对爱因斯坦模型的修正及考虑热效应的三个通用状态方程

 对固体考虑热效应的爱因斯坦模型进行了修正。指出考虑热效应的通用状态方程中不应该包含零点振动项，方程参数不应该直接取为参考温度下的实验值V_R，B_R，B′_R和γ^G_R，而应该取为零温下的数值V₀，B₀，B′₀和γ^G₀；提出了一种从V_R，B_R，B′_R和γ^G_R求解V₀，B₀，B′₀和γ^G₀的方法。将提出的方法应用于三个典型的通用状态方程，包括Baonza、mMNH和Vinet方程。数值结果表明，利用相同的实验参数对三个方程解出的参数，以及预测的零压和低压下的热物理性质差异很小，而且都与实验数据符合很好。这些结果表明，在零压和低压下预测热物理性质的精确度不足以用来判断各种通用状态方程的适用性。     

稀土焦绿石化合物R2Fe4/3W2/3O7的高温高压稳定性研究和X射线相分析

 本文利用X射线粉末衍射和位敏探测技术，研究了R₂Fe_4/3W_2/3O₇（R=Er、Yb、Dy）化合物经高温高压处理后的变化情况。在3.7 GPa，1 200 ℃条件下，六方相R₂Fe_4/3W_2/3O₇化合物按两种方式分解，而直接由R₂O₃，Fe₂O₃和WO₃原料出发，经上述同样的高温高压条件合成所得的产物与六方相高温高压分解产物相同，均为R₂WO₆、RFeO₃、WO₃和Fe₂O₃的多相聚合物。同时给出了R₂Fe_4/3W_2/3O₇六方相高温高压下的稳定区范围。     

细菌纤维素菌株超高压诱变选育及其发酵培养基的优化

 为了获得高产细菌纤维素菌株,对初选的细菌纤维素菌株J₂进行超高压诱变,运用Plackett-Burman设计对影响高压诱变菌株生产细菌纤维素的因素效应进行评价,采用Box-Behnken试验优化发酵培养基组成。试验结果表明,超高压诱变压力、时间对细菌纤维素菌株有显著或极显著影响。细菌纤维素菌株高压诱变条件为压力250 MPa、时间15 min、温度25 ℃。经超高压诱变,获得产纤维素能力高、遗传稳定性好的诱变菌株M₄₃₈。影响诱变菌株M₄₃₈发酵生产细菌纤维素的关键因子是酵母浸出汁、MgSO₄和无水乙醇。优化的发酵培养基为碳源5%（葡萄糖∶蔗糖为4∶1）、酵母浸出汁1.25%、CaCl₂0 15%、ZnSO₄ 0.20%、K₂HPO₄ 0.20%、MgSO₄ 0.93%、富马酸0.30%、无水乙醇0.50%。利用此培养基培养诱变细菌纤维素菌株M₄₃₈,其纤维素产量是优化前的1.84倍,是超高压诱变之前的2.69倍。超高压技术用于细菌纤维素菌株的诱变育种是可行的。发酵培养基的优化可显著提高菌株M₄₃₈发酵生产细菌纤维素的能力。     

热力学火球模型与质子—原子核高能碰撞

我们试用一个简单的火球模型来解释在质子-原子核碰撞中R_A≡〈N_A〉/〈N_N〉对原子核“厚度”（?）缓幔的增长,其中N_A与N_N分别为质子-原子核和质子-核子碰撞的带电多重数。赝快度分布dN_A/d_η也作了讨论。在这个模型中,π介子是由碰撞中产生的火球衰变出来的。当入射能量E_lab（?）V/c_<sup>2时,这些火球膨胀至热力学平衡的时间很长,使得衰变时,火球已完全离开了原子核。因此多重数大大减低。这个模型在没有自由参数下,很满意地拟合了实验的质子-质子碰撞带电多重数与E_lab的关系,R_A与（?）的关系及R_乳胶与E（lab）的关系。假如引进一个角动量平衡参数,则可得出dN_A/d_η,除大η区外,与实验值拟合很好。     

高压下Al的零温电子结构和物态方程

 用LMTO法（线性Muffin-Tin轨道法），计算了金属铝的超高压电子结构及零温物态方程。Al的压缩比到10，压力达10 TPa。根据第一原理计算结果，在带结构方面，s带总是处于Fermi能以下，随着压力的增加，s、p和d的带宽增加，随后则杂化程度增加，所以s、d轨道的电子占据数连续变化。上述变化对压力的影响也是连续的，换言之，从s→d转变没有理由说明Al在0.5 TPa附近冲击Hugoniot的斜率的拐弯现象。而这一点则是与Altshuler的观点不同。物态方程的第一原理计算结果表明，bcc结构比fcc结构要软，但因差别不很大，即使发生fcc→bcc的转变，也不会引起Hugoniot的质的变化（拐弯）。Al的LMTO物态方程还表明，我们以前所采用的半经验的冷压误差可达30%。为此，根据LMTO结果，给出新的冷压表达式p=∑_i=0⁵a_iδ^i/3，δ=Ω₀/Ω，其中a₀=-7.327 79，a₁=18.754 3，a₂=10.209 7，a₃=-2.523 53，a₄=-4.787 2，a₅=6.065 94，拟合误差小于3%。     

Testing lepton flavor universality in terms of BESⅢ and charm-tau factory data

The recent measurements on R_K and R_π imply that there exists a possible violation of the leptonic flavor universality which is one of the cornerstones of the Standard Model. It is suggested that a mixing between sterile and active neutrinos might induce such a violation. In this work we consider the scenarios with one or two sterile neutrinos to explicitly realize the data while the constraints from the available experiments have been taken into account. Moreover, as indicated in literature, the deviation of the real PMNS matrix from the symmetric patterns may be due to a μ-τ asymmetry, therefore the measurements on R_D(Ds)eμ=Γ(D(D_s)→ e⁺ν_e)/Γ(D(D_s)→ μ⁺ν_μ) and R_D(Ds)μτ=Γ(D(D_s)→ μ⁺ν_μ)/Γ(D(D_s)→ τ⁺ν_τ) (and for some other heavy mesons B^± and B_c etc.) may shed more light on the physics responsible for the violation of the leptonic flavor universality. The data of BESⅢ are available to test the universality and that of future charm-tau factories will provide more accurate information. In this work, we will discuss R_D(Ds)eμ and R_D(Ds)μτ in detail and also briefly consider the cases for B^± and B_c.     

Size of the freeze-out source in high energy heavy ion collisions

Based on a hydro-inspired azimuthally symmetric emission function, we analyze the HBT radius R_s and the single-particle transverse momentum spectra in Au+Au collisions measured by the STAR Collaboration at √s_NN=200 GeV. The results show that consistent assumptions about transverse density (and/or flow profile) in the calculation of the HBT radius R_s and single-particle spectral analyses play an important role for understanding the size of the freeze-out source.     

镀膜锰铜计的压阻性能研究

 用磁控阴极等离子体溅射技术在云母基底上制作镀膜锰铜压阻计。5~56 GPa冲击应力的标定实验表明，该计的压阻性能稳定。压阻系数的拟合式为p(GPa)=-0.14+90.63(ΔR/R₀)+10.81(ΔR/R₀)²-7.64(ΔR/R₀)^3，式中R₀为锰铜计初始电阻，ΔR为受压时的电阻变化值。     

原子核四极振动声子的波函数

应用声子产生与湮没算符的对易性质,讨论了四极振动声子的波函数的分类问题。从而避开了许多关于群表示论的专门知识。在本文中给出了按群链U₅（?）R₅（?）SU₂（?）SU₂'分类的声子波函数的明显表达式,以及这些波函数间的一些重要关系。对于按群链U₅（?）R₅（?）R₃分类的波函数,给出了一个系统地规定其附加指标的方法,并给出了按群链U₅（?）R₅（?）R₃分类的波函数的一般表达式。在本文中还推导出了辛弱数P确定时声子总角动量的可取值与重复度的一般公式,并给出了p≤30时声子总角动量的可取值及重复度的数值表。     

双模腔场中两原子自发辐射线型的一般理论

本文研究了两个双能级原子与双模真空腔场具有不同耦合常数(g₁≠g₂)时的自发辐射线型.一般情况下,两原子系统的"双模真空场拉比劈裂"存在对称十峰结构;在R=g₂/g₁从0.25增加到0.75的过程中,自发辐射线型交替出现对称八峰和十峰结构;双模真空场中单原子的对称双峰结构以及两等同原子的对称六峰结构可作为特例得出.另一方面,本文给出了上述谱特性的物理解释.     

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400?MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10?min processing time decreased by 3.1, 4.9, and ≥?6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400?MPa, 7.2?s could ensure the minimum pasteurization of beers and for 600?MPa 5?s were enough for ≥?7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat.     

Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2

This study was aimed to investigate the effect of high pressure processing (HPP, 200–600?MPa) on the (i) survival of Listeria innocua and Pediococcus acidilactici HA-6111-2; (ii) production of bacteriocin bacHA-6111-2 and (iii) activity of bacteriocin against untreated and pressure-treated L. innocua cells. Inactivation of P. acidilactici was observed for pressures of >300?MPa. However, at this pressure level, L. innocua was more sensitive. Bacteriocin crude extract was pressure stable, with a decrease for pressures of ≥400 MPa. Pressures of ≤200?MPa did not affect bacteriocin production when compared with non-pressure-treated cells, whereas higher pressures caused a 2- to 4-fold decrease on the maximum level of bacteriocin production. Growth curves of P. acidilactici were fitted with the modified Gompertz model. The lag phase period depended on the magnitude of the pressure applied: there was a delay in the exponential phase as pressure increased and, as a consequence, in the beginning of bacteriocin production. Since P. acidilactici HA-6111-2 and its bacteriocin have shown resistance to pressures up to 300–400 MPa, they could be used in combination with HPP in order to improve food safety.     

High pressure processing and storage of blueberries: effect on fruit hardness

Non-thermal preservation technologies such as high pressure processing (HPP) have low impact in original fruit flavours. The objective of this study was to process the whole blueberries by HPP and investigate the effect on its hardness after processing and during 7 and 28 days storage. Whole blueberry immersed in water was the best packaging option. The blueberries submitted to 200 and 600?MPa for 5–60?min and were stored at 3°C for 1 week. In another experiment, HPP blueberries (200 and 600?MPa for 10?min) were stored for 28 days. No difference in sensorial texture was observed between HPP and fresh unprocessed blueberry, although the instrumental hardness decreased significantly. Hardness was not affected by the processing time and was similar just after HPP and one-week storage. The hardness of HPP-processed blueberries was kept along 28 days storage without considerable weight loss as opposed to fresh fruits which collapsed.     

Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

The aim of this study was to define the effects of high-pressure treatment (600 MPa, 10 min, 20 °C) on the quality of cooked pork ham prepared with two different levels of curing ingredients in brine. Physical, chemical, microbiological, and sensory tests were performed 24 h after high pressure processing (HPP), as well as after 6 and 8 weeks of storage in refrigerator conditions. The results indicate that HPP causes significant improvement of shelf life of vacuum packed ham, including the samples with reduced level of curing ingredients in brine to 8 weeks in refrigerator conditions (4–6 °C). HPP did not have significant effect on the texture or color of ham. However, it significantly increased the drip loss during storage in the packed samples. This may indicate that HPP has negative effects on water holding capacity of cooked products.     

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

Cod and salmon are both widely found in the seafood market, but those products are easily spoiled. This work reports on the investigation of the effects of three moderate pressure values (150, 300 and 450?MPa) applied for 5?min at 20°C on crude sliced cod and salmon fillets. It was found that high pressure processing (HPP) significantly reduced the microbial load during refrigerated storage for up to 14 days. As expected, the most effective treatment was 450?MPa because it inhibited microbial growth. This process affected the hardness, lightness, lipid oxidation, protein denaturation and oxidation. The fish muscle composition (lipid amount and protein profile) played a main role in the changes promoted by pressure. HPP permits the shelf life of the raw product at 4°C to be increased with minimal changes in the organoleptic characteristics and to enable crude consumption.     

Quasi-adiabatic compression heating of selected foods

The quasi-adiabatic temperature increase due to compression heating, during high-pressure (HP) processing (HPP), was studied using specially designed equipment. The temperature increase was evaluated as the difference in temperature, during compression, between atmospheric pressure and nominal pressure. The temperature was measured using a thermocouple in the center of a polyoxymethylene cup, which contained the sample. Fresh meat balls, pork meat pate, and tomato purée temperature increases were measured at three initial temperature levels between 40 and 80 °C. Nominal pressure was either 400 or 500 MPa. Results showed that the fat content had a positive effect on temperature increases. Empirical equations were developed to calculate the temperature increase during HPP at different initial temperatures for pressures of 400 and 500 MPa. This thermal effect data can be used for numerical modeling of temperature histories of foods during HP-assisted pasteurization or sterilization processes.     

In situ studies of microbial inactivation during high pressure processing

High pressure processing (HPP) has been shown to reduce microbial concentration in foods. The mechanisms of microbial inactivation by HPP have been associated with damage to cell membranes. The real-time response of bacteria to HPP was measured to elucidate the mechanisms of inactivation, which can aid in designing more effective processes. Different pressure cycling conditions were used to expose Enterobacter aerogenes cells to HPP. Propidium iodide (PI) was used as a probe, which fluoresces after penetrating cells with damaged membranes and binding with nucleic acids. A HPP vessel with sapphire windows was used for measuring fluorescence in situ. Membrane damage was detected during pressurization and hold time, but not during depressurization. The drop in fluorescence was larger than expected after pressure cycles at higher pressure and longer times. This indicated possible reversible disassociation of ribosomes resulting in additional binding of PI to exposed RNA under pressure and its release after depressurization.     

Comparison Study on CO2-Promoted Crystallization and Melting Behavior of Polypropylene: Homopolymer and Copolymers

Three types of polypropylene, namely propylene homopolymer (HPP), block copolymer of propylene with ethylene (CPP-B) and random copolymer of propylene with ethylene (CPP-R), were melted and isothermally crystallized in a self-designed vessel under supercritical carbon dioxide (Sc-CO₂) atmosphere. The melting behavior and crystalline forms of crystallized samples were investigated using differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WAXD). The results showed that the presence of Sc-CO₂ could improve the crystallinity for all three polypropylenes, and the promoting effect was more obivious with increasing CO₂ pressure. In addition, it was observed that γ-crystals could be obtained in the CPP-B and CPP-R samples crystallized under Sc-CO_2, while no γ-crystals were formed in HPP under the given conditions. The relative content of γ-crystals obtained in CPP-R samples was much higher than that of CPP-B, and 100% γ-phase could be formed in the CPP-R sample when subjected to 14 MPa Sc-CO₂.     

Combination of high pressure with nisin or lysozyme to further process mechanically recovered poultry meat

Abstract

The combined effect of high pressure processing (HPP) and nisin or lysozyme on aerobic mesophile and psychrotrophe populations of mechanically recovered poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200ppm) or lysozyme (0 and 150ppm) were added to MRPM, and vacuum-packaged samples were treated at 350 and 450 MPa for 5 and 15min at 20°C. In mesophiles, reductions above 4 log CFU/g were found in some samples. Psychrotrophes proved more sensitive; in MRPM containing 200 ppm of nisin treated at 450 MPa for 15min, no growth was detected (a lethality of more than 8 log units). There was no synergistic effect between HPP and lysozyme. In contrast, combination of HPP and nisin is a promising nonthermal preservation treatment.     

Effect of high hydrostatic pressure on phenolic compounds,ascorbic acid and antioxidant activity in cashew apple juice

The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 °C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400 MPa for 3, 5 and 7 min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5 min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250 MPa for 3 min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.