Investigation on deck-stay interaction of cable-stayed bridges with appropriate initial shapes

Ming-Yi Liu,Li-Chin Lin,Pao-Hsii Wang 국제구조공학회 2012 Structural Engineering and Mechanics, An Int'l Jou Vol.43 No.5

This paper provides a variety of viewpoints to illustrate the mechanism of the deck-stay interaction with the appropriate initial shapes of cable-stayed bridges. Based on the smooth and convergent bridge shapes obtained by the initial shape analysis, the one-element cable system (OECS) and multi-element cable system (MECS) models of the Kao Ping Hsi Bridge in Taiwan are developed to verify the applicability of the analytical model and numerical formulation from the field observations in the authors’ previous work. For this purpose, the modal analysis of the two finite element models are conducted to calculate the natural frequency and normalized mode shape of the individual modes of the bridge. The modal coupling assessment is also performed to obtain the generalized mass ratios among the structural components for each mode of the bridge. The findings indicate that the coupled modes are attributed to the frequency loci veering and mode localization when the “pure” deck-tower frequency and the “pure” stay cable frequency approach one another, implying that the mode shapes of such coupled modes are simply different from those of the deck-tower system or stay cables alone. The distribution of the generalized mass ratios between the deck-tower system and stay cables are useful indices for quantitatively assessing the degree of coupling for each mode. These results are demonstrated to fully understand the mechanism of the deck-stay interaction with the appropriate initial shapes of cable-stayed bridges.

Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method

Chen, Ming-Ju,Chen, Kun-Nan,Lin, Chin-Wen Asian Australasian Association of Animal Productio 2004 Animal Bioscience Vol.17 No.5

Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the "therapeutic minimum" at the time of consumption. The experiments were divided into two parts. The first part of the study used chicory inulin, isomalto-oligosaccharides and sucrose to investigate the effects of sugars on the activity of L. acidophilus and B. longum. The results indicated that the addition of isomalto-oligosaccharides stimulated growth of L. acidophilus and B. longum, resulting in a higher level of the probiotics after one month storage and yielded better $\beta$-galactosidase activity during fermentation. The second part studied the effects of three growth promoters on the viability of the probiotic cultures and the response surface method was employed to find the optimal ratio for addition of the growth promoters. The optimal ratio for added calcium gluconate, sodium gluconate and N-acetylglucosamine in fermented milk drinks were established. The response surface method proved to be a very effective way of optimizing the activity of probiotic cultures when developing a new fermented milk drink.

Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains

Chen, Ming-Ju,Liu, Je-Ruei,Lin, Chin-Wen,Yeh, Yu-Tzu Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.5

One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5$^{\circ}C$ for 20 h, and the microflora count, ethanol content, and caproic (C6), caprylic (C8), and capric acid (C10) levels measured at 4 h intervals. Our results indicate that incubation with kefir grains results in 10$^6$-10$^7$ CFU/ml microflora count and 1.18 g/L of ethanol content at 20 h of fermentation. Incubation with 5% kefir grain at 20-22.5$^{\circ}C$ produces the highest MCT levels.

Optimization of the Growth Rate of Probiotics in Fermented Milk Using Genetic Algorithms and Sequential Quadratic Programming Techniques

Chen, Ming-Ju,Chen, Kun-Nan,Lin, Chin-Wen Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.6

Prebiotics (peptides, N-acetyglucoamine, fructo-oligosaccharides, isomalto-oligosaccharides and galactooligosaccharides) were added to skim milk in order to improve the growth rate of contained Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum and Bifidobacterium bifidum. The purpose of this research was to study the potential synergy between probiotics and prebiotics when present in milk, and to apply modern optimization techniques to obtain optimal design and performance for the growth rate of the probiotics using a response surface-modeling technique. To carry out response surface modeling, the regression method was performed on experimental results to build mathematical models. The models were then formulated as an objective function in an optimization problem that was consequently optimized using a genetic algorithm and sequential quadratic programming approach to obtain the maximum growth rate of the probiotics. The results showed that the quadratic models appeared to have the most accurate response surface fit. Both SQP and GA were able to identify the optimal combination of prebiotics to stimulate the growth of probiotics in milk. Comparing both methods, SQP appeared to be more efficient than GA at such a task.

Investigation on deck-stay interaction of cable-stayed bridges with appropriate initial shapes

Liu, Ming-Yi,Lin, Li-Chin,Wang, Pao-Hsii Techno-Press 2012 Structural Engineering and Mechanics, An Int'l Jou Vol.43 No.5

This paper provides a variety of viewpoints to illustrate the mechanism of the deck-stay interaction with the appropriate initial shapes of cable-stayed bridges. Based on the smooth and convergent bridge shapes obtained by the initial shape analysis, the one-element cable system (OECS) and multi-element cable system (MECS) models of the Kao Ping Hsi Bridge in Taiwan are developed to verify the applicability of the analytical model and numerical formulation from the field observations in the authors' previous work. For this purpose, the modal analysis of the two finite element models are conducted to calculate the natural frequency and normalized mode shape of the individual modes of the bridge. The modal coupling assessment is also performed to obtain the generalized mass ratios among the structural components for each mode of the bridge. The findings indicate that the coupled modes are attributed to the frequency loci veering and mode localization when the "pure" deck-tower frequency and the "pure" stay cable frequency approach one another, implying that the mode shapes of such coupled modes are simply different from those of the deck-tower system or stay cables alone. The distribution of the generalized mass ratios between the deck-tower system and stay cables are useful indices for quantitatively assessing the degree of coupling for each mode. These results are demonstrated to fully understand the mechanism of the deck-stay interaction with the appropriate initial shapes of cable-stayed bridges.

Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining

Sook-Chin Chew,Chin Ping Tan,Oi Ming Lai,Kar Lin Nyam 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3

An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3- MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester (9.0 lg/kg) and glycidyl ester (54.8 lg/kg). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.

Development and Verification of an Optimum Composition Model for a Synbiotic Fermented Milk Using Sequential Quadratic Programming Techniques

Chen, Ming-Ju,Chen, Kun-Nan,Lin, Chin-Wen Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.10

The purpose of this research was to develop an optimum composition model for a new synbiotic fermented dairy product with high probiotic cell counts, and to experimentally verify this model. The optimum composition model indicated the growth promoter ratio that could provide the highest growth rate for probiotics in this fermented product. Different levels of growth promoters were first blended with milk to improve the growth rates of probiotics, and the optimum composition model was determined. The probiotic viabilities and chemical properties were analyzed for the samples made using the optimal formula. The optimal combination of the growth promoters for the synbiotic fermented milk product was 1.12% peptides, 3% fructooligosaccharides (FOS), and 1.87% isomaltooligosaccharides (IMO). A product manufactured according to the formula of the optimum model was analyzed, showing that the model was effective in improving the viability of both Lactobacillus spp. and Bifidobacterium spp.

Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining

Chew, Sook-Chin,Tan, Chin-Ping,Lai, Oi-Ming,Nyam, Kar-Lin 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3

An optimized refining process for kenaf seed oil was conducted. The 3-monochloro-1,2-propanediol (3-MCPD) contents, triacylglycerol composition, fatty acids composition, bioactive compounds, phosphorus contents, and oxidation indexes of the kenaf seed oil during each stage of the refining process were determined. The results showed that there was no detected 3-MCPD ester in kenaf seed oil throughout the refining process. Deodorization had slightly increased the 2-MCPD ester ($9.0{\mu}g/kg$) and glycidyl ester ($54.8{\mu}g/kg$). Oleic (36.53%) and linoleic acids (36.52%) were presented in the largest amount in the refined kenaf seed oil, and triacylglycerols contributed to 99.96% in the oil. There was a removal of 31.6% of phytosterol content and 17.1% of tocopherol and tocotrienol contents in kenaf seed oil after refining. The refining process was totally removed the hydroperoxides, 93% of free fatty acids and 98.8% of phosphorus content in kenaf seed oil.

The Effects of Freeze Drying and Rehydration on Survival of Microorganisms in Kefir

Chen, Hsi-Chia,Lin, Chin-Wen,Chen, Ming-Ju Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.1

The purpose of this research was to study the effect of freeze drying on the microorganisms in kefir. Influences of lyoprotectants and rehydrated media (water at $4^{\circ}C$, $25^{\circ}C$; 10% reconstituted milk at $4^{\circ}C$, $25^{\circ}C$) on the viability of lactic acid bacteria and yeasts in freeze-dried kefir were investigated. Kefir was made from cow milk which was inoculated with 5% kefir grains, and incubated at $20^{\circ}C$ for 20 h. Lyoprotectants (galactose, lactose, maltose, sucrose and trehalose) were added independently before dehydration of kefir by freeze drying. Results indicated significant loss in viability of microorganisms in kefir after freeze-drying. Addition of 10% galactose or 10% sucrose as lyoprotectants significantly increased the survival rates of both lactic acid bacteria and yeasts (p<0.05). The $4^{\circ}C$ rehydration temperature showed the best viabilities for yeasts, however, viability was not significantly affected by rehydration media (p>0.05).

Impact of Stirring Speed on β-Lactoglobulin Fibril Formation

Shy Kai Ng,Kar Lin Nyam,Imededdine Arbi Nehdi,Oi Ming Lai,Gun Hean Chong,Chin Ping Tan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1

β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.