复方苦槿霜的皮肤毒理学实验研究

目的：评价复方苦槿霜局部用药的安全性。方法：皮肤刺激试验：40％、80％复方苦槿霜分别涂于家兔完整皮肤和破损皮肤;皮肤过敏试验：40％复方苦槿霜反复接触豚鼠背部皮肤。结果：40％、80％复方苦槿霜外用对动物无局部刺激作用和过敏反应。结论：复方苦槿霜外用是安全的。     

基于温度冲击的冷冻靶氘氘冰层结晶生长行为研究

惯性约束聚变冷冻靶中氘氘（D₂）冰层的质量对聚变实验的成功与否起重要作用。目前文献报道的制备冷冻靶D₂冰层的方法并不具备好的可操作性,且技术、工艺不定型,制约了高质量冰层的形成。因此,本文采用将温度梯度、降温速率和温度冲击相结合的技术实现燃料冰层在靶丸内的均化。通过温度控制以及施加温度冲击可控地形成残留冰,并在残留冰的控制技术基础上,实现了高质量冰层的可控结晶生长。同时,研究了温度控制对靶丸内D₂冰层品质的影响和D₂冰层结晶生长的过程,并应用晶体生长动力学理论分析了D₂冰层结晶生长行为。从背光阴影图像中的D₂冰层亮环可知,D₂冰层均匀度为85.2%、厚度为40.35 μm、内表面粗糙度为2.15 μm。本方法拓宽了超低温下D₂冰籽晶控制、晶体生长技术,为DT冷冻靶中冰层均化打下了坚实基础,并形成了一定的技术储备。     

Cf/SiC复合材料低温铣削工艺优化研究

对超硬金刚石刀具低温铣削Cf/SiC复合材料进行工艺优化研究,主要研究聚晶金刚石刀具低温铣削Cf/SiC复合材料过程中,低温冷却介质(干冰、液氮)和冷却工艺参数(阀体出口压力和喷嘴喷射角度)对切削力、加工表面完整性和切屑的影响规律.研究表明:在干冰、液氮低温介质的冷却作用下,工件的加工表面质量得到了较大提高,主切削力显...     

基于多功能热管的高效吸附式制冰机组回质回热实验研究

设计了一种基于多功能热管的高效吸附式制冰机组,采用氯化钙/活性炭复合吸附剂和氨作为吸附工质对。吸附床的加热解吸、冷却吸附及回热过程均由热管工作完成,对该新型吸附制冰机组进行了回质回热研究,结果表明,回质回热型循环可使机组的制冷性能系数COP提高25.5 %,加热量减小约13 %,同时冷却器负荷降低约21 %;采用先回质后回热方式,在回质过程中继续加热解吸床可进一步增加机组制冰量。与传统回质相比,系统COP和单位质量吸附剂制冷功率SCP提高幅度均在15 %以上,且机组SCP的提高幅度高于COP的幅度;吸附制冰机组性能随冷却水温度的升高而下降,但系统的SCP始终维持在较高的水平。当冷却水温度为27℃、蒸发温度为-18.9℃时,系统的SCP仍然高达356.5 W·kg-1。     

冰核活性细菌Xanthomonas ampelinaTS206实验室水平发酵生产工艺条件优化的研究

优化冰核活性细菌XanthomonasampelinaTS206实验室水平发酵生产的工艺条件为将冰核活性细菌应用在工业化生产提供了重要的技术资料。本文对冰核活性细菌XanthomonasampelinaTS206实验室水平的发酵生产工艺条件进行了系统的研究,结果表明这种冰核活性细菌的最适培养条件为:培养温度18℃,装液量40ml/250ml,摇床转速180r/min,接种量3%,发酵液的初始pH8。实验还确定了冰核活性细菌在发酵48h时达到对数生长期。采用上述发酵条件培养XanthomonasampelinaTS206可以使细菌在冰核活性不降低的条件下发酵液的菌体浓度达到2.87×1010个/ml,菌体干重增加了37.7%。     

Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.     

冰淇淋专用大豆分离蛋白的酶法改性

研究了大豆分离蛋白用Alcalase碱性蛋白内切酶改性,使大豆分离蛋白轻度改性,研究其乳化特性和起泡性这两个功能特性,得出了预处理及酶解的最佳条件.     

绿茶饮料的低温萃取工艺研究及冷后浑控制

研究低温萃取工艺对绿茶主要呈味物质浸出率的影响,并通过T640和A420指标评析茶汤的色泽和浑浊度。结果显示：低温浸提条件下得到的绿茶茶汤主要生化成分的浸出量适宜,同时低温萃取法得到的茶汤色泽佳。采用低温萃取工艺是优质茶饮料生产的有效浸提方法之一。通过正交试验分析,绿茶低温萃取的最佳工艺条件为浸提温度20℃、浸提时间3h、茶水比1:50。     

结冷胶的特性及其在冰淇淋生产中的应用

阐述了结冷胶的结构和特性，结冷胶水溶液在0.01％～0.04％的范围内呈假塑性流体特性，在005％时即可形成凝胶，与其它食品胶复合可应用于冰淇淋生产中。