Mashing of rice with barley malt under non-conventional process conditions for use in food processes

Non-conventional mashing conditions are relevant in the development of a lactic acid-fermented soymilk beverage where mashed rice is the source of carbohydrates for the fermentation and sweetness of the beverage. Advantages in the process layout could be achieved by mashing at higher pH and lower malt concentrations than normally used in the brewing industry. the work reported here assessed the consequences of mashing under non-conventional conditions. Malt concentration in the cereal part was varied from 25% to 70% (w/w), pH was varied within 5.3 to 7.1, and prolongation of the holding times at 50°C and 62°C was investigated. Regression equations have been established for predicting yields of soluble protein, low molecular weight sugars and total fermentability as functions of pH and malt concentration. the results showed that the maltose yield was constant while glucose, maltotriose and total fermentable sugar yields decreased slightly with increasing pH and decreasing malt concentration. Prolonged mash holding times at 50°C and 62°C gave minor increases in protein yields only. It is concluded that it is quite acceptable to use non-conventional mashing conditions when a mashing step is integrated in other food processes.     

LOCATION CHOICES OF THE CREATIVE CLASS: DOES TOLERANCE MAKE A DIFFERENCE?

Human capital and members of the creative class are bearers of economic growth, yet little is known about exactly what the relevant factors are for the concentration of the highly skilled in a specific place. Tolerance for example is supposed to make the difference between creative and human capital. But does tolerance really make a difference for anybody? And what about other factors: Are they specifically relevant for creative individuals or simply valid for the whole population? This study contributes to the discussion on the highly skilled by investigating whether tolerance, taxes, or other regional amenities contribute to their concentration and dynamics. The results show that tolerance in particular toward immigrants, but also toward same‐sex partnerships, is a rather dynamic concept, differs largely between and within functional urban regions, and makes a difference regarding the highly skilled.     

因为创意所以疯狂

这是一份安静的力量，值得用心感悟；这是与思想的互动，势必要点燃生活的激情；这是平淡中进发出的闪耀。让人不自觉地雀跃、疯狂……     

Storage characteristics of sous vide cooked roast beef

The technological, microbiological, and sensory storage characteristics of low temperature sous vide cooked roast beef were investigated. the effect of two heat treatments, 59°C (P₇₀¹⁰in core 8.4) and 62°C (P₇₀¹⁰ in core 15.9) on the stability of spiced roast beef made from Musculus semitendinosus with a high initial microbial load were compared as well as storage temperatures of 2 and 10°C. Although chilling baths with circulating water were used, recommended chilling rates for sous vide products could not be attained. Yield was significantly higher at 59°C and at a storage temperature of 2°C but decreased during storage. At 62°C the meat became significantly more tender than at 59°C as measured by shear force. No differences in microbiology were observed between heating regimes. At low storage temperature products were microbiologically stable over a 35-day period. At 10°C, however, a rise in psychrotrophic aerobic counts and occasional pack swelling was observed. In a commercial scale experiment conducted with sous vide cooked (62°C) beef with low initial counts, no increase in aerobic counts was observed at 2, 5 and 10°C while swelling occurred in 28% of the packages stored at 10°C and in none at 2 and 5°C. the swelling was due to different types of gas-producing clostridia. Warmed-over flavour (as TBARS) showed no development during storage in intact packages, while slicing and serving the roast beef under commercial conditions resulted in a marked increase to < 100 μmole kg⁻¹. In spiced roast beef only minor changes in off-odour and off-flavour of the product were observed during 23 days of storage at 2°C.     

复合造孔技术制备超低密度多孔金块材

以超细球形Al粉为模板,通过化学镀在其表面包覆镀Au,制备出Al/Au核壳结构的复合粉末,利用放电等离子烧结(SPS)技术使镀Au层与基体铝粉表层实现合金化,并制备出具有Al/Al-Au合金核壳结构的前驱体块材,随后采用两步法腐蚀除去核壳结构中的Al核并在其表层实现选择性地除去Al-Au合金层中Al的去合金化反应,得到多孔金块材.利用XRD、SEM、EDS研究了镀覆工艺对Al粉模板表面镀Au效果的影响及烧结、腐蚀过程中物相及化学成分的变化规律.结果表明,活化处理和还原剂种类对Al粉表面的镀覆效果有重要影响,制备的块体多孔金由纳米级孔径(80～120nm)和微米级孔径(1～10μm)两级孔径结构构成,微观组织结构均匀,密度低达0.39g/cm3,孔隙率为98％.     

铂金的历史

史前文明的铂金，所谓的“新金属”，它的故事远比你的想象更为悠长，部分铂金蕴藏能够回溯到20亿年以前，当时有一颗流星撞向地球。从那时起，这种稀有迷人的宝藏在整个人类历史中零星出现，有时一下子数个世纪都不见踪影，既让人困惑，又吸引着那些与它不期而遇的人们。     

专用铣床控制系统的设计

论述了XYB-Ⅱ型圆墙板专用铣床数控系统的总体设计方案及单片机微机控制机床工作原理,给出了自动循环加工软件流程。采用该机床进行机械加工,工人劳动强度大幅度降低,有效地提高了生产率和工件精度。     

走到外面去

“在瑞士，每辆私家汽车的后备厢里都有两套登山服，而在北京，白领们则将冲锋衣穿进写字楼。”户外服装设计师RAY说。对于瑞士人来说，户外运动已成为他们生活的一部分，而对北京、上海等都市人而言，户外装备则象征着一种时尚的生活方式。     

夏季酷机配置王道

时代的宽容，信息量的大量涌入，使得人们也有了迫切表达自己的愿望，手机在信息与自我表达之间架起起承转合的桥梁，“功能强劲”成了这一时代人们对手机的期待，价格战已经不是市场的永恒主题，各大厂商已深谙“配置是王道”这一不可磨灭的潮流趋势。     

一类时滞微分方程的解析解

给出了一类时滞微分方程解析解存在的一个充分条件及通解的解析表达式。