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69. The spatial and temporal characteristics of the urban thermal environment in East Africa : implications for sustainable urban development

Author

Li, Xueqin, Stringer, Lindsay, and Dallimer, Martin

Abstract

Targeting cities in East Africa, where urbanisation and climate change are posing unprecedented threats to livelihoods and ecosystems, this thesis focuses on the combined effects of rapid urbanisation and climate change on Land Surface Temperature (LST), Surface Urban Heat Island (SUHI) effects and the role of Blue Green infrastructure (BGI) and vegetation dynamics. The aim of this thesis is to advance understanding of the urban thermal environment and the role of factors such as climate, vegetation and urbanisation patterns that add to its complexity. Through the use of satellite and remote sensing data (e.g., Google Earth Engine), spatial and statistical analyses, conducted in ArcGIS, Geoda and R, this thesis provides analyses of temporal trends between 2003 and 2017, and spatial differences in LST and SUHI in five East African cities (Khartoum, Addis Ababa, Kampala, Nairobi, Dar es Salaam). It advances understanding of how the configuration of urban areas affects the urban thermal environment, the amount of vegetation and surface water, and demonstrates the influence of urban density on the changes in SUHI intensity in both space and time. By linking the findings from the three results chapters and placing this in the context of the broader literature, corresponding policy implications and solutions are presented. The urgent need to provide a more detailed understanding of urban thermal environments, including macroclimate differences, seasonal variation and urban morphological characteristics, is highlighted. Recommendations emphasise the use of cloud-based analysis methods to overcome data scarcity, while the results point towards the utility of nature-based solutions for urban sustainable development. The methods and lessons emerging from this study can also be applied in other rapidly urbanising cities, where climate change is posing an unprecedented threat to livelihoods and ecosystems, and where resources are limited.

Published
2022

82. Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough

Author

LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie

Subjects
spirulina powder, dough, rheological properties, gluten, microstructure, Food processing and manufacture, TP368-456
Abstract

The effect of Spirulina powder on the rheological properties, microstructure and gluten properties of wheat flour dough was investigated. The results showed that in terms of mixograph characteristics, the addition of Spirulina powder generally increased the water absorption rate, development time and peak curve area of dough, and increased the energy required to form dough. Adding a small amount of Spirulina powder enhanced the strength and reduced the viscosity of dough, but the kneading resistance became weaker at higher concentrations of added Spirulina powder. After adding Spirulina powder, the breaking force of dough gradually increased and the breaking distance decreased. Meanwhile, the free sulfhydryl content increased and the disulfide bond content decreased. When the amount of added Spirulina powder was more than 6%, the wet gluten content decreased significantly, and the micrograph showed that the gluten network was seriously damaged. Polyacrylamide gel electrophoresis (PAGE) showed that the proportion of high-molecular-mass glutenin decreased and the proportion of low-molecular-weight glutenin increased after adding Spirulina powder. The results of Fourier transform infrared (FT-IR) spectroscopy showed that the addition of Spirulina powder reduced the content of ordered structure and increased the content of disordered structure in gluten proteins. Therefore, it is speculated that when a small amount of Spirulina powder is added to dough, dietary fiber in Spirulina fills the gluten network in dough after absorbing water, strengthening the adhesive state of the gluten protein network and improving dough strength. However, when the amount of added Spirulina powder is higher than 6%, the cross-linking of gluten proteins is hindered, thereby weakening gluten, reducing the ordered structure content of gluten proteins, and ultimately deteriorating the rheological properties of dough.

Published
2023
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