The majority of the projectiles used in the hypersonic penetration study are solid flat-nosed cylindrical projectiles with a diameter of less than 20 mm.This study aims to fill the gap in the experimental and analytic...The majority of the projectiles used in the hypersonic penetration study are solid flat-nosed cylindrical projectiles with a diameter of less than 20 mm.This study aims to fill the gap in the experimental and analytical study of the evolution of the nose shape of larger hollow projectiles under hypersonic penetration.In the hypersonic penetration test,eight ogive-nose AerMet100 steel projectiles with a diameter of 40 mm were launched to hit concrete targets with impact velocities that ranged from 1351 to 1877 m/s.Severe erosion of the projectiles was observed during high-speed penetration of heterogeneous targets,and apparent localized mushrooming occurred in the front nose of recovered projectiles.By examining the damage to projectiles,a linear relationship was found between the relative length reduction rate and the initial kinetic energy of projectiles in different penetration tests.Furthermore,microscopic analysis revealed the forming mechanism of the localized mushrooming phenomenon for eroding penetration,i.e.,material spall erosion abrasion mechanism,material flow and redistribution abrasion mechanism and localized radial upsetting deformation mechanism.Finally,a model of highspeed penetration that included erosion was established on the basis of a model of the evolution of the projectile nose that considers radial upsetting;the model was validated by test data from the literature and the present study.Depending upon the impact velocity,v0,the projectile nose may behave as undistorted,radially distorted or hemispherical.Due to the effects of abrasion of the projectile and enhancement of radial upsetting on the duration and amplitude of the secondary rising segment in the pulse shape of projectile deceleration,the predicted DOP had an upper limit.展开更多
The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual...The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.展开更多
Shimmy can reduce the service life of the nose landing gear, affect ride comfort, and even cause fuselage damage leading to aircraft crashes. Taking a light aircraft as the research object, the torsional freedom of la...Shimmy can reduce the service life of the nose landing gear, affect ride comfort, and even cause fuselage damage leading to aircraft crashes. Taking a light aircraft as the research object, the torsional freedom of landing gear around strut axis and lateral deformation of tire are considered. Since the landing gear shimmy is a nonlinear system, a nonlinear mechanical model of the front landing gear shimmy is established. Sobol index method is proposed to analyze the influence of structural parameters on the stability region of the nose landing gear, and Routh-Huritz criterion is used to verify the reliability of the analysis results of Sobol index method. We analyse the effect of torsional stiffness of strut, caster length, rated initial tire inflation pressure, rake angle, and vertical force on the stability region of theront landing gear. And the research shows that the optimization of the torsional stiffness of the strut and the caster length of the nose landing gear should be emphasized, and the influence of vertical force on the stability region of the nose landing gear should be paid attention to.展开更多
目的:探讨在(疾病)诊断相关分类(diagnosis related groups,DRGs)形势下,腹腔镜结直肠癌经自然腔道取标本(NOSES)手术方式改进及其可行性。方法:回顾性分析安阳市肿瘤医院2019年2月至2021年2月实施DRGs的42例改进后的腹腔镜结直肠癌NOSE...目的:探讨在(疾病)诊断相关分类(diagnosis related groups,DRGs)形势下,腹腔镜结直肠癌经自然腔道取标本(NOSES)手术方式改进及其可行性。方法:回顾性分析安阳市肿瘤医院2019年2月至2021年2月实施DRGs的42例改进后的腹腔镜结直肠癌NOSES术,并与同期进行常规腹腔镜结直肠癌手术的238例患者在费用、治疗结果、并发症等方面相比较。结果:NOSES改进组42例患者DRGs控费成功率为95.2%(40/42),与常规腹腔镜组在DRGs费用及近期并发症发生率方面无显著性差异(P>0.05)。结论:腹腔镜结直肠癌NOSES改进手术可以达到DRGs费用标准,手术安全可靠,应用双7号丝线代替部分直线切割闭合器是可行的。展开更多
Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study...Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.展开更多
基金the National Natural Science Foundation of China(Grant No.12102050)the Open Fund of State Key Laboratory of Explosion Science and Technology(Grant No.SKLEST-ZZ-21-18).
文摘The majority of the projectiles used in the hypersonic penetration study are solid flat-nosed cylindrical projectiles with a diameter of less than 20 mm.This study aims to fill the gap in the experimental and analytical study of the evolution of the nose shape of larger hollow projectiles under hypersonic penetration.In the hypersonic penetration test,eight ogive-nose AerMet100 steel projectiles with a diameter of 40 mm were launched to hit concrete targets with impact velocities that ranged from 1351 to 1877 m/s.Severe erosion of the projectiles was observed during high-speed penetration of heterogeneous targets,and apparent localized mushrooming occurred in the front nose of recovered projectiles.By examining the damage to projectiles,a linear relationship was found between the relative length reduction rate and the initial kinetic energy of projectiles in different penetration tests.Furthermore,microscopic analysis revealed the forming mechanism of the localized mushrooming phenomenon for eroding penetration,i.e.,material spall erosion abrasion mechanism,material flow and redistribution abrasion mechanism and localized radial upsetting deformation mechanism.Finally,a model of highspeed penetration that included erosion was established on the basis of a model of the evolution of the projectile nose that considers radial upsetting;the model was validated by test data from the literature and the present study.Depending upon the impact velocity,v0,the projectile nose may behave as undistorted,radially distorted or hemispherical.Due to the effects of abrasion of the projectile and enhancement of radial upsetting on the duration and amplitude of the secondary rising segment in the pulse shape of projectile deceleration,the predicted DOP had an upper limit.
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007)。
文摘The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.
文摘Shimmy can reduce the service life of the nose landing gear, affect ride comfort, and even cause fuselage damage leading to aircraft crashes. Taking a light aircraft as the research object, the torsional freedom of landing gear around strut axis and lateral deformation of tire are considered. Since the landing gear shimmy is a nonlinear system, a nonlinear mechanical model of the front landing gear shimmy is established. Sobol index method is proposed to analyze the influence of structural parameters on the stability region of the nose landing gear, and Routh-Huritz criterion is used to verify the reliability of the analysis results of Sobol index method. We analyse the effect of torsional stiffness of strut, caster length, rated initial tire inflation pressure, rake angle, and vertical force on the stability region of theront landing gear. And the research shows that the optimization of the torsional stiffness of the strut and the caster length of the nose landing gear should be emphasized, and the influence of vertical force on the stability region of the nose landing gear should be paid attention to.
文摘目的:探讨在(疾病)诊断相关分类(diagnosis related groups,DRGs)形势下,腹腔镜结直肠癌经自然腔道取标本(NOSES)手术方式改进及其可行性。方法:回顾性分析安阳市肿瘤医院2019年2月至2021年2月实施DRGs的42例改进后的腹腔镜结直肠癌NOSES术,并与同期进行常规腹腔镜结直肠癌手术的238例患者在费用、治疗结果、并发症等方面相比较。结果:NOSES改进组42例患者DRGs控费成功率为95.2%(40/42),与常规腹腔镜组在DRGs费用及近期并发症发生率方面无显著性差异(P>0.05)。结论:腹腔镜结直肠癌NOSES改进手术可以达到DRGs费用标准,手术安全可靠,应用双7号丝线代替部分直线切割闭合器是可行的。
基金support from the National Key R&D Program of China (2019YFD0901903)the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207)the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426)
文摘Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.
