红外光谱法用于快速测定车用柴油酸度等性质的研究

针对车用柴油酸度等性质测定过程繁琐，采用衰减全反射样品池测定车用柴油的红外光谱，用偏最小二乘法（PLS）建立红外光谱测定车用柴油酸度、密度、闪点和凝点的4个校正模型，验证标准误差分别为0.46 mg/(100 mL),0.77kg/m3,2.60 ℃,2.77 ℃，该方法符合标准方法再现性要求。与标准方法相比，该方法具有无需预处理、操作简单、测量快速、重复性好等优点。     

冷饮厂制冷系统设计值得注意的几个问题

就制冷系统的设计,针对冷饮工厂的特点,提出了应该注意的几个问题。     

Microstructures formed by spray freezing of food fats

The spray-freezing of two food fats, tripalmitin (PPP) and cocoa butter (CB) and mixtures thereof, has been modeled experimentally using a novel single droplet freezing apparatus configured so that temperature profiles or samples for microstructure analysis can be obtained. For 2 mm diameter droplets suspended in a cold air flow at temperatures around 2–15°C, initial cooling rates were on the order of 10 K s⁻¹ and the temperature profiles could be correlated directly to DSC data collected at 20 K min⁻¹, indicating that minimal supercooling of the materials occurred in the droplet form. Microstructure analysis confirmed that PPP crystallized preferentially in mixtures, and that the surface structure was very sensitive to storage conditions. The bulk structure was much less sensitive, and the internal microstructure of the PPP droplets revealed distinct nucleation sites, which were absent from the CB: These persisted in the mixtures up to 50 wt%. X-ray analysis indicated that the fats crystallized in their more stable forms, namely, β for PPP and Form V/V1 in CB.     

水对食品相变的影响

水是食品材料中最重要的成分。本文介绍了食品中水的性质以及水对食品相变的影响，并从水活性、水的吸附性以及水的增塑性三方面描述了水在食品相变中所起的作用。另外，还着重分析了水对食品冻结温度的影响。     

丁集矿副井井架基础沉降变形分析

按井筒冻结施工的进度,选择合适的周期进行沉降变形观测,根据大量的实测资料对冻结施工前后丁集矿副井井架基础的沉降变形规律进行了分析,并预测其沉降变形趋势。     

Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity

Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions.     

Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics

ABSTRACT: How the quality of cold-smoked Atlantic salmon ( Salmo salar ) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K-value. Freezing reduced the content of astaxanthin but increased the lightness and the color intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality.     

HPD-2型非临氢降凝催化剂工艺实验

利用HPD-2型非临氢降凝催化剂进行了中试实验。结果表明：HPD-2型非临氢降凝催化剂相对其他的同类催化剂产品液体收率较高，最高可达95％以上；在反应温度为380℃时，凝点降幅在50℃左右，降凝效果较好；产品性质稳定，具有很好的应用前景。     

1000m~3/h空分设备板翅式换热器带水冻堵故障处理

介绍 10 0 0m3 /h空分设备板翅式换热器循环水加杀菌剂产生泡沫 ,引起空冷塔雾沫夹带而严重带水冻堵的故障现象、原因及处理措施 ,并指出运行中的不足。     

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle

The texture of potato tissue after a freeze–thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre‐frozen potato. Ten blanching conditions were tested and a two‐step blanching process with calcium chloride (0.07 g mL^?1) proved the most effective in protecting the tissue after a freeze–thaw process (maximum load force around 10–55% of the raw tissue, depending on potato batch, for air‐blast freezing and 20–60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre‐drying treatments to remove excess water, was very detrimental to resistance to a freeze–thaw process (maximum load force below 10% of the raw tissue for air‐blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air‐freezing. Differences were found between batches with a 6‐month difference in storage time, indicating that the fresher batch was more suitable for freezing.