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The purpose of this paper is to investigate the effects of different surface structures, dimensional parameters and cavitation models on the lubrication characteristics of water-lubricated journal bearings.

In this paper, the coupling iteration method of ANSYS and MATLAB is established to calculate the journal orbits of water-lubricated bearing, and the differences between the journal orbits of the smoothed and the textured water-lubricated bearings are compared and analyzed, and the effects of different bearing materials, L/D ratios and clearance ratios on the lubrication performance of water-lubricated bearings are investigated. The effects of different cavitation models on the static equilibrium position and whirling trajectory of water-lubricated bearings are compared.

The results show that when the surface texture is distributed in the upper bearing or the bearing elastic modulus decreases, the bearing stability increases. Considering shear cavitation and noncondensing gas, the rotor journal orbits amplitude decreases at high speed with low clearance ratio. A water film test rig for water-lubricated bearings is built to measure the full-circle water film pressure of water-lubricated journal bearings, and the experimental results are compared with the simulation results, which are in good agreement.

The findings provide a theoretical basis for optimizing the structure of water-lubricated bearings.

Due to ginger holds a special and indispensable place in Chinese cuisine, understanding consumers’ preferences for organic ginger is of significance, especially given the growing interest in organic food products and sustainable agriculture. This study thus examines Chinese consumers’ preference for fresh ginger and the sources of their preferences heterogeneity for organic ginger consumption.

The study is using choice experiment (CE) method and mixed logit (MXL) modeling with 1,312 valid samples. The participants are regular consumers who are 18 years old or above and had bought fresh ginger within the past 12 months.

The results show that consumers prefer organic product certification labeling ginger to conventional ginger, preferred to purchase ginger at wet markets to at supermarkets or online, and preferred either ginger with regional public brand or private brand to unbranded ginger. Results also indicate that age, education level, income, purchasing experience of organic and branded ginger, and cognition of ginger health benefits are the sources of heterogeneity in consumer preferences for organic ginger.

This study contributes to ginger growers, marketers and policy makers. This study tracks how consumers' preferences change under different attribute combinations, capture the complex preference structure of consumers, and help reveal the motivations behind consumers' preferences for organic ginger. These findings will be crucial for developing marketing strategies, promoting organic products, and meeting consumer needs.