Flow characteristics and hot workability of a typical low-alloy high-strength steel during multi-pass deformation

Heavy components of low-alloy high-strength(LAHS) steels are generally formed by multi-pass forging. It is necessary to explore the flow characteristics and hot workability of LAHS steels during the multi-pass forging process, which is beneficial to the formulation of actual processing parameters. In the study, the multi-pass hot compression experiments of a typical LAHS steel are carried out at a wide range of deformation temperatures and strain rates. It is found that the work hardening rate of the experimental material depends on deformation parameters and deformation passes, which is ascribed to the impacts of static and dynamic softening behaviors. A new model is established to describe the flow characteristics at various deformation passes. Compared to the classical Arrhenius model and modified Zerilli and Armstrong model, the newly proposed model shows higher prediction accuracy with a confidence level of 0.98565. Furthermore, the connection between power dissipation efficiency(PDE) and deformation parameters is revealed by analyzing the microstructures. The PDE cannot be utilized to reflect the efficiency of energy dissipation for microstructure evolution during the entire deformation process, but only to assess the efficiency of energy dissipation for microstructure evolution in a specific deformation parameter state.As a result, an integrated processing map is proposed to better study the hot workability of the LAHS steel, which considers the effects of instability factor(IF), PDE, and distribution and size of grains. The optimized processing parameters for the multi-pass deformation process are the deformation parameters of 1223–1318 K and 0.01–0.08 s^(-1). Complete dynamic recrystallization occurs within the optimized processing parameters with an average grain size of 18.36–42.3 μm. This study will guide the optimization of the forging process of heavy components.

Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic network on FAA biosynthesis remains unclear.Through metagenomic analysis,this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation.Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways.The metabolic network for FAA biosynthesis was then constructed,and the microbial distribution in different metabolic pathways was illuminated.The results revealed that 5 functional genera were closely involved in FAA biosynthesis.This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.

Recent progress in visualization and digitization of coherent transformation structures and application in high-strength steel

High-strength steels are mainly composed of medium-or low-temperature microstructures,such as bainite or martensite,with coherent transformation characteristics.This type of microstructure has a high density of dislocations and fine crystallographic structural units,which ease the coordinated matching of high strength,toughness,and plasticity.Meanwhile,given its excellent welding perform-ance,high-strength steel has been widely used in major engineering constructions,such as pipelines,ships,and bridges.However,visual-ization and digitization of the effective units of these coherent transformation structures using traditional methods(optical microscopy and scanning electron microscopy)is difficult due to their complex morphology.Moreover,the establishment of quantitative relationships with macroscopic mechanical properties and key process parameters presents additional difficulty.This article reviews the latest progress in microstructural visualization and digitization of high-strength steel,with a focus on the application of crystallographic methods in the development of high-strength steel plates and welding.We obtained the crystallographic data(Euler angle)of the transformed microstruc-tures through electron back-scattering diffraction and combined them with the calculation of inverse transformation from bainite or martensite to austenite to determine the reconstruction of high-temperature parent austenite and orientation relationship(OR)during con-tinuous cooling transformation.Furthermore,visualization of crystallographic packets,blocks,and variants based on actual OR and digit-ization of various grain boundaries can be effectively completed to establish quantitative relationships with alloy composition and key process parameters,thereby providing reverse design guidance for the development of high-strength steel.

Deep decalcification of factory-provided freezing acidolysis solution to achieveα-high-strength gypsum

The freezing acidolysis solution of the nitric acid-phosphate fertilizer process has a high calcium content,which makes it difficult to produce fine phosphate and high water-soluble phosphate fertilizer products.Here,based on the potential crystallization principle of calcium sulfate in NH_(4)NO_(3)-H_(3)PO_(4)-H_(2)O,the deep decalcification(i.e.calcium removal)technology to achieveα-high-strength gypsum originated from freezing acidolysis-solutions has been firstly proposed and investigated.Typically,calcium can be removed from the factory-provided freezing acidolysis-solution by neutralizing it with ammonia,followed by the addition of ammonium sulfate solution.As a result,the formation of calcium sulfate in the reaction system undergoes the nucleation and growth of CaSO_(4)·2H_(2)O(DH),as well as its dissolution and crystallization into short columnarα-CaSO_(4)·0.5H_(2)O(α-HH).Remarkably,with the molar ratio of SO_(4)^(2-)/Ca^(2+)at 1.8,the degree of neutralization(NH_(3)/HNO_(3) molar ratio)at 1.7,the reaction temperature of 94℃,and the reaction time of 300 min,the decalcification rate can reach 86.89%,of which the high-strengthα-CaSO_(4)·0.5H_(2)O(α-HH)will be obtained.Noteworthy,the deep decalcification product meets the standards for the production of fine phosphates and highly water-soluble phosphate fertilizers.Consequently,the 2 h flexural strength ofα-HH is 5.3 MPa and the dry compressive strength is 36.8 MPa,which is up to the standard of commercialα-HH.

Effect of vinegar supplementation on patients with esophageal lesions lightly stained with Lugol’s iodine solution:Prospective single-centre trial

BACKGROUND Esophageal chromoendoscopy with iodine solution is important for detecting early esophageal cancer.The effect of routine treatment for lesions lightly stained with Lugol’s iodine solution is limited,and the addition of natural substances to a regular diet is becoming increasingly common.Vinegar has antitumor effects as reported in previous studies.AIM To evaluate whether vinegar supplementation could improve the prognosis of patients with lightly stained esophageal lesions.METHODSThis prospective single-centre trial included consecutive patients with lightly stained lesions between June 2020 and April 2022.Patients in the experimental group received increased amounts of vinegar for 6 months.The primary outcome of the study was the clinical therapeutic effect.Complications related to vinegar ingestion and adverse events were also recorded in detail.RESULTS A total of 166 patients were included in the final analysis.There was no significant difference in the baseline data between the two groups.Intention-to-treat(ITT)analysis demonstrated that the rates at which endoscopic characteristics improved were 33.72%in the experimental group and 20.00%in the conventional group(P=0.007);and the rates at which biopsy pathology improved were 19.77%and 8.75%,respectively(P=0.011).Additional vinegar consumption had a statistically protective effect on the rate at which endoscopic characteristics improved[hazard ratio(HR)_(ITT)=2.183,95%CI:1.183-4.028;HR_(per-protocol(PP))=2.307,95%CI:1.202-4.426]and biopsy pathology improved(HR_(ITT)=2.931,95%CI:1.212-7.089;HR_(PP)=3.320,95%CI:1.295-8.507).No statistically significant effect of increased vinegar consumption on preventing high-grade intraepithelial neoplasia or early cancer was observed(HR_(ITT)=0.382,95%CI:0.079-1.846;HRPP=0.382,95%CI:0.079-1.846).The subgroup analyses indicated that the overall therapeutic improvement of endoscopic characteristics and biopsy pathology seemed more obvious in older(age>60)male patients with small lesions(lesion size≤0.5 cm).Three patients in the experimental group reported acid regurgitation and heartburn.No adverse event during gastroscopy were recorded during follow-up.CONCLUSION A moderately increased ingestion of vinegar could not directly reduce the risk of esophageal cancer in the mucosa dysplasia population,but it improved the endoscopic characteristics and ameliorated the biopsy pathology to a certain extent.Further research is needed to verify the effect of nutritional intervention on precancerous esophageal lesions.

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

Inhibition of Propionibacterium acnes by refined bamboo vinegar and preparation of the slow-release system with bamboo charcoal as the carrier

Background:Acne vulgaris is one of the most common skin diseases that can significantly impact a considerable proportion of individuals over their lifetime.Objective:This study focuses on the exploration of the application potential of bamboo vinegar in cosmetics.Materials and Methods:The stock solution of bamboo vinegar is subjected to reduced-pressure distillation at different temperatures to obtain refined bamboo vinegar.Then,inhibition of Propionibacterium acnes(P.acnes)by refined bamboo vinegar is observed.Moreover,the refined bamboo vinegar is adsorbed and released with activated bamboo charcoal as the carrier.In all,this study aims to probe into the mechanism of the controlledrelease system of bamboo vinegar.Results:The results shows that the harmful substances(tar)in bamboo vinegar distilled at 70℃decreased by 94.44%,which is a more notable decrease compared with that in the stock solution.The total organic acid content in bamboo vinegar after reduced-pressure distillation is 11.840%,reaching the national standard for refined bamboo vinegar(GB/T 31734–2015).Additionally,the minimum inhibitory concentration of refined bamboo vinegar against P.acnes using the punch method is 7.90 mg/mL.This indicates that refined bamboo vinegar has the potential as a prospective raw material for formulations in anti-acne cosmetic products.Furthermore,the release rate of bamboo charcoal/bamboo vinegar in water for 15 min reaches 70.57%,which then slows down to a plateau.The slow-release behavior is agreed with the Ritger-Peppas model and is beneficial to relieve the irritation of bamboo vinegar to the skin and lengthen its bacteriostatic duration.Conclusion:The foregoing conclusions can serve as the theoretical foundation for the application of bamboo vinegar in anti-acne cosmetics.

Study on Fracture Delay of High-Strength Bolts in Road Bridge Maintenance

In the maintenance work of highway and bridge engineering structures,the fracture delay of high-strength bolts is a content that needs to be focused on and researched.Based on this,the paper analyzes the fracture delay of high-strength bolts in highway bridge maintenance,including an overview of the fundamental research on fracture delay and related specific studies.It is hoped that this study can provide scientific reference for the reasonable maintenance of high-strength bolts,so as to ensure the overall maintenance effect of highway bridge projects.

Effect of traveling-wave magnetic field on dendrite growth of high-strength steel slab: Industrial trials and numerical simulation

The dendrite growth behavior of high-strength steel during slab continuous casting with a traveling-wave magnetic field was studied in this paper. The morphology of the solidification structure and composition distribution were analyzed. Results showed that the columnar crystals could deflect and break when the traveling-wave magnetic field had low current intensity. With the increase in current intensity, the secondary dendrite arm spacing and solute permeability decreased, and the columnar crystal transformed into an equiaxed crystal. The electromagnetic force caused by the traveling-wave magnetic field changed the temperature gradient and velocity magnitude and promoted the breaking and fusing of dendrites. Dendrite compactness and composition uniformity were arranged in descending order as follows:columnar-toequiaxed transition (high current intensity), columnar crystal zone (low current intensity), columnar-to-equiaxed transition (low current intensity), and equiaxed crystal zone (high current intensity). Verified numerical simulation results combined with the boundary layer theory of solidification front and dendrite breaking–fusing model revealed the dendrite deflection mechanism and growth process. When thermal stress is not considered, and no narrow segment can be found in the dendrite, the velocity magnitude on the solidification front of liquid steel can reach up to 0.041 m/s before the dendrites break.

Hot deformation behavior of novel high-strength Mg-0.6Mn-0.5Al-0.5Zn-0.4Ca alloy

The hot compression behavior of as-extruded Mg-0.6Mn-0.5Al-0.5Zn-0.4Ca alloy was studied on a Gleeble-3500 thermal simulation machine.Experiments were conducted at temperatures ranging from 523 to 673 K and strain rates ranging from 0.001 to 1 s^(-1).Results showed that an increase in the strain rate or a decrease in deformation temperature led to an increase in true stress.The constitutive equation and processing maps of the alloy were obtained and analyzed.The influence of deformation temperatures and strain rates on microstructural evolution and texture was studied with the assistance of electron backscatter diffraction(EBSD).The as-extruded alloy exhibited a bimodal structure that consisted of deformed coarse grains and fine equiaxed recrystallized structures(approximately 1.57μm).The EBSD results of deformed alloy samples revealed that the recrystallization degree and average grain size increased as the deformation temperature increased.By contrast,dislocation density and texture intensity decreased.Compressive texture weakened with the increase in the deformation temperature at the strain rate of 0.01 s-1.Most grains with{0001}planes tilted away from the compression direction(CD)gradually.In addition,when the strain rate decreased,the recrystallization degree and average grain size increased.Meanwhile,the dislocation density decreased.Texture appeared to be insensitive to the strain rate.These findings provide valuable insights into the hot compression behavior,microstructural evolution,and texture changes in the Mg-0.6Mn-0.5Al-0.5Zn-0.4Ca alloy,contributing to the understanding of its processing-microstructure-property relationships.

Development of high-strength magnesium alloys with excellent ignition-proof performance based on the oxidation and ignition mechanisms: A review

High reactivity and ease of ignition are the major obstacles for the application of Mg alloys in aerospace.Thus,the ignition mechanisms of Mg alloys should be investigated systematically,which can guide the ignition-proof alloy design.This article concludes the factors influencing the ignition resistance of Mg alloys from oxide film and substrate microstructure,and also the mechanisms of alloying elements improving the ignition resistance.The low strength is another reason restricting the development of Mg alloys.Therefore,at the last section,Mg alloys with the combination of high strength and good ignition-proof performance are summarized,including Mg-Al-Ca based alloys,SEN(Mg-Al-Zn-Ca-Y)alloys as well as Mg-Y and Mg-Gd based alloys.Besides,the shortages and the future focus of theses alloys are also reviewed.The aim of this article is to promote the understanding of oxidation and ignition mechanisms of Mg alloys and to provide reference for the development of Mg alloys with high strength and excellent ignition-proof performance at the same time.

Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 108 and 4.25 × 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

This study aimed to investigate optimal fermentation conditions of biological acetic acid fermentation for vinegar production. Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7 and VMAO using Response Surface Methodology (RSM). A Box-Behnken-Design (BBD) was achieved with three different independent process parameters involving: fermentation temperature, original alcohol concentration and original acetic acid concentration and one dependent variable (acetic acid yield). The results showed that the mathematical models describe correctly the relationship between responses and factors (F values of the models (p R2 (coefficient of correlation) respectively 0.96, 0.94, 0.98, and adjusted R2 0.95, 0.92, 0.98). The maximum acidity was obtained respectively at fermentation temperatures, original alcohol concentrations and original acetic acid concentrations ranging from [37.5°C - 45°C], [16% - 20% (v/v)], [1.5% - 2% (w/v)] for VMA1, [40°C - 45°C], [14.5% - 20% (v/v)], [1.7% - 2% (w/v)] for VMA7 and [42°C - 45°C], [17% - 20% (v/v)], [1.5% - 2% (w/v)] for VMAO. The use of these acetic strains in the production of vinegar may seriously lead to a decrease or even an ablation of the costs related to the cooling of bioreactors especially in warm and hot countries, in the context of global warming.

Impacts of dietary supplementation of bamboo vinegar and charcoal powder on growth performance,intestinal morphology,and gut microflora of large-scale loach Paramisgurnus dabryanus

Although accumulating data demonstrate that dietary supplementation of bamboo vinegar and charcoal powder(BVC)can significantly strengthen the immunity and boost the growth of domestic animals,its application potency still awaits verification in commercial fish species such as the large-scale loach Paramisgurnus dabryanus.The impacts of 90-day dietary supplementation of 1%and 2%BVC on survival and growth performance of the loach,and on the intestinal morphological characteristics and gut microflora were analyzed.Our data show that the large-scale loach supplied with BVC at the experimental doses had significant higher survival rates and better growth performance(indicated by greater weight gain(1.13–1.14 times),higher specific growth rate(1.04 times),and lower feed conversion ratio(0.88–0.89 times))compared to that of the control(P<0.05).Histological examination revealed significant longer villus(3.22–5.54 times),deeper crypt(1.77–1.87 times),and thicker muscle(1.59–3.17 times)in the intestines of large-scale loach fed with BVC(P<0.05).Furthermore,we found that the gut microflora consisted of significantly fewer proportions of potential pathogenic bacterial species(Aeromonas veronii and Escherichia coli),but significantly greater proportions of beneficial microbes(Lactococus raffinolactis and Faecalibacterium prausnitzii).Therefore,dietary intake of BVC can promote intestinal tract development and optimize gut microflora,by which the survival and growth of large-scale loach may be improved.

Effects of Biochar and Wood Vinegar on Labile Phosphorus Pool in Soda Saline-Alkaline Soil

A pot experiment was conducted to research the effect of biochar and wood vinegar on labile phosphorus fractions in saline-alkali soil.There were eight treatments,including CK(0 kg•hm-2 biochar+0 kg•hm-2 wood vinegar),C1(0.6 t•hm-2 biochar),C2(0.6 t•hm-2 wood vinegar),C3(1.2 t•hm-2 wood vinegar),C4(1.8 t•hm-2 wood vinegar),C5(0.6 t•hm-2 biochar+0.6 t•hm-2 wood vinegar),C6(0.6 t•hm-2 biochar+1.2 t•hm-2 wood vinegar),and C7(0.6 t•hm-2 biochar+1.8 t•hm-2 wood vinegar).The results showed that biochar without wood vinegar and the co-application of biochar and wood vinegar significantly increased soil total phosphorus content.Meanwhile,compared with CK,all of treatments increased resin phosphorus and sodium bicarbonate-extracted inorganic phosphorus(NaHCO3-Pi)contents in saline-alkali soil.Especially,the contents of resin phosphorus and NaHCO3-Pi under C5,C6,and C7 treatments were higher than those of C2,C3,and C4 treatments,respectively,indicating that the increases of labile phosphorus contents under the co-application of biochar and wood vinegar were better than those of the alone application of biochar and wood vinegar.Each treatment increased the proportion of labile phosphorus pool in saline-alkali soil and the proportion of labile phosphorus pool increased with the increase of the amount of wood vinegar.In addition,the application of biochar and wood vinegar increased the 100-grain weight of rice,and C6 treatment had the best effect,increasing the 100-grain weight by 134.35%.Therefore,the application of biochar and wood vinegar in saline-alkali soil could improve the soil phosphorus availability,increase the weight of rice grains,thereby realizing the resource utilization of agricultural waste and the sustainable development of agriculture.

Effect of Mongolian Vinegar Soaked Licorice on Liver Fibrosis Induced by Carbon Tetrachloride Combined with High-fat Diet in Rats

[Objectives]To determine the improvement effect of vinegar soaked licorice on liver fibrosis induced by carbon tetrachloride(CCl_(4))combined with high-fat diet in rats.[Methods]Subcutaneous injection of 40%-60%CCl_(4)olive oil solution(0.3 mL/100 g)combined with a high-fat diet was used for 5 weeks to establish the rat model with liver fibrosis.After the modeling,the rats were divided into a low dose(0.8 g/kg),a medium dose(2.5 g/kg),a high dose(5 g/kg)group,a colchicine(1.5 mg/kg)positive group,and a vinegar group(2 mL/kg).The serum alanine aminotransferase(ALT)and aspartate aminotransferase(AST)levels in the rats were measured automatically.The serum hyaluronic acid(HA)was detected by radioimmunoassay,and the serum laminin(LN)and procollagen type III peptide(PIIIP)levels were measured by enzyme-linked immunoassay.Liver histopathological morphological changes were observed by HE and Masson staining,and expressions of cytochrome CYP2E1 and transcription factor Nrf2 were detected by immunohistochemistry.[Results]The rat liver fibrosis model was established successfully at the 6~(th)week.Compared with the model group,the levels of ALT,AST,HA,LA,PIIIP,CYP2E1 and Nrf2 of all the examined indexes in the dosing group were decreased(P<0.05).As shown in the pictures of liver pathological tissue sections,the liver fibrosis was significantly alleviated in the positive group and the 3 administration groups.[Conclusions]Vinegar soaked licorice can significantly improve the liver fibrosis induced by carbon tetrachloride combined with high-fat diet in rats,and the effect of the high-dose group was similar to that of the positive group.

Effects of Different Sterilization Conditions on Active Components and Flavor of Apple Vinegar

[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(P<0.01),and the contents of total phenols,ascorbic acid and total flavonoids decreased.Ethyl acetate,isopentyl acetate,ethyl caprylate,phenethyl acetate,1-pentanol,phenylethyl alcohol,acetic acid,and sec-butyl ether were the characteristic aroma components which contributed to the flavor of apple vinegar.As sterilization temperature increased,the content of esters decreased,while the content of acids,alcohols and aldehydes increased.The contents of nutrition,active components and volatile aroma components in apple vinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.

Microstructure Distribution Characteristics of High-Strength Aluminum Alloy Thin-Walled Tubes during Multi-Passes Hot Power Backward Spinning Process

The microstructure of the thin-walled tubes with high-strength aluminum alloy determines their final forming quality and performance. This type of tube can be manufactured by multi-pass hot power backward spinning process as it can eliminate casting defects, refine microstructure and improve the plasticity of the tube. To analyze the microstructure distribution characteristics of the tube during the spinning process, a 3D coupled thermo-mechanical FE model coupled with the microstructure evolution model of the process was established under the ABAQUS environment. The microstructure evolution characteristics and laws of the tube for the whole spinning process were analyzed. The results show that the dynamic recrystallization is mainly produced in the spinning deformation zone and root area of the tube. In the first pass, the dynamic recrystallization phenomenon is not obvious in the tube. With the pass increasing, the trend of dynamic recrystallization volume percentage gradually increases and extends from the outer surface of the tube to the inner surface. The fine-grained area shows the states of concentration, dispersion, and re-concentration as the pass number increases. .

食用醋粉的制备工艺、营养成分及保健作用研究进展

综述了食用醋粉的制备工艺、营养成分和保健作用,并对其未来发展进行了展望,以期为食用醋粉的综合利用提供参考。

不同醋酸菌对菠萝糯米果粮醋风味的影响

为探究不同醋酸菌对菠萝糯米果粮醋醋酸发酵过程和风味的影响,该研究分析了醋酸发酵过程中菌落总数、温度、总酸、不挥发酸的变化和醋液有机酸含量与挥发性成分。结果表明,与沪酿1.01相比,醋酸菌DHC23能更快适应高乙醇环境,同时能耐受更高的温度;上醅醋酸菌DHC23菌落总数峰值为1.52×10^(8)CFU/g,而沪酿1.01仅为1.95×10^(7)CFU/g;由于翻醅,醅温呈现周期性升降变化,前者峰值为42.1℃,后者仅为40.2℃。两组醋醅总酸含量均逐渐增加,不挥发酸含量均先上升后缓慢下降,而醋酸菌DHC23更有利于总酸和不挥发酸含量的提升,且使发酵时间缩短1 d。DHC23组醋液中乙酸、乳酸、柠檬酸、琥珀酸、酒石酸和焦谷氨酸含量均比沪酿1.01组含量高,且差异显著。两组醋液挥发性成分种类差异不显著,但醋酸菌DHC23有利于醛类、酸类、酯类和吡嗪类物质的生成。