基于流体分析的发酵釜搅拌器强度计算

大型搅拌釜的搅拌器强度计算难度较大,且高黏流体介质的搅拌功率和搅拌效果难以预测。针对大型发酵釜的搅拌器设计问题,采用CFD和FEA技术相结合的方法,对发酵釜的搅拌效果和搅拌器强度进行了分析和预测,结果表明,该分析方法考虑了搅拌器工作过程中流体压力对叶片的作用,对大型搅拌器,尤其是搅拌介质为高黏流体的搅拌器强度校核和功率预测能够获得较为准确的结果,同时可获得详细的流场信息及各项特性参数。该分析方法可为大型搅拌器的设计和优化提供参考。     

蒸汽喷射式热泵供热系统热力学分析

探讨了从造纸厂能量衡算的角度来分析蒸汽喷射式热泵供热系统的节能潜力,通过放大计算控制体,将锅炉纳入热力计算范围,计算纸机干燥部耗汽量和锅炉燃煤量来对比分析能量消耗,得出蒸汽喷射式热泵供热系统节能潜力的大概范围。提出蒸汽喷射式热泵用于供热系统的最主要作用是它显著地增大烘缸排水压差,减小烘缸传热热阻。研究蒸汽喷射式热泵及其系统的合理设计与利用。     

酵母发酵力测定新方法的探讨

利用排水法、面团体积法和面团浮水法测定不同酵母添加量下发酵力的变化,并判断彼此间相关性。结果显示:随着酵母添加量的增加,在2 h内,用排水法、面团体积法和面团浮水法测得酵母发酵力均为直线增长趋势,且三种方法彼此间存在较高的相关性,均可用于测定酵母发酵力。     

Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing

A bibliographic search yielded a set of empirical equations that constitute an easy method for the calculation of some thermophysical properties of both liquid water and ice I, properties that are involved in the modeling of thermal processes in the high-pressure domain, as required in the design of new high-pressure food processes. These properties, closely interrelated in their physical derivation and experimental measurement, are specific volume, specific isobaric heat capacity, thermal expansion coefficient, and isothermal compressibility coefficient. Where no single equation was found, an alternative method for calculation is proposed. Keeping in mind the intended applications and considering the availability of both experimental data and empirical equations, the limits for the set of equations where set in -40 to 120 degrees C and 0 to 500 MPa for liquid water and -30 to 0 degrees C and 0 to 210 MPa for ice I. The equations and methods selected for each property are described and their results analyzed. Their good agreement with many existing experimental data is discussed. In addition, the routines implemented for the calculation of these properties after the described equations are made available in the public domain.     

三聚氰胺的加入方式对低释放甲醛脲醛树脂和E_1级中纤板性能的影响

本文就E1级中纤板用低释放甲醛脲醛树脂的生产过程中,以相同三聚氰胺的加入量而采用不同的加入方式对脲醛树脂和E1级中纤板性能的影响进行了具体研究。试验表明,三聚氰胺加入方式不同,对脲醛树脂和中纤板的性能影响较大。     

男士针织内衣热性能的测量与分析

为探明服装内空气层体积对男士针织内衣热性能的影响,并比较发热内衣与普通纯棉内衣热性能的差异,使用站立式暖体出汗假人分别对男士发热内衣及纯棉内衣的热阻与湿阻进行了测量,分别建立了2种内衣的空气体积与热阻和湿阻之间的多项回归模型。结果表明:在所测内衣尺码范围内,发热内衣的热阻和湿阻均逐渐增大,但二者的增加率均先增大后减小;而普通纯棉针织内衣的热阻和湿阻则先增大,达到一定值后逐渐减小;通过比较发现普通纯棉针织内衣的热阻和湿阻均高于相应尺码的发热内衣,但其透湿指数则小于相应尺码的发热内衣,说明发热内衣的热舒适性优于普通纯棉针织内衣。     

工艺条件对馒头比容及硬化度的影响研究

采用一次发酵工艺制作馒头,探讨了不同工艺条件对馒头比容和硬度变化的影响,结果表明:搅拌时间、发酵温度、发酵时间和醒发时间对馒头的比容、硬化度均有显著影响(P<0.05),比容和硬化度之间显著负相关(P<0.01),因此,通过改变工艺条件来改善比容可以有效地延缓馒头的硬化。     

Kinetics of quality changes during food frying

This paper deals with kinetics of quality changes during food frying. The quality parameters of interests include color, texture, viscoelastic properties, volume/density, and nutraceuticals (Omega 3 fatty acids). The kinetic theory and determination methodology under isothermal/non-isothermal conditions are also reviewed. This paper presents the reported reaction rate constant, order of reaction, and activation energy for specific quality changes including phenomenological observations and important speculations. The changes of color, textural, and viscoelastic properties generally followed a first order reaction. In some studies, activation energy analysis could have been improved by applying corresponding system temperatures for the quality change reactions of interest. The kinetic information on volume/density changes and thermal degradation of nutraceutical is still limited to experimental observations of the changes.     

溶质在多苯基溶剂中的溶解热力学性质测量

用改装了层析室的国产１０２Ｇ型气相色谱仪，在全部实验范围内水浴控温精度为士０．０１℃，用气液色谱法测量了环烷烃、环烯烃及芳烃分别在二苯甲烷、二苄醚、对苄基联苯、二苯亚矾四个溶剂构成的二十九个二元液系不同温度下的比保留体积值，计算了溶质溶解溶剂的溶解焓△Ｈ°ｓ，溶解吉布斯自由能△Ｇ°ｓ，溶解熵△Ｓ°ｓ的值，并用△Ｈ°ｓ的测量值与文献值［１］［２］对分子间的相互作用作了讨论。     

Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics

Summary  Part-baked Irish brown soda bread loaves with bicarbonate levels from 0 to 2.8 % were baked, packed and stored for up to 11 days at 5 C then second-baked at 180 or 200 C for various times to give an oven-fresh end product. The quality of the rebaked bread was dependent on characteristics of the part-baked bread, its storage conditions and the processing parameters of the second baking phase. Quality parameters evaluated were bread volume yield, crumb and crust firmness, moisture content and colour. Staling of the part-baked bread during storage at 5 C and the reversion of this process at 59 C was investigated with regard to rebaking time and temperature. Rebaking conditions were optimized by evaluating the core temperature increase in the centre of the bread. Immediately after the second baking phase a post-baking temperature increase was measured which allowed reduction of the in-oven rebaking time. The data were modelled mathematically using least squares analyses.