干涉测量法测定蔗糖溶液的扩散系数D以及表面活性剂对D值的影响

用干涉测量法测定了若干条件下蔗糖溶液的扩散系数Ｄ。并测定了表面活性剂对Ｄ值的影响。当温度为１５．５℃（室温）时，浓度为５％的蔗糖溶液的Ｄ值为４．６２×１０~（－６）ｃｍ~２／ｓ。相同条件下含有１％表面活性剂的蔗糖溶液的Ｄ值为３．７３×１０~（－６）ｃｍ~２／ｓ。结果表明表面活性剂可降低蔗糖溶液的Ｄ值。     

Processing and properties of low cost macroporous alumina ceramics with tailored porosity and pore size fabricated using rice husk and sucrose

The present study demonstrates a cost effective way to fabricate porous ceramics with tailored microstructures using rice husk (RH) of various range of particle sizes as a pore former and sucrose as a binder as well as a pore former. Sample microstructures reveal randomly oriented elongated coarse pores and fine pores (avg. size 4 μm) created due to burnout of RH and sucrose, respectively. Porous alumina ceramics with 20–66 vol% porosity and 50–516 μm avg. pore size (length), having isolated and/or interconnected pores, were fabricated using this process. Mechanical properties of the porous samples were determined as a function of porosity and pore microstructure. The obtained porous ceramics exhibited flexural strength of 207.6–22.3 MPa, compressive strength of 180–9.18 MPa, elastic modulus of 250–18 GPa and hardness of 149–18 HRD. Suggested application area includes thermal, filtration, gas purging etc.     

Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels

Summary Effects of small-molecule surfactants (emulsifiers) on the small-deformation viscoelastic properties of heat-set whey protein emulsion gels have been investigated using a controlled stress rheometer. The surfactants used in this investigation were the water-soluble diglycerol monolaurate (DGML) and diglycerol monooleate (DGMO), and the oil-soluble glycerol monooleate (GMO). The elastic modulus of the emulsion gel was found to decrease in the presence of a small amount of surfactant, but then to recover at higher surfactant concentrations. The initial reduction in modulus correlates with protein displacement from the oil droplet surface. The recovery of the storage and loss moduli at higher surfactant concentrations of DGML or DGMO may be due to the depletion flocculation of the emulsion prior to heat-treatment. However, for systems containing high content of GMO in the oil phase, the recovery of the moduli is probably owing mainly to the smaller average particle size. Effects of surface monolayer composition, droplet aggregation and average particle size were discussed. The behaviour obtained here was compared with results for previously investigated whey protein emulsion gel systems containing different emulsifiers.     

Enhanced pH and thermal stabilities of invertase immobilized on montmorillonite K-10

Invertase was adsorbed onto micro-porous acid-activated montmorillonite clay (K-10) by two procedures, namely adsorption and covalent binding. The immobilized enzymes were characterized by XRD, surface area measurements and ²⁷Al NMR. XRD measurements revealed an expansion of clay layers due to immobilization which suggests that intercalation had taken place. Surface area measurements also support this observation. ²⁷Al NMR showed that interaction of enzyme with tetrahedral and octahedral Al changes with the immobilization procedure. Sucrose hydrolysis was performed in a batch reactor. The immobilized enzymes showed enhanced pH and thermal stabilities. Optimum pH and temperature were found to increase upon immobilization. The effectiveness factor (η) and Michaelis constant (K_m) suggest that diffusional resistances play a major role in the reaction. The immobilized invertase could be stored in buffer of pH 5 and 6 at 5 °C without any significant loss in activity for 20 days.     

应用高效液相色谱快速测定奶粉中的乳糖,蔗糖,葡萄糖

讨论了应用高效液相色谱（ＨＰＬＣ）对奶粉及调制奶粉中的乳糖,蔗糖,葡萄糖的一种快速测定方法。样品经简单的前处理后由Ｃａｒｂｏｈｙｄｒａｔｅ Ａｎａｌｙｓｉｓ柱分离,流动相为乙腈／水,示差折光检测,奶粉中乳糖,蔗糖,葡萄糖完全分离并定量测定。方法简便,快速,结果令人满意。     

Optimization of Osmotic Dehydration of Kiwifruit

Mass transfer rates were quantitatively investigated during osmotic dehydration of kiwifruit slices using response surface methodology with the sucrose concentration (20-80%, w/w), temperature of sucrose solution (15-75°C), osmotic time (60-420 min), and slice thickness (2-10 mm) as the independent process variables. Quadratic regression equations are obtained to describe the effects of independent process variables on the water loss (WL), sucrose gain (SG), and ascorbic acid loss (AAL). It was found that all factors had significant effect on the WL during osmotic dehydration of kiwifruit. Effects of temperature, time, and slice thickness were more pronounced on SG than the effect of concentration of sucrose solution. The osmotic solution temperature was the most significant factor affecting the AAL, followed by slice thickness and duration of treatment. The optimal conditions for osmotic dehydration were: 60% sucrose concentration, 30-40°C osmotic temperature, 150 min osmotic time, and 8 mm slice thickness.     

功能化氯球共价固载硅钨酸催化制备月桂酸单甘酯工艺研究

以氯球为载体,经哌嗪功能化后通过共价固载方式与硅钨酸作用制备哌嗪改性氯球固载硅钨酸催化剂,借助FT-IR、XPS、XRD和31P-MAS NMR等技术手段对催化剂结构及酸性能进行表征,同时探究该催化剂在月桂酸（LA）与甘油（GL）选择性酯化制备月桂酸单甘脂（GML）反应中的催化性能。研究表明,固载型催化剂[CPPI]2H2SiW12O40具有较好的LA转化率和最好的GML产率。催化剂适宜的Br?nsted酸性及“假液相”特性是该催化剂具有高活性的原因。在GL/LA物质的量比5:1,催化剂量5 wt%,反应时间2 h,反应温度423 K条件下GML平均产率为79.5%。     

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

The effect of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets was evaluated over a 16-day storage at refrigerated temperature (4 °C). Fish samples were brined with 1.1% salt (T1) and 1.1% salt + 0.9% sucrose (T2). The control and the treated fish samples were analysed periodically for physicochemical (pH, total volatile base nitrogen (TVB-N), water loss, electrical conductivity (EC), color), microbial (total viable counts) and sensory characteristics. No significant differences were observed between T1 and T2 for sensory score and EC (p > 0.05). Brining treatments predominantly decreased chemical changes, reflected in TVB-N and pH, retarded water loss and discoloration, inhibited bacterial growth and increased the overall sensory quality of fish, compared to untreated fillets. The results indicated that brining treatments improved the quality and safety of bighead carp fillet, which can be exploited by fish processors.     

Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions

The effect of four different types of sucrose fatty acid esters as nonionic emulsifiers on the physicochemical properties of water-soluble phytosterol nanodispersions was investigated. In general, the mean particle sizes of the prepared phytosterol nanodispersions ranged from 2.8 to 259.9 nm. The phytosterol content in the final prepared nanodispersions ranged from 230.4 to 504.6 mg/l. All of the prepared phytosterol nanodispersions exhibited pseudoplastic flow behavior, with low yield stress ranging from 0.630 to 9.183 mPa and a low consistency coefficient of 0.608-88.710 mPas. Less than 1.5 μl of hexane residues per liter of prepared nanodispersions was found in the prepared phytosterol nanodispersions. Transmission electron microscopy (TEM) demonstrated that the prepared phytosterol nanoparticles were spherical in shape. In general, the sucrose fatty acid esters P-1570, L-1695 and S-1570 are appropriate for use in the preparation of phytosterol nanoparticles with small mean particle size at monomodal distribution with high clarity in appearance.     

不同冻藏时间对速冻草莓营养品质的影响

用非破坏快速分析方法-近红外光谱法（NIRs）分析草莓在-18℃条件下冻藏1个月、2个月、4个月和6个月时维生素C、柠檬酸、苹果酸、蔗糖、葡萄糖和果糖等6种营养成分的变化。结果表明冻藏过程中速冻草莓维生素C、柠檬酸和蔗糖含量逐渐降低;苹果酸、葡萄糖和果糖含量逐渐增加。