再制干酪的技术难点

阐述了重制干酪结构形成的原理。主要是天然干酪的稳定结构被加热和搅拌破坏，而乳化盐中的Na^ 和酪蛋白的Ca^ 进行离子交换，从而增加酪蛋白的水合性，提高脂肪的乳化稳定性，经过熔融和冷却，混料中的蛋白、脂肪和水形成一个稳定的新结构。在阐明原理的基础上分析了配方和工艺方面的关键参数，包括混料中的酪蛋白含量，混料中的乳化盐，混料的水分含量和pH值，熔融温度、熔融时间、搅拌强度、脱气程度和冷却程度。     

3,3′-二(四唑-5-基)-4,4′-偶氮呋咱及其含能离子盐的合成及热性能

以3-氨基-4-(四唑-5-基)呋咱为原料经氧化反应生成3,3′-二(四唑-5-基)-4,4′-偶氮呋咱(DTZAF),通过与有机铵盐酸盐发生复分解反应合成了四种新的含能衍生物,总收率分别为73.0%、70.3%、75.0%、76.3%,经IR、¹H NMR、¹³C NMR及元素分析表征了其结构。采用TG-DSC-IR-MS联用仪分析了DTZAF热分解气相产物,采用差示扫描量热技术和热重分析法研究了DTZAF及其含能离子盐的热行为, 结果表明,低于200 ℃ DTZAF及其四种含能离子盐热稳定性良好。     

基于代理模型的含盐废水多级纳滤系统的过程优化设计

基于道南细孔-介电DSPM-DE模型,开展了工业含盐废水多级纳滤分离系统的代理模型构建与优化研究。首先,利用高维模型表征的数学建模方法,构建与原有纳滤理论模型有高拟合度的高精度代理模型。基于此代理模型,进一步构建膜法分盐工艺中的多级纳滤分离的数学优化模型,并以分离单位质量NaCl的比能耗为优化目标,讨论在给定设计参数的条件下进料液中[Cl^-]/[\mathrm{S}{\mathrm{O}}_{\mathrm{4}}^{\mathrm{2}-}]的变化对不同级数纳滤系统的分盐性能及最优操作条件的影响。优化结果显示,进料[Cl^-]/[\mathrm{S}{\mathrm{O}}_{\mathrm{4}}^{\mathrm{2}-}]的增加有利于提高NaCl总回收率和降低分盐比能耗。在相同的纳滤膜投资成本下,双级系统在降低能耗方面更胜一筹,与单级系统相比最高可节能5.84%。     

无机水合盐相变储热材料的过冷性研究

无机水合盐相变储能材料通常存在过冷现象,影响了该类材料所蓄热量的排放性能,如果过冷严重,储存的热量不能释放出来。就无机水合盐的过冷机理及非均匀形核的动力学机理进行了探讨,加入成核剂是降低过冷度的有效措施。     

Restoration of heavily polluted branches of the Shatt Al-Arab river, Iraq

In view of the desire to improve the water quality of the heavily polluted branches of the Shatt al-Arab River at the City of Basrah, it was proposed to maintain effective flushing as well as contracting sewerage system. The present study was conducted in order to examine the water quality of these branches in an attempt to evaluate the effectiveness of the proposed flushing system. It has been found that their waters contained very low levels of dissolved oxygen and relatively high amounts of both COD and BOD₅. The annual average water quality parameters for Basrah Branches were: dissolved oxygen 3.4 ppm; pH 7.67; hydrogen sulphide 1.4 ppm; ammonia 97 μg-at. N l⁻¹; COD 15.9 mg l⁻¹; BOD₅ 12.7 mg l⁻¹; dissolved silicates 202 μg-at. Si l⁻¹; dissolved reactive phosphate 13.4 μg-at. P-PO₄³⁻ l⁻¹; nitrate 10.4 μg-at. N-NO₃⁻ l⁻¹; nitrite 2.1 μg-at. N-NO₂⁻ l⁻¹ and chlorophyll-α 14.3 mg m⁻³. Based on our calculations, it has been concluded that the proposed system is effective, thus within a flushing cycle all of the above mentioned parameters will become within the acceptable values of the Shatt al-Arab water quality. Moreover, this system has no appreciable effect upon the water quality characteristics of the Shatt al-Arab River due to the fact that it discharges a high volume of water annually. However, It has been recommended to dredge the deposited sludge to a minimum depth of 50 cm.     

重氮盐水解制备愈创木酚的实验工艺研究

概述了邻甲氧基苯重氮盐水解制备愈创木酚的机理,指出了反应所需的基本条件。通过单一因素实验研究,考察了水解温度、重氮盐稀释倍数和滴加时间、水酸质量配比、催化剂用量等对水解产品收率的影响,弥补了对重氮盐水解制备愈创木酚工艺进行详细研究的空白。结果表明,水解温度和催化剂用量对产品收率影响显著,重氮盐的稀释倍数、滴加速度和水解液中水酸配比有最佳值。     

熔盐法制备TiNi记忆合金粒子及其复合粒子

1. Introduction Powder materials can be synthesized with a number of techniques by starting from the vapor phase (e.g., inert gas condensation), liquid phase (e.g., electrodeposition, rapid solidification), and solid state (e.g., mechanical attrition). In…     

Superconductivity in a new quaternary phase with HgSm0.5In0.5Pb2 composition

This work reports a systematic study on the structural and superconducting properties in the Hg-Sm-In-Pb system. It is investigated how In and Sm dopings influence the superconducting properties of the HgPb₂ phase which was recently reported. Results for the HgSm_1 − xPb₂ system show that Sm atoms substitute Hg vacancies in the tetragonal phase which do not affect the onset critical temperature of the HgPb₂ compound. Simultaneous Sm and In doping effects on the properties of the HgPb₂ phase are also studied. Experimental and simulations of X-ray powder diffractograms suggest that the HgSm_1 − xIn_xPb₂ system (0.2 ≤ x ≤ 0.7) has a pseudo-cubic structure with lattice parameters near 4.88 Å. Superconducting properties measurements show that this system has an optimum doping at x ∼ 0.5 with the onset critical temperature close to 6.9 K. This is the highest superconducting critical temperature for the AuCu prototype so far reported.     

Effect of alkali halides on α-chymotrypsin activity in the plastein reaction

The influence of different alkali halides (LiF, LiCl. LiBr, NaF, NaCl, NaBr, KF, KCl and KBr) on α-chymotrypsin-catalysed plastein synthesis has been studied in aqueous medium at different substrate concentrations. The results showed an enhancing effect on the plastein synthesis enzyme action by the presence of salts, proportional to salt concentration, which was decreased when the substrate concentration was increased. Additionally, these facts allowed the ions to be classified as a function of their activation power (F^? > Cl^? > Br^?: K⁺ > Na⁺ > Li⁺), which was in agreement with the interpretation of the Hofmeister lyotropic series. The influence of the several phenomena produced by the presence of salts in the plastein reaction, such as, salt-substrate interactions and water activity, as well as the presence of deactivated enzyme was also analysed. The obtained results showed that the substrate concentration is the most important factor, and the activating effect of salts could be simultaneously involved with both a structural change on the substrate conformation and a reduction of water activity into the reaction media, enhancing the catalytic capability of the α-chymotrypsin towards a peptide synthesis action.     

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is the partial replacement of sodium chloride by mixtures of potassium, magnesium and calcium chloride salts. The effect of two salting formulations (formulation II: 50% NaCl-50% KCl and formulation III: 55% NaCl, 25% KCl, 15 CaCl₂ and 5 MgCl₂) on the protease activity through the dry-curing process and on the sensory characteristics of the final product was evaluated and compared to those of control hams (formulation I, 100% NaCl). Sensory attributes were all affected in the hams containing CaCl₂ and MgCl₂ while hams containing 50% KCl and NaCl (formulation II) were better valued, except for the attribute taste probably due to the potassium contribution to bitter taste.