Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds

Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g⁻¹. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g⁻¹. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour.     

Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology

This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s⁻¹ on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg⁻¹ as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing.     

污水汽提系统的化学除臭清洗

文章简要介绍了化学除臭清洗剂JX-518的组成,并对采用该清洗剂对污水汽提系统进行化学除臭清洗的清洗过程及注意事项进行了详细介绍。实践证明,清洗后系统残液中硫化物及氨氮可降至很低,取得了很好的清洗效果。     

CSTN-LCD用铬版清洗效果的改善

利用铬版清洗机对CSTN-LCD用铬版进行清洗处理,分析了清洗过程中出现的铬层脱落现象,铬层脱落与轴向喷射压力和水平切力密切相关,通过调整转速和喷射压力探索了安全使用条件:在转速不超过1000r/min,喷射压力低于0.5×105Pa的情况下使用铬版清洗机进行清洗是相对安全的。同时采用预清洗处理的方法满足清洁要求,使换线时间由平均3h缩短到平均1h以内,年产能提高270000片。     

牛奶加工过程中的清洗(二)

五．牛奶厂的清洗。目前，牛奶厂采用的清洗方式主要是CIP清洗(Cleaning in place)，原地清洗或称定置清洗，即在基本不拆卸或挪动机械装置和管线的情况下对生产过程中能与牛奶发生接触的设备表面进行的清洗。其冲刷、清洗、灭菌的整个过程全部实现了自动化因此大大降低了劳动强度。而有一些不     

关于我国的粮食标准

本文总结了我国粮食标准的历史，将历次我国小麦标准和小麦粉标准的技术指标，分别集中列表，并据以估计我国优质小麦标准的良好发展前景。     

燃气脉冲吹灰技术在催化裂化装置余热锅炉上的应用

吉化炼油厂催化裂化装置余热锅炉受热面采用螺旋翅片管结构，积灰严重，在第七0三研究所的积极参与合作下，哈尔滨哈宜电站设备研究研制开发了燃气脉冲吹灰装置系列产品，并应用于吉化炼油厂催化装置余热锅炉。应用结果表明，燃气脉冲吹灰装置每爆燃一个循环，余热锅炉排烟温度降低15－20℃，锅炉蒸汽产量增加1t/h，余热利用率提高3．4个百分点。     

浅析6063铝型材表面“铝丝印”的成因与对策

在介绍“铝丝印”概念的基础上，从金属腐蚀学的观点出发，分析了“铝丝印”形成的电化学腐蚀机理，并提出了具体的解决措施。     

Clarification of a wheat straw‐derived medium with ion‐exchange resins for xylitol crystallization

BACKGROUND: Xylitol bioproduction from lignocellulosic residues comprises hydrolysis of the hemicellulose, detoxification of the hydrolysate, bioconversion of the xylose, and recovery of xylitol from the fermented hydrolysate. There are relatively few reports on xylitol recovery from fermented media. In the present study, ion‐exchange resins were used to clarify a fermented wheat straw hemicellulosic hydrolysate, which was then vacuum‐concentrated and submitted to cooling in the presence of ethanol for xylitol crystallization. RESULTS: Sequential adsorption into two anion‐exchange resins (A‐860S and A‐500PS) promoted considerable reductions in the content of soluble by‐products (up to 97.5%) and in medium coloration (99.5%). Vacuum concentration led to a dark‐colored viscous solution that inhibited xylitol crystallization. This inhibition could be overcome by mixing the concentrated medium with a commercial xylitol solution. Such a strategy led to xylitol crystals with up to 95.9% purity. The crystallization yield (43.5%) was close to that observed when using commercial xylitol solution (51.4%). CONCLUSION: The experimental data demonstrate the feasibility of using ion‐exchange resins followed by cooling in the presence of ethanol as a strategy to promote the fast recovery and purification of xylitol from hemicellulose‐derived fermentation media. Copyright © 2008 Society of Chemical Industry     

Retaining maximum antioxidative potency of wheat germ oil refined by molecular distillation

A process of physical refining wheat germ oil using the technique of molecular distillation (MD) is presented in this work. Wheat germ oil was obtained from the germ by solvent extraction using hexane and also by cold pressing. The oil extracted with hexane was degummed and bleached before deacidification in order to modify the parameters of phosphorus and color. The goal in carrying out the stage of physical refining by MD was to preserve the maximum amount of original antioxidative potential obtained from extraction of the crude oil. The effect of evaporation temperature of one‐stage MD on the efficiency of free fatty acid elimination was studied. The antioxidant portion was followed by means of analytic determination of tocopherols by high‐performance liquid chromatography. Tocopherol retention up to 98% was achieved in the oil extracted by pressing, and yields of up to 96% were achieved in the oil extracted with hexane. Copyright © 2007 Society of Chemical Industry