An Experimental Investigation of Lime Juice Drying in a Pilot Plant Spray Dryer

One of the major problems in spray drying of fruit juices such as lime juice is stickiness and thermoplasticity of their compositions. Lime juice consists of invert sugars and citric acid, which have low glass transition temperatures. Due to this characteristic, the particles stick on the dryer wall upon their collision with it. As a result, drying of these materials is very difficult. In order to solve this problem, various percent of silicon dioxide and maltodextrin (DE5), based on total soluble solid content of lime juice, have been used to reach a suitable drying condition. A cool chamber wall spray dryer was used in this investigation in order to decrease the probability of particles stickiness on the wall. Our investigation revealed that an addition of 10% silicon dioxide and 20% maltodextrin (DE5) to lime juice is the optimum amount for a complete and successful drying of lime juice. Sampling of particles from different longitudinal distances in the dryer tower is carried out to find the particle moisture contents as they fly downward in the dryer. The results show a very fast decrease in entrance moisture contents. Based on our experimental data, the variation of moisture contents are presented as a function of radial distance from central line and longitudinal distance from the entrance region.     

Sex pheromone of the mullein bug,Campylomma verbasci (Meyer) (Heteroptera: Miridae)

The first known sex pheromone for the family Miridae is reported for the mullein bug,Campylomma verbasci (Meyer) (Heteroptera: Miridae). Extracts of and Porapak Q-trapped volatiles from females were attractive to males in field bioassays. Butyl butyrate and hexyl butyrate were the predominant compounds in the females' volatiles, but these compounds previously had been found to be inactive when released alone or in combination. Butyl butyrate in combination with an isolated trace chemical, (E)-crotyl butyrate (which was inactive alone), rivaled the attraction elicited by five live females. When synthetic butyl butyrate and (E)-crotyl butyrate in a 16: 1 ratio were released at 91 or 183 g/day, they comprised an effective attractant for male bugs.     

Effects of cashew nut shell liquid as a plasticizer on cure characteristics,processability, and mechanical properties of 50 : 50 NR/EPDM blends: A comparison with paraffin oil

50 : 50 natural rubber (NR) and ethylene–propylene–diene monomer rubber (EPDM) blends were prepared with different contents of cashew nut shell liquid (CNSL), a natural product obtained from the shells of the cashew nut, as a plasticizer. For comparison, a commercial paraffin oil plasticizer was also used. The effect of plasticizer content on the cure characteristics, processability, and mechanical properties such as tensile strength, elongation at break, and Young's modulus before and after ageing was investigated. Scanning electron microscopy (SEM) was used to observe the blend morphology. The results indicated that the CNSL plasticizer resulted in lower Mooney viscosity and lower cure time of the 50 : 50 NR/EPDM blends. The incorporation of CNSL into 50 : 50 NR/EPDM blends improved tensile strength and elongation at break but decreased Young's modulus. On addition of CNSL the resistance of the blends to heat and weathering ageing improved. Scanning electron micrographs revealed that the morphology of the blend plasticized with CNSL is finer and more homogeneous compared with the blend plasticized with paraffin oil. Overall results indicate that CNSL can be used as a cheaper plasticizer to replace paraffin oil in NR/EPDM blends with improved processability and mechanical properties. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

新型复合果蔬汁饮料的制作

研究了一种新型复合果蔬汁饮料的制作工艺。以芹菜、番茄和大白菜作为原材料,采用面包酵母驱除蔬菜所带有的异味,以壳聚糖作为新型澄清剂进行复合果蔬汁饮料的澄清,再采用新型抑菌剂羧甲基壳聚糖进行复合果蔬汁饮料的防腐,通过单因素试验和正交试验最终确定复合果蔬汁饮料的最佳配方。结果表明,复合果蔬汁饮料的最佳配方为:番茄汁60%、芹菜汁20%、大白菜汁20%、浓缩苹果汁0.3%、白砂糖2.5%、柠檬酸0.03%。面包酵母驱除蔬菜异味的用量为0.5%、壳聚糖作为澄清剂的用量为0.4 g/L、羧甲基壳聚糖作为防腐剂的用量为0.15%。     

(<Emphasis Type="Italic">Z,Z</Emphasis>)-6,9-Heneicosadien-11-One: Major Sex Pheromone Component Of Painted Apple Moth, <Emphasis Type="Italic">Teia anartoides</Emphasis>

(Z, Z)-6,9-Heneicosadien-11-one (Z6Z9-11-one-21Hy) was identified as the major sex pheromone component of the painted apple moth (PAM), Teia anartoides (Lepidoptera: Lymantriidae), on the basis of (1) comparative gas chromatographic-electroantennographic detection (GC-EAD) analyses, GC-mass spectrometry (MS), high-performance liquid chromatography (HPLC)-MS, and HPLC-UV/visible spectroscopy of pheromone gland extracts and authentic standards; (2) GC-EAD analyses of effluvia of calling females; and (3) wind tunnel and field trapping experiments with a synthetic standard. In field experiments in Australia, synthetic Z6Z9-11-one-21Hy as a single component attracted male moths. Wind tunnel experiments suggested that a 4-component blend consisting of Z6Z9-11-one-21Hy, (6Z,9R,10S)-cis-9,10-epoxy-heneicosene (Z6-9R10S-epo-21Hy), (E, E)-7,9-heneicosadien-6,11-dione (E7E9-6,11-dione-21Hy), and 6-hydroxy-(E, E)-7,9-heneicosadien-11-one (E7E9-6-ol-11-one-21Hy) (all present in pheromone gland extracts) might induce more males to orient toward, approach, and contact the source than did Z6Z9-11-one-21Hy as a single component. Additional experiments are needed to determine conclusively whether or not Z6-9R10S-epo-21Hy, E7E9-6,11-dione-21Hy, and E7E9-6-ol-11-one-21Hy might be minor sex pheromone components of PAM. Moreover, attractiveness of synthetic pheromone and virgin PAM females needs to be compared to determine whether synthetic pheromone could replace PAM females as trap baits in the program to monitor eradication of exotic PAM in New Zealand.     

海红果苹果复合汁酿酒工艺研究

为了改善苹果酒生产中酸度低、单宁少的缺陷,以红富士苹果为原料,经榨汁、护色、海红果汁调整成分、发酵、澄清等工艺生产苹果酒,并与柠檬酸调整苹果汁成分的发酵进行对比,得出海红果汁调节苹果汁酸度酿造苹果酒优于传统的柠檬酸调酸,其优化工艺条件为:初始pH3.6,初始糖度24°Brix,发酵温度20℃,酵母接种量为0.3‰,在此条件下所得苹果酒金黄色,果香酒香协调浓郁,酒体复杂丰满.     

通过photoshop制作一款运动果汁广告

使用photoshop制作广告作品前,首先需要设计创意思路、收集有关素材,并进行色彩的定位选择。该文通过一款运动果汁广告实例,详细介绍使用photoshop进行广告制作的设计制作流程。     

聚丙烯酰胺澄清果汁工艺研究——澄清过程主要成分的变化

本文研究了聚丙烯酰胺澄清苹果汁时的主要成分变化。结果表明:澄清后果汁的透光率在98％以上;主要果汁成分的保存率均在95％以上。这一结果与果胶酶澄清法和超滤澄清法有所不同。这种差异是由于澄清机理不同所致。     

腰果壳液改性胺固化无溶剂环氧底漆的特性研究

腰果壳液改性胺是一种新型环氧树脂固化剂,市场反映良好。对其固化性质作了进一步的探索,主要通过表干时间、附着力、剪切强度以及适用期的测试,研究腰果壳液改性酚醛胺类固化剂及其复配体系对无溶剂环氧底漆的固化特性。实验结果表明,腰果酚醛胺类固化剂在保持优异的附着力和剪切强度的情况下,提高了固化速度,是一种综合性能优异的固化剂。     

基于物联网的苹果树病虫防治专家系统的设计与应用

提出一种基于物联网技术的专家系统结构,并以苹果树病虫防治专家系统为例,介绍专家系统的设计方法,以及物联网技术在专家系统中的应用和管理.