| 2 | Light weight replacement and the optimization design of bumper beam based on crash safety显示文摘Bumper beam is one of the key structural parts,which plays an important role in the frontal crashes of automobile.With the global trend of light-weighted automotive parts,the light weight of bumper beam attracts extensive attention of automobile manufacturers,and hot stamping technology with significant weight advantage has become one of the main light weight measures for bumper beam.The quasi-static press,low speed crash and frontal crash simulation models of bumper beam were established according to its actual working conditions in the automobile crashes.The feasibility of replacing normal steel bumper beam with hot stamping bumper beam was analyzed.Meanwhile,the stiffeners in the front face of hot stamping bumper beam were optimized with topography optimization in order to further improve its performances. | Zhang Jingwen | 2014 | Engineering Sciences2014，12，5： | 1 |
| 3 | Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea(Lithocarpus litseifolius(Hance)Chun)显示文摘Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea. | Weimin Huang Changyi Zhang Zepeng Gu Cheng Li Zhengfeng Fang Zhen Zeng Zhiqing Zhang Bin Hu Hong Chen Wenjuan Wu Tiqiang Wang Xiguo Lan Yuntao Liu | 2022 | Food Bioscience2022，46，2： | 1 |
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