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RISS 인기검색어
- 검색키워드
- 저자 : Dao-Bang Tang (검색결과 3 건)
- 무료
- 기관 내 무료
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Ultrasonic Vibration Assisted Cutting of Nomex Honeycomb Core Materials
Dao‑Hui Xiang,Bang‑Fu Wu,Yun‑Long Yao,Bo Zhao,Jin‑Yuan Tang 한국정밀공학회 2019 International Journal of Precision Engineering and Vol.20 No.1
Nomex honeycomb core materials have been widely used in the aviation industry due to their special structure and performance. Conventional high-speed machining have resulted in the poor machinability of the honeycomb core so that the ultrasonic machining technology was applied. The kinematic characteristics in the ultrasonic vibration assisted cutting process were analyzed according to the movement of the sharp tool. Based on slide effect, a cutting force model was proposed to study the relationship between cutting parameters and cutting force. Ultrasonic vibration assisted cutting and ordinary cutting tests of Nomex honeycomb core material were conducted by considering feed rate, the inclined angle and the deflected angle. Besides, the effects of cutting parameters on machined surface quality of honeycomb core wall were studied. The test results show that slide effect caused by ultrasonic vibrations can reduce cutting resistance compared with ordinary cutting. The developed cutting force model can be applied to evaluated the cutting force in the ultrasonic vibration assisted cutting of Nomex honeycomb core material. The inclined angle has a great influence on the cutting force during ultrasonic vibration assisted cutting. High-speed reciprocating sliding action can effectively cut aramid fibers so that burrs and tearing defects of the incision have been greatly improved under condition of ultrasonic vibration assisted cutting.
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Yan-Ping Li,Dao-Bang Tang,Xiao-Qiang Wang,Meng Wang,Qing-Feng Zhang,Yuan Liu,Bei-Yun Shen,Jiguang Chen,Zhongping Yin 한국생물공학회 2021 Biotechnology and Bioprocess Engineering Vol.26 No.3
Three types of calli were induced from Origanum vulgare (O. vulgare) aseptic seedlings, and the friable calli with white appearance and high growth rate were further screened and used to develop cell suspension culture to produce polyphenols. Murashige and Skoog (MS) medium with 3.0 mg/L Kinetin (KT) and 0.5 mg/L 2,4-dichlorophenoxy acetic acid (2,4-D) was suitable for both O. vulgare cells growth and polyphenols accumulation. To further enhance the polyphenols accumulation, O. vulgare cells were treated by phenylalanine (Phe) feeding and salicylic acid (SA) elicitation. Compared with the individual Phe feeding and SA elicitation, SA elicitation combined with Phe feeding showed a much better promotion effect on the polyphenols synthesis in O. vulgare cells, especially rosmarinic acid (RosA) accumulation. With the combined treatment of 200 μM SA and 100 μM Phe, total polyphenols content and yield were 41.36 mg/g and 752.93 mg/L, respectively. RosA content and yield reached 31.25 mg/g and 570.37 mg/L, which were 5.44 and 5.47 times that of the control. Furthermore, the total polyphenols extracted from the cultured cells treated by SA elicitation combined with Phe feeding displayed a much higher antioxidant capacity than that of untreated cells, meanwhile its 1,1-diphenyl-2- trinitrophenyl hydrazine (DPPH) and superoxide anion radical-scavenging activity were much stronger than that of vitamin C. What’s more, our results also showed that RosA was the principal contributor to the fine antioxidant capacity of the total polyphenols extracted from the SA and Phe treated cells. Our research indicated that SA elicitation combined with Phe feeding significantly improved the polyphenols yield and antioxidant capacity of the cultured O. vulgare cells, and therefore has a promising application prospect in natural polyphenols production.
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Processing, digestion property and structure characterization of slowly digestible gorgon nut starch
Jia-cheng Zeng,Pin-Jian Xiao,Li-Juan Ling,Li Zhang,Dao-Bang Tang,Qing-Feng Zhang,Jiguang Chen,Jing-En Li,Zhongping Yin 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.1
Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating–cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.
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