从迪士尼度假区来看我国主题乐园的发展

迪士尼公司50多年来在全世界建设了5个度假区,其复合化的功能布局模式、综合化的经营状态、重视"体验价值"全面创造、保持乐园的生命力等设计理念都是成功的要素,这些要素对于我国主题乐园的发展具有重要的借鉴意义。     

无患子籽油卸妆油的性能研究

为探究无患子籽油在化妆品领域的应用,在对无患子籽油主要理化性质和脂肪酸组成进行检测基础上,对以其为原料制备的2种卸妆油WHZ-1(无患子籽油体积分数68%)和WHZ-2(无患子籽油体积分数28%)的自乳化性、稳定性、流动性、黏度、刺激性、卸妆效果及感官等进行评价。结果表明：无患子籽油酸值(KOH)为0.32 mg/g,过氧化值为0.45 mmol/kg,符合润肤油国家标准要求,主要脂肪酸油酸含量为53.52%,顺-11-二十碳烯酸含量为23.07%;WHZ-1的自乳化性优于WHZ-2,与商品卸妆油A、卸妆油B相当,WHZ-1、WHZ-2稳定性符合卸妆油国家标准要求,二者的黏度和流动性在商品卸妆油A和卸妆油B之间,人体皮肤斑贴实验测试结果显示二者均无红斑、水肿现象;WHZ-1的感官评分较WHZ-2的高,总体卸妆效果优于WHZ-2。无患子籽油卸妆油卸妆效果良好,刺激性低,有较好的应用前景。     

Oxidation and oxidative stability in emulsions

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.     

Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

Vitamin E is a fat-soluble vitamin widely used in pharmaceutical, supplement, food, and cosmetic preparations that must be encapsulated before it can be dispersed into aqueous-based products. The purpose of this study was to develop “all-natural” oil-in-water emulsions that could be used to incorporate vitamin E into functional food and beverage products. These emulsions were stabilized by a natural food-grade surfactant (Q-Naturale^®) isolated from the bark of the Quillaja saponaria Molina tree. The influence of oil phase composition (vitamin E to medium chain triglyceride (MCT) ratio), aqueous phase composition (glycerol to water ratio), and surfactant type (Q-Naturale^®versus Tween 80) on the size of the droplets produced by high pressure homogenization was examined. Small droplets could not be formed using only vitamin E acetate as the oil phase because of its very high viscosity, but they could be formed when ≥20% MCT was incorporated into the oil phase prior to homogenization. In the absence of glycerol, Q-Naturale^® was capable of forming emulsions containing relatively small droplets (d < 400 nm) from oil phases containing relatively high vitamin levels (60–80%). This droplet size could be decreased (d < 250 nm) by incorporating 50% glycerol in the aqueous phase prior to homogenization to increase its viscosity and decrease its interfacial tension. Tween 80 was more effective than Q-Naturale^® at producing small droplets when the oil phase contained low levels of vitamin E acetate (≤40%), but the opposite was true at higher vitamin levels. These results indicate that a natural surfactant (Q-Naturale^®) is effective at forming edible Vitamin E delivery systems that could be used in functional food and beverage applications.     

Emulsion Copolymerization of Butyl Acrylate with Watersoluble Monomers in the Absence of Emulsifier

Abstract

Paper has connection with emulsion copolymerization of butyl acrylate with water soluble monomers in the absence of emulsifier. It was measure of kinetics of this reaction for different conditions and mechanism of this reaction is discussed.     

CXH660车铣复合加工中心立柱方案的有限元法优化设计

对CXH660车铣复合加工中心立柱的截面形状、导轨的分布形式以及加强筋结构布置进行了方案设计,并采用有限元分析方法对方案进行了优化设计,获得了立柱在不同载荷工况下的变形位移和应力分布,用变形补偿的方法保证立柱的几何精度。     

基料油相容性及乳化剂对人造奶油结晶行为的影响

利用低场脉冲核磁共振仪和偏振光显微镜、粉末X-射线衍射等分析手段分别对棕榈油基混合体系的相容性以及乳化剂种类对以此为基料油制备的人造奶油结晶行为的影响进行了研究。结果表明:经混料回归设计的1号(POs∶PMF∶PKO,0.8∶0.1∶0.1)、4号(POs∶PMF∶PKO,0.45∶0.45∶0.1)配方相容性最好,6号(POs∶PMF∶PKO,0.1∶0.45∶0.45)配方出现严重共晶现象,且在20℃左右共晶最为严重;向1号配方添加丙二醇酯及向4号配方添加聚甘油酯所得产品b和c均为β’晶型;产品c的晶体形态最易受温度波动的影响。     

植物甾醇的乳化及其应用研究进展

植物甾醇主要来源于植物油脂,具有降低血清中胆固醇含量等多种生理功能.但植物甾醇属脂溶性物质,不能与水溶性物质混溶,使其应用受到限制,对植物甾醇进行乳化可改善其水溶性,从而拓宽其应用范围.综述了植物甾醇的乳化处理及其应用研究进展.     

有机磷化合物与甲基丙烯酰胺复配阻燃真丝织物

采用有机磷化合物二甲基-2-甲基丙烯酰氧基-乙基磷酸酯(DMMEP)、甲基丙烯酰胺(MAA),以及以上2种物质的共混溶液,分别对真丝织物进行常规接枝,经过单因素分析探讨各自最优的接枝工艺。然后对整理后的丝织物做了接枝率、极限氧指数、炭长的测定,并对接枝织物的表面红外进行了表征,且通过扫描电镜对燃烧后残留炭渣的形态结构进行了分析。结果表明,通过对DMMEP和MAA进行复配,真丝织物能够获得非常好的阻燃性能。     

油悬浮剂中助剂的研究进展

概述了油悬浮剂的研究进展情况,系统阐述了以油酸甲酯为分散介质油悬体系中乳化剂、分散剂和结构稳定剂的发展状况和应用特性。