麻辣香肠的研制

香肠作为具有中国特色的传统肉制品，倍受广大消费者的喜爱，然而传统香肠单一口味已不能满足那些喜爱吃麻辣口味的消费者的需求，特别是在秋冬季节，吃麻辣已成为一种流行趋势，开发麻辣口味香肠，迎合消费者需求已是一种趋势；本试验采用正交设计方案。确定食盐、白糖、红辣椒粉、复合香辛料的添加量分别为：3％、2％、0．5％、0．41％。     

1,4,5,8-四氮杂氢化萘（2,3,-6,7）并双呋咱衍生物的合成

由1，4，5，8—四氮杂氢化萘(2，3，-6，7)并双呋咱经羟甲基化、酰化、硝化和叠氮化等反应合成出一系列热稳定的呋咱含能衍生物，并以^1HNMR、IR、MS、元素分析鉴定了其结构。     

Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts

Muscles were excised pre-rigor (hot-boned, HB) or post-rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM-O-FOS¹) ingredient treatment as well as cooking to 93°C helped maintain low warmed-over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

Microstructure and thermal behavior of Sn-Zn-Ag solders

The microstructure and thermal behavior of the Sn-Zn-Ag solder were investigated for 8.73–9% Zn and 0–3.0% Ag. The scanning electron microscopy (SEM) analysis shows the Ag-Zn compound when the solder contains 0.1% Ag. X-ray diffraction (XRD) analysis results indicate that Ag₅Zn₈ and AgZn₃ become prominent when the Ag content is 0.3% and above. Meanwhile, the Zn-rich phase is refined, and the Zn orientations gradually diminish upon increase in Ag content. The morphology of the Ag-Zn compound varies from nodular to dendrite structure when the Ag content increases. The growth of the Ag-Zn compounds is accompanied by the diminishing of the eutectic structure of the Sn-9Zn solder. Differential scanning calorimetry (DSC) investigation reveals that the solidus temperature of these solders exists at around 198°C. A single, sharp exothermic peak was found for the solders with Ag content less than 0.5%. Liquidus temperatures were identified with the DSC analysis to vary from 206°C to 215°C when the Ag content ranges from 1.0% to 3.0%     

Morphology of intermetallic compounds formed between lead-free Sn-Zn based solders and Cu substrates

The morphologies of intermetallic compounds formed between Sn-Zn based solders and Cu substrates were investigated in this study. The investigated solders were Sn-9Zn, Sn-8.55Zn-0.45Al, and Sn-8.55Zn-0.45Al-0.5Ag. The experimental results indicated that the Sn-9Zn solder formed Cu₅Zn₈ and CuZn₅ compounds on the Cu substrate, while the Al-containing solders formed the Al_4.2Cu_3.2Zn_0.7 compound. The addition of Ag to the Sn-8.55Zn-0.45Al solder resulted in the formation of the AgZn₃ compound at the interface between the Al_4.2Cu_3.2Zn_0.7 compound and the solder. Furthermore, it was found that the cooling rate of the specimen after soldering had an effect on the quantity of AgZn₃ compound formed at the interface. The AgZn₃ compound formed with an air-cooling condition exhibited a rougher surface and larger size than with a water-quenched condition. It was believed that the formation of the AgZn₃ compound at the interface occurs through heterogenous nucleation during solidification.     

复肥生产过程中缩二脲的生成研究

采用国家化工行业标准(HG 2095-91) - 涂层尿素中缩二脲含量的测定方法系统研究了复混肥生产过程中缩二脲的生成,通过实验研究分析发现,在影响缩二脲生成率的4个因素:物料加热温度、加热时间、物料中水份含量、物料中尿素的质量分数中,影响最显著的是尿素的质量分数.     

试论鲁酒的风格特点

鲁酒整体上可分为浓香型粮食白酒、芝麻香型白酒和大众白酒。浓香型粮食白酒的风格特点有别于四川浓香型白酒，年产量近30万吨。四大酯的量比关系不同，川酒己乳比在1：0．65，鲁酒的己乳比在1：0．8；川酒突出己酸乙酯，窖香浓郁、香好，而鲁酒的风格则是窖香淡雅、醇和绵甜、顺柔爽净，味好。芝麻香型白酒则是鲁酒风格的典型代表，为全国白酒十大香型之一，典型代表酒是景芝白干。分两大流派：一是淡雅型芝麻香，特别是口感清正淡雅、爽净、芝麻香幽雅。以景芝白干、景阳神为代表；二是窖香型芝麻香。特点是窖香幽雅，绵甜醇和。芝麻香突出。以水浒特曲108为代表。大众白酒是鲁酒的优势产品。也是山东的传统酒。特点是口味纯正、香味协调、绵甜爽净，以国家优质酒坊子白酒为代表。     

含有复合阻尼结构的压力波制冷机振荡管内流动分析

通过对含有复合阻尼结构的压力波制冷机振荡管内的流场分析，详细讨论了激波在接受管内的行为，数值计算同时表明：含有两道复合阻尼结构加上激波吸收腔完全可以将激波降低到工程上可以接受的程度。