Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "Liu, Jiaxiang" wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
The influence of air inlet layout on the inner flow field for a vertical turbo air classifier
Autorzy:
Yu, Yuan
Li, Xingshuai
Zhang, Yu
Jiao, Zhiwei
Liu, Jiaxiang
Powiązania:
https://bibliotekanauki.pl/articles/27323654.pdf
Data publikacji:
2023
Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:
turbo air classifier
powder technology
air inlet layout
numerical simulation
classification performance
Opis:
In this study, the influence of air inlet layout on the flow field distribution and particle movement trajectory for the vertical turbo air classifier are analyzed comparatively using the numerical simulation method. The air inlet layout adjustment can increase the axial velocity and turbulent dissipation rate at the feeding inlet and do not generate the axial negative velocity, which improves powder material pneumatic transportation and dispersion capacity; the air inlet layout adjustment can match the airflow rotation direction with the rotation direction of the rotor cage, which can eliminate the vortices in the rotor cage channel effectively. Moreover, the particle movement time is shortened and fast classification is completed, which can decrease the particle agglomeration probability and weaken the ‘fish-hook’ effect. The optimization scheme of the air inlet layout is Type-BC. In accordance with the numerical simulation results, the calcium carbonate classification experimental results indicate that the classification performance of the classifier is improved using Type-BC.
Źródło:
Physicochemical Problems of Mineral Processing; 2023, 59, 6; art. no. 175859
1643-1049
2084-4735
Pojawia się w:
Physicochemical Problems of Mineral Processing
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products
Autorzy:
Li, Qingshuai
Liu, Liping
Han, Yanlei
Zhao, Xiangying
Yao, Mingjing
Ma, Jing
Han, Mo
Zhang, Jiaxiang
Powiązania:
https://bibliotekanauki.pl/articles/28408449.pdf
Data publikacji:
2024-02-09
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
sweet potato proteins
Leuconostoc citreum
protein precipitation
digestibility
emulsification
foaming
Opis:
Starch production from fresh sweet potatoes generates process wastewater called sweet potato cell liquid (SPCL), which is rich in sweet potato protein (SPP). Currently, the commonly used protein recovery methods, such as isoelectric point precipitation and ultrafiltration, were not suitable for SPP recovery due to the low protein content of SPCL and the high cost of recovery. The feasibility of recovering SPP by SPCL acidification via inoculation-assisted fermentation was investigated in this study. The results indicated that the pH of SPCL could be reduced to approximately 4.0 within 6 h of fermentation with inoculation, resulting in an SPP extraction yield of 55.45% and purity of 66.23 g protein/100 g. With the addition of heating treatment, the extraction yield of SPP increased to 76.97–95.34%, while it maintained the purity of 66.36–70.12 g protein/100 g. The composition analysis revealed that SPP products contained sugars (below 11.5 g/100 g) in addition to protein and trace amounts of lignin and phenolics. Functional properties analysis showed that the SPP recovered by inoculation-enhanced fermentation exhibited better emulsifying and foaming properties, and higher digestibility compared to the SPP precipitated using hydrochloric acid. The method of extracting SPP from SPCL by inoculation-enhanced fermentation, as developed in this study, was a straightforward and cost-effective process that fosters significant potential for industrial applications.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 49-58
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies