Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g⁻¹, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g⁻¹. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing.     

Experimental investigation on diamond wire sawing of Si3N4 ceramics considering the evolution of wire cutting performance

When diamond wire saw is used in machining silicon nitride ceramics (Si₃N₄ ceramics), the ultra-hardness of Si₃N₄ causes the saw wire to wear out, which leads to the saw wire cutting performance constantly changing during its life cycle, and thus the machined quality of Si₃N₄ ceramics is affected. Surface roughness and topography are important indicators of the quality of the machined surface. In this paper, the diamond wire saw cutting experiment of Si₃N₄ ceramics was carried out, the effect of the evolution of saw wire cutting performance on the surface roughness and topography of Si₃N₄ ceramics as-sawn slices was investigated based on the analysis of the changes of saw wire wear topography, breaking force, bow angle and kerf loss during the sawing process. The results show that the surface roughness along the saw wire motion direction and the workpiece feed direction tends to decrease and then increase with the evolution of the cutting performance of the saw wire, which accords well with the trend of the as-sawn slices surface morphology. The results of the study can provide experimental reference for the development of high precision diamond wire saw cutting technology for Si₃N₄ ceramics.     

ATSP:时态网络可视化的自适应时间片划分方法

现有的时态网络可视化方法大多采用等量时间片来可视化网络的演变，不利于时态模式的快速挖掘和发现。为此，根据时态网络固有的特征提出自适应时间片划分方法（Adaptive Time Slice Partition method，ATSP）。在时态网络的两种表示方式（基于事件的表示方式和基于快照的表示方式）的基础上，构建了ATSP的基础模型，同时提出了一种改进模型用来描述事件间隔时间服从长尾分布的时态网络。为了实现时间片的不等量划分，针对探索任务的不同提出了基于时态模式的ATSP规则和基于中心节点的ATSP规则，并提出了实现算法--层次划分算法（Hierarchical Partition algorithm，HP）和增量划分算法（Incremental Partition algorithm，IP）。实验结果表明，ATSP方法比传统的时间片划分方法更能准确地表示网络的时态特征，且该方法应用于可视化时，能有效归纳并展示网络的特征，明显提高了视觉分析的效率。     

比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化

为开发鲈鱼调理食品,解决其贮藏时间短的问题,以本实验室开发的调理啤酒鲈鱼片为对象,通过普通包装(对照组)、真空包装和气调包装,测定其在4℃和-3℃条件下贮藏过程中的菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、p H值、电导率、汁液流失率,结合感官评价,探究不同包装方式的调理啤酒鲈鱼片在4℃和-3℃条件下的品质变化规律。结果表明:不同包装方式的调理啤酒鲈鱼片在4℃或-3℃贮藏过程的汁液流失率、TVB-N含量、TBA值、电导率和菌落总数均随贮藏时间的延长而呈增长趋势,-3℃贮藏过程增长较缓慢;p H值在贮藏初期降低而贮藏后期增高;感官评分呈降低趋势。综合各项指标变化规律,调理啤酒鲈鱼片采用气调和真空包装的货架期优于普通包装,采用气调包装优于真空包装,其货架期在4℃下可达12 d,比普通包装和真空包装分别延长8 d和4 d;货架期在-3℃下可达50 d,较普通包装和真空包装分别延长35、15 d。与4℃贮藏相比,气调包装调理啤酒鲈鱼片在-3℃条件下能明显保持产品的品质并延长货架期,可满足当前冰鲜流通和消费的需求,为调理啤酒鲈鱼片的开发提供技术依据。     

石榴-胡萝卜复合饮料理化性质、抗氧化活性及其货架期的研究

以石榴、胡萝卜为原料,按质量比1∶3、1∶1、3∶1混合配制石榴-胡萝卜汁复合饮料,研究常温(25±1)℃下60 d的储存期内其物理化学性质(pH值、可溶性固形物、总酸度)、抗坏血酸、总酚以及抗氧化活性的变化,并对复合汁进行感官评价。结果表明,3个样品的pH值分别为4.04、3.92和3.38,可溶性固形物分别为5.02%、6.14%和8.13%,总酸度分别为0.74、0.74 g/100 mL和0.77 g/100 mL,在60 d的货架期pH值有所降低,可溶固形物含量没有明显的变化,而总酸度有所增加。抗坏血酸含量以质量比为1∶3的混合汁占优,总酚含量、DPPH自由基清除率以质量比为3∶1的混合汁占优,3项指标在货架周期内呈总体下降趋势。质量比为1∶1的石榴-胡萝卜复合汁感官评价得分最高。     

胡萝卜渣微粉咀嚼片的研制

目的 利用胡萝卜渣制备咀嚼片,变废为宝。方法 以榨汁后的胡萝卜渣为原料,经过真空冷冻干燥、粉碎、造粒、压片成型等一系列工艺制成微粉咀嚼片。通过L_9(3~3)正交试验结合感官和技术指标评分对胡萝卜渣微粉咀嚼片配方迚行优化。结果 最佳配方为胡萝卜渣微粉用量64.5%、25%淀粉糊用量21%、α-环糊精用量9%、D-甘露糖醇用量2.5%、D-山梨醇用量2.5%、硬脂酸镁用量0.5%,幵以0.1%拧檬酸作榨汁前护色预处理。结论 制得的胡萝卜渣微粉咀嚼片颜色鲜亮,表面光滑完整,入口感细腻,甜度适中,咀嚼性良好。     

胡萝卜浓缩汁中耐热菌的分离及特性研究

对胀袋胡萝卜浓缩汁中的耐热菌进行了分离,通过形态观察和ITS rDNA基因序列分析方法鉴定耐热菌,通过碳源利用试验考查菌株的部分生理生化特性,通过热和酸碱处理考察菌株的热稳定性和酸碱稳定性,利用超声波破壁技术考察细胞中多糖、还原糖和色素情况。结果表明:胀袋胡萝卜浓缩汁中分离得到一株耐热菌SR-1,经形态学和分子生物学技术鉴定为肉色掷孢酵母,该菌经80℃热处理5~30min,生长良好;经90℃热处理15 min仍能生长,处理20 min后不能生长;在pH 6.0~8.0环境中生长良好,pH 3.0以下不能生长。超声波破壁后上清液还原糖含量为6.02~7.86mg/mL,多糖含量为32.93~41.78 mg/mL,菌体色素在414,539,634nm处有吸收峰。     

复配粗提物对氧化应激型视力损伤的保护

目的探讨4种复配粗提物对眼睛的保护作用。方法对小鼠连续干预8周后强光造模,进行小鼠视网膜电图(electroretinogram,ERG)和视网膜光学相干断层扫描(optical coherence tomography,OCT)检测,并采集视网膜进行基因表达测定。结果 ERG结果显示,与模型组比较,粗提物干预组a波振幅和明场b波振幅均升高(P0.05)。OCT结果显示,与模型组比较,小鼠视网膜外核层(outer nuclear layer, ONL)萎缩现象均得到了不同程度的改善。肿瘤坏死因子(tumor necrosis factor-α, TNF-α)和白介素-1β(interleukin-1β, IL-1β)基因的表达结果显示,复配粗提物均可抑制视网膜TNF-α和IL-1β基因的表达。结论复配粗提物可能对炎症相关的视疲劳具有缓解作用。