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61.
Semiconductors - The transformation of a two-dimensional GaN layer into three-dimensional islands (2D–3D transition) under increasing temperature in a flow of ammonia is investigated... 相似文献
62.
Parkhomenko M. P. Kalenov D. S. Eremin I. S. Fedoseev N. A. Kolesnikova V. M. 《Journal of Communications Technology and Electronics》2022,67(9):1127-1133
Journal of Communications Technology and Electronics - A modified resonator method for determining the complex permittivity of materials based on the theory of small perturbations where a resonator... 相似文献
63.
Yarlykov M. S. Yarlykova S. M. 《Journal of Communications Technology and Electronics》2022,67(9):1082-1095
Journal of Communications Technology and Electronics - In this paper, we develop suboptimal algorithms for receiving and processing binary offset carrier (BOC) signals for use in global navigation... 相似文献
64.
Wireless Personal Communications - Since the last decade, cloud-based Electronic Health Records (EHRs) have achieved important consideration to facilitate remote access of patient medical records.... 相似文献
65.
Journal of Computer and Systems Sciences International - The replacement of complex technical system elements is optimized using a genetic algorithm. Its various operators are analyzed and modified... 相似文献
66.
利用水力空化过程产生局部的高温、高压、高射流以及强大的剪切力等极端化学物理条件改质处理沙特重质原油,试验结果表明:沙特重质原油经过水力空化改质后粘度由13.61降低至7.22mm2/s,残碳由7.16%降低至6.48%,实沸点蒸馏后减压渣油降低1个百分点。进一步采用APPI FT-IR MS、XRD、FT-IR、SEM和粒度分布等技术研究了水力空化改质对沙重原油分子组成,沥青质团聚体微晶结构、沥青质胶束粒径分布、沥青质官能团、沥青质形貌等方面的影响,从分子角度阐述空化改质重油的机理。研究结果表明:水力空化改质后沙重原油分子量分布、芳烃类化合物缔合作用变小;沥青质对低DBE化合物吸附性能降低;沥青质团聚体微晶结构更加松散;沥青质胶束粒度分布降低;沥青质分子相互团聚作用力减弱。进一步考察了水力空化改质前后减压渣油延迟焦化性能,改质处理后焦炭产率降低1.85个百分点,液体收率和气体产率分别增加1.52和0.33个百分点,水力空化改质对沥青质性质、结构特点的改善能够有效的提高其加工性能。 相似文献
67.
Moustapha Moussa Amudhan Ponrajan Osvaldo H. Campanella Martin R. Okos Mario M. Martinez Bruce R. Hamaker 《International Journal of Food Science & Technology》2022,57(7):4594-4601
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
68.
69.
Hamid Ezzatpanah Vicente M. Gómez-López Tatiana Koutchma Farnoush Lavafpour Frank Moerman Mohammad Mohammadi Dele Raheem 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):904-941
Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product. 相似文献
70.
Cybernetics and Systems Analysis - The authors propose a new method for finding the sum of two or more multidigit values in a parallel computational model. The method reduces finding the sum of a... 相似文献