Water Migration Rate Research Articles

Effect of the Shear Band on Water Migration in the Interface Between Lean Clay and an Engineering Structure: A Case Study of Loess-like Soil in Changchun Area, China

The entire deformation and overturning of numerous engineering structures commence from the failure of the interface between engineering structures and environmental soils, and the shear band formed by such failure results in variations in the water transfer law within the soil. In this study, a direct shear test was carried out to analyze the alterations in dry density of the soil both inside and outside the shear band before and after the disruption of the interface between lean clay and structure bodies, and the effect of the shear band on water migration in lean clay in the interface area under different shear displacements and normal stress values was examined. A numerical model of water transfer in lean clay with the shear band was constructed to predict the soil water distribution in the interfacial band across various temporal and spatial conditions. The results indicated that the existence of the shear band in the interface delayed the water migration; shear displacement and normal stress substantially affected the rate of water migration and volumetric water content in the interface region. The established water migration model could effectively simulate the migration patterns of water in the interface region and model the entire process of changes in free water in the soil under different spatial and temporal conditions. The research findings can provide a reference for the evaluation of structural permeability stability in hydraulic engineering.

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch

This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS). The results showed globulin had the most significant effect on inhibiting short-term retrogradation of HBS, which was reflected in the reduction of G' and G". Compare with HBS, four HBPs could significantly inhibit long-term recrystallization process. For albumin, globulin, gliadin and glutenin, the degree of retrogradation reduced from 51.55% to 48.20%, 35.06%, 42.22% and 32.63%, respectively, which was reflected in the decrease of water migration rate, crystal enthalpy, crystallinity and short-range order. It could be found that glutenin had the most significant effect on inhibiting long-term retrogradation of HBS. Moreover, the anti-digestion properties of retrograded HBS with HBPs intervention significantly increased, with glutenin most significantly. Compared with HBS, resistant starch (RS) content increased by 59.76% at 28 d of retrogradation.

Understanding and predicting micro-characteristics of ultra-high performance concrete (UHPC) with green porous lightweight aggregates: Insights from machine learning techniques

Understanding and predicting micro-characteristics of ultra-high performance concrete (UHPC) with green porous lightweight aggregates: Insights from machine learning techniques

Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning

Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning

Effect of Direct-Contact Ultrasonic and Far Infrared Combined Drying on the Drying Characteristics and Quality of Ginger

In this study, the effects of ultrasonic power, drying temperature, and slice thickness on the drying rate, chromatism, water migration law, gingerol content, flavor, and antioxidant activity of ginger were investigated by using a direct-contact ultrasound and far infrared combined drying technology. The results showed that compared with single far infrared drying, direct-contact ultrasound and far infrared combined drying accelerated the free water migration rate of ginger (7.1~38.1%), shortened the drying time (from 280 min to 160 min), reduced the loss of volatile components in ginger, and significantly increased the antioxidant activity of ginger (p < 0.05). Furthermore, after ultrasound intervention, the gingerol content decreased in slices of 4 mm thickness (0.1226 ± 0.0189 mg/g to 0.1177 ± 0.0837 mg/g) but increased in slices of 6 mm thickness (0.1104 ± 0.0162 mg/g to 0.1268 ± 0.0112 mg/g). This drying technology has a certain reference significance for the drying process of ginger slices.

Investigation on epidermal structure and water migration of postharvest passion fruit during storage.

Passion fruit is a tropical fruit that has plenty of fruit fragrance. During storage, passion fruit quickly loses water, resulting in its poor quality. Researching the mechanism of water loss contributes to prolonging the storage time. In this study, passion fruit was stored at 7 or 25°C to analyze the relationship between epidermal structure and water migration. The epidermal wax and structure of passion fruit began to show signs of destruction from the middle stage (day 8) during storage. The mobility of free water was decreased at 7°C and increased at 25°C in passion fruit from the middle stage of storage (day 8). The migration rate of free water in passion fruit stored at 7°C was lower than that at 25°C. The mobility of immobile water was weaker in the late storage period but that of bound water changed barely. These results showed that the migration of free, immobile, and bound water had a connection with the epidermal structure. Incomplete epidermal structure promoted water loss in passion fruit, with the most pronounced loss of free water. PRACTICAL APPLICATION: Maintaining the epidermal structure of passion fruit well can decrease the water loss ratio. Passion fruit stored at low temperatures could better sustain the integrity of epidermal wax and structure; it was able to change the water migration rate in the epidermis of passion fruit, which was conducive to maintaining the water content.

Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm

We found that cell wall components of wheat grains differed significantly across different grain-filling stages; specifically, we observed significant differences in water content and water migration rate (p<0.05). A composite film of arabinoxylan and starch granules was prepared to simulate wheat endosperm structure. Scanning electron microscopy (SEM), X-ray diffractometer (XRD), and thermogravimetric analysis (TGA) showed that the crystallinity and structural stability of the film increased with increasing starch content. Water diffusion experiments of the films revealed that the water diffusion rate gradually decreased with increasing starch content. Therefore, the water mobility of the starch endosperm was lower than that of the aleurone layer. These findings provide a basis for further studies in the context of wheat grain water regulation.

HEAVY METALS IN SOILS OF PINE FORESTS AFTER PYROGEN INFLUENCE

Experimental studies allowed revealing the consequences of the post-pyrogenic transformation of the physical and chemical parameters of soils after the pyrogenic factor, both the recent influence of fires and after a long period of time. There is a definite dependence of the postpyrogenic transformation on the age of the fire impact on the soil. Relatively recent consequences of a fire of medium intensity on the soil are marked by a clear reaction of the complex of their properties. Physical-chemical properties of soils during the fire period deteriorate due to the fact that the amount of nutrients in the soil is significantly reduced: humus burns, the content of nitrate nitrogen decreases. Consequently, fires, on the one hand, improve the conditions for the penetration of seeds into the soil, but worsen the conditions for the growth, growth and development of coniferous tree species. The acid-alkaline reaction according to the pH indicator in soils exposed to fires shifts to neutral, which should be explained by the saturation of the absorbing complex of soils with alkaline earth elements. Forest fires significantly transform the morphological appearance of the upper part of the soil profile. As a result, the surface horizons of soils change, in particular, a new pyrogenic horizon is formed, which differs from natural analogues in a certain way in terms of physical and chemical properties and the content of ash elements. Under the influence of fires, there are changes in such parameters as pH, the content of exchangeable cations, gross and mobile forms of nitrogen, etc. It should also be taken into account that the behaviour and content of heavy metals in the forest litter is determined, in addition to the influence of fire, by the geochemical state of the region – the rate of water migration and biological absorption, the topography of the area. The concentration of heavy metals in the surface horizons of the soils of pine forests increases several times and exceeds background concentrations due to the mineralization of the forest floor and grassy vegetation from combustion and the subsequent migration of chemical elements, which represents an ecological hazard.

Study on the quality characteristics of hot-dry noodles by microbial polysaccharides

The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.

Analysis of macro and micro freezing characteristics of gravelly soil

To investigate the mechanism of effect of different gravel contents on freezing characteristics of gravelly soil, macroscopic and microscopic experiments were combined. Unidirectional freezing experiment and NMR experiment were conducted on gravelly soil, with gravel contents of 0%, 10%, 20%, 30%, 40% and 50%. In unidirectional freezing experiment, final temperature, stratified moisture content and frost swelling of the samples showed a parabolic pattern with an upward opening about the gravel admixture. Among that, it was at the lowest point of 30% content with the closest space between gravel and soil grains, the least consumption of heat conduction, the largest compression of water migration, making the slowest development of frost-heaving and water supply. NMR experiment results showed that freezing characteristic curve was divided into four stages of subcooling-fast-slow-stable freezing, and gravel content was proportional to the subcooling temperature and value of sudden drop of unfrozen water. Combined with the T2 spectrum, it could be seen that larger pore structure of 30% content was relatively stable with well-distributed water migration during freezing process, and order of water freezing was free water went ahead of bound water, leading to a reduction rate of water migration was from fast to slow, with a consistent pattern of the evolution rate of macro parameters. In summary, the addition of a reasonable gravel proportion in engineering applications of cold zone could ensure relatively well-distributed and stable soil properties and pore structure, and relative low difference in temperature, moisture pooling, and frost swelling. Ultimately improving the safety and reliability of the overall operation of the project.

Effects of pulsed vacuum drying temperature on drying kinetics, physicochemical properties and microstructure of bee pollen

In order to clearly analyze the effects of different drying temperatures on the nutritional components, toxic substances and other physicochemical properties of bee pollen, this work comprehensively investigated the effect of pulsed vacuum drying (PVD) temperature on the drying kinetics, amino acids, toxic products of Maillard reaction (α-Dicarbonyl compounds, α-DCs and hydroxymethylfurfural, HMF), antioxidant capacity, lipid oxidation, and microstructure of bee pollen. The results showed that when the drying temperature increased (35–75 °C), the drying time was shortened by 233 min, accompanied by the increase of antioxidant and lipid oxidation. When the temperature exceeded 55 °C, HMF and α-DCs accumulated in large quantities, and the amino acid content decreased significantly, among which the content of seven essential amino acids decreased by more than 32.2%. The changes in the microstructure support the accelerated water migration rate and the dramatic Maillard reaction at high temperature. This study explored the law of bee pollen quality changes under PVD drying technology, preliminarily analyzed the transformation and synthesis pathways of HMF and α-DCs, proposed 3,4-DGE could be used as a representative indicator to judge the safety of bee pollen, and recommended that the drying temperature of pollen should not exceed 55 °C.

Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage

Magnetic field-assisted supercooling preservation is a novel technology as an effective tool to extend the supercooled state and import the quality of food. In this study, the effects of static magnetic field-assisted supercooling preservation (−4 °C + SMF) on water-holding capacity (WHC) and protein denaturation of beef were investigated, with 4 °C and − 4 °C storage being used as control. Results showed that −4 °C + SMF kept the non-frozen state of beef at −4 °C for 9 days. The drip loss and centrifuging loss of −4 °C + SMF samples (3.47%, 8.26%) were significantly lower (P < 0.05) than that of 4 °C (4.38%, 10.40%) and − 4 °C (6.50%, 11.27%) on 9 d. Water migration rate and protein denaturation degree of beef were decreased with −4 °C + SMF treatment. -4 °C + SMF maintain WHC of beef by inhibiting ice formation and reducing protein denaturation, which had positive significance on decreasing the mass loss during storage.

Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking

SummaryThis study aimed to further clarify the influence of curdlan on the quality of frozen cooked noodles (FCN) by exploring the changes in the microstructure, rheological properties and water status of FCN during cooking. The addition of curdlan delayed the disappearance of the white core in FCN during cooking. Compared with FCN without curdlan, the microstructure of FCN with curdlan was more homogeneous, and 0.5% curdlan showed the best improvement. Furthermore, higher G′ and G′′ values and lower strain values were measured in the presence of 0.5% curdlan. Throughout the cooking process, the freezable water content significantly increased. Combined with the result of water distribution, it can be inferred that the reduction of freezable water content induced by curdlan was occurred by changing the status of water. Moreover, the result of magnetic resonance imaging indicated that the water migration rate decreased after the addition of curdlan. The results demonstrate that curdlan mitigates the degradation of FCN structure during cooking by limiting the mobility of water, which also provides new insights for improving the quality of FCN and the application of curdlan.

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing.

In this study, the biological characteristics of wheat, tartary buckwheat, and wheat-tartary buckwheat sourdough systems fermented by Lactobacillus plantarum ST-III at different times were explored, and the quality and nutritional characteristics of sourdough frozen dough bread products with different fermentation substrates were investigated. Comparing the metabolic properties of sourdough during fermentation, it was found that the density of colony growth in TBS was the best, when fermented for 12h, the protein degradation effect was the best, and the content of EPS (3.109g/kg) and free amino acid was the highest. Although the quality of fresh TBS bread was worse than that of WS, after 13weeks of frozen storage, the quality deterioration of TBS frozen dough bread was the smallest, the water migration rate was slower, and the protein digestibility was higher. Therefore, tartary buckwheat sourdough system can delay the degradation of bread quality and nutrition.

Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles

Excessive deformation destroys the structure of wheat flour-based noodles. Wheat starch/gluten extruded noodles with various starch contents were made by an extruder and dried under various relative humidities to control noodle deformation. The difference between water activity (aw) and relative humidity (RH) includes three models: decrease model [(aw-RH) 33%→6%], constant model [(aw-RH) 22%→23%], and increase model [(aw-RH) 22%→40%]. The water migration rate was high when the difference increased, or the starch content was relatively high. When the extruded noodles are in the glass state, the relatively high water loss rate, induced by the model of [(aw-RH) 22%→40%], causes a high change ratio of slice area, rough area ratio, and concavity percentage of extruded noodles. Therefore, the water loss rate and deformation degree of wheat starch/gluten extruded noodles can be controlled by the difference between the water activity of noodles and the relative humidity of the environment. • Decrease, constant, and increase (water active-relative humidity) models were set. • The starch/gluten extrudate deformation ratio was analyzed by image analysis. • The water loss rate was high when (water active-relative humidity) was high. • Extrudates deform severely when (water active-relative humidity) was large. • (Water active-relative humidity) control water loss rate and extrudate deformation.

Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments

Effects of blanching (BL), ultrasound (US) and freeze-thawing (FT) pretreatments prior to far-infrared drying (FIRD) on drying characteristics, water distribution, and quality parameters of seed-used pumpkin (SUP) slices were investigated in this study. US, BL and FT pretreatments significantly accelerated drying rate due to the destruction of cell structure. Modified Page model was the fittest model for predicting the FIRD process. Low field nuclear magnetic resonance (LF-NMR) results revealed that T2 distribution curves of all pretreated samples moved rapidly to the positive x-axis direction, indicating an increase in the rate of water migration. The color of US-FIRD was closer to fresh SUP. BL-FIRD exhibited the highest free polyphenols content (241.28±1.11mg GAE/100g DW) and total carotenoids content (129.69±2.49μg/ g DW), increasing by 45% and 34% respectively compared to the untreated sample.

Non-destructive studies of the internal structure of concrete of different grades

Concrete is one of the most common building materials that is used in many areas of human activity, from the construction of residential buildings to industrial buildings and more. In the nuclear power industry, concrete is used not only as a structural material, but also as a material for biological protection. Usually concrete mix consists of cement, coarse and fine aggregates, water and various additives. Based on the field of application of concrete, the correct ratio of its components is selected. This paper presents the results of a study of the effect of the composition of concrete on its internal structure. The studies were carried out by the non-destructive method of neutron radiography and tomography at the facility, which is located on one of the horizontal channels of the WWR-K reactor. As a result of the studies carried out by the non-destructive method of neutron radiography and tomography, concrete samples of three different types of brands were studied. The distribution of pores and cracks in each sample is shown. The attenuation coefficients of neutron radiation for the studied concrete grades are given. The rate of water migration in concrete of different grades is estimated. The applicability of the neutron radiography and tomography installation for this type of investigation of the internal structure of concrete was demonstrated.

Study on preservation method and mechanism of peeling waxy corn kernels treated with composite film

In this study, we show that the shelf life of peeled waxy corn is prolonged when an edible coating agent made of sodium alginate, phytic acid, and nisin is applied. The purpose of this edible coating agent is to create flexibility in transportation methods and allow for a longer transportation time, while upholding its superior taste and quality. Results showed that the edible coating agent can reduce the weight loss rate by 1% and decrease the firmness by nearly 1500 g. It can also delay evaporation of soluble sugar content. Standardized tests were conducted to determine the film’s anti-bacterial properties. Additionally, the water migration rate during storage was studied by low-field NMR and found that it can effectively reduce the loss of free water. This creation of this edible coating agent will set a new direction in how food items will be preserved. Novelty impact statement The edible coating agent can extend the shelf life of peeling waxy corn and change the mode of transportation. The film can also reduce the weight loss rate of the peeling waxy corn, maintain its texture and soft taste and delay the decrease of soluble sugar, maintain its sweet taste. Through the determination of various indexes and water migration of waxy corn kernel during the storage, and the determination of membrane properties, the mechanism of the composite film was analyzed.

Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs.

KCl and CaCl2 were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properties, microstructure, textural properties and sensory quality of the salted eggs were evaluated, while comparing with the 18% NaCl group (Na group). The 3% replacement of NaCl by KCl reduced the Na content (p<0.05), accelerated the water migration (p<0.05) in salted eggs and increased the apparent oil yield and oil exudation of salted egg yolk (p<0.05); but the rheological properties and microstructure of salted egg yolk were minimally affected. The 3% replacement of NaCl by CaCl2 reduced the Na content (p<0.05), delayed the water migration rate (p<0.05) in salted eggs and decreased the apparent oil yield and oil exudation of salted egg yolk (p<0.05). Additionally, the process of egg white thinning and egg yolk hardening were delayed. The results indicate that the partial substitution of NaCl by KCl or CaCl2 during the pickling process of salted eggs could effectively inhibit the infiltration of Na+ , and the presence of KCl could improve the quality of salted eggs. Still, the presence of CaCl2 delay the ripening of salted eggs. PRACTICAL APPLICATION: KCl and CaCl2 as substitutes of sodium salt could play the role of reducing Na content but not affecting saline taste of salted eggs, which is conducive to the development of low-sodium salted eggs.

The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour

The effects of removing non-starch components on the surface microstructure, water migration and glucose diffusion rate of highland barley starch (HBS) were systematically studied to reveal the models that affect the digestibility of HBS. The results of scanning electron micrographs, confocal laser scanning microscopy, polarization cross and particle size distribution showed that there were two particle size ranges in highland barley flour, large (73.99–591.90 μm) and small (<73.99 μm). Partial β-glucan and proteins form a compact and continuous matrix on the surface of HBS granules; lipids can partly be adsorbed on the surface of HBS granules, while other lipids, proteins and β-glucan are scattered around HBS granules. After the removal of non-starch components, the ratio of large particles decreased and the starch granules were more exposed, especially proteins and β-glucan. The results of low-field nuclear magnetic resonance investigation showed that the water migration rate was accelerated after the removal of β-glucan, and partial free water was transformed into weakly bound water, while the opposite effect was observed for the removal of proteins and lipids. The glucose diffusion rate in vitro was unchanged after the removal of lipids, while the removal of β-glucan significantly accelerated the diffusion of glucose in vitro . This study reveals that the effective models of HBS inhibited by non-starch components is the compact matrix mainly formed by proteins and β-glucan on the surface of HBS granules. Additionally, the rate of glucose diffusion across the small intestinal wall could be considered as one of the means of constructing slowly digestible starch. • The continuous matrix formed by proteins and β-glucan were found on HBS granules. • Removing β-glucan accelerated water migration and glucose release of sample gels. • Removing non-starch components decreased large particle ratio (73.99–591.90 μm). • The particle size distribution of large particles changed less during digestion. • The proteins on HBS surface still block amylase after limited gastric digestion.