HDPE/木粉改性复合材料的制备及其长效吸水性能研究

加入HDPE-g-MAH、CG-8831和KH-550制备HDPE/木粉改性复合材料。研究其长效吸水性,发现吸水率随时间延长先快速增加,浸水35 d后缓慢增至平衡,HDPE-g-MAH改性效果最好,其饱和吸水率仅为1.503%。利用Fick第二扩散定律拟合吸水动力学曲线,得扩散系数D的顺序:HDPE-g-MAH增容HDPE/木粉复合材料HDPE/木粉复合材料KH-550改性HDPE/木粉复合材料CG-8831改性HDPE/木粉复合材料。并证明该吸水过程符合Fick第二扩散定律,相关系数R2值达0.99以上。HDPE/木粉改性复合材料尺寸变化系数CDCWCT。     

采用红外光谱鉴别天然胶乳掺假的分析与处理

在天然胶乳中按不同比例掺入木薯粉或面粉,制备掺假天然胶乳,采用傅里叶转换红外光谱进行表征和分析。 结果表明：在天然胶乳中掺入木薯粉或面粉,红外光谱在3 500～4 000 cm-1波段出现指纹区,掺入量越高,指纹区的波动幅度越大;在木薯粉或面粉的特征谱带,随着掺入量的增大,吸收强度增强。     

电感耦合等离子体质谱法测定小麦粉中铅及其不确定度评定

通过建立数学模型,对电感耦合等离子体质谱法测定小麦粉中的铅的进行不确定度评定。分析并计算了各不确定度分量,计算合成标准不确定度和扩展不确定度。结果表明,方法测量不确定度主要由曲线校正和样品测试重复性引入,而定容体积和称样过程的不确定度可忽略不计。     

Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives

Canola is widely grown in the northern latitudes for its vegetable oil, generating large quantities of residual, low value canola flour used as animal feed. The common wood adhesive poly(diphenylmethylene diisocyanate) (pMDI) should react with the wide variety of functional groups in proteins. Therefore, it would seem that canola flour with added pMDI could be an effective adhesive. Two main questions are addressed in this study: How do the wood adhesive properties of canola flour compare to the better-studied soy flour? How well do proteins, which contain an abundance of functional groups, cure with the very reactive pMDI? These questions were addressed using the small-scale adhesive strength test ASTM D-7998, with various adhesive formulations and bonding conditions for canola flour plus pMDI compared to soy adhesives. The more challenging wet cohesive bond strength was emphasized because the dry strengths were usually very good. Generally, soy adhesives were better than canola ones, as was the polyamidoamine-epichlorohydrin cross-linker compared to pMDI, but these generalizations can be altered by the conditions selected. Three-ply plywood tests supported the small-scale test results.     

木粉疏水改性对HDPE基木塑复合材料性能的影响

采用一种操作简便且易于工业推广的方法对木粉进行疏水改性,具体过程为：将3种可热聚合的单体,即甲基丙烯酸甲酯（MMA）、甲基丙烯酸丁酯（BMA）和苯乙烯（St）均匀喷洒在木粉上,经过预热处理后,与配方中其他组分,如高密度聚乙烯（HDPE）和马来酸酐接枝聚乙烯（MAPE）等通过高速混合机混合均匀,采用双螺杆挤出机造粒后,注射制备木塑复合材料（WPC）样条,测试其力学性能。另外,考察了疏水改性对WPC接触角、维卡软化温度、洛氏硬度、吸水性能、热性能的影响规律。结果表明：疏水改性后WPC的接触角增大,木粉和HDPE的界面相容性改善,力学性能得到明显提高。其中,当MMA、BMA和St的添加量为3%时,WPC的力学性能最好,与疏水改性前相比,弯曲强度分别提高了17.3%、26.3%和27.5%,弯曲模量分别提高了24.4%、24.4%和26.0%,冲击强度分别提高了54.7%、57.7%和60.5%。 此外,疏水改性后WPC的维卡软化温度、洛氏硬度、耐水性和耐热性也得到改善。     

外源戊聚糖酶对国产小麦面包粉品质的影响

通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了戊聚糖酶对国产小麦面包粉品质的影响。试验表明,与对照组相比较,在添加适量戊聚糖酶后,面团的流变学性质、面包品质都得到明显改善。质构测试显示,戊聚糖酶可以有效地延缓面包制品的老化现象。试验条件下,添加戊聚糖酶60μg/g(酶/小麦粉)为最适添加量。     

抗性淀粉对面粉品质及面团流变学特性影响研究

探讨抗性淀粉对小麦粉流变学特性的影响。分别考察了其对高筋粉、中筋粉的粉质特性、拉伸特性和糊化粘度特性的影响,结果表明,抗性淀粉的添加在一定程度上影响了小麦粉的流变学指标和面粉品质。具体表现为面团稳定时间和粉质评价值降低,弱化度增加,延伸度与拉伸曲线面积降低。抗性淀粉的添加使高筋粉的糊化温程升高,糊化时间延长,对中筋粉的糊化温程和时间影响较小。     

Thermal characteristics of ohmically heated rice starch and rice flours

ABSTRACT:  Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch–chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100 °C. Ohmic treatment at 70 V/cm decreased onset gelatinization temperature of white flour; therefore, it produced rice flour that swelled faster, whereas the conventionally heated sample showed a better thermal resistance.     

挤压对低温脱脂花生粕氮溶指数的影响

以低温脱脂花生粕为原料,采用挤压技术,在单因素实验的基础上,利用Box-Benhnken的中心组合实验设计原理,氮溶指数(NSI)为考核指标,确定了花生粕挤压改性的最佳工艺条件,建立了数学模型。结果表明,低温脱脂花生粕挤压改性的最佳工艺条件为模孔直径12mm、物料含水量11.8%、挤压温度65℃、螺杆转速300r/min。在该工艺条件下花生粕的NSI为82.20%,和挤压前相比提高15.42%。