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With the construction and improvement of 5G infrastructure, more devices choose to access the Internet to achieve some functions. People are paying more attention to information security in the use of network devices. This makes lightweight block ciphers become a hotspot. A lightweight block cipher with superior performance can ensure the security of information while reducing the consumption of device resources. Traditional optimization tools, such as brute force or random search, are often used to solve the design of Symmetric-Key primitives. The metaheuristic algorithm was first used to solve the design of Symmetric-Key primitives of SKINNY. The genetic algorithm and the simulated annealing algorithm are used to increase the number of active S-boxes in SKINNY, thus improving the security of SKINNY. Based on this, to improve search efficiency and optimize search results, we design a novel metaheuristic algorithm, named particle swarm-like normal optimization algorithm (PSNO) to design the Symmetric-Key primitives of SKINNY. With our algorithm, one or better algorithm components can be obtained more quickly. The results in the experiments show that our search results are better than those of the genetic algorithm and the simulated annealing algorithm. The search efficiency is significantly improved. The algorithm we proposed can be generalized to the design of Symmetric-Key primitives of other lightweight block ciphers with clear evaluation indicators, where the corresponding indicators can be used as the objective functions.

The aim of this study was to investigate the effect of water quality on the main components in Fuding white tea infusions, including catechins, caffeine, theanine and free amino acids. Pure, tap and spring water were tested, and water quality was found to have a distinct effect on the main compounds extracted. Pure water, which was weakly acidic and low in dissolved ions, achieved the highest catechin content, whereas caffeine and theanine, and amino acids, were higher in infusions made with spring and tap water, respectively. Sensory evaluation was performed to evaluate infusion colour, taste and aroma, and sensory quality was similarly influenced by water type, due primarily to differences in dissolved ions. Pure water was more suitable for brewing white tea with superior colour, aroma and taste.

Background: White tea has received increasing attention of late as a result of its sweet taste and health benefits. During the brewing of white tea, many factors may affect the nutritional and sensory quality of the resulting infusions. The present study aimed to investigate the effect of various infusion conditions on the taste components of Fuding white tea, including infusion time, ratio of tea and water, number of brewing steps, and temperature.; Results: Brewing conditions had a strong effect on the taste compound profile and sensory characteristics. The catechin, caffeine, theanine and free amino acid contents generally increased with increasing infusion time and temperature. Conditions comprising an infusion time of 7 min, a brewing temperature of 100 °C, a tea and water ratio of 1:30 or 1:40, and a second brewing step, respectively, were shown to obtain the highest contents of most compounds. Regarding tea sensory evaluation, conditions comprising an infusion time of 3 min, a brewing temperature of 100 °C, a tea and water ratio of 1:50, and a first brewing step, resulted in the highest sensory score for comprehensive behavior of color, aroma and taste.; Conclusion: The results of the present study reveal differences in the contents of various taste compounds, including catechins, caffeine, theanine and free amino acids, with respect to different brewing conditions, and sensory scores also varied with brewing conditions. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.