The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important perform...The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important performance requirements for CS/G system are obtained. Based on these requirements, a high speed switched reluctance machine （SRM） is designed to operate as a starter/generator. The entire design process is mainly divided into two stages： electromagnetic design and thermal design. In electromagnetic design stage, the electromagnetic structure and dimensions of the machine and the number of phase winding turns per pole are obtained; the topology and main technical details of the converter are briefly introduced as well. In thermal design stage, a liquid-cooling system is designed based on the thermal analysis of the machine. In the end, the performances of the designed SRM are basically verified by simulation. To get high performances, the exciting angles are optimized in two different operating modes respectively, and the optimized performances in the motoring mode are given as well.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
文摘The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important performance requirements for CS/G system are obtained. Based on these requirements, a high speed switched reluctance machine （SRM） is designed to operate as a starter/generator. The entire design process is mainly divided into two stages： electromagnetic design and thermal design. In electromagnetic design stage, the electromagnetic structure and dimensions of the machine and the number of phase winding turns per pole are obtained; the topology and main technical details of the converter are briefly introduced as well. In thermal design stage, a liquid-cooling system is designed based on the thermal analysis of the machine. In the end, the performances of the designed SRM are basically verified by simulation. To get high performances, the exciting angles are optimized in two different operating modes respectively, and the optimized performances in the motoring mode are given as well.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
