Quality and Emulsion Stability of Milk from Ettawah Crossed Bred Goat During Frozen Storage

Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids), physical (alcohol test, clot on boiling test) quality, and emulsion stability. The microbiological and chemical data were analyzed statistically using one way ANOVA, whereas physical quality and emulsion stabilty were expressed qualitatively. There were no change in the total bacteria, acidity, pH and free fatty acid (FFA) of milk during storage, whereas the assessment by 70% alcohol showed positive since 0 d. Emulsions stability changed after 30 d of storage. While, the clot on boiling (COB) test of milk was positive at 60 d of storage. Recommendation is frozen storage of goat milk should not longer than 30 d.     

The effect of home storage conditions and packaging materials on the quality of frozen green beans

Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).

The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.

Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods.     

The effect of aluminium coating on elemental standards in X-ray microanalysis

The standardisation of frozen hydrated bulk biological specimens using gelatin standards is described. The relationship between corrected elemental X-ray counts and ionic concentration was found to be linear, and minimum detectable limits for each element are stated. Variations in uncorrected standard curves were found to be due to changes in aluminium coating thickness. There was an inverse relationship between coating thickness and elemental X-ray counts. The factors causing this are discussed. To avoid errors arising from inconsistent aluminium thickness, experimental material should only be compared with standards of similar aluminium net counts. This can be achieved most easily by mounting and analysing specimen and standard together.     

顾桥煤矿东风井冻结粘土本构关系实验研究

我国两淮矿区分布深厚粘土层,矿井建设一般采用冻结法施工,冻结粘土的物理力学性能是决定冻结法参数选择的主要因素,因此以顾桥煤矿东风井深厚粘土层为研究对象,找到冻土在单轴应力条件下的应力、应变、温度和时间相互作用的关系,并照C．C．维亚洛夫推荐公式,运用统计的方法,推导出冻结粘土的本构方程。该方程在两淮矿区冻结井壁的强度和变形进行理论计算和冻结参数选取方面具有重要的参考价值和推广意义。     

原子荧光光谱法测定水产品中汞的条件选择及应用

参照食品中总汞及有机汞测定标准，对采用原子荧光光谱法测定食品中总汞的几个主要测定参数进行探讨。测定结果表明，在一定含汞量的范围内，该方法灵敏稳定，各种干扰大大降低，检出限0．15μg／L，标准曲线最佳线性范围0μg/L-60μg／L；线性相关系数（r）0．9999，RSD4％。平均标准回收率97—109％。方法快速、准确，实用性强。     

Extension of soil thermal conductivity models to frozen meats with low and high fat content

Thermal conductivity models of frozen soils were analyzed and compared with similar models developed for frozen foods. In total, eight thermal conductivity models and 54 model versions were tested against experimental data of 13 meat products in the temperature range from 0 to −40 °C. The model by deVries, with water+ice (wi) as the continuous phase, showed overall the best predictions. The use of wi leads generally to improved predictions in comparison to ice; water as the continuous phase is beneficial only to deVries model, mostly from −1 to −20 °C; fat is advantageous only to meats with high fat content. The results of this work suggest that the more sophisticated way of estimating the thermal conductivity for a disperse phase in the deVries model might be more appropriate than the use of basic multi-phase models (geometric mean, parallel, and series). Overall, relatively small differences in predictions were observed between the best model versions by deVries, Levy, Mascheroni, Maxwell or Gori as applied to frozen meats with low content of fat. These differences could also be generated by uncertainty in meat composition, temperature dependence of thermal conductivity of ice, measurement errors, and limitation of predictive models.     

熔盐冷冻壁应用中关键工艺影响因素研究

在熔盐堆燃料干法处理流程中,处理设备面临着严重的材质腐蚀问题。熔盐冷冻壁技术被视为保护相关设备耐受化学腐蚀的有效方法,而冷冻壁厚度的稳定控制是干法处理流程应用冷冻壁技术实现处理工艺目的的关键。基于自行研制的冷冻壁实验装置,模拟了干法处理中熔盐冷冻壁的应用工况,考察了导热油进口温度、熔盐初始温度、加热器功率、冷冻壁初始厚度对冷冻壁厚度变化的影响,得到了各个因素的影响规律,并总结了最佳的应用工艺条件。利用热流量的变化分析了冷冻壁厚度变化的原因:热流量越大,冷冻壁厚度减小量越大,达到平衡时,热流量越大,冷冻壁平衡厚度越小。通过实验数据拟合得到了线热流密度与冷冻壁平衡厚度的关系式,平均相对误差11.2%。     

Prediction of the diffusion coefficients in multicomponent liquid refrigerant solutions

Immersion chilling and freezing (ICF) consist of soaking foods in a low freezing point liquid medium maintained at a low temperature that are considered secondary refrigerants. Data related to transport properties for the refrigerating media used in ICF processes are scarce, particularly for ternary and higher order systems. The objective of this work was to develop a model for the prediction of diffusion coefficients for systems of interest for ICF processes. The generalized Maxwell-Stefan equations were used in the model development. Data obtained from literature corresponding to Fick diffusion coefficients of the binary systems NaCl-H₂O and KCl-H₂O, and the ternary system NaCl-KCl-H₂O, were compared with predicted values. Results were satisfactory, errors of the main diffusion coefficients less than 13.5% being obtained. These results may be extended to the typical range of conditions of ICF, where no data are available in literature to date.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

Strength and deformation properties of frozen sand under a true triaxial stress condition

In recent years, the mechanical properties of frozen soils under complex stress states have attracted significant attention; however, limited by the test apparatus, true triaxial tests on frozen soils have rarely been conducted. To study the strength and deformation properties of frozen sand under a true triaxial stress state, a novel frozen soil testing system, i.e., a true triaxial apparatus, was developed. The apparatus is mainly composed of a temperature control system, a servo host system, a hydraulic servo loading system, and a digital control system. Several true triaxial tests were conducted at a constant minor principal stress (σ₃) and constant intermediate principal stress ratio (b) to study the effect of intermediate principal stress (σ₂) on the mechanical properties of frozen sand. The test results showed that the stress–strain curve can be mainly divided into three stages, with evidence of strain hardening characteristics. The strength, elastic modulus, and friction angle increased with the increase in b from 0 to 0.6, but decreased when increasing b from 0.6 to 1, whereas the cohesion varied little with the variation in b. The deformation in the direction of σ₂ changed from dilative to compressive and that in the direction of σ₃ remained dilative throughout.