Distributed Optimization of Joint Seaport-All-Electric-Ships System under Polymorphic Network

As a result of the trend towards auto intelligence and greening of vehicles and with the concept of polymorphic network being put forward, the power transmission mode between seaports and all-electric ships (AESs) is likely to be converted to “peer-to-peer” transmission. According to practical shore power systems and carbon trade mechanisms, an advanced peer-to-peer power dispatching model-joint seaport-AESs microgrid(MG) system has been proposed in the paper. The joint seaport–AES system model is proposed to minimize the total operational cost of power production and marketing, including distributed generation (DG) cost, electricity trading cost, and carbon emissions, and the boundary conditions are given as well. A parameter projection distributed optimization (PPDO) algorithm is utilized to solve the distributed optimization power operation planning of the proposed joint seaport–AES MG system under a polymorphic network and to guarantee the precision of power dispatching, which compensates for the insufficiency of the computing power. Finally, a case study of a five-node polymorphic joint seaport-AESs system is conducted. The feasibility of the parameter projection approach and the peer-to-peer power dispatching model are verified via the convergence of all the agents within the constraint sets

Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels

To improve the mechanical strength and oil-loading performances of egg white protein (EWP) aerogel, the effects of different grafting degrees on the modification of EWP by sodium carboxymethylcellulose (CMC-Na) were investigated. After different dry-heat treatment durations (0, 12, 24, 36, and 48 h), the EWP/CMC-Na conjugates with different grafting degrees (noted as EC0, EC12, EC24, EC36, and EC48, respectively) were obtained. Subsequently, the physicochemical properties of the conjugates, as well as the microstructure, mechanical properties, pore parameters, emulsification properties and oil-carrying properties of the conjugated aerogels, were characterized. The results showed that EC12 (with a grafting degree of 8.35%) aerogel possessed a uniform structure, the largest specific surface area, and the best emulsification performance. This facilitated a more robust aerogel (2.05 MPa) with nearly three times the mechanical strength of EWP aerogel. Moreover, this had a positive influence on the efficient loading and stable retention of oil. EC12 aerogel thus achieved an oil absorption capacity of 5.46 g/g aerogel and an oil holding capacity of 31.95%, and both values were nearly 1.7 times higher than those of EWP aerogel. In general, the EWP-based aerogel with a grafting degree of 8.35% had the best mechanical and oil-loading properties

A review on the development of pickled eggs: rapid pickling and quality optimization

ABSTRACT: Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production

Antiviral effect of ovotransferrin in mouse peritoneal macrophages by up-regulating type I interferon expression

Ovotransferrin (OVT) is one of the major proteins in avian albumen that exerts diverse biological activities. This study is aimed to investigate the antiviral effect and mechanism of OVT from the avian egg. Effects of OVT on vesicular stomatitis virus (VSV)-infected mouse peritoneal macrophage were detected by real-time quantitative polymerase chain reaction, enzyme-linked immunosorbent assay, and western blot. In OVT-pretreated mouse peritoneal macrophages, results showed that replication of VSV was significantly suppressed and production of type I interferon (IFN) was increased. OVT down-regulated ring finger protein 125 (RNF125) production and up-regulated retinoic-acid-inducible gene I (RIG-I) expression by the nuclear factor-κB signalling pathway, resulting in the enhancement of the production of type I IFN. It demonstrated that the antiviral effect of OVT on innate immunity is enhanced by promoting type I IFN expression, indicating its potential as a functional food ingredient

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique color and flavor of salted egg yolk, and the formation of white, fine, and tender egg whites and loose, sandy, and oily egg yolks after pickling and heating. The unique quality characteristics of salted eggs are mostly caused by the infiltration dehydration of salt, the intermolecular interaction of proteins, and the oxidation of lipids. In recent years, to solve the problems of salted eggs having high salinity, long production cycle, and short storage period, the pickling technology for salted egg has been improved and researched, which has played a significant role in promoting the scientific production of salted eggs. This paper summarizes the mechanisms of salted egg quality characteristics formation and factors influencing quality, with a perspective of providing a theoretical basis for the production of high-quality salted eggs

Changes in lipid properties of duck egg yolks under extreme processing conditions

ABSTRACT: The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as high salt, high salt-heat synergy and strong alkali. The results showed that both the high salt and high salt-heat treatments resulted in the decrease of the moisture content and the increase of the oil exudation of egg yolks. The iodine value of the lipid extracted from salted egg yolks with or without heat treatment decreased. However, strong alkali treatment increased the moisture content of egg yolks, and the oil exudation increased at first and then decreased. The iodine value of the lipid obtained from preserved egg yolks showed an overall trend with first increase and then decrease, and the saponification value of the lipid got from preserved egg yolks was lower than the lipid got from the raw salted egg yolks. According to the conjugated diene acid value and thiobarbituric acid value, the lipid of egg yolks was oxidized to different degrees under the three processing conditions. At the end of pickling, the fatty acid content of the lipid acquired from egg yolks all increased. Therefore, all three extreme treatments significantly changed the lipid properties of duck egg yolks