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To effectively extract the information of compound faults of inter-shaft bearing of an aero-engine based on casing vibration signals, the paper has introduced the concept of weighted Katz fractal dimension and proposed the method combining information fusion, wavelet transform (WT), singular value decomposition (SVD), and Katz fractal dimension, the cross-correlation function (CCF-WT-SVD-Katz algorithm). The method includes homologous information fusion achieved by the CCF of horizontal and vertical vibration signals of the rotor from the same section; signal separation and denoising of blended signals through WT and SVD; reinforcement of fault characteristics of signals according to weighted Katz fractal dimension; and extraction of characteristic frequencies of compound faults of inter-shaft bearing by frequency spectrum of weighted and reconstructed signals. The result indicates that the proposed CCF-WT-SVD-Katz algorithm is capable of effectively extracting compound fault characteristics of inter-shaft bearing and precisely identifying a fault type based on whole casing vibration signals and will be of very good application value in engineering.

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Overconsumption of fat-rich foods has led to a significant increase in the incidence of chronic diseases in humans. With the increased pursuit of a healthy lifestyle, low-fat products are gradually developing. In this study, egg white protein microparticle (EWPM) was used as a fat mimetic in low-fat mayonnaise, as well as xanthan gum (XG) and gum arabic (GA) were used as texture and rheology modifiers. The results showed that XG and GA had a synergistic effect on modifying viscosity and recovery of EWPMstructured low-fat mayonnaise. The addition of XG could effectively increase the viscosity of low-fat system, due to the electrostatic binding with EWPM and the intermolecular entanglement. The incorporation of XG with GA could effectively intervene intermolecular interactions to improve recovery, verified by the decreased particle size and weakened electrostatic binding. The results would provide practical guidance for the development of high-protein and low-fat nutritious mayonnaise.

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