bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study on the optimal operation of urban combineddrainage channel box
Authors: yang Hui , Song Haowen , Chen Yilang , Zhou Wuyang , Sun Zhimin 
Published: June 2020

Abstract
This paper optimizes the operation mode of the combined drainage channel box sluice in H river basin of a city in south China to solve the problem of frequent sluice opening.Based on the InfoWorks ICM software, the hydraulic model of drainage system of the river basin was established, the measured rainfall and liquid level were screened, the model parameters were determined by using the rainfall data of medium and heavy rain, and the model was verified by using the rainfall data of heavy rain. The optimal liquid level is obtained by analyzing and comparing the simulation results. The simulation results are basically consistent with the actual precipitation.After optimization, the optimal liquid level of the combined drainage channel box sluice gate increased by 0.8m compared with the manually operated maximum liquid level. After the operation mode of sluice is optimized, the annual sluice opening times are reduced by 78%. After the experience, the InfoWorks ICM hydraulic model has high reliability, and the optimal sluice opening liquid level can be obtained through simulation analysis, which can more effectively prevent waterlogging and reduce river pollution.
Isothermal Water Mass in the Bottom Water at the Bay Mouth of Jiaozhou Bay?. Isothermal Water Mass scale and location
Authors: Yang Dongfang , Fang Jing , Su Chunhua , Wang Ming , Zhu Sixi 
Published: June 2020

Abstract
Based on the survey data on Jiaozhou Bay in May, June, July, August, September and October 1980, the bottom water temperature and its horizontal distribution in Jiaozhou Bay were studied. The results showed that the author put forward the definition of isothermal water mass and determined the scale and location of the isothermal water mass. According to Yang Dongfang’s definition of “Isothermal Water Mass”, it was revealed that the temperature of isothermal water mass in the inner part of the bay mouth was higher than that in the outer part of the Bay mouth in May, June, July and August. In September and October, the temperature of isothermal water mass in the inner part of the bay mouth was lower than that in the outer part of the Bay mouth. Moreover, the number, location, scale and temperature variation sequence of isothermal water masses were determined by the sea water temperature and its variation trend in both June and October.
Isothermal Water Mass in the Bottom Water at the Bay Mouth of Jiaozhou Bay Isothermal Water Mass Existence
Authors: Yang Dongfang , Lin Dong , Zhang Longlei , Wang Qi , Li Haixia 
Published: June 2020

Abstract
Based on the survey data of Jiaozhou Bay in May, June, July, August, September and October 1980, the bottom water temperature and its horizontal distribution in Jiaozhou Bay were studied. The results show that the bottom water temperature of Jiaozhou Bay ranged between 10.18°C-25.72°C in May, June, July, August, September and October, and the bottom seawater temperature reached above 10.00°C. This indicates that the bottom water temperature of Jiaozhou Bay was relatively high in May, June, July, August, September and October, which showed the number, location, scale and temperature change sequence of isothermal water mass in Jiaozhou Bay in May, June, July, August, September and October were determined.
The Settlement of Pb Content Determined by Sources and Volume
Authors: Yang Dongfang , Lin Dong , Zhang Longlei , Wang Qi , Li Haixia 
Published: June 2020

Abstract
According to the investigation materials in the waters of Jiaozhou Bay in 1991, this paper studies the vertical distribution and seasonal changes of Pb content in the surface and bottom waters of Jiaozhou Bay from the center of bay to the north of bay mouth, and determines the seasonal distribution, range of variations and the trend of horizontal distribution. The results show that in May and August, the Pb content in waters ranges within 4.27-31.66ug/L from the north of bay mouth to the center of the bay, from the surface layer to the bottom, conforming to the 2nd, 3rd and 4th quality standards of sea waters and corresponding to slight, moderate and severe contamination respectively. In May and August, the waters from the north bay mouth to the center of the bay reveal the rule that the Pb content in the surface and bottom layers from May to August showed the changing of low to high. Therefore, the Pb content in the surface and bottom waters from low to high is spring and summer in sequence. In the waters of north of bay mouth and bay center, the Pb content is high in the bottom waters when it in the surface is high; the Pb content is low in the bottom waters when it in the surface is low. In May and August, the horizontal and vertical distribution of Pb content shows the same trend in the waters of north of bay mouth and bay center. Therefore, from May to August, the different supply volume from the same source determines the different seasonal changes of Pb content in the waters of north of bay mouth. In the same period, different supply volume from various sources determine the different seasonal changes of Pb content in the waters of bay center. Thus, in different waters and periods, different sources of water bring different Pb content. And seasonal changes are different as well. Based on the mentioned above, the author gets the conclusion that different sources of Pb content and various volume determine the various seasonal changes in waters. In addition, the results in the waters from north of bay mouth to the center of bay indicate that in the temporal and spacial scale, Pb content quickly and continuously settles to the seabed, resulting in the consistency in the waters between the north of bay mouth and the bay center. The horizontal distribution trends of Pb content are same in the surface and bottom waters in various sources of water and any time. This consistency is because of the gravity effect of Pb content. Human activities discharge Pb to the waters and land, settled to the seabed through water body effect, resulting in all the contamination of Pb content in the ocean.
Analysis on Influencing Factors of Urban Road Traffic Noise and Its Control
Authors: Xitong Zhang , Wenjuan Zhang , Jingyao Ma 
Published: June 2020

Abstract
With the continuous improvement of people’s requirements for a better life, the use of motor vehicles is also gradually increasing, thus road traffic pressure is also gradually increasing. Especially in recent years, urban construction has developed rapidly. Newly built and expanded streets and roads have turned the originally remote and quiet areas into bustling and noisy downtown, thus increasing the impact of traffic noise on the surrounding environment. Obviously, this goes against people’s pursuit of a better life, so the optimization of urban traffic noise is particularly important. This paper analyzes the main factors that affect traffic noise and puts forward corresponding control measures.
Study on the evaluation system of green development in Tuojiang River Basin based on entropy weight method and grey relation analysis
Authors: Zheng Shiyi , Zhang Chunhu , Zhou Ying 
Published: June 2020

Abstract
Based on the definition of green development and the characteristics of the Tuojiang River Basin, nine primary indicators and 17 secondary indicators are selected to establish a green development evaluation system for the Tuojiang River Basin from the four aspects of “economy, society, resource and nature”, and the weights of each indicator are determined by entropy method, with Zigong, Luzhou, Deyang, Neijiang and Ziyang as the research objects. The grey correlation method is used to analyze the 2017 statistical data to evaluate the green development of the Tuojiang River Basin and put forward some suggestions.
Study on “Two Zone” Development Height of Overburden Rock in Fully Mechanized Face with Large Mining Height
Authors: Du Mingze , Kong Fanlong , Wang Donghao 
Published: June 2020

Abstract
In terms of the problems of the development height of the “two zones” of overburden in the fully mechanized mining face was difficult to predict, taking the 31303 working face in Chahasu coal mine as an example, methods of empirical formula, leakage of drilling fluid and borehole colour TV were used for prediction and exploration. On the basis, the concept of empirical formula error was proposed, and the error rate predicted by slicing mining and fully mechanized caving mining in thick seam was analysed. The results showed that the fracture-mining ratio and caving-mining ratio of 31303 working face were 23.67 and 5.6 respectively, that is, the development height of water-conducting fracture zone and caving zone were 106.50 m and 25.20 m respectively. The “two zones” empirical formula of thick seam slicing mining and fully mechanized caving mining deviated greatly from the predicted results of fully mechanized mining face with large mining height. The formula for calculating the error rate of empirical formula was proposed. The error rates of the empirical formulas for layered mining and fully mechanized caving mining were quantitatively analysed, which were 50% and ± 28%, respectively, indicating that the traditional empirical formula was not universal in the prediction of “two zones” of fully mechanized mining with slicing mining.
Experimental and simulation analysis of hexane leak in pump room
Authors: Zhou Chenglong , Chen Tao , Chen Tao , Li Zhipeng , Li Xingfeng 
Published: June 2020

Abstract
The technology of monitoring and tracing the unorganized emissions of VOCs in petrochemical parks is a research hotspot. For the VOCs leakage in the pump room of the aromatics extraction equipment, 6 distributed monitoring points are implemented to monitor the VOCs concentration. A 2-hour leak test is performed using n-hexane standard gas, and the process is simulated using computational fluid dynamics. The results show that there is a background value of n-hexane concentration in the pump room, which means that potential leakage occur. P36, P19, P18, and P15 were able to respond to the n-hexane leak, but the concentrations of P14 and P17 y did not increase. The leakage sequence of simulation is the same as that obtained in the experiment. The concentration distribution is affected by the wall barrier and distance, and n-hexane will preferentially diffuse along the wall.
Environment Construction Analysis and Prevention of Strong Wind-Storm / Blizzard-Freezing Disaster
Authors: Chen Tao , Zheng Huijie , Chang Zhenxing , Ma Na , Wang Guanning 
Published: June 2020

Abstract
The aim of this study is to explore the occurrence conditions of strong wind-storm / blizzard-freezing disasters, analyse the coupling law and interaction mechanism of disaster elements of various types of disasters, and explore the system of coupled disasters in accordance with similar criteria and construct a comprehensive test environment for this meteorological disaster. Based on this, we studied the effects of extreme disasters on various fields. We also wanted to discuss the defense measures in various fields for strong wind-storm / blizzard-freeze disasters to reduce the losses caused by disasters.
Kinetics and thermodynamic studies on sorption of NPs by ECDMZ from aqueous solution
Authors: Xiaohong LI , Xuekui HAO 
Published: June 2020

Abstract
The sorption kinetics of NPs from aqueous solutions by ECDMZ was researched. The experimental results indicated that the sorption of ECDMZ fits the second order dynamic equation. It is showed that the chemical sorption process should be the main factor of controlling sorption rate. Meanwhile, the thermodynamic of NPs from aqueous solutions by ECDMZ were studied too. The thermodynamic research revealed that the whole sorption was exothermic and spontaneous process. In the studied range of 20∼100 mg?L−1, Enthalpy change dominated the whole chemical sorption process. Temperature had little effect on the sorption process in the studied range of 288∼308 K.
Investigation on the Contents of Acrylamide in Baked and Fried foods
Authors: Zeng Shaodong , Chen Wuhai , Ye Jianzhi , Yang Chunliang 
Published: June 2020

Abstract
The current work aims to develop a method for the determination of acrylamide in baked and fried foods using high performance liquid chromatography-mass spectrometry (UPLC-MS/MS). In this study, the extraction of acrylamide was using water and then cleaned up on a HLB and MCX SPE cartridge, followed by separating on a [Waters ACQUITY UPLC BEH C18 (100 mm×2.1 mm, 1.7 μm)] column using acetonitrile and 0.1% formic acid as mobile phase. Thereafter, the concentration of acrylamide was determined in multiple reaction monitoring mode, usingD3-acrylamide as internal standard. It was found that the proposed calibration curve was linear in the range of 0.1 to 100 μg/L with a correlation coefficient greater than 0.99 indicating a very good linearity. The limit of detection (LOD) was 5.0 μg/kg and the quantitative limit (LOQ) was 10.0 μg/kg. The average recovery at three spiked levels (5, 20 and 100 μg/kg) of roasted coffee and deep-fried dough sticks was ranged from 88.0 % to 106 % with RSD smaller than 6%. The method was also tested by analysing acrylamide in baked and fried food samples (biscuits, roasted coffee, cake, fried potato, potato chips and deep-fried dough sticks). The acrylamide concentrations were found between 28 μg/kg and 635 μg/kg in those samples. Taken together, the developed method has superior for determination of acrylamide in baked and fried foods samples, which is of simplicity, high accuracy and good stability.
Research on Social Responsibility of Chinese Food Enterprises
Authors: Zhao Wei wei , Jiang Zhou 
Published: June 2020

Abstract
Health is a matter of concern to everyone, which is an important foundation and premise for individual survival and development. A healthy life guarantees the dignity of life. However, in recent years, major events in food have revealed that people’s health is under threat. In China, coronavirus originated from the seafood market in south China, in which food companies played a key role. Thus, we start thinking about the social responsibility of food enterprises. From the perspective of ISO 26000 international standard on social responsibility, this paper systematically discusses and answers the questions of what is the social responsibility of food enterprises, what obligations enterprises have in food security, and how to construct the social responsibility of food enterprises.
Research on Social Co-governance Innovation Model of Food Safety--Based on CAS theory
Authors: Zhao Jiali , Mu Jing 
Published: June 2020

Abstract
In the information asymmetry environment, food safety is a major focus of social livelihood, because consumers can not get the information of food production and circulation. Based on the CAS theory, this paper establishes a government-enterprise co-creation model of food safety, which takes the government and the food safety behavior of food enterprises as the main body, and it is found that the pertinence of government policies and the exemplary role of leading enterprises are the core of co-creation of food safety.
Reliability of Peanut Oil Authenticity Identification Based on Fatty Acids and Establishment of Adulteration Analysis Model
Authors: Yeqing Li , Xiaodi Pi , Yanna Xu 
Published: June 2020

Abstract
In order to establish a highly reliable, fast and effective method for identification of adulterated peanut oil, this paper studies authenticity identification based on fatty acids. A comparison of the credibility using three different methods was conducted, namely the method of GB/T 1534 Peanut Oil, Principal Component Analysis (PCA) and Partial Least Squares analysis (PLS). Firstly, 120 samples were prepared by mixing peanut oil with corn oil, soybean oil or palm oil in different proportions. Afterwards, adulteration models were developed respectively using Principal Component Analysis (PCA) and Partial Least Squares analysis (PLS). The results show that according to the quality standard, the adulteration could be identified only when there was more than 50% soybean oil, 45% corn oil or 15% palm oil; the reliability was low. Both PCA and PLS models were more credible than the quality standards; furthermore, PLS model was more effective than PCA model, it could not only identify the adulteration by 100% when palm oil, soybean oil or corn oil was solely mixed, but also distinguish well the type of oil adulterated. The results also indicate that when peanut oil adulterated with palm oil, the content of palmitic acid and myristic acid had highly positive correlation; when that mixed with soybean oil, the content of linoleic acid and linolenic acid were highly positively correlated; when that mixed with corn oil, the content of heptachenoic acid was positively correlated, but negatively correlated with the content of behenic acid, arachidonic acid and arachidonic acid.
Comparative Analysis and Enlightenment of Food Safety Supervision System in Advanced Countries
Authors: Wang Wenjie 
Published: June 2020

Abstract
Food safety issues are widespread across the globe, with high levels of public concern and great social harm. In 2019, the Food and Agriculture Organization of the United Nations and the World Health Organization pointed out that approximately 600 million people worldwide are harmed every year by eating unsafe food. Food safety supervision is an important measure to prevent the occurrence of food safety problems. This article uses a qualitative research method to compare the food safety regulatory systems in developed countries and analyze their existing characteristics, to provide experience and lessons for other countries to improve food safety regulatory systems and prevent food safety accidents. At the end of the article, it was concluded that less developed countries should make efforts to improve the supervision mechanism, increase the training of supervisors and update supervision methods.
CHELATION of WALNUT PROTEIN PEPTIDE with CALCIUM and CALCIUM ABSORPTION PROMOTION in VIVO
Authors: Dai Jiahe , Tao Liang , Zhou Yan , Zhao Cunchao , Sheng Jun , Tian Yang 
Published: June 2020

Abstract
In this study, walnut meal was used to prepare walnut protein. Papain was used to hydrolyze walnut protein to obtain active protein peptides. Fourier transform infrared spectroscopy(FTIR), scanning electron microscopy(SEM), and energy dispersive spectroscopy(EDS) were used to study the chelating ability of walnut protein peptides and Ca2+ and complete structural characterization. A Caco-2 monolayer model and a rat calcium deficiency model were established to study the calcium absorption capacity and increase bone mineral density(BMD) of walnut protein peptide chelated calcium. The results showed that the appearance and internal structure of walnut peptides had changed after chelated with calcium. Infrared spectroscopy analysis indicated that walnut peptides may participate in the coordination of Ca2+ to form calcium chelating peptides through groups such as -COOH, -OH, and -NH2. Caco-2 monolayer model experiments show that walnut peptides-Ca can promote the absorption and transport of calcium by regulating the TRPV6 signaling pathway. Calcium deficient rat model experiments show that the combination of walnut peptides and calcium can effectively increase BMD and improve bone formation, thereby preventing calcium deficiency. Walnut protein peptide chelated calcium could be a potential new product for calcium supplements.
Optimization of microwave heating on orange sacs products
Authors: Wang Jun , Li Guijie , Cheng Yujiao , Huang Linhua , Sun Rongrong , Wu Houjiu 
Published: June 2020

Abstract
Various applications of microwave have been put into effect in the field of food processing. The microwave assisted thermal sterilization (MATS) was of great significance because of its less time consuming and higher efficient. In this paper, response surface methodology was used to optimize the process. The sterilization of orange sacs was potimiazed using by response surface methodology (RSM). The optimal processing parameters of MATS on orange sacs are as follow: microwave power, 6 kW, microwave sterilization time, 350 s, amount of orange sacs, 4500 g. Sterilized under this condition by MATS, orange sacs only maintained 3.7 CFU lethal magnitude which was consistent with the standards requirement. The key factor in the response surface using microwave sterilization and the interaction between them were also determined and discussed which could make it evident that MATS should be an idea candidate in the sterilization of some fruit or vegetable products as ready to eat. From these results, the best conditions of microwave sterilization are power 6kw, microwave sterilization time 350s and material quantity 4500g.
Research on Consumers’ Cognition and Demand for Food Label Information
Authors: Yue DAI , Qiang LI , Wen LIU , Hongrui ZHANG , Jia HAO , Ye DONG , Peng LIU , Min DUAN , Xiaoran FAN 
Published: June 2020

Abstract
Food labels are the key tool for consumers to understand the basic information and characteristics of food when purchasing food. The purpose of this research is to investigate the cognition and demand of ordinary consumers on food label information in China, so as to provide relevant data for food safety supervision and management departments and food producers and operators, and to provide reference for regulatory authorities to formulate policies, for food enterprises to make food labels and for science popularization purpose. The research found that 59.69% of consumers often check labels when buying food, and the production date, shelf life and food name on the food label are the most focused information, as 93.85% and 89.54% of consumers will check respectively the production date and shelf life when examining the label. At the same time, 59.38% of consumers want the production date and shelf life to be marked in a prominent position on the food outer package; 88.31% want the production date to be marked in the order of year-month-day; 80.31% want the production date of food with a short shelf life not exceeding 72 hours to be marked to a specific hour; and 89.85% want the food shelf life to be marked to a specific date. Most consumers have encountered the problems that the labeled text is too small, or the contrast between the labeled text color and the background color is not obvious, so the labeled text cannot be clearly seen, and that the labeled text position is not eye-catching and cannot be found on the food packaging. Therefore, it is suggested to strengthen the strict management of food labels to ensure that the production date, shelf life, food name, etc. are conspicuously marked on the conspicuous positions of food labels in a standardized way.
Gel Quality and In Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages
Authors: Yi Shumin , Lv Keming , Zhang Shiwen , Wang Wei , Li Xuepeng , Li Jianrong 
Published: June 2020

Abstract
This study evaluated gel properties, flavor characteristics, and in vitro digestion characteristics of fish sausages with 10% celery petioles and leaves. The results indicated that the breaking force, water holding capacity, saltiness, astringency and sensory evaluation of fish sausage significantly increased, whereas whiteness, cooking loss and umami significantly decreased, and the microstructure of the fish sausages showed higher density and uniformity. After in vitro digestion, the digestibility, degree of hydrolysis and Fe2+ chelating capacity of the fish sausages significantly increased, and protein aggregate size and thiobarbituric acid number significantly decreased and protein aggregates decreased in number and were dispersed. The breaking force, saltiness, and protein digestibility of the sausages with celery petioles and leaves were 13.91%, 67.06%, and 0.55% and 10.75%, 55.62%, and 3.9% higher than the control group respectively. Celery significantly improved gel properties, flavor characteristics, and in vitro digestion characteristics. The effect of celery leaves on in vitro digestion was significantly greater than celery petioles.