Based on comprehensive observations of 20 wire icing events during winter from 2019 to 2021,we investigated the characteristics of the icing properties,the atmospheric boundary layer structure,the raindrop size distri...Based on comprehensive observations of 20 wire icing events during winter from 2019 to 2021,we investigated the characteristics of the icing properties,the atmospheric boundary layer structure,the raindrop size distribution,and their associated effects on the ice accretion mechanism in the mountainous region of Southwest China.The maximum ice weight was positively correlated with the duration of ice accretion in the mountainous area.The duration of precipitation accounted for less than 20%of the icing period in the mountainous area,with solid-phase hydrometeors being predominant.Icing events,dominated by freezing rain(FR)and mixed rain–graupel(more than 70%),were characterized by glaze or highdensity mixed icing.The relationship between the melting energy and refreezing energy reflected the distribution characteristics of the proportion of FR under mixed-phase precipitation.The intensity of the warm layer and the dominant precipitation phase significantly affected the variations in the microphysical properties of FR.The melting of large dry snowflakes significantly contributed to FR in the mountainous areas,resulting in smaller generalized intercepts and larger mass-weighted mean diameters in the presence of a stronger warm layer.Under a weaker warm layer,the value of the massweighted mean diameter was significantly smaller because of the inability of large solid particles to melt.Finally,FR in the mountainous area dominated the ice weight during the rapid ice accumulation period.A numerical simulation of FR icing on wires effectively revealed the evolution of disaster-causing icing in mountainous areas.展开更多
Interface stability homogeneity control remains a challenging problem in large-scale laser-melting-deposited ti-tanium(LLMDT)alloy components for aerospace applications.In this study,the homogeneity of the interface s...Interface stability homogeneity control remains a challenging problem in large-scale laser-melting-deposited ti-tanium(LLMDT)alloy components for aerospace applications.In this study,the homogeneity of the interface stability of LLMDT components after post heat treatment was investigated.Recrystallized grains nucleated and grew in the equiaxed and columnar grain regions in the LLMDT part,whereas they did not form in the interface re-gion because the recrystallization driving force in the interface region was lower than that in the LLMDT part.The microstructures of the LLMDT components showed coarsened𝛼lamellae,and their width varied from 1.65μm to 2.18μm.The𝛼lamellae did not completely coarsen during post heat treatment(950°C/1 h/air cooling+550°C/4 h/air cooling)because of the low coarsening driving force.For the LLMDT components,the ultimate tensile strength(UTS)and yield strength(YS)were slightly different in different regions owing to the slight difference in the width of the𝛼lamellae.The elongation(EL)of the LLMDT components exhibited no difference,and there was nearly zero anisotropic ductility.The highest fluctuation ratios of the UTS,YS,and EL were 3.11%,3.8%,and 7.18%,respectively.The tensile properties of the LLMDT components showed no difference in the different regions,indicating interface stability homogeneity.展开更多
The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qua...The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.展开更多
基金funded by the National Natural Science Foundation of China(Grant No.42325503)the Hubei Provincial Natural Science Foundation and the Meteorological Innovation and Development Project of China(Grant Nos.2023AFD096 and 2022CFD122)+1 种基金the Natural Science Foundation of Wuhan(Grant No.2024020901030454)the Beijige Foundation of NJIAS(Grant No.BJG202304)。
文摘Based on comprehensive observations of 20 wire icing events during winter from 2019 to 2021,we investigated the characteristics of the icing properties,the atmospheric boundary layer structure,the raindrop size distribution,and their associated effects on the ice accretion mechanism in the mountainous region of Southwest China.The maximum ice weight was positively correlated with the duration of ice accretion in the mountainous area.The duration of precipitation accounted for less than 20%of the icing period in the mountainous area,with solid-phase hydrometeors being predominant.Icing events,dominated by freezing rain(FR)and mixed rain–graupel(more than 70%),were characterized by glaze or highdensity mixed icing.The relationship between the melting energy and refreezing energy reflected the distribution characteristics of the proportion of FR under mixed-phase precipitation.The intensity of the warm layer and the dominant precipitation phase significantly affected the variations in the microphysical properties of FR.The melting of large dry snowflakes significantly contributed to FR in the mountainous areas,resulting in smaller generalized intercepts and larger mass-weighted mean diameters in the presence of a stronger warm layer.Under a weaker warm layer,the value of the massweighted mean diameter was significantly smaller because of the inability of large solid particles to melt.Finally,FR in the mountainous area dominated the ice weight during the rapid ice accumulation period.A numerical simulation of FR icing on wires effectively revealed the evolution of disaster-causing icing in mountainous areas.
基金supported by the National Key Research and Devel-opment Program of China(Grant No.2022YFB4602205).
文摘Interface stability homogeneity control remains a challenging problem in large-scale laser-melting-deposited ti-tanium(LLMDT)alloy components for aerospace applications.In this study,the homogeneity of the interface stability of LLMDT components after post heat treatment was investigated.Recrystallized grains nucleated and grew in the equiaxed and columnar grain regions in the LLMDT part,whereas they did not form in the interface re-gion because the recrystallization driving force in the interface region was lower than that in the LLMDT part.The microstructures of the LLMDT components showed coarsened𝛼lamellae,and their width varied from 1.65μm to 2.18μm.The𝛼lamellae did not completely coarsen during post heat treatment(950°C/1 h/air cooling+550°C/4 h/air cooling)because of the low coarsening driving force.For the LLMDT components,the ultimate tensile strength(UTS)and yield strength(YS)were slightly different in different regions owing to the slight difference in the width of the𝛼lamellae.The elongation(EL)of the LLMDT components exhibited no difference,and there was nearly zero anisotropic ductility.The highest fluctuation ratios of the UTS,YS,and EL were 3.11%,3.8%,and 7.18%,respectively.The tensile properties of the LLMDT components showed no difference in the different regions,indicating interface stability homogeneity.
文摘The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.
