绢纺腐化液中细菌除油效果的研究

对同一绢纺厂不同腐化缸的腐化液所含除油细菌进行分离,并对不同细菌的除油效果进行比较。结果表明不同腐化缸中所含除油细菌的种类和数量不同,细菌的除油效果也不同;除油细菌能产生脂肪酶促进油脂分解;三丁酸甘油酯双层平板法可以用于除油细菌的初步筛选,而细菌除油效果则需通过残油率判断。     

织物的拒油整理

文章概述了织物拒油整理的原理、整理方法以及对拒油整理效果的测试评价，并指出了目前拒油整理存在的问题。     

亚麻籽油中药软胶囊的30天大鼠喂养试验研究

通过亚麻籽油与中药天然产物复配得到了一种具有缓解视疲劳作用的软胶囊。为了评价该软胶囊的安全性,对该样品进行30d大鼠喂养试验。试验结果显示,各试验组大鼠体重、进食量、食物利用率、血常规、脏体比及病理组织学观察等各项指标与阴性对照均无显著性差异。因此亚麻籽油中药软胶囊属无毒级,可开发成为高附加值保健食品。     

片梭织机织造双纬织物的实践

片梭织机经改造后用于织造单经双纬织物，针对织造中存在的断纬多、织造效率低、疵点多的问题．通过检修片梭、调节引纬张力、保持通道光洁、消除油经疵点等措施，提高了织造效率和入库一等品率。     

UV法测定米糠油油脚和皂脚中谷维素的含量

通过测定不同产地和不同精炼工艺的米糠油所产生的油脚和皂脚中谷维素的含量,为工业生产天然阿魏酸提供原料参考。采用UV法,在(315±1)nm的波长处测定吸光度,计算含量。结果表明:米糠油不同精炼工艺的油脚和皂脚中谷维素含量区别显著,相同工艺油脚和皂脚而不同产地的谷维素含量无明显区别。化学碱炼工艺所得皂脚具有较高含量谷维素,可作为生产天然阿魏酸的原料;物理水化工艺所得油脚中谷维素含量低,不具备生产天然阿魏酸的实际意义。     

Cross-linking of wheat starch improves the crispness of deep-fried battered food

Wheat starches with different degrees of cross-linking were used to study the effect of starch gelatinization in the batter and crust characteristics of deep-fried battered food. Pasting properties, viscosity and batter pick up as well as moisture and oil content and crispness of the fried crusts were evaluated. In batters prepared with a constant solids/water ratio, the cross-linked starches increased batter viscosity and consequently the batter pick up. Batters, with comparable viscosity were prepared by varying the solid/water ratio which gave the same batter pick up.The pasting properties of cross-linked starches showed that the higher the cross-linking the more resistant was the starch to gelatinization and granule disintegration. In batters with a constant solids/water ratio, batter with high cross-linked starch had more water loss during frying. Cross-linked starches had lower moisture content after storage and less oil was retained after frying. Crispness, measured instrumentally as sound intensity, was the highest for the high cross-linked starch at 1 and 20 min after frying.Batters prepared with the same viscosity were used to study the effect of cross-linked starches when the pick up was the same. To obtain comparable viscosities between the batters, the batter with native starch was prepared using the lowest mixing water content and the one with high cross-linked starch with the highest. The batter with the high cross-linked starch, although it had the highest addition of water, had the best crispness after frying.In conclusion, high cross-linking of wheat starch enhances crispness perception of deep-fried battered food.     

基于RAGA的PPE模型评价油页岩矿坑积水水质的研究

通过构造投影指标函数进行优化设计,建立基于实数编码的加速遗传算法的投影寻踪综合评价模型对油页岩露天矿坑积水水质进行评价.结果表明,该水质评价模型的相关系数为0.9999,对于油页岩矿坑积水水质评价精度较高,分析可知,评价水样多数为V类水,水质情况较差.进一步研究发现,RAGA-PPE模型对水质的评价是有一定的局限性的,评价水质指标超过最大指标标准过多,会导致评价模型精度下降.     

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

Fourier transform (FT) Near Infrared Spectroscopy (NIR) spectrometry in combination with partial least squares (PLS) regression was used for direct, reagent-free determination fat and moisture content in milled olive and olive pomace. The two calibration models obtained were built with samples from two years harvest (2006/2007) and have a good predictive power considering the nature of the samples and are both being used in an industrial plant.     

沙棘油的特性及其制油工艺的研究

本文对沙棘油的理化指标及特性进行了较详尽的说明。叙述了我们针对沙棘油的这一特性而专门研制的沙棘油生产专用线的特点。结果表明,此新工艺具有工艺路线短,投资少,油中残溶低及出油率高等特点,其完全满足了最大限度地保留沙棘油中生理活性成份的要求。     

超临界CO2浸出米糠油

阐述了超临界CO_2浸出米糠油的特点,比较了用己烷,超临界CO_2,超临界CO_2/助溶剂浸出米糠油及米糠油中的甾醇成分。