储层厚度约束反演

目前估算储层厚度常用的方法是:当储层厚度较大时,利用地震波旅行时差来计算;当储层厚度属于薄层时(<λ/4),利用振幅信息来估算。本文提出利用积分振幅与地震波旅行时视时差的积来估算储层厚度,这种方法既适用于薄层也适用于厚层,而且方法简便易行。     

Industrial trials on coadjuvants for olive oil extraction

Industrial scale experiments were performed in an olive oil production factory to assess the effect of different physical acting coadjuvants on oil extraction and oil quality. Up to 120,000 kg olives were processed. Talc and calcium carbonate, with different particle sizes, were assayed at concentrations ranging from 0.3% to 1% by weight. Both coadjuvant types are food grade and are recognized as food additives by EU regulations (E-170 as calcium carbonate and E-553b as talc). Industrial trials were performed at room temperature with no added water, thus avoiding volatile compound loss and hydrosoluble compound content decrease. As a consequence, the obtained oils were more aromatic and their positive attributes more intense, in comparison to other olive oils produced in different operational conditions. In addition, energy requirements were decreased (releasing a lesser amount of carbon dioxide into the atmosphere) and water uptake was kept to a minimum.     

Enhancing protein and sugar release from defatted soy flakes using ultrasound technology

This research focused on the use of high-power ultrasound prior to soy protein extraction to simultaneously enhance protein and sugar release in the extract. Defatted soy flakes dispersed in water were sonicated for 15, 30, 60 and 120 s using a bench-scale ultrasound unit. The ultrasonic amplitudes used were: 0, 21, 42, 63 and 84 μm_pp (peak-to-peak). The respective power densities were 0.30, 0.87, 1.53 and 2.56 W/ml. Scanning electron micrographs of sonicated samples showed the structural disruption of soy flakes. The particle size decreased nearly 10-fold following ultrasonic treatment at high amplitudes. Sonication at high amplitude for 120 s gave the highest increase in total sugar released (50%) and protein yield (46%) when compared with non-sonicated samples (control). Ultrasonic pretreatment was also carried out with and without cooling for temperature moderation. The heat generated during sonication had no significant effect on protein and sugar release from defatted soy flakes. The use of ultrasound can significantly improve protein yield and reduce the overall cost of producing soy protein from flakes.     

青梅果酒发酵工艺优化

以青梅为原料,在料液比为1：2的条件下,采用单因素试验和正交实验,进行青梅果酒人工发酵工艺优化。实验结果表明,青梅在1：2的料液比奈件下,酵母接种量为5％,氯化铵添加量为0．4％,果糖添加量为2．5％,果胶酶用量80mg／kg,SO2用量80mg／L,发酵液pH3．5,28℃发酵,静止发酵7d;青梅出酒率为260．1％,酒精度10．2％vol,黄酮类化合物含量达141．48mg／L,成品酒呈浅黄色,具有青梅自然色泽和清新浓郁的青梅果实天然香气．口味纯正、透明清澈、总黄酮含量高、营养丰富。     

Suppressive effect of defatted rice bran on the oxidation of methyl linoleate

The bran collected at each of the five steps of milling yields (98–100%, 96–98%, 94–96%, 92–94% and 90–92%) was defatted. Defatted rice bran (DRB) was added to methyl linoleate (ML) under various conditions, and its suppressive effect on lipid oxidation was kinetically evaluated to investigate the effective use of surplus rice bran. The rate constant, k, empirically evaluated by the Weibull equation for the oxidation of ML with DRB, was lower than that without DRB and decreased with increasing the maximum milling yield of added DRB. The oxidation of ML strongly depended on the added amount of DRB, but the k value was almost constant for a specific amount of DBR added to ML. The dependency of the k value on relative humidity was weak, regardless of the addition of DRB. The difference between the k values for oxidation processes of ML, with and without DRB, increased with increasing temperature.     

Effect of tiger nut fibre on quality characteristics of pork burger

Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance.     

水酶法提取葵花籽油的研究

采用水酶法提取葵花籽油并对其提取条件进行研究,以脱壳葵花籽为原料,采用复合纤维素酶提取葵花籽油,通过单因素实验及正交试验,研究了料液比、浸提温度、浸提时间、加酶量、酶解温度、酶解时间等因素对出油效率的影响,确定最佳提油工艺参数。结果表明最佳提取条件为料液比1∶10,浸提温度90℃,浸提时间9 h,复合纤维素酶添加量0.10 g,酶解温度50℃,酶解时间1 h,出油效率可达到79.07%。     

不同接触电阻的气体扩散电极性能研究

在催化剂与泡沫镍基板之间,采取涂抹式和表面接触式两种方式制作了具有不同接触电阻的气体扩散电极,通过观察微观形貌从理论上说明两种电极的接触方式引起的放电效果区别;结合在锌空气动力电池中的放电实验,获得在同等实验条件下,电极催化剂与基板采取表面接触式比涂抹式制作方式产生的电池表观内阻值高0.05Ω,当放电电流密度值为106mA/cm2,放电电压值低0.09V。说明了气体扩散电极由于催化剂与基板接触方式不同引起的接触电阻变化对电池放电状态的影响及其影响程度。     

管线钢管屈服强度测试试样的选择

根据API SPEC 5L补充静水压试验规定测试的结果,提出了确定管线钢管横向屈服强度测试试样的选定方法。管线钢管屈服强度是管线强度设计的基本参数,但最常用的标准圆棒和板状试样测试钢管横向屈服强度的结果存在明显差异,且这种差异随钢级的提高而增大,给实际产品检验和评价带来困惑。在有限元计算、管线钢管屈服强度测试和其他已有试验结果的基础上,进行了综合分析,对管线钢管屈服强度测试试样的选用和测试结果评判提出了意见。     

In-Au复合焊料研究

大功率半导体激光器封装过程中,为降低封装引入的应力,踊般用In焊料进行焊接。In焊料具有易氧化、易"攀爬"的特性,因而导致封装成品率很低。提出了一种新型焊料——In-Au复合焊料,使用此焊料进行封装,很好地解决了上述问题。通过理论分析及实验摸索,确定了In-Au复合焊料蒸发条件,分别利用纯In焊料和In-Au复合焊料封装了一批激光器样品,通过对比这两组样品的焊料浸润性、电光参数、剪切强度等,发现利用In-Au复合焊料封装的样品优于纯In焊料封装的样品。