The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries sh...The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.展开更多
[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical ...[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources. [Method] A kind of compound beverage was prepared with winter jujube and peanut meal, and its antioxidative activity was detected and its best storage conditions were determined. [ Result] The capacity of the compound beverage stored for 20 d to scavenge · OH, DPPH · and nitroso was the highest at freeze conditions, then followed by the refrigeration conditions, room temperature storage and sunlight. The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed. [ Conclusion] It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions. The storage of compound beverage should avoid direct sunlight. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China展开更多
This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used...This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used to investigate the effect of the pH （5.8-6.4）, storage time （0-10 days） and storage temperature （5-10 ℃）, on the responses, namely, mesophiles, psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts. Results showed that increase in pH and storage time had significant effect on the microbial count. No significant effect of storage temperature was observed for all the microorganisms studied. All responses were well predicted by selected mathematical models, as denoted by coefficient of determination above 0.95.展开更多
Myrtus communis L. is a spontaneous aromatic plant typical of the Mediterranean area. Myrtle berries hydrodistilled products and ethanolic extracts are mainly used as flavouring agents and food supplements. This study...Myrtus communis L. is a spontaneous aromatic plant typical of the Mediterranean area. Myrtle berries hydrodistilled products and ethanolic extracts are mainly used as flavouring agents and food supplements. This study evaluated the effect of long-term storage on the quality-related properties of myrtle berries. Storage at 2 ~C for three months effbctively preserved myrtle berries quality, both in the chemical composition and external appearance. No symptoms of chilling injury and decay occurred during the first two months of storage, at the end of storage only the 1.3% of rotting was detected. Total anthocyanic content and anthocyanin glycosides diminished whereas the antioxidant capacity increased in all samples till the end of storage. The antioxidant properties of myrtle berries were not correlated with the anthocyanic fraction. The pH of myrtle berries decreased, while gluconic acid levels increased. The results reported in this paper showed that the storage at 2 ~C for three months appears to be an effective way to preserve myrtle berries quality. The changes in the chemical composition of the fruits subjected to storage had revealed the importance of gluconic acid and pH for myrtle quality assessment. These two parameters can be used as quality markers since a strong relationship has been found between myrtle decay and the changes in these parameters,展开更多
Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at...Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at refrigerated condition at 5 ℃ using varying sperm concentrations and evaluated if sperm concentration lower than 100 × 10^6/mL would affect the motility, viability and sperm morphology at refrigerated condition. Using an artificial vagina, ejaculated goat semen was collected from goat semen donor aged 1.5 year. Physical evaluation of the collected semen showed an average volume of 0.54 mL, mean pH of 6.8 and a milky white color with thick consistency indicative of high concentration. Fresh goat semen had an initial average of 76% with an average initial sperm concentration of 128 × 10^/mL. The semen was divided into four treatments： sperm concentration of 100× 10^/mL, 75 × 10^/mL, 50 × 10^/mL and 25 × 10^/mL, and were stored at 5 ℃ for a period of 10 d. The semen evaluation was performed for each of the four treatments every other day. Results showed that the sperm concentration of spermatozoa affected the duration of storage based on the sperm motility percentage, viability and morphology of spermatozoa. The extended goat semen with sperm concentration of 25 and 50 million sperm/mL is optimal for storage within 6 d that gave satisfactory percentage motile, viable and morphologically normal spermatozoa.展开更多
Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge o...Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge of thermophysical properties such as freezing temperature, enthalpy of freezing, unfreezable water and specific heat. Channel catfish thermophysical properties at freezing temperature were determined using differential scanning calorimetry. Using the combination of Raoult＇s law and Classius-Clapeyron equations, the amount of unfreezable （bound water） was estimated to be 0.129 g H20 g^-1 During freezing （or melting）, the specific heat increased from about 1.5 J g^-1 ℃^-1 to about 30.6 J g^-1 ℃^-1 It was found that freezing of catfish occur over a wide temperature range with the peak and incident freezing temperatures occurring at temperatures of-1.88 ℃ and -6.10 ℃, respectively. About 250 J g^-1 of heat have to be removed from catfish when it is to be frozen to -40 ℃. The implication is that any system that will be designed to freeze catfish must be able to remove 250 J g^-1 of heat.展开更多
The operational frequency range of RF system at HIRFL-CSRe (cooling storage experimental ring) is 0.5-2 MHz, and it works in fundamental and second harmonic. It includes five sections: ferrite ring loaded RF cavity, R...The operational frequency range of RF system at HIRFL-CSRe (cooling storage experimental ring) is 0.5-2 MHz, and it works in fundamental and second harmonic. It includes five sections: ferrite ring loaded RF cavity, RF generator, low-level system, computer system and cavity cooling. The cavity is based on the coaxial resonator type which is short at the terminal with one gap and loaded with domestic ferrite rings. The RF generator is designed in a push-pull mode. The low-level control system is based on PID, DSP, FPGA and DDS9854+USB interface and has three feedback loops. This RF system is designed independently and manufactured domestically. For the first time, it realized the pulse modulation, variable harmonic and CW operational modes. The maximum output power is up to 70 kW and the 10 kV RF voltage is used to capture the irradiative beam and decelerate the beam from 400 to 30 MeV/u.展开更多
Energy crisis make the effective use of low grade energy more and more urgent. It is still a worldwide difficult conundrum. To efficiently recover low grade heat, this paper deals with a theoretical analysis of a new ...Energy crisis make the effective use of low grade energy more and more urgent. It is still a worldwide difficult conundrum. To efficiently recover low grade heat, this paper deals with a theoretical analysis of a new power generation method driven by a low grade heat source. When the temperature of the low grade heat source exceeds the saturated temperature, it can heat the liquid into steam. If the steam is sealed and cooled in a container, it will lead to a negative pressure condition. The proposed power generation method utilizes the negative pressure condition in the sealed container, called as a condensator. When the condensator is connected to a liquid pool, the liquid will be pumped into it by the negative pressure condition. After the conden- sator is filled by liquid, the liquid flows back into the pool and drives the turbine to generate electricity. According to our analysis, for water, the head pressure of water pumped into the condensator could reach 9.5 m when the temperature of water in the pool is 25 ℃, and the steam temperature is 105 ℃. Theoretical thermal efficiency of this power generation system could reach 3.2% to 5.8% varying with the altitude of the condensator to the water level, ignoring steam leakage loss.展开更多
We propose a scheme to manipulate a topological spin qubit which is realized with cold atoms in a one-dimensional optical lattice.In particular, by introducing a quantum opto-electro-mechanical interface, we are able ...We propose a scheme to manipulate a topological spin qubit which is realized with cold atoms in a one-dimensional optical lattice.In particular, by introducing a quantum opto-electro-mechanical interface, we are able to first transfer a superconducting qubit state to an atomic qubit state and then to store it into the topological spin qubit. In this way, an efficient topological quantum memory could be constructed for the superconducting qubit. Therefore, we can consolidate the advantages of both the noise resistance of the topological qubits and the scalability of the superconducting qubits in this hybrid architecture.展开更多
文摘The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.
文摘[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources. [Method] A kind of compound beverage was prepared with winter jujube and peanut meal, and its antioxidative activity was detected and its best storage conditions were determined. [ Result] The capacity of the compound beverage stored for 20 d to scavenge · OH, DPPH · and nitroso was the highest at freeze conditions, then followed by the refrigeration conditions, room temperature storage and sunlight. The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed. [ Conclusion] It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions. The storage of compound beverage should avoid direct sunlight. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China
文摘This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used to investigate the effect of the pH （5.8-6.4）, storage time （0-10 days） and storage temperature （5-10 ℃）, on the responses, namely, mesophiles, psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts. Results showed that increase in pH and storage time had significant effect on the microbial count. No significant effect of storage temperature was observed for all the microorganisms studied. All responses were well predicted by selected mathematical models, as denoted by coefficient of determination above 0.95.
文摘Myrtus communis L. is a spontaneous aromatic plant typical of the Mediterranean area. Myrtle berries hydrodistilled products and ethanolic extracts are mainly used as flavouring agents and food supplements. This study evaluated the effect of long-term storage on the quality-related properties of myrtle berries. Storage at 2 ~C for three months effbctively preserved myrtle berries quality, both in the chemical composition and external appearance. No symptoms of chilling injury and decay occurred during the first two months of storage, at the end of storage only the 1.3% of rotting was detected. Total anthocyanic content and anthocyanin glycosides diminished whereas the antioxidant capacity increased in all samples till the end of storage. The antioxidant properties of myrtle berries were not correlated with the anthocyanic fraction. The pH of myrtle berries decreased, while gluconic acid levels increased. The results reported in this paper showed that the storage at 2 ~C for three months appears to be an effective way to preserve myrtle berries quality. The changes in the chemical composition of the fruits subjected to storage had revealed the importance of gluconic acid and pH for myrtle quality assessment. These two parameters can be used as quality markers since a strong relationship has been found between myrtle decay and the changes in these parameters,
文摘Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at refrigerated condition at 5 ℃ using varying sperm concentrations and evaluated if sperm concentration lower than 100 × 10^6/mL would affect the motility, viability and sperm morphology at refrigerated condition. Using an artificial vagina, ejaculated goat semen was collected from goat semen donor aged 1.5 year. Physical evaluation of the collected semen showed an average volume of 0.54 mL, mean pH of 6.8 and a milky white color with thick consistency indicative of high concentration. Fresh goat semen had an initial average of 76% with an average initial sperm concentration of 128 × 10^/mL. The semen was divided into four treatments： sperm concentration of 100× 10^/mL, 75 × 10^/mL, 50 × 10^/mL and 25 × 10^/mL, and were stored at 5 ℃ for a period of 10 d. The semen evaluation was performed for each of the four treatments every other day. Results showed that the sperm concentration of spermatozoa affected the duration of storage based on the sperm motility percentage, viability and morphology of spermatozoa. The extended goat semen with sperm concentration of 25 and 50 million sperm/mL is optimal for storage within 6 d that gave satisfactory percentage motile, viable and morphologically normal spermatozoa.
文摘Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge of thermophysical properties such as freezing temperature, enthalpy of freezing, unfreezable water and specific heat. Channel catfish thermophysical properties at freezing temperature were determined using differential scanning calorimetry. Using the combination of Raoult＇s law and Classius-Clapeyron equations, the amount of unfreezable （bound water） was estimated to be 0.129 g H20 g^-1 During freezing （or melting）, the specific heat increased from about 1.5 J g^-1 ℃^-1 to about 30.6 J g^-1 ℃^-1 It was found that freezing of catfish occur over a wide temperature range with the peak and incident freezing temperatures occurring at temperatures of-1.88 ℃ and -6.10 ℃, respectively. About 250 J g^-1 of heat have to be removed from catfish when it is to be frozen to -40 ℃. The implication is that any system that will be designed to freeze catfish must be able to remove 250 J g^-1 of heat.
文摘The operational frequency range of RF system at HIRFL-CSRe (cooling storage experimental ring) is 0.5-2 MHz, and it works in fundamental and second harmonic. It includes five sections: ferrite ring loaded RF cavity, RF generator, low-level system, computer system and cavity cooling. The cavity is based on the coaxial resonator type which is short at the terminal with one gap and loaded with domestic ferrite rings. The RF generator is designed in a push-pull mode. The low-level control system is based on PID, DSP, FPGA and DDS9854+USB interface and has three feedback loops. This RF system is designed independently and manufactured domestically. For the first time, it realized the pulse modulation, variable harmonic and CW operational modes. The maximum output power is up to 70 kW and the 10 kV RF voltage is used to capture the irradiative beam and decelerate the beam from 400 to 30 MeV/u.
基金Project (No. 51109174) supported by the National Natural Science Foundation of China
文摘Energy crisis make the effective use of low grade energy more and more urgent. It is still a worldwide difficult conundrum. To efficiently recover low grade heat, this paper deals with a theoretical analysis of a new power generation method driven by a low grade heat source. When the temperature of the low grade heat source exceeds the saturated temperature, it can heat the liquid into steam. If the steam is sealed and cooled in a container, it will lead to a negative pressure condition. The proposed power generation method utilizes the negative pressure condition in the sealed container, called as a condensator. When the condensator is connected to a liquid pool, the liquid will be pumped into it by the negative pressure condition. After the conden- sator is filled by liquid, the liquid flows back into the pool and drives the turbine to generate electricity. According to our analysis, for water, the head pressure of water pumped into the condensator could reach 9.5 m when the temperature of water in the pool is 25 ℃, and the steam temperature is 105 ℃. Theoretical thermal efficiency of this power generation system could reach 3.2% to 5.8% varying with the altitude of the condensator to the water level, ignoring steam leakage loss.
基金supported by the National Fundamental Research Programm of China(Grants Nos.2013CB921804 and 2012CB921604)the National Natural Science Foundation of China(Grant Nos.11474153,11274069,11474064,61435007 and 11474177)+1 种基金the Program for Changjiang Scholars and Innovative Research Team in University of Ministry of Education of China(Grant No.IRT1243)the Research Grants Council of Hong Kong(Grant Nos.HKU173051/14P and HKU173055/15P)
文摘We propose a scheme to manipulate a topological spin qubit which is realized with cold atoms in a one-dimensional optical lattice.In particular, by introducing a quantum opto-electro-mechanical interface, we are able to first transfer a superconducting qubit state to an atomic qubit state and then to store it into the topological spin qubit. In this way, an efficient topological quantum memory could be constructed for the superconducting qubit. Therefore, we can consolidate the advantages of both the noise resistance of the topological qubits and the scalability of the superconducting qubits in this hybrid architecture.
