为研究预应力混凝土用钢棒(steel bar for prestressed concrete, PC钢棒)-钢筋混合配筋混凝土柱的抗震性能,设计制作了5根相同尺寸、相同纵筋配筋率、不同PC钢棒替代率的PC钢棒-钢筋混合配筋混凝土柱试件,通过拟静力试验研究了PC钢棒...为研究预应力混凝土用钢棒(steel bar for prestressed concrete, PC钢棒)-钢筋混合配筋混凝土柱的抗震性能,设计制作了5根相同尺寸、相同纵筋配筋率、不同PC钢棒替代率的PC钢棒-钢筋混合配筋混凝土柱试件,通过拟静力试验研究了PC钢棒替代率对试件抗震性能的影响规律。结果表明:随着PC钢棒替代率的提高,试件的裂缝分布高度降低,裂缝数量变少,滞回曲线的饱满程度逐渐降低,耗能能力降低,残余位移角减小,自复位能力增强;当PC钢棒的替代率不大于50%时,各试件的峰值荷载接近;当PC钢棒的替代率大于50%时,试件的峰值荷载随PC钢棒替代率的增大而提高;当加载位移角相同且不大于1.0%时,配置PC钢棒的混凝土柱的残余位移角较为接近,且明显小于未配置PC钢棒的钢筋混凝土柱的残余位移角;当加载位移角相同且大于1%时,柱的残余位移角随着PC钢棒替代率的增高而降低。展开更多
To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fer...To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of Douchi.The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi.Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more abundant.According to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of Douchi.This study provides theoretical basis for the selection of starting strains for commercial Douchi production.展开更多
The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors.In this study,the effects of five drying methods,namely,pulsed ...The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors.In this study,the effects of five drying methods,namely,pulsed vacuum drying(PVD),freeze drying(FD),infrared drying(IRD),hot-air drying(HAD)and sun drying(SD)on free amino acids(FAAs),α-dicarbonyl compounds(α-DCs)and volatile compounds(VOCs)in rape bee pollen(RBP)were determined.The results showed that FD significantly released the essential amino acids(EAAs)compared with fresh samples while SD caused the highest loss.Glucosone was the dominantα-DCs in RBP and the highest loss was observed after PVD.Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances(especially aldehydes)than the other four drying methods.Comprehensively,FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.展开更多
文摘为研究预应力混凝土用钢棒(steel bar for prestressed concrete, PC钢棒)-钢筋混合配筋混凝土柱的抗震性能,设计制作了5根相同尺寸、相同纵筋配筋率、不同PC钢棒替代率的PC钢棒-钢筋混合配筋混凝土柱试件,通过拟静力试验研究了PC钢棒替代率对试件抗震性能的影响规律。结果表明:随着PC钢棒替代率的提高,试件的裂缝分布高度降低,裂缝数量变少,滞回曲线的饱满程度逐渐降低,耗能能力降低,残余位移角减小,自复位能力增强;当PC钢棒的替代率不大于50%时,各试件的峰值荷载接近;当PC钢棒的替代率大于50%时,试件的峰值荷载随PC钢棒替代率的增大而提高;当加载位移角相同且不大于1.0%时,配置PC钢棒的混凝土柱的残余位移角较为接近,且明显小于未配置PC钢棒的钢筋混凝土柱的残余位移角;当加载位移角相同且大于1%时,柱的残余位移角随着PC钢棒替代率的增高而降低。
基金supported by Special key project of technological innovation and application development in Yongchuan District,Chongqing(2021yc-cxfz20002)the special funds of central government for guiding local science and technology developmentthe funds for the platform projects of professional technology innovation(CSTC2018ZYCXPT0006).
文摘To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of Douchi.The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi.Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more abundant.According to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of Douchi.This study provides theoretical basis for the selection of starting strains for commercial Douchi production.
基金supported by National Natural Science Foundation of China(Nos.31871861 and 31501548)The Apicultural Industry Technology System(NCYTI-43-KXJ17)The Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2015-IAR)。
文摘The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors.In this study,the effects of five drying methods,namely,pulsed vacuum drying(PVD),freeze drying(FD),infrared drying(IRD),hot-air drying(HAD)and sun drying(SD)on free amino acids(FAAs),α-dicarbonyl compounds(α-DCs)and volatile compounds(VOCs)in rape bee pollen(RBP)were determined.The results showed that FD significantly released the essential amino acids(EAAs)compared with fresh samples while SD caused the highest loss.Glucosone was the dominantα-DCs in RBP and the highest loss was observed after PVD.Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances(especially aldehydes)than the other four drying methods.Comprehensively,FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.
