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1.
By way of somatic hybridization of a lager brewing strain with Saccharomyces diastaticus, a hybrid was constructed, which is suitable for the production of low carbohydrate beer. The hybrid character of the fusion product was confirmed by physiological tests and segregation analyses, as well as, on a molecular basis, by OFAGE (TAFE) and Ty-hybridization. 相似文献
2.
Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems. 相似文献
3.
In order to understand the shrinkage behaviour of spheroidal graphite (SG) iron during solidification, a volume change kinetic
model was set up to simulate the volume change during the eutectic solidification, which was presented in an earlier paper.
Furthermore in the present work experiments were carried out for comparison with theoretical prediction. The microstructure
of the mushy zone during the solidification of SG cast iron was obtained by the quenching method and analysed by normal metallography
and image analysis. The results show that the mushy zone exists in front of the interface between the liquid and the solid.
The study by quantitative stereology shows that the graphite fraction in the mushy zone has the same trend as that of the
theoretical prediction and the silicon content in cast iron strongly influences graphitization during the solidification.
A heat-transfer model to stimulate the heat transfer of the experimental apparatus was developed. A modified Rappaz’s model
was used to simulate the eutectic growth under fully equilibrium conditions. The theoretical prediction has been compared
with the experimental results, and found to be in good agreement with each other.
This revised version was published online in November 2006 with corrections to the Cover Date. 相似文献
4.
SUSANNE LIER HANSEN 《Journal of food quality》1998,21(5):433-443
Deep fat fried onion slices are used widely as a condiment for hot-dogs and other types of bread and meat combinations in Denmark, Netherlands and Germany. Since there is a consumer demand for food products, high in both sensory and nutritional quality, the effect of prefry drying on the oil content and the color of the fried product was investigated. In order to reduce the oil content in the fried product, raw sliced onions were prefry dried by (1) hot air in a forced air convection oven, (2) microwaving in an oven with a conveyor belt, or (3) freeze dried. For each of the three methods a series of eight batches ranging from 13–30 % dry matter content in the raw onions were obtained. The product that was dried by hot air before frying was lighter than the product prefry dried by microwaving. The product of the freeze dried material was heterogeneous, and the results were excluded. The fried product from dried raw onions, showed the moisture content to be independent of the manipulated dry matter content. The oil content was reduced from about 55% to about 49%, as a result of increasing the dry matter content; however the surface color became darker (L-value was reduced about 6 point). 相似文献
5.
对有限负压下熔体硅中磷的挥发去除进行研究。采用电子级硅配制Si-P合金,并采用GD-MS来检测实验前后硅中的磷含量。理论计算结果表明:在有限负压下,硅中的磷以P和P2的气体形式从熔体硅中挥发。实验结果显示:在温度1873K、真空度0.6-0.8Pa、熔炼3600s的条件下,熔体硅中的磷从0.046%(460ppmw)下降到0.001%(10ppmw)。实验结果与理论结果一致表明:当熔体硅中磷的含量大且炉腔内气压相对较高时,磷的去除与气压高度相关;而当炉腔气压很低时,磷的去除基本与气压无关。原因是在相对高磷含量的熔体硅中,磷主要以P2气体的形式挥发;在磷含量较低时,磷主要以单原子气体P的形式挥发。 相似文献
6.
POUL SLOTH HANSEN 《International Journal of Dairy Technology》1980,33(1):19-23
The production of fat-filled milk powder as an agglomerated product and the determining factors for wettability and flow properties are discussed. The melting point of the used fat with its effect on the content of free fat in the milk powder is examined with the importance of homogenization of the concentrate emphasized. Results are considered of a modified method of agglomerating fat-filled milk powder and figures given showing the influence of inlet and outlet temperatures on milk powder, also a flow diagram of spray drying plant for production of agglomerated fat-filled milk powder. (Editor's summary) 相似文献
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LARRY G. HANSEN RONALD F. SCHAFER VALARIE A. WHITE WALTER E. HOFFMAN 《Journal of Food Safety》1977,1(2):137-145
Swine were fed a diet containing hexachlorobenzene (HCB) in order to generate contaminated pork which was subsequently cooked and fed to female cats. Feeding the fresh weight equivalent of 50 g cooked pork/day/cat (1 < mg HCB/kg/day) caused marginal weight loss. Oral dosing with 10 mg/kg/day purified HCB resulted in significant weight loss, mild anemia, neutropenia and hepatomegaly. Using the residue of HCB accumulating in the cat adipose tissue as the criterion, the low doses in the pork were absorbed and retained about five times more effectively than the larger oral bolus. 相似文献