茶味面包的研制

本文重点探讨了茶味面包的生产工艺条件及配方，加茶粉经二次发酵，生产出优质茶味面包，使面包集营养、保健功能于一体，不仅增加了面包的风味，而且还可以作为一种保健食品。     

瓶装黄酒杀菌条件与风味关系研究

对瓶装黄酒杀菌条件如杀菌温度、时间等对酒质、风味的影响作了系统的研究和分析，实验表明，杀菌温度在60—65℃之间，黄酒风味随杀菌时间延长得到改善。当杀菌温度超过70℃，杀菌时间控制在1h以内；当75℃杀菌，超过30min，黄酒风味有下降的趋势；80℃以上，黄酒风味随杀菌时间延长而变劣。(孙悟)     

Isolation and application of a styrene-degrading strain of Pseudomonas putida to biofiltration

A bacterial strain ST201 capable of degrading styrene was isolated from soil and identified as Pseudomonas putida. This strain had high tolerance to styrene and could degrade it completely in 48 h at concentrations up to 600 mg/l. P. putida ST201 was also demonstrated to degrade a mixture of benzene, toluene, ethylbenzene and p-xylene. A packed tower biofilter inoculated with P. putida ST201 was constructed which removed styrene vapor with a styrene elimination capacity of 90 g/m3.h.     

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese

ABSTRACT The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high-vacuum distillation techniques were used to isolate aroma compounds. Thirty-six odor-active compounds had high flavor dilution values. Static headspace gas chromatography/olfactometry (GC/O) analysis found that acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoaic, and ethyl hexanoate had low detection volumes, while high-vacuum distillation revealed that acetic, butanoic, hexanoic, octanoic, and decanoic acids, and ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional, and phenylacetaldehyde had high flavor dilution values. In addition, some pyrazines appear to be important to the aroma of this cheese.     

Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

ABSTRACT: The effects of high-pressure processing (HPP), CO₂-assisted high-pressure processing (HPP + CO₂), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO₂ juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO₂ juice compared to the thermally processed juice (p < 0.05). HPP + CO₂ produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p < 0.05).     

Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein

The effects of antioxidant (tert‐butylhydroquinone, propyl gallate, butylated hydroxytoluene, and rosemary) addition, processing treatments, and storage time on the formation of lipid oxidation compounds in spray‐dried bovine plasma protein (BPP) were determined. Lipid oxidation is initiated by spray‐drying; formation of lipid oxidation compounds was highest in BPP processed using a gas‐fired spray‐drier. The most effective antioxidant in inhibiting the formation of hexanal and other lipid oxidation compounds was tert‐butylhydroquinone. Increased spray‐drier residence time and extended storage contributed to increases in lipid oxidation products. Use of effective antioxidants and selection of processing parameters to minimize lipid oxidation reactions can improve the flavor quality of spray‐dried BPP.     

Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating

ABSTRACT: Fat controls the intensity and the release rate of volatile compounds because of its solvent property. Our objective was to understand the effect of fat on the flavor release behavior exhibited while ice cream is eaten. The temporal flavor profiles of ice creams, which contained various fat levels and were spiked with known amounts of selected volatiles, were determined by a temporal modified purge and trap and time-intensity analyses. Stale and cherry flavors were released faster and at higher intensities as fat content decreased. Fat had the opposite effect on vanilla flavor release. Temporal modified purge and trap analysis was an effective method to observe the release of some flavor compounds.     

焊锡中微量元素铋,锑对金属间化合物生长影响的研究

本文对电子元器件引线贮存一定时间后,可焊性下降的原因进行研究。采用数理统计方法,得出不同铋、锑含量的６０焊锡镀层与铜基体间金属间化合物层生长规律。经方差分析,结果表明,微量元素饿与热浸镀温度间的交互作用对化合物生长影响最显著;热浸镀温度对其影响较显著;微量元素锑与热浸镀温度间的交互作用对化合物生长影响次之,微量元素铋的含量以及热浸镀温度和时间的交互作用对化合物生长有定促进作用。并由实验计算出一定老     

复合顶板托伪顶走向长壁采煤法

介绍了复合顶板中厚煤层托伪顶走向长壁采煤法;该采煤法在桃山矿二采区７９ ＃ 层左三片工作面进行的回采实践中,取得了安全、高效、低成本、低灰分的良好效益。