基于体素生长的移动体素算法

移动立方体是从三维数据场中抽取等值面的一种面绘制方法．文章提出的基于体素生长的移动体素算法可以对原算法进行改进，借用体素的生长只处理与等值面相交的那些立方体．并将这些体素以栈的数据结构形式进行保存，加快绘制速度；在三角面片形成处理中，使用移动体素的方法生成三角面片，消除了二义性。     

Effect of ultrasound irradiation on polymeric microfiltration membranes

The effect of powerful ultrasound (US) at a frequency of 40 kHz and an intensity of 1.43-3.57 W·cm⁻² on polymeric microfiltration membranes was evaluated. Four different polymers including polyethersulfone, nylon 6(N₆), the mixed ester of cellulose nitrate with cellulose acetate (CN-CA) and polyvinylidenefluoride (PVDF), with an average pore diameter of 0.45 μm, were investigated. The evolution of the polymeric structure exposed to US was followed by the measurements of the water flux and the rejection rate of 1 wt% isolated soybean protein. The result shows that important variations occur on some membranes after irradiation. In addition, microscopic photos of irradiated membranes by field emission scanning electron microscopy were taken in order to directly observe the change on membrane surface. It has been shown that, over the four materials tested, only the PVDF presents no significant change in the measured parameters with increase of the duration at the low intensity of ultrasound irradiation, whereas the others are affected by ultrasound treatment.     

A Two-Stage Vacuum Freeze and Convective Air Drying Method for Strawberries

Strawberries were dehydrated in a two-stage combination drying consisting of vacuum freeze drying (FD) followed by hot air drying (AD), and in a two-stage hybrid method involving FD and finish AD(FAD) to obtain dehydrated strawberries of high quality at reduced cost. Energy consumption and physicochemical properties of the FAD product were compared with single-stage AD and single-stage FD. The quality parameters of the products were also analyzed. It was found that the quality of combined FAD-dried products approximated that of single-stage FD. Hence, the proposed two-stage combination drying method is recommended for dehydration of strawberries to obtain a high-quality product at lower cost when compared with vacuum freeze drying alone.     

Effects of Different Drying Methods on the Quality Changes of Granular Edamame

In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air-vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air-vacuum microwave are significantly improved compared to those simply hot air-dried.     

阳离子淀粉与阴离子物质的混溶性

为研究阳离子淀粉与阴离子物质的混溶性,对阳离子淀粉与聚丙烯酸类浆料、乳化油的混溶性进行了试验.以分离速度和沉降率两个参数为衡量指标检验混溶效果,发现混合浆料中随着聚丙烯酸类浆料和乳化油的比例增加,分离速度加快,沉降率增加,同时试验了不同浓度的混合浆(处理前阳离子淀粉与处理后阳离子淀粉与阴离子物质的混合浆)在室温和95℃条件下的混溶情况.结果表明:处理后阳离子淀粉浆料在95℃条件下与阴离子物质的混溶效果良好.     

Enhanced γ-CGTase Production by Bacillus Macorous with Membrane Active Substances

Some selected surfactants and alcohols were examined for their effects on γ-cyclodextrin glucanotransferase (γ-CGTase) production by Bacillus macorous WSH02-06. Both Tween 60 and n-Propyl alcohol had the ability to increase γ-CGTase yield about 1.7-fold. The investigation of fatty acid composition demonstrated that the addition of Tween 60 greatly increased the ratio of unsaturated to saturated fatty acids in cell membrane lipids, while n-propyl alcohol interfered with the proportion among unsaturated fatty acids. Study of the γ-CGTase fermentation in 5-L fermentor revealed that the addition of n-propyl alcohol improved the specific production rate and the yield of γ-CGTase.     

Microbiological characteristics of cake prepared from rice flour and sticky rice flour

Microbiological, chemical and sensory changes in MiGao (a traditional Chinese steamed cake) were studied during five days of storage at 25 °C. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram-positive, catalase-positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds, and pH and moisture content were also analyzed. Total plate counts in the products under study in the third day of storage were in the range <10³ CFU/g and the shelf-life of the product was estimated to be only two or three days by the panelists. During the first two days, Gram-positive bacteria were dominant, mainly represented by Staphylococcus epidermidis. Bacillus strains occurred by the third day, reaching a maximum level of 1 × 10⁶ CFU/g after five days of storage. No Enterobactericeae or Lactic acid bacteria were detected in the processed products throughout the storage period. All the isolated strains from the mannitol salt agar belonged to the genus Staphylococcus. The predominant species were S. epidermidis and S. aureus. Most Bacillus strains, isolated from the tryptone soya agar, belonged to the species Bacillus brevis. The count of yeasts and moulds increased slowly but remained low throughout the storage period.     

纸张的流体传热现象与电性能

详细介绍了纸张的热性能与电性能的机理及其应用,为国内相关特种纸的开发研究提供理论依据.     

凝胶型酸奶的制备及其质量评价体系的建立

通过感官分析确定了凝胶型酸奶的加工工艺，并且对凝胶型酸奶的色泽、风味和质构的评分值进行了统计分析．运用组合赋权法确定了3项指标的权重分别为：0．312，0．347和0．341，同时测定了样品的凝胶强度、脱水收缩作用敏感性和持水力，以此作为凝胶型酸奶客观评价项目．初步建立起了一套综合评价凝胶型酸奶质量体系的方法。     

改性环糊精及其应用

该文主要介绍环糊精改性意义,改性环糊精分类,改性方法及主要改性衍生物,并介绍改性环糊精在食品、医药、农业等领域应用前景。