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Yuejie Xie,Zhi-Fei He,Jingzhi Lv,En Zhang,Hong-Jun Li 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6
The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.
Xie, Yuejie,He, Zhifei,Lv, Jingzhi,Zhang, En,Li, Hongjun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6
The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.
Damage and failure characterization of 7075 aluminum alloy hot stamping
Zhiqiang Zhang,Yuejie Cui,Qing-Min Chen 대한기계학회 2022 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.36 No.1
7000 series high strength aluminum alloys are increasingly used in manufacturing automobile body parts to meet the more stringent demands for automobile lightweight. Hot stamping of 7000 series high strength aluminum alloys is a complex thermal-mechanical coupling process and precise simulation is needed to predict material fracture. To obtain damage model of 7075 aluminum alloy in hot stamping, five different stress triaxiality specimens were designed. The fracture strain, critical strain and average stress triaxiality of different specimens were obtained by the hybrid finite element simulation and experiment (FE-EXP) method. GISSMO model of 7075 aluminum alloy at 400 °C was established. Compared with the experimental results of U-shaped part hot stamping under different lubrication conditions, the calibrated GISSMO model was demonstrated to predict the damage behavior of 7075 aluminum alloy during high temperature deformation accurately.
Damaged and failure characterization of 7075-T6 Al alloy based on GISSMO model
Zhiqiang Zhang,Yuejie Cui,Ge Yu 대한기계학회 2021 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.35 No.3
Failure simulation of 7075-T6 Al alloy is very important due to its relatively low ductility compared to conventional steel. A hybrid numerical-experimental method was developed to determine plastic strains at fracture as a function of triaxiality. The uniaxial tension tests were performed by using the specimens including pure shear, 45° shear, smooth, R5 notch and R15 notch. The fracture locus was established by calibrating the parameters of the Hosford-Coulomb fracture model and was implemented into the GISSMO damage model. The results showed that the predicted force-displacement data were in good agreement with the experimental results. The results of the mesh dependence showed that the mesh size in the range of 0.5-5 mm did not have much influence on the damage results. To assess the accuracy of the damage model, three-point bending tests of the anti-collision beam were performed. The calibrated GISSMO damage model could accurately predict the load-displacement data.
Zhang Hongyou,Zhang Yanhui,Wang Yuejie,Wang Meinan,Deng Di 한국자원공학회 2024 Geosystem engineering Vol.27 No.2
Water-free oil production period is an important stage for oil production, prediction and water cut prediction. Because there are many factors affecting the water-free oil production period and the influencing mechanism is complex, it is very difficult to calculate the water-free oil production period. In this paper, the main influencing factors of water-free oil production period are analyzed by the stream tube approach method. The influence law of four influencing factors on water-free oil production period was analyzed and the quantitative relationship between four influencing factors and water-free oil production period were established. The average water saturation of reservoir and water saturation near producers are different which is important for the calculation of theoretical water cut. The quantitative relationship between average water saturation of reservoir and water saturation near producers is established. On this basis, a new method for calculating theoretical water cut is built and is applied to BZ reservoir. The result shows the theoretical water cut calculated by this method is consistent with field data.
Xue, Shan,He, Zhifei,Lu, Jingzhi,Tao, Xiaoqi,Zheng, Li,Xie, Yuejie,Xiao, Xia,Peng, Rong,Li, Hongjun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1
The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.
Shan Xue,Zhi-Fei He,Jingzhi Lu,Xiaoqi Tao,Li Zheng,Yuejie Xie,Xia Xiao,Rong Peng,Hong-Jun Li 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1
The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimusdorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increasedand the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). Anabundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits atdifferent ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachi-donic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.