不同截面生物基锦纶56纤维吸温放湿性能研究

对比研究不同截面生物基锦纶56纤维的吸湿、放湿和干燥性能。在标准大气条件下,测定异型截面和圆形截面生物基锦纶56长丝的吸湿、放湿和干燥曲线,推导两种纤维在吸湿、放湿和干燥平衡过程中回潮率或含水率对于时间的回归方程,以及吸湿、放湿和干燥速率方程。结果表明,异型截面生物基锦纶56纤维的吸湿回潮率、放湿回潮率和干燥含水率分别为5.18%、5.45%、5.46%,初始吸湿速率、初始放湿速率和初始干燥速率分别为0.60、0.37、0.24 g/min,均高于圆形截面生物基锦纶56纤维。     

旋流器纱道截面形状对环锭纺纱线质量的影响

 为了进一步优化旋流器的内部结构,更好的提高成纱的质量,本文设计并使用了两种不同截面形状纱道的旋流器来减少环锭细纱毛羽,测试了样品的毛羽、断裂强力以及条干不匀率等主要指标,分析了纱道截面形状对成纱质量的影响,并与普通环锭纺细纱质量进行了比较。结果表明：两种截面形状的旋流器均对环锭细纱的性能有较大影响。由于两种截面形状纱道内气流状态不同,二者对纱线性能的影响程度不同。相同纺纱工艺参数条件下,圆形纱道旋流器所纺纱线>3mm毛羽指标、断裂强力和条干不匀率等指标均优于椭圆形纱道旋流器。因此,旋流器的纱道截面形状选择圆形较合理。     

冷冻速率对固态食品物料冻干特性的影响

用鲜活虾作实验物料,研究了3种冷冻速率对水分升华速率的影响。结果表明,当物料通过最大冰晶生长带的时间小于5min时,水蒸气在物料内部的扩散阻力明显增加,在冻干过程中表层以下的物料温升较快,并出现融化,降低冷冻速率,冻干可顺利完成。     

冷冻及微波复热条件对预油炸面拖食品脆性的影响

利用微波工作站实时测定预油炸冷冻面拖食品在冷冻和微波复热过程中内部温度的变化,研究了不同冷冻方式、冷冻速率、冻藏温度及微波复热参数条件对产品脆性的影响.对微波预油炸面拖食品微波复热过程中功率和时间时产品脆性的影响也进行了探讨.结果表明,冷冻速率和冷藏温度与产品脆性存在正相关,相同温度下强制通风冷冻的产品脆性高,强制通风样品的超微结构较自然降温样品平整致密,水分阻隔性能力强.     

专利技术简介

挤压冷冻糖食的制造方法和装置一种圆柱形挤压冷冻糖食 ,该糖食带有小棍雪糕 ,在该糖食的截面上刻有各不相同的螺旋形图案。该糖食可以递增尺寸 ,通过其内部套装的几个喷管 ,竖直挤压而成 ,每个喷管具有一个由两个半壳形成的截面。冰糕专用棒采用无毒塑料加工成筒状的冰糕专用棒 ,其特点是在筒的外表面增设很小的 4个防滑齿 ,因而冰糕不易从冰糕棒上滑落。该产品设计科学经济 ,方便食用 ,非常适合冰糕生产企业选用。冰托冰淇淋这种冰托冰淇淋包括凝冻料体和棍柄 ,采用常规方法制成一种冰淇淋料体 ,装在带有棍柄的杯式冰托内。这种产品造型独…     

气力输送管道截面形状对烟草造碎的研究

通过对常用截面形状为圆形和矩形的输送管道进行的理论分析和实验,结果表明,在烟草气力输送系统其他条件不变的情况下,输送管道的截面形状与烟草的造碎具有相关性。圆形管道的造碎最小,正方形管道次之,矩形管道的边长比越大或越小,则造碎越大。     

异形丝与变形丝

异形丝又称畸形丝。通常的纤维截面是圆形的,而异形丝的纤维截面不是圆形,而呈其他形状,如三叶、多叶、三角、星形、扁平中空等,或圆形截面与异形截面相混合。异形丝的截面是由异形的喷丝孔喷丝时所形成,异形丝改善了圆形丝的蜡状感和光泽,提高了纤维的摩擦系数,从而克服了合成纤维某些固有的缺陷。三叶形或三角形截面与桑蚕丝的外观特征相似,属仿丝型异形丝。近年来,涤纶仿真丝绸的一个重要途径就是改变纤维截面形状,使之与桑蚕丝的截面相近而达到的。变形丝是将合成纤维经一定加工处理,赋于纤维膨松、伸缩、卷曲的性能,故又叫加工丝,俗称     

加捻对不同涤纶长丝芯吸性能的影响

以毛细效应和湿蒸发原理为基础，对不同截面形状和加工方式的涤纶长丝在不同捻度条件下芯吸高度的变化规律进行了实验研究。结果表明：特殊异形截面涤纶长丝较圆形截面的芯吸效果好，加弹丝的芯吸效果好于平牵丝，捻度对长丝芯吸性能的影响呈Lorentzian曲线变化规律。     

冷冻面团:面团形状、含水量和薄片成模条件的影响

<正>在冷冻面团生产中,紧接在酵母之后,对于面团冷冻速率已研究出绝大多数参数。由于它的热转移特性,面团是不容易冷冻的。一般报告表明,在低速率(<2℃/分)下冷冻面团最好,获得高的酵母存活率和面包评价。在冷冻面团操作中,要获得相当好的面团形状,需取决于预制的产品式样。     

不同截面形状的溜管对物料流动的影响

溜管的截面形状、物料的充满系数不同，物料所受的流动阻力也不同，所需要的溜管倾角也不同。提出不同管形在不同充满系数时溜管阻力系数的计算方法，计算出各种情况下溜管所需的最小倾角。     

Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

The relationship between ice cream mix viscoelasticity and ice crystal growth in ice cream as a function of stabilizer addition was studied by a simulation of freeze-concentration using a series of ice cream mixes containing reduced quantities of water. Ice cream mixes were formulated with guar gum concentrations ranging from 0 to 0.25% and a series of concentrated mixes from each initial formulation was prepared for viscoelastic measurements by successively decreasing the water content. By plotting apparent viscosity or storage modulus against concentration factor based on water removed, a change in slope (breakpoint) could be seen. Ice crystal size analysis in ice cream before and after heat shock testing showed a minimum in recrystallization rate when the concentration of guar gum was 0.14% in the mix. At lower or higher concentrations the recrystallization rate was higher. Normalized breakpoint viscosity correlated well with recrystallization rate. Thus, it appears that stabilizer contributes to recrystallization protection in ice due to a change in polysaccharide behaviour that results from freeze-concentration.     

粽子冰淇淋的开发

以糯米粉、红豆、蜜枣等为主要原料,通过加入粽子香精、红豆香精、糯米香精等,制成一种类似粽子口味的特色冰淇淋。通过试验来确定产品的最佳工艺配方。     

核桃仁冰淇淋的研制

以全脂奶粉为原料，添加一定量的核桃制成核桃仁冰淇淋，所制得的核桃仁冰淇淋不但营养丰富，风味独特，而且具有保健功能，实验中还对最佳生产配方作了研究，结果表明，以添加6％核桃仁的比例制得的核桃仁冰淇淋最好。     

Effect of trehalose on the glass transition and ice crystal growth in ice cream

The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf‐life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (T_g) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be ?39.5 °C and ?47 °C respectively. For ice cream mixes, the T_g value increased from ?46.4 °C for the 100% sucrose‐based mix to ?42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.     

番茄冰糕与番茄冰糕粉的研制

通过番茄冰糕的研制,确定了番茄冰糕和冰糕粉的配方,冰糕复合乳化稳定剂的组合与用量,制得番茄冰糕产品组织结构细腻润滑,口感清凉爽口。     

Recrystallization of ice in ice cream during controlled accelerated storage

Accelerated ice recrystallization in a thin film of vanilla ice cream was studied on a cold stage microscope, housed in a refrigerated glove box. Sample temperature was held constant (within ±0.01 °C) or sinusoidally oscillated for 5 days. Changes in ice crystal size distribution were monitored using an image analysis technique. Several recrystallization mechanisms were observed. Melt-refreeze recrystallization was important for oscillating-temperature conditions, while rounding was particularly apparent at a constant temperature. Accretion was evident for all conditions studied, but migratory recrystallization was observed only rarely.Mean ice crystal size increased as a function of approximately time^−0.33. Recrystallization rates increased with mean storage temperature (−20 to −5 °C) and amplitude of temperature fluctuations (0.01 to 2 °C). However, recrystallization still occurred at very low amplitudes (±0.01 °C), with a recrystallization rate about half as large as for recrystallization with temperature fluctuations of ± 1 °C. Slower temperature fluctuations (2 h cycle) resulted in an initial lag in recrystallization rate that was not observed for more rapid fluctuations (10-min cycle).     

The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixes

The effect of volatile compounds in white birch sticks obtained from four different geographical locations on the aroma of ice cream mix was investigated. Sensory evaluation, (specifically, a series of warmed-up paired comparisons) was conducted on stick-exposed ice cream mixes to determine whether aroma differences in those mixes could be detected. Batches of ice cream mix were exposed to the sticks and aged for 6 d at 4 degrees C and then assessed by the panelists by pairwise comparison. Findings suggest that differences in aroma of mixes that have been exposed to white birch sticks from four different geographical origins can be distinguished perceptually.     

棒棒糖陀螺杯冰淇淋的研制

介绍了一种由带哨棒的双色棒棒糖与陀螺纸杯冰淇淋结合而成的新概念冰淇淋。通过正交试验确定了产品的最佳乳化稳定剂组合为：瓜尔豆胶质量分数为0．2％、卡拉胶质量分数为0．02％、单双甘油酯质量分数为0．15％，可使产品的最终品质、膨胀率、组织状态、口感和乳化效果达到最佳。最后对产品的生产工艺进行了探讨。     

Increasing the protein content of ice cream

Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein.