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The rapid simulation of the dynamic performance of electromechanical devices such as solenoid valves and relays is important for product development and design. A magnetic circuit model of the non-saturated direct-acting electromechanical motion device is improved, and then coupled with the motion equation of the mechanism to realize the rapid simulation of the electromechanical motion device. In contrast to the ideal magnetic resistance in the conventional magnetic circuit model, the non-saturated total magnetic resistance is expressed by a cubic polynomial of the movement displacement of mechanism. The four undetermined coefficients of the polynomial are calibrated by the simulation values of static magnetic force and inductance at the upper and lower motion limits. The improved magnetic circuit model can more accurately predict the changes of magnetic attraction force and inductance with the motion displacement. Furthermore, coupled with the motion equation of the electromechanical motion device, the improved model establishes an improved magnetic circuit-motion coupled model and realizes fast second-level simulation of an electromagnetic brake and valve in the Simulink system, which can greatly reduce the finite element simulation time while maintaining simulation accuracy.

Summary: To solve the serious problem of homogenising commercial soy sauce, peanut meal, a high‐quality plant protein resource, was used to replace soybean meal to ferment soy sauce. In this study, we investigated the effects of different raw material ratios (w/w) and starters on the physicochemical and antioxidant activities, sensory characteristics and flavour of soy sauce. The results showed that peanut meal helped to increase the protease activity of koji, deepen the colour of soy sauce, improve the antioxidant activity of soy sauce, and enrich the aroma of soy sauce. The total phenol and total flavonoid content of PMSS (2:2) with starters were increased by 20% and 36%, respectively, compared to soybean meal soy sauce. The results of SPME‐GC–MS and recombination and omission experiments showed that the aroma of peanut meal soy sauce was more complex and more abundant in esters, pyrazines, and phenols. Ethyl 2‐methylbutanoate, Apricolin, 2‐Methyl‐1‐butanol, and Isovaleraldehyde in peanut meal had high OAV values. In addition, PMSS (2:2) with starters had the highest sensory score, with intense fruity, caramel, malty, and smoky aromas. These results show that peanut meal can improve the quality and flavour of soy sauce and provide a theoretical basis for the development of peanut soy sauce. [ABSTRACT FROM AUTHOR]

Background: At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial Saccharomyces cerevisiae. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of Saccharomyces cerevisiae and non‐Saccharomyces yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co‐fermentation method of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae, thereby increasing the aroma complexity of rice wine. Results: According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that S. cerevisiae GJM and Z. rouxii SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single S. cerevisiae GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single S. cerevisiae GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher. Conclusion: These findings suggest that the co‐fermentation of S. cerevisiae and high‐yield ester Z. rouxii has the potential to enhance the quality and diversity of aroma in liquid rice wine. [ABSTRACT FROM AUTHOR]

Shale oil resources are abundant, but reservoirs exhibit strong heterogeneity with extremely low porosity and permeability, and their development is challenging. Carbon dioxide (CO2) injection technology is crucial for efficient shale oil development. When CO2 is dissolved in reservoir formation water, it undergoes a series of physical and chemical reactions with various rock minerals present in the reservoir. These reactions not only modify the reservoir environment but also lead to precipitation that impacts the development of the oil reservoir. In this paper, the effects of water–rock interaction on core porosity and permeability during CO2 displacement are investigated by combining static and dynamic tests. The results reveal that the injection of CO2 into the core leads to reactions between CO2 and rock minerals upon dissolution in formation water. These reactions result in the formation of new minerals and the obstruction of clastic particles, thereby reducing core permeability. However, the generation of fine fractures through carbonic acid corrosion yields an increase in core permeability. The CO2–water–rock reaction is significantly influenced by the PV number, pressure, and temperature. As the injected PV number increases, the degree of pore throat plugging gradually increases. As the pressure increases, the volume of larger pore spaces gradually decreases, resulting in an increase in the degree of pore blockage. However, when the pressure exceeds 20 MPa, the degree of carbonic acid dissolution will be enhanced, resulting in the formation of small cracks and an increase in the volume of small pores. As the temperature reaches the critical point, the degree of blockage of macropores gradually increases, and the blockage of small pores also occurs, which eventually leads to a decrease in core porosity. [ABSTRACT FROM AUTHOR]

This paper presents a design of an asymmetric metal cross unit structure, which consists of two perpendicular coplanar gold bars deposited on a quartz substrate. The conventional metal cross structure commonly suffers from significant radiation losses in LC resonance and dipole resonance, limiting the achievement of high quality factor and high transmittance in metasurface sensors. By breaking the symmetry of the traditional metal cross structure and introducing a Fano-like resonance effect, the transmission peak sensitivity of 218 GHz / RIU and the quality factor of 78. 3 are achieved. The physical mechanism of the Fano resonance effect is explored by analyzing the electric field and surface current distribution of the metasurface. Furthermore, the influence of structural parameters on the transmission spectrum of the terahertz sensor is investigated, and the sensing performance of the sensor is optimized by adjusting the structural parameters. Finally, asymmetric metal cross terahertz sensors with different resonance frequencies are designed for the detection of various types of trace amino acid solutions in subsequent applications. [ABSTRACT FROM AUTHOR]