轧钢生产过程中的质量控制研究

加强轧钢生产过程中生产产品的质量控制,会使轧钢企业的社会效益和经济效益得到提高。文章阐述了轧钢企业在产品生产过程中加强质量控制的重要作用,分析了轧钢生产过程的内容,提出了轧钢生产过程中质量控制的主要措施。     

食物原料在烹饪过程中营养素的损失及控制

为进一步减少食物原料烹饪过程中的营养素损失,提高食物营养价值,本文研究了食物烹饪过程中营养素损失类型,并从烹饪方法、食物初步处理、烹饪过程3个方面研究了食物原料烹饪过程中营养素的控制措施,进一步减少了烹饪过程中食物营养素的损失,以期为相关人员提供参考。     

葡萄及葡萄酒生产过程中副产物绿色环保利用的研究进展

以葡萄及葡萄酒生产过程中副产物为研究对象,对葡萄酒生产过程中副产物的综合利用进行了研究和分析,探讨了酿造过程中副产物绿色环保利用中存在的问题,并提出相应对策。     

温度对浸酸过程的影响

本文介绍了浸酸过程中温度对皮质损失和皮革性能的影响,讨论了浸酸过程中温度升高的原因及解决方法,建议在浸酸过程中以及浸酸皮在保存过程中控制温度25℃以下,以保证成革的质量和强度。     

浅析建筑施工裂缝出现的原因及预防措施

近年来,我国城市化进程非常快速,在城市发展过程中,基础设施建设取得了很大的成绩,这样也使得建筑行业在发展过程获得了很大的机会。建筑行业在发展过程中对建筑材料的质量非常重视,这样也对建筑行业的发展带来了新的机遇。随着经济的快速发展,建筑行业在发展过程中出现了快速发展情况,这样也导致其在发展过程中出现了很多的质量问题。文章对建筑施工中出现的混凝土裂缝问题进行了分析,对裂缝出现的原因进行了分析,同时也提出了一些预防措施。     

西药制取的新工艺分析

随着我国改革开放过程中制药行业的不断发展,我国在西药制取的工艺方面有了很明显的进步。文章首先对在进行西药制取的过程中采用新工艺的必要性进行了分析,然后说明了在进行西药制取的过程中采用新工艺的发展前景,最后讨论了西药制取过程中新工艺的类型和应用。     

如何实现城市规划科学化

在城市发展过程中,城市规划的作用十分明显。我国的很多城市在发展过程中对城市规划问题都非常重视,但是,很多的城市在发展过程中取得的效果并不是十分好,主要是因为城市发展过程中很多的规划措施没有进行落实,因此,文章对城市规划理念以及实施过程中出现的问题进行了分析,同时对城市规划方面要重视的问题进行了阐述。     

如何实现城市规划科学化

在城市发展过程中,城市规划的作用十分明显。我国的很多城市在发展过程中对城市规划问题都非常重视,但是,很多的城市在发展过程中取得的效果并不是十分好,主要是因为城市发展过程中很多的规划措施没有进行落实,因此,文章对城市规划理念以及实施过程中出现的问题进行了分析,同时对城市规划方面要重视的问题进行了阐述。     

浅谈城市道路给排水施工

经济的不断发展使得城市在建设过程中速度非常快,在城市发展过程中,市政道路工程是非常重要的组成部分。在城市建设过程中,城市规划和设计使得人们在城市中有了更好的生存环境,同时在生活过程中有了更好的环境。在城市道路施工中,道路给排水是非常重要的组成部分,在进行施工时有非常多的施工技术,现在,出现了非开挖技术,这种技术在应用过程中有非常好的效果,但是还是存在着一定的问题要进行解决。     

浅谈城市道路给排水施工

经济的不断发展使得城市在建设过程中速度非常快,在城市发展过程中,市政道路工程是非常重要的组成部分。在城市建设过程中,城市规划和设计使得人们在城市中有了更好的生存环境,同时在生活过程中有了更好的环境。在城市道路施工中,道路给排水是非常重要的组成部分,在进行施工时有非常多的施工技术,现在,出现了非开挖技术,这种技术在应用过程中有非常好的效果,但是还是存在着一定的问题要进行解决。     

Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation

The susceptibility of raw milk towards oxidized flavor development is a serious concern to dairy farmers and processors. The objective of the present research was to investigate the applicability of the ferric reducing ability of plasma (FRAP) assay for identification of raw milk that is susceptible to oxidation. The original FRAP assay was modified accordingly for raw milk analysis. Subsequently, the influence of antioxidants and pro-oxidants on the total antioxidant capacity of raw milk during refrigerated storage was evaluated using the modified FRAP assay. Raw milk spiked with copper, vitamin E, and their combination significantly influenced the FRAP value of raw milk. Also, the FRAP value of raw milk with no additives diminished during refrigerated storage. A total of 647 samples were analyzed at a commercial facility using the modified FRAP assay and could identify low FRAP value routes and communicated with the farms in an attempt reduce the consumer complaints.     

Characterization of Raw Silk Fibers Obtained by Feeding Silkworms with Protein Powder

High-strength raw silk fibers were obtained by feeding the silkworm larvae with a modified feed containing down-powder. The relationship between different content of down-powder and the mechanical properties of raw silk fibers was studied. Furthermore, the morphology, chemical structures, crystallinity, and thermal properties of raw silk fibers with and without modification were also investigated. The results suggest that the tensile strength of raw silk fibers could be increased by 27% through feeding the silkworm larvae with a modified feed containing 4 wt% down-powder while keeping the original chemical structure and thermal properties of raw silk fibers.     

Modification of granular corn starch with 4-alpha-glucanotransferase from Thermotoga maritima: effects on structural and physical properties

ABSTRACT:  Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65 °C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75 °C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property.     

新品种“舞龙呢”的染色工艺探讨

本文通过对新品种“舞龙呢”织物的染色工艺与织物的原料、结构、规格等关系的探讨，结合生产实践经验，从原料与染料的合理选择，温度、染浴ｐＨ值及助剂等对阳离子改性涤纶长丝织物染色性能的影响，诸方面总结分析了“舞龙呢”染色工艺的关键所在。     

聚丙烯纤维在电池隔膜材料生产上的应用

介绍了湿法非织造工艺对原料和成型设备的要求;根据电池隔膜必须具备的性能要求,介绍了聚丙烯纤维亲水改性技术、电池隔膜制造方法和国产聚丙烯纤维作为电池隔膜原材料存在的问题。     

巧妙运用变性淀粉推动烘焙食品行业可持续发展的路径探索

淀粉是烘焙食品加工的主要原料,因其具有吸水膨胀等特性,可增加烘焙食品的含水量。但由于原生淀粉口感和稳定性较差,变性淀粉更多地被用于烘焙食品中,极大地改善了烘焙食品的口感和品质。基于此,介绍了变性淀粉的类型及其在烘焙食品中的应用现状,并提出了变性淀粉在烘焙食品中的发展策略。     

Bonding behaviour of chemically modified wood particles for board production

The objective of this paper was to evaluate the bonding behaviour of chemically modified wood particles towards an isocyanate resin system, as determined from internal bond strength of the board, and to determine which resin system, isocyanate or formaldehyde is suitable for use in boards made from modified raw material. It was found that chemical modification of wood chips and strands did not significantly affect the bonding efficiency of isocyanate resin, but the bonding efficiency of formaldehyde resins was strongly influenced. This behaviour can be a consequence of the usage of a less pH dependent resin that is fully cured during hot pressing in combination with the high mobility of the resin which causes penetration to considerable depth into compressed particles repairing weak zones, which are created during the modification process as chips are exposed to elevated temperatures, by sticking them together. It is suggested therefore, that the isocyanate resin system is more suitable for use in boards made from modified raw material than the formaldehyde resin system.     

将淀粉酶液化工艺应用于酱油酿造工艺的研究

该文叙述了淀粉质原料在酿造酱油生产中的重要性，介绍了液化工艺的理论依据、工艺流程、新旧工艺比较、操作要点及主要设备。结果表明，采用淀粉酶液化工艺后，淀粉质原料不参与制曲，可节约这部分原料的40％，节约下来的原料可制成变性淀粉，提高酱油的无盐固形物含量，增加酱油的粘稠度。     

火炬松改良硫酸盐法蒸煮和低污染漂白的研究

分析了火炬松纤维特性和化学组成,并对之进行了改良硫酸盐法蒸煮和低污染漂白,（ＥＣＦ,ＴＣＦ）的研究。实验结果表明,火炬松是优良的速生针叶木原料,采用改良硫酸盐法蒸煮工艺,可制得粘度高,强度好,可漂性较好的化学浆。     

复配型造纸消泡剂在灰板纸生产中的应用

灰板纸生产的原材料主要是国产废纸,废纸纤维构成复杂,填料和杂质含量也比较高,纤维在多次利用之后自身强度会大幅度降低,造纸过程采用四叠网成型,浆料、白水、真空、化学品等系统相对复杂。由于原辅材料、机械结构、工艺布置等原因,生产过程中会出现大量空气气泡,严重影响生产现场的整洁性和产品的质量稳定性。采用改性硅聚醚与改性硅氧烷复配型消泡剂,在灰板纸生产中可以快速有效地对气泡起到抑制产生和消除作用。