Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.     

云母钛珠光颜料的形成机理研究

阐述了云母钛的形成机理，即云母依靠静电引力吸附[Ti(H2O)6]^4 形成双电层，双电层上的[Ti(H2O)6]^4 发生水解引起多核络合物生长为水合二氧化钛，水解的水合二氧化钛与云母产生异质颗粒间的互凝而形成云母钛。     

Phosphorus seed coating increases phosphorus uptake,early growth and yield of pearl millet (Pennisetum glaucum (L.) R. Br.) grown on an acid sandy soil in Niger,West Africa

In pot and field experiments conducted in 1990 and 1991 on an acid sandy, phosphorus (P) deficient soil in Niger, West Africa, the effect of seed coating on seedling emergence, early growth and grain yield of pearl millet (Pennisetum glaucum (L.) R. Br.) was studied. Seeds of pearl millet were coated with different rates (0; 0.5; 1.0; 2.0; 5.0; 10.0 mg P seed^–1) and types of P fertilizers (single superphosphate, ammonium dihydrogen phosphate; monocalcium phosphate, sodium dihydrogen phosphate and sodium triphosphate). Seedling emergence was generally reduced at coating rates higher than 0.5 mg P seed^–1 and prevented with single superphosphate and sodium triphosphate at rates higher than 5 mg P seed^–1. No correlation was found between the pH and osmomolity of the coatings and final emergence of millet seedlings. The most favourable effect on plant growth and P content was achieved with ammonium dihydrogen phosphate (AHP) as seed coating. This was attributed to the enhancement effect of ammonium on P uptake. Compared to the untreated control dry matter production at 20 days after planting (DAP) was increased by 280%, P content per plant by 330%, total biomass at maturity by 30% and grain yield by 45%. Although seed coating with AHP may be harmful to seedlings emergence, it represents a suitable method to enhance early growth and increase yield of pearl millet.     

管内置弹性珠换热管的换热及结垢性能研究

研究开发紧凑、长期高效运行且具有抗污垢能力的换热器一直是石化、发电等行业的重要课题。通过对国内外流化床在换热器除垢方面的研究,提出了将束缚珠子应用于换热管内,通过珠子的湍振运动不仅可以增加换热系数,而且可以延长高效运行时间,具有较强的抗污垢能力。     

珍珠粉、珍珠层粉、珍珠母粉的热重及热重动力学

采用热重及热重动力学方法 ,分别研究珍珠粉、珍珠层粉和珍珠母粉的热分解过程及其反应机理。结果表明 ,珍珠粉和珍珠层粉的热分解可分为二个阶段 :第一阶段为 2 50～ 370℃之间 ,失重率约 3% ,反应级数为 1 .6,活化能为 1 0 5～ 1 1 0 k J/ mol属于有机质的热分解 ;第二阶段为 60 0～ 770℃ ,失重率约为 40 % ,反应级数为 1 .3,活化能为 2 80～ 2 90 k J/ mol,属于碳酸钙的分解。珍珠母粉在 2 50～ 370℃之间不存在明显的失重。根据这一现象 ,可以通过热重分析来鉴别珍珠及其制品。     

玉米黄酒发酵条件的优化

以玉米碴为原料,分别选用UV－48黑曲霉和啤酒酵母为发酵菌种,通过对接种量、培养温度、pH值以及发酵周期的研究,确定以玉米为原料制作黄酒的最佳发酵条件为：最适接种量为糖化菌10％,酵母菌1％;最适发酵温度为15－18℃;最适pH值为4.5-5.5,最适发酵周期为16－19d。     

四种黑色珍珠特征对比

通过显微镜、紫外荧光、阴极发光特征的观察和拉曼光谱分析,对塔希提黑珍珠、γ射线辐照淡水养殖珍珠、不同工艺染色的淡水养殖黑珍珠和染色加辐照黑珍珠这4种黑色珍珠的特征进行了对比研究.结果表明:塔希提黑珍珠在长波紫外灯下可发暗红棕色荧光,短波紫外灯和阴极射线下不发光,拉曼光谱可见文石和有机卟啉峰;辐照处理淡水养殖珍珠和染色加辐照处理淡水养殖珍珠在长波紫外灯下和阴极射线下均发强绿色光,且能观察到不同程度的表面破损和内部龟裂纹,拉曼光谱只可见文石的谱峰;染色淡水养殖黑珍珠在紫外灯下荧光不强,在阴极射线下发黄绿色光,可见表面破损.     

Cereal‐based fermented foods in developing countries: ancient foods for modern research

Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches.