Adaptive implicit–explicit method for robust and efficient failure analysis of composite materials
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This chapter contains sections titled: Soft Juice Produces Soft Molasses Juice-Softening by Chromatographic Process Juice-Softening Systems Juice-Softening by SAC Resin Juice-Softening by WAC Resin Juice-Softening by Two-Step Process Operating Problems
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The relationship between material softening and structural softening is investigated through the use of a model problem in one dimension. If the size of the softening zone is large the structural softening response is stable under displacement-prescribed loading. For a small size, the softening response is unstable and the loading regime is sensitive to imperfections in stiffness. A nonlocal constitutive equation in which the limit stress is a function of strain and strain gradient is introduced to provide an approach for simulating softening with localization. Implications for the numerical modeling of softening phenomena are given.
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Abstract The softening rates of ‘Rome’ apples ( Malus domestica Borkh.) from 10 West Virginia orchards stored at two temperatures were compared in 1974, 1976, and 1978. The rate of softening at 20°C declined with time after harvest, and delaying harvest reduced the rate of softening at 20° but had little effect on softening at 0°. Site had little effect on rate of softening. In two of the three years, the rate of softening at 0° was found to be correlated with firmness at harvest and softening at 20°. Regression analysis provided formulas that can be used to predict softening rate in refrigerated air storage at 0° from firmness data at harvest.
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Softening of the flesh is one of the most dramatic changes accompanying the ripening of many fruits. Although other parameters of quality are important, the peak of fruit ripeness is usually associated with a fairly narrow range of firmness. Furthermore, texture that is considered optimal for fruit consumed fresh may not be best for fruit that is processed. Softening undoubtedly reflects changes in cell walls of fruit tissues as the fruit progresses through ripening into senescence. Once the process is initiated in mature fruit, the period of acceptable texture may be short, even with refrigeration and controlled atmosphere storage. A prerequisite to improved methods of controlling softening, whether to initiate and accelerate it or to prevent softening beyond the optimum stage, is an understanding of cell wall structure, its changes, and the enzymes involved in its degradation. I. Histology of Fleshy Fruits. Appreciation of the biochemical aspects of fruit softening
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The relationships between the peach fruit firmness and ethylene, Lox, PG and related metabolism were studied during natural and accelerating ripening. The results show that peach fruit softening is a physiology process regulated by many factors. It is possible that Lox is related to the early softening, process and Lox, ethylene and PG are all involved in the late softening process.
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Taking ethylene biosynthesis as a clue,changes of firmness,TSS and TA content,ethylene production,ACC and MACC content,the activity of ACC oxidase and ACC synthase were determined and the effect of ethylene on plum fruit ripening and softening were discussed.The results showed that firmness and TA content decreased and TSS increased during plum fruit ripening and softening.In the start-up stage of softening,ethylene production as well as ACC oxidase and ACC synthase activity increased slowly and linear correlations can be seen among them.The peak of ethylene appeared in the later stage of softening.The study proved that ethylene was not the promoter for plum softening,and other factors for promoting plum softening still existed.
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By researching the change law of the elastic plasticity of rapeseed under the conditions of different water contents,softening temperatures and softening time,the adjustment of the process parameters during softening was guided in order to improve the quality of flakes and achieve the goal of energy saving and investment reduction. The results showed that when the water content of rapeseed was less than5. 27% or higher than 14. 87%,elastic plasticity was generally worse under the conditions of different softening temperatures and softening time. Under the condition of low softening temperature( 35 ℃),the elastic plasticity of rapeseed with higher water content( 11. 12%,13. 01%) was higher. The elastic plasticity of rapeseed showed a downward trend with softening temperature rising and softening time prolonging. The elastic plasticity of low water content( 7. 34%) rapeseed rose with softening temperature( below 75 ℃)rising and softening time prolonging. The elastic plasticity of rapeseed was better under the conditions of water content 8. 86%- 10. 27%,softening temperature 55- 65 ℃ and softening time 15- 35 min. The results of orthogonal experiment indicated that the optimal softening conditions of rapeseed were obtained as follows: water content 9. 35%,softening temperature 60 ℃ and softening time 25 min.
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The changes of cell wall structure,composition and hydrolytic enzymes in fruit softening process are summarized in the present paper.In most cases,the occurrence of fruit softening is due to the degradation caused by polygalacturonase,cellulase,pectinmethylesterase,β-galactosidase.The degradation will lead to the changes of cell wall structure and composition,and in the end the fruit softening occurs.The other research results show that the other factors are also involved in the fruit softening process,and thus it is very important to intensify the physiology and biochemical study referring to fruit softening.
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