Research on Grading Evaluation of Coal and Gas Dynamic Disasters Based on Fuzzy Mathematics
Applied Sciences,
Год журнала:
2025,
Номер
15(6), С. 2990 - 2990
Опубликована: Март 10, 2025
As
mining
depths
increase,
the
highly
metamorphosed
anthracite
in
Southwest
China
progressively
develops
into
a
complex
dynamic
disaster
influenced
by
both
situ
stress
and
gas
pressure.
By
utilizing
characteristic
indicators
of
mining-induced
emissions,
grading
evaluation
method
for
coal
disasters
(CGDDs)
based
on
fuzzy
mathematics
l
theory
is
proposed
validated
at
No.
1
Well
Yuwang
Coal
Mine.
The
results
indicate
that
acceleration
microseismic
wave
velocity
increase
anomaly
coefficient
are
indicative
more
pronounced
concentration.
working
face
exhibits
distinct
gradations
concentrations,
categorized
as
weak,
moderate,
strong.
Moreover,
further
confirm
intensity
concentrations.
Gas
emissions
show
clear
correlation
with
drill
cuttings
desorption
indicator
(K1
value)
volume
(S
value).
Characteristic
A,
B,
D
suitable
assessing
risk
CGDDs
face.
For
application
individual
classifying
CGDD
different
distances
from
crosscut
(128
m,
247.5
299.4
435
m)
1010201-working
face,
contradictory
classification
were
observed.
However,
derived
consistent
findings
field
investigations.
advanced
through
pre-concentrated
zone,
significant
changes
observed
source
coefficient.
Concurrently,
displayed
pattern
fluctuation
characterized
increases
decreases.
consistency
between
periodic
weighting
emission,
indicator,
inversion
result
validates
outcomes.
These
research
can
provide
theoretical
support
monitoring
CGDDs.
Язык: Английский
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study
Foods,
Год журнала:
2025,
Номер
14(7), С. 1178 - 1178
Опубликована: Март 27, 2025
The
objective
of
this
study
was
to
assess
and
compare
the
characteristics
different
soybean
pastes
by
using
intelligent
sensory
analysis.
In
study,
color,
flavor,
texture,
taste
were
regarded
as
four
factors
affecting
quality
evaluated
fuzzy
mathematics.
evaluation
scores
samples
L,
Z,
W
very
similar
significantly
higher
than
that
sample
Y.
Gas
chromatography-ion
mobility
spectrometry
(GC-IMS)
detected
111
volatile
flavor
compounds,
with
acids,
alcohol,
ketones
having
a
relative
content
other
indicating
their
vital
role
in
formation
process
pastes.
Furthermore,
partial
least
squares
discriminant
analysis
(PLS-DA)
model
identified
41
marker
compounds
could
differentiate
types
overall
odor
profile
E-nose
E-tongue.
These
fundamental
results
lay
groundwork
for
future
research
on
similarities
differences
between
brands
paste.
Язык: Английский