This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilization by measuring sodium chloride (NaCl), sugar, free amino acids (FAAs) and nucleotides, and by subjecting all the samples to an electronic tongue. Results showed that NaCl, 5ʹ-Inosine monophosphate (5ʹ-IMP), lysine (Lys), methionine (Met) and cysteine (Cys), which had relatively high contents, might be main taste compounds in FRCC. The NaCl content increased gradually from the frying to the sterilization step (P < 0.05) and had the highest value (2.52%) during the sterilization step. Total sugar content and flavor nucleotides were the highest during the frying step and decreased during all the other steps. Compared to raw chicken, 5ʹ-IMP increased significantly in frying and stewing steps (P < 0.05), followed by decreases during the vacuum-packing and the sterilization steps. It was indicated that frying and stewing were the most important processing steps for the taste development of FRCC. Vacuum-packaging and sterilization had no negative effects on the sensory quality of chicken meat. In addition, the electronic tongue was able to satisfactorily distinguish the taste formation of chicken meat, among the five processing steps.
Lattice structures are increasingly used in lightweight designs due to the advances of additive manufacturing. The overall performance of the lattice structures highly depends on the lattice cell arrangement. Previous studies show that body-centered cubic with z-axis reinforcement (BCCz) lattice has higher stiffness and strength compared to regular body-centered cubic (BCC) lattice subject to unidirectional compression. In this report, a load path-based methodology for the design of BCCz lattice sandwich structure with variable reinforcement directions is presented. A homogenization model of the sandwich structure with a specified volume fraction is developed first. Load path analysis is then conducted on the homogenization model to calculate the pointing stress vectors, which are lastly used to determine the orientations of BCCz cells. Based on the numerical simulations of a cantilever sandwich structure, the proposed lattice design has superior specific stiffness over the designs based on BCC or uniformly oriented BCCz unit cells.
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