The fume bake-out aluminum reduction cell is a novel technology possessing such advantages as easy control for the speed of heating-up, well-distributed temperature, and little cathode and anode oxidation. The key equ...The fume bake-out aluminum reduction cell is a novel technology possessing such advantages as easy control for the speed of heating-up, well-distributed temperature, and little cathode and anode oxidation. The key equipment of fume bake-out is a combustion train whose one important part is a dispensing house. This work deals with the numerical model and the flow and temperature fields of the dispensing house, which suggests that uniformity of flow and energy distribution is influenced by the position, shape and direction of the nozzle and cross dimension of dispensing house mainly, but is less influenced by entry speed. The parameters of the dispensing house structure are optimised to satisfy the requirements for a combustion train in fume bake-out, and appropriate dimensions are obtained for a dispensing house structure.展开更多
This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this re...This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.展开更多
Motivated by the recent LHCb collaboration measurements of charmless three-body decays of Bs-0 meson, we calculate the branching fractions of Bs→K0h＋h＇-（h（＇）=K,π）decay modes using the factorization approach.B...Motivated by the recent LHCb collaboration measurements of charmless three-body decays of Bs-0 meson, we calculate the branching fractions of Bs→K0h＋h＇-（h（＇）=K,π）decay modes using the factorization approach.Both the resonant and nonresonant contributions are studied in detail. For the decays Bs→K0h＋h＇-（h（＇）=K,π） and Bs→K0h＋h＇-（h（＇）=K,π）our resultsagree well with experimental data, and the former is dominated by the K＊, while the latter one is dominated by the nonresonant con-tribution. Considering the flavor S U（3） symmetry violation, the sum of branching fractions of Bs→K0h＋h＇-（h（＇）=K,π）could accommodate the data well too. It should be noted that both branching fractions are sensitive to the scalar density （Kπ｜sq｜0））. Furthermore, the resonant contributions are dominated by the scalar K;（1430）. We hope that these branching fractions could be measured individually in the experiments so as to test the factorization approach and the flavor S U（3） asymmetry. Moreover, the direct CP asymmetries of these decays are also investigated, which could be measured in the running LHCb experiment and Super-b factory in the future.展开更多
文摘The fume bake-out aluminum reduction cell is a novel technology possessing such advantages as easy control for the speed of heating-up, well-distributed temperature, and little cathode and anode oxidation. The key equipment of fume bake-out is a combustion train whose one important part is a dispensing house. This work deals with the numerical model and the flow and temperature fields of the dispensing house, which suggests that uniformity of flow and energy distribution is influenced by the position, shape and direction of the nozzle and cross dimension of dispensing house mainly, but is less influenced by entry speed. The parameters of the dispensing house structure are optimised to satisfy the requirements for a combustion train in fume bake-out, and appropriate dimensions are obtained for a dispensing house structure.
文摘This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.
基金supported by the National Natural Science Foundation of China(Grants Nos.11175151 and 11235005)the Program for New Century Excellent Talents in University(NCET)by Ministry of Education of China(Grant No.NCET-13-0991)
文摘Motivated by the recent LHCb collaboration measurements of charmless three-body decays of Bs-0 meson, we calculate the branching fractions of Bs→K0h＋h＇-（h（＇）=K,π）decay modes using the factorization approach.Both the resonant and nonresonant contributions are studied in detail. For the decays Bs→K0h＋h＇-（h（＇）=K,π） and Bs→K0h＋h＇-（h（＇）=K,π）our resultsagree well with experimental data, and the former is dominated by the K＊, while the latter one is dominated by the nonresonant con-tribution. Considering the flavor S U（3） symmetry violation, the sum of branching fractions of Bs→K0h＋h＇-（h（＇）=K,π）could accommodate the data well too. It should be noted that both branching fractions are sensitive to the scalar density （Kπ｜sq｜0））. Furthermore, the resonant contributions are dominated by the scalar K;（1430）. We hope that these branching fractions could be measured individually in the experiments so as to test the factorization approach and the flavor S U（3） asymmetry. Moreover, the direct CP asymmetries of these decays are also investigated, which could be measured in the running LHCb experiment and Super-b factory in the future.
