水文系列随机插补的初步探讨

在水文分析计算中，当实测流量系列较短时，常采用回归直线来插补延长系列，但没有考虑机会余差的影响，因而使研究变量的方差偏小。本文讨论考虑随机余差后，如何展延系列进行频率分析计算。     

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels

The objective of the study was to establish disulphide interaction between protein-coated oil droplets and the surrounding protein matrix in myofibrillar protein (MP)-emulsion composite gels. An MP-stabilized peanut oil emulsion was treated with 0, 1, 3, 5 and 10 mM N-ethylmaleimide (NEM, a sulphydryl-blocking agent) and subsequently incorporated into a bulk MP sol to produce 5%-lipid, 2%-protein composites at pH 6.2. About 69% of sulphydryls in the emulsion (1% protein) were blocked by 1 mM NEM, and almost all were bound at ≥3 mM NEM. The loss of free sulphydryls resulted in a significant drop in the storage modulus (G') and rupture force of the composite gels. Microstructural examination revealed pores and oil leakage from emulsion droplets by NEM treatments, corresponding to declining rheological properties of the MP-emulsion composites. The results supported the hypothesis that disulphide cross-linking between MP-coated oil droplets and protein matrix contributed to the stabilization and reinforcement of protein-emulsion composite gels formed in comminuted muscle foods.     

不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响

选取两种分子质量相近、黏度相差较大的天然高分子多糖阿拉伯胶（arabic gum,AG）和瓜尔胶（guar gum,GG）分别与肌原纤维蛋白（myofibrillarprotein,MP）进行复合,研究不同多糖添加量（0.1%～0.5%）对MP-多糖复合物乳液性质的影响规律。结果表明,AG和GG均可以显著改善MP的乳化性质,其中AG对乳化活性的改善效果较好,而GG更有利于乳液的稳定性。随着多糖质量分数增加,乳化活性指数和稳定性指数均呈先升高后降低趋势,AG和GG添加量分别为0.3%和0.2%时,乳化活性指数和稳定性指数达到最大值。界面蛋白含量测定结果显示,AG和GG均会导致界面蛋白含量下降,尤其是GG的作用更明显。随着AG和GG添加量增加,乳液粒径逐渐减小,且尺寸分布更加均一,添加量超过0.3%后,GG组乳液出现少量絮凝现象。同一添加量下,GG组乳液粒径明显小于AG组。流变学分析证实,所有乳液均为假塑性流体,表现出弱凝胶性质。AG添加量较少（≤0.3%）时会降低乳液黏度,并明显提高乳液的储能模量,而GG的添加使乳液表观黏度和储能模量均显著提高,与AG相比,高黏度GG制备的乳液拥有更高的...     

不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用

为研究不同体积分数二氧化碳气调包装对冷鲜鸡保鲜效果的影响,以辐照灭菌后接种荧光假单胞菌为 103 CFU/g左右的冷鲜鸡胸肉为原料,设置各组气调比例：M1组（V（CO2）∶V（N2）＝0∶100）、M2组（V（CO2）∶ V（N2）＝20∶80）、M3组（V（CO2）∶V（N2）＝40∶60）、M4组（V（CO2）∶V（N2）＝60∶40）,以托盘包装作 为对照,在（4±1）℃贮藏条件下测定气调包装盒的凹陷程度、荧光假单胞菌总数、pH值、挥发性盐基氮和腐胺 含量的变化。结果表明：荧光假单胞菌总数、挥发性盐基氮和腐胺含量随着贮藏时间延长而上升,随二氧化碳体积 分数的升高而下降;凹陷程度随着贮藏时间的延长及二氧化碳体积分数的升高而升高,即M4组气调包装盒的凹陷 程度显著高于其他3 组（P＜0.05）,影响产品的外观。M2组的气调包装盒的凹陷程度和腐胺含量与M3组无显著性 差异（P＞0.05）,在贮藏9～12 d之间,挥发性盐基氮含量也与M3组无显著差异（P＞0.05）,能达到同样的保鲜 效果。此外,同体积的二氧化碳的成本高于氮气。整体来看,在（4±1）℃贮藏条件下,20%～40%体积分数的二 氧化碳气调包装能抑制冷鲜鸡胸肉中荧光假单胞菌的生长繁殖。     

粉煤灰基轻质泡沫材料的制备与性能研究

以粉煤灰为原料,通过造孔剂发泡法和浆料发泡法制备了新型轻质泡沫材料,确定了其最佳制备工艺条件.考察了浆料发泡法制备过程中碱激发和泡沫掺量对泡沫材料结构和性能的影响,通过调节泡沫掺量和坯体烧结温度,材料的显气孔率、密度、吸水率、抗压强度分别达到62.74％、0.50 g/cm3、126.50％、6.76 MPa.     

超声波技术在肉制品腌制加工中的应用研究进展

腌制是一种以添加食盐、亚硝酸盐、复合磷酸盐等添加剂浸渍食品的加工技术,是肉制品加工过程中的重要环节之一,广泛应用于酱卤和腌腊肉制品中。腌制不仅可以改善肉制品的质构、风味等,还可以起到防腐保藏的作用。然而,传统腌制技术存在腌制时间长、食盐渗透不均匀、品质不稳定等问题。超声波技术是一种新兴的非热加工技术,已在食品加工的诸多领域进行应用。在肉制品腌制方面,超声波辅助腌制技术因其加快腌制速率、减少营养成分流失、改善腌制肉品嫩度等优势得到广泛研究。因此,本文综述了超声波技术在肉制品腌制中应用的基本原理,包括空化作用、机械作用和热作用,阐述在肉制品腌制过程中,超声波辅助腌制技术对肉制品的保水性、嫩度、物料渗透率、风味物质等方面的影响,展望超声波辅助腌制技术在肉制品加工领域的应用前景,为超声波技术应用于肉制品工业化生产奠定基础。     

Energy‐spectrum‐efficient three‐tier heterogeneous networks with D2D harvesting energy and uplink coverage analysis

To guard the communication quality of cell edge users (CEUs) and simultaneously improve the energy‐spectrum efficiency, a novel 3‐tier heterogeneous network (HetNet) model is proposed, which consists of macro cells, femtocells, and device‐to‐device (D2D) networks. Specially, with a predefined cell split factor R , the macro cell users are split into as cell center users (CCUs) and CEUs, respectively. Correspondingly, the total available spectrum band consisting of N channels is divided into CCU band and CEU band with a given coefficient p_m. The CCU band containing p_mN subchannels is shared by CCUs and femtocell users (FUs), and the CEU band containing (1 ? p_m) N subchannels is shared by D2D users and CEUs. The perfect network synchronization is assumed, and a communication round consists of downlink transmission and uplink transmission phases. The battery‐free D2D terminals harvest energy from the ambient radio frequency interference in the downlink transmission phase based on inverse power control scheme and communicate in the uplink transmission phase only when they harvest enough energy to perform channel inversion toward the receiver. For such 3‐tier HetNets, by modeling the network elements as independent Poisson point processes (PPPs) and using stochastic geometry method, we first investigate the sufficiency probability that a D2D transmitter harvests enough energy to establish a communication link. Then, by combining sufficiency probability and channel access probability, the thinned independent PPPs for the locations of CCUs, CEUs, FUs, and D2D users are modeled. Based on these thinned PPP models, we perform a comprehensive investigation on the coverage probabilities of CCU, CEU, and FU uplinks as well as the D2D transmission. The simulated and numerical results show that using the presented cell split strategy enhances the performance of CCUs and CEUs because of the decrease of interference. The presented comparison analysis displays that the effect of D2D networks on the macro cell or the whole HetNets is limited and can be omitted. Therefore, the energy and spectrum efficiencies of networks are enhanced, simultaneously. At the same time, our results indicate that by using our derivations, we can perform the optimal design of the HetNets.