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Lu, Guihua,Li, Hongsheng,Xiao, Jianjun,Li, Zhihao,Xu, Minhang Techno-Press 2016 Ocean systems engineering Vol.6 No.3
With more than 100 years exploration and development of offshore oil, more and more offshore oil fields will gradually lose the economic profit to operate. In this article, to take the target oil field for example, the procedure of decommissioning for FPSO, TCMS, subsea system and well abandonment have been analyzed. Meanwhile, the environment impact and mitigation measure have been proposed. The successful project experience will provide a guide line for the offshore facilities decommissioning and abandonment.
Effect of Thermal Treatment on the Texture and Microstructure of Abalone Muscle (Haliotis discus)
Beiwei Zhu,Xiuping Dong,Liming Sun,Guihua Xiao,Xuejiao Chen,Yoshiyuki Murata,Chenxu Yu 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
The texture and microstructure of edible abalone meats were studied during heat treatments from 50to 100^oC for 60 min. No increase in extractable soluble collagen content was observed below 80^oC, but a 9-fold increase was observed at 100^oC. SDS-PAGE showed that extractable myosin heavy chains and paramyosin contents reduced significantly at 80^oC, and disappeared completely at 100^oC. The shear force increased slowly from 50 to 70^oC, but relaxed back to the initial level at 100^oC. Rapid reduction of hardness was observed at 50^oC, minimum hardness was obtained at 100^oC. Springness, cohesiveness,chewiness, and resilience were enhanced to maximum levels at 70, 90, 70, and 90^oC, respectively. Optical micrographs and transmission electron microscope showed a significant increase of intermyofibrillar gaps at 90^oC and broken fibers at 100^oC. Results suggested that 80^oC might be a suitable temperature to produce ready-to-eat abalone products.