微机在电饭锅检测中的应用

本文介绍微型计算机在电饭锅检测中的应用技术。对计算机接口电路工作原理、软件程序结构以及温度参数的间接测量作了详细的说明,还分析了干扰的产生原因,并提出了相应的抗干扰措施。     

微机控制集成运放参数的自动测试

TP—801控制集成运放参数的自动测试系统具有自动测试、自动分档、计数、显示、打印等功能。速度快、结构简单、测试简便、可靠与成本低是系统的主要特点。本文介绍了硬件框图、软件结构和主程序流程图。通过介绍一个测试过程、调试与整定方法,简述计算方法、测试范围与测试精度等问题。     

粮食加工设备机械参数和性能测试的探讨

阐述和探讨了对粮食加工设备机械参数和性能进行测试的主要目的及重要性，以筛分机械振动测试系统为例，介绍了计算机测试系统的原理、组成与测试方法，并给出了有关参数和性能的关系曲线。     

基于LabVIEW的滤波器插入损耗自动测试系统的实现

本文介绍了滤波器插入损耗测试的原理和方法,以及通过LabVIEW平台的图形化编程实现自动化测试,实现包括器件信息显示、数据采集、显示、分析、存储等功能。该系统的实现,极大地提高了滤波器插入损耗测试的效率,且对测试的准确度和稳定度都有了较大的改善。减少了因人员操作或读数产生的误差而对测试结果引起误判事件的发生,且该系统能根据测试对象的不同需求随时改变测量参数。     

食品接触材料测试中一种改进型加热方式的研究

正食品接触材料与人们生活息息相关,对其安全性的测试一直是保障人们健康的必要手段。模拟测试是目前通用的检测手法,而很多条件的模拟一直困扰着技术人员,本文设计的一种新型加热器就是用于解决此问题。食品接触材料现状介绍电饭锅、果汁机、咖啡机等各种厨电产品的普遍使用给人们的日常生活带来了极大的便利,但其中与食品直接接触的材料却可能会带来安全隐患。产品中的食品接触材料,比如:塑料、橡胶、着色剂等可能会在产品     

基于ARM的数字集成电路测试系统的研究

本文重点研究基于ARM内核实现的高精度、低成本、速度快、易操作且具有良好可扩展性的对中小规模集成芯片进行测试的数字集成电路测试系统。测试系统可以完成功能测试、接触性测试、直流参数测试和交流参数测试等测试项目。     

电饭锅质量良莠不齐

前不久国家技术监督局对部分电饭锅生产企业的23种产品进行了国家监督抽查,结果合格的只有13种,抽样合格率仅为56.5%。按产品类型分,普通电饭锅的抽样合格率为66.7%,电脑型电饭锅的抽样合格率为20%。普通电饭锅质量稍好,而电脑型电饭锅质量问题较多。本次检查显示,大型企业的产品质量明显好于中小型企业。因此,提高电饭锅质量的重点,应放在中小型企业上。目前,我国的电饭     

基于LPC2132＆uC/OS-Ⅱ的液压试验测试系统

嵌入式系统已经广泛运用在测试领域,在液压试验中也常需对各种物理量测试。文章介绍了基于LPC2132搭建外围测试电路,然后将嵌入式uC/OS-Ⅱ移植到LPC2132中,基于uC/OS-Ⅱ系统建立测试任务,对液压系统的各个物理量测量显示。经实际运行,证明该系统能够对液压试验台的各个参数准确测量。图2表1参10     

基于LABVIEW的时间-电流特性测试系统的研究

文章介绍了一种可以智能控制电流,并全过程显示电路参数的时间-电流特性测试系统。该系统基于LABVIEW软件,使用数据采集卡为设备的核心,采用高精度数据采集技术和闭环控制,对全过程进行波形分析,直接显示动作时间,提高测试的精度。     

TPA质构分析及测试条件对苹果TPA质构分析的影响

本文简要介绍了TPA质构分析方法,具体阐述了TPA质构参数的含义,并对苹果片进行TPA测试,研究压缩速率和压缩程度对测试结果的影响。结果表明,压缩程度对考察的四个质构参数有显著影响,压缩速率无显著影响。     

基于GC-IMS技术分析不同品牌电饭煲煮制小米粥中挥发性成分的差异

为阐明不同品牌电饭煲对小米粥挥发性成分的影响,本研究采用气相色谱-离子迁移色谱 (gas chromatography-ion mobility spectrometry, GC-IMS)分别对格力电饭煲、小米电饭煲、美的电饭煲、苏泊尔电饭煲和九阳电饭煲煮制小米粥中的小米汤、小米粒和小米粥进行挥发性成分测定与分析,根据挥发性成分的指纹图谱并结合主成分分析方法探究不同样品间的差异。结果表明,从小米粥中共鉴定出33种挥发性物质,如醛、醇、酯、酮和杂环类化合物,以醛、醇和酯为主。同一品牌电饭煲煮制小米汤和小米粥的挥发性成分更加相似,且浓度较高,小米粒的挥发性成分种类较少,浓度较低。对于不同品牌电饭煲煮制样品中,小米电饭煲煮制小米粒中醛、酯、醇和酮类化合物浓度最高;格力电饭煲煮制小米汤中醛、酯和呋喃类化合物浓度最高;苏泊尔电饭煲煮制小米粥中醛和酯类物质浓度最高。GC-IMS联用技术可快速简便检测小米粥中挥发性成分,不同品牌电饭煲煮制小米粒、小米汤和小米粥中的挥发性成分差异明显,为研制新型电饭煲提供一定理论依据。     

Ohmic heating for cooking rice: Electrical conductivity measurements,textural quality determination and energy analysis

In this study, an innovative technique, namely ohmic heating was applied in rice cooking and compared with conventional method using electric rice cooker. Four types of rice samples including white rice of two varieties (KDML105 and Sao Hai), brown rice and germinated brown rice of one variety (KDML105) were used. Electrical conductivities of mixtures between rice samples and 0.1 M salt solution at various ratios were measured. Empirical models were developed for predicting electrical conductivities of rice samples as a function of temperatures. Textural properties of cooked rice samples and energy consumption were compared between ohmic and conventional cooking methods. The purposes of this work were to (1) study the possibility of applying ohmic method in rice cooking and (2) compare between cooking rice by ohmic and conventional method. The results revealed that it is possible to apply ohmic method for cooking all rice samples by using 0.1 M salt solution in the mixtures. The electrical conductivities of white rice (KDML105), white rice (Sao Hai), brown rice and germinated brown rice (KDML105) mixtures were 0.246–0.900, 0.375–1.005, 0.617–1.370 and 0.485–1.182 S/m respectively. The rice cooked by ohmic method had significantly different textural properties from that cooked by electric rice cooker. The magnitude of difference depended on the rice types. The electrical energy consumption of ohmic cooking system was approximately 73–90% of energy required for conventional rice cooker.     

Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice

Instant rice produced from a conventional process consisting of the cooking, washing and drying steps possesses poorer eating quality compared with that of freshly cooked rice. The objective of this work was therefore to study the effects of cooking, pretreatment and drying methods on microstructure, textural properties and starch digestability of instant rice after rehydration; jasmine white rice was chosen as a test material. Conventional boiling method and electric rice cooking were selected as the methods to prepare cooked rice. In the case of boiling, cooked rice was frozen at −20 °C or cooled at 4 °C for 24 h prior to drying, while the cooked rice from an electric rice cooker was washed with ambient or cool water for 30 s prior to drying. After pretreatment the cooked rice was dried either by freeze drying or hot air drying at 80 °C. Based on the scanning electron microscopic results it was found that the cooking, pretreatment and drying methods all affected the rice morphology. The hardness and stickiness of instant rice after rehydration were lower for samples prepared from the rice cooker than those of freshly cooked rice, while both textural properties appeared to be improved significantly for the samples from boiling. The texture of the freeze-dried products was not different from that of the air-dried one. The freezing pretreatment provided the texture and glycemic index of instant rice after rehydration similar to those of the freshly cooked rice. On the other hand, the cooling pretreatment resulted in the harder texture and higher glycemic index of the samples.     

米饭质构特性测定方法的研究(Ⅱ)——米饭样品放置时间、环境温度对硬度值的影响

用不同品质的大米,参照GB/T 15682—2008的米饭样品制备方法制作米饭样品,并利用质构测试仪采用TPA模式对米饭样品的质构特性进行测定试验,探讨了米饭质构测定值的分散特征及米饭样品放置时间与测试环境温度对测定值的影响。用电饭煲炊饭和米饭样品预压8 mm方法制作米饭样品并用Φ25.4mm圆球探头进行的多次重复试验结果表明:硬度值的稳定性和精确性明显优于黏着性值,适宜将硬度值作为米饭质构特性测定的主要考察指标。结果还表明:随着米饭放置时间的延长,籼米米饭硬度值逐渐减小的趋势明显,粳米米饭在放置时间12 h范围内有硬度值缓慢增大的总体趋势;米饭制作、放置和测定过程的温度对米饭硬度值有较大影响,建议在进行米饭质构(硬度)测定时应当保持米饭制作、放置和测定全过程的温度恒定。     

模拟传统柴火烹饪方式对米饭食味及蛋白质营养特性的影响

研究不同烹制方式对米饭食味品质、蛋白质营养特性的影响。结果表明,烹制方式对米饭食味品质和蛋白质营养特性具有较大影响,快速米饭和柴火米饭比传统柴火米饭滋味好,硬度大、黏弹性好,挥发性风味物质种类多。传统柴火米饭醛、醇挥发性物质总量、必需氨基酸指数较高。电饭煲烹制方式对米饭香气、滋味、挥发性风味物质、还原糖、质地、氨基酸组成均具有较大影响,柴火米饭香气、滋味较好,醛、酮、醇、酚挥发性物质总量较高,且质地柔软黏弹、必需氨基酸指数最高。主成分分析提取了前4个主成分,累计方差贡献率达到88.22%,表明不同烹制方式米饭食味与营养品质可以分为非必需氨基酸组成、挥发性风味物质与必需氨基酸组成、外观特性和黏弹性、感官品质4类,主成分综合评分得分顺序由高到低分别是传统柴火米饭、柴火米饭、快速米饭。     

米饭质构特性测定方法的研究(Ⅰ)

用不同品质的大米,参照GB/T 15682—2008的米饭样品制备方法制作米饭样品,并利用质构测试仪采用TPA模式对米饭样品的质构特性进行测定,通过试验考察米饭样品制作方法及米饭质构测试条件对测定值及其稳定性的影响。结果表明:在本研究的炊饭和米饭样品制作条件下,探头尺寸大小(形式)对质构测定值是否反映大米食味品质特征差异有较大的影响,电饭煲炊饭和铝盒炊饭方法用Φ25.4 mm圆球探头进行质构测定时,其硬度和黏着性测定值都能够较好地反映不同品质大米的差异程度,适合作为米饭质构测定方法采用。其中硬度值的变异系数较小,精确性较好。     

Effect of Various Processing Methods on the Physical Properties of Cooked Rice and on in vitro Starch Hydrolysis and Blood Glucose Response in Rats

The effects of various cooking methods on the physical and structural properties cooked rice, on the in vitro hydrolysis of the contained starch and on blood glucose response in rats were investigated. At optimum cooking state, a larger filamentous network was formed and most of the starch granules were fragmented, furthermore the samples heated by microwave and electric cooker showed a more compact structure compared to those treated in an autoclave or stone pot. The highest degree of gelatinization (DG) was observed in the sample treated in an autoclave (75.2%), followed by stone pot (71.1%), electric cooker (66.9%) and microwave oven (64.6%). The highest firmness (3.49 N) was observed in cooked rice heated by microwaves and no significant differences (p > 0.05) were found between the other samples. All cooked rice samples showed increased pasting temperatures and decreased peak viscosity compared to those of raw rice flour. The starch hydrolysis rates and their kinetic constants of cooked rice samples increased with increase in DG, and relatively higher values were observed in samples treated in the autoclave and stone pot. There was a significant difference in the blood glucose content depending on cooking methods, and the highest glucose level was observed in the sample heated by autoclaving.     

电动推杆性能参数自动测试系统

本文介绍了电动推杆性能参数自动测试技术,包括位移测试系统和推(拉)力测试系统,并对感应同步器的按装调试作了一些讨论。还介绍了保证整个系统可靠运行的抗干扰措施。是国内研制成的第一台电动推杆自动测试装置。本文结论适用于其他类似产品的性能参数自动测试。     

电压力锅和紫砂锅烹饪排骨藕汤的品质比较研究

分别使用电压力锅和紫砂锅煮制排骨藕汤,通过对压力和时间的控制,研究不同煮制条件下排骨藕汤品质的变化。通过单因素试验和正交试验确定电压力锅最佳的煮制工艺条件为骨水比1∶3,70 kPa煮制20 min后20 kPa煮制45 min。在此工艺条件下排骨藕汤与紫砂锅煮制的效果高度相似,可溶性蛋白含量达81.74 mg/mL。通过该实验,得到与紫砂锅煲汤品质相同的高压煲汤工艺条件,成功将煮制周期缩短了85 min。