The nonlinear variation of wave is commonly seen in nearshore area,and the resulting seabed response and liquefaction are of high concern to coastal engineers.In this study,an analytical formula considering the nonlin...The nonlinear variation of wave is commonly seen in nearshore area,and the resulting seabed response and liquefaction are of high concern to coastal engineers.In this study,an analytical formula considering the nonlinear wave skewness and asymmetry is adopted to provide wave pressure on the seabed surface.The liquefaction depth attenuation coefficient and width growth coefficient are defined to quantitatively characterize the nonlinear effect of wave on seabed liquefaction.Based on the 2D full dynamic model of wave-induced seabed response,a detailed parametric study is carried out in order to evaluate the influence of the nonlinear variation of wave loadings on seabed liquefaction.Further,new empirical prediction formulas are proposed to fast predict the maximum liquefaction under nonlinear wave.Results indicate that(1)Due to the influence of wave nonlinearity,the vertical transmission of negative pore water pressure in the seabed is hindered,and therefore,the amplitude decreases significantly.(2)In general,with the increase of wave nonlinearity,the liquefaction depth of seabed decreases gradually.Especially under asymmetric and skewed wave loading,the attenuation of maximum seabed liquefaction depth is the most significant among all the nonlinear wave conditions.However,highly skewed wave can cause the liquefaction depth of seabed greater than that under linear wave.(3)The asymmetry of wave pressure leads to the increase of liquefaction width,whereas the influence of skewedness is not significant.(4)Compared with the nonlinear waveform,seabed liquefaction is more sensitive to the variation of nonlinear degree of wave loading.展开更多
This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltod...This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltodextrins (dextrose equivalent (DE):10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65,70,and 75%moisture to investigate their effects on texture and thermal stability.Incorporating 5%maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.When wheat starch was thoroughly gelatinized during subsequent sterilization,the fiber structure and thermal stability were also improved.It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.展开更多
基金financially supported by the National Key Research and Development Program of China(Grant Nos.2021YFB2600700 and 2022YFC3102302)the Central Public-Interest Scientific Institution Basal Research Fund(Grant No.Y221007)+2 种基金the National Natural Science Foundation of China(Grant No.52271274)the Key Laboratory of Ministry of Education for Coastal Disaster and Protection,Hohai University(Grant No.202205)the Key Project of NSFC-Shandong Joint Research Funding POW3C(Grant No.U1906230).
文摘The nonlinear variation of wave is commonly seen in nearshore area,and the resulting seabed response and liquefaction are of high concern to coastal engineers.In this study,an analytical formula considering the nonlinear wave skewness and asymmetry is adopted to provide wave pressure on the seabed surface.The liquefaction depth attenuation coefficient and width growth coefficient are defined to quantitatively characterize the nonlinear effect of wave on seabed liquefaction.Based on the 2D full dynamic model of wave-induced seabed response,a detailed parametric study is carried out in order to evaluate the influence of the nonlinear variation of wave loadings on seabed liquefaction.Further,new empirical prediction formulas are proposed to fast predict the maximum liquefaction under nonlinear wave.Results indicate that(1)Due to the influence of wave nonlinearity,the vertical transmission of negative pore water pressure in the seabed is hindered,and therefore,the amplitude decreases significantly.(2)In general,with the increase of wave nonlinearity,the liquefaction depth of seabed decreases gradually.Especially under asymmetric and skewed wave loading,the attenuation of maximum seabed liquefaction depth is the most significant among all the nonlinear wave conditions.However,highly skewed wave can cause the liquefaction depth of seabed greater than that under linear wave.(3)The asymmetry of wave pressure leads to the increase of liquefaction width,whereas the influence of skewedness is not significant.(4)Compared with the nonlinear waveform,seabed liquefaction is more sensitive to the variation of nonlinear degree of wave loading.
基金financially supported by the National Natural Science Foundation of China (32202081)the National Key Research and Development Plan of China (2021YFC2101402)。
文摘This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.Two maltodextrins (dextrose equivalent (DE):10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65,70,and 75%moisture to investigate their effects on texture and thermal stability.Incorporating 5%maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.When wheat starch was thoroughly gelatinized during subsequent sterilization,the fiber structure and thermal stability were also improved.It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.
