山茱萸发酵乳饮料加工技术研究

研究采用酸牛乳为主要原料,添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料,经均质、杀菌、冷却、灌装等加工工艺制成一种保健型含乳饮料。试验结果为:酸牛乳37%、白砂糖10%、山茱萸汁10%、稳定剂0.55%、柠檬酸0.1%~0.2%、柠檬酸钠0.02%、六偏磷酸钠0.03%、香精0.08%,其余为水;加工工艺参数,料液混合温度30℃~40℃、均质条件18~20 MPa、杀菌条件120℃/20 s、在2℃~6℃条件下存放。     

Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier

Gel-like emulsions were produced by high-intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel-like emulsions. The particle size of sunflower oil gel-like emulsion was smallest. Moreover, the macrorheological and microrheological results indicated that the values of apparent viscosity, storage modulus (G′) and elasticity index (EI) of sunflower and almond oil gel-like emulsions were higher while those of the walnut and pine nut oil gel-like emulsions were lower. Moreover, the sunflower oil gel-like emulsion was more stable after 2-month storage. The current study illustrated that HIU was of great importance for the production of high-viscosity gel-like emulsions. Furthermore, the differences of nut oils resulted in diverse physicochemical properties of gel-like emulsions.     

Rheological characteristics of foamed gel for mine fire control

Foamed gel as a new type of fire extinguishing material is used to prevent the spontaneous combustion of coal. In order to make a comprehensive study on rheological characteristics of foamed gel for mine fire control, by using type NDJ‐5s digital viscometer, the factors such as mass concentration of the mixture mixed by thickener and crosslinker, foaming multiple, added salts (NaCl, CaCl₂, AlCl₃), pH value and temperature having influences on the rheological properties of foamed gel have been investigated in this paper. It can be found that foamed gel shows the characteristic of non‐Newtonian fluids and has shear‐thinning properties. With increasing of mass concentration of the mixture, the thixotropy response becomes more significant. When the foaming multiple reaches 20, the apparent viscosity gets the maximum value. The obvious viscosity characteristic of ‘polyelectrolyte solution’ is observed in aqueous salt solutions when added salts are put into the solution. Under different conditions of pH values, foamed gel has higher sensitivity to acid than alkaline. Zero shear viscosity, depending on temperature, decreases with the temperature increasing. Meanwhile, the fire performances of foamed gel are studied experimentally and theoretically. Copyright © 2014 John Wiley & Sons, Ltd.     

简析如何降低卷烟厂空调的电能消耗

简要分析了卷烟厂空调系统电能耗过高的原因，提出了降低卷烟厂空调系统电能耗的有效途径，以实现卷烟厂节能降耗的目标。     

电子调速器控制器的电磁兼容分析与试验验证

基于辐射发射的形成机理,以某型号电子调速器控制器为目标,利用EMSCAN电磁干扰扫描系统对控制器进行近场辐射测试,总结出一套切实可行的辐射发射分析与试验验证方法.在此基础上,对该型号电子调速器控制器进行了整改设计,并进行了试验验证.结果 表明:基于EM-SCAN系统的分析及整改方法效果明显,缩短了电子产品电磁兼容问题的整改设计周期,并节约了测试成本.     

Study on Thermal Response of Adhesively Bonded Honeycomb Sandwich Structure in High Temperature

Fire Technology - Thermal response of the honeycomb sandwich structure was evaluated using the steady-state method at different temperatures ranging from 100°C to 400°C. The results...