bogoliuboy-Mitropolski).
基金State Key Development Program for Basic Research of China (No.2006CB200305), the National Natural Sci-ence Foundation of China (No.50376004), and Ph.D. Program Foundation of Ministry of Education of China (No.20030007028).
文摘Presently developed two-phase turbulence models under-predict the gas turbulent fluctuation, because their turbulence modification models cannot fully reflect the effect of particles. In this paper, a two-time-scale dis- sipation model of turbulence modification, developed for the two-phase velocity correlation and for the dissipation rate of gas turbulent kinetic energy, is proposed and used to simulate sudden-expansion and swirling gas-particle flows. The proposed two-time scale model gives better results than the single-time scale model. Besides, a gas tur- bulence augmentation model accounting for the finite-size particle wake effect in the gas Reynolds stress equation is proposed. The proposed turbulence modification models are used to simulate two-phase pipe flows. It can prop- erly predict both turbulence reduction and turbulence enhancement for a certain size of particles observed in ex- periments.
基金supported in part by the National Science Foundation under DMS-0603287inpart by the National Security Agency under grant MSPF-068-029+1 种基金in part by the National Natural ScienceFoundation of China(No.70871055)supported in part by Wayne State University under Graduate ResearchAssistantship
文摘This work develops asymptotic expansions for solutions of systems of backward equations of time- inhomogeneous Maxkov chains in continuous time. Owing to the rapid progress in technology and the increasing complexity in modeling, the underlying Maxkov chains often have large state spaces, which make the computa- tional tasks ihfeasible. To reduce the complexity, two-time-scale formulations are used. By introducing a small parameter ε〉 0 and using suitable decomposition and aggregation procedures, it is formulated as a singular perturbation problem. Both Markov chains having recurrent states only and Maxkov chains including also tran- sient states are treated. Under certain weak irreducibility and smoothness conditions of the generators, the desired asymptotic expansions axe constructed. Then error bounds are obtained.
文摘This work focuses on gene regulatory networks driven by intrinsic noise with two-time scales. It uses a stochastic averaging approach for these systems to reduce complexity. Comparing with the traditional quasi-steady- state hypothesis （QSSH）, our approach uses stochastic averaging principle to treat the intrinsic noise coming from both the fast-changing variables and the slow-changing variables, which yields a more precise description of the underlying systems. To provide further insight, this paper also investigates a prototypical two-component activator-repressor genetic circuit model as an example. If all the protein productions were linear, these two methods would yield the same reduction result. However, if one of the protein productions is nonlinear, the stochastic averaging principle leads to a different reduction result from that of the traditional QSSH.
文摘为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂对荔枝汁风味及营养品质的影响。结果显示抗坏血酸和没食子酸抑制剂处理的样品与新鲜汁相比的色差值最小;整体香气轮廓显示葡萄糖氧化酶抑制蒸煮异味效果最佳,其次为迷迭香酸;电子鼻结果显示葡萄糖氧化酶处理的荔枝汁与新鲜汁最为接近,其次是儿茶素和邻苯三酚。挥发性成分的主成分分析结果显示抗坏血酸抑制剂处理的样品与新鲜汁最接近,其次为没食子酸、儿茶素、迷迭香酸。降硫率结果显示葡萄糖氧化酶的降硫效果最为显著,对二甲基硫醚、二甲基三硫醚、甲硫基丙醛的抑制率均达到100%,对二甲基二硫醚的抑制率为61.11%。营养品质方面,多酚类抑制剂与抗坏血酸处理的总酚、总黄酮含量和抗氧化性较新鲜汁均显著上升(P<0.05),而葡萄糖氧化酶处理的总酚、总黄酮含量较新鲜汁上升但抗氧化活性与新鲜汁无显著差异。综合色泽、pH、香气轮廓、营养品质以及降硫效果等因素进行偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA),发现葡萄糖氧化酶对荔枝汁整体品质影响最好。本研究可为荔枝以及其他热敏性水果加工过程中品质提升提供参考依据。
