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1.
Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from... 相似文献
2.
低轨互联网星座是当前全球研究和发展的热点,互联网星座支持随遇接入遥感卫星和信息在轨直接处理的应用前景备受期待,但由于轨道高度不同会产生双向高动态异构星座的接入互联问题。首先,通过设定低轨卫星互联网星座在不同轨道特性、不同卫星数量情况下的随遇接入仿真场景,重点探讨了时空非连续可视性和多普勒频移问题对遥感卫星接入性能的影响;其次,基于遥感卫星随遇接入互联网星座场景的特点,分析了不同时延性在轨处理任务的流程及其星地功能分配;最后,对当前在轨智能处理算法存在的问题和未来研究重点进行阐述,为未来低轨互联网星座及遥感卫星的发展和联合组网应用提供可靠的理论支撑。 相似文献
3.
Multimedia Tools and Applications - Tree species classification is a necessary and challenging task for both multimedia technique and forestry engineering. Continuous developments in multimedia and... 相似文献
4.
Peng Wang Yan Li Yujiao Qu Baowei Wang Jingxin Sun Chunwei Miao Ming Huang He Huang Congxiang Zhang 《International Journal of Food Science & Technology》2022,57(6):3428-3439
The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP. 相似文献
6.
高比例新能源及多源耦合是电力系统发展的重要特征,这也为系统稳定经济运行提出了新挑战。该文以园区型多能系统为对象,研究了分布式多元随机动态场景分析,从多时空角度有效量化不确定因素给系统造成的影响,可为系统灵活重构、多维度协同运行与决策提供有力模型与场景支撑。首先由预测误差驱动拟合多元功率预测误差概率分布,全面反映随机功率出力信息,提高模型泛化性;以时序相关范围参数为数据驱动关联变量,高效动态控制波动强度;最终场景生成利用逆变换映射思想保证置信度。然后针对典型场景提取,提出一种综合递归聚类思想的多段嵌套削减算法,结合改进Wasserstein距离指标,兼具准确、时效、稳定方面的优势。最后由对比实验论证该方法的前沿有效性。 相似文献
7.
Wireless Networks - In order to improve the transmission stability of sensor networks, a sensitive data mining method based on Pan Boolean algebra is proposed. According to the output correctness,... 相似文献
8.
Juan José Burbano He/him Darío Marcelino Cabezas María Jimena Correa 《International Journal of Food Science & Technology》2022,57(8):4772-4781
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products. 相似文献
9.
Yinjuan Cao Shunzhong He Qunli Yu Ling Han Wei Zhang Xiaohong Zou 《International Journal of Food Science & Technology》2022,57(5):3001-3011
This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. 相似文献
10.
Fire Technology - A co-flow water mist system is considered a clean and efficient emergency handling measure for preventing and controlling the leakage of hazardous gas. To reveal the coupling... 相似文献