共查询到20条相似文献,搜索用时 140 毫秒
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为了解传统风脱水以及盐脱水对萧山萝卜干中挥发性风味物质的影响,基于电子鼻(E-Nose)和固相微萃取-气-质联用(SPME-GC-MS)两种技术,对不同脱水方式萧山萝卜干中挥发性风味物质进行分析。电子鼻检测结果显示,不同脱水方式萧山萝卜干中挥发性风味物质差异明显,盐脱水萝卜干在LY2/LG、LY2/G、LY2/AA、LY2/GH、LY2/gCTL、LY2/gCT传感器响应值相对于风脱水萝卜干的响应值偏小,说明采用电子鼻系统可以显著区分。采用SPME-GC-MS方法,分别从风脱水和盐脱水萧山萝卜干中检测出58和35种挥发性香气物质。其中风脱水萝卜干产生大量挥发性风味成分,且其挥发性香气成分种类高于盐脱水萝卜干,尤其是萝卜特征性风味物质-异硫氰酸酯类化合物的相对含量差异较大,相当含量分别为11.65%和0.37%。 相似文献
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浅谈制盐企业盐泥脱硫 总被引:1,自引:0,他引:1
根据制盐企业在生产过程中所排放的废弃物盐泥的特点,摸索出了一条利用废弃盐泥转化为硫吸收剂用于电厂锅炉脱硫方法,为盐泥废物的利用找到出路.解决了制盐企业盐泥处置困难和电厂锅炉尾气对环境造成污染的问题。 相似文献
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《中国调味品》2019,(5)
采用一盐脱水工艺腌制榨菜和三盐脱水工艺腌制榨菜为实验材料。榨菜质构测定采用TMSTRO专业研究级物性分析仪进行分析。结果表明:不同盐脱水腌制工艺对榨菜的质构影响较大,具体表现为经加工后榨菜的硬度增大,三盐榨菜的硬度一盐榨菜;一盐榨菜的脆度茎瘤芥,三盐榨菜经加工后的脆度原料茎瘤芥;弹性均增大,但三盐榨菜较茎瘤芥的弹性增加幅度不大,一盐榨菜的弹性有大幅度的增加;咀嚼性值较原料也有增加,一盐榨菜的咀嚼性值三盐榨菜;粘结性值呈递增性增加,三盐榨菜一盐榨菜茎瘤芥;内聚性值也有一定程度的增加,三盐榨菜一盐榨菜;3种实验材料测得质构各指标值的变异系数小,表明测得值的离散程度小。 相似文献
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为更好地解析窖泥,为窖泥质量提升提供更多的技术储备,采用化学法和物理法对窖泥进行驯化。化学法利用高通量测序技术解析老熟窖泥中原核微生物多样性,针对其中的主要菌群梭菌及甲烷菌设计一种无机盐培养基进行窖泥核心菌群的驯化;物理法利用窖池不同层次生酸情况的差异,采用置换法进行窖泥驯化。结果表明,窖池微生态经化学法调控后酒样中的己酸乙酯含量提高了44.67%,乳酸乙酯含量降低了37.25%;经物理法调控后酒样中的己酸乙酯含量提高了12.22%,乳酸乙酯含量先升后降,杂醇油中正丙醇含量降低了20.8%。两种方法均达到了窖泥驯化的目的,综合酒质得到提高。 相似文献
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由于井眼内充满泥浆,地层又具有渗透性不同程度的含有地层水,因此地层水电阻率对于电阻率测井方法测出的地层电阻率有非常大的影响。而地层水电阻率的主要影响因素有以下几个因素。一是地层水的含盐浓度;二是盐的化学成分;三是地层水的温度。因为它们影响地层水中离子的数目和运移速度。 相似文献
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M. M. Bergamaschi O. D. H. Santos P. A. Rocha-Filho S. E. Friberg 《International journal of cosmetic science》2009,31(1):71-71
Dead Sea mud and salts are known for their therapeutic and cosmetic properties. The presence of Dead Sea (DS) salts in different types of cosmetics has affected the stability and the flow properties of the finished products. In this study, an attempt was made to find the optimum Dead Sea salt content in a cosmetic emulsion (model of body cream) using both rheology and stability measurements. The rheological properties were tested during a four-month storage period at three different storage temperatures: 8°C, room temperature, and 45°C. In addition to rheological measurements and centrifuge tests, the conductivities of the emulsion samples were also determined. The centrifuge tests showed that the cream samples containing more than 0.25 wt% of DS salt showed phase separation. The addition of DS salt to the cosmetic emulsion led to two maxima in the emulsion viscosity at salt contents of 0.07 wt% and 0.15 wt%. However, the emulsion samples containing 0.15% of DS salt was considered the optimum sample since it contained the maximum amount of salt and exhibited the maximum viscosity at all tested conditions. It was found that the viscosity of the emulsion is increased with storage time and storage temperature. This behavior was accompanied by a decrease in conductivity. This behavior was explained by water evaporation from the emulsion. However, it has been shown that the presence of DS salt in the cosmetic emulsion significantly reduces the rate of water evaporation. The conductivity measurements reflect the rate of water evaporation, and the presence of DS salt reduces the rate of conductivity. Conductivity is observed to decrease with storage time and temperature. 相似文献
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该研究分析了浓香型白酒新、老窖池分层池底窖泥中钙离子、相对钙含量分别与pH值、乳酸之间的皮尔森相关性和线性回归关系。通过统计分析发现:与新窖泥相比,老窖泥中钙离子和相对钙含量与pH值的相关性(-0.808 1,0.750 2)以及与乳酸的相关性(0.717 6,-0.637 9)较强,线性回归拟合度较高;受表层0~3 cm新窖泥钙盐过度解离的影响,新窖泥中相应的相关性较弱。结果表明,pH值和乳酸含量差异对新、老窖泥钙离子和相对钙含量差异有较大影响。推测新、老窖泥表层0~3 cm钙离子和相对钙含量的显著差异与两者乳酸含量差异引起的钙盐解离差异有直接关系,与其菌群乳酸降解差异有间接关系。该研究为“退化”和“钙化”窖泥的形成提供了新的理论依据。 相似文献