小径落叶松材制作空间网架杆件的选择与设计

通过对小径落叶松材的力学性能、与金属套筒连接性能及胶粘剂的选择试验,设计用小径落叶松材制作空间网架,扩大了小径材在建筑领域的使用范围。     

简约与纯静：小城生活的节奏——阳江市顺进小区方案立面设计构思

结合顺进小区项目的立面设计和建筑细部的处理，来力图在现代住宅小区中，探讨小城生活的的节奏，塑造一种简约与纯静的生活；本文以此为出发点，从立面的三个部分进行探讨。     

地洛水电站引水隧洞支护技术与施工

根据地洛水电站西溪河引水隧洞工程特点,从洞内支护、洞外边坡、砂浆锚杆施工、喷射混凝土施工、超前小导管及注浆、钢格栅与钢支撑安装等方面介绍了支护工程的施工,解决了施工中的安全、进度、质量和成本等问题,为类似工程提供了参考依据。     

玻璃纤维格栅在沥青混凝土面层中的应用

玻纤格栅应用于沥青混凝土面层中，可以减少各种裂缝和车辙的产生，延长面层的使用寿命，从准备工作、涂粘层油、摊铺搭接、张紧定位和锚固等方面对格栅的施工进行了阐述。     

Maillard反应生成烤鱼味香精的研究

研究以鱼废料通过酶解制得的低聚肽为主要原料,结合香菇精及其它前体物质通过Maillard反应制备烤鱼风味料。结果表明:在10 g低聚肽,1.5 g精氨酸,0.5 g维生素C,2.0 g木糖的100 mL反应液中,添加3.5 mL香菇精,在pH7.0,120℃,55 min的条件下可形成理想烤鱼味香精。     

钢格栅喷混凝土支护下的软岩控制效果分析

结合某地下工程施工软岩实际情况,为验证钢格栅喷混凝土初期支护设计强度的合理性,采用专业岩土分析软件FLAC-3D建立相应的数值模型,对支护设计参数的围岩控制效果进行了分析,并与现场实际观测效果进行了比较,证明了支护措施的科学有效性。     

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.     

Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell Grill

ABSTRACT: Repeatability of Warner-Bratzler shear (WBS) force in beef loin strip steaks was determined using a small kitchen clam-shell grill (GRILL), oven roasting (OVEN), or oven broiling (BROIL). Cooking time for the GRILL method (7.0 min) was shorter, and the OVEN method (22.8 min) was longer compared with the BROIL cooking method (17.5 min, P < 0.001). WBS values across all cooking methods ranged from 1.5 to 7.5 kg. Repeatability of WBS was relatively high for BROIL (r = 0.83), GRILL (r = 0.88), and OVEN (r = 0.88) cooking methods. Grilling beef loin steaks with an inexpensive clam-shell grill is an acceptable method for cooking steaks for research purposes.     

调味阿根廷滑柔鱼烤制休闲食品加工工艺优化

目的 优化调味阿根廷滑柔鱼烤制休闲食品加工工艺。方法 以感官评分、硬度、弹性、咀嚼性等为指标,通过单因素考察结合正交实验优化调味配方和烤制工艺,采用电子舌和电子鼻分别测试调味烤制产品的风味和滋味,并对产品的微生物限量进行测评。结果 最佳工艺参数为:食盐1.0%、白糖7%、烧烤料1.3%、生抽2%、老抽0.5%、料酒2%,烤制时间8 min、烤制温度180℃、鱿鱼圈厚度4 mm,产品质地富有弹性、色泽均匀、咀嚼性良好、腥味减少、香味和滋味增加。经真空包装、灭菌的产品符合GB 10136—2015《食品安全国家标准动物性水产制品》“微生物限量”要求。结论 最佳工艺下调味阿根廷滑柔鱼烤制休闲食品的感官品质良好、具有独特风味和滋味,安全卫生。本研究为阿根廷滑柔鱼预制食品的进一步开发提供了技术和理论支持。     

新型休闲猪肉脯加工技术

在传统加工工艺基础上进行了创新,通过烘干、炭烤、远红外烘烤三次分段烘烤技术,保证了产品风味和口感的稳定性,极大的改善了肉脯的组织柔软度,同时提高了原料肉的利用率,机械化操作成度高,可实现工业化规模生产。此外,通过远红外高温烤制及拉伸膜真空独立小包装的应用,能有效地抑制微生物的生长,保证了产品的保质期。