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Xuelian Ma,류기형 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1
The aim of this study was to evaluate the effects ofgreen tea contents (0, 5, 10, and 15%) on texturization andantioxidant properties of textured vegetable protein (TVP)by using a twin-screw extruder. Extrusion conditions werefixed at 140 C barrel temperature, 50% moisture content,100 g/min feed rate, and 200 rpm screw speed. The integrityindex, hardness, and cutting strength of TVP significantly(P\0.05) increased with the increase in green tea levels,while cohesiveness, springiness, water holding capacity, andnitrogen solubility index (NSI) significantly (P\0.05)decreased. Increasing the amount of green tea resulted inbetter DPPH radical scavenging activity, higher total phenolic,total flavonoid, catechins, and caffeine contents. The(-)-epigallocatechin gallate, (-)-epicatechin, (-)-epigallocatechin,and (-)-epicatechin gallate contents of TVPsignificantly (P\0.05) decreased, compared to that of rawmaterials. The incorporation of green tea in TVP can negativelyaffect expansion and NSI while positively affect texturizationand antioxidant properties.
Xuelian Ma,구본엽,류기형 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.1
The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.
Energy-efficient Relay MAC with Dynamic Power Control in Wireless Body Area Networks
( Xuelian Cai ),( Jingjing Yuan ),( Xiaoming Yuan ),( Wu Zhu ),( Jiandong Li ),( Changle Li ),( Sana Ullah ) 한국인터넷정보학회 2013 KSII Transactions on Internet and Information Syst Vol.7 No.7
Wireless body area network (WBAN) is an emerging short-range wireless communication network with sensor nodes located on, in or around the human body for healthcare, entertainment and ubiquitous computing. In WBANs, energy is severely constrained which is the prime consideration in the medium access control (MAC) protocol design. In this paper, we propose a novel MAC protocol named Energy-efficient Relay MAC with dynamic Power Control (ERPC-MAC) to save energy consumption. Without relying on the additional devices, ERPC-MAC employs relaying nodes to provide relay service for nodes which consume energy fast. Accordingly the superframe adjustment is performed and then the network topology can be smoothly switched from single-hop to multi-hop. Moreover, for further energy saving and reliability improvement, the dynamic power control is introduced to adjust the power level whenever a node transmits its packets to the coordinator or the relaying node. To the best of the authors` knowledge, this is the first effort to integrate relay, topology adjustment and power control to improve the network performance in a WBAN. Comprehensive simulations are conducted to evaluate the performance. The results show that the ERPC-MAC is more superior to the existing standard and significantly prolongs the network lifetime.
Xuelian Huang,Jun Ding 한국물리학회 2013 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.62 No.12
Magnetite thin films (10-300 nm) are deposited on different substrates including single crystals((0001)-Al2O3, (001)-Si, (110)-SiO2), textured polycrystalline oxide underlayers (ZnO), amorphousglass, at temperature from room temperature to 550 C by the pulsed laser deposition technique. Strong (111)-texture can be obtained on single crystal Si, SiO2, amorphous glass, and (0001)-textured ZnO layer, no matter whether they have either a huge lattice mismatch or no matchingat all with Fe3O4. The film on single crystal Al2O3 (sapphire) shows a (111)-epitaxial structurewith a strong in plane compressive strain. The saturated magnetization for magnetite thin filmsgrown on SiO2 and Si substrates can reach 440 emu/cc while the epitaxial films grown on Al2O3have a magnetization around 310 emu/cc when the film thickness is 40 nm. The substrate-inducedstrain in the films grown on Al2O3 substrates significantly affects the magnetic anisotropy and themagnetic coupling at the anti-phase boundaries in the films.
Effects of plant ingredients on physiochemical properties of extruded aquatic feed
Xuelian Ma,Gihyung Ryu 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
The aim of this study was to determine the different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137°C, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability significantly increased while specific length and water holding capacity significantly decreased. With increasing the defatted soy flour contents, expansion ratio significantly increased, but specific length, water holding capacity and water stability significantly decreased. With increasing in the wheat flour contents, the specific length significantly decreased while the water stability significantly increased. In conclusion, high-quality aquatic feed was achieved in this study and could be used in the future.
Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions
( Xuelian Ma ),( Bon-yeob Gu ),( Tie Jin ),( Jin-hyung Yoo ),( Mi-hwan Kim ),( Gi-hyung Ryu ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.3
The aim of this research is to evaluate the impact of various process conditions on the physical properties and digestibility of extruded fish feed at different barrel temperatures (120, 130, and 140℃) and moisture contents (35, 40, and 45%). The expansion ratio decreased with increasing the moisture content. The hardness was negatively correlated with the expansion ratio. The bulk density decreased by increasing moisture content. The water holding capacity increased by increasing the moisture content and barrel temperature. Soaking time significantly (p<0.05) affected water stability and the best water stability was observed in all samples soaked for 1 h, but water stability was also stable at 2 h and 3 h. There was a significant increase in the protein digestibility of extruded fish feed, compared to that of the raw material.
Effects of temperature and moisture content on physiochemical properties of extruded fish feed
Xuelian Ma,Gihyung Ryu 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.11
The aim of the study was to determine physiochemical properties of extruded fish feed at different barrel temperature (120, 130, and 140°C) and moisture content (35, 40, and 45%). As barrel temperature and moisture content increased, expansion ratio, water holding capacity, and water stability increased, while bulk density, hardness, and swelling ratio decreased. Soaking time had significant (P<0.05) effect on water stability. Best water stability was observed on all samples soaked for 1 h. Protein digestibility was not significantly different among the samples while protein digestibility of extruded fish feed significant higher than raw materials.
Effects of Plant Ingredients on Physicochemical Properties of Extruded Fish Feed
( Xuelian Ma ),( The-thiri Maung ),( Tie Jin ),( Jin-hyung Yoo ),( Mi-hwan Kim ),( Gi-hyung Ryu ) 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.1
The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137℃, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.