Smart Colorimetric Corn Starch Films Combined with Anthocyanin-Loaded Glutenin-Carboxymethyl Chitosan Nanocomplexes for Freshness Monitoring of Chilled Pork

In this study,intelligent,pH-responsive colorimetric films were prepared by encapsulating anthocyanins in nanocomplexes prepared from glutenin and carboxymethyl chitosan.These nanocomplexes were added to a corn starch matrix and used in the freshness monitoring of chilled pork.The effects of anthocyanin-loaded nanocomplexes on the physical,structural,and functional characteristics of the films were investigated.The addition of anthocyanin-loaded nanocomplexes increased the tensile strength,elongation at break,hydrophobicity,and light transmittance of the films while decreasing their water vapor permeability.This is because new hydrogen bonds are formed between the film components,resulting in a more homogeneous and dense structure.The colorimetric film has a significant color response to pH changes.These films were used in experiments on the freshness of chilled pork,in which the pH changes with changing freshness states.The results show that the colorimetric film can monitor changes in the freshness of chilled pork in real time,where orange,pink,and green represent the fresh,secondary fresh,and putrefied states of pork,respectively.Therefore,the intelligent colorimetric film developed in this study has good application potential in the food industry.

Effect of Lanthanun on micructure and properties of a chilled iron camshaft

Inoculation can reduce the chill depth of a chilled iron,and therefore influence the microstructure and properties of the iron.In this paper,the effect of rare earth Lanthanun (La) on the microstructure and properties of a chilled iron camshaft was studied.The results show that the La addition efficiently enhances the mechanical properties,yet with the unfavorable effect of decreasing the chilled depth and hardness.Moreover,La promotes graphite concentration and results in large graphite size,as well as A-type graphite.It is also found that excessive La destroys the interconnection and directivity of ledeburite.According to the experimental results,the optimum adding content of La should be no more than 0.02wt.%.

The Relationships between Rheological Properties and Structural Changes of Chilled Abalone Meat

The quantitative correlation between rheological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48h. The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am, Rvm), and rheological properties (E1, τ1 , η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlations. These results suggest that the difference in rheological properties between the cross and vertical sections was mainly due to the structural changes of myofibrils and collagen fibrils, and rheological properties are influenced quantitatively by the structural characteristic values for chilling from 0h to 72h.

Fracture analysis of chilled cast iron camshaft

The fracture of a camshaft made of chilled cast iron, installed in a home-made Fukang car, happened only after running over a distance of 6,200 km. The fractured camshaft was received to conduct a series of failure analyses using visual inspection, SEM observation of fracture section, microstructure analysis, chemical composition analysis and hardness examination and so on, while those of CKD camshaft made by Citroen Company in France was also simultaneously analyzed to compare the difference between them. The results showed that the fracture of the camshaft mainly results from white section in macrostructure and Ledeburite in microstructure; the crack in the fractured camshaft should be recognized to initiate at the boundary of coarser needle-like carbide and matrix, and then propagate through the transverse section. At the same tide, the casting defects such as dendritic shrinkage, accumulated inclusion and initiated crack and abnormal external force might stimulate the fracture of camshaft as well. Based on failure analysis, some measures have been employed, and as a result, the fracture of home-made camshafts has been effectively prevented.

Optimum Scheduling for the Chilled Water System of an Intelligent Building

The energy saving issue of chilled water system in an intelligent building is analyzed from the systematic point of view, and an optimum scheduling scheme which can save energy of the system facilities and satisfy the constraints of the real time cold loads and system running is also proposed. It can make the minimum cost of the system by optimizing the number of running chillers, running parameters and the distribution of real time loads of running chillers. The improved genetic algorithm is used in the optimum scheduling scheme. The computation results show that the building energy consumption can be decreased by about 10%.

Changes in Chilled Chicken Quality and Correlation Analysis during Different Shelf Life

[Objective] The paper was to study the change rule and correlation analysis of quality indexes of chilled chicken within 7 d shelf life.[Method] Six pieces of fresh breast muscle were packaged in polyethylene（PE） food storage bags,labeled,and refrigerated at 4 ℃.The p H,water loss rate,tenderness,color value and inosinic acid content of chicken were measured at different time points of preservation（cold storage for 0,1,2,3,6,7 d）.[Result] With the prolongation of shelf life,the p H of chilled chicken first increased then tended to be stable;the water loss rate first increased then stabilized;the shear force first decreased then increased.There was little difference in brightness value（L＊） of chilled chicken dur-ing different shelf life（P〉0.05）.The red degree value（a＊） decreased with the prolongation of shelf life;the yellow degree value（b＊） increased with the extension of shelf life.The inosinic acid content decreased with the prolongation of shelf life.The p H of chilled chicken in different shelf life had significant positive correlation with water loss rate（P〈0.05） and extremely significant negative correlation with shear force（P〈0.01）.[Conclusion]The shelf life of 7 d has impact on meat color and inosinic acid of chilled chicken.Cold fresh preservation of chilled chicken should be less than 6 d;p H has certain correlation with water loss rate and shear force.

Effect of Nb on Structure and Mechanical Properties of Chilled Cast Iron at Room and Elevated Temperatures

Effect of Nb on microstructure and mechanical properties of chilled cast iron at room and elevated temperatures isstudied in this research. The results demonstrate that the cast structure and mechanical properties of chilled castiron at room and elevated temperatures are improved with the addition of trace amount of Nb. However, if Nb wasadded too much, the cast structure and mechanical properties of chilled cast iron would deteriorate. The suitablecontent of Nb in chilled cast iron is about 0.05% (mass fraction). Except the dissolution in the matrix of cast ironthe excessive Nb will form Nb-rich phases in three morphologies. Those are lumpy NbC, complicated strip-like phaseand compound with pearlite structure.

Extending Shelf Life of Chilled Pork by Combination of Chitosan Coating With Spice Extracts

The effects of spices（cinnamon,rosemary,clove）extracts and chitosan on microbiological growth,drip loss,color,and lipid oxidation of fresh chilled meat stored for 28 days at 4℃were investigated.There were four treatments：control,coated with spices（cinnamon 1.5 g·L^-1＋rosemary 1.5 g·L^-1＋clove 1.0 g·L^-1）,coated with 0.5%chitosan,coated with spices and chitosan.Chitosan coating resulted in significant inhibition of microbial growth（P〈0.05）,while the lowest microbial counts were obtained in the samples containing both chitosan and spices,indicating a possible synergistic effect.Chitosan and its combinations with spices also showed the most intense antioxidative effect when compared to the controls（P〈0.05）.Meanwhile,chitosan coating could decrease water loss and keep better color of chilled meat.The combined spice extracts and chitosan coating could effectively extend the shelf life of chilled meat.

Inhibition Effect of Herbal Preservatives on Listeria monocytogenes on Chilled Pork

This study investigated the growth situation of Listeria monocytogenes on chilled pork and the effect of herbal preservatives on this pathogen. The inhibitions of herbal preservatives were identified. The minimum inhibitory concentrations （MIC） of cinnamon and clove were all 0.79 mg.mL^-1, while the rosemary was 1.58 mg.mL^-1. And the composite herbal preservatives were got through orthogonal experiment. The optimum proportion was as following on agar medium： 1.16 mg.mL^-1 cinnamon＋2.38 mg. mL^-1 rosemary＋3.17 mg. mLl clove （herb combination number 5）, while on chilled pork, the strong inhibition of L. monocytogenes was showed, which demonstrated that the surface application of herb combination resulted in an effective delay of L. monocytogenes growth.

Numerical evaluation of the effectiveness of frost heave mitigation strategies for chilled arctic gas pipelines

To prevent the thawing of ice-rich permafrost,it is suggested that gas should be transported in a chilled state(below the freezing temperature)in pipelines buried in permafrost.However,frost heave occurs when water migrates towards the chilled pipeline and ice lenses grow underneath the pipe.This might endanger the integrity of the pipeline and the environment as well.Therefore,innovative frost heave mitigation measures are required when designing the pipeline,especially those sections in discontinuous permafrost or near the compressor stations.The ground temperature field in response to the operation of a proposed chilled gas pipeline traversing permafrost regions in Alaska was simulated by a pipe-soil thermal interaction geothermal model.Frost heave mitigation measures,including insulation around the pipe,flat slab insulation under the pipe,and heating cables combined with slab insulation,were evaluated for chilled pipeline operation in seasonally varying ambient temperatures.The numerical results show that the minimum temperature of the observation point at 2.5 m below the pipe bottom increases by 17%,29%,and 48%when the thermal conductivity of the outer insulation layer is 0.1,0.05,and 0.02 W/(m K),respectively.For flat slab insulation,the thermal field is less sensitive to varying slab thicknesses than to varying thermal conductivity,implying the thermal conductivity,not the thickness,is the crucial factor.Additionally,the heat flow could be redirected from vertical to horizontal by flat slab insulation.The electrical heating cables could be regarded as a new heat source to balance the heat removal rate of the soil around the chilled pipe.The minimum temperature of the observation point at 1.1 m below the bottom of the pipe increases from-15.2℃to-3.0,1.5,and 7.5℃,corresponding to the heating cable power of 20,30,and 40 W,respectively,with the power of 30 W deemed appropriate for the study case.It is concluded that heating cables in combination with insulation slabs could be adopted to regulate the temperature field around the chilled pipeline efficiently and economically.The advantages of this combination include redirecting the heat flow and eliminating frost in the soil underlying the pipe.These approaches could be considered for applications in gas pipeline projects in arctic and alpine/high-plateau permafrost regions.

Surface Waviness in Grinding of Thin Mould Insert Using Chilled Air as Coolant

On going trend of miniaturization in electronic rel at ed parts, which is an average of two times in every 5～7 years introduce grindin g challenges. In grinding process, the surface waviness control of thin parts is an ardent task due to its warpage, induced by the high specific grinding energy (2～10 J/mm 3). Therefore, coolant is often used to avoid thermal damage, obtai n better surface integrity and to prolong wheel life. However coolant, the incomp ressibility media introduce high forces at the grinding zone creating dimensiona l as well as shape instability. In view of these situations chilled air was ap plied in place of conventional coolant. The chilled air is produced using a two -stage vapor compression refrigeration cycle with characteristics of: temperatu re -35 ℃, pressure 0.2～0.3 MPa and flow rate 0.4 m 3/min. Also traces of eco - oil mist that encompass the chilled air are supplied to the grinding zone. B oth chilled air and eco-oil mist are applied through two independent paths of a specially designed twin compartment nozzle for maximizing the penetration. This paper investigates the grinding characteristics of mold insert which is closer to M2 tool steel (component widely used in connector industries) when using chil led air as coolant media. Grinding experiments were conducted using a vitrified bond CBN wheel (B91N100V) and a surface grinder. Initial study was focussed on establishing the most suita ble clamping method for the thin mold insert. FEM analysis and grinding experime nt studies were performed to quantitatively analyze the clamping induced deflect ion. Waviness value (W t) of (24～62) μm was achieved for resin clampi n g whereas (4～8) μm, (4～6) μm were achieved for magnetic and wax clamping res pe ctively. Wax clamping is predominantly used in all the grinding experiments that characterize the grinding process, which use chilled air as the coolant media. Between 0.15 to 0.9 mm 3/mm.s of specific material removal rate, ground sur face temperature of mold insert was increased from 0.3 ℃ to 59.7 ℃ for chi lled air. For the similar grinding conditions with the coolant fluid an increase from 0.9 ℃ to 14.4 ℃ was recorded. With increase of specific material removal rate from 0.15 to 0.65 mm 3/mm.s, F t/F n ratio was increased from (0.2 to 0.4), (0.6 to 1.67) for wet coolant and chilled air respectively. Despite of high F t/F n ratio and ground surface temperature, chilled air method has shown a surface waviness, W t from (2 to 5.6) μm. Microstructure examination of chilled air produced ground surface was comparable to those of using coolant fluids. Surface finish, R a of (0.45～0.7) μm was achieved for mold insert . This work will enable to have clear understanding about the quantitative influe nce of chilled air as well as the clamping method against the surface waviness o f thin mold insert.

STUDY ON MORPHOLOGY OF CHROMIUM IN CHILLED Cu-0.14%-2.0%Cr ALLOYS

The morphology of chromium in chilled Cu-Cr alloys with 0.14%-2.0% Cr has been studied. The results showed that eutectic Cr phase takes a fibrous shape, and pre-eutectic Cr is dendritic in the studied chilled Cu-Cr alloy. During solute treatment of the eutectic and super-eutectic Cu-Cr alloys, only part of chromium particles dissolved in copper phase, some fiber and dendritic chromium still remained. Forging before solute treatment can reduce the size of primary Cr particles, which benefits the aging structure.

Fabrication and Corrosion Behaviour of Aluminium Alloy (LM-13) Reinforced with Nano-ZrO₂Particulate Chilled Nano Metal Matrix Composites (CNMMCs) for Aerospace Applications

This research presents the results obtained and the discussions made from a series of corrosion experiments involving aluminum alloy (LM 13) reinforced with Nano-ZrO2, size of the particles dispersed varies from 100 - 200 nm and amount of addition varies from 3 wt% to 15 wt% in steps of 3 wt%. The resulting CNMMCs are solidified under the influence of copper chill of 25 mm thickness to study the effect of corrosion behavior. The corrosion test employed was the electrochemical polarization method according to ASTM G59-97 (2009) standards. Corrosion resistance was found to increase significantly with increase inZrO2 content in chilled CNMMCs. Nevertheless, even with high ZrO2 content corrosion attack i.e., pitting was found to be most severe during the initial stages of each test but it invariably decreased to a very low value in the later stages, due to the formation of an adherent protective layer on the CNMMCs developed. SEM studies of the corroded surface were also examined to study the mechanism of corrosion. Present research is undertaken to develop a corrosion resistant composite for aerospace application where aluminum is highly suspected to corrosion.

Microstructure, Mechanical Properties (Strength and Hardness) and Wear Behavior of Chilled Aluminum Alloy (LM-13) Reinforced with Titanium Carbide (TiC) Metal Matrix Composites

This paper deals with the production of aluminum alloy (LM-13) reinforced with titanium carbide (TiC) chilled composites subject to different chilling rates to study the effect of chilling on microstructure, mechanical and tribological behavior. Metallic and non-metallic chills (25 mm thick) were used in this investigation. The specimens taken from casting blocks were tested for their microstructure, strength, hardness and wear behavior. It was found in the present investigation that chilling rate and addition of TiC reinforcement (3 to 12 wt% in steps of 3 wt%) have improved both mechanical properties (strength and hardness) and wear resistance of the composite developed. Out of the chills used, copper chill was found to be good in improving mechanical properties because of its high Volumetric Heat Capacity (VHC). It is concluded from the above investigation that type of chill and hence chilling rate, reinforcement content have an effect on mechanical properties wear behavior.

Development of Nickel Alloy Reinforced with Fused SiO2 Chilled Composites and Evaluation of Thermal Properties (Thermal Conductivity &Coefficient of Thermal Expansion) and Temperature Distribution by Finite Element Analysis (FEA)

This paper presents the results obtained and the discussions made from a series of thermal experiments involving Nickel alloy (ASTM A 494 M) reinforced with fused SiO2, and size of the particles dispersed varies from 80 - 120 μm and amount of addition varies from 3 to 12 wt.% in steps of 3 wt.%. The resulting chilled MMCs are solidified under the influence of copper chill of 25 mm thickness to study the effect of chilling on thermal behaviour. Microstructural studies indicated that the reinforcement distribution is uniform with very good bonding due to chilling effect. Thermal properties were found to decrease significantly with increase in SiO2 content in chilled MMCs. It is concluded from the research that reinforcement content and the temperature has an effect on coefficient of thermal expansion and thermal conductivity of the chilled composite developed. Finite element analysis of the exhaust valve of the IC indicates that chilled Ni alloy composite developed in the present research can be used as alternate material for the existing valve material (Ni-Cr alloy steel). All the tests conducted in this research are in conformance with ASTM standards.

Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China

Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. Objective: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. Results: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness(a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phos0-phorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis(PCA). Conclusions: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.

AquaSee: Predict Load and Cooling System Faults of Supercomputers Using Chilled Water Data

An analysis of real-world operational data of Tianhe-1A(TH-1A)supercomputer system shows that chilled water data not only can reflect the status of a chiller system but also are related to supercomputer load.This study proposes AquaSee,a method that can predict the load and cooling system faults of supercomputers by using chilled water pressure and temperature data.This method is validated on the basis of real-world operational data of the TH-1A supercomputer system at the National Supercomputer Center in Tianjin.Datasets with various compositions are used to construct the prediction model,which is also established using different prediction sequence lengths.Experimental results show that the method that uses a combination of pressure and temperature data performs more effectively than that only consisting of either pressure or temperature data.The best inference sequence length is two points.Furthermore,an anomaly monitoring system is set up by using chilled water data to help engineers detect chiller system anomalies.

Physical and biochemical changes in ultra-rapid air chilled broiler muscle and quality of marinated chicken breast filets

The effect of ultra-rapid chilling in air at-20℃ over water-immersion chilling on broiler carcasses was investigated for physical and biochemical attributes.Forty-eight eviscerated carcasses were divided into two groups,one group were subjected to air chilling and other to water-immersion chilling,and samples were drawn at time periods of 1,3 and 24 h post-chill to analyze for pH,ratios of adenine:inosine nucleotide(R-values),expressible moisture,cook yield,tenderness and color.Ultra-rapid air chilled carcasses showed significant differences(P<0.05)in pH,expressible moisture and cook yield at chosen post-chill time intervals over the carcasses chilled using water-immersion technique.It was concluded that air chilled carcasses had higher pH and expressible moisture,but the R-values,and shear values did not show significant differences,and only slight difference in color of carcasses processed by the two chilling methods.In a separate experiment with 108 commercially processed carcasses,quality attributes of pre-rigor marinated breast filets were studied after subjecting the carcasses to air chilling and water-immersion chilling.Twelve filets from air and water chilled carcass aged for 1,3,and 24 h were tumble marinated for 25 min in a Sodium Tri Polyphosphate(STPP)and NaCl solution with different pick up levels of 10,15 and 20%.After measuring marinade absorption,filets were aged at 2℃ for 24 h.No differences were observed between the air and water chilling treatments in terms of marinade retention at different marinade target levels(10,15 and 20%)and time intervals(24,27 and 47 h)but cook yield of air chilled marinated fillet was higher.In conclusion,processors using further-processing operations that debone meat may find that AC to be more suitable alternative for cooling poultry carcasses because fillet color,marination yield,and tenderness were not affected,but cook yield was improved.

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing,resulting in spoilage.Cutting parts of chilled chicken,especially wings,feet,and other skin-on products,are abundant in collagen,which may be the primary target for degradation by spoilage microorganisms.In this work,a total of 17 isolates of spoilage bacteria that could secrete both collagenase and lipase were determined by raw-chicken juice agar(RJA)method,and the results showed that 7 strains of Serratia,Aeromonas,and Pseudomonas could significantly decompose the collagen ingredients.The gelatin zymography showed that Serratia liquefaciens(F5)and(G7)had apparent degradation bands around 50 kDa,and Aeromonas veronii(G8)and Aeromonas salmonicida(H8)had a band around.65 and 95 kDa,respectively.The lipase and collagenase activities were detected isolate-by-isolate,with F5 showing the highest collagenase activity.For spoilage ability on meat in situ,F5 performed strongest in spoilage ability,indicated by the total viable counts,total volatile basic nitrogen content,sensory scores,lipase,and collagenase activity.This study provides a theoretical basis for spoilage heterogeneity of strains with high-producing collagenase in meat.

DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum(n = 9) was assigned randomly to the control group(3.72 ℃/h), very fast chilling-Ⅰ group(VFC-Ⅰ, 9.31℃/h) and VFC-Ⅱ group(14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins(fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.