响应面法优化水发工艺参数改善毛肚感官品质

为改善水发毛肚的感官品质,研究碱液浓度、碱处理时间和碱处理温度对感官品质的影响,运用响应面分析法优化工艺参数,建立工艺参数与感官品质的多元二次回归方程。结果表明:碱处理时间和碱液浓度对感官品质的影响极为显著(P<0.05),各因素对感官品质的影响顺序依次是碱处理时间>碱液浓度>碱处理温度。最佳参数为:碱液浓度15.75 g/3 000 mL,碱处理时间35.9 min,碱处理温度24.83℃。以此工艺生产的毛肚感官评定得分为92分,与预测值基本一致,且感官要求、理化要求和微生物指标均符合NY 5268-2004无公害食品毛肚的标准。     

碱对毛肚水发质量影响的研究

研究NaOH溶液水发毛肚时,碱液浓度与浸泡时间对毛肚涨发效果的影响,以毛肚增重百分比及感官评分为指标,通过单因素试验和正交试验选择出毛肚的最佳水发工艺.结果表明:毛肚水发的最佳工艺条件为20g/3000mLNaOH溶液浸泡30min,清水浸泡1h.该条件下,毛肚平均增重百分比为139％,涨发效果较好.     

响应面试验优化毛肚碱发工艺

采用响应面法优化毛肚的碱发工艺。在单因素实验基础上,研究NaOH质量浓度、碱发时间、碱发温度对毛肚品质的影响,以毛肚感官评分、制成率和缩水率为响应值,根据响应面中心组合实验设计原理,建立多元二次回归方程。响应面结果表明,NaOH质量浓度对毛肚品质的影响最为显著,最佳参数组合为NaOH 5.2 g/L,碱发时间33 min,碱发温度47℃,此时毛肚产品的感官评分为8.3,制成率为261.5%,缩水率为12.1%,与模型预测值基本相符。     

嫩化处理对豆腐干物理品质的影响

主要研究了嫩化处理豆腐干使用碱的种类(NaOH、Na2CO3、NaHCO3),碱液的处理浓度、处理温度以及处理时间对豆腐干的硬度、咀嚼度、黏着性、脆性、弹性等物性的影响.试验表明,以1.0%Na2CO3,处理温度80℃,处理时间4min处理豆腐坯,对豆腐干的品质均有很大提高.     

稻草的氧碱法制浆（3）——Na2CO3和NaOH在制浆过程中的作用

用Na2CO3和NaOH于稻草的碱浸渍和氧气蒸煮的两段氧碱制浆过程的研究表明，同样的用碱量时，Na2CO3的氧碱制浆效果明显不如NaOH。即便是大过量的Na2CO3也难以活化氧化性质低的木素，导致氧脱术素效率低。然而Na2CO3在一定的NaOH存在下，除了氧化效率不如单用NaOH时的情形之外，所得纸浆的强度性能指标与用NaOH的纸浆差别不大。它对辅助氧碱制浆反应的作用明显。从氧碱制浆效率及经挤方面考虑．应使用纯度较高的NaOH于氧碱制浆当中。     

响应面法优化火锅毛肚无磷保水工艺

研究三种无磷保水剂大豆分离蛋白、海藻酸钠、甘油对火锅毛肚保水性能影响,,以毛肚增重百分比为指标,通过单因素试验和中心组合试验,运用响应曲面法优化工艺参数,建立工艺参数与增重比的多元二次回归方程,选择出毛肚无磷保水剂的最佳工艺参数。结果表明:毛肚无磷保水的最佳工艺参数:25℃时,大豆分离蛋白、海藻酸钠、甘油浓度分别为0.27%、0.15%、1.5%时,2 h处理后毛肚增重比最大为46.47%,与预测值基本一致。     

碱与高温处理对豆腐干物性及品质的影响

碱嫩化与高温处理是传统豆腐干生产关键工艺,而豆腐干物性特征与其品质密切相关。通过单因素实验确定了碱嫩化处理的最佳条件:0.5%Na2CO3溶液处理样品10min。同时,利用物性分析仪(Texture Analyzer)、扫描电子显微镜(SEM)和感官评定对样品物性、微观结构和品质进行分析,分析其不同处理方式对样品理化指标影响。结果表明,高温及碱嫩化处理样品对其物性和品质都有较大影响,但对其理化指标影响不大。     

毛肚涨发工艺优化及其水分分布和组织结构变化研究

为更安全有效地使盐渍毛肚复水涨发,本实验研究了碳酸钠涨发毛肚的工艺条件。采用单因素和响应面试验,对碳酸钠浓度、碳酸钠处理时间、温度进行优化。以增重率和破碎力为响应值,确定碳酸钠涨发毛肚的最优工艺条件。结果表明,毛肚的最优工艺条件为碳酸钠浓度1.03%(w/v),碳酸钠处理时间2.3 h,温度43℃,此时毛肚的增重率达185.25%±3.61%,破碎力为2333.31±99.12 g,脆度高,感官评价良好。碳酸钠处理后毛肚不易流动水和自由水含量明显增加,肌纤维断裂、肌细胞膨润饱满。本研究表明该碳酸钠涨发盐渍毛肚工艺可靠,增重率高,嫩化效果好。     

化学预处理提高二次纤维使用品质研究

本文对国内废纸纤维原料分别使用NaOH、Na2CO3，NH4OH／Na3PO4三种化学预处理方式的预处理效果进行了研究。二次纤维的NaOH碱预处理是提高二次纤维强度指标的有效方法。预处理碱用量宜控制在1～3％以内，以避免过多的得率损失。与NaOH预处理相比，Na2CO3、NH4OH／Na2PO4预处理具有相似的增强效果，在提高二次纤维环压强度指标方面效果更好。NH4OH／Na2PO4化学预处理工艺具有特殊的意义，纸浆得率损失小，同时N、P盐是二次纤维工厂废水处理装置正常运行必须加入的营养盐，不会给工厂增加新的化学污染来源和化学药品成本。     

碱处理对风味皮蛋物理品质的影响

主要研究了碱处理鸭蛋的过程中,使用碱的种类(NaOH、Na2CO3、NaHCO3)、碱液的处理浓度、处理温度以及处理时间对风味皮蛋的硬度、咀嚼度、粘着性、脆性、弹性等物性的影响.实验结果表明.添加食盐20%、氢氧化钠6%,最佳腌制时间为5d,最佳腌制温度为20～30℃,其加工周期比传统皮蛋加工周期缩短25～30d左右,产品不但具有宜人的色泽,还兼具皮蛋、咸蛋和卤蛋的混合风味.     

调味盐碘离子测定中碱保护剂的选择

目的探索适合调味盐碘含量测定的碱保护剂。方法选取低钠菇盐为样品,在样品前处理过程中分别用NaOH、NaHCO_3、Na_2CO_3作为碱保护剂,采用国家标准氧化还原法,对盐产品的碘含量进行检测。结果最佳碱保护剂为NaHCO_3,溶液最佳pH值为4,相对标准偏差2.3%～4.2%,回收率98.9%～100.5%,能够满足调味盐碘测定精密度和准确度要求。结论 NaOH作为碱保护剂对瓷坩埚造成强烈腐蚀性,降低坩埚使用寿命; Na_2CO_3作为碱保护剂,反应剧烈,结果误差较大; NaHCO_3为碱保护剂时,腐蚀刺激性低,安全环保,故推荐NaHCO_3作为调味盐碘离子测定的碱保护剂。     

Effect of gamma irradiation and sodium hydroxide treatment on the debittering of olive (Olea europaea) fruits

The effect of gamma irradiation and sodium hydroxide (NaOH) treatment on the debittering of olive (Olea europaea, var Surrany) fruits was investigated. Fruits were treated with 1, 2 or 3 kGy of gamma irradiation at a dose rate of 669 Gy h^?1. Irradiated and unirradiated fruits were processed with NaOH solution (11 g l^?1) for 3 or 6 h and washed once per day for 3 days. The fruits were then immersed in brine (56 g l^?1 sodium chloride) and stored for 12 months at room temperature. Dissolved organic and inorganic solids, Na⁺, K⁺ and Ca²⁺ contents, pH and electrical conductivity values were determined in the debittering solutions (lye, rinse and washing waters) and brines. Gamma irradiation significantly (p < 0.05) increased the dissolved organic and inorganic solids and the Na⁺ and K⁺ concentrations in the debittering solutions when the fruits were treated with NaOH for 3 h. On the other hand, gamma irradiation had no significant effect on these parameters, except for an increase in K⁺ concentration, when using NaOH solution for 6 h. Gamma irradiation with NaOH treatment for 3 h decreased the concentration of Ca²⁺ in the debittering solutions, whereas irradiation and treatment with NaOH solution for 6 h increased its concentration. © 2003 Society of Chemical Industry     

乳酸钙部分替代氯化钠对鸭肉干品质的影响

选用乳酸钙部分替代传统的钠盐,在钠盐使用总量1.5% 的前提上,按照氯化钠摩尔质量的20%、30%、40%、50% 设计乳酸钙的替代比,单因素试验观察不同替代比对鸭肉干色泽、质构、风味和水分活度的影响。结果表明,乳酸钙替代氯化钠可显著提高鸭肉干产品的硬度、咀嚼性、亮度L 值和黄度b 值,并显著降低鸭肉干的水分活度(P ＜ 0.05),有利于延长产品的货架期;但过量使用乳酸钙,会对鸭肉干的感官品质带来负面影响,适宜的替代比为20%～30%。因此,合理选择乳酸钙的替代比,将有利于降低传统钠盐的使用量。     

Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment

The aim of this work was to develop a method for processing ripe olives with a single NaOH treatment (lye) instead of the well‐known 3 lye treatments. Olives of the Hojiblanca variety were processed according to the 2 processes and the color, firmness, flavor, and content in phenolic compounds of the final product were similar in both cases but concentration in triterpenic acids was highest in the olives from the single lye treatment. In this process the concentration of NaOH must range between 20 and 35 g/L, especially to obtain good texture when working at 20 °C. If temperature during the oxidation up to 27 °C the firmness of olives was significantly decreased. The concentration of the NaOH did not exert a high effect on the color of the final product, although firmness decreased as the strength of the lye increased. Higher contents in phenolic compounds and triterpenic acids were also found in the olives processed with the lowest NaOH concentration tested (20 g/L). This new process reduces the volume of wastewaters and energy consumption, and gives rise to a product which is richer in bioactive substances than the traditionally processed one.     

Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss,peeling quality and firmness

Ohmic heating without lye has shown promise in tomato peeling; however the use of lye is known to yield high peeled-product quality. This investigation was aimed at determining whether a combination of ohmic heating and low lye concentrations could be synergistic. The results indicated that 0.01/0.5% NaCl/KOH at 2020 V/m was the best condition for tomato peeling in terms of quality, weight loss, and peel cracking time. Further, the treatment showed weight loss that was not significantly different from conventional lye peeling at 7% NaOH and 7% KOH (p < 0.05). NaCl/NaOH mixtures also showed good results, but the quality of products was lower than that using the same concentration, but a higher field strength with NaCl/KOH mixtures. However, no improvement was found using NaCl/CaCl₂ and NaCl/NaOH/CaCl₂ mixtures which were also found difficult to use due to turbidity and cleaning difficulties. A post-peeling treatment by ohmic heating was investigated to improve firmness of ohmically peeled tomatoes. It was found that the best conditions were 2% CaCl₂ solution at a field strength of 403 V/m for 1 and 5 min, and 484 V/m for 5 min.Industrial RelevanceOur earlier work had shown that ohmic heating resulted in peeling of tomatoes that were immersed in salt solutions. The current work details the impact of using small concentrations of lye (either sodium or potassium hydroxide) on peeling loss and quality. Also, we investigate the potential use of calcium chloride, both as peeling solution or as a post-peeling infusion as it impacts firmness of tomatoes. We show that there are ranges of operating conditions which provide yield and quality comparable to conventional lye peeling at far lower lye concentrations, resulting in potentially significant environmental benefit to companies currently using lye peeling.     

葡萄糖酸钠发酵废弃菌丝体提取壳聚糖的研究

以产葡萄糖酸钠的废弃菌丝体为原料,探究了从废弃黑曲霉（Aspergillus niger）菌丝体提取壳聚糖的工艺条件。对废弃菌丝体进行了各组分分析后,在单因素的基础上对提取工艺进行优化,得出了碱法提取壳聚糖的最佳优化条件：料液比为1∶30（g∶mL）,6% NaOH处理2 h,反应温度为95 ℃时,菌体蛋白去除率达到77.26%;碱（NaOH）浓度为30%,处理温度为120 ℃,脱蛋白处理后样品采用重复碱处理的方式脱乙酰,样品分两次重复用30% NaOH溶液在120 ℃下各处理1 h,得到壳聚糖的脱乙酰度为78.85%,壳聚糖得率为10.53%;后续用12%醋酸纯化处理,得到脱乙酰度为84.49%的壳聚糖,得率为9.56%。     

用高锰酸钾碱液疏松不锈钢丝氧化皮

不锈钢丝热处理后表面形成一层难以清除的氧化皮 ,4 80℃高温碱煮和 85℃高锰酸钾碱液的清洗对比试验和应用显示高锰酸钾碱洗工艺可行 ,但要求KMnO4 和NaOH浓度大于 80g L ,溶液温度高于 80℃ ,清洗时间5～ 10min ,比碱煮少 5min ;高锰酸钾碱液清洗效果好 ,不锈钢丝表面无黑色胶状物 ,而且不会产生过腐蚀 ,每吨不锈钢丝可节省电能 1875kW·h ,劳动环境也有很大改善     

乳酸钙部分替代食盐对建昌板鸭品质影响的研究

为了提高建昌板鸭品质降低食盐的使用量,选用乳酸钙部分替代传统的食盐,通过单因素试验观察不同替代比对建昌板鸭水分含量、含盐量、pH、酸价、亚硝酸盐和风味的影响。结果表明:建昌板鸭的pH先降低后稍微有所上升,而水分含量、含盐量、酸价和亚硝酸盐都呈现了逐渐降低趋势。综合考虑满足板鸭感官品质和卫生质量,确定适宜的乳酸钙替代比为25%~30%。