South China University of Technology

About: South China University of Technology is a education organization based out in Guangzhou, China. It is known for research contribution in the topics: Catalysis & Adsorption. The organization has 62343 authors who have published 69468 publications receiving 1251592 citations. The organization is also known as: SCUT & Huánán Lǐgōng Dàxué.

Resistance distance and Laplacian spectrum

Abstract: The resistance distance r ij between two vertices v i and v j of a (connected, molecular) graph G is equal to the resistance between the respective two points of an electrical network, constructed so as to correspond to G, such that the resistance of any two adjacent points is unity. We show how the matrix elements r ij can be expressed in terms of the Laplacian eigenvalues and eigenvectors of G. In addition, we determine certain properties of the resistance matrix R=||r ij ||.

Rapid and near-complete dissolution of wood lignin at ≤80°C by a recyclable acid hydrotrope

Abstract: We report the discovery of the hydrotropic properties of a recyclable aromatic acid, p-toluenesulfonic acid (p-TsOH), for potentially low-cost and efficient fractionation of wood through rapid and near-complete dissolution of lignin. Approximately 90% of poplar wood (NE222) lignin can be dissolved at 80°C in 20 min. Equivalent delignification using known hydrotropes, such as aromatic salts, can be achieved only at 150°C or higher for more than 10 hours or at 150°C for 2 hours with alkaline pulping. p-TsOH fractionated wood into two fractions: (i) a primarily cellulose-rich water-insoluble solid fraction that can be used for the production of high-value building blocks, such as dissolving pulp fibers, lignocellulosic nanomaterials, and/or sugars through subsequent enzymatic hydrolysis; and (ii) a spent acid liquor stream containing mainly dissolved lignin that can be easily precipitated as lignin nanoparticles by diluting the spent acid liquor to below the minimal hydrotrope concentration. Our nuclear magnetic resonance analyses of the dissolved lignin revealed that p-TsOH can depolymerize lignin via ether bond cleavage and can separate carbohydrate-free lignin from the wood. p-TsOH has a relatively low water solubility, which can facilitate efficient recovery using commercially proven crystallization technology by cooling the concentrated spent acid solution to ambient temperatures to achieve environmental sustainability through recycling of p-TsOH.

Cloud-enabled wireless body area networks for pervasive healthcare

Abstract: With the support of mobile cloud computing, wireless body area networks can be significantly enhanced for massive deployment of pervasive healthcare applications. However, several technical issues and challenges are associated with the integration of WBANs and MCC. In this article, we study a cloud-enabled WBAN architecture and its applications in pervasive healthcare systems. We highlight the methodologies for transmitting vital sign data to the cloud by using energy-efficient routing, cloud resource allocation, semantic interactions, and data security mechanisms.

Microwave processing techniques and their recent applications in the food industry

Abstract: Background Microwave processing techniques have been extensively used in the food industry due to its significant reduction in cooking time and energy consumption. Microwave processing technologies such as microwave drying, heating and sterilizing play a significant role in food quality and safety control. However, few reviews have been published in recent years summarizing the latest developments in the application of microwave technology in the food industry. Scope and approach This review focuses on recent applications of microwave processing technologies including microwave drying, heating, and sterilizing in fruit (banana, apple, olive, sour cherries, pomegranate arils, blueberries, kiwifruit, aronia, strawberry, and grape tomato), vegetables (potato, bamboo shoot, purslane leaves, onion, green bean, pumpkin, eggplant, edamame, sea tangle, garlic, kale, red cabbage, tomato, cassava, lentils, chickpea, broccoli, Brussels sprouts, cauliflower, jalapeno peppers, and coriander foliage), and meat products (sardine fish, restructured silver carp slices, sea cucumber, beef semitendinosus muscle, bovine supraspinatus muscle, camel longissimus dorsi muscle, foal meat, bovine gluteus medium muscle, chicken steak, mature cows semimembranosus and semitendinosus muscles, kavurma (a ready-to-eat meat product), salmon, cod, drumettes, and beef slices), changes in product quality as affected with microwave processing are discussed in details, and future directions of research are presented. Key findings and conclusions Microwave drying has the advantages of low energy consumption and high efficiency as compared to conventional drying, while producing more porous structure of foods. Microwave drying usually combines with other conventional drying to enhance the quality of a food product. Compared with the traditional method, microwave heating or cooking can generally retain higher levels of bioactive components, antioxidant activity and attractive color of vegetables, while microwave cooking with water can cause a serious drop in nutrients due to leaching and thermal liability. Microwave sterilization has the capacity to completely inactivate microorganisms and effectively destroy enzyme activity, and less effect on antioxidant activity, texture and color of food products compared with conventional pasteurization.