微表处乳化沥青配方设计

通过对不同基质沥青和乳化剂的微表处乳化沥青进行配制,并结合乳化沥青和微表处混合料的性能检测,提出了微表处乳化沥青的优化配方,以确保微表处的路用性能。     

柔软剂的复配及其在丝光羊毛纱线上的应用

探索了羊毛纱线上柔软剂的复配及其应用工艺，确立了最佳氯化处理(剥鳞)工艺。以改性氨基硅柔软剂为主体的复配物对羊毛纱线进行柔软处理，可获得羊绒般的手感，并具有防毡缩效果。     

乳清多肽饮料的开发

用碱性蛋白酶水解乳清多肽，制备热稳定的可溶性多肽混合物，然后以其为母液，生产乳清多肽饮料。碱性蛋白酶水解的最适pH为9.0，最适温度为35℃，乳清中水解度高达25．4％。所研制的乳清多肽饮料无苦味，且具有良好的稳定性。     

胶基糖中的香精应用和胶基糖配方

介绍胶基糖对香精香料的要求,胶基糖的香味评价,香精对胶基糖生产的影响,胶基糖香精的质量问题和可能原因分析,香精水溶性的快速测定,一些胶基糖配方的设计思路和一些花色品种研发创意。     

干酪面包配方的研究

为了开拓乳制品市场,增加干酪消费量,试验研究了干酪的添加量对面包品质的影响和干酪面包的配方。结果表明:干酪的使用量对面包品质有一定影响作用,干酪在面包粉中适宜的添加量为2%~6%;通过采用多目标灰色局势决策方法获得干酪面包的合理配方。     

计量施胶压榨生产LWC的涂料配方设计

简要介绍了MSP涂布原理、MSP近几年迅猛发展的情况，以及MSP涂布纸的现状和未来技术动向，并从投资运行成本、运行性能、涂料配方、原材料的要求和涂布流变学几个方面，比较了MSP与刮刀涂布的优缺点。重点阐述了MSP生产LWC的涂料配方设计思路。     

Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time

Evaluation different fractions of the spaces in a fried product that are occupied by air, moisture, or fat provides useful information for researcher and manufacturer to better understand the mechanism of oil absorption during frying. The objective of this study was to determine the influence of batter formulations and pre-drying on the fraction of inter-particle spaces in batter coating. Pre-drying decreased the amount of fat to 2.97 g/100 g compared to non-pre-dried samples which showed 4.37 g/100 g fat content. Higher rice flour content in batter significantly increased the fraction of inter-particle spaces occupied by air (SOA), and decreased the fraction of spaces occupied by moisture (SOM) and fat (SOF). Longer pre-drying times showed greater fraction of spaces occupied by air, and smaller fraction of spaces occupied by moisture and fat. SOA, SOM, and SOF of the batter systems ranged from 2.2% to 46.03%, 2.55 to 47.07%, and 0.35% to 11.11%, respectively. Using higher amount of wheat flour in batter and longer pre-drying time showed to significantly decrease fat uptake during frying.