简述开匹率与产质消耗的关系

论述了成品降等率、结辫率、开匹率三项指标的关系，阐述开匹率对成品质量、产量及消耗的影响，强调了考核开匹率的重要性和必要性。     

竹节纱上浆性能的测试与分析

探讨竹节纱的竹节部分和基纱部分上浆效果。观察了竹节纱竹节部分和基纱部分的浆纱截面形态特性,测试了竹节部分和基纱部分的上浆率、浸透率、被覆率、浆膜完整率、强伸度、毛羽指数等性能指标;分析比较了竹节纱及其各部分上浆前后的性能变化。结果表明:原纱竹节部分的断裂强力稍小于基纱部分的断裂强力,强力不匀率明显偏大,毛羽较多;上浆后,与基纱部分相比,竹节部分浸透效果好,上浆率低,增强率高,减伸率小,被覆率、浆膜完整率、毛羽降低率略差。认为:研究竹节纱的上浆性能有助于竹节纱产品工艺参数的制定。     

颗粒饲料热特性参数的试验测定

采用红外线纵向热流法和量热器混合法分别测定了几种颗粒饲料的导热率和比热，并计算了热扩散率，建立了这些热特性参数关于含水率和温度的数学模型。结果表明，比热、导热率、热扩散率与颗粒含水率和温度均呈良好的线性关系。     

机械加工方式及油脂对胡萝卜中β-胡萝卜素生物接近度的影响

研究不同机械加工方式(1 mm×1 mm×1 mm切丁、2 mm×2 mm×2 mm切丁、打浆)和油脂(添加量0%、3%、5%、10%)对β-胡萝卜素生物接近度的影响。采用高效液相色谱法(high performance liquid chromatography,HPLC)测定β-胡萝卜素浓度,采用静态体外消化法、以释放率和胶束化率为指标评估β-胡萝卜素生物接近度。结果表明:3种机械加工处理的胡萝卜在相同油脂添加量条件下,β-胡萝卜素的释放率和胶束化率由大至小的排序均为:打浆处理(释放率为2.069%~32.565%,胶束化率为0.324%~1.999%)、切丁1 mm×1 mm×1 mm(释放率为1.088%~6.162%,胶束化率为0.226%~0.911%)和2 mm×2 mm×2 mm(释放率为0.335%~4.102%,胶束化率为0.109%~0.242%);不同油脂添加量均提高了胡萝卜中β-胡萝卜素的释放率和胶束化率,且油脂添加量分别与释放率和胶束化率均呈线性关系,但是提高幅度因机械加工方式不同而异:10%油脂添加量与无油脂添加相比,打浆处理的释放率提高了约15倍,胶束化率提高了约5倍,1 mm×1 mm×1 mm胡萝卜丁的释放率和胶束化率分别提高了约5倍、3倍,2 mm×2 mm×2 mm胡萝卜丁的释放率和胶束化率则分别提高了11倍、1倍。     

风速与含湿率对棉针织物热湿传递性能的影响

为了分析风速、含湿率对棉针织物的具体影响程度,针对棉针织物的保暖性问题,选取12种常见的棉针织物以及棉/涤混纺针织物为研究对象,用KES织物风格测试仪和平板保温仪对不同含湿率、风速下针织物的热阻、热传导率、接触冷暖感以及保暖率进行了测试,利用方差分析和回归分析法研究了风速和含湿率对织物保暖性的影响程度。结果表明:含湿率对棉针织物热学性能有显著的影响;在含湿率和风速同时变化的环境下,在棉纤维中混入一定的涤纶可使织物保暖率提高10%;含湿率、风速以叠加的方式对织物保暖性产生影响,保暖率与风速、含湿率、接触冷暖感之间为多元线性关系。     

不同脱皮设备对青稞米加工碎米率的影响

采用青稞为原料,对比了青稞米加工中柔性脱皮机和碾米机对碎米率的影响。分析了2种脱皮设备对青稞麸皮中淀粉含量的变化趋势和原因,探讨了入机水分、脱皮率、灭酶、筛分工序等对青稞米加工过程中碎米率的影响。研究结果显示,青稞米加工最佳的入机水分为16%;碎米率随着脱皮率升高而升高,碾米机的碎米增长率高于柔性脱皮机;脱皮率10%时,灭酶对碎米率无显著性影响,脱皮率10%时,灭酶处理使碎米率显著上升;脱皮率10%时,筛分工序能够降低碎米率和提高青稞米粉的亮度;柔性脱皮机能缓解青稞制米时碾米机过碾的问题,降低了富葡聚糖相中淀粉的含量。     

降低清梳联生条重量不匀率的实践

探讨降低清梳联生条重量不匀率的措施。介绍了梳棉生条内不匀率和外不匀率概念及测试计算方法,分析了影响生条内不匀率和外不匀率的主要因素,提出了改善生条不匀率的技术措施和一般工艺调整原则。在保证机械状态良好的情况下,通过对整个系统参数的规范、细化调整与优化,保证各机械的运转效率,使清梳联生条的内不匀率和外不匀率水平有了显著提高。认为:只有做到清梳联设备状态良好稳定、操作规范、参数调整合理,才能有效地稳定并降低清梳联生条重量不匀率。     

不同脱皮设备对青稞米加工碎米率的影响研究

本实验采用青稞为原料,对比了青稞米加工中柔性脱皮机和碾米机对碎米率的影响。分析了两种脱皮设备对青稞麸皮中淀粉含量的变化趋势和原因,探讨了入机水分、脱皮率、灭酶、筛分工序等对青稞米加工过程中碎米率的影响。研究结果显示,青稞米加工最佳的入机水分为16%;碎米率随着脱皮率升高而升高,碾米机的碎米增长率高于柔性脱皮机;脱皮率＜10%时,灭酶对碎米率无显著性影响,脱皮率＞10%时,灭酶处理使碎米率显著上升;脱皮率＞10%时,筛分工序能够降低碎米率和提高青稞米粉的亮度;柔性脱皮机能缓解青稞制米时碾米机过碾的问题,降低了富葡聚糖相中淀粉的含量。     

小麦制粉中刮粉率、取粉率、出粉率及异同

系统综述了小麦制粉中的刮粉率、取粉率和出粉率.从技术概念出发,通过计算公式和对各自所处层面的指导功能和作用,表明刮粉率越高、取粉率和出粉率随之提高,但又反过来影响刮粉率的最佳取值.三者有许多的共同点和不同点,相互制约、依存.     

毛织物缩率的选定与控制的探讨

毛织物缩率的选定与控制是产品设计的核心,影响缩率变化的因素很多,有纺纱、织造、染色整理等工艺加工流程所造成的缩率,经过理论分析和实际表现,文章中列举了影响织物缩率的主要因素,如原料规格、原料成分、纱线支数高低、纱线排列密度、织物组织中交织点的多少、浮长线的长短、织物的层数、织造各工序的纱线张力、温湿度、染整工艺和加工条件、产品品种等。文章提供了常用和常见的缩率数据,并对精粗纺织物缩率大小的规律做了详细的说明。     

Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat

Food Science and Biotechnology - Oxidative stability of horse fat rendered at 70 °C, − 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse...     

Retention and stability of bioactive compounds in functional peach beverage using pasteurization,microwave and ultrasound technologies

Food Science and Biotechnology - The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for...     

Effects of hot air,microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)

Food Science and Biotechnology - The effects of microwave (90 W and 180 W), hot air (60 and 70 °C) and vacuum (60 and 70 °C with 200 and...     

Pre-sliced or do it yourself? – Determinants of schoolchildren’s acceptance of convenience fruits and vegetables

Previous research shows that the method of preparation can significantly influence children’s fruit and vegetable (F&V) acceptance. The purpose of this study was to analyze the determinants of children’s liking of industrial pre-sliced and single packed F&V within the framework of the European Union School Fruit Scheme (SFS). In addition, the influence of the liking of pre-sliced F&V on the choice for pre-sliced vs. non-pre-sliced F&V was determined. A baseline survey was conducted with 118 schoolchildren (aged 8–10 years) receiving normal F&V in the framework of the SFS and involved the preparation and characteristics of F&V. After the intervention group (n = 60) received pre-sliced F&V for 6 weeks, the survey was conducted again with complementary questions concerning pre-sliced F&V, and the results were compared with those of a control group (n = 58) that continued to receive non-pre-sliced F&V. The survey results indicated that the liking of F&V significantly decreased in the intervention group, while it remained constant in the control group. Multiple regression analyses indicated that the sensory deficits and negative packaging characteristics of pre-sliced F&V significantly and negatively influenced the rating for pre-sliced F&V, while savings in effort and time for preparation positively influenced the liking. Furthermore, the liking of pre-sliced F&V significantly and positively influenced the choice for pre-sliced F&V. In contrast, a positive attitude towards F&V preparation negatively influenced the choice of pre-sliced F&V. Based on the results, the general distribution of pre-sliced F&V cannot be recommended in the framework of school-based F&V intervention programs.     

中国肉制品工业五十年回顾与展望(下)

本文详细总结了新中国五十年肉制品工业发展的方方面面,其中包括肉制品的数量、质量、品种、原辅料、加工工艺与设备、肉类科技进步与交流、人员培训、行业管理等等.着重阐明了改革开放后近20年的巨大变化,同时也对未来20年我国肉制品工业的前景作了初步展望.     

Lipid content of frozen fish: Comparison of different extraction methods and variability during freezing storage

In this work, a microwave-assisted extraction (MAE) methodology was compared with several conventional extraction methods (Soxhlet, Bligh & Dyer, modified Bligh & Dyer, Folch, modified Folch, Hara & Radin, Roese-Gottlieb) for quantification of total lipid content of three fish species: horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), and sardine (Sardina pilchardus). The influence of species, extraction method and frozen storage time (varying from fresh to 9 months of freezing) on total lipid content was analysed in detail.The efficiencies of methods MAE, Bligh & Dyer, Folch, modified Folch and Hara & Radin were the highest and although they were not statistically different, differences existed in terms of variability, with MAE showing the highest repeatability (CV = 0.034). Roese-Gottlieb, Soxhlet, and modified Bligh & Dyer methods were very poor in terms of efficiency as well as repeatability (CV between 0.13 and 0.18).     

Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin

Food Science and Biotechnology - Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C...     

基于电子鼻的稻谷霉菌在线检测系统的研制

针对传统稻谷霉检测方法操作繁琐,针对这一问题,本文设计了一种基于无线电子鼻的稻谷霉菌在线检测系统。该系统由气体检测装置、下位机系统以及上位机远程监控系统构成,具有数据采集、处理、显示、传输及存储等功能。下位机采用STM32单片机,与上位机通信的传输速率大于2KB/s,丢包率为0,上位机远程监控系统最大可实现轮询接收128路下位机数据。通过稻谷霉菌检测试验,建立了霉菌浓度预测模型,并运用粒子群优化算法对参数进行优化,模型的R2为0.9837,均方根误差为0.2049lg(cfu/g),灵敏度为0.070,霉菌浓度最低检出限为1.5×101cfu/g,分辨率为1.5×101cfu/g。表明此系统用于稻谷霉菌检测具有一定的可行性,可为快速评价稻谷质量安全提供参考。     

Impact of different extraction conditions on yield,physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder

Food Science and Biotechnology - Influences of different extraction temperatures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional...     

Change in dielectric properties of sweet potato during microwave drying

Food Science and Biotechnology - Sweet potato slices and strips (thickness of 6 and 9 mm, respectively) as single layer were dried at different microwave power levels (90 W to...