新产品——钢带增强聚乙烯螺旋波纹管

钢带增强聚乙烯螺旋波纹管是一种创新的埋地排水管,把钢材的高刚度、高强度和聚乙烯的柔韧、耐腐结合在一起,突出的优点是环刚度高和节约原材料.     

Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

The structural properties of mixtures of pectin, oxidized starch and glucose syrup were investigated using small deformation dynamic oscillation. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup formed viscous solutions, which remained crystal-free at subzero temperatures. Samples of oxidized starch and glucose syrup, on the other hand, exhibited solid-like behaviour because of the crystalline nature of the amylose-like helices. Mixtures of the two polysaccharides with the co-solute clearly showed phase inversion from liquid to solid-like behaviour with increasing amounts of starch in the formulation. The transformation was reflected in the textural properties of samples, which varied from thick solutions to firm gels. The viscoelasticity of the system was modified further by the introduction of high methoxy pectin. Preparations of high methoxy pectin and glucose syrup formed rubbery gels whose amorphous nature underwent a glass transition during cooling.     

Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.     

The composition and microbial quality of pre-packed dates purchased in Greater Glasgow

Composition and microbiological contamination was measured in samples of pre-packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c . 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus . Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.     

Growth of a rifampicin-resistant strain of a proteolytic psychrotroph,Pseudomonas fluorescens,in raw and ultra heat-treated milk

Pseudomonas fluorescens UQM2490, resistant to 250 μg rifampicin/ml, was derived from P. fluorescens JC1, a proteolytic psychrotroph isolated from raw milk. Growth of UQM2490 was followed in raw and ultra heat-treated milk, by viable counting on rifampicin-containing agar medium. The growth curves obtained demonstrate slower growth in raw milk than in treated milk and the variation in growth with change in inoculum level. Generation times in ultra heat-treated milk ranged from 9.5 to 14.1 h compared with 9.6 to 33 h in raw milk.     

Biological Effects of Flammulina Velutipes Richin RE on Chinese Kunming Mice

ＢｉｏｌｏｇｉｃａｌＥｆｆｅｃｔｓｏｆＦｌａｍｍｕｌｉｎａＶｅｌｕｔｉｐｅｓＲｉｃｈｉｎＲＥｏｎＣｈｉｎｅｓｅＫｕｎｍｉｎｇＭｉｃｅＬｉａｎｇＤｉｎｇｂａｎｇ（梁定邦）；ＣｕｉＤｅｆａｎｇ（崔德芳）；ＺｈａｎｇＪｉｎｔｏｎｇ（张金桐）（Ｄｅｐａｒｔｍ...     

免疫遗传算法在烧结矿配料优化中的应用

运用免疫遗传算法和MATLAB语言 ,编制了钢铁烧结矿配料优化计算仿真程序 ,计算机仿真结果表明符合实际生产工艺要求 ,可直接应用于生产 ,提高各种烧结矿的综合利用率 ,降低成本 1 0 32 %。从而证明了免疫遗传算法是一种切实有效的优化方法 ,该算法为钢铁烧结矿配料问题的优化求解提供了新的思路和方法。     

Synthesis and characterization of maltose fatty acid monoesters as biosurfactants

Maltose long-chain fatty acid esters (MFAE), esterified at the 6 and 6′ position, were synthesized with stearic, palmitic, myristic, and oleic groups. Synthesis yields were 15–20% based on initial maltose present, and structural confirmation was obtained using plasma desorption mass spectrometry and nuclear magnetic resonance spectroscopy. These surfactants have surface tensions in the range of 34–36 dyn/cm at their critical micelle concentrations (CMC) of approximately 10⁻⁵–10⁻⁶ mol/L. The increased chain lengths have a marked effect, reducing CMC values for MFAE by approximately three orders of magnitude over similar carbohydrate-based dodecyl chain sources. Within chain lengths between 14 and 18 carbons, the rate of change in CMC is significant and decreases with increasing chain length for MFAE. The melting points of MFAE are approximately 40°C, and the heat capacities range from 1.6 to 1.9 J/g·K. These numbers are comparable to those of sucrose esters, indicating their applicability in similar uses. However, because MFAE, unlike sucrose, possess an anomeric carbohydrate carbon position, these surfactants maintain their reducing nature and are susceptible to further derivatization. They are also synthesized from renewable, economical carbohydrates and lipids and may provide an excellent alternative to pertrochemical-derived products.     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

高效快速纤维球过滤器的应用

介绍了纤维球过滤器的特点、工作原理及其在脱盐水装置中的应用效果。