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下临界维数Wiener sausage相交时间的中偏差

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中国科学：数学 2013年第7期43卷 663-674页

作者：王艳清中南财经政法大学统计与数学学院武汉430073

本文研究在下临界维数情形下Wiener sausage的相交时间,应用新近提出的高阶矩方法和经典的Feynman-Kac半群方法,得到该情况下Wiener sausage相交时间的中偏差.

关键词： Wiener sausage 相交局部时高阶矩方法中偏差

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高维Wiener sausage的强逼近

中国科学：数学 2011年第9期41卷 789-796页

作者：王艳清中南财经政法大学统计与数学学院武汉430073

本文研究了四维及四维以上的Wiener sausage的体积,得到它们可以由一维Brown运动强逼近.作为应用,推出了弱收敛和重对数率.

关键词： Wiener sausage 强逼近 Skorohod 嵌入定理

三维Wiener sausage体积的中偏差

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数学学报（中文版） 2011年第3期54卷 495-502页

作者：王艳清中南财经政法大学统计与数学学院武汉430073

令{β(s),s≥0}表示R^3空间中的标准Brown运动,|W_r(t)|表示由{β(s),s≥0}产生的观察至时间t且以r为半径的Wiener sausage的体积.由中心极限定理可知,(|W_r(t)|-E|W_r(t)|)/(?)弱收敛至正态分布.本文研究这种情况下的中偏差.

关键词： Wiener sausage 大偏差中偏差

Effects of Chitosan on the Shelf Life of Harbin Red-sausage

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Journal of Northeast Agricultural University(English Edition) 2005年第2期12卷 126-129页

作者： LIN Lin KONG Bao-hua Food Science Department China Oceanic University Qingdao Shandong 266003PRC Food College Northeast Agricultural University Harbin Heilongjiang 150030 PRC

Chitosan and Chitin can inhibit the growth of bacteria. The effect of different concentrations of chitosan solutions on the shelf life of Harbin Red-sausage was studied in this paper. Dipping the Red-sausage with chitosan could extend the shelf life significantly. The optimal composition of coating solution was 3% chitosan solution, whose deacetylated rate was 94%, which was dissolved in 2% acetic acid solution. The CFUs of the sausages with the chitosan deacetylated rate 94% treatment were significantly lower than control at the whole storage （P 〈0.05）.

关键词： chitosan sausage shelf life

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked sausage. Quality and Nutritional Aspects

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Food and Nutrition Sciences 2014年第7期5卷 645-657页

作者： Fatima Beiloune Tomas Bolumar Stefan Toepfl Volker Heinz Department of Process Technologies German Institute of Food Technologies Quakenbrueck Germany

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

关键词： Fat Reduction Fat Replacement Fatty Acid Profile Olive Oil Meat Products Bologna Type Cooked sausage

Development of Model Fermented Fish sausage from Marine Species: A Pilot Physicochemical Study

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Food and Nutrition Sciences 2013年第12期4卷 1229-1238页

作者： Sarim Khem Owen A. Young John D. Robertson John D. Brooks School of Applied Sciences AUT University Auckland New Zealand School of Applied Sciences AUT University Auckland New Zealand.

Marine fish, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop fermented fish models to emulate Asian examples. The formulations comprised ground fish, carbohydrate, garlic and salt, but no added culture. The carbohydrate was cooked rice or glucose. The mixtures were extruded into open-ended 50 mL plastic syringes, sealed and incubated at 30℃?for 96 h. The syringe piston was progressively advanced to yield test samples. The endogenous lactic acid bacteria were capable of fermenting glucose, but not cooked rice. After glucose fermentation, the treatments contained around 8.7 log cfu·g-1 (from 3.3) with the pH range of 4.38 to 5.08 (from around 6.3), depending on the species. Hardness, springiness and cohesiveness of treatments all increased with fermentation, except for hoki, which was subject to an endogenous proteolytic activity. Color development varied with species: light reflectance (L*) of the trevally and kahawai treatments increased, while the a* (redness) and b* (yellowness) values were static. Hoki exhibited the least color changes except for yellowness, which increased markedly. Possible reasons for this are discussed. Proteolysis was greatest for trevally. Lipid oxidation was least for hoki, notably the species with the lowest fat content. The trevally treatment generated the highest concentration of amines, but values were lower than reported for fermented fish sausage in Asia, possibly because of raw material hygiene status. The physiochemical outcomes indicated that trevally (as pieces unsuited for sale as fillets) would be best suited to this food product class. Suitable species could be identified in other fisheries.

关键词： Marine Fish Lactic Fermentation Texture sausage Biogenic Amines

sausage与ABAQUS在某超限高层建筑大震弹塑性时程分析中的应用

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建筑结构 2019年第9期49卷 61-65页

作者：陈柯杨健兵张帆郏建磊成都基准方中建筑设计有限公司成都610011

为评价成都某框架-剪力墙超限项目的大震安全性,采用sausage和ABAQUS进行弹塑性时程分析。通过sausage计算,结构顶部X向和Y向最大位移分别为0.248m和0.183m,X向和Y向最大层间位移角分别为1/271和1/237,X向与Y向最大基底剪力与小震CQC法... 详细信息

为评价成都某框架-剪力墙超限项目的大震安全性,采用sausage和ABAQUS进行弹塑性时程分析。通过sausage计算,结构顶部X向和Y向最大位移分别为0.248m和0.183m,X向和Y向最大层间位移角分别为1/271和1/237,X向与Y向最大基底剪力与小震CQC法基底剪力的比值分别为3.6和3.9,构件损伤情况均满足大震下性能目标D的相关要求。同时,通过ABAQUS与sausage分析结果对比,总质量、特征周期、位移曲线、层间位移角曲线、基底剪力时程曲线以及构件损伤基本相同,验证了sausage分析结果的准确性。此外,通过ABAQUS计算,剪力墙部分在6s时开始进行耗能,框架部分在13s时开始进行耗能,说明框剪结构中剪力墙起到了第一道抗震防线作用,框架部分起到了第二道抗震防线作用。

关键词：弹塑性时程分析 ABAQUS sausage 超限高层建筑

Nisin Use to Control L. innocua in Experimentally Contaminated Gombasek sausage

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Journal of Agricultural Science and Technology(A) 2011年第5期1卷 746-750页

作者： A. Laukova P. Turek J. Nagy Institute of Animal Physiology Slovak Academy of Sciences Soltesovej 4-6 Kosice 04001 Slovakia Department of Meat Hygiene and Technology University of Veterinary Medicine and Pharmacy Komenskeho 73 Kosice 04108Slavakia

Meat is a rich nutrient matrix that provides a suitable environment for proliferation of meat spoilage microbiota and common food-bom pathogens, therefore adequate preservation has to be applied in order to preserve its safety and qualib：. Lantibiotic nisin is not conunonly used in the meat industry, in spite of its beneficial effect in e.g. dairy industry. Theretbre, here, the effect of nisin was searched in traditional fermented sausage Gombasek experimentally contaminated with Listeria innocua Lil strata Ihe antimicrobial effect of nisin was demonstrated by the Lil strain decrease at day 2 （after contamination） with the difference 1.79 logarithmic （log） cycles comparing with the control sausage （CLi）. At week l, the difference 4.14 log cycles was noted in the experimental sausages comparing with CLi sausages with prolonging inhibitory effect up to week 2; although the difference was diminished （1.82 log cycles）; but higher than at day 2, The pH values as well as lactic acid values were not influenced by the nisin treatment （pH value in the reference sausage was 5.0, in CLi 5.7 and in the experimental sausage E, 5.1; amount of lactic acid in t： was 0.099 mmol L^-1： and in CLi 0.107 mmol L^-1）.

关键词： Nisin sausage L. innocua control

一维Wiener sausage长度的中偏差和重对数律(英文)

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数学杂志 2007年第5期27卷 529-533页

作者：王艳清武汉大学数学与统计学院湖北武汉430072

本文研究一维Wiener sausage.利用布朗运动的相关性质和收缩原理,得到p个Wiener sausage相交部分长度的中偏差和重对数律.

关键词： Wiener sausage 布朗运动中偏差小球估计重对数律