Temperature Effect Separation of Structure Responses from Monitoring Data Using an Adaptive Bandwidth Filter Algorithm.

Temperature is one of the most important factors significantly affecting damage detection performance in civil engineering. A new method called the Adaptive Bandwidth Filter Algorithm (ABFA) is proposed in this paper to separate the temperature effect from quasi-static long-term structural health monitoring data. The Adaptive Bandwidth Filter Algorithm (ABFA) is referred to as an algorithm of automatically adjusting the frequency bandwidth filter via the particle swarm optimization (PSO) algorithm. Considering the obvious multi-scale feature of the collected data of civil structure, the acquired time series are divided into different time scales (for example, day, month, year, etc.), and these scales in the frequency domain correspond to the center frequencies of the adaptive bandwidth filter. The temperature effect on structure responses across different time scales is thereafter explored by adaptively adjusting the frequency bandwidth of the filter based on the known center frequencies of different scales. The relationship between the temperature and the structure responses is established through statistical regression facilitated by sufficient in situ monitoring data. Simulation and experiment results show the very promising performance of the proposed algorithm and decouple the temperature effect accurately from the contaminated data; thus an enhanced capability of damage detection is achieved.

Effects of multiple N, P, and K fertilizer combinations on strawberry growth and the microbial community.

Nitrogen (N), phosphorus (P), and potassium (K) exert various effects on strawberry (Fragaria ananassa Duchesne) yields. In this study, we employed an orthogonal experimental design (T1-T9) with three fertilization treatments (N, P, and K) at three levels to identify an optimal fertilization scheme for strawberry cultivation. The effects of fertilizer combinations the rhizosphere soil microbial community were also explored by using bacterial full-length 16S rRNA and fungal ITS (internal transcribed spacer) sequencing (30 samples for each analysis). The results showed that the average plant height and leaf area of the fertilized groups were 24.6% and 41.6% higher than those of the non-fertilized group (T0). After 60 d of planting, the sucrase activity in the T6 group increased by 76.67% compared to the T0 group, with phosphate fertilizer exerting a more significant impact on sucrase activity. The T6 treatment group had the highest alpha diversity index among bacterial and fungal microorganisms, and had a different microbial community structure compared with the control group. The most abundant bacterial taxa in the strawberry rhizosphere soil were Proteobacteria, Bacteroidota, and Acidobacteriota, and the most abundant fungal phyla were Monoblepharomycota, Glomeromycota, and Mucoromycota. Application of the optimal combined fertilizer treatment (T6) significantly increased the abundance of Proteobacteria and altered the abundance of Gemmatimonas compared to other treatment groups. Notably, Gemmatimonas abundance positively correlated with strawberry plant height and soil N, P, and K levels. These findings indicated that the relative abundance of beneficial bacteria could be enhanced by the application of an optimal fertilizer ratio, ultimately improving strawberry agronomic traits.

Optimization of vacuum frying condition for producing silver carp surimi chips.

In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.