ABSTRACT
Extremely/super low frequency (ELF/SLF) electromagnetic wave can effectively propagate in the harsh cross-medium environment where a high-frequency electromagnetic wave cannot pass due to the fast decay. For efficiently transmitting a strong ELF/SLF radiation signal, the traditional electromagnetic antenna requires a super-large loop (>10 km). To address this issue, in this work, a piezoelectric ceramic/ferromagnetic heterogeneous structured, cantilever beam-type electric-mechano-magnetic coupled resonator at only centimeter scale for ELF/SLF cross-medium magnetic communication is reported. Through designing hard-soft hybrid step-stiffness elastic beam, the resonator exhibits a much higher quality factor Q (≈240) for ELF/SLF magnetic field transmitting, which is one to five orders of magnitude higher than those of previously reported mechanical antennas and loop coil antennas. Moreover, the resonator exhibits a 5000 times higher magnetic field emitting efficiency compared to a conventional loop coil antenna in ELF/SLF band. It also demonstrates a 200% increase in magnetic field emitting capacity compared to existing piezoelectric-driven antennas. In addition, an ASK+PSK modulation method is proposed for suppressing relaxation time of the resonator, and a reduction in the relaxation time by 80% is observed. Furthermore, an air-seawater cross-medium magnetic field communication is successful demonstrated, indicating its potential as portable, high-efficient antenna for underwater and underground communications.
ABSTRACT
Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced ß-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.
