浅谈冷库冲霜水系统中的防冻

分析了冷库冲霜水系统中所存在的冻结问题及解决方法。     

肉类解冻工艺研究进展

解冻是肉类加工或烹饪前的重要步骤,不恰当的解冻工艺会导致肉类品质的劣变,因此,开发高效益的解冻工艺是十分必要的。解冻工艺的发展在经历了传统工艺、新型工艺后,近年又涌现了一些独特且具有创新性的解冻工艺。本文除简要概括肉品解冻过程及常见解冻工艺之外,综述这些独特的解冻工艺,介绍其开发思路、解冻原理和相关研究内容,并对未来解冻工艺的发展提出建议,旨在为肉及肉制品解冻工艺的选择和优化提供参考。     

青藏铁路西格二线混凝土冻融试验研究

由于工期的要求,青藏铁路西格增建二线必须进行冬期施工。根据工程状况,分析了混凝土受冻的破坏机理,针对施工环境及对混凝土设计强度和要求,进行了大量冻融试验分析,对引气剂、水胶比、砂率、粉煤灰掺量等原材料与混凝土含气量的关系及其混凝土搅拌温度与静停时间等对混凝土性能的影响进行了分析与技术论证,确保了该线冬期混凝土施工顺利进行。     

石灰-粉煤灰-水泥稳定煤矸石混合料的研究

为分析石灰-粉煤灰(二灰)稳定煤矸石混合料用于季节性冰冻地区路面基层的技术可行性,在对煤矸石进行活性、物理、力学和耐久性试验研究基础上,设计了15组二灰稳定煤矸石混合料配合比,并测试了它们在饱水状态下的无侧限抗压强度.结果表明:这些混合料的无侧限抗压强度均能满足高速公路和一级公路对基层和底基层的强度设计要求.以第2组混合料配合比(生石灰、粉煤灰、煤矸石的质量分数分别为5%,15%,80%)为基础,通过不同水泥掺量试件的外观变化、质量损失、强度损失及极限冻融循环次数的抗冻融试验发现,掺入水泥能显著改善二灰稳定煤矸石混合料的强度和抗冻性,当水泥掺量占试件总质量的3%时,混合料的强度及抗冻性都达到了15次冻融循环的工程设计要求.     

人工冻结粉土未冻水含量测试试验研究

未冻水含量测试是冻土科学研究中的一个重点和难点问题。为测定粉土中未冻水含量,将小体积土样冻透后,放置在温度恒定的空气中,依靠自然对流加热融化,记录其中心温度–时间变化曲线。根据牛顿冷却定律,建立一个反映冻土温度随时间变化的计算模型,应用该模型拟合温度–时间曲线的融土部分,得到融土与空气表面的对流传热系数;拟合温度–时间曲线的相变部分,确定某地区的粉土冻结点。根据冰的质量和相变过程吸收热量的关系,建立冻透状态下未冻水含量的计算模型及测试方法。应用该方法进行粉土未冻水含量测试,结果表明,该粉土冻结至－4 ℃时未冻水含量在3.75%左右。反演土样融化过程的理论计算温度与实测值吻合较好,表明了提出的理论模型及测试方法的可行性。     

空气解冻温度对猪里脊肉品质的影响

以冷冻猪里脊肉为研究对象,在4、12、20、30 ℃温度条件下对其进行空气解冻,测定猪里脊肉解冻时 间、汁液流失率、蒸煮损失率、保水性、pH值、色泽、水分分布、质构和微观结构等特性变化。结果表明：猪里 脊肉汁液流失率与解冻时间呈非线性关系;12、20 ℃空气解冻对猪里脊肉的保水性影响较小;不同空气解冻温 度对猪里脊肉pH值、亮度值和红度值无显著影响;30 ℃空气解冻对猪里脊肉中不易流动水影响最小,稳定性 最好,其次为20、4、12 ℃;与对照组鲜肉相比,不同温度空气解冻处理组猪里脊肉蒸煮后硬度存在显著差异 （P＜0.05）;12 ℃空气解冻后猪里脊肉中肌纤维间空隙变大。不同空气解冻温度对猪里脊肉品质的影响存在 差异性。     

Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates

Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.     

Preparation of novel bilayer hydrogels by combination of irradiation and freeze–thawing and their physical and biological properties

BACKGROUND: Hydrogels made by irradiation or freeze–thawing often exhibit poor mechanical strength; therefore we investigated a novel synthetic method to circumvent this detrimental effect. We report a series of novel bilayer poly(vinyl alcohol) (PVA)/water‐soluble chitosan (ws‐chitosan)/glycerol hydrogels prepared by a combination of irradiation and freeze–thawing. Scanning electron microscopy morphology, swelling behavior, mechanical strength, elongation at break, PVA dissolution behavior and bovine serum albumin (BSA) release profile of the bilayer hydrogels were compared with those of hydrogels made by irradiation and freeze–thawing followed by irradiation. The cytotoxicity of the bilayer hydrogels was studied using a tetrazolium salt (MTT) assay. RESULTS: The novel bilayer hydrogels contain one layer made by freeze–thawing followed by irradiation and the other layer made by irradiation. The preparation method provides the two layers with good combination force in the wet state. However, the two layers are not combined very well in the freeze‐dried state due to the difference in microstructure. The bilayer hydrogels have large swelling capacity and good mechanical strength, and these properties can be varied by changing freeze–thawing cycles, irradiation doses and the relative thickness of the two layers. The PVA and BSA release behaviors show that the bilayer hydrogels have a small amount of dissolved PVA and can prolong the BSA release time. The MTT assay shows that extracts of the bilayer hydrogels are non‐toxic towards L929 mouse fibroblasts. CONCLUSION: The novel bilayer hydrogels prepared in this study show good physical properties with no cytotoxicity, indicating that they are suitable for biomedical applications, such as in wound dressings and drug delivery devices. Copyright © 2009 Society of Chemical Industry     

浅谈麻石水膜除尘器应用效果的影响因素

麻石水膜除尘器是目前工业企业烟尘处理的有效设备之一，但在实际应用过程中，存在着对除尘效果影响的各类因素。例如：水膜形成不均匀会造成雾化，烟气带水，烟道、烟囱冻融；冲刷磨损严重，烟气涡流，捕尘效果不佳。通过对麻石水膜除尘器10多年的使用、维护、管理经验，认为溢流堰水平光滑，水膜形成稳定；安装砌筑灰口平整严密，不漏气，进气口集中冲刷处及时维修，是改善和提高除尘效果的主要措施和手段。     

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

The effect of low‐temperature blanching (LTB) prior to cooking on colour, textural, firmness and oscillatory parameters, sensory attributes and overall acceptability of either fresh or frozen/thawed mashed potatoes was studied using response surface methodology (RSM) to establish the optimum temperature and time for blanching in both types of mashed potatoes. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (57.93–72.07 °C) and time (15.86–44.14 min) on the quality parameters. Stationary points showing maximum thickening had critical temperatures (approximately 67–69 °C) and times (approximately 26–30 min) in the ranges of temperature and time used for each independent variable for both fresh and frozen/thawed mashed potato. Results showed a high correlation between structural reinforcement and overall acceptability under optimum experimental blanching conditions. This demonstrates the potential of this experimental approach in terms of tailoring physical properties to predetermined levels in order to meet consumer preferences in mashed potatoes, and of altering the changes that occur after freezing and thawing.