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41.
对某电厂已运行了27年的主蒸汽管道进行了剩余寿命的研究,一方面是进行金相组织和硬度的普查;另一方面是对该管道的第一只弯头进行取样试验。该管道的材料是X20CrMoV121(F12),通过应力分析、金相组织检查等方法对该管道的性能进行评估,提出了合理的运行安全性指导意见和剩余寿命估算值。 相似文献
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鲜花花馔的开发与运用 总被引:3,自引:0,他引:3
谈国兴 《扬州大学烹饪学报》2004,21(4):38-41
鲜花是植物的精英,在我国以花入馔有着悠久的历史,花馔不但能增添菜肴的色、香、味、型,同时对人体具有独特的营养、美容和食疗价值.可食用鲜花的选用,花馔的制作、开发和运用必将成为一种时尚的饮食新潮流. 相似文献
44.
苹果醋营养饮料的配方设计 总被引:5,自引:0,他引:5
苹果醋营养饮料是以苹果醋为原料,以蜂蜜、白砂糖为甜味剂,辅以天然苹果香精,用正交试验设计出的最佳饮料配方配制而成的。作者在本文中简单介绍了苹果醋的酿造方法,着重介绍了苹果醋营养饮料的配方设计,其最佳饮料配方为(以100mL饮料计);蜂蜜7g,蔗糖7g,苹果醋6mL,香精2mL。该饮料含有丰富的有机酸、氨基酸、维生素和矿物质,是一种集营养、保健于一体的时尚饮品。 相似文献
45.
我国苹果生产的国际地位与差距分析 总被引:1,自引:0,他引:1
近年来,我国苹果生产发展速度很快,对全球苹果供给贡献巨大,地位举足轻重。但同时在单产水平、栽培制度、机械化、标准化和品种砧木等方面与国际先进水平相比仍存在巨大差距。本文利用统计数据对我国苹果生产的国际地位和发展趋势进行了分析,并在国际比较的基础上提出了我国苹果生产存在的差距和问题。 相似文献
46.
Commiphora myrrha (Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh‐cut salad 下载免费PDF全文
Luisa Boffa Arianna Binello Valentina Boscaro Margherita Gallicchio Gabriella Amisano Stefania Fornasero Giancarlo Cravotto 《International Journal of Food Science & Technology》2016,51(3):625-632
With the aim to develop natural preservatives displaying also chemopreventive activity, different Commiphora myrrha (Nees) Engl. extracts were studied. Myrrh essential oils, obtained by steam distillation and microwave‐assisted hydrodistillation, and several other extracts, obtained by sequential procedures with petroleum ether (PE), ethanol, ethyl acetate and butanol, have been screened for their antioxidant (DPPH· scavenging assay) and antiproliferative activity (on both nontumour and colon cancer cell lines) without previous purification. Considering that the colon cancer cell lines were more sensitive to PE and ethanol extracts, the latter of which showed the highest antioxidant activity (EC50 = 0.160 ± 0.008 mg mL?1), both have been selected for further antibacterial/antifungal activity tests using an antimicrobial diffusion test and a growth inhibition test on salads. Results showed that the ethanol extract possessed the higher antibacterial and antifungal activity. Compared to untreated product, fresh‐cut salads treated with these two myrrh extracts displayed a significant lower bacterial growth. Although further investigation is required, these promising results offer hints as how to improve the shelf life of fresh‐cut salad. 相似文献
47.
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture
Two‐dimensional (vertical and horizontal) vibrations of a wedge‐type probe upon food rupture were evaluated separately using two accelerometers placed perpendicular to a guide rod of a swing‐arm device for texture evaluation of the flesh of three varieties of apples and three types of potato chips. Voltage signals from the accelerometers were filtered using a half‐octave band‐pass filter. The energy texture index (ETI), based on kinetic energy of the vertical or horizontal probe vibrations, was calculated over low to high frequency bands (no. 1–21). The spectra for the flesh of the three varieties of apples included two common peaks for vertical ETI at band no. 11 (1,120–1,600 Hz) and 19 (17,920–25,600 Hz) and horizontal ETI at band no. 1 (0–10 Hz) and 15 (4,480–6,400 Hz). The spectra for the three types of potato chips had a common ETI peak at band no. 11 (1,120–1,600 Hz) for horizontal ETI and at no. 15 (4,480–6,400 Hz) for vertical ETI. The three apple varieties gave rise to different intensities of vertical and horizontal ETIs while the two peaks were maintained. The thick potato chip type had higher vertical and horizontal ETIs than the thin and soft varieties in most bands; however, the thin type had the highest vertical ETIs only in lower bands (0–200 Hz). The soft type had the lowest vertical and horizontal ETI. The above results suggest that different food textures can be distinguished by two‐dimensional vibration analyses of probe insertion into a food sample based on frequency bands. 相似文献
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49.
Suriyan Supapvanich Rachaya Arkajak Ko Yalai 《International Journal of Food Science & Technology》2012,47(12):2662-2670
The effects of hot CaCl2 dips on postharvest quality and bioactive compounds of fresh‐cut sweet leaf bush were investigated. The vegetable was dipped in 0.5% or 1.0% (w/v) of CaCl2 solutions at 40 °C for 30 s and the control was the untreated sample. Hot CaCl2 dips significantly delayed the weight loss, maintained the overall quality and inhibited the wiltness (P < 0.05). Both hot CaCl2 dips had no effect on the changes in lightness (L*) and delayed the decrease in greenness (‐a*) and total chlorophyll content and the increase in both yellowness (b*) and carotenoid content. Hot CaCl2 dips enhanced total antioxidants, total phenolics content and both AsA‐POD and G‐POD activities from 38.6, 0.44, 15.2 and 22.4 at day 0 to 55.3, 0.55, 50.5 and 362.4 at day 8, respectively. Moreover, hot CaCl2 dips also delayed the loss of DPPH free radical scavenging activity, total flavonoid, ascorbic acid and CAT activity when compared to other treatments during storage. This study showed that hot CaCl2 dip maintains postharvest quality and enhanced bioactive compounds of fresh‐cut sweet leaf bush during storage. 相似文献
50.
《Journal of the Institute of Brewing》2017,123(2):268-276
An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus , consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non‐significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling 相似文献