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Your search keyword '"Yunhe Zou"' showing total 4 results
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4 results on '"Yunhe Zou"'

1. Trajectory Tracking Algorithm Study of Coal Mine Water Detector Drilling Bar Installation

Author

Jianguo Qin, Shufang Li, Haixia Gong, Zhaoxia Cui, Yunhe Zou, and Sijia Guo

Subjects
trajectory tracking, sliding mode control, particle swarm optimization, modified D-H, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999
Abstract

Mechanical water detection is recognized as the most reliable and safe production technology for coal mines, mainly for the detection of water hazards in pre-mining operations. Intelligent water detectors are currently the main research direction in mechanical water detection, and the automatic installation of drilling bars is the key to achieving intelligent water detection. Improving the connection accuracy in the process of installing drilling bars is an important research topic for the improvement of control links. To improve the connection accuracy of the drilling bars at the time of supplying material, we used the modified Denavit–Hartenberg method to analyze the motion gestures of the supplied material device and the Lagrange equation to establish a dynamic analysis model. We aimed at better control precision by improving the sliding mode control algorithm and at increasing the convergence rate of tracking errors with a sliding controller based on an exponential approximation law and using saturated functions instead of the symbol functions in the reaching law to weaken the vibration in the control process. We then used particle swarm optimization (PSO) to find the optimum combination parameters of the sliding mode controllers and test the performance of the sliding mode controllers before and after PSO with MATLAB/Simulink. The results showed that the optimized controller has a strong resistance to parameter fluctuations, and the system responds quickly, achieves a good performance, and improves the convergence rate of tracking errors.

Published
2024
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2. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Author

Yunhe Zou, Dacheng Kang, Wangang Zhang, Yu-ping Cheng, Guanghong Zhou, and Lujuan Xing

Subjects
Meat, Acoustics and Ultrasonics, Thiobarbituric acid, Radical, Protein aggregation, Protein oxidation, Protein Structure, Secondary, Inorganic Chemistry, chemistry.chemical_compound, fluids and secretions, 0404 agricultural biotechnology, Protein structure, Lipid oxidation, Spectroscopy, Fourier Transform Infrared, TBARS, Animals, Chemical Engineering (miscellaneous), Environmental Chemistry, Ultrasonics, Radiology, Nuclear Medicine and imaging, Food science, Protein secondary structure, Organic Chemistry, Proteins, 04 agricultural and veterinary sciences, bacterial infections and mycoses, 040401 food science, Red Meat, chemistry, Biochemistry, Cattle, Oxidation-Reduction
Abstract

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm(-2)) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P

Published
2016
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3. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage

Author

Yuqin Zhang, Jian Zhang, Yunhe Zou, and Wangang Zhang

Subjects
0106 biological sciences, Thiobarbituric acid, food and beverages, Cold storage, Total Viable Count, 04 agricultural and veterinary sciences, Shelf life, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, 010608 biotechnology, Chewiness, TBARS, Food science, Quality characteristics, Flavor, Food Science
Abstract

For prolonging the shelf life of spiced beef during cold storage without destroying quality characteristics, ultrasonic-assisted cooking was applied in current study. Total viable count (TVC), the thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), pH, texture profile, color and electronic nose data were determined. Results showed that ultrasonic-assisted cooking significantly decreased the TVC, TBARS and TVB-N values of spiced beef during cold storage. The decrease of pH, hardness and chewiness values and the time of flavor deterioration were slowed down during cold storage. As for color, ultrasound-assisted cooking delayed the decline of a* values but decreased the L* values during cold storage. In addition, hardness, chewiness and L* values showed a downward trend as the increase of ultrasonic power. These findings demonstrated that ultrasonic-assisted cooking was a potential way to maintain quality profiles and extend the shelf life of spiced beef.

Published
2021
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4. Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

Author

Wangang Zhang, Dacheng Kang, Guanghong Zhou, Yunhe Zou, Chaoyang Zhang, and Anran Wang

Subjects
Time Factors, Food Handling, Hamstring Muscles, Protein degradation, Analytical Chemistry, Desmin, 0404 agricultural biotechnology, Troponin T, medicine, Animals, Ultrasonics, Food science, Fragmentation (cell biology), M. semitendinosus, Chemistry, business.industry, Calpain, Ultrasound, 0402 animal and dairy science, 04 agricultural and veterinary sciences, General Medicine, Microstructure, 040401 food science, 040201 dairy & animal science, Tenderness, Red Meat, Postmortem Changes, Proteolysis, Ultrasonic sensor, Cattle, medicine.symptom, Myofibril, business, Food Science
Abstract

In this investigation, samples were treated by ultrasonic probe (20 kHz) at an intensity of 25 W cm−2 for 20 or 40 min, followed by aging at 4 °C for 1, 3 and 7 d. Ultrasound treatment significantly increased myofibrillar fragmentation index (MFI) and decreased Warner-Bratzler shear force (WBSF) at 3 and 7 d of postmortem aging (P

Published
2017

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