榨菜盐生产工艺参数控制

介绍了目前市场对于榨菜盐的质量要求,以及生产工艺和主要环节的粒度控制,重点对影响粒径的关键设备离心机进行了分析,及其改造和控制参数的调整情况.     

榨菜盐生产工艺参数控制

介绍了目前市场对于榨菜盐的质量要求,以及生产工艺和主要环节的粒度控制,重点对影响粒径的关键设备离心机进行了分析,及其改造和控制参数的调整情况.     

糖度平衡方程组在黄酒勾兑时的应用

本文提出和论证了在黄酒勾兑中应用的糖度平衡方程组，并对该方程组的应用条件进行了说明。介绍了方程组的使用方法，讨论了常遇问题的处理办法。该方程组在提高黄酒勾兑技术方面有实际意义。     

二维SBq与Zakharov方程组的整体强解

考虑了二维ＳＢａ方程组与Ｚａｋｈａｒｏｖ方程组的初这值问题，采用Ｇａｌｅｒｋｉｎ方法和紧致性原理及能量估计，证明了这些问题整体强解的存在性。     

一类交叉耦合抛物型方程组解的渐近性态

研究了一类交叉耦合抛物型方程组解的整体存在及爆破问题.首先构造方程组的上、下解,再利用比较定理,得到由幂函数和对数函数完全耦合的退化抛物型方程组解的整体存在及解在有限时刻爆破的充分条件.     

基于PID参数整定的双容水箱液位自衡控制研究

在工业、生活中,液位控制有一定的时滞性,导致液位控制精度不够高。为了解决该问题,文章用Simlink对双容水箱控制系统进行仿真得到最优PID控制参数,用PLC1200作为控制器实现双容水箱的自衡控制,并用MCGS软件编写组态程序实现水箱液位自衡实时监控。     

Hodograph变换和可线性化系统的列表

讨论了用Hodograph变换对含有5个因变量的一阶非线性偏微分方程组的线性化问题.通过交换方程组中自变量和因变量的位置来实现,发现Hodograph变换可以线性化完全非线性方程组和拟线性方程组.     

浅析双网挤浆机上浆流量异常波动

通过分析双网挤浆机生产过程中出现控制参数失控的案例，找出问题根源，提出解决思路，并说明自动控制系统只有与工艺设备有机结合，才能实现系统的稳定和控制参数的精准。     

一类具有非线性吸收项和边界流的抛物型方程组解的整体存在及爆破问题

研究了一类具有非线性吸收项和边界流的抛物型方程组解的整体存在及爆破问题．通过构造方程组的上、下解,得到了方程组解整体存在及解在有限时刻爆破的充分条件．对指数型和幂函数型混合的吸收项和边界流采用了常微分方法构造其上下解,而其他例如第一特征法运用于该方程就比较困难．     

制版参数控制与印花质量

我们都知道在网版印刷中网版制作的重要性,但是根据什么来确定网版制作的标准,不同的印刷品种在网版制作的程序上都会有相应不同的控制点,我下面要讲述的是如何根据这些控制点来决定我们在塑熔油墨印花中网版制作各个环节的控制参数.     

Multivariate analysis for the safety assessment of genetically modified rices in the anti‐nutrients and phenolic compounds

A safety assessment of genetically modified (GM) rice Agb0102 (resveratrol synthesis) and Agb0103 (drought‐tolerant) were conducted by comparing with their non‐GM comparators. Phytic acid, trypsin inhibitors and phenolic acids of the rices were analysed to identify the biological equivalences and the impacts of the environment. The analytical tools were principal component analysis (PCA), Pearson's correlation analysis and hierarchical clustering analysis (HCA). The PCA results of phytic acid and trypsin inhibitors revealed no clear separation among rices due to breeding conditions, environmental conditions or among various cultivars. The total, bound, free and ester forms of phenolic acids were not separated in the environmental conditions and different cultivars. The HCA analysis showed strong relationship between GM rice and non‐GM rice. The concentrations of anti‐nutrient and phenolic compounds of the GM rices were not different from those of non‐GM comparators and that various chemometric tools were useful to describe the separation of GM and non‐GM groups.     

三相分配法在食品组分提取方面的研究进展

食品工业中涉及到各种各样的生物分离技术,近年来,三相分配（TPP）法作为一种新型的非色谱生物分离技术,备受食品领域研究人员的关注。本文首先对TPP法应用于主要食品组分（油脂、蛋白及多糖）的分离提取方面的特点进行总结;再系统阐述了提取剂及提取条件对TPP法提取不同食品组分效率的影响;在此基础上,探讨了耦合其他辅助技术的TPP法提取强化工艺,并且介绍了TPP法同时提取多种产物的应用进展。本文旨在阐明TPP法在食品组分提取方面的研究现状,预测TPP法未来的发展方向,以期为拓宽改进TPP法在食品领域的应用提取技术参考。     

高效毛细管电泳-紫外检测法分离测定微波复合酶法大豆蛋白水解物中的多肽

以高效毛细管电泳(HPCE)无胶筛分方式(MEKC)对微波复合酶法大豆蛋白水解物中的多肽成功地进行了分离和检测,以100mmol/L Tris/HCl(pH8.5) 0.1%SDS 0.1%PEO为缓冲液,运行电压10kv。文章对分离的机理作了探讨,并对实验中出现的现象作了讨论。     

Protein from pea mutants as a co‐product in starch separation – Isolates from wet and dry separation: yield,composition and solubility

The dry separation behaviour of cotyledon material of certain pea genotypes (wild type and 5r mutants) with different metabolic background in starch biosynthesis allowed satisfying protein recovery only with smooth seeded genotypes. Structural effects and protein distribution (starch granule size distribution, protein in non‐starch part) play an important role. According to expectations protein composition remained unaltered during dry separation procedures. Independent of genotypes used the applied conditions in wet separation allowed to recover just 50% of seed proteins while approximately 10% got lost with fibres and 40% with unspecified process water streams. Globular vicilins remained dissolved during iso‐electric precipitation and were discarded with waste water streams. The solubility of isolates was rather low under alkaline conditions, even for the round seeded cv. Odalett (0.4 to 0.7% dry substance).     

食品物理冷杀菌技术研究进展

物理冷杀菌技术是一种新技术,既能杀灭食品中微生物、又能最大限度保持食品色泽、香味及营养成分。该文着重介绍超高压杀菌、高压脉冲电场杀菌、脉冲非热等离子体杀菌、脉冲强光杀菌、磁力杀菌、膜分离除菌、紫外线杀菌、辐照杀菌、微波杀菌、超声波杀菌、电阻杀菌、半导体光催化杀菌等技术的杀菌原理及其在食品中应用。     

Tannin and non tannin-polyphenolic compounds of the Egyptian sorghum grains

The fractionation and properties of the polyphenolic compounds of the Egyptian sorghum grains were studied. The results showed that sorghum grains contained a higher amount of non-tannin polyphenols than tannin ones. By utilizing the funnel separation technique higher recovery for both tannin and non-tannin polyphenol fractions was given compared with the Sephadex LH 20 column chromatography method. The refractionation of both fractions using T.L.C. technique showed that each fraction of tannin and non tannin composed of different compounds differed in their properties.     

Comparative Study of Hydrolysis of Various Starches by alpha-Amylase and Glucoamylase in PEG-Dextran and PEG-Substrate Aqueous Two Phase Systems

Various crude starches were hydrolyzed by the synergistic action of α-amylase and glucoamylase in PEG-dextran and PEG-substrate aqueous two phase systems. The hydrolysis products were determined, at different temperatures, by the chromatometric method of phenol-sulfuric acid and by HPLC. It was found that even the use of aqueous biphasic systems presents in general advantages in terms of separation of the products in one phase, PEG-substrate system can be used successfully in the cases of corn and rice starches. The main advantage in the use of starch as one of the polymer needed for the formation of two phases, is that the substitution of the dextran polymer decreases remarkably the cost of the reaction. Prior gelatinization of the starch used, gives higher yields of glucose than in the case of non gelatinized starch and the separation of the phases is satisfactory.     

Separation and Characterisation of Starch‐rich Fractions from Wild‐type and Mutant Pea Seeds

Methods for milling and separation of flour from seeds of a normal (wild‐type) and two mutant (lam and r) types of pea (Pisum sativum L.) into starch‐rich and protein‐rich fractions are described. The methods entail using combinations of mills (100AFG, 50ZPS and 100UPZ) together with an air‐classification system based on a 50ATP air‐classifier, all run under a range of conditions to optimise the separation. The efficiency of separation was assessed as well as the economic advantages of the different systems. The best route for separation and fractionation was 2×100UPZ + 100AFG + 50ATP, while the most economic system that also gave good separation and fractionation was 2×100UPZ + 50ZPS + 50ATP, which had an energy consumption of 226 kWh/t. A novel method for determining the starch content within the high and low starch fractions is described. The method is based on a comparison between the gelatinisation enthalpy of starch in starch‐rich and in protein‐rich fractions with that for pure starch produced from the same flour, using differential scanning calorimetry. Qualitative assessments of the starch contents of the fractions were also made using microscopy and particle size distribution analysis. It is suggested that the starch‐rich fractions could be used as a relatively cheap raw material for non‐food applications.     

蔗渣白腐菌处理的电镜观察

采用扫描电镜,观察了蔗渣原样和膨化后蔗渣在不同条件下白腐菌作用过程中蔗渣微观结构的变化,菌丝的形状及其在植物内部的生长蔓延情况。观察结果表明,白腐菌ＨＧ－Ｘ０３对蔗渣木素的降解首先在纤维的胞间层,使纤维本身在保持基本完整的状态下彼此分离;与蔗渣原样相比,膨化后的蔗渣采用白腐菌处理,白腐菌生长、繁衍速度快,处理效果好     

Heat‐induced gels of soy protein and κ‐carrageenan at different pH values

Heat‐induced (90 °C/30 min) gelling of soy protein isolate (SPI) and κ‐carrageenan (κ‐CR) systems at pH values of 6.7 and 5.7 was evaluated. κ‐CR addition, increase in protein concentration and reduction in pH led to decreases in the initial gel structure forming temperature. Self‐supporting gels were not formed at concentrations of 8% (w/w) SPI or at concentrations below 0.3% (w/w) κ‐CR, but an increase in the concentration of SPI and κ‐CR led to an increase in the stress at rupture without influencing the deformability. Gel properties were a consequence of a simultaneous process of gelling and phase separation during heating. The non‐linear parameter of the Blatz, Sharda and Tschoegl (BST) rheological model allowed for the evaluation of the structural characteristics that in general corresponded to strain hardening behaviour. Strain weakening behaviour was observed at high biopolymer concentrations and at pH 6.7, which was associated with accentuated phase separation and a more discontinuous gel network.