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通过烧杯混凝试验,研究高铁酸钾投加量、水力条件、pH、多种条件高铁酸钾去除UV254(作为有机物控制指标)和浊度的效果。实验结果表明,高铁酸钾投加量为15mg/L,原水pH为6,水力条件为快速(300r/min)搅拌1min,中速(120r/min)搅拌10min,慢速(40r/min)搅拌10min,静置20min时,对水中有机物去除效果最好,浊度去除率达到92.2%,UV254去除率达到68.0%。 相似文献
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本文在液固比(W/F)、加酶量、酶解静置时间、pH、温度、搅拌速度六个单因素试验的基础上,以提油率为评价指标,利用响应面分析法优化了主要影响因素加酶量、pH、温度等酶法水解提取鲐鱼鱼油的条件。结果表明,最佳酶法水解条件为酶量为1000U/g原料、pH7.3、45℃。 相似文献
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紫薯玉米粒乳酸菌乳饮料生产工艺及其稳定性研究 总被引:1,自引:0,他引:1
以紫薯为原料制备酶解紫薯液,以鲜牛奶为原料制备发酵乳,往发酵乳中加入糖、稳定剂和螯合剂,搅拌混匀,按比例加入紫薯液进行调配,再进行灌装,灌装同时放入备用紫玉米粒,经杀菌,即得到紫薯玉米粒乳酸菌乳饮料产品。通过单因素及响应面实验,对复合稳定剂添加量、螯合剂添加量、均质压力和杀菌温度等影响因素进行了稳定性研究。结果表明,复合稳定剂(单甘酯:CMC:琼脂=10:9:3)加量为0.24%,螯合剂(三聚磷酸钠:六偏磷酸钠=2:3)加量为0.048%,均质压力为30MPa,杀菌温度为80℃。在此工艺条件下,饮料的沉淀率为1.68%,基本达到了稳定效果。 相似文献
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真空搅拌对添加不同植物蛋白香肠品质特性的影响 总被引:1,自引:1,他引:0
研究真空搅拌对添加不同植物蛋白香肠品质特性的影响。分别制备添加大豆分离蛋白和小麦蛋白的香肠(添加量均为4%、5%、6%),经2 种搅拌工艺(常压搅拌(S0)和真空搅拌(S1))搅拌10 min,分别从盐溶蛋白溶出率、香肠出品率、水分含量、色度和质构特性等方面分析真空搅拌对植物蛋白香肠品质特性的影响。结果表明:大豆分离蛋白和小麦蛋白在香肠中的最佳添加量均为5%;经过真空搅拌处理后,各组香肠肉馅盐溶性蛋白的溶出量、香肠的出品率、水分含量、红度值、黄度值、硬度及咀嚼度均显著提高(P<0.05);真空处理对香肠的质地、多汁性和总体可接受度也具有显著影响(P<0.05),但对香肠的pH值和风味无显著影响(P>0.05);结合各组香肠的品质特性指标及感官评分,真空搅拌处理对添加大豆分离蛋白和小麦蛋白2 种植物蛋白香肠的品质较常压搅拌有显著改善作用,且对添加大豆分离蛋白香肠的影响更大。 相似文献
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文章设计了一种新型三维运动连续进料式混合搅拌机。其结构包括机架、混合桶、搅拌轴、搅拌电机、旋转电机、旋转轴、集电环和电刷。该混合搅拌机一方面将混合桶的旋转和混合桶内搅拌轴的旋转结合在一起,大幅度提高了混料的效率,另一方面将旋转轴作为进、出料口,可以进行连续性装填,提高了效率,降低了能耗。图1参14 相似文献
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利用水或导热油对聚酯终聚釜搅拌轴轴端进行冷却都存在一些缺陷。经对冷却系统进行改造,用乙二醇代替导热油,不但可达到与导热油同样的冷却效果,而且当密封圈老化导致乙二醇泄漏入生产系统时,不会对生产及产品质量造成影响。 相似文献
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A phenomenon of increased permeation as a function of time in the percutaneous absorption of urea and water led to this in vitro study with skin of hairless mice in a closed diffusion cell system. The Latin square method was used to assess the effect of four variables, namely temperature, time of hydration, concentration of urea and stirring of the donor-and receiver-cell phases on the physical structure of the skin and the permeability coefficients of urea and water. The scanning electron microscope and the transmission electron microscope were used to assess the physical changes in skin structure.
Temperature and time of hydration, but not the concentration of urea or the stirring of the donor- and receiver-cell phases, affected the permeability of the skin to urea and water. The scanning electron microscope and transmission electron microscope micrographs confirmed these results. 相似文献
Temperature and time of hydration, but not the concentration of urea or the stirring of the donor- and receiver-cell phases, affected the permeability of the skin to urea and water. The scanning electron microscope and transmission electron microscope micrographs confirmed these results. 相似文献
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以明胶为原料,采用乳化交联法制备明胶微球;分别考察了搅拌速度、乳化剂用量、明胶浓度、水油相比例和乳化时间对明胶微球(GMS)质量和粒径的影响;选取其中影响较为显著的搅拌速度、明胶浓度、水油相比例3个因素为考察对象,进行正交优化实验。结果表明,提高搅拌速率、降低明胶浓度或水油比例均有利于减小GMS的粒径并提高其圆整度;通过优化实验条件,在明胶浓度0.20g/mL、搅拌速度800r/min、水油比1∶6、1.5%的乳化剂用量、乳化15min时研制出了平均粒径为11.6μm的表面平整、分散性好的GMS。 相似文献
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Ultrasonic Extraction of a Heat-Labile 7S Protein Fraction from Autoclaved, Defatted Soybean Flakes 总被引:1,自引:0,他引:1
LI CHUAN WANG 《Journal of food science》1984,49(2):551-554
Conventional stirring extraction of soybean proteins from autoclaved or heat-treated defatted flakes seldom reaches 30% of the total proteins. Using ultrasonic energy to disperse proteins in water from such treated flakes, one extraction can solubilize 80%. Gel electrophoresis of water extractable proteins in extracts prepared by the two methods of extraction reveals that extraction by stirring failed to extract a specific heat-labile protein fraction in 7S proteins that is extractable by sonication. Ultracentrifugation and gel filtration analyses show that sonication induced formation of aggregates, and the size of aggregates, rate of formation, and water solubility are different than those formed by heat treatment. The effects of heat and sonication treatments on isolated 7S proteins were also investigated. 相似文献
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The enhancement of the strength of set acid gels by heating milk was related to rheological parameters (water retention capacity, storage modulus) of corresponding stirred gels. To obtain accurate rheological data from stirred gel it was necessary to maintain a constant granulometry of gel particles and to recognize time after stirring as a contributing factor. Two hours after stirring, the gel exhibited a higher storage modulus when milk was heated above 80 degrees C. A measurement of viscosity of just-stirred yoghurt was sufficient to predict correctly the quality of a stirred gel analysed by viscoelastic measurements. Increased resistance to syneresis of just-stirred gels was related to higher viscosity. The quantity of beta-lactoglobulin (beta-Ig) bound to casein micelles explains the improvement of these gel qualities. We have considered that the structure of the initial firm gel (mesostructure level) was conserved in fragments within the stirred gel. Consequently, the explanation given by various authors for the effect of heating milk on the properties of set gels can also be applied to stirred gels. The same mechanism, described in literature for structure formation of set gels from acidified milk is purposed to explain the role of heating milk on the recovery of gel structure after stirring. The beta-Ig association with casein micelles during heating favoured micelle connections during the acidification. It also favoured the association of gel fragments after stirring during the recovery in gel structure. 相似文献