对流换热对覆冰导线高频融冰温度分布的影响

根据流体力学的基本原理,应用有限元分析软件ANSYS建立覆冰导线高频融冰时的外流场模型,得到覆冰导线高频融冰时的周围空气流场、压力场分布规律及覆冰导线表面对流换热差异性。分析了高频融冰过程中的热量损失和对流换热的影响因素,通过电磁与热分析,揭示了高频激励融冰过程呈不均匀非对称融冰规律,覆冰导线迎风侧压力大、温度低,背风侧压力小、温度高,表明不均匀对流换热使覆冰导线背风侧先融化,迎风侧后融化。在环境温度和覆冰厚度一定的条件下,覆冰导线外表面温度随对流换热系数的增大而降低。     

Yellow pigment from gardenia fruit: structural identification and evaluation of cytotoxic activity in HepG2 cells by induction of apoptosis

Food Science and Biotechnology - The preparation process of yellow pigment (YP) from gardenia (Gardenia jasminoides) fruit was investigated, and the main components of YP were characterized by...     

不同芥菜品种对发酵泡菜品质的影响规律

为探究不同品种芥菜发酵后品质和挥发性物质的差异,该研究通过分析不同品种新鲜芥菜的总糖含量选取12个芥菜品种进行发酵,对发酵后的芥菜进行感官分析、微生物、pH值、总酸、有机酸、亚硝酸盐、抗氧化能力、生物胺和挥发性风味物质的分析。结果表明,发酵竹冲芥菜各项理化指标均优于其它发酵芥菜,其中,感官评价为87.0分,菌落总数和乳酸菌数分别为1.18×107 CFU/g和1.01×107 CFU/g,pH值4.80,总酸1.73 g/kg,亚硝酸盐含量11.82 mg/kg,DPPH自由基清除率84.60%,有机酸含量1543.69 mg/100 g,生物胺含量30.03 mg/kg,其各项理化指标均位于试验品种前列。此外,发酵竹冲芥菜中共检出40类挥发性化合物,总含量达21.0 μg/g,优于平均水平。该研究为芥菜发酵品种的选择提供理论基础。     

Surface pasteurization of fresh pomelo juice vesicles by gaseous chlorine dioxide

This study developed an in-package pasteurization method that released gaseous chlorine dioxide (ClO₂) triggered when moisture vapor from the fresh produce interacted with a ClO₂ precursor. The samples were placed in sealed containers (750 ml) containing mixtures (0.1–1.0 g) of sodium chlorite and citric acid powders (1:1) and treated for up to 15 min at 25°C. Our results showed that, production of gaseous ClO₂ was linearly correlated with the reaction time (R²>0.95) with mean concentrations in the range of 1.70 – 8.66 mg/L. The gaseous ClO₂ treatments for 15 min significantly reduced Escherichia coli and fungi populations on pomelo juice vesicles with reductions of 6 and 2 log CFU/g, respectively. Perchlorate and chlorite in samples were not detected, and chlorate was only detected when the mean ClO₂ concentration was over 4.09 mg/L. The treatments did not significantly affect total soluble solids, total acids, pectin and malondialdehyde contents, and color of pomelo juice vesicles. The contents of ascorbic acid, naringin, and limonin, and bitterness score decreased with the increase of mean ClO₂ concentrations. Overall, our results demonstrate an effective nonthermal approach for microbial inactivation while maintaining the quality of fresh pomelo juice vesicles.     

pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响

研究pH值碱性偏移（pH 11）结合热处理（50、60 ℃）对米糠蛋白结构和功能性质的影响。结果表明,pH值碱性偏移促使米糠蛋白二级结构由有序向无序转化,pH值碱性偏移结合热处理使得米糠蛋白二级结构呈现折叠-去折叠-复折叠的复杂变化,并伴随巯基氧化。pH值碱性偏移促使米糠蛋白展开,随着处理时间的延长,米糠蛋白重新聚集,热处理会加剧聚集程度。pH值碱性偏移使得米糠蛋白持水性、起泡性、泡沫稳定性、乳化性和乳化稳定性显著下降,仅持油性显著改善;随着处理时间的延长,米糠蛋白持水性、起泡性、乳化性和乳化稳定性逐渐上升,其中乳化性上升幅度最大。pH值碱性偏移结合热处理可显著改善米糠蛋白的持水性、起泡性、泡沫稳定性和乳化稳定性,同时也会降低米糠蛋白的持油性和乳化性。     

马蹄糕杀菌条件优化及贮存期的品质变化

马蹄糕是一种老少皆宜的食物,入口甘甜而不腻,但因马蹄糕自身营养物质丰富,导致其成品马蹄糕极易因微生物的生长而出现腐败变质。该研究以现有马蹄糕制备工艺为基础,通过单因素和正交实验,研究不同杀菌温度、时间、防腐剂种类和防腐剂添加量对于马蹄糕抑菌效果及储存品质的影响。杀菌温度110 ℃,杀菌时间30 min,杀菌效果较好;通过几种防腐剂的筛选,选择脱氢乙酸钠作为马蹄糕的防腐剂;添加0.32 g/kg的脱氢乙酸钠,15 d菌落总数为6363 cfu/g,表明15 d可作为马蹄糕有效贮藏期;进一步对其贮藏过程中品质变化进行探究,在贮藏10 d后ΔE*值明显提升（p<0.05）,而15 d后ΔE*值大于2,表明其已出现视觉上的颜色差异;马蹄糕弹性、黏性、内聚性咀嚼性在0~5 d内无显著（p>0.05）变化,而15 d时候质构数据均出现显著性差异（p<0.05）;结合微生物生长情况、色泽与质构数据变化,认为现有杀菌条件下马蹄糕的贮藏期为15 d,而0~5 d则为马蹄糕的最佳食用期。该研究可为工业生产马蹄糕产品提供理论和技术支持。     

Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice

The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium, which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus (Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 °C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented‐pasteurized citrus juice were higher than the unfermented‐pasteurized citrus juice. Compared with unfermented‐pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change (P > 0.05) in the L*, a*, b*, total soluble phenolics and ascorbic acid (Vc) content in the fermented‐pasteurized citrus juice was observed as compared with unfermented‐pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality.     

低速电动车用锂离子电池热失控风险监测研究

针对低速电动车用锂离子电池存在热失控风险的问题,采用正交试验,对不同温度、充电电流、放电电流、电池荷电状态等易引发电池热失控的几个因素进行研究,得出充放电过程中引发电池热失控的主次因素,为锂离子低速电动车用户和电池生产企业降低电池热失控风险提出合理化建议和技术支撑.     

A／D直流偏移对双基地雷达检测的影响

从理论上分析了Ａ／Ｄ直流偏移电平对双基地雷达检测的影响，并利用实际采集的双基地雷达数据验证理论分析的结果，给出了消除直流偏移后的检测结果。文末提出了一种改进双基地雷达接收系统的方案。