葵花籽油中酸价测量结果的不确定度评价

目的 分析食用油中酸价测定的不确定度来源并建立不确定度评定方法, 为检验数据的可靠性和准确性提供参考。方法 依据GB 5009.229-2016《食品安全国家标准 食品中酸价的测定》和JJF 1059.1-2012《测量不确定度评定与表示》建立数学模型, 计算各变量的不确定度, 最终计算扩展不确定度。结果 结果显示, 样品中酸价的扩展不确定度为U=1.764×10?3 mg/g, 样品中酸价含量为(0.16±0.002) mg/g(置信水平95%, 包含因子k=2)。结论 在测定过程中, 测量重复性对总的不确定度影响最大, 其次是滴定管的体积。     

曲虫治理效果分析

通过对曲虫治理应用研究效果的分析 ,结果表明 :质量效果提高 7% ,糖化力效果提高 80 % ,综合效果提高 92 7%。     

两种脂肪酸聚甘油酯(PGE)的性质比较

脂肪酸聚甘油酯(Polyglycerol esters of fatty acids,简写为PGE)在常温下有半固态和固态两种存在状态,本文通过对分别添加这两种PGE的软冰淇淋基料进行粘度、pH、粒径分析和垂直扫描分散稳定性分析(Turbiscan),发现半固态PGE的添加量为0.2%时,乳状液的粘度最低,粒径最小,稳定性最好;固态PGE的添加量为0.4%时.乳状液的粘度最低,粒径最小.通过比较发现,两种PGE对基料的影响有很大差别:半固态PGE能使乳状液的粒子更小,并能有效延长乳状液的稳定性;而固态PGE由于其熔点较高,可以促进脂肪结晶.     

Improvement of Rates of Convergence of Iterative Methods of Variance Component Estimation

Exact relationships of quadratic forms for restricted maximum likelihood and the pseudo expectation methods were presented for balanced data and a model containing only one random factor. These relationships were extended to unbalanced data as approximations and schemes for improving the convergence rates of the two methods of variance component estimation were compared empirically using simulated data. The proposed scheme for restricted maximum likelihood was found inappropriate since it converged rapidly but to a different final estimate than usual restricted maximum likelihood. The scheme for the pseudo expectation method also converged rapidly and to the same final estimates as the usual pseudo expectation method, and hence is recommended as a means of obtaining a good prior for restricted maximum likelihood.     

制革清洁化技术的进展

就皮化材料与清洁化制革的关系、目前传统制革工艺中存在的严重污染问题及针对这些问题近年来采取的新的方法进行了探讨,指出清洁化是我国制革行业的必由之路,清洁化制革工艺与皮化材料的关系非常密切,只有研发出相应新型的、高吸收的、功能型的、易降解型的各类化工材料,才合乎清洁化生产的要求。在制革工艺中采用生物酶制剂辅助浸水脱脂、无硫脱毛与无灰浸碱工艺、无铵脱灰/碱等改造传统工艺,减少污染;采取高吸收铬鞣、无铬或少铬鞣制,提高铬的吸收率或克服铬鞣的弊端;在染整中,合成并采用助剂辅助染料、复鞣剂和加脂剂等的吸收与结合。这几方面通过集成应用,方可减轻制革的污染,实现清洁化生产。同时,就皮革固废物的利用及水的循环使用问题提出些看法。     

Substrate and parasubstrate regulation of physiological processes at various levels of the organization of living systems as illustrated by examples of the regulation of appetite, of the specific dynamic action of food and of the inhibition of processes of absorption]

It was demonstrated that in the organism of higher animals the adaptation regulation of food uptake and nutrient absorption and transport comprises, in addition to the classic mechanisms of substrate regulation, specialized non-substrate and parasubstrate mechanisms which control the uptake of food and other substrates at all three levels (organosystemic, organic and cellular). As to the organosystemic level, it was observed in duodenectomized rats that appetite inhibition is produced not only by a stimulation of the receptors and by an increase in the concentration of the food substrates and of the metabolites in the blood, but also by one of the intestinal appetite-inhibiting hormones, arenterin. As to the organic level, it was evidenced that the enzymatic and transport functions of the small intestine and the numerical composition of the enterocyte population in the different segments are determined by the substrate load on the respective areas of the small intestine as well as by the blood and chyme-mediated intersegmental reactions in the small intestine. As to the tissular and cellular levels, the possibility of a regulation of the enzymatic and transport systems of the microvilli by means of substrates contained in the mucous membrane of the small intestine and endogenous substances (permein and antipermein) was evinced.     

An assessment of dynamics of electrochemical polymerization of pyrrole

In this work, the dynamics of electrochemical polymerization of pyrrole was assessed by measuring the system current and polymer yield under different cell dimensions and polymerization conditions. The effects of distance between electrodes on the yield and system current were described. Also, the effects of monomer concentration and electrode size on monomer-to-polymer conversion were critically analyzed with respect to the energy supplied to the system. The enthalpy of the process was also determined. It was observed that the yield was directly proportional to the product of system current and time when sufficient monomer and electrode space for deposition of polymer were available otherwise the electrical energy was transformed more into heat energy. Electrochemical polymerization of pyrrole was found to be an exothermic process, and the enthalpy of polymerization increased with an increase in polymerization temperature.     

Effect of Starch of Textural Properties of Surimi Gel

The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r = 0.90 to 0.97, P>0.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation.     

A Study of Various Mechanisms of Attrition of Fibres as a Result of Abrasion

This paper presents an account of an experimental study of the pure-bending and recovery properties of both continuous-filament and spun yarns. The bending behaviour of yarns is approximately represented by a simple two-element rheological model of an elastic element and a single frictional element acting in parallel. The use of this model allows the bending deformation to be separated into an elastic and a frictional component, measured by the flexural rigidity and the frictional (or coercive) bending moment, respectively. An expression for the frictional couple in yarn-bending is derived from consideration of the lateral forces acting within the yarn and the degree of set of fibres in a twisted yarn. Bending experiments were made with nylon model plied yarns, conventional multifilament yarns, and staple-fibre yarns; it is shown that the level of residual fibre tension within both unset and set yarns can be estimated from the experimental values of the frictional bending moment by semi-empirical means. The mechanisms of bending for conventional polyester-fibre multifilament and worsted-spun yarns are investigated and the effects of yarn linear density, twist, and yarn-setting treatment studied. The bending behaviour of a series of wool-nylon blended-fibre yarns is also discussed in terms of the simple two-element rheological model of yarn-bending behaviour. It is shown that both the flexural rigidity and the frictional bending moment for the blended-fibre yarns can be calculated by assuming independent behaviour of the fibre during bending.     

奇可力皂苷抗脑缺血作用研究

目的：探讨奇可力皂苷（Grosss aponin of Chicory，GSC）的抗脑缺血作用。方法：以电阻法阻断大脑一侧中动脉造成局灶性脑缺血模型，观察奇可力皂苷对脑梗死面积及行为评分的影响以探讨其抗脑缺血作用及其作用机理：采用大鼠血瘀模型，观察奇可力皂苷对血瘀大鼠血小板聚集率及凝血时间的影响。结果：GSC10．4、20，8、31．2mg／kg均可明显减少脑梗死面积（p〈0．05，P〈0．01）；GSC10．4、20．8、31．2mg／kg可明显抑制血瘀大鼠的血小板聚集率（p〈0．05），还可明显延长血瘀大鼠的凝血时间（p〈0．05）。结论：GSC具有一定的抗脑缺血作用，其作用机理可能与降低血小板聚集性及抗凝血作用相关。     

大蒜3种脱水加工工艺比较

目的探究热风干燥法、微波干燥法和冷冻干燥法对干燥大蒜品质的影响。方法测定3种干燥方法下大蒜的脱水率、复水率、色值以及能耗,运用SPSS统计进行分析。结果护色液对干燥工艺无影响;热风干燥的脱水率为46.41%,复水率为104.53%,色值为143.36;冷冻干燥的脱水率为71.44%,复水率为186.52%,色值为191.07;微波干燥的脱水率为54.46%,复水率为88.21%,色值为177.80。结论热风干燥、微波干燥和冷冻干燥对干燥大蒜品质的影响各有优缺点;冷冻干燥工艺最为理想,能耗最低,但是在设计工艺的生产过程成本最为昂贵,需要进一步改进。     

造纸机湿段真空系统的设计

造纸机湿段真空系统可以是:总的真空系统或各真空点独立的真空系统。采用正确的技术参数来设计真空系统,可对造纸机湿段效能的发挥,提供重要和必要的条件。本文介绍了一些设计参数与工厂实例。     

Technology of removal of unwanted components of dry beans

Dry beans are one of the inexpensive sources of reasonable quality proteins, carbohydrates, vitamins, minerals, and fiber. Their underutilization has been attributed to the presence of several factors, such as proteinase inhibitors, flatus factors, tannins, phytates, phytohemagglutinins, and the beany flavor. Removal of these unwanted components promises improved utilization of dry beans for human food purposes. The current methodology of removing these factors includes several food processing techniques such as soaking, dry and moist heat treatment, filtration, germination, and fermentation. The commercial feasibility of these processes will be discussed. The current lack of knowledge about deleterious effects of the residual components (remaining after processing) will be addressed and the needs for the future will be discussed.     

酶水解猪皮胶原的色谱分离研究

比较详细地描述了用现代色谱分离的试验方法.用本实验室自制的弱阳离子交换树脂将猪皮胶原的酶水解产物成功地分离为5个组分,并详细讨论了影响分离效果的各种因素,确定了最佳分离条件.     

Features of feeding behavior of students of the Peoples' Friendship University of Russia

The feeding behavior of students of Peoples Friendship University of Russia from 55 countries (557 persons) was studied by questionary method. Most students (83%) recognized the changes in nutrition after admission to the university. A quarter of students noted the ill health. The adaptation to the new nutrition type of at 12% per a year of study. About third (31%) rated their nutrition as good, 39%--as satisfactory, 20%--unsatisfactory at the moment of research. 80% of students broke a diet. About half of students (51%) regularly miss a breakfast, 34% and 15%--miss a dinner and supper. More than 60% of students eat hot meals not oftener than once a day. Insufficient consumption of fish, eggs and bean by students also was noted in the course of research. Irrationality of the educational schedule and the high prices for foodstuffs are leading causes of breaking of nutrition according to students.     

盐水浓度对半硬质干酪品质影响研究

研究盐水浓度对半硬质干酪品质的影响,以确定其最佳添加量。采用单因素试验设计,盐水浓度分别为12%、15%、18%、21%和24%。在其他工艺条件相同的情况下,分别加工一批干酪,然后测定成熟干酪的性能指标。结果表明,随着盐水浓度的增加,干酪的感官评定值和硬度逐渐增加;pH4.6可溶性氮含量、游离氨基酸总量和水分含量逐渐降低,而pH值变化不大。以感官评定值为主指标,结合其他性能指标,确定最佳盐水浓度为21%～24%。     

预处理对六种黄酒酿造原料酿造特性的研究

为探究不同黄酒酿造原料的酿造特性,以红谷、张杂谷、圆糯米、黍米、金米、粳大米等六种谷物为原料进行浸泡和蒸饭实验,监测浸泡过程中不同原料质构和色泽的动态变化;比较了浸泡后六种米浆水的有机酸和氨基酸组成;并对蒸饭中挥发性风味物质的含量进行分析。结果表明,浸泡过程中六种谷物的颜色和质构参数存在显著差异（P＜0.05）。红谷米浆水的总氨基酸含量最高（976.49 mg/L）,乙酸、酒石酸和柠檬酸含量显著高于其他谷物米浆水的相应含量（P＜0.05）。六种谷物蒸饭样品中共检出165种挥发性成分,其中红谷蒸饭中酸类（11.75 μg/100 g）和酚类含量（10.54 μg/100 g）远高于其他谷物。综上所述,红谷米浆水中氨基酸含量以及蒸米中酸类香气成分较高,这有利于发酵醪的进一步微生物发酵。     

Influence of the manner of excitation of a machining system on the stability of the process of periodic circular cutting of wood tissue

The article deals with dynamic analysis of the influence of the manner of excitation of a machining system on the stability of the process of periodic circular cutting of wood tissue at an invariable frequency of cutting, taking into account dynamic properties of the machining system. For stability analysis we used a dynamic model developed for this purpose (Bu?ar and Kopa? 1996). The manner of excitation of the machining system has been defined by the radial immersion of the tool and the workpiece, taking into consideration, in modelling the process of cutting, both internal and external modulation of the cutting or exciting force. The internal modulation is the result of the effect of the properties of the machined material which are given by specific cutting pressurek _s, while the external modulation is the consequence of the varying material flux which is affected by relative displacements between the workpiece and the tool. Relative displacements, which are the result of the manner of excitation and dynamic properties of the machining system, are also the cause of self-excitation occurence. The results of analyses point to it that the manner of excitation of a machining system with known dynamic properties is of the essence for the stability of the process of periodic circular cutting of wood tissue.     

我国现行真菌毒素检测标准概述

真菌毒素污染是一个世界性的公共安全问题,也是我国食品安全监管的重点,近年来我国多次修订该类标准。真菌毒素检测标准数量众多,标准的制定发展迅速。本文系统的描述了我国现行有效的各类真菌毒素检测标准:国家标准(GB)、行业标准(LS、NY、SN)及部分地方标准,通过对这些标准的检测方法和检出限的阐述和分析,从应用和市场的角度提出了一些建议和看法,以期能为质检部门监管及企业自检提供科学依据,同时,希望为我国标准的修订提供参考性建议。     

特色生态技术生产浓香型白酒工艺的研究(四) 特色生态技术对酿酒所形成的伴生物产物循环利用的研究

以生态技术对酿酒工艺中形成的拌生物产物循环利用,把酿酒副产品-黄水有机废水和底锅水,酒糟转化为环保型营养液和植物高蛋白质饲料,酒糟用于养殖蝇蛆、蚯蚓间接生产动物蛋白质饲料;酿酒设备的改进与创新达到节能环保;建立生态园区,积极倡导绿色,低碳的生态酿酒理念和社会责任贯穿于生态酿酒生产的始终。实现节能减排清洁环保和资源的循环利用;达到经济效益、社会效益和环保效益的同步增长。