FA100型多功能气流塔的开发和应用

为了解决清梳联流程中单轴流开棉机由于工艺风量、风压配置不合理,出现易堵车而造成停产的问题,介绍了专利产品——FA100型多功能气流塔开发的背景及其结构、特点。该设备通过两次释压,解决从抓棉到开棉、混棉间的气流不平衡问题,通过试验和实际使用,指出多功能气流塔能有效解决单轴流的堵车,保证清梳联的稳定运行;在除尘、重物分离和去铁杂等方面也有着较为理想的效果;能解决原各辅机在输棉管路中分散接入的缺点,简化了清梳联流程;能提高生条、成纱的质量。说明多功能气流塔在生产实际中有着较高的实用价值。     

绿竹笋超高压处理和热处理加工品品质比较研究

本文对绿竹笋两种不同加工方法处理后绿竹笋品质的对比,发现绿竹笋经过超高压处理后,无论是从外观、营养成分保留等方面都比传统的热加工处理好,且保藏时间比热加工处理的长。     

高压催陈黄酒的研究

黄酒在５０～１５０ＭＰａ压力下处理后色泽和风格不变,酸度基本不变,挥发酯含量提高２０％左右,呈苦、涩味的氨基酸比例下降,呈甜、鲜味氨基酸比例上升,处理后酒味变得更加鲜甜、醇和、爽口、醇香更加浓郁,总体催陈效果达１ａ以上。     

Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (a_w) of 0.97 were evaluated during 15 days storage at 25°C. Standard plate as well as yeast and mold counts of HHP treated purees were <10 CFU/g throughout storage. Blanching time was found to affect (P<0.05) puree color. HHP treatments retained the initial color of the banana purees. Longer browning induction times and slower browning rates were observed when a longer blanching time was combined with a 689 MPa pressure treatment. A residual PPO activity < 5% was observed in the puree when a 7 min blanch was followed by HHP treatment at 689 MPa for 10 min.     

考虑特征湍流影响的体育场悬挑屋盖脉动风压谱模型

基于风洞试验对体育场悬挑屋盖的脉动风压谱进行系统研究,旨在得到适用于此类结构的脉动风压谱模型,为风振响应分析提供必要的信息。通过对屋盖表面脉动风压进行谱分析,可知在屋盖前缘处的风压谱与来流风速谱较接近,但屋盖后缘处则差异很大,表现出明显的漩涡脱落特征。因此脉动风压自谱采用来流谱与漩涡脱落谱相结合的形式来描述,并通过权数因子体现屋盖表面不同位置处流场作用的特点。对于脉动风压互谱则用指数衰减函数来表示,并确定了适用于悬挑屋盖的衰减系数。为验证所提出风压谱模型的有效性及特征湍流对风致效应的影响,对系列悬挑屋盖结构进行风振响应分析,风荷载时程分别采用风洞试验测得的风压时程、基于建议风压谱模型模拟生成的风压时程、按拟定常假设生成的风压时程。基于建议模型得到的响应结果与试验结果基本一致,基于拟定常假设的风振响应极值偏小10%～15%,均方根值偏小30%～40%,脉动风压谱建模中不可忽略特征湍流的影响。     

沟槽形状对O形橡胶密封圈密封性能的影响

为了研究沟槽形状对O形橡胶密封圈密封性能的影响,利用有限元分析软件ANSYS对装配在燕尾沟槽中的O形橡胶密封圈进行建模,分析其在不同压缩率和介质压力下的变形与受力情况,获得对应的最大Von Mises应力、最大剪切应力、最大接触压力的分布情况,并与矩形槽的情况进行对比。结果表明:在不同压缩率和不同介质压力时,O形密封圈与燕尾沟槽配合使用时的最大Von Mises应力、最大接触压力均大于与矩形槽配合使用时,特别是在介质压力较高时,说明与燕尾沟槽配合使用时O形密封圈密封效果更好。     

Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

Lipid oxidation was studied in beef and chicken muscle after high pressure treatment (0.1–800 MPa) at different temperatures (20–70 °C) for 20 min, prior to storage at 4 °C for 7 days. Pressure treatment of beef samples at room temperature led to increases in TBARS values after 7 days storage at 4 °C; however, the increases were more marked after treatment at pressures ?400 MPa (at least fivefold) than after treatment at lower pressures (less than threefold). Similar results were found in those samples treated at 40 °C, but at 60 °C and 70 °C pressure had little additional effect on the oxidative stability of the muscle. Pressure treatments of 600 MPa and 800 MPa, at all temperatures, induced increased rates of lipid oxidation in chicken muscle, but, in general, chicken muscle was more stable than beef to pressure, and the catalytic effect of pressure was still seen at the higher temperatures of 50 °C, 60 °C and 70 °C. The addition of 1% Na₂EDTA decreased TBARS values of the beef muscle during storage and inhibited the increased rates of lipid oxidation induced by pressure. The inhibition by vitamin E (0.05% w/w) and BHT (0.02% w/w), either alone or in combination, were less marked than seen with Na₂EDTA, suggesting that transition metal ions released from insoluble complexes are of major importance in catalysing lipid oxidation in pressure-treated muscle foods.     

Effect of static pressure on intracellular pH of adhesive Chinese hamster ovary cells

The effect of static pressure on the intracellular pH of the Chinese hamster ovary (CHO) cell line DR1000L4N was investigated. In cultivation of CHO cells at 0.9 MPa, two distinct populations were observed in the histogram of a flow cytometer, while single population was observed in cultivation at 0.1 MPa. The intracellular pH of the major population at 0.9 MPa was markedly lower than that of the single population at 0.1 MPa.     

超高压辅助酶法提取大米蛋白的研究

采用单因素和响应面分析的方法对碱性蛋白酶提取大米蛋白的条件进行优化,最终确定碱性蛋白酶提取条件为:加酶量1.4%,酶解温度58℃,酶解pH值8.3,酶解时间4 h及液固比9∶1.在此条件下,大米蛋白质提取率为70%.并在此基础上研究了超高压对碱酶提取大米蛋白质提取率的影响,试验表明在压力为400 MPa下,蛋白质提取率升高到78.72%.     

Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure

ABSTRACT:  Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic acid-fortified muscadine grape juice following high hydrostatic pressure (HHP) processing (400 and 550 MPa for 15 min) and after 21 d of storage at 25 °C was investigated. Addition of rosemary and thyme polyphenolic extracts (copigmentation) was evaluated as a means to stabilize anthocyanins and ascorbic acid during pressurization and subsequent storage. Polyphenolic extracts were partially purified in order to reduce their content of PPO substrates, and improve their stabilization properties within juice matrix. Overall PPO activity increased (3- and 2.5-fold) following HHP at 400 and 550 MPa, respectively, although it was significantly lower in copigmented treatments. Higher anthocyanin losses occurred at 400 (∼70%) than at 550 MPa (∼46%), which were correlated to antioxidant losses ( r = 0.89). Similarly, greater ascorbic acid losses were observed at 400 (84%) than at 550 MPa (18%). Copigmentation increased anthocyanin retention in reference to pressurized controls (3- and 3.2-fold for rosemary and thyme treatments, respectively) and decreased ascorbic degradation (20 to 32%). In stored samples, higher anthocyanin content (>2-fold) and antioxidant capacity (>1.5-fold) was observed for copigmented treatments when compared to control juices. Addition of partially purified copigments increased muscadine grape juice color, antioxidant activity and also reduced phytochemical losses during HHP processing and storage.