Dielectric properties of honey adulterated with sucrose syrup

Sucrose syrup is a common additive in honey adulteration. To provide information for developing a cheap, simple, convenient and rapid sucrose-adulterated honey detector or sucrose content sensor, the permittivities of pure jujube, yellow-locust and milk-vetch flower honey, pure sucrose syrup and honey-sucrose syrup mixtures with sucrose content from 0% (pure honey) to 80% (pure sucrose syrup) were studied from 10 to 4500 MHz with open-ended coaxial-line technology and a network analyzer at room temperature. The correlations between permittivities and sucrose contents were regressed. The results showed that the dielectric constants of all samples decreased with increasing frequency, while the pure honey had higher dielectric constant than pure sucrose syrup. Dielectric relaxation existed in all samples. The maximum loss factor decreased with increasing sucrose content. The relaxation frequency changed very little with sucrose content. Strong negative linear correlation, R² > 0.98, was found between loss factor around the relaxation frequency and sucrose content.     

Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute

In an effort to draw attention to the subject of structure/function relationships in high-solid biopolymer mixtures, this investigation produces binary composites of agarose with gelatin and systematically increases the amount of glucose syrup, which is the co-solute in this system. Experimental work was carried out using small-deformation dynamic oscillation on shear and modulated differential scanning calorimetry. Agarose/gelatin mixtures in an aqueous low-solid environment form non-interactive bicontinuous networks. Addition of glucose syrup to the polymeric blend prevents the formation of stable double helices in the environment. Gelatin, on the other hand, better withstands the co-solute-induced change in solvent quality. At subzero temperatures, materials go through the rubber-to-glass transition whose DSC glass transition temperature (T_g) is governed by the total level of solids in the system. Estimation of the mechanical T_g acquires physical significance by utilising the theory of free volume, as modelled by the Williams, Landel and Ferry (WLF) equation. The single value of T_g estimated by this approach argues in accordance with experimental observations for the predominance of the gelatin network in the high-solid mixture.     

果汁饮料稳定剂在果浆饮料中的应用研究

采用单因素试验和正交试验,研究了果汁饮料稳定剂在果浆饮料中的应用效果,确定了加工过程中稳定剂的选择和最佳配方,研究了不同配方的复合稳定剂、均质压力、杀菌温度等因素对果浆饮料稳定性的影响,研制出口感、风味良好、营养丰富、体系稳定的果浆饮料。桃果肉饮料最佳配方为桃浆40％、桃浓缩清汁1.5％、白砂糖1.0％、果葡糖浆5.5％、复合稳定剂0.20％、复合甜味剂0.1％、苹果酸0.1％、柠檬酸0.12％、维生素C0.05％、食用香精0.08％。由此配方所生产的果浆饮料口感、风味最佳,在40MPa压力下进行均质;在98℃杀菌30s,果浆饮料的风味和稳定性最佳。此研究有效解决了果浆生产过程中因果肉絮凝沉淀或口感粘稠、流动性差,致使果肉质感不明显,口感不细腻爽滑,而影响果浆饮料的市场推广和销售等问题,并进一步为研究和开发新型果浆饮料提供一定的参考价值。     

Effect of processing method on vitamin profile,antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L⁻¹), vitamin B1 (97.44 mg L⁻¹) and vitamin B3 (19.84 mg L⁻¹) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents.     

大米果葡糖浆的生产与应用进展

果葡糖浆是一种重要的甜味剂,随着应用范围的扩大,国内市场需求量逐年增加。稻米是主要的粮食作物,淀粉含量高,利用稻米或碎米为原料继续加工制备果葡糖浆具有重要的前景。探讨了果葡糖浆的性能,稻米原料的特性,生产果葡糖浆的工艺,以及果葡糖浆的应用进展等。     

朱庄煤矿大突水工作面注浆堵水实践

2005年1月25日Ⅲ622工作面六煤底板突水,是六煤开采以来最大的一次突水,最大突水量达1420m^3/h.采用井下注浆堵水,在治理过程中,正确地分析了水源及通道,采取了切合实际的注浆工艺及技术方法,有效地封堵出水通道,大幅度地减少了突水量,恢复了工作面生产.     

甘蔗废糖蜜的综合利用

根据甘蔗废糖蜜的组成成分,探讨了废糖蜜综合利用的有效途径和关键生产设备及最佳的生产工艺条件。     

甜菜废蜜制取草酸的研究

以甜菜废蜜为原料,采用絮凝沉降清净废蜜,然后采用硝酸、硫酸混合催化剂制取草酸     

高果糖浆废液杂糖组分分析及其作为毕赤酵母发酵碳源的资源化利用

废杂糖的资源化利用是高果糖浆生产行业迫切需要解决的问题。该研究首先通过高效液相、质谱和红外光谱分析,确定了杂糖成分为葡萄糖、果糖和聚合度为2~16的线性葡聚糖,包括葡萄糖480 g/L,果糖92 g/L,麦芽糖103.6 g/L,麦芽三糖36.8 g/L,总糖含量802.3 g/L。进一步使用2种常用的毕赤酵母宿主(P AOX1型毕赤酵母、P GAP型毕赤酵母)利用杂糖发酵生产内切β-1,3葡聚糖酶并与标准碳源(甘油和葡萄糖)作对比。结果表明,对于P AOX1型毕赤酵母,杂糖做碳源时细胞密度和酶活性与甘油相比均有所下降,最大生物量分别为59.1和82.0 g/L,最高酶活性分别为157.29和199.2 U/mL。对于P GAP型毕赤酵母,杂糖与葡萄糖的发酵效果相当,说明杂糖可以作为P GAP型毕赤酵母生产内切β-1,3葡聚糖酶的优质替代性碳源。