Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preser...Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preservation. It could mainly be divid- ed into three categories： LED preservation, UV preservation and radiation preserva- tion. This paper systematically reviewed the mechanisms of different preservation technology of light control, summarized the research progress of light-controlled tech- nology in the physiological characteristics regulation, maintenance of nutritional quali- ty and microbial control of postharvest vegetables at home and aborad, and prospected the further studies on preservation technology for postharvest vegetables.展开更多
The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a ...The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a Sichuan-style one （SCS） and an Italian-style one （ITS）, were selected to conduct PM2.5 sampling. Particulate organic matter （POM） was found to be the predominant contributor to cooking-related PM2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry （GC/MS）, which accounted for 3.8%-6.5% of the total PM2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhy-drides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM2.5 pollution and to develop the emission inventory of PM2.5 from cooking, which could then help the policymakers design efficient treatment measures and control strategies on cooking emissions in the future.展开更多
The accurate simulation of boundary layer transition process plays a very important role in the prediction of turbine blade temperature field. Based on the Abu-Ghannam and Shaw （AGS） and c-Re h transition models, a ...The accurate simulation of boundary layer transition process plays a very important role in the prediction of turbine blade temperature field. Based on the Abu-Ghannam and Shaw （AGS） and c-Re h transition models, a 3D conjugate heat transfer solver is developed, where the fluid domain is discretized by multi-block structured grids, and the solid domain is discretized by unstructured grids. At the unmatched fluid/solid interface, the shape function interpolation method is adopted to ensure the conservation of the interfacial heat flux. Then the shear stress transport （SST） model, SST ＆ AGS model and SST ＆ c-Re h model are used to investigate the flow and heat transfer characteristics of Mark II turbine vane. The results indicate that compared with the full turbulence model （SST model）, the transition models could improve the prediction accuracy of temperature and heat transfer coefficient at the laminar zone near the blade leading edge. Compared with the AGS transition model, the c-Re h model could predict the transition onset location induced by shock/boundary layer interaction more accurately, and the prediction accuracy of temperature field could be greatly improved.展开更多
基金Supported by the National Key Research and Development Program of China(2016YFD0400901)the China Agricultural Research System for Staple Vegetables(CARS-25)+2 种基金the National Natural Science Foundation of China(31401536)the Research and Demonstration of Ecological and High-efficient Production Technology for Horticultural Plants in the Uncultivated Area of Northwest China(201203095)the Youth Foundation of Beijing Academy of Agriculture and Forestry Sciences(201709)~~
文摘Preservation technology of light control has received the widespread atten- tion for its safety, green, environmental-protection, high efficiency. It has become the hotspot in the area of postharvest vegetables preservation. It could mainly be divid- ed into three categories： LED preservation, UV preservation and radiation preserva- tion. This paper systematically reviewed the mechanisms of different preservation technology of light control, summarized the research progress of light-controlled tech- nology in the physiological characteristics regulation, maintenance of nutritional quali- ty and microbial control of postharvest vegetables at home and aborad, and prospected the further studies on preservation technology for postharvest vegetables.
文摘The chemical characteristics of fine particulate matter （PM2.5） emitted from commercial cooking were explored in this study. Three typical commercial restau- rants in Shanghai, i.e., a Shanghai-style one （SHS）, a Sichuan-style one （SCS） and an Italian-style one （ITS）, were selected to conduct PM2.5 sampling. Particulate organic matter （POM） was found to be the predominant contributor to cooking-related PM2.5 mass in all the tested restaurants, with a proportion of 69.1% to 77.1%. Specifically, 80 trace organic compounds were identified and quantified by gas chromatography/mass spectrometry （GC/MS）, which accounted for 3.8%-6.5% of the total PM2.5 mass. Among the quantified organic compounds, unsaturated fatty acids had the highest concentration, followed by saturated fatty acids. Comparatively, the impacts of other kinds of organic compounds were much smaller. Oleic acid was the most abundant single species in both SCS and ITS. However, in the case of SHS, linoleic acid was the richest one. ITS produced a much larger mass fraction of most organic species in POM than the two Chinese cooking styles except for monosaccharide anhy-drides and sterols. The results of this study could be utilized to explore the contribution of cooking emissions to PM2.5 pollution and to develop the emission inventory of PM2.5 from cooking, which could then help the policymakers design efficient treatment measures and control strategies on cooking emissions in the future.
基金National Natural Science Foundation of China(Grant No.91130013)Innovation Foundation of BUAA for PhD Graduates(YWF-12-RBYJ-010)Specialized Research Fund for the Doctoral Program of Higher Education(20101102110011)for funding this work
文摘The accurate simulation of boundary layer transition process plays a very important role in the prediction of turbine blade temperature field. Based on the Abu-Ghannam and Shaw （AGS） and c-Re h transition models, a 3D conjugate heat transfer solver is developed, where the fluid domain is discretized by multi-block structured grids, and the solid domain is discretized by unstructured grids. At the unmatched fluid/solid interface, the shape function interpolation method is adopted to ensure the conservation of the interfacial heat flux. Then the shear stress transport （SST） model, SST ＆ AGS model and SST ＆ c-Re h model are used to investigate the flow and heat transfer characteristics of Mark II turbine vane. The results indicate that compared with the full turbulence model （SST model）, the transition models could improve the prediction accuracy of temperature and heat transfer coefficient at the laminar zone near the blade leading edge. Compared with the AGS transition model, the c-Re h model could predict the transition onset location induced by shock/boundary layer interaction more accurately, and the prediction accuracy of temperature field could be greatly improved.
