真空油炸胡萝卜片工艺研究与经济效益分析

胡萝卜营养丰富,但胡萝卜所固有的气味为很多人不习惯,为了除去胡萝卜特有的滋味和气味,加工成高品质、色、香、味、俱佳的松脆可口的胡萝卜片,对其影响胡萝卜的质量的因素进行了研究,确定其最佳工艺条件,并对其工业化生产进行了经济效益分析。     

真空冷冻干燥高含碘食品原料的实验研究

讨论了海带真空冷冻干燥的工艺，分析了海带冷冻干燥后的成分变化，说明了冷冻干燥海带作为高含碘食品原料很有发展前途。     

Low-temperature scanning electron microscopy in fungus-nematode interaction

A comparative study has been made of different preparation techniques used for the scanning electron microscope (SEM), with regard to their application to fungus-nematode interaction. The preparation of frozen-hydrated specimens of both healthy and Arthrobotrys-oli-gospora-infected second-stage larvae of the root-knot nematode (Meloidogyne sp.) is described, and the results are compared with those obtained by critical point-drying and freeze-drying. In all cases the frozen-hydrated specimens consistently showed the best preservation.     

Proton spin–spin relaxation time of peel and flesh of navel orange varieties exposed to freezing temperature

Proton spin–spin relaxation times (T₂) of peel (albedo and flavedo) and juice sacs (flesh segments) of navel oranges were measured at 10 MHz using a Bruker Minispec PC 110 NMR spectrometer. The oranges were subjected to chilling (5 °C) and freezing (−7 °C) temperatures for 20 h and warmed to room temperature before peeling for T₂ measurements. The exposure to chilling or freezing temperature did not affect the T₂ values of peel, but freezing caused an appreciable decrease (∼15%) in the T₂ values of flesh segments of the varieties of navel oranges studied. When the peel was exposed to −20 °C, the T₂ showed a drastic reduction suggesting that the peel did not freeze at −7 °C. The possible cause of reduction in the T₂ values when exposed to freezing temperature may be damage to the juice sac membrane and leakage of juice out of the sac. The difference in the T₂ values between juice sacs of freeze-affected and normal oranges can potentially be used for detection of freeze-damaged fruits. Copyright © 2005 Society of Chemical Industry     

苹果速溶果粉的研究开发

通过有效的辅料配方可以提高苹果果粉的风味和速溶性，以富士苹果为原料，经柠汁、浓缩后辅以麦芽糊精、柠檬酸、苹果香精等辅料，采用真空冷冻干燥技术制得风味和速溶性良好的苹果果粉，经正交试验确定了较佳的配方与生产工艺参数，鉴评结果表明，该配方与相关工艺参数可作为工业化生产的参考。     

以玉米为原料开发多菌种微生态制剂的研究

以玉米为基础原料,采用全酶法糖化工艺进行液化、糖化,然后接种适宜的乳酸菌进行发酵。发酵后的固形物通过真空冷冻干燥制得乳酸菌活菌制剂。本研究确定了最佳发酵工艺,促生长物质及冻干保护剂。     

小型调节水库冬季水温分析研究

远距离引水工程中，一般在线路上要设计一些小型调节水库，当水库地处内陆深处时，冬季气候寒冷，库水结冰将影响引水工程系统的正常工作。本针对引黄入晋工程中的申同嘴水库，对水库水温变化情况进行了计算分析，得出维护冬季水库引水安全的主要措施为：①尽量保持水库高水位；②若万家寨水利枢纽取水口处水温低于1．5℃，可采取加大水体流量的方法防止结冰。     

Managing design in the new product development process — methods for company executives

New product development which may stem from ‘needs pull’ or ‘discovery push’ requires careful management particularly in the area of design. As the design progresses through various stages it is necessary to conduct objective design reviews to appraise performance and ensure that the specification is going to be met. Following the design ‘freeze’ stage, a tight control over modifications and alterations must be exercised if success in the field is to be achieved. This is best conducted by configuration management. The effort involved in setting up and running designs audit and configuration management is more than paid for by the assurance of a sound new product being realised at the time of launch into the market place.     

液状制品冻干中升华问题的VTS有限差分解

用变时间步长有限差分法对液状多孔制品在真空冷冻干燥过程中的Fick分子扩散传质时的升华问题进行了求解，理论和实验结果比较表明，变时间步长有限差分解简单、直观，具有较高的准确性。     

Novel microwave–freeze drying of onion slices

The present study aimed to introduce the capability of a novel dehydration technique. To do so, slices with various thicknesses (3.5 and 7 mm) of white onions were dried using commercial freeze drier (abs. pressure 0.005 mbar, temp. 45 °C), our own designed microwave-vacuum drier (abs. pressure down to 300 mbar) under various microwave powers (120–1200 W) and microwave-vacuum–freeze drier (onion slices kept at −20 °C for 2 h). Then, their dehydration rates and some quality parameters, such as rehydration ratio, colour ( L*, a* and b* ) and micro-structure were investigated. Our findings showed that microwave-vacuum–freeze drier is practically a rapid, simple, efficient, economic and novel dehydration technique which can be used for dehydration of mainly foodstuffs. The quality properties of slices produced by this novel method were also completely comparable and competitive with commercial freeze drier with over 96% saving on processing time and enormous amount on energy and capital investments.