Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl-stearoyl-glycerol as substrates for synthesis of human milk fat substitute

This research aimed to produce triacylglycerols fraction rich in palmitic acid (PA) at the sn-2 position from hard palm stearin (HPS) through acetone fractionation. Fractionations were done at HPS-to-acetone ratios of 1:3, 1:5 and 1:7 (w/v) and at temperatures of 25, 30 and 35 °C for 3 h. Triacylglycerols with PA at the sn-2 position, such as tripalmitoylglycerol (PPP) and dipalmitoyl-stearoyl-glycerol (PPS), were concentrated in the solid fraction, obtained after separation by filtration. The optimal fractionation conditions were at a HPS-to-acetone ratio of 1:5 (w/v) and 30 °C. The total PPP and PPS content was more than 91%, with a corresponding yield of more than 59%. Triacylglycerols obtained were composed of more than 91% PA in which 88% were at the sn-2 position. Conclusively, the solvent fractionation is a suited alternative method for the preparation of triacylglycerols used for the enzymatic synthesis of 1,3-dioleoyl-2-palmitoylglycerol which is the main triacylglycerol for human milk fat substitute.     

多晶硅锭中硬质点分析及控制研究

以多晶硅锭中硬质点为研究对象,通过实验研究和数值模拟的方法,对多晶硅锭中硬质点进行形貌和成分分析,并提出改善控制方法。研究结果表明硅锭中部的硬质点较细小,主要由SiC组成;硅锭头部的硬质点较粗大,主要由SiC和Si3N4组成,还有少量O的存在。进一步研究发现多晶硅定向凝固铸锭炉的热场结构对于多晶硅锭硬质点形成有直接影响,通过改进热场结构,优化晶体生长界面,显著减少了铸锭中硬质点的数量。     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

强捻棉纱针织产品的性能研究

通过对强捻棉纱针织产品进行服用性能测试，得出强捻纱织物具有良好的服用性能。     

Attribute Allocation and Retrieval Scheme for Large-Scale Sensor Networks

Wireless sensor network is an emerging technology that enables remote monitoring of large geographical regions. In this paper, we address the problem of distributing attributes over such a large-scale sensor network so that the cost of data retrieval is minimized. The proposed scheme is a data-centric storage scheme where the attributes are distributed over the network depending on the correlations between them. The problem addressed here is similar to the Allocation Problem of distributed databases. In this paper, we have defined the Allocation Problem in the context of sensor networks and have proposed a scheme for finding a good distribution of attributes to the sensor network. We also propose an architecture for query processing given such a distribution of attributes. We analytically determine the conditions under which the proposed architecture is beneficial and present simulation results to demonstrate the same. To the best of our knowledge, this is the first attempt to determine an allocation of attributes over a sensor network based on the correlations between attributes.     

提高深井硬地层钻井速度技术难点及对策

乌龙1井地层为南方海相沉积,地层古老、岩石硬度大、研磨性强、可钻性差、地层倾角大(最大为80°)井斜难以控制、蹩跳钻严重,制约了该地区深井钻井速度。文章介绍了解决提高钻井速度这一瓶颈问题,从深井优快钻井及其配套技术、硬地层钻进的钻头优选、优化钻井参数、引用新技术、新工艺、新工具等方面进行了探索,钻井速度有了大幅度地提高,对类似井具有一定的借鉴作用。     

Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

ABSTRACT: The objective of this work was to observe the microstructure of feta cheese using confocal scanning laser microscopy. Low fat cheese and cheese containing capsule-producing cultures were made. The protein network was observed using the reflectance mode of the confocal microscope. Fat was stained by Nile red dye diluted with whey. More even distribution of fat with a larger number of smaller globules was observed in cheese made with noncapsule-forming culture compared to that made with the capsule-forming culture. Nonfat cheese had compact structure when made with noncapsule-forming culture which contrasted with the open structure observed in cheese made with the capsule-forming culture     

Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.     

Monoacylglycerols derived from butter oil by Penicillium roquefortii in suspension cultures

Structural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of butter oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10 °C. The conditions were selected as they were comparable with those used in the manufacture of blue mould‐ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn‐2 MAGs (64 mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn‐1(3) MAGs (83–90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products. © 2002 Society of Chemical Industry     

Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 °C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time.