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- 저자 : Haicheng Yang (검색결과 3 건)
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Fan Yang,Haicheng Yang,Yonghua Yan,Xueyan Guo,Ren Dai,Chaoqun Liu 대한기계학회 2017 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.31 No.6
Natural convection heat transfer in an inclined polar cavity was studied using a Finite-difference lattice Boltzmann method (FDLBM)based on a double-population approach for body-fitted coordinates. A D2G9 model coupled with the simplest TD2Q4 lattice model wasapplied to determine the velocity field and temperature field. For both velocity and temperature fields, the discrete spatial derivativeswere obtained by combining the upwind scheme with the central scheme, and the discrete temporal term is obtained using a fourth-orderRunge-Kutta scheme. Studies were carried out for different Rayleigh numbers and different inclination angles. The results in terms ofstreamlines, isotherms, and Nusselt numbers explain the heat transfer mechanism of natural convection in an inclined polar cavity due tothe change of Rayleigh number and inclination angle.
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Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation
Guo-Hao Yang,Jun-Jun Guan,Jin-Shui Wang,Haicheng Yin,Fa-Dong Qiao,Feng Jia 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
The primary purpose of this study was to investigate the effects of a ginger (Zingiber ofcinale) juice addition to milk on the physicochemical and sensory properties and consumer acceptability of yogurt during fermentation. Under the presence of ginger juice at 2.0 to 10.0%(v/v), there was a significant influence (p<0.05) on the viability of characteristic microorganisms in yogurt,the pH, titratable acidity (ºSH), viscosity, and hardness of the products. The descriptive data showed significant differences (p<0.05) among the samples for all attributes. The consumer results from external preference mapping indicated that samples with the lower ginger juice (≤4%)were liked over the higher samples (≥6%), with a negative impact on the acceptance by the consumers. Therefore,these findings suggest that 4%(v/v) may be the more appropriate content of ginger juice in the preparation of ginger-juice yogurt.
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Khalid Shah,Khenata Rabah,Ma Yue,Sun Xiaoliang,Gao Meng,Wu Haicheng,Lu Guiwu,Yang Zhenqing 한국물리학회 2020 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.77 No.1
In the present work, we determined the structural, electronic and optical properties of HgSiX2 (X = P, As) chalcopyrite materials by using the density functional theory (DFT). Our calculated results showed alignment with the data drawn from other experimental and theoretical studies. Therefore including the lattice parameters, bulk moduli, band gaps, the total and partial densities of states and the optical properties. The computed band structures and density of states (DOS) disclosed that HgSiP2 and HgSiAs2 are semiconductors materials with energy gaps equal to 0.931 eV and 0.425 eV, respectively. Our findings displace that the Si-3p, P-3p and As-4p atomic orbitals contribute to the density of states. Moreover, a comprehensive analysis of the electronic and the optical properties such as the reflectivity, absorption spectra, and dielectric functions revealed that the HgSiP2 and the HgSiAs2 materials may be beneficial in optoelectronic applications. We hope that the designs and preparations of the HgSiP2 and the HgSiAs2 materials will lead to give new advance strategies and gateways for the explorations of highly efficient optoelectronic devices.
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