综合信息

麦秸是加工剩余物,又是一种可再生的资源,对它的利用已倍受各国重视。美国研制成功的麦秸碎料板已投入工业化生产。麦秸板的生产工艺类同于木质刨花板和中密度纤维板,但强重比却更优,如其静曲强度和弹性模量均高于普通刨花板,而重量则更轻。麦秸板采用异氰酸酯作胶粘剂,因而耐水性高且无甲醛释放问题,无毒,麦秸碎料板的售价比木质板高10％。最近,南京林业大学也已完成了麦秸墙体保温材料和麦秸碎料板两种新型材料的试验     

定向麦秸板制造工艺概述

阐述了生产定向麦秸板的意义,按生产工艺流程对每个工段进行了简要叙述,并对定向麦秸板生产的关键技术进行了讨论。     

定向麦秸板制造工艺概述

阐述了生产定向麦秸板的意义,按生产工艺流程对每个工段进行了简要叙述,并对定向麦秸板生产的关键技术进行了讨论。     

异氰酸酯在麦秸板制造中的作用研究

研究了异氰酸酯在麦秸板制造中所起的作用，系统地总结了它与麦秸刨花板的各种不同的化学反应。     

麦秸板

目前,北美洲的人造板工业出现了新的进展,并掀起了麦秸板热。麦秸板在性能方面处于ＭＤＦ和木质刨花板之间．它是一种像ＭＤＦ一样匀质的板材,而且具有非常光滑的表面,其生产成本比刨花板还低,它在强度、尺寸稳定性、机械加工性能、螺钉和钉子握固能力、防水性能、贴...     

世界首家麦秸定向结构板示范工厂在陕西杨陵奠基

世界首家麦秸定向结构板示范工厂生产线工程奠基仪式4月25日在陕西杨陵国家农业高新技术产业示范区举行,该项目由陕西环球嘉禾板业有限公司投资建设,首期工程计划采用加拿大阿尔伯塔省研究中心专利技术和上海人造板机器厂有限公司人造板连续压机和后续设备,该工厂一期麦秸定向板生产能力为6万m^3,项目计划总投资4亿元人民币。     

生产麦秸板时应考虑的原料和工艺因素

麦秸板的原料包含着许多变化因素——麦秸含硅量大,麦秸捆中还带有砂子和尘土。因此,这是一种磨蚀性很大的材料,在制板过程中易磨损机器,板材用于制造家具时则易磨损木工刀具。 原料收集搬运很重要,搬运次数越多,费用越大。贮存场地要除鼠害,要有一定的平整度,便于垛堆四周排水。因此,大厂有原料成本更高的缺点。     

世界最大的麦秸人造板厂终止生产

据加拿大Dow化学公司宣布的消息,该公司的DowBioPioduct(生物质产品)子公司已于2005年底停止了马尼托巴省Elie的麦秸人造板厂的生产。美国《人造板界》杂志称,这是对农业纤维利用工业的又一个严重打击。Dow生物质产品公司是在2001年6月通过收购前Isobord公司麦秸板厂的大部分资     

板材家族新成员——定向结构麦秸板

<正>2009年10月30日,世界第1条定向结构麦秸板(OSSB)生产线在西安杨凌投产。该生产线由拥有OSSB产品独家技术使用和推广权的荷兰林德森板业投资,一     

麦秸刨花板生产工艺简介

该文介绍了麦秸普通刨花板和麦秸定向刨花板的一种可行的生产工艺，提出了有关的工艺条件参数。如热压制板过程中采用的工艺参数为：热压温度：150℃，热压时间：30s／mm，热压压力：3．0MPa。对制得的板子进行性能测试，其结果都复合相关标准。     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

丹蒽醌对氧化脱胶苎麻纤维理化性能的调控

为解决苎麻氧化脱胶中纤维容易被过度氧化而性能受损的问题,在氧化脱胶液中添加了具有纤维素和半纤维素保护效果的试剂 1,8-二羟基蒽醌（丹蒽醌）,并通过调节1,8-二羟基蒽醌的用量实现了对苎麻纤维理化性能（强伸性能、聚合度、半纤维素含量、制成率等）的调控。结果表明,1,8-二羟基蒽醌用量越高,纤维中半纤维素含量、制成率越高;但纤维强伸性能随1,8-二羟基蒽醌含量先升高后降低;当1,8-二羟基蒽醌的用量为2 %时,脱胶的综合效果最佳,此时纤维的断裂功、聚合度、半纤维素含量、制成率比不使用1,8-二羟基蒽醌时分别提高了41.0%、2.0%、17.3%、7.0%;此外,使用1,8-二羟基蒽醌后,脱胶废水的COD值降低了40%,大幅度提高了氧化脱胶工艺的环保性。     

Dietary taurine reduces zinc-induced toxicity in male Wistar rats

Taurine is an agent for treating the heavy metal intoxication and presence of metals such as zinc, copper, and iron may have a role in heavy metal toxicity, a study was undertaken to investigate the effect of taurine on the toxicity of zinc in male Wistar rats. The rats were divided into 8 groups and fed different diets with or without supplement of 5% taurine and 150 to 600 ppm zinc for 2 mo. It was found that the body weight of rats, the ratios of liver and kidney weight to body weight, and the level of glutathione in the liver were decreased with increasing the dose of zinc. The levels of zinc in the liver, kidney, and plasma, the levels of malondialdehyde in the plasma, the levels of thiobarbiture acid-reactive substances in the liver, the activities of aspartate transaminase, alanine transaminase in the plasma, the levels of blood urea nitrogen and creatinine in the plasma of rats were increased with the increasing dose of zinc. Hence, symptoms of zinc toxicity in rats included loss of body weight, hepatotoxicity, and nephrotoxicity. However, these toxic effects of zinc were significantly reduced when the rats fed diet with supplement of taurine. Furthermore, the level of zinc in the feces of rats treated with taurine and zinc was higher than that of rats treated with zinc alone. It indicated that taurine thereby leading to a decreased absorption of dietary zinc and promoted excretion.     

乙烯基类聚合物鞣剂共单体种类配比与应用性能相关性的研究

采用单因素二次回归正交试验研究了乙烯基类聚合物鞣剂共单体种类、配比与应用性能的相关性,通过比较不同共单体及其不同配比的乙烯基聚合物鞣剂复鞣革样与对比革样的性能,得到了不同共单体对鞣剂应用性能的贡献。结果表明：含极性基团的共单体有利于复鞣革样抗张强度、耐湿热稳定性的提高,但影响革样的柔软性和革样胶原纤维的柔韧性;共单体丙烯酰胺对复鞣革样的丰满性具有特殊的贡献,鞣剂分子中引入丙烯酸酯类共单体有利于复鞣     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。     

Alleviating bottlenecks in a microbiology laboratory

This paper presents the application of Operational Research methodology to the logistics of food testing at a microbiology laboratory. Firstly, bottleneck analysis is used to identify the two most crucial, of the eight, stages. The two bottleneck stages, of sample pipetting and agar distribution into Petri dishes, are then subjected to special purpose scheduling analyses. The scheduling algorithms are each illustrated without undue technical detail. Reversal in the priority order of sample pipetting and the, related, plate labelling process, results in a 22% efficiency gain. Similarly, co-ordination of the production schedule of the agar in which the samples are grown, with the test sample sequence, substantially reduces agar requirement and wastage. The overall effect on the entire process is to allow continuous testing throughout the day and an increase in the capacity of the laboratory of over 20%, with no additional staff or capital investment.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

振动条件下堆码位置对猕猴桃贮藏品质的影响

根据贮运过程中的实际情况,实验研究了堆码高度对猕猴桃贮藏品质的影响。分别研究了经历了10 Hz频率振动,不同堆码位置的猕猴桃果实放入0、5、10 ℃三种不同温度的冷库贮藏,其硬度、可溶性固形物含量、可滴定酸含量、维生素C含量和丙二醛含量变化。结果表明,不同堆码位置的猕猴桃果实硬度、果实可滴定酸以及维生素C含量均呈下降趋势,可溶性固形物和MDA含量均不断上升。研究发现处于中层的猕猴桃果实贮藏效果最好。因此,振动条件下堆码位置会明显影响猕猴桃贮藏品质,实际贮运过程中应加强对上层和底层果实的缓冲包装。     

Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer

ABSTRACT:  The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 °C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 °C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 °C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp.