Automatic area estimation of algal blooms in water bodies from UAV images using texture analysis

Algal blooms,the spread of algae on the surface of water bodies,have adverse effects not only on aquatic ecosystems but also on human life.The adverse effects of harmful algal blooms(HABs)necessitate a convenient solution for detection and monitoring.Unmanned aerial vehicles(UAVs)have recently emerged as a tool for algal bloom detection,efficiently providing on-demand images at high spatiotemporal resolutions.This study developed an image processing method for algal bloom area estimation from the aerial images(obtained from the internet)captured using UAVs.As a remote sensing method of HAB detection,analysis,and monitoring,a combination of histogram and texture analyses was used to efficiently estimate the area of HABs.Statistical features like entropy(using the Kullback-Leibler method)were emphasized with the aid of a gray-level co-occurrence matrix.The results showed that the orthogonal images demonstrated fewer errors,and the morphological filter best detected algal blooms in real time,with a precision of 80%.This study provided efficient image processing approaches using on-board UAVs for HAB monitoring.

Study on Effects of Curing Process on Characteristics of Marinated Beef Products

[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.

Influence of thermomechanical processing on microstructure,texture evolution and mechanical properties of Al-Mg-Si-Cu alloy sheets

Influence of thermomechanical processing on the microstructure, texture evolution and mechanical properties of A1-Mg-Si-Cu alloy sheets was studied systematically. The quite weak mechanical properties anisotropy was obtained in the alloy sheet through thermomechanical processing optimizing. The highly elongated microstmcture is the main structure for the hot or cold-rolled alloy sheets. H {001 } （110） and E { 111 } （110） are the main texture components in the surface layer of hot-rolled sheet, while ]/-fibre is dominant in quarter and center layers. Compared with the hot-rolled sheet, the intensities offl-fibre components are higher after the first cold rolling, but H {001 }（110） component in the surface layer decreases greatly. Almost no deformation texatre can be observed after intermediate annealing. And fl-fibre becomes the main texture again after the final cold rolling. With the reduction of the thickness, the through-thickness texture gradients become much weaker. The through-thickness recrystallization texture in the solution treated sample only has cubeyD {001 }（310） component. The relationship among thermomechanical processing, microstructure, texture and mechanical orouerties was analyzed.

Modeling texture evolution during rolling process of AZ31 magnesium alloy with elasto-plastic self consistent model

To gain a better understanding about texture evolution during rolling process of AZ31 alloy, polycrystalline plasticity model was implemented into the explicit FE package, ABAQUS/Explicit by writing a user subroutine VUMAT. For each individual grain in the polycrystalline aggregate, the rate dependent model was adopted to calculate the plastic shear strain increment in combination with the Voce hardening law to describe the hardening response, the lattice reorientation caused by slip and twinning were calculated separately due to their different mechanisms. The elasto-plastic self consistent （EPSC） model was employed to relate the response of individual grain to the response of the polycrystalline aggregate. Rolling processes of AZ31 sheet and as-cast AZ31 alloy were simulated respectively. The predicted texture distributions are in aualitative a^reement with experimental results.

Effect of Cu on microstructure,mechanical properties,and texture evolution of ZK60 alloy fabricated by hot extrusion−shearing process

As-cast Mg-6Zn-xCu-0.6Zr(x=0,0.5,1.0,wt.%)alloys were fabricated by permanent mold casting;then,the alloys were subjected to homogenization heat treatment and extrusion-shearing(ES)process.The microstructure and mechanical properties of the alloys were evaluated by OM,SEM/EDS,XRD,TEM,EBSD and tensile tests.The results show that the hard MgZnCu phase in Cu-added alloy can strengthen particle-stimulated nucleation(PSN)effect and hinder the migration of dynamic recrystallization(DRX)grain boundary at an elevated temperature during ES.The ZK60+0.5Cu alloy shows an optimal tensile strength–ductility combination(UTS of 396 MPa,YS of 313 MPa,andδ=20.3%)owing to strong grain boundary strengthening and improvement of Schmid factor for{0001}■basal slip.The aggregation of microvoids around the MgZnCu phase mainly accounts for the lower tensile elongation of ZK60+1.0Cu alloy compared with ZK60 alloy.

Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.

Effect of hot-band annealing process on microstructure,texture,and r-value of final sheets of ferritic stainless steel

In this paper,the effect of different annealing processes on the microstructure,texture,and formability of ferritic stainless steel was studied in detail.The results showed that the grain size in the final sheet was larger and the recrystallization texture was more uniform after the final recrystallization annealing of hot-rolled steel with continuous annealing than that without annealing or with batch annealing.In addition,the final sheet had a higher average r-value and the lowest planar anisotropy.

Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam

The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min. Also, comparing high-pressure-induced jam （HP-jam） and heat-induced jam （H-jam） were evaluated. It was found that firmness of the peach decreased greatly when soaked at pH 2.0 〉 heated 〉 soaked at pH 2.2 or 2.5 〉 pressurized, respectively. About 88% of the peach pectin was water-soluble-pectin and high-methoxyl pectin, while low-methoxyl pectin was slight. During pressurization, the pectin did not change. However, pectin degraded through hydrolysis during heating; consequently, the middle lamella separated. Also, eight kinds of peach jam （65% sugar, pH 2.0 or pH 2.2, and 50% or 60% sugar, pH 2.5） were compared. Both color and flavor of HP-jam were better than H-jam. As the pH values were lower, L-, a-, b-values of jam became higher, and the jam became pinker. Raw peach contained about 0.3%-0.4% pectin, therefore, an addition of 0.6% pectin was needed for both HP- and H-jams. However, there was no great difference in rheology or sensory evaluation between HP- and H-jams.

Simultaneous enhancement of mechanical properties and corrosion resistance of as-cast Mg-5Zn via microstructural modification by friction stir processing

Magnesium alloys are ideal lightweight materials;however,their applications are extremely limited due to their low strength,poor ductility,and weak corrosion resistance.In the present study,a friction stir processing(FSP)treatment was employed to optimize the mechanical properties and corrosion resistance of an as-cast Mg-5Zn alloy.The average grain size of the Mg-5Zn alloy was refined from 133.8μm to1.3μm as a result of FSP.Along different directions,FSP exhibited the enhancement effects on different mechanical properties.Furthermore,according to the potentiodynamic polarization results,the corrosion current density at the free-corrosion potential of the FSPed sample,was 4.1×10^(-6)A/cm^(2)in 3.5 wt.%Na Cl aqueous solution,which was significantly lower than that of the as-cast sample.Electrochemical impedance spectroscopy revealed that the polarization impedance,Rp,of the FSPed sample was 1534Ω/cm^(2)in 3.5 wt.%NaCl aqueous solution,which was 71.4%greater than that of the as-cast sample.The corrosion morphology of the FSPed sample in 3.5 wt.%NaCl aqueous solution exhibited largely uniform corrosion,rather than severe localized corrosion characteristics,which further reduced the corrosion depth on the basis of reducing the corrosion current density.The results presented herein indicate that FSP is a viable technique for simultaneously improving the mechanical properties and corrosion resistance of the as-cast Mg-5Zn alloy.

Impressive strides in amelioration of corrosion behavior of Mg-based alloys through the PEO process combined with surface laser process: A review

The unsatisfactory corrosion properties of Mg-based alloys pose a significant obstacle to their widespread application. Plasma electrolytic oxidation(PEO) is a prevalent and effective coating method that produces a ceramic-like oxide coating on the surface of Mg-based alloys,enhancing their resistance to corrosion. Research has demonstrated that PEO treatment can substantially improve the corrosion performance of alloys based on magnesium in the short term. In an effort to enhance the corrosion resistance of PEO coatings over an extended period of time, researchers have turned their attention to the use of laser processes as both pre-and post-treatments in conjunction with the PEO process. Various laser processes, such as laser shock melting(LSM), laser shock adhesion(LSA), laser shock texturing(LST), and laser shock peening(LSP), have been investigated for their potential to improve PEO coatings on Mg substrates and their alloys. These laser melting processes can homogenize and alter the microstructure of Mg-based alloys while leaving the bulk material unchanged, thereby modifying the substrate surface. However, the porous and rough structure of PEO coatings, with their open and interconnected pore structure, can reduce their long-term corrosion resistance. As such, various laser processes are well-suited for surface modification of these coatings. This study will first examine the PEO process and the various types of laser processes used in this process, before investigating the corrosion behavior of PEO coatings in conjunction with laser pre-and post-treatment processes.

藜麦挤压面条加工工艺优化

以藜麦为原料,采用双螺杆挤压技术制备藜麦面条。以蒸煮特性和质构特性为考察指标,在单因素试验的基础上,应用响应面法优化挤压藜麦面条的挤压工艺参数,探究挤压温度、物料水分含量和螺杆转速对面条品质的影响。结果表明,挤压藜麦面条的最佳工艺条件为挤压温度113℃、物料水分含量45%、螺杆转速80r/min,此时面条的蒸煮损失较低,硬度较高。

基于响应面法的Ni60/WC涂层表面织构皮秒分束工艺参数预测研究

目的实现六分束激光在Ni60/WC涂层表面烧蚀目标织构激光加工工艺参数的精确选择。方法基于CCD响应面法,设计在不同的激光工艺参数下对Ni60/WC涂层表面进行织构烧蚀试验,以激光频率、扫描次数、扫描速度为影响因素,以圆凹坑织构直径、深度及由其直径和深度综合加权所得的综合目标为响应目标,建立目标织构所需激光工艺参数的预测模型,以织构直径、深度及综合目标作为优化条件,对预测模型进行实验验证。结果扫描次数对织构直径的影响最显著,单个脉冲光斑上所聚集的能量大小是影响织构直径误差的关键因素。对织构深度影响最显著为扫描次数和频率,织构深度与扫描次数、频率呈正相关,不同因素间的交互作用是影响织构加工结果的关键。通过对预测模型所优选的参数进行实验验证发现,以织构直径和深度、综合目标建立的预测模型优选工艺参数所加工圆凹坑织构的质量评价指标与其预测指标的误差率分别为19.37%、3.57%。功率为6 W时,六分束激光加工最优工艺参数为速度5500 mm/s、频率400 kHz、扫描2次。结论通过综合目标建立的Ni60/WC涂层表面圆凹坑织构六分束激光加工参数优选预测模型精确程度较高,能够实现Ni60/WC涂层表面加工所需织构激光参数的准确预测,为涂层表面织构加工激光参数精确选择提供了理论依据。

以牛肉为基准高水分组织化植物蛋白的工艺优化

为探究高水分组织化植物蛋白(HMTVP)模拟块状熟牛肉的最佳工艺,以大豆分离蛋白、小麦淀粉、谷朊粉、豆粕为原料进行高水分挤压,并基于熟牛肉的应变率和质构特性对HMTVP原料配方和双螺杆挤压工艺参数进行单因素分析及响应面优化。结果表明:大豆分离蛋白能提升HMTVP的硬度和咀嚼度,淀粉和进水量会降低HMTVP的硬度,喂料量在一定范围能提升HMTVP硬度;在大豆分离蛋白含量32.79%、小麦淀粉含量15.83%、谷朊粉含量24.43%、豆粕含量42.78%,进水量3.4 L/h,喂料量2.8 kg/h条件下,HMTVP的硬度为12.75 kg、咀嚼度为8.27 kg、应变率为0.92×10^(-4),实际水分含量为58.62%,与五级熟度牛肉的质构特性相近;并且在此挤压配方及工艺下制备的HMTVP感官评分较高。HMTVP具有模拟动物肉的巨大潜力,为其在食品工业中的广泛应用提供了有力的参考依据。

枸杞酸奶的制备、质构品质和风味物质分析

该研究以枸杞浆、纯牛奶为主要原料,采用单因素试验和正交试验优化枸杞酸奶的配方和发酵条件,同时采用物性测定仪测定其质构参数,并采用顶空固相微萃取-气相色谱质谱联用仪测定其挥发性风味物质组成和含量。结果表明,最佳枸杞酸奶配方为:以纯牛奶为基准(质量分数),枸杞浆添加量5%,奶粉添加量3%,蔗糖添加量10%,发酵剂添加量0.1%,42℃条件下发酵8 h,其感官评分为85.2分,硬度28.32 g,稠度379.31 g·sec,粘聚性-18.35 g,粘度指数-16.98 g·sec,酸度值100.20°T。相关性分析表明,枸杞酸奶的硬度与色泽和组织状态呈极显著负相关(r<0.001),稠度与口感呈极显著正相关(r<0.01),色泽和组织状态呈极显著正相关(r<0.001),组织状态和风味呈显著正相关(r<0.05),以及风味与口感呈极显著正相关(r<0.001)。枸杞酸奶含有32种挥发性风味物质,含量为1417.09μg/kg。枸杞浆中的醛类等是枸杞酸奶中枸杞风味主要来源。研发的枸杞酸奶色泽柔和,质地均匀,稠度适中,口感细腻,酸甜适宜,兼顾营养和风味。

Microstructure and texture characterization of superplastic Al-Mg-Li alloy

A novel thermomechanical processing was developed for producing fine grained Al-Mg-Li alloy sheets. The influences of static recrystallization annealing on the grain structure and superplastic behavior were investigated. The results show that the refined microstructure has a variation in the distribution of grain size, shape and texture across the normal direction of the sheet. The surface layer （SL） has fine, nearly equiaxed grains with a rotated cUbeND {001 }（310） orientation, whereas the center layer （CL） has coarse, elongated grains with a portion of a fiber orientation. Increasing static recrystallized temperature results in grain growth in the full thickness, decreasing of grain aspect ratio in the center layer, texture sharpening in the surface layer, but weakening in the center layer as well as decreasing of superplastic elongation. Increasing the annealing temperature also produces an sharpening of the rotated cube {001}（310） component and a decreasing of the a fiber texture in the full thickness of the sheet. The formation mechanisms of recrystallization texture at various temperatures and layers were discussed.

激光织构形状间距对单晶硅摩擦磨损特性的影响

目的提高单晶硅的减摩耐磨性能。方法利用紫外激光在单晶硅试样表面刻蚀不同形状,间距为0.1、0.2、0.3 mm,宽度为0.2 mm的织构。基于MRTR-1摩擦磨损实验机,研究干摩擦条件下织构参数对单晶硅摩擦学性能的影响。利用光学显微镜和扫描电子显微镜(SEM)观察单晶硅表面织构的微观形貌和磨痕形貌,用电子天平称量实验前后试样的质量,并计算磨损率,通过Ansys有限元软件模拟仿真试样表面应力和摩擦生热的温度分布。结果与无织构相比,刻蚀表面织构均能不同程度地降低试样的磨损率,磨损率从0.012 mm^(3)/(N·m)降至0.008 mm^(3)/(N·m);部分表面织构试样的摩擦因数下降,低于0.14;单晶硅试样的磨损机制主要为磨粒磨损和黏着磨损。仿真结果表明,织构试样的平均等效应力均大于无织构试样,在单晶硅试样表面加工织构会影响其表面整体性,容易出现应力集中现象;织构试样表面高于环境温度的区域面积小于无织构试样,且试样表面的最高温度与摩擦因数呈正相关。结论在单晶硅表面加工织构,可以有效提高试样的耐磨性能,合适的织构参数还能够降低摩擦因数。通过加工表面织构,一方面可以影响试样的整体性,另一方面能够改善试样的散热性能。

蒸制过程中大黄鱼理化性质及品质的变化

【目的】研究大黄鱼(Larimichthys crocea)在不同蒸制时间下,其理化性质及品质的变化规律,为优化大黄鱼加工工艺提供参考。【方法】测定不同蒸制时间大黄鱼鱼肉的肌原纤维蛋白、总巯基含量、Ca^(2+)-ATP酶活力、蒸煮损失率、色差、质构、风味和脂质氧化的动态变化。【结果与结论】大黄鱼在0~4 min蒸制过程中,肌原纤维蛋白相对提取率、总巯基含量和Ca^(2+)-ATP酶活力显著性下降;0~8 min时,蒸煮损失率增加,亮度值和蓝黄值上升,电子鼻响应值在4、6 min时较大,质构硬度、弹性、咀嚼性均下降;在蒸制过程中,过氧化值和硫代巴比妥酸反应物值均上升。

黑米全粉凝胶制备工艺优化及其质构特性

以黑籼粘米和黑粳粘米为原料,通过单因素试验及正交试验,探索黑米全粉凝胶的工艺条件,利用感官评价及质构仪测定凝胶的硬度、弹性、黏性、内聚性、咀嚼性及感官评分。结果表明,黑籼粘米全粉制备凝胶的较优工艺条件为米浆浓度40%、煮制温度100℃、煮制时间10 min;黑粳粘米全粉制备凝胶的较优工艺条件为米浆浓度35%、煮制温度100℃、煮制时间30 min。该工艺制得凝胶产品软硬适中、米香味浓郁、可塑性较强、适用于米糕生产;两种黑米全粉凝胶质构(硬度、胶黏性、弹性)指标综合效果的影响大小依次为米浆浓度>煮制温度>煮制时间。

马铃薯鲜湿面的制备及其品质评价

目的探究不同原料配方对面团混合特性和马铃薯鲜湿面条蒸煮、质构特性的影响,并对鲜湿面配方进行优化。方法在单因素试验中研究马铃薯全粉、芦笋全粉、水、谷朊粉、魔芋胶添加量对面团混合特性以及鲜湿面的蒸煮特性和质构特性的影响,并通过正交试验确定马铃薯营养鲜湿面制备工艺;此外,比较不同配方制备的鲜湿面的消化特性和血糖生成指数。结果正交试验和验证试验结果表明,马铃薯鲜湿面在水添加量30%,马铃薯全粉添加量6%,芦笋粉添加量4%,魔芋胶添加量0.8%或0.4%时,面条的蒸煮特性和质构特性无显著差异(P>0.05),都可用于鲜湿面的制备;对比不同配方制备鲜湿面的拉伸强度、蒸煮断条率无显著差异(P>0.05),不同方法制备鲜湿面血糖生成指数均大于80,都属于高生糖指数食品。结论通过工艺优化确定了马铃薯鲜湿面最优配方,在此配方下制备的面条具有良好的蒸煮特性和质构特性,本研究可为生产马铃薯鲜湿面提供理论依据。

槟榔加工工序及贮藏过程对其理化性质的影响

槟榔的加工过程对成品口感及健康有着较大影响,该文旨在探究槟榔加工、贮藏过程中理化性质的变化。针对槟榔加工工段,采用质构仪、扫描电子显微镜、快速水分测定仪及气相色谱-质谱联用等仪器、方法测定质构特性、微观结构、纤维持水能力;同时测定了槟榔成品在贮藏过程中水分含量和风味物质的变化情况。结果表明,在加工过程中槟榔的质构指标变化呈现降低、升高和再降低的相似趋势;烤干工序对质构的整体影响最大,硬度平均值增大至18923.53 g,咀嚼性平均值增至13567.77 g,胶黏性平均值增至10466.56 g;槟榔纤维的持水性能在酶解之后有大幅提高,达(4.11±0.37)g/g,在干燥后达到最大[(4.79±0.35)g/g],且酶解会使槟榔的内部纤维结构发生明显改变,组合酶解的方法基本可决定最终产品持水性。槟榔的特征风味物质在贮存过程中会有一些波动,各成分21 d后会出现小幅减少;而水分含量在贮藏过程中14 d下降到20.58%,之后在21 d时小幅增加至21.48%。槟榔在加工和贮藏过程理化性质的改变具有一定规律,该研究对槟榔的科学加工、贮藏及降害具有较好的指导意义。