新型硅蜡乳液的制备

将蜂蜡用复合乳化剂乳化时加入自制的乳化助剂，制得稳定的蜡乳液，将该乳液与羟基蛙油乳液复配，制得乳白色略带蓝光硅蜡乳液，该硅蜡乳液用于绵羊服装革作顶层手感改善剂，除了获得油润的蜡感和滑爽感之外，还使成革具有抗菌和抗静电作用。     

重油纳米化助燃效果研究与表征

将复配的分散剂加入重油中制备得到重油纳米颗粒，采用氧弹热值对比法对所研制的纳米化重油进行实验室评价。研究结果表明，纳米化后的重油燃烧性能得到了改善，在掺水量为3％～12％时，重油的燃烧效率提高了2．5％～6．1％。通过TEM观察，纳米化后的重油呈水包油（O／W）型乳液结构，油水界面清晰，界面膜较厚，乳化油粒径约为20～50nm，油水分散均匀，并且分散后的重油粘度增幅小，掺水量在15％以内，粘度增幅不超过20％，并且随着掺水量的增加，乳化重油的粘度逐渐减少。另外，乳化重油稳定性好，室温下至少可保存6个月，在80℃下存放3天未发生破乳现象。     

Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese

ABSTRACT: Degrees of hydrolysis and emulsifying activity of casein hydrolysates were the highest at 4 h hydrolysis. The oil-off values of the mixture of hydrolysate (H) or supernatant (S) and traditional emulsifier (T) were not significantly different from the control made with traditional emulsifier, except for S + T = 3:1. Two other samples made with hydrolysate or supernatant only (H or S) showed higher oil-off value than the others (p < 0.05). In flavor property, no difference was found between samples made with traditional emulsifier and those made with the mixture of hydrolysate or supernatant at the ratio of 3 to 1. Therefore, these results indicated that a mixture of the hydrolysate or supernatant and traditional emulsifier might replace a traditional emulsifier in process cheese manufacturing.     

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan

Samples of chicken meat from spent laying hens were obtained by four different methods: (1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at ?18 °C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water‐holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine‐point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically‐deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described.     

OPS和OPC系列稠油乳化降黏剂的研制

以工业品烷基酚聚氧乙烯醚OP-n（n=4,6,8,10,15）为起始原料,合成了烷基酚聚氧乙烯醚乙酸盐OPC-n和磺酸盐OPS-n两个系列的阴-非离子表面活性剂。以酸值和黏度不同的胜利单家寺和陈庄稠油为实验油样。将OPC-n和OPS-n溶于矿化度5811 mg/kg的胜利标准盐水和NaCl、CaCl2盐水中作为水相,按油、水质量比7∶3在50℃用玻棒搅拌混合,观察是否形成水包油乳状液并测黏度进行确认。在胜利标准盐水溶液中,OPC-n和OPS-n乳化稠油所需的最低质量分数,随稠油、表面活性剂类型及氧乙烯链节数n而变,一般而言,OPC-n系列中的OPC-8和OPS-n系列中的OPS-4乳化稠油的性能最好,该最低质量分数值分别为0.05%或0.025%和0.025%。在NaCl盐水溶液中,OPC-n的该最低质量分数值与稠油和n有关,均随盐含量增加而增大,在盐含量≤15%时,抗盐性最好的OPC-8和OPC-10的该值≤0.05%;OPS-n的抗盐性好于OPC-n。OPC-n的抗钙性良好,钙盐含量为2%时该最低质量分数≤0.1%;OPS-n的抗钙性更好,钙盐含量为2%和3%时该最低质量分数仅为0.025%或0.05%。表6参5。     

Emulsifying Properties of the Total Fraction and the Hydrophobic Fraction of Bovine Milk Proteose-peptones

Since proteose-peptone is a mixture of heterogeneous proteins and peptides, its functional properties have not yet been fully understood. The present study was undertaken to elucidate the emulsifying properties of proteose-peptones and a parallel evaluation was performed of the emulsifying activity of the total fraction prepared from bulk skimmed milk by precipitation with ammonium sulphate and of the most hydrophobic fraction purified by hydrophobic interaction fast protein liquid chromatography. A turbidimetric technique was used and the absorbance value at 500 nm was then directly used as the emulsifying activity index. The results obtained confirmed the good emulsifying activity of this protein fraction of the whey and demonstrated the considerable influence of the concentration on the capacity of the proteose-peptones to stabilize a model oil-in-water emulsion. Moreover, at all the concentrations examined, the purified component 3 showed a higher emulsifying activity than the total unpurified fraction.     

黑液中的多糖对合成本素胺乳化剂的影响

直接以浓缩黑液为原料，通过环氧氯丙烷引入季铵基团制取阳离子型木素胺乳化剂。对产品和原料黑液做了剖析，证明黑液中的非本素有机物发生了胺化反应．应用试验证明这部分胺化产物具有助乳化和稳定乳液的作用。     

可聚合聚氨酯型表面活性剂的制备及其性能

以甲苯二异氰酸酯(TD I)、马来酸酐(MA)、聚乙二醇(PEG400和PEG1000)和三乙胺为主要原料,合成了两种兼有非离子和阴离子性能的可聚合聚氨酯型表面活性剂Ⅰ和Ⅱ,用FT-IR以及1HNMR对产物的分子结构进行了表征,同时对其CMC值、流变特征、浊点和乳化能力等性能进行了测定。结果表明,I的临界胶束浓度为8.3×10-3mol/L,此时的表面张力为38.67 mN/m,Ⅱ的临界胶束浓度为2.11×10-2mol/L,此时的表面张力为31.29 mN/m,溶液表现为牛顿型流体,其乳化能力明显优于常用乳化剂OP-10。     

自乳化环氧树脂乳液

介绍了环氧乳液的发展历史及乳化技术,着重介绍了自乳化环氧树脂乳液的特点及制备方法。     

破乳+Fenton试剂法处理高浓度废乳化液的研究

采用破乳-Fenton试剂法对机械厂磨床车间废乳化液进行处理(原水CODcr=290000mg／L，BOD5=28000mg／L)。结果表明：使用合适的破乳药剂，破乳后废水的CODcr去除率达到97．8％；之后投加适量的Fenton试剂进行氧化处理，最终出水CODcr为684mg／L；BOD5／COD由0．094增至0．47，可生化性大大提高。