Pear distillates: influence of the raw material used on final quality

Pear juice from concentrated and natural juices of Blanquilla variety was fermented using Saccharomyces cerevisiae. The pear wines obtained were distilled at two different conditions: distillation in the presence and in the absence of fermented juice lees. The distillates from natural pear juice have a higher amount of most of the volatile compounds compared to the ones from concentrated pear juice. In addition, the distillation of the fermented juice from natural pear juice in the absence of the lees significantly increased the concentration of some of these compounds compared to distillation in the presence of lees. However, most of the compounds whose concentration was higher in the distillates from natural pear juices are negative (furfural, methanol) or become negative in high concentrations (acetaldehyde, ethyl lactate, methyl acetate). Therefore, in terms of the compounds tested, it can be said from our results that using natural pear juice does not offer any benefit when compared to using concentrated pear juice from Blanquilla variety pears.     

Antioxidant activity,polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques. Caffeine, chlorogenic acid (5-CQA) and melanoidin content was also quantified. The data were analysed by principal component analysis. The AA values derived from the various methods used were correlated. Roasting resulted in the degradation of 5-CQA and formation of melanoidins, while AA was largely unaffected by roasting. The extraction of soluble coffee more prominently affected the AA of light-roasted coffee, mainly because it favoured the extraction of 5-CQA. The larger caffeine content in robusta coffee resulted in greater AA. All of soluble coffee products studied possessed antioxidant potential, which was conferred by their concentrations of phenolic compounds, caffeine and melanoidins.     

积极开发蔗渣原料制浆造纸

分析了蔗渣作为制浆造纸原料的优点，阐述了在我国南方部分地区进行糖纸结合的可行性，同时对蔗渣原料的开发利用尚存在的问题提出了对策建议。     

Deep‐fat frying of cassava: influence of raw material properties on chip quality

Thirteen cultivars of cassava (Manihot esculenta Crantz) were used to obtain chips by deep frying slices of fresh cassava flesh in palm oil. The cultivars were representative of three different levels of four major characteristics (water, cyanide, starch and amylose content) in parenchyma. The effects of raw material composition and crop age (10 and 12 months) on mass transfer (dehydration and oil uptake), texture and colour were assessed for 1.5 mm thick chips with a final water content of 0.04 kg kg⁻¹ wet basis, corresponding to a water activity of about 0.3. Frying time varied from 70 to 90 s and oil bath temperature from 140 to 160 °C. All cultivars gave a high frying yield (>0.5 kg chips kg⁻¹ fresh cassava) and a chip fat content of between 0.23 and 0.37 kg kg⁻¹ wet basis, with the highest frying yields and lowest fat contents being obtained from roots with the lowest water content and cyanide content. The intensity of darkening reactions increased in accordance with the level of reducing sugars, while the rigidity modulus of the chips was negatively correlated with the fibre content. The other characteristics (starch, amylose and total sugar content) were either not or poorly correlated with any of the chip quality parameters studied. Cyanoglucosides were only partially eliminated during frying (over 40% retention), so cultivars with a high cyanide content gave bitter chips. For a similar composition, drying rates and cooking rates were much lower when crop age increased. This could be attributed to a structural effect characterising crop age. © 2000 Society of Chemical Industry     

调味品味型对同-原料生食菜肴卫生质量控制的研究

对4种不同味型的萝卜生食莱肴进行调味制作过程的细菌数变化的测定。结果表明4种莱肴的杀菌效果为糖醋味〉酸辣味〉麻辣味〉成鲜味。经调整调味品用量和结合有关措施，可以使4种味型菜肴杀菌率均达到82％以上。     

调味品味型对同一原料生食菜肴卫生质量控制的研究

对4种不同味型的萝卜生食菜肴进行调味制作过程的细菌数变化的测定。结果表明4种菜肴的杀菌效果为糖醋味>酸辣味>麻辣味>咸鲜味。经调整调味品用量和结合有关措施,可以使4种味型菜肴杀菌率均达到82%以上。     

产业用纺织品原料构成的探讨

从产业用纺织品功能特点、原料特征、产品应用领域探讨了我国产业用纺织品原料构成特点，并就未来发展提出了建议。     

Exposure of engineered nanoparticles to human lung epithelial cells: influence of chemical composition and catalytic activity on oxidative stress

The chemical and catalytic activity of nanoparticles has strongly contributed to the current tremendous interest in engineered nanomaterials and often serves as a guiding principle for the design of functional materials. Since it has most recently become evident that such active materials can enter into cells or organisms, the present study investigates the level of intracellular oxidations after exposure to iron-, cobalt-, manganese-, and titania-containing silica nanoparticles and the corresponding pure oxides in vitro. The resulting oxidative stress was quantitatively measured as the release of reactive oxygen species (ROS). The use of thoroughly characterized nanoparticles of the same morphology, comparable size, shape, and degree of agglomeration allowed separation of physical (rate of particle uptake, agglomeration, sedimentation) and chemical effects (oxidations). Three sets of control experiments elucidated the role of nanoparticles as carriers for heavy metal uptake and excluded a potential interference of the biological assay with the nanomaterial. The present results indicate that the particles could efficiently enter the cells by a Trojan-horse type mechanism which provoked an up to eight times higher oxidative stress in the case of cobalt or manganese if compared to reference cultures exposed to aqueous solutions of the same metals. A systematic investigation on iron-containing nanoparticles as used in industrial fine chemical synthesis demonstrated that the presence of catalytic activity could strongly alter the damaging action of a nanomaterial. This indicates that a proactive development of nanomaterials and their risk assessment should consider chemical and catalytic properties of nanomaterials beyond a mere focus on physical properties such as size, shape, and degree of agglomeration.     

食醋生产原料糖化及酒化模型探讨

以玉米粉原料,探讨了糖化及酒化模,结果表明,加水量与糖化醪的糖及总糖度之间有显著相关性,理想的酒化时间为７２小时。     

酿造酱油中原料配比对种曲质量与成品质量的影响

本文探讨了在酿造酱油中，原料不同配比的选择，通过对比试验，从种曲质量和成品质量方面得出酿造酱油原料的最佳配比。     

Dietary manipulation in dairy cattle: laboratory experiments to assess the influence on ammonia emissions

Improvements to the efficiency of dietary nitrogen use by lactating dairy cattle can be made by altering the concentration and form of protein in the diet. This study collected urine and feces from dairy cows from selected crude protein (CP) treatments of 2 lactation studies. In the first trial, collections were made from cattle fed a diet with high (19.4%) or low (13.6%) CP content (HCP and LCP, respectively). In the second trial, collections were made from cattle fed diets in which the forage legume component was alfalfa (ALF) or birdsfoot trefoil with a low (BFTL) or high (BFTH) concentration of condensed tannins (CT). A system of small laboratory chambers was used to measure NH3 emissions over 48 h from applications of equal quantities of urine and feces to cement (simulating a barn floor) and from applications of slurries, made by combining feces and urine in the proportions in which they were excreted for each treatment, to soil. Reducing dietary CP content resulted in less total N excretion and a smaller proportion of the excreted N being present in urine; urine N concentration was 90% greater for HCP than LCP. Surprisingly, NH3 emissions from the barn floor were similar in absolute terms despite the great differences in urine urea-N concentrations, presumably because urease activity was limiting. Cumulative emissions from fresh slurries applied to soil represented 18% of applied N for both HCP and LCP. Following storage at 20 degrees C for 2 wk, cumulative emissions from LCP were much lower than for HCP, representing 9 and 25% of applied N, respectively. Emissions were also lower when expressed as a proportion of slurry total ammoniacal N (TAN) content (24 and 31%, respectively) because of treatment differences in slurry pH. Increasing CT content of the dietary forage legume component resulted in a shift in N excretion from urine to feces. Cumulative NH3 emissions from the barn floor were greater for ALF than for BFTL or BFTH. Emissions from fresh and stored slurries were in proportion to slurry TAN contents, with approximately 35% of applied TAN being lost for all treatments. Emissions expressed as a proportion of total N applied were consistently lower for BFTH than for ALF.     

服装企业原材料仓库RFID应用方案研究

在分析服装企业原材料仓库管理业务过程的基础上,指出仓库管理存在盘点工作量巨大、库存数量不准确等问题,结合RFID(radio frequency identification)技术的高速移动物体识别、多目标和非接触识别、环境适应性好等特点,提出在服装企业原材料仓库实施RFID的应用方案。该应用方案由3个部分组成,描述应用系统信息需求的信息方案,说明如何使用标签的方法与过程的标签方案和结合具体业务过程的应用方案。该方案可以给服装企业构建RFID应用系统提供较高的参考价值。     

Chlorinated aromatics from combustion: influence of chlorine,combustion conditions,and catalytic activity

Research on the formation of chlorinated aromatics in combustion processes has mainly taken place in the laboratory. Previous attempts to correlate observation data from commercial plants have been inconclusive. This study reports on the outcome of an industrial experiment in a full-scale afterburner. The influence of chlorine input, combustion temperature, and catalytic activity was investigated in a factorial design with two blocks. Polychlorinated benzenes, dibenzo-p-dioxins, and dibenzofurans were formed both at combustion temperatures and below 400 degrees C. The results show that all three experimental factors have statistically significant impact on the formation and release of these toxic byproducts. The quantitative dependence between chlorine input and the occurrence of chlorinated aromatics is of particular interest due to previous controversy. The purpose with this study was to ensure that the installation of a boiler for energy recovery would not cause elevated emissions of chlorinated aromatics. The experiment demonstrated that this risk is probably low, since the presence of catalytic material or an increase in chlorine input is required for this to happen. A general conclusion was that industrial experimentation employing the principles of statistical design could improve the validity in recommendations regarding commercial plant operation.     

原料及添加剂对五谷营养面包品质影响的研究

研究了燕麦、荞麦、豇豆、红豆不同的比例和添加量对五谷面包品质的影响,研究了大豆卵磷脂、α-淀粉酶、复合发酵剂及五谷粉对五谷营养面包品质的影响,通过单因素和正交实验,确定了五谷营养面包的最佳配方。结果表明:五谷面包最佳配方为:燕麦粉∶荞麦粉2∶1,豇豆粉∶红豆粉1∶2,五谷粉添加量7%,大豆卵磷脂添加量0.4%,复合发酵剂添加量为10%,α-淀粉酶添加量为25mg/kg。     

原料组成对清高汤品质的影响

目的 分析不同原料组成熬制清高汤中呈味物质含量的差异.方法 利用高效液相色谱技术分析不同原料组成熬制样品中的氨基酸、核苷酸的含量.结果 所设定的16个原料组成熬制的高汤中氨基酸含量范围为1192.37～3070.59 mg/L,不同氨基酸种类的含量亦差异显著,其中谷氨酸和赖氨酸在大部分样品中含量较高,BZT-14样品的...     

Changes in motor vehicle emissions on diurnal to decadal time scales and effects on atmospheric composition

Emissions from gasoline and diesel engines vary on time scales including diurnal, weekly, and decadal. Temporal patterns differ for these two engine types that are used predominantly for passenger travel and goods movement, respectively. Rapid growth in diesel fuel use and decreasing NOx emission rates from gasoline engines have led to altered emission profiles. During the 1990s, on-road use of diesel fuel grew 3 times faster than gasoline. Over the same time period, the NOx emission rate from gasoline engines in California was reduced by a factor of approximately 2, while the NOx emission rate from diesel engines decreased only slightly. Diesel engines therefore grew in both relative and absolute terms as a source of NOx, accounting for about half of all on-road NO, emissions as of 2000. Diesel truck emissions decrease by 60-80% on weekends. Counterintuitive responses to these emission changes are seen in measured concentrations of ozone. In contrast, elemental carbon (EC) concentrations decrease on weekends as expected. Weekly and diurnal patterns in diesel truck activity contribute to variability in the ratio of organic carbon (OC) to EC in primary source emissions, and this could be a source of bias in assessments of the importance of secondary organic aerosol.     

原料冷冻处理对‘黑比诺’葡萄酒品质的影响

葡萄酒品质很大程度上取决于葡萄原料的质量。为探究酿酒葡萄果实冷冻前处理对葡萄酒品质指标,尤其酚类物质含量的影响,以红色酿酒葡萄品种‘黑比诺’为试验材料,对原料进行常温处理和﹣24℃冷冻处理,在酒精发酵结束后检测葡萄酒的常规理化指标和酚类物质含量。结果表明,原料冷冻处理对‘黑比诺’葡萄果肉中的糖和酸等溶出物影响很小,对源自果皮的成分有显著影响,可提高‘黑比诺’葡萄酒中的干浸出物、单宁、总花色苷、总酚、单体酚和简单花色苷含量,从而显著提升葡萄酒质量。因此,原料冷冻处理可以作为提高葡萄酒品质的前处理措施,推荐用于小规模精品葡萄酒的生产。     

Analysis of quinolone antibiotics in eggs: Preparation and characterization of a raw material for method validation and quality control

A quality control material for the analysis of quinolone residues in egg samples has been prepared. Homogenized fresh whole egg spiked with nine quinolones (marbofloxacin, norfloxacin, ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid and flumequine), at the concentration level of 500 μg kg⁻¹ was lyophilized and homogenized to obtain the reference material. The homogeneity of both the bulk and the packed material was verified. Two different strategies, classical and isochronous, were used for the stability study. Conclusions obtained with the classical and isochronous approaches were similar, but the variability of the isochronous results was lower and this led to lower material uncertainty. The reference material was found to be stable for at least 1 year when stored at either room temperature, 4 °C or −20 °C; −80 °C was taken as reference temperature in all cases.     

原料选择对拉舍尔花边性能和外观的影响

在拉舍尔花边的实际生产中,为了达到舒适性和外观性的完美结合,除了生产工艺上的组织配置之外,原料的选择是花边生产中的一个重要环节。文章叙述了原料选择对拉舍尔花边工艺编织、服用性能和外观效应的影响。