RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT

The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5–1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time‐dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes’ samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second‐order structural kinetic, first‐order stress decay and Weltman models were applied to model the time‐dependent flow properties of the ice cream mixes. Among these, the first‐order stress decay model was found to fit well the experimental data.     

啤酒用玉米米工艺检测指标的研究

通过对啤酒用辅料玉米米的工艺检测指标的研究，从水分、粒度、浸出物、脂肪等几方面制定啤酒用玉米米产品标准。以其为根据，采购原料玉米，验证、修订、完善玉米联产加工工艺(中试)及其参数，选择最佳加工工艺，确定更为合理的工艺参数。     

A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE

A testing device specially designed to study rheological properties of meats and their relation to tenderness is described. Samples are submitted to a sinusodal compression during 1 to 2 cycles with recovery delay of 0 to 10 s at frequencies between 0.05 and 25 Hz so that deformation rates thus attained overlapped those of chewing. The compression can be regulated between 10 and 90%, and adjusted to initial sample height from 3 to 30 mm. Sample strength is measured by a force quartz transducer connected to a high speed data acquisition and storage system, versus the deforming tool displacement whose specific law is given.     

RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9‐month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation.     

高温蒸汽处理对绿茶中没食子儿茶素没食子酸酯含量的影响

采用高压灭菌锅和高压锅产生的高温蒸汽处理茶鲜叶，研究高温蒸汽处理对绿茶中没食子儿茶素没食子酸酯（GCG）含量的影响。结果表明，茶鲜叶经过高温蒸汽处理，能有效提高绿茶中的GCG含量，并且水浸出物总量有所增加，同时感官品质接近对照常规绿茶。     

小麦麸皮中低聚木糖底物-半纤维素提取条件的研究

论述了低聚禾糖的生产概况、发展前景和重要作用．测定了麸皮中相关成分的含量．研究了麸皮中碱法提取半纤维素的适宜条件，结果为：温度50℃；固液比1：20；氨氧化钠溶液浓度0．7％；时间1．5h．     

酶法提取树莓叶黄酮类化合物的研究

采用纤维素酶酶解预处理与醇溶液浸提相结合的提取工艺从树莓叶中萃取黄酮类化合物。用双波长分光光度法测总黄酮含量，探讨了影响提取率的主要因素，最后用正交法确定了最佳提取工艺。结果表明：各因素对提取效果影响的顺序依次为介质pH〉酶浓度〉酶解温度〉酶解时间，确定最佳提取工艺为酶浓度0．35mg／mL，酶解时间150min，酶解温度50℃，介质pH为4．0，总黄酮得率达2．94％。     

13—A STUDY OF THE PARAMETERS MEASURED IN THE WRINKLING OF WOOL IN A FIXED-DEFORMATION TEST

In wrinkling tests based on angular recovery from a fixed deformation, constraints imposed on the fibres by virtue of yarn or fabric construction are of secondary importance. When ageing effects have been eliminated, this results in similar wrinkle-ratings for all fabrics. Any performance differences subjectively assessed during wear arise from either fabric deformability or optical effects caused by differences in curvature.     

醋酸乙烯酯-丙烯酸丁酯乳液共聚的研究

乳液聚合是生产高聚物的重要方法。本文用半连续乳液聚合的方法合成醋酸乙烯酯丙烯酸丁酯乳液,探讨了乳化剂、引发剂等因素对乳液聚合及乳液性质的影响。     

虫胶果蜡在茄子保鲜中的应用研究

探讨了虫胶果蜡在茄子保鲜中的作用。结果表明，虫胶果蜡可减少茄子的水分损失，降低腐烂率，抑制呼吸，同时增加果面亮度，提高商品价值。     

汽车空调制冷压缩机性能测试台调速系统设计

针对原汽车空调用制冷压缩机性能测试台存在的压缩机转速不易控制、制冷工况不易稳定这一问题，对压缩机转速调节系统进行了改进，将开环系统改为闭环系统．该系统调节范围宽，精度高，适应性强，能较好地满足不同转速下汽车空调制冷压缩机性能测试要求     

THE MAJOR BIOCHEMICAL CONSTITUENTS OF AN ACID EXTRACT OF BARLEY FLOUR AS USED IN VISCOSITY DETERMINATIONS BY THE FALLING BALL METHOD

The viscosity of an acid extract of barley flour, measured as its ‘falling time’, has been used as a guide to malting potential.²² One such extract, made from a sample of Maris Mink, was examined in detail to identify the principle biochemical constituents and to investigate their contribution to viscosity. The extract contained a high concentration of carbohydrate (3·30 mg/ml) divided into two discrete fractions of high and low molecular weight (in the weight ratio of 39:61) by gel filtration. The high molecular weight component was polydisperse and consisted principally of β-glucan with some starch and pentosan also present. The low molecular weight fraction contained mostly fructose, glucose and some pentose. Protein present in the extract (1·07 mg/ml) was derived almost exclusively from the albumin and globulin (salt soluble) fraction of barley protein. Studies on the viscosities of reconstituted preparations of these components indicated that β-glucan made the major contribution to the viscosity of the extract. This conclusion is supported by observed changes in viscosity after the extract was treated with β-glucanase, α-amylase and protease.     

黑玉米在面包生产中的应用研究

对黑玉米粉在面包生产中的应用进行了试验研究。结果表明，随着黑玉米粉添加量的增加和黑玉米粉颗粒的减小，面包质量均有不同程度的下降；黑玉米粉的添加量应控制在一定范围内，细度为50、70和90目／2.54cm的黑玉米粉的添加量分别不能超过8％、7％和7％。     

CHROMATOGRAPHIC STUDY OF THE INFLUENCE OF LINOLEIC ACID AND ISO-α-ACIDS IN THE FORMATION OF CARBONYLS IN BEER

The influence of the concentration of linoleic acid, iso-α-acids and metabisulphite in the formation of volatile carbonyls in beer has been studied. The ageing of the beer is effected by means of a 1.5 hour reflux at pH=2 and the carbonyl compounds are determined by high pressure (HPLC) liquid chromatography of the corresponding 2.4 dinitrophenylhydrazones (DNPS). It has been shown that carbonyls with more than 5 carbon atoms mainly come from the autoxidation of linoleic acid. The inhibiting action of metabisulphite has also been confirmed     

A KINETIC STUDY OF THE SUSCEPTIBILITY TO ENZYMIC HYDROLYSIS OF STARCH IN MALT

Finely-ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first-order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 10⁴ cal/mole and a frequency factor of 6·73 × 10⁵³ min^?1. The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C.     

模糊排序在酿酒葡萄梅鹿辄上的应用

本文运用模糊数学中的模糊排序方法，对酿制干红葡萄酒品种梅鹿辄进行种植区域的研究，通过对新疆部分地区相似因子的综合排序，结果发现焉者，伊犁等地是合适的地区，哈密为不适宜地区。     

微波干燥技术在食品工业中的应用研究

微波干燥技术是一种应用在食品工业的快速脱水新技术。介绍了近年来微波干燥技术在谷类、果蔬和水产品等食品原料中的应用技术研究,分析了现状及存在的问题,提出了微波干燥技术在食品工业中的应用研究可能发展的方向。     

He－Ne激光多方式出光在针灸医疗上应用研究

介绍了Ｈｅ－Ｎｅ激光器多方式出光的原理和应用。其中干涉出光使同一出射激光束在不损失能量的条件下，由１次只照射１个人体穴位变成同时照射几个人体穴位，缩短了１人次的治疗时间，提高了治疗效果。     

抗静电剂PEE的合成及其在涤纶织物中的应用研究

选用DMT、EG和PEG合成了抗静电剂PEE，并通过试验分析得出了抗静剂PEE对涤纶进行抗静电整理的优化工艺。     

阿魏酸及其衍生物对食用油脂抗氧化效果的评价

对阿魏酸及其衍生物在食用油脂中的抗氧化效果进行评价。通过考察油脂过氧化值（POV值）与酸价（AV）这两个指标，分别对BHT（二丁基羟基甲醚）、阿魏酸、阿魏酸乙酯、阿魏酸戊酯、α-生育酚阿魏酸酯在植物油脂（大豆油）与动物油脂（猪油）当中的抗氧化性能进行比较与评价。