Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a po...Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a positive solution. After that, it also introduces the sufficient conditions for stochastically stability of stochastic logistic model for cell growth of microorganism in fermentation process for positive equilibrium point by using Lyapunov function. In addition, this research establishes the sufficient conditions for zero solution as mentioned in Appendix A due to the cell growth of microorganism μmax, which cannot be negative in fermentation process. Furthermore, for numerical simulation, current research uses the 4-stage stochastic Runge-Kutta (SRK4) method to show the reality of the results.展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distr...The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.展开更多
文摘Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a positive solution. After that, it also introduces the sufficient conditions for stochastically stability of stochastic logistic model for cell growth of microorganism in fermentation process for positive equilibrium point by using Lyapunov function. In addition, this research establishes the sufficient conditions for zero solution as mentioned in Appendix A due to the cell growth of microorganism μmax, which cannot be negative in fermentation process. Furthermore, for numerical simulation, current research uses the 4-stage stochastic Runge-Kutta (SRK4) method to show the reality of the results.
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
基金the National Natural Science Foundation of China(No.31571873)the National Key Research and Development Program(2018YFD0401001)。
文摘The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.
