乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响

比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。     

以樟树籽仁油、油茶籽油、全氢化棕榈油 为原料的起酥油基料油的表征

采用专一性脂肪酶Lipozyme TL IM,将樟树籽仁油、油茶籽油和全氢化棕榈油按4个质量比(2∶2∶4, 2∶2∶5, 2∶2∶6, 2∶2∶7)进行sn-1,3位随机酯交换制备起酥油基料油,以物理混合物(PB)为对照对酯交换反应后产品(IP)的脂肪酸组成及熔点、多晶形式、微观结构、甘油三酯(TAG)的组成进行测定。结果表明:酯交换反应后仍有12.21%～16.91%的中链脂肪酸(MCFA)被保留;从DSC熔融曲线发现,相较于PB, IP只产生了一个响应值较弱的峰形,SFC曲线则表现一直陡峭下降的趋势,具有狭窄的塑性范围,是理想的高稳定起酥油基料油;微观结构上表现为更小(约20μm)球状晶体;IP中生成了新型的TAG种类(CPO, LaOP, LaPP, COS, CPS等)。总体而言,合成的起酥油基料油在能保证正常膳食长链脂肪酸(LCFA)摄入的同时,还能提供一定量MCFA的摄入,被人体快速吸收,具有一定的营养功能。     

Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale

Fat blends, formulated by mixing refined, bleached and deodorised (RBD) palm oil (PO) or RBD palm stearin (PS) with RBD rice bran oil (RBO) in various ratios were subjected to chemical interesterification (CIE) at pilot scale using sodium methoxide (NaOMe) as catalyst. The resultant interesterified fat was processed through a margarine crystalliser under optimised conditions. The blends before and after CIE were investigated for triacylglycerol (TAG) composition, solid fat content (SFC) and melting characteristics, polymorphic form, fatty acid composition (FAC), bioactive (tocols, sterols, oryzanol) constituents and trans fatty acids (TFA). CIE was found to be very effective in terms of rearrangement of fatty acids (FAs) among TAGs and consequent changes in the physical characteristics. The SFC of the interesterified PS/RBO blends decreased significantly ( P  ≤ 0.05) when compared with those of PO/RBO blends. The interesterified binary blends with 50–60% PS and 40–50% RBO, and 70–80% PO and 20–30% RBO had SFC curves in the range of all-purpose type shortenings. CIE facilitated the formation of β' polymorphic forms. FAC of shortenings prepared using the optimised blends contained 15–20% C_18:2 polyunsaturated fatty acid (PUFA) and no TFA. Total tocol, sterol and oryzanol content of zero trans shortenings were 650–1145, 408–17 583 and 1309–14 430 ppm. CIE using NaOMe did not affect the bioactive constituents significantly ( P  ≤ 0.05).     

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

The retention and distribution of phytosterols in fried oils and French-fries during eight successive pan- and deep-frying sessions of pre-fried potatoes in sunflower oil, palm oil, cottonseed oil, virgin olive oil and a vegetable shortening were evaluated. Phytosterols (β-sitosterol, campesterol, stigmasterol, Δ⁵-avenasterol) were determined in the unsaponifiable fraction of frying oils and lipids extracted from French-fries by GC/FID after derivatization to trimethylsilyl ethers. French-fries were enriched with phytosterols due to the absorption of frying oil, with β-sitosterol predominating in both fried oils and potatoes. The amount of phytosterols decreased during frying, their overall retentions reaching 9.5–22.8% and 29.4–51.2% after eight successive pan- and deep-frying sessions, respectively, while their deterioration was found to be affected by frying time, frying technique, being more prolonged during pan-frying, and by the oils’ unsaturation, being more extended in polyunsaturated oils. Phytosterols were more or less uniformly distributed between the fried oil and the fried potatoes. The phytosterols dietary intake by consuming potatoes fried in the oils tested is discussed.     

Post‐buckling analysis of imperfect laminates using finite strips based on a higher‐order plate theory

A finite strip procedure has been developed for the post‐buckling analysis of composite laminates when subjected to progressive end shortening. The finite strips are developed based on a higher‐order shear deformation plate theory and there are nine variables at each nodal line. Initial imperfection expressed in the form of suitable trigonometric function is allowed. Examples including isotropic plates and laminates with arbitrary lay‐up arrangement are presented. Numerical results for laminates with and without initial imperfection are used to illustrate the effect of imperfection. Copyright © 2003 John Wiley & Sons, Ltd.     

Physical and textural characteristics of hydrogenated low-erucic acid rapeseed oil and low-erucic acid rapeseed oil blends

Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.     

基于空间自适应收缩策略的混合遗传算法及其应用

将简单遗传算法与单纯形法相杂合,设计了一种实数编码的混合遗传算法(HGA),用于求解无约束优化问题。算法采用了最优保留策略,同时在变异操作中采用了搜索空间的自适应收缩策略,以提高全局和局部搜索能力,加快收敛速度,避免退化。在求解约束优化问题时,利用罚函数处理约束条件,由HGA对增广目标函数寻优。HGA的有效性通过3个典型测试函数得到验证,并应用于拍合式继电器电磁系统的体积优化。     

光波导功分器的短缩优化设计方法研究

提出并验证了一种针对光波导功分器短缩化的新的设计方法。在BPM软件仿真运行的基础上,归纳了单位圆心角弯曲损耗与曲率半径之间关系的仿真实验公式,建立了光波导功分器各级Y分支之间的单调弧形连接模型,确定了光波导分路器的长度、总的弯曲损耗、单口弯曲损耗以及均匀性的计算公式。综合考虑光波导功分器各参数间关系,采用了遗传算法全局优化技术,设计了合理可行的评价函数。通过对1×8石英光波导功分器的验证表明,与现行同类产品相比,插入损耗和均匀性指标持平,有效长度缩短了3.5mm以上。     

高层钢-混凝土混合结构住宅的研究和设计

结合建设部2004年科技示范工程南宁湖滨大厦的设计,介绍钢-混凝土混合结构技术在高层住宅中的应用。讨论了高层住宅钢-混凝土混合结构体系的受力特点和弹塑性性能分析、基本构件和节点的计算与设计、矩形钢管混凝土柱的耐火设计,并对减少该体系钢柱与混凝土墙体这两类竖向构件差异提出相应措施。