速冻蔬菜的烫漂工艺研究

本文主要阐述了蔬菜速冻前烫漂的作用，方法和发展趋势，并对烫漂处理中所存在的问题及改进方法进行了讨论。     

影响速冻食品质量因素

本文分析了影响速冻食品质量的因素是：一是原料的性质;二是冻结前的加工处理,其中包括果蔬类食品冻结前的加工处理和肉类食品冻结前的加工处理;三是快速冻结过程的各种因素,包括冷却介质温度、放热系数、食品成分、食品冻结终止温度及机械传送方式的影响;四是冷藏、运输、销售及家庭储存等环节的影响。     

漂烫,化学处理和冻结方法对速冻豌豆品质的影响

本文从冷冻食品P.P.P.原理出发,分析了豌豆在漂烫、化学处理和冻结过程中叶绿素、维生素C、水分、蛋白质含量及过氧化氢酶活性的变化。得出以下结果: 1.豌豆最佳漂烫时间为1min。 2.豌豆速冻生产中不必使用柠檬酸和食盐添加剂。 3.流态床冻结设备(I.Q.F)最适宜豌豆速冻加工。     

漂烫处理对老山芹速冻贮藏护色效果的影响

目的研究在老山芹(Heracleum Moellendorffii)速冻贮藏过程中,高温漂烫技术对其过氧化物酶(Peroxidase,POD)吸光度值及色泽的影响,为蔬菜加工提供理论依据。方法以新鲜老山芹为原料,采用单因素实验考察漂烫时间、漂烫温度、料液比对过氧化物酶吸光度值、黄化程度(E2)的影响,并以响应曲面法优化漂烫工艺。结果当漂烫时间为180 s,漂烫温度为90℃,料液比(老山芹质量与水体积之比,g/mL)为1∶11时,POD吸光度值为0.001,黄化程度为802.51,较未经过处理的样品均表现为极显著(P<0.01)。结论响应曲面实验可以很好地对老山芹高温漂烫灭酶护色工艺参数进行优化,优化后的工艺对保护老山芹固有色泽有明显的效果,2个评价指标对漂烫灭酶护色效果具有相关性和一致性。     

液氮速冻对火龙果块微生物和品质的影响研究

本文以火龙果块为原料,研究了-40℃、-60℃、-80℃和-100℃喷淋式液氮速冻及-18℃冰箱缓冻处理对火龙果微生物和品质的影响,并筛选了最佳液氮速冻温度。结果表明:样品冻结速率随液氮速冻温度的降低而加快,冻结时间由1. 25 min降至0. 367 min,但-100℃出现低温断裂现象;液氮速冻处理对样品的多酚氧化酶有抑制作用,其中,-80℃液氮速冻处理后样品的多酚氧化酶活性降至47. 27%,而缓冻处理后的酶活升高至301. 09%;相比于缓冻处理,液氮速冻处理后的样品的质构保持更好,其汁液流失率在8. 88%～10. 50%之间,而缓冻处理则高达38. 29%;随着液氮速冻温度的降低,样品的可滴定酸、可溶性固形物、总酚、花色苷、抗坏血酸等品质保持更好。所以在不同温度液氮速冻处理中,-80℃对样品的品质保持最佳。     

上海出口速冻蔬菜包装的改进

上海食品进出口公司出口的速冻蔬菜品种计有三十余种,年出口创汇三百多万美元,其中油炸山芋、青豆、豇豆等品种占出口总额的百分之五十以上。     

不同冻藏时间对速冻草莓营养品质的影响

用非破坏快速分析方法-近红外光谱法（NIRs）分析草莓在-18℃条件下冻藏1个月、2个月、4个月和6个月时维生素C、柠檬酸、苹果酸、蔗糖、葡萄糖和果糖等6种营养成分的变化。结果表明冻藏过程中速冻草莓维生素C、柠檬酸和蔗糖含量逐渐降低;苹果酸、葡萄糖和果糖含量逐渐增加。     

不同冻结速率对毛豆冻藏过程中品质的影响

以毛豆为试材,研究了-35℃鼓风冻结(风速8 m/s)、-35℃静止冻结和-18℃静止冻结三种冻结方式对毛豆冻结温度变化曲线及冷冻毛豆在-18℃冻藏过程中解冻后汁液流失率、硬度、细胞膜透性、丙二醛、叶绿素、维生素C等品质指标的变化,为选择适宜的毛豆速冻方式提供参考。结果表明:-35℃鼓风冻结冷冻速度最快,毛豆通过最大冰晶生成带的时间最短,仅为40 s,而-35℃和-18℃静止冻结所用时间分别为6 min和1 h左右。三种不同冻结方法对冷冻毛豆贮藏过程中解冻后的质构和汁液流失率,及冻藏过程中的细胞膜透性、丙二醛、叶绿素和维生素C含量等指标有显著影响。毛豆冻结过程中冻结温度越低、风速越高,毛豆冻藏过程中的质构、细胞膜完整性和营养成分等劣变速度越慢。-35℃鼓风冻结的毛豆在冻藏过程中品质显著好于-18℃静止冻结,是较好的毛豆冻结方法。     

Influence of mould design on the solidification of heavy forging ingots of low alloy steels by numerical simulation

Ingot casting of a 6-ton, heat-treatable Cr–Mo low alloy steel was simulated using finite element method in three dimensions. Effects of casting parameters including bottom pouring rate, mould slenderness ratio, mould slope, and height and shape of the hot top isolate on solidification behaviour and crack susceptibility during subsequent hot forging of the ingot were investigated. The simulation model was validated against experimental data of two different ingot mould designs. Influences of the casting parameters on the riser efficiency and possible crack formation in the intersection of hot top and ingot body during subsequent open-die forging of the cast steel ingots were discussed. Results showed that pouring the melt under a constant rate, reducing the mould slenderness ratio, and using a proper design for the hot top isolate would all improve the riser efficiency and thereby possibly reduce crack susceptibility during subsequent hot forging.     

四种低温储藏条件对橙汁品质的影响研究

研究了巴杀橙汁在较高温冷藏环境(8℃)、较低温冷藏环境(4℃)、冰温(-2℃)以及冻藏(-20℃)四种不同温度下储藏五周的品质变化规律。结果表明:与其他储藏温度相比,冰温条件下储藏的橙汁在可溶性物、挥发性风味物质等与风味相关的指标上更具优势,也就是该条件下储藏的橙汁的风味品质更优。在维生素C的保存方面,冻藏则更具优势。8℃储藏条件下的橙汁在品质上劣于其他三种储藏温度。1)冰温条件下,储藏期间橙汁的可溶性固形物变化最小;检测出的挥发性风味物质种类最多,其中萜烯类、醇类种类最多,醇类和酯类的相对含量最高。2)冻藏条件下,第五周时VC含量最高;检测出的挥发性风味物质中,醛类的相对含量也最高。3)冷藏条件下,较高储藏温度的果汁的可溶性固形物含量变幅较大;检测出的挥发性风味物质中,化合物总数最少,但烯萜类组分的相对含量最高,重要风味贡献物月桂烯、里那醇和柠檬醛的相对含量最低。4)各储藏条件下,橙汁的总酸、pH值和色度的变化差异不显著。     

烧蚀角度对C/C复合材料烧蚀行为的影响EI北大核心CSCD

烧蚀角度对C/C复合材料的耐烧蚀性能有显著的影响,采用自主研发的氧-煤油烧蚀实验系统对轴棒法编织的三维四向C/C复合材料进行烧蚀/侵蚀实验,实验的典型角度分别为90°,60°,45°,侵蚀时的粒子浓度为1.37%。测算试样的宏观烧蚀率,并采用扫描电镜(SEM)观察了试样烧蚀后的微观形貌。分析了角度对C/C复合材料烧蚀行为的影响规律,并探讨其烧蚀机理。结果表明:不加粒子进行烧蚀实验时,烧蚀角度90°,60°,45°对应的试样质量烧蚀率分别为0.146,0.123,0.100g/s,随烧蚀角度的减小,质量烧蚀率加速降低;加粒子进行侵蚀实验时,烧蚀角度90°,60°,45°对应的试样质量烧蚀率分别为0.452,0.455,0.432g/s,线烧蚀率分别为1.863,1.323,0.843mm/s,随烧蚀角度的减小,质量烧蚀率基本不变,线烧蚀率逐渐降低。烧蚀角度越小,射流的冲刷作用越强,伴随热化学烧蚀的作用,导致烧蚀/侵蚀实验条件下,径向纤维的烧蚀梯度均增加;烧蚀实验条件下,轴向纤维束外沿的受冲刷区域变大。     

Effects of Processing Parameters on Microstructure and Properties of Ultra High Strength Linepipe Steel

To examine the effect of processing parameters on microstructural evolution and to obtain the excellent combination of strength and toughness,simulation of thermo-mechanical processing was conducted using the Gleeble machine.Trial production was then conducted under the conditions obtained by Gleeble tests.Based on the results of microstructure analysis and mechanical property evaluation,the relationship between microstructural features and mechanical properties was elucidated.The result shows that the volume fraction of constituted phases can be controlled through adjusting the cooling rate and finish cooling temperature in order to get different strength levels.As cooling rate increases,the volume fraction of upper bainite increases,which leads to the increase of strength.The upper shelf energy(USE) increases with increasing volume fraction of acicular ferrite in bainite base because of the small effective acicular ferrite grain size.Ductile-brittle transition temperature(DBTT) decreases with increasing acicular ferrite volume fraction.High reduction in the rough stage has great influence on grain refinement.     

山梨酸钾包装对猕猴桃贮藏品质的影响

目的研究山梨酸钾包装对猕猴桃常温条件下贮藏品质的改善作用。方法以猕猴桃为研究对象,采用山梨酸钾薄膜包装、普通薄膜包装、山梨酸钾浸泡的处理方式进行常温贮藏,以未作任何处理的猕猴桃作为空白对照。在贮藏期间,每隔3 d测定猕猴桃中纤维素含量、果胶含量、总酚含量、纤维素酶活性和果胶酶活性等细胞壁代谢指标,以及可滴定酸含量、可溶性固形物含量、淀粉酶活性等品质指标。结果在贮藏12 d后,山梨酸钾包装的猕猴桃总酚含量分别比普通薄膜包装、山梨酸钾浸泡处理和空白组高10.8%,16.4%,30.1%;在贮藏期间,山梨酸钾包装的猕猴桃其纤维素酶、果胶酶和淀粉酶的最高活性(以蛋白质计)分别为6125 U/g,3634 U/mg,1756 U/mg,显著低于山梨酸钾浸泡组、普通包装组和空白组;3种处理方式的猕猴桃中可滴定酸含量无显著性差异。结论山梨酸钾包装对贮藏期猕猴桃品质劣变的抑制作用优于山梨酸钾浸泡和普通薄膜包装,能够抑制贮藏期间细胞壁代谢相关酶活性的上升,减缓了猕猴桃果实的腐烂进程。     

Effect of convection heat transfer on the design of vapor-cooled current leads

A general optimization method for vapor-cooled current leads is presented with taking into account the effect of convection heat transfer and extended surfaces. This analytical work is considered as a unified design method, since one formulation calculates the minimum heat load and the corresponding optimal design condition for arbitrary heat transfer condition, spanning two limiting cases—the zero convection (or conduction-cooled leads) and the perfect heat transfer. It is clearly shown that the augmentation of the convective cooling can reduce the heat load to a certain extent, but the optimum lead parameter required to minimize the heat load for the finite heat transfer may not exist between the two limiting values. A new dimensionless parameter called the Ch number is introduced to conveniently incorporate the convection effect into the optimization. The present method is demonstrated for two specific lead designs that have been recently developed for 10 kA level of applications.     

C/SiC-(W-C)多元基复合材料的制备与表征

采用化学气相渗透(CVI)结合溶液浸渍法制备C/SiC-(W-C)多元基复合材料,利用XRD,EDS和SEM技术对材料的物相组成及微观结构进行表征,并对W-C基体的形成机理进行了初步探讨.结果表明:W-C不仅分散在纤维束间,还分散在纤维束内.C/SiC-(W-C)复合材料的密度为3.4g/cm3,开气孔率为11%.     

C/SiC-(W-C)复合材料的制备及烧蚀性能

采用化学气相渗透(CVI)结合溶液浸渍法制备3D-C/SiC-(W-C)多元基复合材料,利用XRD、SEM技术对材料烧蚀前后的物相组成及微观结构进行表征,并讨论了复合材料的烧蚀性能.结果表明,3D-C/SiC-(W-C)复合材料的主要成分为WC、W、SiC和C,而烧蚀表面的主要成分为WO3、w和SiC.W-C不仅渗入纤维束间,还渗入到纤维束内.制得的C/SiC-(W-C)复合材料密度为3.3g/cm3,开气孔率为11%,其线烧蚀率和质量烧蚀率分别为4.3×10-2mm/s和7.2×10-3g/s.     

The effect of some heat treatment parameters on the dimensional stability of AISI D2

The tool steel AISI D2 is usually processed by vacuum hardening followed by multiple tempering cycles. It has been suggested that a deep cold treatment in between the hardening and tempering processes could reduce processing time and improve the final properties and dimensional stability. Hardened blocks were then subjected to various combinations of single and multiple tempering steps (520 and 540 °C) and deep cold treatments (−90, −120 and −150 °C). The greatest dimensional stability was achieved by deep cold treatments at the lowest temperature used and was independent of the deep cold treatment time.