两种混合单元混合机理的数值模拟

为了研究SV型和SX型混合单元在全静态乳化器的混合机理,使用群体平衡模型对乳化器内部流场进行模拟分析。结果表明,SV型与SX型混合单元的混合机理是油相与水相材料通过混合单元时其空间流动方向改变,在流场内形成大量的漩涡,从而达到乳化的目的;通过比较流体在经过SV型和SX型混合单元后的水相索特平均直径(d_(32)),得出SV型混合单元的乳化效果更强,但同时消耗更多的能量,压降更大。     

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers

Synthetic emulsifiers in food industries are being replaced with a customer-friendly food ingredient that is derived from biomass using sustainable green technologies. After hydrothermal liquefaction treatment, raw bagasse (21%), pith (26%), and rind portions (25%) were obtained with reduced ash contents. As aqueous extracts, with oligosaccharides and lignin residues, it was used in the preparation of oil-in-water emulsions with 5% soybean oil. Results showed that the emulsions stabilised the oil droplets with particle size between 11 and 17 µm by steric repulsion with raw bagasse-stabilised emulsion showing a better stability at 25 °C (31 days). It was demonstrated that raw bagasse extracts, without alteration, maybe a potential unconventional source for food-grade emulsifiers by integrating a versatile thermochemical conversion of waste without the use of chemicals.     

A novel polysaccharide prepared from Chrysanthemum morifolium cv. Fubaiju tea and its emulsifying properties

In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) (d₃₂) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD (d₃₂) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD (d₃₂) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na⁺ and Ca²⁺ concentration, MPD(d₃₂) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high-temperature heat treatment, MPD (d₃₂) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application.     

可聚合甲基丙烯酰氧丙基磷酸酯的合成

以三氯氧磷、三乙胺、丙烯酸羟丙酯(HPA)等为原料,通过多步法合成了一种磷酸酯反应型乳化剂。实验对原料配比、反应时间、反应温度等进行讨论,得到最佳工艺条件,并用红外光谱对产品进行结构表征。结果表明,合成甲基丙烯酰氧丙基磷酸酯中间体,选择n(三氯氧磷)∶n(三乙胺)∶n(HPA)=1.1∶1.3∶1,反应时间为1.5h,反应温度为25℃,第二步水解反应温度0~15℃,水解物料比为n(中间体产物)∶n(三乙胺)∶n(水)=1∶1.4∶1.2时,最终产物收率最高,可达98.80%。     

道路用沥青乳液综述

简要介绍了道路用沥青乳液的分类，重点讨论了沥青乳化剂的选择和沥青乳液稳定性的影响因素，进一步探讨了今后路用沥青乳液的发展方向。     

炸药乳化器安全监测方法及其发展

文章回顾了几种现行的乳化器安全运行检测方法,分析了各自的优缺点,介绍了一种使用现代振动监测诊断技术对乳化炸药生产线的关键设备乳化器进行在线安全监测的基本原理和功能,讨论了乳化器安全监测系统的发展方向.     

溴化丁基橡胶乳化工艺技术研究

采用乳化工艺制备了溴化丁基橡胶（BIIR）胶乳,研究了乳化剂种类、BIIR正己烷溶液浓度、乳化时间、乳化转速、胶乳体系pH值及蒸馏方式对BIIR胶乳的影响。结果表明,乳化BIIR的最佳条件为:BIIR正己烷溶液中BIIR质量分数为15.00%,体系pH值调节至11～12,高速剪切乳化时间为30 min,高剪转速为5 500～6 000 r/min,采用负压（压力为-0.04 MPa）旋转蒸馏,所得BIIR胶乳的蒸馏破乳率较低,且总固物质量分数可以达到45.00%以上;使用质量分数为20%的氯化钙溶液破乳成膜效果最佳。     

改性磷脂在乳化炸药中的应用研究

为了将大豆浓缩磷脂更好的应用到乳化炸药中,研究以大豆浓缩磷脂为原料,在真空加热搅拌条件下与改性试剂A反应后加碱中和,再经真空干燥使水分含量≤1%制成改性磷脂。探讨改性磷脂替代50%的Span80制成复合乳化剂在乳化炸药中应用,通过对复合乳化剂制备的乳化炸药基质中游离铵含量、粒子形状和粒径大小、储藏时间等分析测定,评价对其稳定性及爆炸性能的影响。在小试基础上应用于中试生产中,并进行乳化炸药的爆炸和60 d储藏实验,结果表明:殉爆距离5 cm 3/3、爆速4630 m·s-1、猛度11.0 mm等性能指标均达到国家标准(GB18095—2000)中2号岩石乳化炸药的要求。     

大豆油体蛋糕的制作及品质分析

目的 为比较大豆油体、单甘脂和蔗糖酯三种成分对蛋糕烘焙学特征的影响。方法 本文通过对蛋糕面胚比容、质构，蛋糕面糊比重、黏度和表面气孔特性以及理化指标检测，并对蛋糕进行感官评定进行测试。结果 结果表明，大豆油体最适添加量为4.5%。大豆油体能增加蛋糕的黏度，有助于形成稳定的乳化体系，并且大豆油体蛋糕的酸价、过氧化值和反式脂肪酸检测结果符合国家标准。结论 大豆油体和乳化剂能显著提高豆乳奶油蛋糕的比容，降低硬度，从而改善蛋糕的品质特性。