Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

涂胶设备背面冲洗功能的开发与研制

本文根据涂胶设备在加工制品过程中所遇到的制品背面沾污问题，提出改进措施，并根据设备的具体情况，增加了涂胶设备的背面冲洗功能。使制品在涂胶过程中，及时地对制品背面进行冲洗，从而保证了制品背面的洁净度，对提高产品质量和提高产品的成品率有非常重要的意义，同时对开发一些技术要求较高的新品也有深远的影响。     

基于马尔可夫逻辑网的联合推理开放信息抽取

在自然语言处理的几个子任务上,传统的方法都是分而治之,例如分词、句法分析、命名实体识别、实体关系识别等。但是,孤立地分析和处理这些子任务会丢失一些彼此之间的内在联系,而这些子任务之间的内在联系往往会对每个子任务有很大帮助。所以,有人提出用联合集成式的模型,从整体上解决这些问题。但是,这些模型都只针对特定领域内的数据进行处理,还未能对开放式的信息进行处理。因此,提出了基于马尔可夫逻辑网的联合推理模型来处理开放式信息抽取(Open IE)。经过大量的实验证明,该模型的执行效率明显高于传统的模型。同时,该模型的适应性更好。     

基于STEP7的推焦机自动对位控制系统

在介绍推焦机工艺原理的基础上，分析了推焦机自动对位控制系统的硬件结构，阐述了粗对位和精对位的工作原理，并对实现自动对位功能的速度控制和炉号识别算法进行深入研究，实践表明，该系统能快速、精确地实现推焦机对位，确保误差在±5mm以内。     

Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

A new method was developed to assess the texture of crispy-crusted foods with a soft, high-moisture core. This method, applied to commercial pre-cooked chicken nuggets, combines characteristics derived from the force/displacement curves of the whole sample with characteristics of the simultaneously emitted sound. The use of a not-sharp blade probe to perform the test proved to be an effective technique for characterizing the texture of chicken nuggets after different final cooking processes. The force curves of the samples differed with the cooking process. Deep-fried samples and those cooked in a conventional oven presented jagged force curves and acoustic signals with many peaks, both characteristics of crispy products. The curve profiles of microwaved samples were drastically different and typical of tough, gummy products. The use of a susceptor package in microwave heating improved the crispness of the samples. The number of sound peaks was the acoustic parameter that best discriminated between the samples. It was found that although the moisture and fat contents of the core and crust are closely related to the texture characteristics, samples with similar water contents can have very dissimilar crispness characteristics. The fat content of the core did not change significantly with the final cooking process in any of the samples.     

三片罐焊缝电烘炉的改进设计

分析了原进口焊缝烘炉的基本结构和失效原因，介绍了新的焊缝烘炉的设计方案和结构特点。     

钢管光亮退火炉炉温-燃烧控制系统的改进

介绍宝钢钢管分公司精整1号光亮退火炉控制系统的改造，采用双交叉比例限幅燃烧控制来进行六段炉温控制，替代空气先行的炉温-燃烧控制系统。     

Water content determination in green coffee – Method comparison to study specificity and accuracy

Green coffee behaves very differently at high and low water content with a number of unwanted consequences like microbial growth, mycotoxin formation, altered sensorial quality of end product, instable production conditions and unclear trade issues. Generally, a water content ranging between 8.0% and 12.5% is considered to be adequate to avoid the mentioned issues. ISO has therefore issued a number of standards for reference, routine and rapid methods. Nevertheless, on-going discussions on how effective the methods are capable to principally determine the water content lead to modifications of the official approach. This work was therefore focused on clarifying the specificity and accuracy of several available methods. We could demonstrate that only ISO 1446 exclusively measures water but leaves some residual water content difficult to extract from the dried coffee matrix. For all drying oven based methods we observe degradation of the product contributing to the overall weight loss. We used near-infrared spectroscopy and color measurement to establish the degree of degradation and the completeness of the drying process. Repeatability was found excellent for all methods despite degradation and incomplete drying which should negatively affect accuracy.     

μXL集散系统在焦炉加热控制中的应用

本文对μＸＬ集散系统在鞍钢８￣＃焦炉控制上的应用做了详细说明，给出了焦炉加热控制系统的组成及与之对应的μＸＬ系统硬件布置，重点讨论了焦炉温度控制及自然通风下双交叉限幅控制的实现方法。该系统投运后，对提高焦炭质量，降低能耗起了积极作用。     

Validation of the rancimat test for the assessment of the relative stability of fish oils

The induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of −7.5×10⁻²°C⁻¹, which was significantly different from that reported for vegetable oils. The activation energy for the formation of volatile acids had a mean value of 38.9 kJ/mol and was independent of the fish oil source. Peroxide formation under Rancimat test conditions followed first-order kinetics. The same kinetics were followed under Schaal Oven test conditions (forced-air oven, 60°C). On the basis of the results obtained, the Rancimat test appears to be useful in determining the relative stabilities of fish oils without the change in peroxide decomposition kinetics that may occur at elevated temperatures.