Puffing of Okara/Rice Blends Using a Rice Cake Machine

ABSTRACT: Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin‐screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 °C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.     

磨矿介质对钼精矿碳含量影响研究

分析研究了低铬合金铸球和复相球墨铸球中碳的赋存状态及其对普通钼精矿、57钼精矿和二硫化钼粉碳含量的影响,指出用浮选法生产低碳57钼精矿,一段磨矿介质不宜使用复相球墨铸球.     

高压吹风技术对螺旋卸料离心机脱水效果的影响

分析了螺旋卸料离心机滤饼水分高的原因,探讨了引入高压吹风系统对离心机脱水效果的影响。     

年糕杀菌工艺及其对年糕中微生物影响的研究

为防止年糕发霉变质同时最大限度保留年糕的风味和品质,研究了酸洗结合水浴处理杀菌工艺的杀菌效果。选取酸洗液体积分数、酸洗时间、水浴温度、水浴时间为考察因素,以年糕初始菌落总数和感官评分为评价指标,设计正交试验对年糕杀菌工艺进行优化,通过传统分离鉴定方法对年糕微生物菌群进行分析。结果表明:各因素对初始菌落总数的影响由大到小依次为水浴时间、水浴温度、酸洗时间和酸洗液体积分数;各因素对年糕感官评分的影响由大到小依次为酸洗液体积分数、水浴温度、酸洗时间和水浴时间;由方差分析可知,只有酸洗液体积分数对感官评分有极显著影响。综合各因素对初始菌落总数的影响,得出最优杀菌工艺为酸洗液体积分数2%、酸洗时间15 min、水浴温度95℃、水浴时间40 min。对年糕中微生物菌群分离鉴定可知,鲜样期年糕中细菌以芽孢杆菌属(Bacillus)、微球菌属(Micrococcus)、产酸克雷伯杆菌属(Klebsiella oxytoca)为主,杀菌后年糕中细菌以芽孢杆菌属为主,其他菌种已被杀死或浓度低于检出限,未被检测到;鲜样期年糕中真菌以青霉属(Penicillium)、曲霉属(Aspergillus)、篮状菌属(Talaromyces)为主,杀菌后年糕中真菌主要为青霉属及少量的篮状菌属。结果表明:酸洗结合水浴杀菌工艺可有效抑制年糕中微生物的生长繁殖,具有较好的抑菌杀菌效果,在常温下年糕货架期可以达到6个月且品质较好。     

水包油乳液型复合泥饼清除剂的室内研究

针对裂缝性致密砂岩储层存在的高密度油基钻井液固相颗粒侵入以及泥饼难以清除等问题,开发出一种高效率、抗高温、低成本的水包油型复合泥饼清除剂。复合泥饼清除剂由混合酸、抗高温渗透剂、清洗剂、乳化剂等组成。通过对复合泥饼清除剂——水包油型乳液体系以及新型泥饼清除剂——纳米乳液体系的对比研究分析表明,在洗油方面以及溶蚀泥饼结构方面,复合泥饼清除剂效果优于纳米乳液。该复合泥饼清除剂的稳定性能强,抗温可达120℃;在静态条件下泥饼清除率可以达到90%以上,在动态条件下清除后岩心渗透率恢复值可以达到89%,最佳作业时间为8 h。在目前求降本增效的形势下,该复合泥饼清除剂剂配方简单,性能优良,解堵时间较短,能够有效改善和提高岩心渗透率恢复值。      

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.     

含纤维素类生物质的生物制氢

首次报道了以消化污泥为天然产氢菌源,以含纤维素类生物质(脱油花生饼和棉籽饼)为底物,通过批式试验实现生物制氢的研究结果。系统考察了菌种来源、底物预处理、培养时间、发酵反应温度等因素对含纤维素类生物质(脱油棉籽饼和花生饼)产氢能力的影响,考察了液相发酵末端产物组成随培养时间的变化规律。实验结果表明,在脱油花生饼和棉籽饼初始浓度分别为80g/L和100g/L的条件下,经稀盐酸预处理后二者的产氢能力分别从27.37mL/g和9.24mL/g增加至42.4mL/g和15.4mL/g,与未经预处理的脱油花生饼和棉籽饼相比,二者的产氢能力分别提高了54.9%和66.7%。生物气的主要组成为氢气和二氧化碳,发酵液的主要组成为乙醇、乙酸和丁酸,整个发酵产氢过程没有检测到有意义的甲烷气体存在。     

复合缓释型钻井液滤饼清除剂的研究与应用

复合缓释型钻井液滤饼清除剂是由一系列可以产生羟基自由基的不同链长的烷基和芳香基的合成有机物与无机物、助剂复配而成的。该钻井液滤饼清除剂在温度30～180℃范围内钻井液滤饼清除率达到90.38%～100%;50℃时对高黏度聚合物降解率达到97.30%以上;对抑制性型、硅基型、复合金属离子型、环境无害化等类型钻井液滤饼清除率达到95.79%以上,岩心渗透率恢复值达到了94.3%,在油水井解堵改造应用中,增产增注效果显著。     

Spatial distribution of biomass consumption as energy in rural areas of the Indo-Gangetic plain

Biomass is widely used as energy source in rural households in India. Biomass samples and socio-economic data have been collected at district level in the rural areas of Indo-Gangetic plain (IGP), India to determine the emissions of trace gases and aerosols from domestic fuels. Dung cake, fuelwood and crop residue are main sources of energy in rural areas of the IGP. Dung cake is the major domestic fuel (80-90%) in the rural areas of Delhi, Punjab, Haryana, Uttar Pradesh, Bihar and West Bengal, whereas, 99% of rural households in Uttarakhand use wood as the main energy source. Using crop production data and usage of crop residues as energy, new consumption values have been estimated (21.13 Mt). Present information on the domestic fuel usage would be helpful in determining budgets estimates of trace gases and aerosols for India.     

月饼配料等对月饼质地的影响

文章对碱水、防腐剂、乳化剂以及糖浆等困素对月饼质地的影响作了研究,质地的测量采用了TA-XT2i物性测定仪。结果表明适当提高饼皮中糖浆与碱水的添加量,降低饼皮的厚度,可以降低月饼的硬度,改善口感。