We demonstrate experimentally fabrication of CO2 laser written long-period fiber gratings （LPFGs） in single-mode fiber （SMF） under tension. New transmission dips can be generated due to the frozen-in stress in the...We demonstrate experimentally fabrication of CO2 laser written long-period fiber gratings （LPFGs） in single-mode fiber （SMF） under tension. New transmission dips can be generated due to the frozen-in stress in the fiber under tension. Dynamics analysis of laser writing process is performed to study the mechanism of the grating inscription. Experimental results show that the wavelength shift of new generated resonance dips can shift towards the longer or shorter wavelength with the increase of laser scanning cycles for gratings with different pitches.展开更多
以冻梨和苹果为主要原料,柠檬酸和白砂糖为辅料调配研制出非浓缩还原汁(not from concentrated,NFC)即冻梨苹果汁并研究其贮藏品质。以感官评分为主要指标,采用单因素和正交试验法优化NFC冻梨苹果汁配方,研究其贮藏过程中品质变化规律...以冻梨和苹果为主要原料,柠檬酸和白砂糖为辅料调配研制出非浓缩还原汁(not from concentrated,NFC)即冻梨苹果汁并研究其贮藏品质。以感官评分为主要指标,采用单因素和正交试验法优化NFC冻梨苹果汁配方,研究其贮藏过程中品质变化规律。结果表明:按照冻梨汁添加量62.6%、苹果汁添加量31.3%、柠檬酸添加量0.1%、白砂糖添加量6%进行复配,产品感官评分最高为95.6;果汁贮藏35 d中pH值和可溶性固形物含量变化较小;总酚含量呈显著下降趋势(p<0.05),ABTS+自由基、DPPH自由基和羟自由基清除率分别下降16.44%、20.15%和14.24%,贮藏期微生物指标均符合国家卫生标准要求。NFC冻梨苹果汁在短期贮藏过程中抗氧化能力逐渐减弱,稳定性略显降低。展开更多
基金Project supported by the Shanghai Pujiang Program (Grant No.09PJ1404600)the New Century Excellent Talents in University, Ministry of Education of China (Grant No.NCET-10-0082)+1 种基金the Shanghai Shuguang Program (Grant No.08SG40)the Shanghai Leading Academic Discipline Project (Grant No.S30108)
文摘We demonstrate experimentally fabrication of CO2 laser written long-period fiber gratings （LPFGs） in single-mode fiber （SMF） under tension. New transmission dips can be generated due to the frozen-in stress in the fiber under tension. Dynamics analysis of laser writing process is performed to study the mechanism of the grating inscription. Experimental results show that the wavelength shift of new generated resonance dips can shift towards the longer or shorter wavelength with the increase of laser scanning cycles for gratings with different pitches.
文摘以冻梨和苹果为主要原料,柠檬酸和白砂糖为辅料调配研制出非浓缩还原汁(not from concentrated,NFC)即冻梨苹果汁并研究其贮藏品质。以感官评分为主要指标,采用单因素和正交试验法优化NFC冻梨苹果汁配方,研究其贮藏过程中品质变化规律。结果表明:按照冻梨汁添加量62.6%、苹果汁添加量31.3%、柠檬酸添加量0.1%、白砂糖添加量6%进行复配,产品感官评分最高为95.6;果汁贮藏35 d中pH值和可溶性固形物含量变化较小;总酚含量呈显著下降趋势(p<0.05),ABTS+自由基、DPPH自由基和羟自由基清除率分别下降16.44%、20.15%和14.24%,贮藏期微生物指标均符合国家卫生标准要求。NFC冻梨苹果汁在短期贮藏过程中抗氧化能力逐渐减弱,稳定性略显降低。
