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吸附分离功能活性碳纤维以其独特的性能在吸附分离领域有着极其广泛的应用.综述了吸附分离功能活性碳纤维在各个方面的应用及研究进展,并介绍了纳米活性碳纤维的制备方法. 相似文献
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高中空生物质活性碳纤维制备及其对亚甲基蓝的吸附性能 总被引:1,自引:0,他引:1
为提高活性碳纤维对有色废水的吸附效率,以牛角瓜纤维为前驱体,采用磷酸活化、高温炭化工艺制备了具有高中空结构的活性碳纤维。采用扫描电镜/能谱仪、红外光谱仪等表征其微观形貌及化学结构,分析了所制备活性碳纤维对水溶液中亚甲基蓝的吸附性能与吸附机制。结果表明:牛角瓜活性碳纤维的平均中空度大于92%,具有粗糙表面和发达介孔结构,比表面积和平均孔径分别为1 244.812 m 2/g和3.744 nm;活性碳纤维表面富含O、P元素,构成了活性表面;亚甲基蓝溶液(100 mg/L)的饱和吸附量为198.840 mg/g,该吸附满足准二级动力学方程,同时符合Freundlich模型,以多层吸附为主。 相似文献
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4种马铃薯淀粉糊流变特性的研究 总被引:2,自引:0,他引:2
对4种不同加工方式获得的马铃薯淀粉糊流变特性进行了探讨。静态流变特性测定结果表明,4种淀粉糊的流变模型为幂率模型,均为假塑性流体,每种淀粉糊以相同方式流动需要施加的力不同。在相同流动方式下,淀粉4粘度最大,其次为淀粉2,淀粉1和淀粉3的粘度近似相同。动态流变特性测定结果表明:随着温度的增加,淀粉1、2、4的弹性模量、粘性模量刚开始基本不发生变化,到60℃后,两模量急剧增加到最大值,然后降低到某恒定值。淀粉3的两模量随温度升高逐渐增加到最大值,然后逐渐降低到某恒定值。粘性模量达到最大后,淀粉2的粘性模量最大,其次为淀粉4、淀粉1,淀粉3的最低。弹性模量达到最大后,淀粉4的弹性模量最大,其次为淀粉2、淀粉1,淀粉3最低。 相似文献
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In this work, the dynamics of electrochemical polymerization of pyrrole was assessed by measuring the system current and polymer yield under different cell dimensions and polymerization conditions. The effects of distance between electrodes on the yield and system current were described. Also, the effects of monomer concentration and electrode size on monomer-to-polymer conversion were critically analyzed with respect to the energy supplied to the system. The enthalpy of the process was also determined. It was observed that the yield was directly proportional to the product of system current and time when sufficient monomer and electrode space for deposition of polymer were available otherwise the electrical energy was transformed more into heat energy. Electrochemical polymerization of pyrrole was found to be an exothermic process, and the enthalpy of polymerization increased with an increase in polymerization temperature. 相似文献
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该研究以新鲜羊肚菌为加工原料,研究羊肚菌褐色酸奶的加工工艺。结果表明,利用保加利亚乳杆菌、嗜热链球菌为发酵剂,以感官评价、酸度值作为评价指标,在单因素试验的基础上采用正交试验方法确定发酵最佳工艺条件为羊肚菌汁添加量15%,发酵时间为6 h,发酵剂的添加量为6%。根据Box-Behnken中心组合试验原理,设计三因素三水平响应面试验优化羊肚菌褐色酸奶褐变工艺,优化后的结果为葡萄糖添加量为7%,控制褐变温度为95℃,褐变时间为120 min。在此最佳条件下,羊肚菌褐色酸奶颜色适中,焦糖风味明显,质地均匀,酸甜适宜,口感爽滑细腻。 相似文献
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目的建立适用于硬糖类产品中桉叶素的检测方法。方法采用气相色谱法测定硬糖中桉叶素的含量。采用Agilent HP-INNOWAX毛细管色谱柱(柱长为30 m,内径为0.32 mm,膜厚为0.25μm),采用顶空进样,进样量为5mL,炉温为85℃,平衡时间为30min,进样口温度为150℃,柱温为程序升温:初始温度70℃,以5℃/min的升温速率升温至125℃,保持2min,再以20℃/min的升温速率升温至200℃,保留5min;检测器温度为180℃,载气流速为1.0mL/min。结果桉叶素回归方程Y=8622.2X-32.028,相关系数r2为0.9998,线性范围为0.00284~0.56720mg/mL,加样回收率为104.31%。结论该法简便、准确、专属性强、重复性好,经方法学验证,本法可用于硬糖类产品中桉叶素的含量测定。 相似文献
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生姜、大枣、人参都具有较高的药用和营养价值,我们以黍米为主要原料,用经过糖化、发酵后的制得酒度较低的酒液与生姜、大枣、人参的制备液按9:1的比例混合,制得的发酵性保健饮料。该饮料呈红褐色,清澈透明,有明显的生姜和大枣气味,是适合在冬季饮用的含酒精性保健饮料。 相似文献
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ABSTRACT: The objective of this study was to develop a method to measure the oxidation–reduction (redox) potential of hard cheeses such as cheddar and to investigate the impact on this parameter of measurement temperature, and factors associated with electrochemical cell design such as distance between reference and working electrodes and depth into the cheese of the platinum electrodes. For this purpose, a novel, self-sealing, platinum working electrode was constructed which was thin and flexible enough to be inserted directly into the cheese sample. A calomel electrode was used as the reference electrode and the circuit was completed with a 3 M KCl salt bridge. The physical orientation of electrodes, such as distance between reference electrode and working electrode, had a substantial effect on equilibrium time for redox potential measurement. The time required for redox potential to reach equilibrium was 2 d in cheddar cheese and the optimum distance between the platinum and calomel electrodes was 2.5 cm. The fastest equilibration time was obtained when the working electrode was inserted 5 or 6 cm into the cheese. Temperature also had an important effect on redox potential. The shortest time to reach equilibrium of potential was at room temperature (20 °C), but it was not practical to keep cheese at this temperature for a period of 2 d. Therefore, redox measurement at 12 °C was recommended in spite of the longer equilibration time compared with room temperature. The results of this study suggest that the novel platinum working electrode allows reproducible measurement of the oxidation–reduction potential of cheddar cheese. 相似文献
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以三元杂交猪(杜洛克猪×长白猪×大白猪)背最长肌为研究对象,采用不同切割方式(垂直于肌纤维,平行于肌纤维,与肌纤维呈45°夹角)对猪肉进行切片处理,并将其浆制为免浆猪肉片,研究切割方式对免浆猪肉片滑油后烹饪失水率、色差、嫩度、质构特性、微观结构和感官品质的影响。结果表明,切割方式在烹饪失水率方面对免浆猪肉片有显著影响(p0.05)。垂直于肌纤维切割的免浆猪肉片经滑油后的烹饪失水率较小;嫩度、硬度和咀嚼性均达到最小值,分别为7.52 N、102.63 N、78.93 mJ。微观结构显示了垂直于肌纤维切割的免浆猪肉片肌束间隙最大,与嫩度和质构特性的结果相符。感官评价评分最佳的切割方式为垂直于肌纤维切割(79.6分)。综合指标,垂直于肌纤维切割是最适合于免浆猪肉片的切割方式。 相似文献
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双歧杆菌酸奶生产工艺的优化 总被引:6,自引:1,他引:5
通过研究婴儿双歧杆菌和长双歧杆菌在脱脂乳中的生长特性、影响其发酵的因素以及发酵方式 ,优化出双歧杆菌酸奶的最佳生产工艺。研究结果显示 ,选用长双歧杆菌制作酸奶时 ,在乳中添加 0 3 %酵母粉 ,低聚糖取代 10 %的蔗糖 ,接菌量为 10 % ;选用婴儿双歧杆菌制作酸奶时 ,在乳中添加 0 6%的酵母粉 ,以低聚糖取代 2 0 %的蔗糖 ,接菌量为 15 %。 3 9℃条件下发酵 ,然后再按 1∶1的比例与普通酸奶混合 ,所制得的酸奶在贮存期间 ,活菌数可达到10 8cfu/mL以上。 相似文献
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采用Plackett-Burman设计筛选了4-α-葡萄糖基转移酶作用高直链玉米淀粉制备大环糊精的条件,同时采用Box-Behnken设计进行了优化。结果表明:加酶量、温度及时间3个因素能够显著影响大环糊精的产率,t-检验结果显示,Box-Behnken设计预测模型显著(P≤0.05),失拟项不显著(P≥0.05)。预测模型的相关系数R2为0.940 4,表明模型回归良好。用该预测模型预测得到的大环糊精的产率为56.58%,预测得到的最佳实验条件为加酶量91.34 U/g、温度71.7°C、时间6.8h。在该实验条件下测定得到的大环糊精的产率为55%,比优化前提高了2.3倍。制备得到的大环糊精经鉴定,聚合度为20~40,环状比例为47%。 相似文献