EVAPORATIVE COOLING OF BLANCHED VEGETABLES

The parameters involved in a method of evaporative cooling of blanched vegetables prior to freezing were investigated. By use of an x-y plotter, cooling rates were charted under controlled conditions of humidity, temperature and air velocity to determine the optimum cooling possible with minimal usage of water. Results show that air velocity is the critical factor involved. Because conservation of water is of environmental importance, the method has practical applications in many processing plants where water cooling is employed.     

EFFECT OF EVAPORATIVE COOLING STORAGE ON RIPENING AND QUALITY OF TOMATO

Tomatoes (Lycopersicon esculentum Mill cv. Rupali) ripened in evaporative cooling (EC) storage conditions (20°C–25°C, 92–95% RH) were compared with control fruits stored under room conditions (28°C–33°C, 45–65% RH) during summer in Mysore. EC ripened tomatoes on the 15th day reached 100% ripening index (RI) with a value of 2.48 for the ratio of redness to yellowishness (a/b) and hue angle (θ) of 22.1° whereas the control tomatoes on the same day reached a maximum 83.3% RI with a/b ratio of 1.59 and a hue angle of 32.9°. Higher development of chroma and total color difference were exhibited by EC stored tomatoes than control samples. The lycopene content of EC ripened fruits double that of the control. EC stored fruits showed lower values for rupture and shear stresses. The rate of moisture loss for control fruits was 6.5 times as great as for EC stored tomatoes.     

LEY生产工艺的探讨

通过超高速纺丝,可以获得高取向、结构稳定的可织LEY,而且纺丝速度越高,其物理性能越好。在纺制LEY中,当侧吹风风速在0.4m/s、单体抽吸风速在1.2m/s时最为理想。为确保丝饼成形良好,要求在纤维冷却成形前提高纺丝张力,而在纤维冷却成形后要尽可能降低卷绕张力。     

为CGPSS－F仿真运行选择汉字系统

叙述了为ＣＧＰＳＳ－Ｆ选择汉字系统的方法，以便能使ＣＧＰＳＳ－Ｆ仿真系统在内存容量为６４０ＫＢ的微型机上顺利运行。对于内存小的微机使用汉字有一定的参考意义。     

金属材料拉伸和压缩过程的有限元模拟

编制8 节点等参单元弹塑性有限元程序,对拉伸和压缩过程中金属的变形规律进行了计算,得到应变场及外力等信息,并模拟出在拉伸和压缩过程中的颈缩及单鼓和双鼓现象.将计算所得到的总压力同实验作比较,两者结果一致     

EXPERIMENTAL EVALUATION OF THE PERFORMANCE OF VACUUM COOLING METHOD FOR LARGE COOKED MEAT JOINTS

The cooling rate, weight loss and temperature distribution of large cooked meat joints during vacuum cooling are experimentally analyzed. For cooling cooked meat joints with a weight of more than 5 kg from an initial temperature of around 74C to a final temperature of 10C, the experimental results showed that the total cooling time for vacuum cooling was less than 2 h, compared with over 5 h, 7 h and 9 h for water immersion, air blast and slow air cooling, respectively. During vacuum cooling, meat weights had no significant effect on the cooling rate and the maximum temperature point was not always located in the geometrical center of meat body. Vacuum cooling meat resulted in a higher weight loss, which was as high as about 10–13 % of the weight before cooling, in comparison with 6–7% for slow air and air blast cooling. However, the moisture loss of cooked meats during vacuum cooling can be reduced by manipulating the brine injection levels.     

USE OF THE SHEAR PRESS FOR PROCESS DEVELOPMENT OF SUGAR-COATED BEANS

The main objective of this research was to investigate the possibility of using the shear press to develop an alternative isothermal process equivalent (in hardness) to a commercial process for sugar‐coated beans. Control sugar‐coated cranberry beans were processed according to a typical Japanese dynamic temperature process batch recipe (soak for 12 h at 23C, bring to 98C in 15 min, cook at 98C for 8 min, sugar cook in 50% sugar in water at 70C for 45 min). The treatment samples were processed isothermally (initial soak temperature 77C, then left to soak at 23C for 12 h; cook at 98C for 9, 10, 11, 12, 14 or 16 min; sugar‐cook similar to the control sample) to conform to typical commercial bean‐processing conditions. Bean hardness was measured using a Kramer shear press. On the basis of preliminary results, 11‐min cook time treatment was chosen to determine if discriminatory panels could detect a difference in hardness between the control and treatment. The panelists could not detect a significant difference in hardness between the control and chosen treatment (95% confidence). The shear test may save cost and time for process development of sugar‐coated beans.     

纯棉梭织物前处理助剂的选用及生产工艺举例

介绍了纯棉织物前处理助剂的选择及其测试方法。同时介绍了前处理的工艺及其常见的质量问题,为印染工作者提供参考。     

ROLE OF WORT AERATION IN THE BREWING PROCESS PART 2: THE OPTIMAL AERATION CONDITIONS FOR THE BREWING PROCESS

Fermenting and growing activities of early yeast (yeast at the early stage of fermentation) were elevated by wort aeration, reaching their maximal level after 5 h of aeration. The lipid content of early yeast was also elevated by wort aeration, and reached a maximal level after 9 h of aeration. While certain amounts of lipid are necessary for the budding of yeast, the excess amounts of lipid synthesised between 5–9 h of aeration were not sufficient for one further budding, and so accumulated in the final yeast. It is better to set the optimal aeration conditions on the lipid content of early yeast, rather than the amount of wort aeration.     

青豆速冻过程冻结时间的数值计算

青豆近似为球状，采用完全隐式差分法，建立描述近似青豆的球状食品冻结过程传热特性的偏微分方程：通过数值计算获得青豆冻结时间的数值解，并与实验值比较。结果表明：数值法计算结果与实测值吻合较好，具有较高的精度。