浑浊胡萝卜汁的流变特性研究

通过对不同温度不同浓度不同颗粒大小下的带肉胡萝卜汁进行研究,初步探索出浓度、温度及肉泥颗粒大小对胡萝卜汁表观粘度的影响。发现带肉胡萝卜汁的粘度随浓度的增大而增大;随温度升高而下降;内含平均粒度为111μm,133μm和166μm的果肉的胡萝卜汁的粘度比含其它粒度的大。     

研磨与撞击对小麦加工在制品颗粒的粒度及相关品质的影响

通过磨粉机与撞击机对小麦加工在制品颗粒的粉碎实验,探索粉碎方式的改变对粉碎后颗粒的粒度、粒度分布状态以及相关品质的影响规律.实验表明:不同粉碎方式制得的小麦粉激光粒度曲线均呈现三峰形态,其峰值高度随被测颗粒的粒度而变化.随着被测颗粒粒度的减小,11～50 μm粒度区间的峰值明显增大.撞击粉碎比光辊研磨后颗粒的粒径稍粗一些,破损淀粉含量相对较低,但对麸屑的破碎作用较强,使用时应尽量减少入机物料的麸屑含量.对齿辊与光辊研磨后穿过同一筛网的物料进行粒度分析表明,齿辊研磨后大于50μm的颗粒体积百分比相对较高,平均粒径相对较粗,破损淀粉含量相对较低.     

淀粉颗粒粒径不同测定方法的比较

利用显微镜法、激光粒度法和聚焦光束反射仪法(FBRM)等3种不同方法分析分别测定了玉米淀粉、马铃薯淀粉和木薯淀粉颗粒粒径分布,并对这3种方法进行了分析比较。结果表明:显微镜法在测定淀粉颗粒粒径时非常直观,但是重复性较差,特别是粒度范围宽的样品,在测量时就会产生较大的误差,测出颗粒粒径大小为玉米淀粉(11.2μm)木薯淀粉(12.6μm)马铃薯淀粉(25.7μm);激光粒度法在测定淀粉颗粒粒径时,近球形颗粒重复性好,但是对于形状不规则的样品会产生较大误差,测出颗粒粒径大小为木薯淀粉(12.0μm)玉米淀粉(15.2μm)马铃薯淀粉(39.3μm);聚焦光束反射仪法(FBRM)分析测定淀粉颗粒粒径时,重复性好,能较好地测量颗粒粒径分布,测出颗粒粒径大小为玉米淀粉(24.0μm)木薯淀粉(27.3μm)马铃薯淀粉(31.3μm),可实现对淀粉在物理或化学处理过程中粒径和数量粒径变化的在线监测。     

粒径分级对涂布级高岭土黏度的影响

对涂布级高岭土进行颗粒分级,结果表明粒度分布是影响高岭土浆料黏度的一个重要因素,高岭土颗粒中超细颗粒(0-0.5μm)和较大颗粒( 2.0μm)的大量存在,会造成高岭土浆料黏度的升高,且不利于浆料悬浮液的稳定性.并确定了两个能有效降低浆料黏度的粒度组成.     

湿法超微粉碎荸荠全粉的研究

以新鲜去皮荸荠为原料,研究了湿法超微粉碎对荸荠全粉粒度的影响。结果表明,采用胶体磨对去皮荸荠肉进行超微粉碎可得到平均粒度为14.26μm的细小颗粒。荸荠全粉湿法超微粉碎的工艺参数为:胶体磨动、定齿的间隙档次为Ⅱ档;桨料温度为55℃;超微粉碎循环次数为2次;荸荠与水的比例比为1:2。     

粉体粒度分布对婴儿配方奶粉冲调性的影响

以国内外不同品牌婴儿配方奶粉为对象,研究粉体粒度分布对婴儿配方奶粉冲调性的影响。结果表明,婴儿配方奶粉粉体粒度分布与冲调性存在显著的线性相关性,其中细粉颗粒(0~30,0~50,0~100μm)体积占比与冲调性呈现显著的一次项线性负相关(P0.05),而粗粉颗粒(200~500μm)体积占比与冲调性呈现显著的一次项线性正相关(P0.05)。婴儿配方奶粉达到理想冲调性(40℃水温下润湿时间8 s,40℃水温下150 r/min机械搅拌10 s的分散度85%)的粉体粒度分布为:0~30μm颗粒体积占比1%,0~50μm颗粒体积占比3%,0~100μm颗粒体积占比12%,200~500μm颗粒体积占比55%。     

均质工艺对燕麦浆稳定性影响的研究

主要针对燕麦浆的稳定性问题,利用稳定性分析仪和激光粒度仪分别测定了稳定性指标(Slope值)和粒度分布(D4,3),研究了均质压力和均质次数等工艺参数对燕麦浆稳定性的影响。结果表明,采用50MPa下均质两次的燕麦浆颗粒平均粒径(D4,3)达到7.5μm,浆液稳定性好(Slope:1.43%/h)。     

锂鱼鱼种饲料最佳粉碎业度的研究

选用同一配方饲料 ,粉碎至三种对数几何平均粒度 (177,189,2 2 9μm) ,并经调质制成颗粒饲料 ,对鲤鱼鱼种进行饲喂试验。结果表明 ,三种粉碎粒度的颗粒饲料的水中散失率分别为 13 .5 4% ,15 .12 % ,16 .74% ;在相同环境条件下 ,饲喂三种粒度饲料的鱼体增重率分别为 2 4.7% (177μm) ,14.9% (189μm) ,8.9% (2 2 9μm)。粒度为 177μm的饲料的粗蛋白消化率较 189μm的饲料提高 4.2 6 % (P <0 .0 5 ) ,较 2 2 9μm的提高 14.6 8% (P <0 .0 1) ;同时 ,粒度为177μm的饲料的干物质消化率较粒度为 189μm的饲料提高 3 .6 3 % (P <0 .0 5 ) ,较 2 2 9μm的饲料提高 10 .86 % (P <0 .0 1) ;粒度为 177μm的饲料的消化能较粒度为 189μm的饲料提高 12 .78% (P <0 .0 5 ) ,较 2 2 9μm的饲料提高2 6 .5 8% (P <0 .0 1) ;综合实验结果 ,粒度 177μm为三种试验鲤鱼鱼种饲料的最佳粉碎粒度     

米糠在超微粉碎下的粉体特性及其对小麦面粉加工特性的影响

采用超微粉碎制备了不同粒度的富硒米糠粉：粗粉(D₅₀=197.67μm)、微粉A(D₅₀=93.53μm)、微粉B(D₅₀=17.47μm)。经超微粉碎后，米糠颗粒分布更均匀、粒度更小、亮度值更高、糊化黏度值更高，其流动性、持水力及持油力显著降低，水溶性指数增加。富硒米糠中硒的释放度随粒度的减小而升高，微粉B的硒释放度达到49.39%。以不同粒度富硒米糠粉制备富硒米糠-小麦粉面团，研究发现，相比纯小麦粉，富硒米糠-小麦粉的吸水率、糊化温度显著升高(P<0.05),面团的形成时间、稳定时间、回生值、拉伸力及拉伸距离均减小。添加富硒米糠粒径越小，面团的黏度值、回生值、拉伸参数越大，微粉B的添加不会明显破坏面团的面筋网络结构。该研究可促进富硒米糠在食品行业广泛应用。     

变性淀粉的形貌与偏光特性研究

用偏光显微镜研究不同来源和不同变性方式的变性淀粉的形貌和偏光特性.结果表明,木薯淀粉的形貌为圆形.平均粒径为13 μm.马铃薯淀粉形貌多为椭圆形,平均粒径为49 μm.糯玉米淀粉的形貌为多角形,平均粒径为12 μm.不同来源的淀粉均有明显的偏光十字,粒度分布较广,经过酯化、交联、氧化变性后,粒度分布范围变小,粒径变小.预糊化淀粉不存在颗粒结构,无偏光十字.     

仲钨酸铵（APT）中温还原制取粗晶钨粉

以仲钨酸铵（APT）为原料,加入添加剂Li、Na盐在1000℃湿氢条件下还原制得粗晶钨粉。通过SEM、XRD和激光粒度仪对粗晶钨粉形貌、物相组成及粒度分布进行表征。研究了还原温度,时间,Li、Na盐的种类及含量对钨粉粒度的影响。结果表明,采用APT为原料,Li2CO3为添加剂,在1000℃,180min湿氢条件下,直接还原制备出了流动性良好、结晶完整的粗晶钨粉,平均粒径≥40μm。     

Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

Superfine grinding technology is a new type of food processing that is employed to produce powders with outstanding properties such as high solubility, dispersion, adsorption, chemical reactivity and fluidity. The objective of this work was to study the superfine grinding technology on the silver carp bone and to optimize the operational parameters. The optimum processing conditions of superfine grinding were: feeding pressure of 0.85 MPa, grinding pressure of 1.0 MPa, feeding rate of 0.0325 g/s, feeding particle size of 150-300 μm and one pass through the grinder. Silver carp bone powder with average particle size (D₅₀) of 7.65 μm was produced at these conditions. It was found that the smaller particle size of the powder, the higher its fluidity, solubility, solubility of protein, electric conductivity and water holding capacity of the powder were. So the quality of the products produced by the superfine grinding technology was said to be improved.     

特粗硬质合金制备工艺的开发

通过控制球磨时间,球料比及保持WC粉原有碳含量,采用结晶完整性好的WC粉开发出性能优异的特粗晶硬质合金。结果表明,采用结晶完整性好,费氏粒度为30μm的碳化钨粉末为原料制备合金,可以制备出WC晶粒度达到8μm,物理性能优异的WC-Co硬质合金。     

慈姑淀粉的性质研究

研究了慈姑淀粉性质,结果发现:慈姑淀粉粒多呈圆形,少数椭圆形,粒径范围为4～25μm,平均粒径10μm,X-射线衍射呈C型结晶图样。DSC法测得慈姑的起始糊化温度To=52.330℃,峰值温度TP=68.226℃,终止温度Tc=77.280℃。快速黏度测定仪测得慈姑淀粉的峰值黏度为2363.00mPa.s,最低黏度为1756.00mPa.s。55℃以下,慈姑淀粉的溶解度与膨润力低,糊化后溶解度与膨润力大大提高。与玉米淀粉、木薯淀粉和莲藕淀粉相比,慈姑淀粉糊透明度较低,冻融稳定性较强。     

Ultrafine Wool and Cotton Powder and Their Characteristics

Micro powders of recycled wool and cotton from textile waste is prepared and characterized. Wool and cotton waste fibers were frozen in liquid nitrogen and milled for various period times to produce fine powders. The powders sizes distribution depends on the milling time. Scanning electron microscopy micrographs confirm that, the fine cotton and wool powders have average size around 60 μm, and that, there are powder particle with size even less than 20 μm. Differential scanning calorimeter (DSC) and thermal gravimetrical analysis (TGA) results show that as the powder particle size decreases, its thermal stability increases slightly. Fourier transform infrared spectroscopy, Raman spectroscopy, and amino acid analysis confirm that, the freeze milling technique is a safe technique to produce ultrafine powder, with no effect on the chemical structure of cotton and wool.     

营养谷物固体饮料微胶囊工艺研究

以混合谷物粉为原料进行挤压膨化处理,并以该膨化粉为壁材,β-胡萝卜素为芯材经喷雾干燥制备微胶囊固体饮料。结果表明,谷物微胶囊固体饮料最佳工艺条件为:乳化温度60℃、均质压力45 MPa、喷雾干燥进风温度180℃及进料速度50 mL/min,此时微胶囊化产率为86.51%,产品颗粒中位粒径为1.315μm,体积平均径为1.77μm,面积平均径为1.28μm。制得的营养谷物固体饮料具有较好溶解性与流动性,营养价值高。      

Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass

The process of agglomeration of particulate foods was studied by employing corn starch as a model system. The effect of different liquid binders (maltodextrin and gum Arabic) to the extent of 1–5% was used to study the changes in the characteristics of the powder. Rheological behavior of powder was quantified in terms of textural indices like maximum force, and energy of compression and decompression. The physical and functional properties of powder and that of the pressure-compacted masses were determined to understand the behavior of the particulate foods in presence of binder liquid. The compacted masses were subjected to compression testing to obtain textural indices like strain at failure and Young’s modulus. The different concentrations of gum and maltodextrin improved the wettability of powder. The electron micrographs were used to observe the characteristics of agglomerated particles including shape and size. The latter varied between 30 and 100 μm for agglomerated masses compared to 12 μm for untreated corn starch powder.     

喷雾干燥入口温度对草莓粉品质的影响

研究喷雾干燥入口温度对草莓粉品质的影响。当喷雾干燥入口温度由160℃升高到180℃时,草莓粉在水中溶解时间延长,草莓粉的晶型转变温度由41.8℃提高至47.3℃,水分活度由0.108下降到0.0887,花青素含量下降20.3%;草莓粉的粒径分布峰值由9.21μm下降到8.00μm,粒径分布宽度由11.39μm下降到10.85μm;同时,草莓粉的包埋率下降、颜色变浅、表面形态发生变化。在喷雾干燥入口温度为170℃时,草莓粉的包埋率最高达94.1%,粒径分布最均匀,稳定性较高。      

Physicochemical and in vitro digestion characteristics of size-different red ginseng powders

The aims of the present study were to prepare different-sized red ginseng powders and investigate the particle size effect on the release property of ginsenosides in in vitro digestion conditions. Ultrafine powder showed bimodal particle size distribution with a large peak at around 100 μm and small peak at around 10 μm, differently from fine powder showing unimodal distribution at 100 μm. The specific surface areas of fine- and ultrafine powders were 48.72 ± 6.41 and 86.74 ± 5.96 m²/g, respectively. Time-dependent release property of the powders in the simulated gastrointestinal fluids was determined by quantifying ginsenoside Rg1 released. The initial and final concentrations of ginsenoside Rg1 released was higher in ultrafine powder than fine one. It is expected that particle size reduction and corresponding increase in the specific surface area have a potential to improve the release of ginsenosides in the gastrointestinal tract and enhance the chances to be absorbed in human body.     

超细鲜骨粉在西式肠类制品中的应用

本课题分析了超细鲜骨粉的营养价值及其粒度,并以超细鲜骨粉(骨粒粒度≤100μm)作为钙源,按0.5%、1%和2%添加到四种西式肠类制品中,对产品进行感官评定分析。结果表明:添加2%的超细鲜骨粉(骨粒粒度≤100μm)对产品的各项感观指标无影响;同时产品的钙含量增加了151mg/100g。