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- 검색키워드
- 저자 : Fuping Zheng (검색결과 4 건)
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Zhao Fuping,Liu Rongmei,He Bei,Zheng Ke,Hu Xiaorui,Ji Jing,Hui Yan 보안공학연구지원센터 2016 International Journal of Grid and Distributed Comp Vol.9 No.9
More and more electric vehicles have been used in China, and many charging station has been built in China. Due to the reactive power loss caused by charging devices, the method to measure the power consumed by charging device is critical for power company. Based on impact loads generated by electric vehicles to the grid in fast charging mode, this paper studies the energy measurement method of electric vehicle charging mode. Since each phase current of charging post imbalance, to prevent the sum of each phase current vector of charging posts over the protection current threshold and the charging post breaker misusing in power circuit, preventing leakage circuit breaker current imbalance system is designed. Finally, this paper studies the power consumption detection methods of electric vehicle charging posts. By comparing the fast Fourier transform and wavelet analysis algorithms, an electric energy measurement device of electric vehicle charging machine based on FFT and wavelet analysis are proposed. Combined with fast data processing functions of DSP, the device can quickly and accurately measures electric vehicles charging amounts under different charging modes.
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Ning Li,Fuping Zheng,Menglan Liang,Baoguo Sun 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Volatile components of Chinese Sinkiang camel-naizi (CSCN) were analyzed using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). A total of 45 volatile compounds were identified by using 3 fibers, including 17 alcohols, 4aldehydes, 13 acids, 8 esters, 1 sulfur-containing compound,1 lactone, and 1 ketone. Among all the compounds identified, various alcoholic compounds accounted for 78.91% of the total volatiles, and the amount of various esters was only next to that of alcohols, which accounted for 15.01% of the total volatiles. The content of acids,lactone, aldehydes, ketone, and sulfur-containing compound accounted for 6.08%. All of these volatiles constituted the characteristic flavor of raisin-like, fruity, sweet, cheesy, and yogurt-like note of CSCN. The extraction performances of 3 types of SPME fibers (75 μm CAR/PDMS, 65 μm PDMS/DVB, and 50/30 μm DVB/CAR/PDMS) were compared in this study. Of the 3 fibers, the DVB/CAR/PDMS fiber extracted the most volatiles, and the CAR/PDMS fiber the least. The DVB/CAR/PDMS fiber showed the best performance in trapping compounds of CSCN with different polarities.
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Effects of two enzyme extracts of Aspergillus niger on green tea aromas
Hui Ni,Sun Hao,Fuping Zheng,Liangzhen Zhang,Bolim Lee,Yaqi Wang,Feng Chen 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of Aspergillus niger, i.e., crude enzyme extracted from fermentation using tea stalk medium (CETSM) and crude enzyme yielded in potato dextrose medium. The result showed that the former had significant effects on sensory indexes and volatile constituents, with significant increases in toasty and mushroom notes, while the latter had little influence on the aforementioned indexes. In addition, the volatile constituents were significantly affected; in particular, the contents of cis-3-hexenol, 1-octen-3-ol, eucalyptol, hexanol, and benzaldehyde increased. Furthermore, gas chromatography– olfactometry (GC–O) analysis showed that an increase in 1-octen-3-ol strengthened the mushroom note. These results indicate that CETSM contains some novel enzymes that can modify the aroma profile of green tea.This study also provides valuable information and suggestions to use fermented enzymes to modify food aromas.
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Intensifying sulforaphane formation in broccoli sprouts by using other cruciferous sprouts additions
Hao Liang,Yongqin Wei,Ruimin Li,Li Cheng,Qipeng Yuan,Fuping Zheng 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
Sulforaphane is a significant chemopreventive compound which is the predominant glucosinolate in broccoli sprouts. However, the existence of the epithiospecifier protein could direct the hydrolysis of glucosinolates toward sulforaphane nitrile formation instead of sulforaphane. Therefore, the study aimed on improving the yielding of sulforaphane in broccoli sprouts with a new method of the united hydrolysis of cruciferous sprouts. According to the results, the addition of radish, rocket and rape sprouts to broccoli sprouts could promote the hydrolysis of the glucoraphanin to anticancer effective sulforaphane to 2.03, 2.32 and 1.95-fold, respectively, compared to single broccoli sprouts. Meanwhile, the formation of non-bioactive sulforaphane nitrile in these three groups decreased greatly. However, the addition of mustard sprouts had no positive effect. These observations could make a contribution to the potential chemoprotective effects of broccoli sprouts.
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