微波能在中药加工中的应用

阐述了微波能烘干、灭菌在中药加工中的实例和一系列优点。     

搪瓷烧成温度计算方法的探讨

搪瓷釉的烧成过程是一种“液相烧结”过程,其传质有赖于熔体的粘性流动。根据玻璃态物质化学组成—结构—粘度—温度的一般关系,推导出计算瓷釉烧成温度(T_烧)的经验公式。     

高岭土熟料对焙烧后石膏混合科组织及性能的影响

本丈对以高岭土熟料为填料的石膏混合料作了一系列试验研究。用扫描电镜观察了不同焙烧温度下,试样断口显微结构的变化过程;探索了焙烧温度对石膏混合料抗弯强度、线收缩率的影响;揭示了显微结构与性能之间的内在联系;搞清了随着焙烧温度升高,高岭土填料在改善石膏混合料性能方面的作用机理。关键词:石膏型填料高岭土熟料焙烧性能     

石英砂高温改性对酯硬化水玻璃砂性能的影响

通过对由平度人造石英砂、围场砂和梧龙砂高温改性后混制的水玻璃砂铸造工艺性能的研究，发现在环境温度和湿度相同的条件下，随焙烧温度升高，型砂的抗拉强度提高；相同的焙烧温度下，高温焙烧对不同原砂的改性作用不同；对三种原砂而言，其抗拉强度还受到环境湿度和温度的影响，在相同的环境温度下，湿度越大，水玻璃砂的抗拉强度越低。提出了石英砂高温改性对酯硬化水玻璃砂性能的影响规律。     

烘焙提香时间对工夫红茶品质的影响

为提高工夫红茶的甜香度,本文以山东夏季鲜叶加工的工夫红茶初制品为原料,在70℃的烘温下进行不同时间的烘焙提香处理,并通过感官审评、生化成分和香气分析方法研究其对工夫红茶品质的影响,结果表明:烘焙时间的长短不仅影响工夫红茶的香型和高低,而且也影响汤色和滋味,在本试验条件下,烘焙时间以1.0~1.5h的感官品质较好;此外,烘焙时间对工夫红茶各生化成分的影响不同,但对品质有利的生化成分以烘焙1.0h的茶样含量最高;随着烘焙时间的延长,工夫红茶香气的种类、含量以及组分比值发生显著变化,从而可以解释不同烘焙时间工夫红茶香型存在差异的原因。     

Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread

This study aimed to investigate effect of butter content (0–30 g/100 g flour) and baking conditions hot air baking (HA), microwave baking (MW) and hot air‐microwave baking (HA‐MW) on quality of the rice flour dough and bread. The increased butter (up to 15 g butter/100 g flour) enhanced elastic modulus (G′) and viscous modulus (G″) of dough and specific volume of bread. Additionally, the increased butter improved crust colour and reduced hardness of the bread. The HA‐MW and MW conditions were useful for the gluten‐free bread by reducing baking time and predicted glycemic index (GI), regardless of butter content. However, enthalpy of retrogradation and crystallinity in the HA‐MW and MW bread stored at 4 °C for 7 days were increased and higher than those of the HA bread, indicating a faster staling. The predicted GI of both MW and HA‐MW bread remained at a medium level during storage.     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

Brewer’s spent grain as a functional ingredient for breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and a_w progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.     

The impact of baking conditions on physico-chemical characteristics influencing topography and appearance aspects of polyurethane coatings

The appearance aspects of an electrodeposited polyurethane-based coating as a function of baking condition were investigated. Specular gloss and color was measured as a mean to trace the changes of the surface topography due to baking conditions. Atomic force microscopy combined with FTIR spectroscopic investigations showed that the shrinkage occurred due to the high baking temperature results in surface roughness. Films baked at higher temperature form higher-T_g networks. The color was changed to yellow as the baking temperature was raised.     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.