Due to the strong unsteadiness of pulse detonation,large flow losses are generated when the detonation wave interacts with the turbine blades,resulting in low turbine efficiency.Considering that the flow losses are di...Due to the strong unsteadiness of pulse detonation,large flow losses are generated when the detonation wave interacts with the turbine blades,resulting in low turbine efficiency.Considering that the flow losses are dissipated into the gas as heat energy,some of them can be recycled during the expansion process in subsequent stages by the reheat effect,which should be helpful to improve the detonationdriven turbine efficiency.Taking this into account,this paper developed a numerical model of the detonation chamber coupled with a two-stage axial turbine,and a stoichiometric hydrogen-air mixture was used.The improvement in turbine efficiency attributable to the reheat effect was calculated by comparing the average efficiency of the stages with the efficiency of the two-stage turbine.The research indicated that the first stage was critical in suppressing the flow unsteadiness caused by pulse detonation,which stabilized the intake condition of the second stage and consequently allowed much of the flow losses from the first stage to be recycled,so that the efficiency of the two-stage turbine was improved.At a 95%confidence level,the efficiency improvement was stable at 4.5%—5.3%,demonstrating that the reheat effect is significant in improving the efficiency of the detonation-driven turbine.展开更多
随着人民生活水平的提高和生活节奏的加快,方便快捷、营养美味的畜禽鱼肉类预制菜肴(简称“预制肉”)正逐步成为老百姓餐桌上的常客。然而,肉类食品通常含有丰富的蛋白质、脂肪及一定量的还原糖,在预制肉加工及其成品后续贮藏、复热过...随着人民生活水平的提高和生活节奏的加快,方便快捷、营养美味的畜禽鱼肉类预制菜肴(简称“预制肉”)正逐步成为老百姓餐桌上的常客。然而,肉类食品通常含有丰富的蛋白质、脂肪及一定量的还原糖,在预制肉加工及其成品后续贮藏、复热过程中不可避免地会发生美拉德反应、脂肪氧化等化学反应,易于导致晚期糖基化终末产物(advanced glycation end products,AGEs)的形成。过多摄入食源性AGEs会增加人体多种慢性病的发生率。基于肉类食品加工、贮藏过程中2种典型AGEs(羧甲基赖氨酸、羧乙基赖氨酸)的主要形成途径,以预制肉从原辅料到餐桌的全过程为主线,重点介绍了原料肉品质、肉类食品加工过程中常用的调味料及食品添加剂、加热熟制、成品贮藏及复热对预制肉中AGEs形成的影响。在此基础上,进一步探讨了预制肉加工及贮藏过程中AGEs形成的抑制策略,主要包括:采用新鲜的优质原料肉,合理选用调味料和添加剂,尽量缩短贮藏时间,在不影响产品质量安全的前提下尽量降低或缩短加热熟制及复热的温度和时间。通过这些阐述,希望为有效控制预制肉中AGEs的形成提供参考,为消费者提供更安全、更健康的预制肉类食品。展开更多
基金financially supported by the National Natural Science Foundation of China through Grant Nos.12372338 and U2241272the Natural Science Foundation of Shaanxi Province of China through Grant Nos.2023-JC-YB-352 and 2022JZ-20+1 种基金the Guangdong Basic and Applied Basic Research Foundation through Grant No.2023A1515011663the Practice and Innovation Funds for Graduate Students of Northwestern Polytechnical University through Grant No.PF2023010。
文摘Due to the strong unsteadiness of pulse detonation,large flow losses are generated when the detonation wave interacts with the turbine blades,resulting in low turbine efficiency.Considering that the flow losses are dissipated into the gas as heat energy,some of them can be recycled during the expansion process in subsequent stages by the reheat effect,which should be helpful to improve the detonationdriven turbine efficiency.Taking this into account,this paper developed a numerical model of the detonation chamber coupled with a two-stage axial turbine,and a stoichiometric hydrogen-air mixture was used.The improvement in turbine efficiency attributable to the reheat effect was calculated by comparing the average efficiency of the stages with the efficiency of the two-stage turbine.The research indicated that the first stage was critical in suppressing the flow unsteadiness caused by pulse detonation,which stabilized the intake condition of the second stage and consequently allowed much of the flow losses from the first stage to be recycled,so that the efficiency of the two-stage turbine was improved.At a 95%confidence level,the efficiency improvement was stable at 4.5%—5.3%,demonstrating that the reheat effect is significant in improving the efficiency of the detonation-driven turbine.
文摘随着人民生活水平的提高和生活节奏的加快,方便快捷、营养美味的畜禽鱼肉类预制菜肴(简称“预制肉”)正逐步成为老百姓餐桌上的常客。然而,肉类食品通常含有丰富的蛋白质、脂肪及一定量的还原糖,在预制肉加工及其成品后续贮藏、复热过程中不可避免地会发生美拉德反应、脂肪氧化等化学反应,易于导致晚期糖基化终末产物(advanced glycation end products,AGEs)的形成。过多摄入食源性AGEs会增加人体多种慢性病的发生率。基于肉类食品加工、贮藏过程中2种典型AGEs(羧甲基赖氨酸、羧乙基赖氨酸)的主要形成途径,以预制肉从原辅料到餐桌的全过程为主线,重点介绍了原料肉品质、肉类食品加工过程中常用的调味料及食品添加剂、加热熟制、成品贮藏及复热对预制肉中AGEs形成的影响。在此基础上,进一步探讨了预制肉加工及贮藏过程中AGEs形成的抑制策略,主要包括:采用新鲜的优质原料肉,合理选用调味料和添加剂,尽量缩短贮藏时间,在不影响产品质量安全的前提下尽量降低或缩短加热熟制及复热的温度和时间。通过这些阐述,希望为有效控制预制肉中AGEs的形成提供参考,为消费者提供更安全、更健康的预制肉类食品。
