4种马铃薯淀粉糊流变特性的研究

对4种不同加工方式获得的马铃薯淀粉糊流变特性进行了探讨。静态流变特性测定结果表明,4种淀粉糊的流变模型为幂率模型,均为假塑性流体,每种淀粉糊以相同方式流动需要施加的力不同。在相同流动方式下,淀粉4粘度最大,其次为淀粉2,淀粉1和淀粉3的粘度近似相同。动态流变特性测定结果表明:随着温度的增加,淀粉1、2、4的弹性模量、粘性模量刚开始基本不发生变化,到60℃后,两模量急剧增加到最大值,然后降低到某恒定值。淀粉3的两模量随温度升高逐渐增加到最大值,然后逐渐降低到某恒定值。粘性模量达到最大后,淀粉2的粘性模量最大,其次为淀粉4、淀粉1,淀粉3的最低。弹性模量达到最大后,淀粉4的弹性模量最大,其次为淀粉2、淀粉1,淀粉3最低。     

Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product

Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29 ± 2.0 °C) and relative humidity (67 ± 2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R ² > 0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.     

Using L‐Arginine‐Functionalized Gold Nanorods for Visible Detection of Mercury(II) Ions

A rapid and simple approach for visible determination of mercury ions (Hg²⁺) in aqueous solutions was developed based on surface plasmon resonance phenomenon using L‐arginine‐functionalized gold nanorods (AuNRs). At pH greater than 9, the deprotonated amine group of L‐arginine on the AuNRs bound with Hg²⁺ leading to the side‐by‐side assembly of AuNRs, which was verified by transmission electron microscopy images. Thus, when Hg²⁺ was present in the test solution, a blue shift of the typical longitudinal plasmon band of the AuNRs was observed in the ultra violet‐visible‐near infrared (UV‐Vis‐NIR) spectra, along with a change in the color of the solution, which occurred within 5 min. After carefully optimizing the potential factors affecting the performance, the L‐arginine/AuNRs sensing system was found to be highly sensitive to Hg²⁺, with the limit of detection of 5 nM (S/N = 3); it is also very selective and free of interference from 10 other metal ions (Ba²⁺, Ca²⁺, Cd²⁺, Co²⁺, Cs⁺, Cu²⁺, K⁺, Li⁺, Ni²⁺, Pb²⁺). The result suggests that the L‐arginine‐functionalized AuNRs can potentially serve as a rapid, sensitive, and easy‐to‐use colorimetric biosensor useful for determining Hg²⁺ in food and environmental samples.     

Effective Big Data Retrieval Using Deep Learning Modified Neural Networks

Mobile Networks and Applications - In big data, the information retrieval (IR) embraces the discovery of documents from a compilation of dataset which are related to the user query. Usually, the...     

Parameter identification of two dimensional digital filters using electro-magnetism optimization

Multimedia Tools and Applications - The design of Two-Dimensional Infinite Input Response Filters (2D IIR) is an important task in the field of signal processing. These filters are widely used in...     

A conceptual framework for the implementation of Zero Inventory and Just-In-Time manufacturing concepts

This article deals with major issues of implementing Zero Inventory (ZI) and Just-In-Time Production (JIT) concepts. These concepts most likely reduce the waste in terms of reduction in inventory and scrap levels for improving productivity and quality in manufacturing organizations. Firstly, a review on the implementation of ZI/JIT has been presented to critically evaluate the major issues. Secondly, the major implementation issues of ZI and JIT have been discussed with help of a conceptual model. Thirdly, behavioral and cultural characteristics of firms have been discussed with reference to the implementation of ZI and JIT. Finally, the model has been applied to Finnish firms to discuss the various issues involved in the implementation of ZI and JIT. © 1998 John Wiley & Sons, Inc.