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- 저자 : Shikang Zhang (검색결과 3 건)
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Photosensitive Al2O3 slurry with high solid content and low viscosity
Zhang Xu,Zhang Jingde,Tian Yuhang,Xiao Shikang,Li Jianzhang,Han Guifang 한국세라믹학회 2023 한국세라믹학회지 Vol.60 No.3
Slurries with high solid content and low viscosity are highly necessary to lower the sintering shrinkage and avoid possible defects for ceramic components fabricated by vat photopolymerization technique. However, the viscosity of slurry dramati- cally arises with the increase of solid content, which severely affects the printing process and the quality of preformance. To solve this issue, a novel combined strategy of powder surface modification and selection of dispersant was proposed to significantly increase the solid load without too much increase in viscosity. The surface of Al 2O3 particles was modified by Silane A174 to improve its wettability with resins, and then the use of KOS 110 formed steric hindrance between particles achieving good dispersion. The synergistic effect of the modifier and dispersant was realized. Al 2O3 slurry with a high solid loading up to 65 vol% and low viscosity of 20.0 Pa·s at 30 s −1 was prepared for stereolithography-based DLP 3D printing, which had among the highest performance in photosensitive Al 2O3 slurries.
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Effect of Tea Polysaccharides on Thermal and Pasting Properties of Wheat Starch
Haihua Zhang,Shikang Zhang,Chunyuan Zhang,Yuejin Zhu,Yunyun Huang 한국차학회 2015 한국차학회지 Vol.- No.S
The thermal and pasting properties of wheat starch (WS)/tea polysaccharides (TPS) composite system were investigated. Significant increases of transition temperatures (To, Tp, Tc) and the enthalpy of gelatinization (ΔH1) of WS/TPS (2 wet% and 4 wet%) were found as TPS content increased. The lower ΔH2 (endothermic enthalpy under reheating) and R2 (degree of retrogradation of WS) were also detected in WS/TPS in storage of 3,7,14 days when compared with those of WS. The agreements were shown by RVA with the lower total setback and by Texture Analyzer with lower gel firmness. The results of TPS affecting the thermal and pasting properties could be generally explained with Avrami equation of WS/TPS. The Avrami equation exposed that TPS affect the primary nucleation in early stage and the decreased nucleation rate announced by the constant k. The overall results demonstrated that the TPS has an inhibitory effect on the recrystallization of pasting WS in storage.
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Comparison of the main compounds in Fuding white tea infusions from various tea types
Junxian Pan,Yulan Jiang,Yangjun Lv,Man Li,Shikang Zhang,Jun Liu,Yuejin Zhu,Haihua Zhang 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100 C was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape.
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