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Chemical explosives such as TNT are widely used in special scenarios, such as civil explosives, due to their simple preparation and high energy density. However, the temperature of the fireball produced by the explosion of these explosives is extremely high. Moreover, this approach may cause many casualties and economic losses if not prevented. To accurately measure the temperature of a transient explosion field and study its space-time distribution, a two-dimensional high-speed temperature measurement system was built based on blackbody radiation theory, high-speed photography, image Bayer array and improved interpolation algorithm. The explosive fireball produced in a static explosion test of 10 kg of TNT was measured within the shooting range. TNT was added with an auxiliary blackbody (tungsten). Compared to traditional explosion temperature measurement methods, the experimental results showed that the colorimetric temperature measurement method based on the improved interpolation algorithm and the addition of tungsten powder could more accurately measure the temporal and spatial distributions of the temperature field. This work can aid in the prevention in the accidents during the transportation, storage, and manufacturing of chemicals relevant to process industries. [ABSTRACT FROM AUTHOR]

[Display omitted] • High viable counts of PC-01 and B8589 over storage of fermented milk beverages. • Co-fermentation improves post-storage stability of fermented milk beverages. • Co-fermentation increases γ-aminobutyric acid and malate in stored products. Few studies investigated the effects of co-fermentation with bifidobacteria on post-storage changes of probiotic fermented beverages (PFBs). Thus, this study compared the post-storage changes in physicochemical index and metabolomes of PFBs produced singly by Lacticaseibacillus paracasei PC-01 (PC-01) or in combination with Bifidobacterium adolescentis B8589 (B8589). No significant differences were observed in the pH, titratable acidity, and viable cell counts between the two PFBs over 30-day storage. However, adding B8589 not only increased the stability of PFB (based on evaluating differences in PFBs metabolomics), but also the contents of beneficial amino acid metabolites, including 4-hydroxystyrene, gamma-aminobutyric acid, N -acetyl- l -aspartic acid, d -alanyl- d -alanine, and l -malic acid, after storage. Our study showed that B8589 is preferred to single-strain fermentation by PC-01. This study supports the concept of using bifidobacteria as starter culture in PFB production. [ABSTRACT FROM AUTHOR]