冷冻干燥过程相迁移和相分布的孔尺度网络模型与模拟

构建了51×51二维孔-喉网络模型对冷冻干燥过程的升华干燥阶段进行模拟。与传统的连续介质模型相比,孔网络模型的特征是具有跟踪干燥过程中物料内部的干燥前沿和相分布的能力。采用网络模型预测了牛肉和火鸡肉的干燥曲线,并模拟了不同冻结速率的火鸡肉在干燥过程中形成的相分布。讨论了模型的计算特性,并分析了孔径分布对相分布特性的影响。结果表明：网络模型可较好地预测升华干燥阶段,可在孔尺度上揭示干燥过程的动力学机理,将为准确地判断升华干燥与解析干燥的转变点提供理论计算基础。     

鱼香肉丝真空冷冻干燥工艺方案的再探讨

在文献[1]研究的基础上,发现在冻干组合型物料时会出现干燥速度不一致的问题,采用将物料分拣的方法可以解决这个问题.这种方法有两个优点:1.是优化耗能问题,2.是可以单独将真空冷冻的肉丝作肉松用、笋丝和木耳作为方便菜用,这样可以扩大销售渠道,从而降低冻干鱼香肉丝的成本,是很好的消费思路.     

原纤化过程对纸基空气滤材结构和性能的影响

以木浆为原料,分别采用不同磨浆转数对木浆纤维进行原纤化处理,使其表面分丝帚化,再利用冷冻干燥技术保持纤维表面分丝状态而避免角质化,从而制备出可生物降解的纸基空气过滤材料。研究了不同程度原纤化处理对纸基空气滤材结构和性能的影响,探讨了原纤化处理对滤材Z向形貌的影响机理。结果表明,浆料浓度为1.5%、冷冻温度为-56℃、磨浆转数为50000 r时,纸基空气滤材具有较佳的过滤性能。     

Stabilizing and destabilizing effects of drug-excipient interactions in spray-dried,freeze-dried,and granulated Sennae fructus extracts

Abstract

The objective of this study was to compare spray-dried and freeze-dried extracts of Sennae fructus regarding the stability of the sennosides. Therefore, the influence of the addition of maltodextrin (MD) not only before the drying processes but also during fluidized bed granulation was investigated. Analysis of the hygroscopicities, the simultaneous TGA-DSC-MS data, and the influence of storage revealed that spray-dried extracts are more stable than freeze-dried extracts. The addition of MD led to an even better stability of the extracts. Lower amounts of MD are sufficient if applied onto the surface of the native extract during fluidized bed granulation.     

真空冷冻和热风干燥对蓝莓品质的影响

研究真空冷冻干燥和热风干燥处理对蓝莓品质的影响。采用电阻法测定蓝莓的共晶点和共熔点,并绘制了蓝莓冻干曲线;从干燥后蓝莓的微观结构、复水比、色泽、质构、VC、总花色苷和总酚等指标比较真空冷冻和热风干燥蓝莓产品的品质。结果表明：蓝莓的共晶点为－33 ℃,共熔点为－30 ℃;真空冷冻干燥蓝莓复水性好,且果实中VC、总花色苷和总酚的含量分别为5.52 mg/100 g、1.55 mg/g和3.55 mg/g,显著高于热风干燥的产品。因此,真空冷冻干燥在保持蓝莓复水性、感官品质和活性成分等方面比热风干燥具有明显优势。     

芫荽真空冷冻干燥的研究

本文采用真空冷冻干燥技术,探讨了搁板温度、物料重量对芫荽冻干时间、品质及设备生产能力的影响。试验结果表明,搁板设置温度每提高10℃,冻干时间缩短15.68%以上,但温度过高芫荽风味下降,出现干草味;芫荽每增加100g/层,冻干时间延长2.5～3h左右。在温度40℃、芫荽重量400g/层条件下冷冻干燥,冻干时间为12.5h,产品质量优于单纯的真空干燥样品;复水后与新鲜芫荽相对较为接近。     

真空冷冻干燥食品的品质控制

讨了影响冻干食品复水性、色泽及微生物污染的因素,并分析如何选择工艺条件参数以控制冻干食品之品质。     

Embedding in Spurr's resin is a good choice for immunolabelling after freeze drying as shown with chemically unfixed dendritic cells

Immunocytochemical reactions on biological specimens depend on many factors, the most crucial one being the maintenance of antigenicity. Antigens are vulnerable at each stage during preparation for electron microscopy. One of the least traumatic methods of preparing biological tissues for post‐embedding immunolabelling includes the following steps: (1) physical stabilization of the native biological material by rapid freezing (cryofixation) and keeping the immobilized biological sample at low temperature, thereby avoiding any movements of water, ions and macromolecules; (2) dehydrating the frozen biological material by freeze‐drying at low temperature; (3) embedding of the dehydrated specimen. Here we show that embedding of chemically unfixed dendritic cells in Spurr's resin after cryofixation and freeze‐drying enables the conservation of fine ultrastructure without cell distortion or shrinkage. Furthermore, we demonstrate the feasibility of protein localization in ultrathin sections by immunolabelling of the major histocompatibility class II molecules.     

真空冷冻干燥升华干燥时间的实验研究

本文以扇贝为研究对象,采用二次正交回归组合试验,建立了真空冷冻干燥升华时间和单位厚度升华时间的二次多元回归模型,利用降维法分析了干燥室压强、物料厚度和加热板温度三个主要过程参数对真空冷冻升华干燥时间的影响。结果表明,干燥室压强、物料厚度和加热板温度对升华干燥时间影响显著,呈二次函数规律变化,影响的主次因素依次为:物料厚度、干燥室压强、加热板温度。对单位厚度升华干燥时间进行岭嵴分析,给出了在本试验三因素取值范围内的冻干过程优化参数:干燥室压强为50Pa;物料厚度为9mm;加热板温度为39℃,优化的物料单位厚度升华干燥时间为0.146h。     

超临界二氧化碳萃取大蒜油

采用冷冻干燥和超临界二氧化碳萃取相结合技术萃取大蒜油，通过均匀设计在萃取率和萃取温度、萃取压力、萃取时间、CO2流量之间建立了理论模型，确定了SC—CO2萃取大蒜油的最佳工艺参数：萃取压力25MPa，萃取温度45℃，萃取时问5h，CO2流量44kg／h，在此条件下萃取率可达1．19％．