A Smoke Visualization Model for Capturing Surface‐Like Features

Incense, candle smoke and cigarette smoke often exhibit smoke flows with a surface‐like appearance. Although delving into well‐known computational fluid dynamics may provide a solution to create such an appearance, we propose a much efficient alternative that combines a low‐resolution fluid simulation with explicit geometry provided by NURBS surfaces. Among a wide spectrum of fluid simulation, our algorithm specifically tailors to reproduce the semi‐transparent surface look and motion of the smoke. The main idea is that we follow the traces called streaklines created by the advected particles from a simulation and reconstruct NURBS surfaces passing through them. Then, we render the surfaces by applying an opacity map to each surface, where the opacity map is created by utilizing the smoke density and the characteristics of the surface contour. Augmenting the results from low‐resolution simulations such a way requires a low computational cost and memory usage by design.     

Properties of cholesterol‐reduced Camembert cheese made by crosslinked β‐cyclodextrin

The present study was designed to examine the physicochemical and sensory properties in cholesterol‐reduced Camembert cheese made by crosslinked β‐cyclodextrin (β‐CD). The composition of cholesterol‐reduced Camembert cheese was similar to the control and the cholesterol reduction reached 90.6%. No difference was found in the total amount of short‐chain free fatty acids between the cholesterol‐reduced cheese and the control at every ripening period. The release of butyric and capric acid mostly contributed to the increase of total amount of short‐chain free fatty acids in both groups. The cholesterol‐reduced cheese produced similar amounts of individual free amino acids to the control in all periods. The scores of all rheological characteristics except for springiness were continuously increased up to 2 weeks’ ripening and decreased thereafter. Mouldy characteristics in both appearance and flavour were increased dramatically through the ripening period in both cholesterol‐reduced and the control cheeses. Based on these results, no significant difference was found in most physicochemical and sensory properties between cholesterol‐reduced Camembert cheese and the control. Therefore, we may find it possible to develop cholesterol‐reduced Camembert cheese using crosslinked β‐cyclodextrin.     

PHYSICOCHEMICAL, TEXTURAL AND NOODLE-MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE

The effects of the addition of alginate on the physicochemical, rheological and noodle-making properties of wheat flour were studied. The hydration properties (water absorption index, water solubility and swelling power) of wheat flour increased with increasing levels of alginate due to its high affinity to water. The addition of alginate caused increased water absorption and dough development time in the farinogram while the tolerance of dough to mixing was reduced. Also, the syneresis of the wheat flour gel was significantly reduced during freeze-thaw treatments when prepared with alginate. With the addition of alginate, the noodles exhibited an increase in the cooked weight and a decrease in the cooking loss. Moreover, the addition of alginate led to significant increases in the cutting and tensile forces of the noodles. In addition, the noodles containing more alginate exhibited lower lightness and redness, while yellowness was increased.

PRACTICAL APPLICATIONS

The purposes of this study are to examine the effects of alginate on the physicochemical and rheological properties of wheat flour dough and to evaluate its performance in noodle-making.
This study demonstrates that alginate can be used as a food additive to control and modify the rheology and texture of wheat flour products.     

Synthesis and characterization of metallic Pd embedded TiO2 nanoparticles by reverse micelle and sol-gel processing

This research was financially supported by the Ministry of Education, Science Technology(MEST) and Korea Industrial Technology Foundation(KOTEF) through the Human Resource Training Project for Regional Innovation.     

Microstructural and piezoelectric properties of PZN substituted PMN-PZT ceramics for multilayer piezoelectric transformer

In this paper, in order to develop the low temperature sintering ceramics for multilayer piezoelectric transformers, Pb[(Mn_1/3,Nb_2/3)_0.07(Zn_1/3Nb_2/3)_a (Zr_0.48Ti_0.52)_1-0.07-aO₃] ceramics were prepared with the variations of PZN from 2 to 14 mol% and their dielectric and piezoelectric properties were investigated. Sintering temperature was varied from 940 to 1000^∘C. At 8 mol% PZN substituted specimen sintered at 970^∘C, electromechanical coupling factor(kp), mechanical quality factor(Qm), dielectric constant and peizoelectric constant(d₃₃) showed the optimal values of 0.536, 1803, 1551 and 328[pC/N], respectively, for multilayer piezoelectric transformer application.     

TEM microstructure of mechanically alloyed Ti-12Mg powders

The microstructures of mechanical alloyed（MA） Ti-12%Mg alloy powders were examined using a high resolution TEM （HRTEM）. The effect of MA atmospheres such as argon gas and liquid isopropyl alcohol on the resultant microstructure was investigated. Both the MA powders form a homogeneous Ti-Mg solid solution, but the oxidation behavior is distinguished. The phase change was studied as a function of milling conditions and annealing temperatures.     

时空数据库中多个最近邻对象的查询算法

在时空数据库中，最近邻查询用于对某个查询对象，在被查询对象中找出离它最近的一个或多个对象。该文在TPR树这一时空索引的基础上，提出了一种高效的最近邻查询算法，能够支持移动对象的多个最近邻对象的查询，并在性能上也有所提高。     

Effect of aging treatment on irradiation-induced segregation of high Mn-Cr steel

To investigate the effect of aging treatment on irradiation-induced segregation of high Mn-Cr steel, specimens for electron-beam irradiation were prepared from the high Mn-Cr austenitic steel which was solution treated at 1 373 K for 1 h and aging treated at 573 K for 1 000 h, respectively. The electron-beam irradiation was performed at 573 K up to doses of 5.4 dpa in a 1 250 kV HVEM and irradiation-induced segregation analyses were carried out by an EDX in a 200 kV FE-TEM. The results show that void formation is not observed in both solution treated and aging treated ones. The amount of Cr segregation at the grain boundary decreases in the aged one; however, that of Mn is not changed in solution treated one.