低温红肠在天然可食性膜包装条件下的货架寿命研究

以壳聚糖、海藻酸钠、大豆分离蛋白为原料制备天然可食性膜,通过测定可食性膜的水溶性、透明度、膜的厚度筛选出贮藏低温肉制品最优的可食性膜,并通过测定不同贮藏期低温红肠的感官评价、细菌总数、脂肪氧化值(TBARS)、H2S等指标研究可食性对低温肉制品货架期的影响,结果表明:低温红肠制品用1组(2%壳聚糖+1%冰乙酸)、2组(...     

供暖系统调节设备的合理选用

每一个有效节能的供热系统都配有相应的调节控制设备,如自力式流量控制阀,压差控制阀等,随着供热计量收费体制的改革,室内供暖系统装配温控阀后热网如何正确配备控制设备是非常重要的,论述了装配温控阀前后系统的特性变化,指出了选择与温控阀正确配备的控制设备的方法,对供热系统设计和改造有参考意义。     

米糠油脱酸工艺和方法研究进展

米糠油传统的化学碱炼脱酸工艺存在明显不足,国内外米糠油脱酸工艺方法研究非常活跃,并且有些方法已经开始应用于实际生产。本文归纳了米糠油脱酸工艺与方法的研究进展。对国内外现有的几种脱酸方法进行了分析比较,并总结了各自存在的问题,为进一步系统研究米糠油脱酸工艺提供了线索和依据。     

蔗渣纤维在离子液体中丁二酰化的研究

以蔗渣为原料、离子液体(氯化1-丁基-3-甲基咪唑)为溶剂、丁二酸酐为酰化剂合成了丁二酰化蔗渣。考察了反应时间、酸酐用量、反应温度对丁二酰化蔗渣产率的影响。结果表明,在反应温度为100℃,酸酐与蔗渣的质量比为3:1(w/w)、反应时间为90min时产率最高。采用FT-IR、DSC/TGA、固体CPMAS13C-NMR和XRD对丁二酰化蔗渣进行表征,发现蔗渣木质纤维纤维素C2、C3、C6位置上的羟基发生了酯化反应;酯化反应后,蔗渣的热稳定性降低。     

中梁一级电站库区岩溶防渗灌浆方法研究与应用

针对中梁一级电站库区防渗工程中充填和半充填溶洞,采用了高压喷射置换和高压冲洗置换溶洞内充填物再灌浆的两种处理方案,通过取芯和压水试验检查,溶洞内的充填物得到有效置换,且透水率满足设计防渗要求。     

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

Plant-derived insoluble proteins (wheat gluten, and isolates from pea, lentil, and soybean) were used as fining agents in model white wine (made from Catalanesca grapes) after cold stabilization. Plant proteins were effective in giving a fast and remarkable decrease in turbidity. GC/MS and HPLC/MS approaches indicated that individual proteins had a different impact on the levels of compounds relevant to wine stability. Protein stability of wine was not affected by fining with plant proteins. Lentil proteins and gluten gave the best removal of monomeric and dimeric flavonol. Both caused a decrease in the total content of fermentative aroma compounds, such as ethyl esters, acetate esters, and alcohols. Lentil proteins had the highest impact on the aroma components, giving a marked decrease in aroma components. Gluten may thus be regarded as giving the best balance between fining efficacy and retention of aroma compounds. Also, gluten in the treated wines remained well below the suggested threshold for gluten-free foods. This study provides a methodological frame for thorough characterization of the impact of specific interventions on key wine components.     

LC with Evaporative Light-Scattering Detection for Quantitative Analysis of Organic Acids in Juices

In this work, a performing LC method with evaporative light-scattering detector was described for the analysis of tartaric, malic, ascorbic, citric and succinic acids in fruit juices. The method was optimized and validated in comparison with LC-UV, in terms of accuracy, LODs, LOQs and precision. The successive application to ACE, orange, pear, peach, mulberry and apple juices allowed separation and quantitative determination of organic acids in about 20 min just diluting and filtering the sample before LC determination. In the analysed juices, citric, malic and ascorbic acids were always present, and in all the samples, citric acid was the prevailing acid followed by malic acid except for peach and apple juices where an opposite trend was found. Tartaric and succinic acids were detected at lower concentrations and more rarely, except for peach juices, all containing tartaric acid, and ACE and orange juices, all containing succinic acid.     

天然食用色素藻蓝蛋白的稳定性研究

采用冻融结合溶胀的方法从钝顶螺旋藻突变株(SP-Dz)中分离得到藻蓝蛋白(Phycocyanion,PC),研究了不同因素对藻蓝蛋白稳定性的影响。实验结果表明:在低温、pH5、NaCl浓度为0.15mol/L条件下藻蓝蛋白稳定性好,适于保存或应用。多因素分析表明,对藻蓝蛋白稳定性影响最大的因素是温度,其次为保存时间,影响最小的是光强。     

造纸废水COD连续监测可行性探讨

用COD仪对造纸废水CODc，进行连续在线监测，并研究了进水流量、进水水质及加药量对出水CODcr的影响。实验结果表明，连续测定的CODcr值与化学法测定值可以很好地吻合。     

高光谱成像在食品质量评估方面的研究进展与应用(一)

近年来频发的国内食品质量与安全问题受到全社会的高度重视。因此,需要采用现代化检测技术快速、准确获取食品品质和安全信息。高光谱成像技术是一项将光谱与成像科学相结合的光学分析技术。通过同时获取食品的光谱和空间图像信息,高光谱成像技术能够快速、无损获取食品的品质信息及其空间分布,从而实现食品内外部品质信息的全方位检测,因此在食品安全检测应用领域具有巨大潜力。本文介绍了高光谱成像技术的基本原理,并综述了其在肉类品质检验方面的研究进展。