Tea polyphenol loaded alginate-chitosan microspheres were prepared by ionic gelation method for controlling tea polyphenol release by using various combinations of chitosn and Ca2+ as cation and alginate as anion.Scanning electron microscopy were used to investigate the surface characteristics of tea polyphenol loaded microspheres. These microencapsulated beads were evaluated as a pH-sensitive system for delivery of tea polyphenol. The main advantage of this system is that all procedures used were performed in aqueous medium which may preserve the tea polyphenol bioactivity. At pH7.4, the amounts of tea polyphenol released increased significantly as compared to those released at pH1.2. It is evident that the rate of tea polyphenol release could be controlled by changing the chitosan and the calcium chloride concentrations.
The effects of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture properties were investigated in this paper. The results showed that the brittleness and hardness of gels added black tea polyphenol was higher than that of the blank sample, however, the brittleness and hardness of gels added oolong tea polyphenol was lower than that of the blank sample. The gel elasticity was maximum when adding black tea polyphenol concentration was 2.2%(w/v), and almost no-change before or after the maximum. The change of elasticity was not great with the increasing of oolong tea polyphenol concentration.
The effects of different factors including tea polyphenols concentration, gelatin concentration, pH and temperature on the properties of tea polyphenol/gelatin mixed gels were investigated by using texture profile analysis. The results indicated that the factors all had the influences on mixed gel properties, such as hardness, elasticity, cohesiveness, chewiness, resilience, ets.FTIR spectra verified that tea polyphenols mainly interacted with gelatin by the phenolic hydroxyl binded with reactive group of gelatin peptidyl by hydrogen in the formation of gels. Thermal stability were determined to evaluate the properties of the mixed gels by TGA analysis.
The viscosities of blend solution mixed with various concentration of chitosan and gelatin were investigated and the properties of the blend films prepared by gelatin and chitosan were studied by FT–IR, DSC and SEM in this paper. The results indicated that the viscosity of blend systems increased with the concentration increasing of chitosan, and that of mixed solution decreased with the concentration increasing of gelatin; there existed strong interactions between chitosan and gelatin molecular chains through hydrogen bond formation and chemical reaction; the surface of blend film had a relatively uniform and compact surface and the thermal stable of blend film was higher than pure gelatin film.
The blast furnace faults will cause significant economic and human losses. Therefore, the study of blast furnace intelligent fault diagnosis technology is necessary and important. But some real fault data is difficult to obtain .The training set can not be provided enough samples.So a new virtual fault samples generation method is designed to get enough tainning samples. The designed method uses group discovery technique and the Box-Muller method to generate the candidate virtual fault sample set. And then with the help of manifold contraction and the semi-supervised learning algorithm to select the virtual samples with better performance. By adding the selected virtual samples to the original training set,a new svm fault diagnosis classifier is obtained. The results show that this method can simulate the fault samples effectively,and the new classifier’s accuracy is much more acceptable.
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