含解磷菌螯合微量元素肥在番茄上的施用效果

以螯合微量元素肥为对照,研究了含解磷菌螯合微量元素肥在番茄上的施用效果。结果表明,施用含解磷菌螯合微量元素肥的番茄茎粗、叶厚以及叶绿素含量均较对照处理稍高,但差异性未达到显著性水平(P0.05);5次糖度值数据跟踪显示,施用含解磷菌螯合微量元素肥的番茄糖度均高于对照处理,糖度较对照处理提高了3.50%~7.72%;施用含解磷菌螯合微量元素肥的番茄单果质量略高于对照处理,且与对照相比,施用含解磷菌螯合微量元素肥处理的番茄增产率达到22.12%。     

澳斯麦特吹炼炉吹炼过程的控制方法和实践

简要介绍了澳斯麦特吹炼炉枪位、炉温、SO2体积分数、渣型等各个工艺参数的控制方法,通过对工艺参数的有效控制将冰铜吹炼成合格的粗铜。     

Study on lycopene and antioxidant contents variations in tomatoes under air-drying process

ABSTRACT:  Effects of factors such as tomato cultivars, drying temperatures (40, 80, and 120 °C), and drying time (0 to 240 min) on tomato lycopene and the major antioxidant contents (MACs, herein as the sum of total phenolics and total flavonoids) during an air-drying process were investigated. The results showed that lycopene contents increased under all the drying temperatures during the first 60 min. However, the red tomato cultivars, that is, HR, SN, and TTL, exhibited a significant decrease in lycopene contents under 120 °C after drying for 75 min. According to the experimental data, an MAC threshold value of 500 mg/100 g dry matter of tomato is proposed. When the MAC is lower than this value during air-drying, lycopene contents in all tomato cultivars would drop rapidly. In addition, the tomatoes in yellow color group, containing more MACs initially and retaining more MACs under air-drying at 40 to 80 °C, are proposed to be the proper tomato cultivars for thermal processing.     

超微粉碎及不同粒度对马铃薯渣功能特性的影响

以淀粉副产物马铃薯渣为原料,通过超微粉碎和标准筛筛分获得不同粒度的马铃薯渣粉,并评价其功能特性.结果 表明,随着粒度的降低,淀粉含量略有增加,还原糖含量、蛋白质含量、灰分含量和含水量变化不显著,总膳食纤维含量和不溶性膳食纤维含量显著下降,仅可溶性膳食纤维含量显著上升.超微粉碎使马铃薯渣粉的中值粒径减小,粒度分布更均匀,...     

二次加热凝聚澄清技术在番茄清汁生产中的应用

确定了用二次加热凝聚澄清技术工业化生产番茄清汁的工艺 ,并将超滤 ( UF)技术应用于澄清工序 ,使产品质量的可靠性得到保证。     

一种减少锌渣生成的镀锌添加剂

钢丝热镀锌过程中易产生大量锌渣。为降低锌损耗,研制了一种镀锌添加剂。该添加剂可抑制亚铁离子的产生,从而减少锌渣的生成     

SF6及NF3生产过程中含氟废碱液的回收研究

介绍SF6、NF3生产中,净化工序产生的含氟废碱液的再生方法,解决了含氟废碱液的环境污染问题,降低了生产成本。     

Study of the stability of dried tomato halves during shelf‐life to minimise oxidative damage

Optimal operating conditions for storage of dried tomato halves were investigated to obtain decreased oxidative damage, evaluated in terms of colour variation, combined with microbial stability of the product, ie inhibition of growth of eumycetes. Experiments were planned using a saturated factorial design. Variables studied were the moisture content of dried tomato halves in the range 10–60%, temperature in the range 5–30 °C and storage time in the range 1–38 days. Eighteen storage experiments were carried out in the dark under vacuum at the storage conditions indicated by the experimental design. At the end of each experiment, surface colour was measured by a tristimulus colorimeter, and growth of eumycetes was evidenced by olfactory and visual perception, followed by qualitative microbial analysis. Eumycetes were present in all stored products, except that at 10% moisture, and, generally speaking, storage conditions did not allow micro‐organisms to grow. From isoresponse curves the optimal region for storage to minimise oxidative damage was extrapolated, which was represented by residual moisture values between 20 and 40% and ≤18 °C storage temperature, with a minimum point of colour variation at approximately 30% moisture content and 10 °C. © 2000 Society of Chemical Industry