Multilinear model for spatial pattern analysis of the Measurement of Haze and Visual Effects project

A multilinear model was developed for the analysis of the spatial patterns and possible sources affecting haze and its visual effects in the southwestern United States. The data from the project Measurement of Haze and Visual Effects (MOHAVE) collected during the late winter and mid-summer of 1992 at the monitoring sites in four states (i.e., California, Arizona, Nevada and Utah) were used in the study. The three-way data array was analyzed by a four-product-term model. This study makes a direct effort to include wind patterns as a component in the model in order to obtain the information of the spatial patterns of source contributions. The solution is computed using the conjugate gradient algorithm with applied non-negativity constraints. For the winter data set, reasonable solutions contained six sources and six wind patterns. The analysis of summer data required seven sources and seven wind patterns. The ME results are compared to the prior single-species empirical orthogonal function analysis results--and prior work describing the transport pathways.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

高职院校色谱实验室软硬件的管理

从高职院校色谱仪器实验室软件和硬件两方面的管理进行介绍,为广大从事色谱行业的同仁提供一些有用的色谱知识和一些值得借鉴的实验室管理经验。     

Infrared Heating as a Disinfestation Method Against <Emphasis Type="Italic">Sitophilus oryzae</Emphasis> and Its Effect on Textural and Cooking Properties of Milled Rice

Infrared (IR) heating method against rice weevils (Sitophilus oryzae) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40–60 °C. Effects of IR heating temperature (50–60 °C) and exposure time (1–3 min) on insect mortality and quality attributes of the treated rice were evaluated. The optimized condition obtained by means of the response surface method was used to analyze rice quality before and after IR treatment with storage. The results showed that the 0.5th-order thermal death kinetic equation was the most suitable model, and the S. oryzae eggs had less heat tolerance than the adults and some other species. Mortality achieved 100 % after 2 min for all temperatures. Both IR heating parameters significantly affected the treated milled rice qualities. The minimal changes in rice quality before and after storage could be obtained using optimized temperature and exposure time of 53.6 °C and 1.2 min, respectively.     

Quality characteristics of refined,bleached and deodorized palm olein and banana chips after deep‐fat frying

The changes in quality characteristics of refined, bleached and deodorized (RBD) palm olein used for deep‐fat frying of banana chips (180°C for 3 min at 17 min intervals for 2 h day^?1, to give six fryings per day and 30 fryings over five consecutive days) were studied. Four frying systems were used: RBD palm olein without antioxidant (system 1); RBD palm olein with 0.2 g kg^?1 α‐tocopherol (system 2); RBD palm olein with 1 g kg^?1 oleoresin rosemary (system 3); and RBD palm olein with the combination of 0.1 g kg^?1 α‐tocopherol + 0.5 g kg^?1 oleoresin rosemary (system 4). Fried oil samples were analysed for fatty acid composition, peroxide value (PV), anisidine value (AnV), totox value, free fatty acids (FFA) value, iodine value, at 232 and 268 nm, colour and viscosity. The crispness and sensory evaluation of the banana chips fried in this study were also evaluated. The results showed that RBD palm olein with added antioxidant reduced PV, AnV, totox value, at 232 and 268 nm, FFA and viscosity. The order of effectiveness in inhibiting oil oxidation in RBD palm olein was: oleoresin rosemary > α tocopherol + oleoresin rosemary > α‐tocopherol > control. For the crispness, the force values of banana chips fried in all systems were comparable. Sensory evaluation of fried banana chips for each system showed that there was no significant (P > 0.05) difference in terms of colour, flavour, odour, texture and overall acceptability. Copyright © 2003 Society of Chemical Industry     

表面氧化态可调的α-MnO2纳米线选择性催化氧化5-羟甲基糠醛

利用水热法制备了一系列α-MnO₂催化剂用于选择性催化氧化5-羟甲基糠醛（HMF）制备2,5-呋喃二甲醛（DFF）。研究结果表明,催化剂的表面平均氧化态（AOS）与活性呈正比关系,且可以通过氧化/还原气氛焙烧进行调控。其中使用最高AOS的MnO₂-NW2纳米线作催化剂,反应1 h获得了HMF转化率79%和DFF选择性99%,经过空气焙烧再生可进行6次以上的循环使用,且无失活现象。     

柿子果酒香气成分的GC-MS分析

利用气相色谱-质谱联用技术,对柿子果酒中的香气成分进行分析。通过分析固相微萃取法的萃取温度、萃取时间、萃取添加NaCl的量对测得柿子酒香气成分色谱峰的面积和数目的影响,优选出固相微萃取的最佳萃取条件为：萃取温度为50℃,萃取时间为40min,NaCl添加量为0.3g/mL（饱和）。比较固相微萃取、液-液萃取、蒸馏萃取这几种萃取方法,通过有效性验证,选出测定柿子果酒的最佳萃取方法是固相微萃取法。利用本实验优选的条件对柿子酒的香味物质进行萃取,共提取香气成分种类为55种,其中酯类23种,醇类15种,酸类13种,其他香气成分4种。柿子果酒的主要挥发性芳香成分是：异戊醇、苯乙醇、2-甲基-1-丁醇、甲酸异戊酯及异丁醇。     

The effect of carbon nanotube dispersion on CO gas sensing characteristics of polyaniline gas sensor

Polyaniline is one of the most promising conducting polymers for gas sensing applications due to its relatively high stability and n or p type doping capability. However, the conventionally doped polyaniline still exhibits relatively high resistivity, which causes difficulty in gas sensing measurement. In this work, the effect of carbon nanotube (CNT) dispersion on CO gas sensing characteristics of polyaniline gas sensor is studied. The carbon nanotube was synthesized by Chemical Vapor Deposition (CVD) using acetylene and argon gases at 600 degrees C. The Maleic acid doped Emeradine based polyaniline was synthesized by chemical polymerization of aniline. CNT was then added and dispersed in the solution by ultrasonication and deposited on to interdigitated AI electrode by solvent casting. The sensors were tested for CO sensing at room temperature with CO concentrations in the range of 100-1000 ppm. It was found that the gas sensing characteristics of polyaniline based gas sensor were considerably improved with the inclusion of CNT in polyaniline. The sensitivity was increased and response/recovery times were reduced by more than the factor of 2. The results, therefore, suggest that the inclusion of CNT in MA-doped polyaniline is a promising method for achieving a conductive polymer gas sensor with good sensitivity, fast response, low-concentration detection and room-operating-temperature capability.