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    Wyświetlanie 1-6 z 6
    Tytuł:
    Prediction of Ground Subsidence During Underground Construction of Metro Line 2, Section 1, Ben Thanh - Tham Luong
    Autorzy:
    Vo, Nhat Luan
    Nguyen, Thi Nu
    Do, Minh Toan
    Powiązania:
    https://bibliotekanauki.pl/articles/2020266.pdf
    Data publikacji:
    2021
    Wydawca:
    Polskie Towarzystwo Przeróbki Kopalin
    Tematy:
    ground subsidence
    underground construction
    metro lines
    konstrukcje podziemne
    linie metra
    Wietnam
    Opis:
    Urban metro line No. 2 from An Suong station to Thu Thiem is one of the six metro lines that is planned to be built in Ho Chi Minh City (HCMC). The metro line goes through the area in which the stratigraphy consists of many units, distributed from 20-80 m. The hydrogeology mainly has 2 aquifers, namely Holocene, and Pleistocene which affecting the deep excavation. During construction, there will be some problems that will affect the work on the surface such as settlement, cracking, and damage. By finite element method on Plaxis software, the article forecasts the surface settlement during this metro line No.2. The results show that the ground settlement is relatively large in areas with soft ground structures. The settlement results depend on the geological structure characteristics, hydrogeological characteristics, and the shape and size of the tunnels
    Źródło:
    Inżynieria Mineralna; 2021, 2; 543--553
    1640-4920
    Pojawia się w:
    Inżynieria Mineralna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Experimental and Mesoscopic Lattice Numerical Investigation of Increase of Chloride Diffusivity Coefficient during Uniaxial Loading Model
    Eksperymentalne i mezoskopowe badanie numeryczne sieci krystalicznej wzrostu współczynnika dyfuzyjności chlorków podczas jednoosiowego modelu obciążenia
    Autorzy:
    Bui, Truong Son
    Pham, Duc Tho
    Tran, The Truyen
    Nguyen, Thi Nu
    Vu, Minh Ngoc
    Powiązania:
    https://bibliotekanauki.pl/articles/317898.pdf
    Data publikacji:
    2020
    Wydawca:
    Polskie Towarzystwo Przeróbki Kopalin
    Tematy:
    lattice model
    durability of concrete
    coastal regions
    chloride diffusion
    model kratowy
    trwałość betonu w regionach nadmorskich
    dyfuzja chlorków
    Opis:
    This paper presents experimental and simulation results of the change in the chloride diffusion coefficient of concrete C40 (f’c=40 MPa) during axial loading. Test Method for Electrical Indication was used to measure the chloride diffusivity of the concrete sample during the axial loading. A mesoscopic lattice model is proposed to describe the variation of chloride diffusion coefficient versus damage variable. In such a model, the domain of material is discretized randomly by using Voronoi tessellation for the transport element and Delaunay triangulation for a mechanical element. At the mesoscale, the concrete is constituted by three phases: aggregate, cement paste and ITZ, in which aggregate is assumed to be elastic while cement matrix and ITZ are represented by a damage model with softening. The experimental and numerical results show that in the first stage, without crack (s < 40%smax), the chloride diffusion coefficient remains almost constant, however in the crack initiation and propagation stage (s = 60-80%smax) chloride diffusion coefficient increases significantly. An empirical power model is also proposed to describe the increase of the chloride diffusion coefficient versus stress level and damage variable.
    W artykule przedstawiono wyniki doświadczalne i symulacyjne zmiany współczynnika dyfuzji chlorków betonu C40 (f’c = 40 MPa) podczas obciążenia osiowego. Do pomiaru dyfuzyjności chlorków próbki betonu podczas obciążenia osiowego wykorzystano metodę badania wskazań elektrycznych. Zaproponowano mezoskopowy model sieci krystalicznej w celu opisania zmiany współczynnika dyfuzji chlorków w funkcji zmiennej uszkodzenia. W takim modelu domena materiału jest dyskretyzowana losowo przy użyciu teselacji Voronoia dla elementu transportowego i triangulacji Delaunaya dla elementu mechanicznego. W mezoskali beton składa się z trzech faz: kruszywa, zaczynu cementowego i ITZ, w których zakłada się, że kruszywo jest elastyczne, natomiast osnowa cementowa i ITZ są reprezentowane przez model uszkodzenia ze zmiękczeniem. Wyniki eksperymentalne i numeryczne pokazują, że w pierwszym etapie, bez pęknięcia ((σ<40%σmax), współczynnik dyfuzji chlorków pozostaje prawie stały, natomiast w fazie inicjacji i propagacji pęknięcia (σ=60-80% σmax) współczynnik dyfuzji chlorków znacznie wzrasta. Zaproponowano również empiryczny model mocy opisujący wzrost współczynnika dyfuzji chlorków w funkcji poziomu naprężenia i zmiennej uszkodzenia.
    Źródło:
    Inżynieria Mineralna; 2020, 1, 2; 23-30
    1640-4920
    Pojawia się w:
    Inżynieria Mineralna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Geotechnical Properties of Soft Marine Soil at Chan May Port, Vietnam
    Autorzy:
    Nguyenn, Thi Nu
    Nguyen, Thanh Duong
    Bui, Truong Son
    Powiązania:
    https://bibliotekanauki.pl/articles/2020054.pdf
    Data publikacji:
    2021
    Wydawca:
    Polskie Towarzystwo Przeróbki Kopalin
    Tematy:
    geotechnical properties
    soft marine soil
    Chan May port
    właściwości geotechniczne
    ziemia morska
    Wietnam
    Opis:
    Soft marine soil deposit is distributed under the sea with many special properties. This type of soil is rarely researched in Vietnam because of the difficult geotechnical investigation under the sea level. In this paper, the experimental laboratories were performed to investigate the geotechnical properties of soft marine soil at Chan May port, Vietnam. The field investigation results indicate that the thickness of soft soil varies from a few meters to more than ten meters. Soft soil has a high value of water content, void ratio, and compressibility and a low value of shear strength. The compression index has a good relationship with water content, liquid limit, and dry unit weight. The unit weight, shear strength, and preconsolidation pressure increase with the increase of depth. These results show that the soil in the study area is unfavorable for construction activities
    Źródło:
    Inżynieria Mineralna; 2021, 2; 207--215
    1640-4920
    Pojawia się w:
    Inżynieria Mineralna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
    Autorzy:
    Nguyen, Thi Phuong Trang
    Tran, Thi Thu Tra
    Ton, Nu Minh Nguyet
    Le, Van Viet Man
    Powiązania:
    https://bibliotekanauki.pl/articles/16538534.pdf
    Data publikacji:
    2023-02-21
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    antioxidant capacity
    by-product
    dietary fiber
    pasta
    Opis:
    The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 50-58
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
    Autorzy:
    Ta, Thi Minh Ngoc
    Hoang, Chi Hieu
    Nguyen, Thao Mi
    Tran, Thi Thu Tra
    Ton, Nu Minh Nguyet
    Van Viet Man, Le
    Powiązania:
    https://bibliotekanauki.pl/articles/24024618.pdf
    Data publikacji:
    2023-10-10
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    antioxidant
    dietary fiber
    mulberry pomace
    pasta
    transglutaminase
    Opis:
    Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the product were investigated. A significant increment in dietary fiber and total anthocyanin contents as well as decrement in cooking quality, texture and color change were observed. The cooking loss increased with the substitution level of mulberry pomace while the optimal cooking time, swelling index and water absorption index decreased. The quality improvement of 10% mulberry pomace fortified pasta was investigated by adding a transglutaminase preparation with enzyme dosage from 0.25 to 1.00 U/g protein. The fortified pasta treated with transglutaminase at 0.50 U/g protein showed a significant improvement in chewiness, tensile strength and elongation rate but was not significantly affected in terms of the swelling index and water absorption. The use of transglutaminase also improved the overall acceptability of the fortified pasta. Mulberry pomace powder may, therefore, be considered a potential antioxidant-rich and dietary fiber-rich material for incorporation into pasta products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 301-310
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies
    Autorzy:
    Tran, Van Nguyen
    Dang, Diep Xuan Thao
    Pham, Thi Kim Oanh
    Tran, Thi Quynh Nhi
    Ton, Nu Minh Nguyet
    Tran, Thi Thu Tra
    Le, Van Viet Man
    Powiązania:
    https://bibliotekanauki.pl/articles/48899277.pdf
    Data publikacji:
    2024-09-03
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    bakery product
    cellulolysis
    dimensional characteristics
    Malpighia emarginata
    proximate composition
    textural analysis
    Opis:
    Acerola seeds are a by-product of the food industry, which is rich in dietary fiber and antioxidants. This study evaluated the effects of cellulase treatment conditions, including the initial moisture content, enzyme dose, and incubation time, on the insoluble, soluble, and total dietary fiber content of acerola seed powder (ASP). The blends of wheat flour with untreated and cellulase-treated ASP (0, 10, 15, 20, 25, and 30%, w/w) were then used to produce cookies. The suitable conditions for the enzymatic treatment were the initial moisture content of 6 g/g dry weight (DW), an enzyme dose of 10 U/g DW and incubation time of 90 min. The cookies produced from flour blends with ASP had higher dietary fiber, ascorbic acid and total phenolic contents, and antioxidant capacity, compared to the control cookies without ASP. Phytate content in the cookies obtained with the lowest level of fortification (10%, w/w) was similar to that in the control cookies. The use of cellulase-treated ASP resulted in a lower ratio of insoluble to soluble dietary fiber in the cookies compared to when the untreated ASP was used. In addition, the cookies with cellulase-treated ASP had lower hardness and higher fracturability values than those fortified with the untreated ASP. The overall acceptability of the cookies produced with ASP was higher or comparable to the control cookies. For the first time, the low-cost ASP was used to improve the nutritional quality of cookies. The treated ASP is a novel promising dietary fiber- and antioxidant-rich ingredient for cookie preparation.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 268-279
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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