Xuzhou Institute of Technology

About: Xuzhou Institute of Technology is a education organization based out in Xuzhou, China. It is known for research contribution in the topics: Catalysis & Computer science. The organization has 1696 authors who have published 1521 publications receiving 13541 citations.

Direct observation of the formation of micro-cubic porous coordination polymer particles and their size-dependent hydrogen adsorption

Abstract: The formation process of novel micro-cubic porous coordination polymer particles (m-NJU-Bai1), prepared under solvothermal conditions by diluting the concentration of reactants, was well monitored by SEM. More interestingly, m-NJU-Bai1 shows an unprecedented improved hydrogen adsorption ratio (120.7%) from 1 bar to 20 bar with functional size.

Research on Sewage Sludge Composting Experimental

Abstract: Sludge composting is an effective method of urban sewage sludge by composting,It can make the sludge into the organic fertilizer for plant growth. In this experiment, straw as bulking agents, through aerobic composting experiment, analysis the changes of temperature, moisture, pH, water soluble organic carbon and germination index during the composting process,The results showed: through aerobic composting can achieve for urban sludge harmless, stabilization and reduction.

The effects of solvent viscosity on the morphology and photocatalytic activity of BiOBr catalysts

Abstract: BiOBr photocatalysts were prepared by changing the solvent and synthesis method. SEM, XRD and BET characterization shows that the sample prepared in high-viscosity solution by precipitation method ...

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

Abstract: The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

A proxy signature scheme with public verifiability for NAC

Abstract: Considering the importance of the Network Admittance Control (NAC) on the access of secret data from web cameras, a signature-based NAC scheme is presented, along with explicit authorization processes Once a dispute on the NAC appears, robots can track down the real identity of the proxy signer and efficiently stop abuse NAC With respect to the theoretical validation, security assessment and a numerical simulation, the proposed scheme can achieve both security and efficiency of NAC with the help of the proxy manager of group signature