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The craft beer was continuously sterilized by the non-thermal plasma reactor, and its sterilization and quality were evaluated. The total count of aerobic plate, yeast and Escherichia coli were used as microbial indexes, the effects of plasma sterilization and pasteurization on the bactericidal effect of craft beer were studied. Meanwhile, the beer color, foam hold and pH were evaluated to obtain the optimum sterilization condition with the response surface. The results showed that, compared with pasteurization, the sterilization rate after plasma treatment was almost the same, but the chroma, brightness and bubble retention were better, which was closer to the original beer. The total number of colonies and Escherichia coli were almost completely killed, and the number of yeast was reduced by 97.5% with the 40 kV plasma treatment voltage, 10 s and 60 mL/min gas flow rate. According to the analysis of Design Expert software, the sterilization effect and brightness were the best when the voltage, plasma treatment times and gas flow were 40 kV, 10 s and 60 mL/min, respectively. The predicted values were consistent with the measured values. The influence of each factors were voltage > time > gas flow rate.

Taking chicken breast as the research object, the best production process of salt-reduced chicken pine was discussed. On the basis of the previous experiment, the response surface was analyzed by the one-factor influencing factors of the first cooking time, re-cooking time and stir-frying time, the sensory score and yellowness value of chicken pine as the response values. Stress-strain gauge testing was carried out by self-developed 3D printed mold to simulate the stress of meat floss during chewing, and correlated with the particle size screening results of palliative. The results showed that the optimal processing conditions for chicken pine processing were 40 min for initial cooking time, 24 min for re-cooking, and 20 min for stir-frying. The sensory score of salt-reduced chicken pine made under this process condition was 88.09 scores, and the yellowness value was 21.95, which was similar to the predicted value. The sodium chloride content of this test product ranged from 1.0% to 2.1%, and the sodium chloride content was reduced by more than 25% compared with commercially available products, which met the salt reduction product standards. The test of meat pine and commercially available meat pine particle size screening and stress strain test, the stress generated by this study product in the case of low strain was less than that of commercially available products, and the strain generated in low stress conditions was greater than that of commercially available products, which might be related to the quality ratio of up to 65.7% of the small particles in the screening results of the test product, the particle size of the test meat pine was smaller than commercially available products so that it was extended in the elastic deformation stage, and its compressibility was greater than that of commercially available meat floss. In summary, the quality of the products in this study was superior to that of commercially available products.

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods 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.)

Copyright of Journal Of Sichuan University (Natural Sciences Division) / Sichuan Daxue Xuebao-Ziran Kexueban is the property of Editorial Department of Journal of Sichuan University Natural Science Edition 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.)

When traditional response surface method is used to evaluate the reliability of concrete‐filled steel tubular arch bridge, due to its complex structure and highly nonlinear implicit function, the response surface fitting accuracy is not high, and the reliability accuracy is difficult to meet the requirements of design specifications. In order to solve the above problems, this paper chooses dynamic Bayesian networks (DBN) which is suitable for solving the problem of multiple state unit or system uncertainty to build implicit function of the response surface function. And this paper combines DBN and particle swarm optimization algorithm based on simulated annealing algorithm (PSOSA) to improve efficiency of model parameter optimization. It can make the construction of implicit function simulate the real structure of the limit state function. Then this paper verifies the suitability for this kind of complex structure reliability assessment of DBN‐PSOSA hybrid algorithm. A numerical example is given to demonstrate the effectiveness of the proposed method, and the reliability of a concrete filled steel tube arch bridge project is evaluated. The results show that this method improves the calculation accuracy and efficiency. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)