基于像全息技术的资料存储

文中利用像全息技术,对二维文字资料作了全息存储,并对实验结果进行了分析,不仅 提高了存诸质量,而且为今后的全息显示打下了基础。     

白茶药理作用及保健功效研究进展

综述了白茶的药理作用及保健功能。     

Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

ABSTRACT:  Thermal preservation is used by the egg industry to ensure the microbiological safety of liquid egg white (LEW); however, it does not eliminate all microorganisms and impairs some of the delicate functional properties of LEW. In this study, a pilot-scale cross-flow microfiltration (MF) process was designed to remove the natural microflora present in commercial LEW, obtained from a local egg-breaking plant, while maintaining the nutritional and functional properties of the LEW. LEW, containing approximately 10^{6 ± 1.7} colony forming units (CFU) per milliliter of total aerobic bacteria, was microfiltered using a ceramic membrane with a nominal pore size of 1.4 μm, at a cross-flow velocity of 6 m/s. To facilitate MF, LEW was screened, homogenized, and then diluted (1 : 2, w/w) with distilled water containing 0.5% sodium chloride. Homogenized LEW was found to have a threefold lower viscosity than unhomogenized LEW. Influence of MF temperature (25 and 40 °C) and pH (6 and 9) on permeate flux, transmission of egg white nutrients across the membrane, and microbial removal efficiency were evaluated. The pH had a significantly greater influence on permeate flux than temperature. Permeate flux increased by almost 148% when pH of LEW was adjusted from pH 9 to pH 6 at 40 °C. Influence of temperature on permeate flux, at a constant pH, however, was found to be inconclusive. Microbial removal efficiency was at least 5 log₁₀ CFU/mL. Total protein and SDS-PAGE analysis indicated that this MF process did not alter the protein composition of the permeate, compared to that of the feed LEW, and that the foaming properties of LEW were retained in the postfiltered samples.     

Application of high density steam flash-explosion in protein extraction of soybean meal

The high density steam flash-explosion (HDSFE) was used to extract protein from soybean meal. Soybean meal samples were treated at 1.3 MPa and 1.8 MPa for 60 s, 120 s and 180 s, respectively. After HDSFE treatment at 1.8 MPa for 180 s, the extraction yield of protein was increased from 50.50% to 65.66% compared with untreated soybean meal. The emulsification properties and fat-binding capacity of soy protein isolate (SPI) extracted from soybean meal treated by HDSFE were all improved compared with SPI extracted from untreated soybean meal and white flakes. Molecular weight distribution analysis of SPI showed that after HDSFE treatment the peak with molecular weight about 504 kDa and 43.3 kDa disappeared and the peak with molecular weight about 669 kDa increased indicating protein aggregation. Gel electrophoresis showed that high molecular weight aggregates of protein have been formed by covalent bond.     

由稻壳灰制备活性炭的工艺及应用研究

对利用稻壳灰与碱反应制备活性炭、水玻璃及白炭黑的工艺条件进行了研究，通过单因素实验和正交实验，筛选出了反应的最佳工艺条件：稻壳灰与KOH配比为1：0．22，反应时间4h，反应压力0．6MPa。在此条件下二氧化硅的溶出率为95％，硅酸钾的模数为2．8—3．2，白炭黑的白度在90％以上。提出了提高产品质量的有效方法，对产品的应用性能也作了分析。实验结果表明采用炭化稻壳为原料生产的活性炭、白炭黑及水玻璃质量完全达到了相应的国家标准，为稻壳的综合利用提高农副产品的价值及解决环境污染提供了一条有价值的途径。     

造纸业:原材料和产品价格双回落

展望2005下半年,造纸业市场原材料和产品价格均呈现回落的态势.主要产品新闻纸、铜版纸、白卡纸等均存在不同程度的市场压力,相比较而言,白卡纸的压力最大、新闻纸次之、铜版纸压力较小.     

Flavourzyme酶水解蛋清蛋白的工艺研究

以水解度和蛋白质残留量为指标,研究温度、pH、酶用量及蛋清浓度对Flavourzyme酶解蛋清蛋白的影响,并通过正交试验来确定其最佳工艺。结果是温度55℃、pH6.5、加酶量为质量分数6%、蛋清料液质量体积比1 g:5 m L为最佳工艺参数。在该条件下,6 h酶解物的蛋白质残留率为27.68%,水解度为38.75%,水解物的相对分子质量大部分集中在300以下,即主要以游离氨基酸及二肽形式存在。     

关于白砂糖电导灰分偏高的原因分析

分析灰分超标白砂糖灰分成份,并通过试验室模拟试验与分析主要灰分成份在澄清过程变化,探讨白砂糖灰分超标的主要原因,为糖厂降低白砂糖灰分提供理论依据。     

3种脱皮方式对白胡椒品质的影响

以胡椒鲜果为原料,分别采用机械、静水浸泡、换水浸泡3种方式脱皮,探究不同脱皮方式对白胡椒白度值、黑果率、碎果率、堆积密度、水分质量分数、胡椒碱含量、胡椒精油含量等理化指标的影响,利用气相色谱-飞行时间质谱（gas chromatography-time of flight-mass spectrometer,GC-TOF-MS）定性定量分析测定胡椒精油的成分及含量,采用加权分析法进一步评价3种脱皮方式所得白胡椒品质。结果表明：机械脱皮与换水浸泡脱皮生产的白胡椒白度值无显著差异,但高于静水浸泡脱皮法生产的白胡椒。机械脱皮法生产的白胡椒黑果率、胡椒碱含量低于静水、换水浸泡脱皮法生产的白胡椒,但精油含量、碎果率、堆积密度高于后两者。从机械、静水浸泡、换水浸泡脱皮生产的白胡椒精油中共鉴定出33种化合物,其中21种为3种白胡椒精油共有,质量浓度较高的共有化合物有3-蒈烯（41.96、37.77、39.16 mg/mL）、β-石竹烯（36.43、41.57、41.02 mg/mL）、柠檬烯（29.38、23.38、39.38 mg/mL）等。电子鼻分析结果表明3种白胡椒风味差异显著。感官评价证实机...     

中水造纸及其湿部化学特性的研究

分别以中水和清水为抄造用水,模拟白水的不同循环次数,对两者的水质变化特性以及它们对纸机湿部化学的影响进行了研究。结果表明,模拟白水循环时,中水的总溶解固体、电导率、悬浮固体和硬度等指标显著高于清水,化学耗氧量、浊度、阳离子需求量等比清水略高;用中水抄造时浆料的滤水和留着性能比用清水抄造时差。通过对纸张抄造性能的比较发现,用中水抄纸,除填料留着率较低外,在光学性能、强度指标和施胶度等方面,与用清水没有明显差别。用中水代替清水进行抄造,对纸机湿部化学以及抄造系统的白水封闭循环以及纸张的物理性能影响不大。