Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiékéand Boiled Cassava (Manihot esculenta Crantz)

Cassava root is shortly preserved after harvesting due to its tanning and rapid physiological decomposition. Consequently, the commercial value is reduced and the craving of its finishes products. With an aim of improving physiological quality, post harvest food value “the effects of bleaching and conservation in silo-pits were evaluated. Four (04) varieties of cassava: Bocou1, Bocou2, Bocou3 and Yavo were collected fresh and healthy in 13 months of maturity. They were subjected to a bleaching (65°C /15 - 30 s) followed by a kinetic conservation (7 days of intervals) in silo-pit (1 × 0.6 × 0.5 m). Results show that Bocou2 variety has the high proteins content (2.64% ± 0.01%), followed by hydrocyanic acid (8.21 ± 0.01 mg/100 g) and total carotenoids (26.7 μg/100 g). The conservation influences positively the protein content, reducing sugars content, the dries matter content and the total phenolic compounds for all the varieties excluded Bocou2 variety whose protein content drops. As regard of the fat contents, a weak increase is observed. The sensory analysis reveals that the boiled cassava of the Yavo variety is more appreciated followed by Bocou1 variety. Concerning the Attiéké, Bocou3 variety gives the more appreciated dish followed by the Yavo variety. In conclusion, the silo-pit conservation after bleaching improves the physiological quality of the cassava and the sensory taste even during 14 days. This study has a huge impact of reducing the post harvests losses and increases the commercial value of cassava in the world.

The Research on Sliced Boiled Chicken

Sliced boiled chicken is a kind of Chinese food which has a history of more than two hundred years.At the very beginning,it was offered to customers as a kind of fast food.After two centuries’development,it has become a cultural symbol of Guangdong region.In other words,the significance of sliced boiled chicken has transcended the food itself.It is an essential part of Cantonese life.Because it is a dish that is relatively easy to cook,we can see sliced boiled chicken everywhere in Guangdong Province,China.No matter in the city or in the countryside,in upscale restaurants or in fast food restaurants,if you want,you can easily find a place to enjoy the delicacy of sliced boiled chicken.However,most of the people just know to eat sliced boiled chicken.Only a small part of them will notice the history behind this dish.At the same time,though this dish is seen as a cultural symbol,most people just see it as a money making tool which greatly disturbs its development.

Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat

Changes in tissue structures, rheological properties of cross- and vertical section boiled abalone meat were studied in relation to boiling time. The adductor muscle of abalone Haliotis discus which was removed from the shell, was boiled for 1, 2, and 3 h, respectively. Then it was cut up and separated into cross- and vertical section meat. When observed by a light microscope and a scanning electron microscope, structural changes in the myofibrils were greatest in the cross section meat compared with the vertical section meat. When boiling time was increased from 1 h to 3 h, the instantaneous modulus E 0 and rupture strength of both section meat decreased gradually with increased boiling time, and no significant differences were observed between these two section meat for the same boiling time. When boiled for 1 h, the relaxation time of cross section meat was much longer than that of vertical section meat. There were no significant changes in the relaxation time of vertical section for different boiling time, but the relaxation time of cross section meat was reduced gradually with increasing boiling time. These results confirmed that the difference in rheological properties between the cross- and vertical section meat was mainly due to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in the amount of denatured proteins, and the manner in which the inner denatured protein components weve exchanged after boiling time was increased from 1 h to 3 h.

Dietary Fibre and Fatty Acid Evaluation of Boiled, Roasted, Germinated and Fermented Breadnut (Ukwa bekee) Seed Flours

Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94%(fermented breadnut seed flour) to 5.42%(roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40%(fermented breadnut seed flour) to 6.27%(germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.

Shanxi-Style Dish: Red-White Fried Boiled Meat

Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy sauce, cooking wine, vinegar, salt and MSG, soup stock, eggs, water soaked from Chinese prickly ashes, soya bean paste, scallions, ginger roots and garlic to taste. Directions: 1. Slice the chicken breast meat, the pork tenderloin, bamboo shoots and cucumbers. Add the chicken meat, egg whites and corn starch. Marinate the tenderloin in the Chinese prickly

Boiled Seeds

This is a story of a young man named Owen, who lived in a faraway country, and a king, who was getting old and needed to find a successor(1). The king had thought of a way to find a successor who would have courage and be honest.

Investigations on High-Speed Flash Boiling Atomization of Fuel Based on Numerical Simulations

Flash boiling atomization(FBA)is a promising approach for enhancing spray atomization,which can generate a fine and more evenly distributed spray by increasing the fuel injection temperature or reducing the ambient pressure.However,when the outlet speed of the nozzle exceeds 400 m/s,investigating high-speed flash boiling atomization(HFBA)becomes quite challenging.This difficulty arises fromthe involvement ofmany complex physical processes and the requirement for a very fine mesh in numerical simulations.In this study,an HFBA model for gasoline direct injection(GDI)is established.This model incorporates primary and secondary atomization,as well as vaporization and boilingmodels,to describe the development process of the flash boiling spray.Compared to lowspeed FBA,these physical processes significantly impact HFBA.In this model,the Eulerian description is utilized for modeling the gas,and the Lagrangian description is applied to model the droplets,which effectively captures the movement of the droplets and avoids excessive mesh in the Eulerian coordinates.Under various conditions,numerical solutions of the Sauter mean diameter(SMD)for GDI show good agreement with experimental data,validating the proposed model’s performance.Simulations based on this HFBA model investigate the influences of fuel injection temperature and ambient pressure on the atomization process.Numerical analyses of the velocity field,temperature field,vapor mass fraction distribution,particle size distribution,and spray penetration length under different superheat degrees reveal that high injection temperature or low ambient pressure significantly affects the formation of small and dispersed droplet distribution.This effect is conducive to the refinement of spray particles and enhances atomization.

Geology and mineralization of the Dongping supergiant alkalic-hosted Au-Te deposit(>100 t Au)in Northern Hebei Province,China:A review

The Dongping deposit is the largest alkalic-hosted gold deposit in China containing>100 t of Au.This paper presents a new understanding for Dongping ore system,based on the previous studies.The mineralization originally occurred at 400-380 Ma,simultaneous with emplacement of the Shuiquangou alkaline complex,and was overprinted by the hydrothermal activity in the Yanshanian.Isotope compositions of ores indicate metals of the deposit are mainly provided by the Shuiquangou complex.Ore-forming fluids are characterized by increasing oxygen fugacity and decreasing sulfur fugacity,while tellurium fugacity increased in the Stage II-2 and decreased in Stage II-3.These systematic changes are closely related to the processes of mineral precipitation and fluid evolution.Sulfide precipitation from Stage Ⅰ to Stage Ⅱ was triggered by fluid boiling,which leads to the precipitation of Pb-Bi-Te,due to decrement of sulfur fugacity.Condensation of gas phase containing high concentration of H_2Te leads to precipitation of Te-Au-Ag minerals and native tellurium.Based on these hypotheses,this paper present a polyphase metallogenic model as follow.During the Devonian,fluids were released from alkaline magmas,which carried ore-forming materials form the surrounding rocks and precipitate the early ores.During the Jurassic-Cretaceous,fluorine-rich fluids exsolved from highly factionated Shangshuiquan granite,which extracted and concentrated Au from the Shuiquangou complex and the Sanggan Group metamorphic rocks,and finally formed the Dongping gold deposit.

A Novel Numerical Method for Simulating Boiling Heat Transfer of Nanofluids

In this paper,a new approach called the Eulerian species method was proposed for simulating the convective and/or boiling heat transfer of nanofluids.The movement of nanoparticles in nanofluids is tracked by the species transport equation,and the boiling process of nanofluids is computed by the Eulerian multiphase method coupled with the RPI boiling model.The validity of the species transport equation for simulating nanoparticles movement was verified by conducting a simulation of nanofluids convective heat transfer.Simulation results of boiling heat transfer of nanofluids were obtained by using the commercial CFD software ANSYS Fluent and compared with experimental data and results from another numerical method(Eulerian three-phase model).Good agreement with experimental data was achieved,and it was proved the Eulerian species method is better than the Eulerian three-phase model since it can give better simulation results with higher accuracy but needs fewer computation resources.

Experimental Study on the Bubble Dynamics of Magnetized Water Boiling

Boiling heat transfer,as an efficient heat transfer approach,that can absorb a large amount of latent heat during the vaporization,is especially suitable for heat transfer occasions with high heat flux demands.Experimental studies show that the surface tension coefficient of pure water can be reduced sharply(up to 25%)when it is magnetized by amagnetic field applied externally.In this paper,magnetized water(MW)was used as the work fluid to conduct boiling heat transfer experiments,to explore the influence of magnetization on the boiling characteristics of pure water.The electromagnetic device was used to magnetize water,and then the MW was used as the work-fluid of boiling heat transfer experiments,the bubble dynamic behavior of the MW boiling was captured by a video camera,and the characteristics andmechanism were analyzed.It was found that at the same conditions,the boiling of MW can produce more vapor bubbles of smaller size than the water without magnetization,which leads to a higher heat-transfer efficiency.This indicates that magnetization can enhance the boiling heat transfer of pure water.Furthermore,the thermal conditions required by magnetized water when the boiling is started are lower than the non-magnetized water boiling,whichmeans the earlier start of nucleate pool boiling when using the MW.

Effect of the Geometrical Parameter of OpenMicrochannel on Pool Boiling Enhancement

High heat dissipation is required for miniaturization and increasing the power of electronic systems.Pool boiling is a promising option for achieving efficient heat dissipation at low wall superheat without the need for moving parts.Many studies have focused on improving heat transfer efficiency during boiling by modifying the surface of the heating element.This paper presents an experimental investigation on improving pool boiling heat transfer using an open microchannel.The primary goal of this work is to investigate the impact of the channel geometry characteristics on boiling heat transfer.Initially,rectangular microchannels were prepared on a circular copper test piece with a diameter of 20 mm.Then,the boiling characteristics of these microchannels were compared with those of a smooth surface under saturated conditions using deionized water.In this investigation,a wire-cutting electrical discharge machine(EDM)machine was used to produce parallel microchannels with channel widths of 0.2,0.4,and 0.8 mm.The fin thicknesses were 0.2,0.4,and 0.6 mm,while the channel depth remained constant at 0.4 mm.The results manifested that the surface featuring narrower fins and broader channels achieved superior performance.The heat transfer coefficient(HTC)was enhanced by a maximum of 248%,and the critical heat flux(CHF)was enhanced by a maximum of 101%compared to a plain surface.Eventually,the obtained results were compared with previous research and elucidated a good agreement.

Hustle and Bustle along the Central Axis——30 Years of Photographing Hutongs in Beijing

NO one can precisely describe Beijing with a single word or sentence due to its extreme complexity.Every passenger who arrives in Beijing by plane is welcomed by an ocean of light.The light resembles boiling magma,flowing along a layout of the city in an orderly manner.If Chang’an Avenue,Sanlitun,China World Trade Center,and National Olympic Sports Center are highlights of Beijing,the hutong s(lanes)distributed along the Central Axis represent the other side of the capital city.They tell the stories of this city and its citizens with a subtler voice.In these places where the city’s neon lights cannot reach,the essence of the city’s daily life exists in a small restaurant,a tanghulu(a traditional Chinese snack of candied fruit),or even a bowl of fermented soybean drink.

FEM simulation and experimental verification of temperature field and phase transformation in deep cryogenic treatment

Combining with the low temperature material properties and the boiling heat transfer coefficient of specimen immersed in the liquid nitrogen, a numerical model based on metallo-thermo-mechanical couple theory was established to reproduce the deep cryogenic treatment （DCT） process of a newly developed cold work die steel Cr8Mo2SiV （SDC99）. Moreover, an experimental setup for rapid temperature measurement was designed to validate the simulation results. The investigation suggests that the differences in temperature and cooling rate between the surface and core of specimen are very significant. However, it should be emphasized that the acute temperature and cooling rate changes during DCT are mainly concentrated on the specimen surface region about 1/3 of the sample thickness. Subjected to DCT, the retained austenite of quenched specimen continues to transform to martensite and finally its phase volume fraction reduces to 2.3%. The predicted results are coincident well with the experimental data, which demonstrates that the numerical model employed in this study can accurately capture the variation characteristics of temperature and microstructure fields during DCT and provide a theoretical guidance for making the reasonable DCT procedure.

A new heat transfer correlation for flow boiling in helically coiled tubes

Based on the superposition principle of the nucleate boiling and convective heat transfer terms,a new correlation is developed for flow boiling heat transfer characteristics in helically coiled tubes.The effects of the geometric and system parameters on heat transfer characteristics in helically coiled tubes are investigated by collecting large amounts of experimental data and analyzing the heat transfer mechanisms. The existing correlations are divided into two categories,and they are calculated with the experimental data.The Dn factor is introduced to take into account the effect of a complex geometrical structure on flow boiling heat transfer.A new correlation is developed for predicting the flow boiling heat transfer coefficients in the helically coiled tubes,which is validated by the experimental data of R134a flow boiling heat transfer in them;and the average relative error and root mean square error of the new correlation are calculated.The results show that the new correlation agrees well with the experimental data,indicating that the new correlation can be used for predicting flow boiling heat transfer characteristics in the helically coiled tubes.

Fabrication and testing of phase change heat sink for high power LED

A novel phase change heat sink was fabricated for packaging cooling of high power light emitting diode （LED）. 3D structures as enhanced boiling structure in the evaporation surface were composed of a spiral micro-groove along circumferential direction and radial micro-grooves which were processed by ploughing-extrusion （P-E） and stamping, respectively. Meanwhile, the cycle power of refrigerant was supplied by wick of sintered copper powder on internal surface of phase change heat sink. Operational characteristics were tested under different heat loads and refrigerants. The experimental results show that phase change heat sink is provided with a good heat transfer capability and the temperature of phase change heat sink reaches 86.8 ℃ under input power of 10 W LED at ambient temperature of 20 ℃.

Pool boiling performance of porous surface tubes under vacuum conditions

Two types of tube bundles are designed,which are,respectively,composed of six tubes arranged in the boiling chamber.The nucleate pool boiling performance of smooth tube bundles and sintered porous surface tube bundles with deionized water as a medium are experimentally studied at atmospheric and sub-atmospheric pressures,respectively.The experimental results indicate that the boiling heat transfer coefficients of the two types of tube bundles increase with the increase in pressure under vacuum conditions as they behave under ordinary pressure.As the pressure varies from 10 to 100 kPa,it also can be seen that the heat transfer coefficient of the sintered porous surface tube is increased by 0.2 to 4 times compared with the smooth one under the same operating parameters.In addition,the experimental data show that a definite bundle effect exists in both sintered porous surface tubes and smooth tubes under vacuum conditions.

Preparation and characteristic analysis of rice husk high boiling solvent lignin

Rice husk high boiling solvent lignin （RHL） was prepared by high boiling solvent method, and its characteristics was analyzed by using chemical composition analysis, infrared spectroscopy, and ^1H-NMR and ^13C-NMR spectroscopy. The optimum prepared condition was that the rice husk with 70%-90% aqueous solution of 1, 4-butanediol was mixed with autoclave, under a certain weight ratio of solid raw material and solvent, heated to 200-220℃ for 1.0-3.0 h, then water-insoluble RHL was separated from the liquor reaction mixture by water precipitation. Results suggested that the lower digestion temperature and concentration of 1,4-butanediol were both unfavorable for extracting lignin. Chemical weight-average molecular weight of RHL was 1939 g·mol^-1, and the residual polysaccharide content was 5.12%. The ^1H-NMR spectra of RHL showed the relative intensity ratio, aliphatic over aromatic methoxyl groups, situated at 3.5-3.8 and 3.8-4.0 ppm, respectively. The results from ^13C-NMR spectra showed that β-O-4 bond and β-5 carbon-carbon linkage were the major linkages between RHL units. The C9-formula of RHL was calculated by the experiment data.

A three-dimensional nonlinear reduced-order predictive joint model

Mechanical joints can have significant effects on the dynamics of assembled structures.However,the lack of efficacious predictive dynamic models tot joints hinders accurate prediction of their dynamic behavior.The goal of our work is to develop physics-based,reduced-order,finite element models that are capable of replicating the effects of joints on vi- brating structures.The authors recently developed the so-called two-dimensional adjusted lwan beam element(2-D AIBE) to simulate the hysteretic behavior of bolted joints in 2-D beam structures.In this paper,2-D AIBE is extended to three-di- mensional cases by formulating a three-dimensional adjusted lwan beam element(3-D AIBE).hupulsive loading experi- ments are applied to a jointed frame structure and a beam structure containing the same joint.The frame is subjected to ex- citation out of plane so that the joint is under rotation and single axis bending.By assuming that the rotation in the joint is linear elastic,the parameters of the joint associated with bending in the flame are identified from acceleration responses of the jointed beam structure,using a multi-layer teed-torward neural network(MLFF).Numerieal simulation is then per- formed on the frame structure using the identified parameters.The good agreement between the simulated and experimental impulsive acceleration responses of the frame structure validates the efficacy of the presented 3-D AIBE,and indicates that the model can potentially be applied to more complex structural systems with joint parameters identified from a relatively simple structure.

Quantitative Estimation of Hydrogen Cyanide in Fresh and Cooked Tuber Parenchyma (Pulp) of Three Cultivars of Sweet Cassava Cultivars Grown in Some Parts of Benue State, Nigeria

The amount of cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava from two local government areas (LGA) of Benue state was studied. Cassava tubers were collected and carefully peeled to obtain the pulp. The fresh and boiled samples were adequately processed and treated with ninhydrin, Na2CO3 and NaOH and the absorbance of the reaction product measured using UV-Visible spectrometer after construction of a calibration graph using standard cyanide solutions. The amount of cyanide in the fresh pulp varied with differences in cultivars ranging from White Dan-Warri Cultivar: (19.87 to 28.81) mg/kg;Obasanjo cultivar: (17.23 to 28.81) mg/kg and Red Dan-Warri Cultivar (8.23 to 19.31) mg/kg. Also, the cyanide content of cultivars from Oju LGA was generally higher than that of the cultivars from Gwer-east LGA. Cyanide content varied with the period of the day harvested in the order: Afternoon > Evening > Morning for all cultivars. Furthermore, cooking greatly reduced the cyanide content of all the sweet cassava cultivars but boiling was more effective than roasting with the cyanide removal increasing with increase in cooking time. The cyanide content of the tuber parenchyma of the sweet cassava cultivars was very low (<30 mg/kg) which is in agreement with reported values for sweet cassava. However, cooking at a reasonable time interval will further reduce their cyanide levels to further safe limits.

用光照法无损检测鸡蛋煮熟程度

目前,人们通常依靠生活经验来判断和控制鸡蛋煮熟程度,缺乏定量检测与精确控制手段。本文提出了一种结合光学与图像分析无损检测鸡蛋煮熟程度的定量方法。鸡蛋煮熟过程中,蛋白质变性使其透光率逐渐变化。用LED光源照射鸡蛋,运用图像处理技术分析投射灰度,结合鸡蛋参数可测算鸡蛋中心温度,从而定量判断并控制煮熟程度。此方法具有精度高、操作便捷和普适性好等优点,可以推广用于非侵入式监测固液转化过程。