According to the analytical characteristics of cubic B spline function,such as compactness and discontinuous smoothness,two methods,Global integral method and Assembling method are proposed to calculate the non-linear...According to the analytical characteristics of cubic B spline function,such as compactness and discontinuous smoothness,two methods,Global integral method and Assembling method are proposed to calculate the non-linear stiffness matrix in the spline finite element method.The Global integral method transforms the integral of the product of spline functions into the sum of boundary data of the product by integral by parts.The Assembling method uses the compactness characteristics of the spline function,reduces the n+3 order stiffness matrix in unit interval to the 4 order matrix,and then obtains the global matrix by assembling the small ones.The two proposed methods are clear in theory and easy to be realized by computer program,which can effectively improve the efficiency of the algorithm for nonlinear spline element method.展开更多
As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining ...As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste.The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste.The irregular network structure and high K^(+)/Ca^(2+)ion contents of molasses hydrocolloids exerted wrapping,adhesion,barrier,and hydration effects on starch,leading to the reduction of viscosity.The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%.This work shows the great potential of molasses hydrocolloids as a lowcost and desirable material for the viscosity reduction of tapioca starch.展开更多
文摘According to the analytical characteristics of cubic B spline function,such as compactness and discontinuous smoothness,two methods,Global integral method and Assembling method are proposed to calculate the non-linear stiffness matrix in the spline finite element method.The Global integral method transforms the integral of the product of spline functions into the sum of boundary data of the product by integral by parts.The Assembling method uses the compactness characteristics of the spline function,reduces the n+3 order stiffness matrix in unit interval to the 4 order matrix,and then obtains the global matrix by assembling the small ones.The two proposed methods are clear in theory and easy to be realized by computer program,which can effectively improve the efficiency of the algorithm for nonlinear spline element method.
基金supported by the National Natural Science Foundation of China(U21B2097)the National Key Research and Development Program of China(2018YFA0901500)the Jiangsu Postdoctoral Research Foundation(2019K242)。
文摘As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste.The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste.The irregular network structure and high K^(+)/Ca^(2+)ion contents of molasses hydrocolloids exerted wrapping,adhesion,barrier,and hydration effects on starch,leading to the reduction of viscosity.The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%.This work shows the great potential of molasses hydrocolloids as a lowcost and desirable material for the viscosity reduction of tapioca starch.
