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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rutin has a variety of pharmacological activities, in order to solve the application defects caused by its poor water solubility. In this paper, rutin/hydroxypropyl-β-cyclodextrin (HPCD) inclusion complexes were prepared by solvent evaporation method and analysed for structure, solubility, antioxidant activity and stability. The analysis of the inclusion complex showed that HPCD could effectively encapsulate rutin in a molar ratio of 1:1, and its encapsulation efficiency and drug loading rate were 89.33% and 26.67%, respectively. The solubility of the inclusion complex in water was 51 times higher than that of rutin. After complexation, the crystal diffraction peaks of rutin disappeared and the temperature of the maximum weight loss increased from 266 ²C to 318 ²C and solid inclusion complex forms showed an irregular sheet-like structures indicating a successful complexation of rutin by HPCD. The IC50 of the inclusion complex for scavenging DPPH radicals and ABTS cationic radicals was significantly lower than that of rutin (P<0.05), and its ferric ion reduction capacity was 1.2 times that of rutin. The stability study also showed a higher retention rate of rutin in the inclusion complex after exposure to natural light for 6 days (31.80%, 66.70%) or heat treatment at 50 ²C for 15 days (66.91%, 87.38%). The complexation of rutin by HPCD significantly improved its solubility, antioxidant activity and stability, which could be used in different environments to exert its health functions. [ABSTRACT FROM AUTHOR]

Heat treatment is an important factor affecting the stability of the protein emulsion. This paper investigated the effects of different heat treatment temperature (30, 50, 70, 80 and 90 t, 30 min) on the physicochemical properties of tuna protein emulsion. The results showed that the emulsifying property of the heat-treated protein emulsion changed significantly compared with those without heat treatment (P<0.05). Surface hydrophobicity, viscosity, Zeta-potential, emulsifying activity and emulsion stability of tuna protein emulsion increased first and then decreased with the rise of heat treatment temperature. Within 30~70 °C of heating, protein secondary structure unfolded, hydrophobic groups exposed, the viscosity of emulsion increased, the particle size of the droplet decreased and the stability of the emulsion increased. After the heating temperature exceeded 70 °C, the protein molecules reassembled, the amino acid residues bound to the oil droplets reentered the protein interior, the droplets appeared flocculation and the emulsion became unstable. The results of SDS-PAGE illustrated that the amount of protein adsorption at the oil-water interface increased, the droplet distribution was uniform, the particle size reached the minimum value of 102.6 nm, the viscosity reached the maximum of 43.87 Pas at 70 °C for 30 min. There was no stratification in the emulsion after 28-days of storage and the emulsion had the best stability at this temperature. To sum up, appropriate heat treatment could improve the stability of the tuna protein emulsion. [ABSTRACT FROM AUTHOR]

Copyright of Metal Working (1674-165X) is the property of Metal Working Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nickel-based superalloy is an essential material to prepare hot-end components in aero-engines and gas turbines, due to its excellent mechanical properties under high temperature. Additive manufacturing (AM) is one of the most important techniques to fabricate superalloy components with complex geometry. In this paper, the research progress of microstructure and defects of AMed superalloy is reviewed. Based on the existing literature, tensile properties of GH3536, GH3625 and GH4169 are summarized. Typical applications of AMed superalloy components in aero-engines and gas turbines are presented. Finally, for the problems in existing investigations, it is suggested that the future research can focus on materials design, heat treatment/hot isostatic pressure process optimization, single crystal preparation, real-time monitoring technique development and internai surface treatment technique innovation. [ABSTRACT FROM AUTHOR]

:In paper, recycled Al-1.15Mg-1.02Si-0.7Cu alloy was optical prepared by meiting and casting, the microstructural evolution of the alloy were analyzed by using optical nicroscopy(OM), scanning e!ectron microscopy (SEM), e!ectron back scattered diffraciion(EBSD) and transmission e!ectron nicroscope(TEM),the effects of heal treatment on the mechanical and corrosionlresistant properties of the extruded proUes were invesiigated. The results show that the recrystaliization of the alloy was competed by soiid solution at 550C and fine equaaxaal crystass were obtanned. The iime required for the alloys to reach peak hardness under artificia1 aging cond!tions at 155,175 and 195 C was 18,8 and 4 h, respectively, and the peak hardnesses were 132.96 HV,132. 94 HV and 132.22 HV, respectively, wtth the extruded profiles obtanning the highest tensle strength of 410. 42 MPa and higher elongation of 14. 75% under aging cond!tions at 175 C/8 h. The optimizedsoid solution process ss 550 C/1 hand the artifidal aging process ss 175 C/8 h. The tendency of the alloy to intergranular corrosion ss more pronounced,and the alloy corrodes most severely under peakaged cond!tions, followed by over-aged and weakest underaged. [ABSTRACT FROM AUTHOR]

To reduce the state of data silos in heat treatment intelligence technology, the application of digital twin is widely concerned. Digital twin, as a advanced intelligence technology in the field of intelligent manufacturing, is also one of the important ways to solve data silos. This paper presents the current status of research on digital twin and heat treatment based on digital twin. The current research status of digital twin is introduced on the basis of the workshop digital twin framework from four aspects: Physical workshop, virtual workshop, workshop service system, and twin data. In addition, the main problems in each part are analyzed. The application and progress of the digital twin technology in heat treatment are analyzed for digital twin-based the heat treatment technology in combination with the intelligent research progress of the traditional heat treatment technology and special heat treatment. [ABSTRACT FROM AUTHOR]

As a preparation material for important components such as conductive springs and interconnect connectors, the large scale industrial preparation method and heat treatment process of Cu Ti alloy are still the key areas that urgently need to be developed and promoted in the current copper alloy field. In the present paper, Cu Ti alloys with Ti content of 1%, 4. 5 % and 10% were prepared by aluminothermic reaction, which has the advantages of simple process, environmental protection, energy saving and low cost, and the comprehensive properties of the alloys were further regulated by solid solution and aging treatment. The results show that the Ti elements in the aged Cu l%Ti and Cu 4.5%Ti alloys are mainly in the state of solid solution with only a small amount of smaller precipitates, while there are a large amount of precipitates in the aged Cu 10% Ti alloys. With the increase of Ti content, the electrical conductivity of the alloys shows a significant decrease trend, while the hardness and strength show the opposite trend. For the alloys with the same composition, compared to the solid solution state, the conductivity first slightly decreases and then increases with aging time. After aging at 450 °C for 4 h, the conductivity of all three component alloys is higher than that of the solid solution state alloys* After aging at 450 °C for 2 h, the hardness, strength and elongation of Cu l%Ti and Cu 4. 5%Ti alloys obtain the maximum values, and the hardness and elongation of Cu 10 % Ti alloys also obtain the maximum values, while the yield and the tensile strength of Cu 10%Ti alloys show slightly decreasing trend with aging time. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Heat treatment is an important factor affecting the stability of the protein emulsion. This paper investigated the effects of different heat treatment temperature (30, 50, 70, 80 and 90 ℃, 30 min) on the physicochemical properties of tuna protein emulsion. The results showed that the emulsifying property of the heat-treated protein emulsion changed significantly compared with those without heat treatment (P

In addition to containing rich nutrients and biologically active substances, the pulses contain phytic acid, saponins, trypsin inhibitors, lectins and other anti-nutritional factors, which have multiple types and entail complex detection processes, with different detection capabilities required. In certain treatment methods, their structures can be destroyed, and their content can be lowered, furthermore, the nutrients in pulses can be preserved to the maximum extent during processing. This paper evaluates the detection methods of anti-nutritional factors in detail, analyzes and compares the advantages, disadvantages, applicability and sensitivity of different detection methods, and introduces the principles, processes, inhibition effects, advantages and disadvantages of several common anti-nutritional factor elimination methods, focuses mainly on heat treatment. This study aims to provide some references for the analytical method selection, improvement and control of anti-nutritional factors in pulses.