Comparison of the pulsed MIG welding process for different median current

Based on the high speed video system with electrical signals collecting and wavelet analyzing, the welding processes under three different median currents with the same median time were detected. The experimental results show that, when the median current is higher, the input peak energy is lower. And the droplet transfer is almost in spray mode. The welding process is the stablest.     

微滴式数字PCR对肉制品中羊肉和猪肉定量分析

为了实现肉制品中羊肉和猪肉的量化研究,本文应用微滴式数字PCR对肉制品进行定量检测。通过在看家基因上设计单拷贝特异性引物,能更好的鉴别是人为因素的掺假还是在加工过程中无意的带入。根据dd PCR的结果显示,在一定范围肉质量和DNA的浓度,DNA浓度和DNA拷贝数(C)成现一定的线性关系。通过人为掺假及市售样品检测以验证此方法。以DNA浓度作为中间换算值,得到肉质量和DNA拷贝数之间的换算关系M_羊=0.12C-10.6 M_猪=0.07C+4。通过对已知掺假比例的肉样及市售样品进行检测,能够较好的得到掺假肉的质量。目前市场上存在一定的掺假现象且该检测方法具有一定市场应用前景,本文建立的微滴式数字PCR在羊肉和猪肉及其制品中的掺假检测具有较强的应用潜力,对目前混乱的肉制品掺假的市场监管提供了科学的依据。     

Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

ABSTRACT: An ultra high-pressure homogenizer (20 to 350 MPa) was used to realize fine food emulsions stabilized by soy proteins. The first aim of the work was to understand how dynamic high-pressure processing affects soybean globulin conformation. Then, the effect of homogenizing pressure on the emulsions structure and rheology was investigated. High-pressure homogenization caused denaturation of proteins due to strong mechanical forces and high temperatures encountered in the valve. Droplet sizes of emulsions were greatly reduced with high-pressure homogenization and Newtonian liquid emulsions were converted into shear-thinning emulsion gels by homogenization at pressures above 250 MPa. Hydrophobic interactions between proteins were supposed to cause the gel-like network structure of emulsions.     

Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part A)

ABSTRACT: The oxidative stability of polyunsaturated lipids can be improved by incorporating them in oil droplets surrounded by positively charged whey protein isolate (WPI) membranes. This study dealt with the factors that influence the physical properties of WPI-stabilized oil-in-water emulsions at pH 3. Emulsions containing 5 to 50 wt% corn oil and 0.5 to 5.0 wt% WPI (protein-to-oil ratio of 1:10) were prepared at pH 3. The apparent viscosity of the emulsions increased appreciably at oil concentrations ≥ 35 wt%; however, the particle size was relatively independent of oil concentration. The influence of NaCl (0 to 250 m M ) on the physical properties of 28 wt% emulsions was examined. Significant increases in mean particle size, apparent viscosity, and creaming instability occurred at ≥150 m M NaCl, which were attributed to flocculation induced by screening of the electrostatic repulsion between droplets. The influence of heat treatment (30°C to 90°C for 30 min) on 28 wt% emulsions was examined in the absence and presence of salt, respectively. At 0 m M NaCl, heating had little effect on the physical properties of the emulsions, presumably because the electrostatic repulsion between the droplets prevented droplet aggregation. At 150 m M NaCl, the mean particle diameter, apparent viscosity, and creaming instability of the emulsions increased considerably when they were heated above a critical temperature, which was 70°C when salt was added before heating and 90°C when salt was added after heating. These results have important implications for the design of WPI-stabilized emulsions that could be used to incorporate functional lipids that are sensitive to oxidation, for example, ω-3 fatty acids.     

快速降压环境下盐水液滴蒸发过程的传热传质研究

采用VOF（Volume of Fluid）自由表面捕捉方法对盐水液滴蒸发过程中气液界面进行追踪,建立了降压环境下单个盐水液滴的蒸发模型,并通过盐水液滴蒸发的实验数据验证了此模型。通过对盐水液滴在相变过程中的形态变化以及传热传质特性的分析,研究了液滴内部温度、速度、蒸汽分布以及液滴形态等随时间的变化情况,分析了影响盐水液滴降压蒸发过程的主要因素。结果表明：在降压蒸发过程中液滴形态变化和环境中蒸汽的分布会随速度场的变化而变化;蒸发过程中初始盐组分质量浓度越大的液滴蒸发速率越缓慢,最终能达到的液滴最低中心温度越高,且液滴中心温度回升速度越慢、回升时间也越晚;液滴初始温度对蒸发速率影响较大,初始温度越高,表面蒸发速率越快,液滴中心温度回升速度越快。     

Alginate‐Based Emulsion Template Containing High Oil Loading Stabilized by Nonionic Surfactants

Oil‐in‐water (O/W) emulsion‐gel systems containing high oil payloads are of increasing interest for food applications because of the reduction in encapsulation cost, consumption frequency or volume of food products. This study shows a facile approach to prepare stable alginate‐based O/W emulsions at high oil loading using a mixture of nonionic surfactants (Tween 80 and Span 20) as a template to form gelled‐emulsions. The synergistic effects of alginate and surfactants on the O/W emulsion properties were evaluated in terms of oil droplet size and emulsion stability. At 2% (w/v) of alginate and 1% (w/v) of surfactants, the size distribution of oil droplets was narrow and monomodal, even at an oil loading of 70% (v/v). The emulsions formed were stable against phase separation. The oil droplet size could be further reduced to below 1 μm using a high‐shear homogenizer. The emulsions formed could be easily molded and gelled into solids of different shapes via ionic gelation. The findings of this study create possible avenues for applications in food industries.     

盐水液滴降压蒸发析盐过程数值模拟

盐水溶液的降压蒸发广泛应用于海水淡化和工业制盐等领域,因此研究盐水在降压过程中的蒸发特性具有重要意义,有助于解决我国水资源缺乏问题。本文通过数值模拟的方法研究了降压环境下盐水液滴蒸发析盐过程,获得了盐析质量和液滴温度随时间的变化。采用的工质为饱和盐水,液滴的初始温度分别为20℃、15℃、10℃;环境压力从0.1MPa降至2000～10000Pa。通过与实验数据相对比,验证了本文模型的有效性。通过该数学模型,分析了影响析盐率和液滴温度变化的主要因素。结果表明:液滴直径越大,在蒸发过程中其析盐率越高,但温度变化越慢;压降速率越快,液滴蒸发速率越快,析盐率越大,温度变化也越快;液滴初始温度越高,蒸发速率越快,液滴表面析盐率越高,但不同初始温度的盐水液滴,在蒸发过程中其最终温度趋于一致。     

A unified theoretical model for breakup of bubbles and droplets in turbulent flows

Pressure has a significant effect on bubble breakup, and bubbles and droplets have very different breakup behaviors. This work aimed to propose a unified breakup model for both bubbles and droplets including the effect of pressure. A mechanism analysis was made on the internal flow through the bubble/droplet neck in the breakup process, and a mathematical model was obtained based on the Young–Laplace and Bernoulli equations. The internal flow behavior strongly depended on the pressure or gas density, and based on this mechanism, a unified breakup model was proposed for both bubbles and droplets. For the first time, this unified breakup model gave good predictions of both the effect of pressure or gas density on the bubble breakup rate and the different daughter size distributions of bubbles and droplets. The effect of the mother bubble/droplet diameter, turbulent energy dissipation rate and surface tension on the breakup rate, and daughter bubble/droplet size distribution was discussed. This bubble breakup model can be further used in a population balance model (PBM) to study the effect of pressure on the bubble size distribution and in a computational fluid dynamics‐population balance model (CFD‐PBM) coupled model to study the hydrodynamic behaviors of a bubble column at elevated pressures. © 2014 American Institute of Chemical Engineers AIChE J, 61: 1391–1403, 2015