The method of designing industrial processes of quench cooling, in particular, the speed of the conveyor movement with regard to shape and sizes of parts to be quenched, thermal and physical properties of material and...The method of designing industrial processes of quench cooling, in particular, the speed of the conveyor movement with regard to shape and sizes of parts to be quenched, thermal and physical properties of material and cooling capacity of quenchants has been developed. The suggested designing method and databases are the basis for the complete automation of industrial processes of quench cooling, especially for continuous conveyor lines, with the purpose of making high-strength materials. The process is controlled by infrared technique.展开更多
The article presents results of the computer simulation of quenching large-size parts in water and aqueous solutions. It has been shown that the main attention should be paid to eliminating film boiling and providing ...The article presents results of the computer simulation of quenching large-size parts in water and aqueous solutions. It has been shown that the main attention should be paid to eliminating film boiling and providing uniform cooling at the surface of the part to be quenched. Simplified formulas for calculating the optimal time of cooling large-size steel parts are presented.展开更多
Bacteriocins produced by lactic acid bacteria(LAB)are of interest due to their promising applications in the food industry.In this study,Plantaricin FB-2 was separated to two fractions(FB-2A,FB-2B)by gel filtration ch...Bacteriocins produced by lactic acid bacteria(LAB)are of interest due to their promising applications in the food industry.In this study,Plantaricin FB-2 was separated to two fractions(FB-2A,FB-2B)by gel filtration chromatography and FB-2A was chosen with higher antibacterial activity.FB-2A was further characterized by reversed-phase high performance liquid chromatography(RP-HPLC)coupled,purified AMP KMY15 was obtained and possessed antibacterial activity against Staphylococcus aureus ATCC6538(MIC=256μg/mL),Escherichia coli DH5α(MIC=128μg/mL),Salmonella Typhimurium CICI10437(MIC=512μg/mL),and Listeria monocytogenes ATCC19115(MIC=256μg/mL).The amino acid sequence of KMY15 was identified as KMYKKGRLWLVAGLS.It hemolytic activities were lower than 5%,and it co-cultures well with RAW 264.7 macrophage cells.Further Scanning Electron Microscope(SEM)also showed that KMY15 can distinctively act on the bacterial membrane leading to the leakage of cellular contents.The quantification of apoptosis using a flow cytometry(FCM)analysis further confirmed that the mortality rates of S.aureus ATCC6538 and E.coli DH5αwere 63.0%and 87.0%,respectively,after 8 h of treatment with KMY15.It effectively mitigates the growth of S.aureus ATCC6538 in milk.Complete genome sequencing of Lactiplantibacillus plantarum FB-2 reveals the relationship between KMY15 and the genome.In conclusion,KMY15 is a potent preservative and antibacterial agent.展开更多
Tea polyphenols(TP),a natural ingredient recognized for their potent antioxidant and antimicrobial properties,are the focus for extending the freshness and shelf life of apple juices in preservation.This study evaluat...Tea polyphenols(TP),a natural ingredient recognized for their potent antioxidant and antimicrobial properties,are the focus for extending the freshness and shelf life of apple juices in preservation.This study evaluated the nutritional quality,microbial growth,and sensory changes in apple juice during storage,examining the impact of TP addition on both freshly pressed and retail high-pressure processing(HPP)apple juice.For fresh apple juice,the growth of total colonies was predicted using a Modified Gompertz model.The results showed that the addition of 0.6 g/kg TP to fresh apple juice reduced the total number of colonies by 1.54 times after 11 days of storage,while the addition of 0.6 g/kg TP to retail HPP apple juice reduced the total number of colonies by 2.15 times after 20 days.In addition,apple juice treated with 0.6 g/kg of TP had good antioxidant and sensory properties compared to the control.These results indicated that the application of TP could increase the antioxidant capacity of apple juice,enhance their taste and prolong their shelf life.展开更多
文摘The method of designing industrial processes of quench cooling, in particular, the speed of the conveyor movement with regard to shape and sizes of parts to be quenched, thermal and physical properties of material and cooling capacity of quenchants has been developed. The suggested designing method and databases are the basis for the complete automation of industrial processes of quench cooling, especially for continuous conveyor lines, with the purpose of making high-strength materials. The process is controlled by infrared technique.
文摘The article presents results of the computer simulation of quenching large-size parts in water and aqueous solutions. It has been shown that the main attention should be paid to eliminating film boiling and providing uniform cooling at the surface of the part to be quenched. Simplified formulas for calculating the optimal time of cooling large-size steel parts are presented.
基金sponsored by National Natural Science Foundation of China(Program No.32101907)the Key R&D Project of Ningbo City(Program No.2022Z176)Open Funding Project of State Key Laboratory of Microbial Metabolism(Program No.MMLKF22-09).
文摘Bacteriocins produced by lactic acid bacteria(LAB)are of interest due to their promising applications in the food industry.In this study,Plantaricin FB-2 was separated to two fractions(FB-2A,FB-2B)by gel filtration chromatography and FB-2A was chosen with higher antibacterial activity.FB-2A was further characterized by reversed-phase high performance liquid chromatography(RP-HPLC)coupled,purified AMP KMY15 was obtained and possessed antibacterial activity against Staphylococcus aureus ATCC6538(MIC=256μg/mL),Escherichia coli DH5α(MIC=128μg/mL),Salmonella Typhimurium CICI10437(MIC=512μg/mL),and Listeria monocytogenes ATCC19115(MIC=256μg/mL).The amino acid sequence of KMY15 was identified as KMYKKGRLWLVAGLS.It hemolytic activities were lower than 5%,and it co-cultures well with RAW 264.7 macrophage cells.Further Scanning Electron Microscope(SEM)also showed that KMY15 can distinctively act on the bacterial membrane leading to the leakage of cellular contents.The quantification of apoptosis using a flow cytometry(FCM)analysis further confirmed that the mortality rates of S.aureus ATCC6538 and E.coli DH5αwere 63.0%and 87.0%,respectively,after 8 h of treatment with KMY15.It effectively mitigates the growth of S.aureus ATCC6538 in milk.Complete genome sequencing of Lactiplantibacillus plantarum FB-2 reveals the relationship between KMY15 and the genome.In conclusion,KMY15 is a potent preservative and antibacterial agent.
基金supported by the National Natural Science Foundation of China(grant numbers 32101907,32202003)Shanghai Jiao Tong University State Key Laboratory of Microbial Metabolism(grant number MMLKF22-09).
文摘Tea polyphenols(TP),a natural ingredient recognized for their potent antioxidant and antimicrobial properties,are the focus for extending the freshness and shelf life of apple juices in preservation.This study evaluated the nutritional quality,microbial growth,and sensory changes in apple juice during storage,examining the impact of TP addition on both freshly pressed and retail high-pressure processing(HPP)apple juice.For fresh apple juice,the growth of total colonies was predicted using a Modified Gompertz model.The results showed that the addition of 0.6 g/kg TP to fresh apple juice reduced the total number of colonies by 1.54 times after 11 days of storage,while the addition of 0.6 g/kg TP to retail HPP apple juice reduced the total number of colonies by 2.15 times after 20 days.In addition,apple juice treated with 0.6 g/kg of TP had good antioxidant and sensory properties compared to the control.These results indicated that the application of TP could increase the antioxidant capacity of apple juice,enhance their taste and prolong their shelf life.
