The Subjective and Reinforcing Effects of Visual and Olfactory Stimuli in Alcohol Drinking.

Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

塑料啤酒瓶开发现状

介绍了塑料啤酒瓶的优点,详细介绍了各种以PET为基础的改性啤酒瓶材料,并列举了大量的开发实例。     

啤酒发酵过程理化指标变化规律研究

研究啤酒发酵过程中酵母数、双乙酰、pH、还原糖、α-氨基氮、酒精度和发酵度的变化规律.结果发现：酵母数量与双乙酰含量在发酵的前三天快速上升,进而急剧下降,后期下降趋缓;还原糖和α-氨基氮在发酵前期被快速消耗,中后期消耗缓慢;pH值发酵初期会有明显下降,随后趋于稳定;酒精度前期上升幅度较大,随后平稳.试验结果表明啤酒发酵过程中主要理化指标的变化是有一定规律的,对啤酒实际生产有指导意义.     

采用T-541涂料防止啤酒罐内壁腐蚀的工艺

本文介绍了采用T-541特种涂料对啤酒罐进行防腐蚀处理的工艺,并介绍了防腐蚀效果。     

基于改进灰狼算法的啤酒灌装PID液位控制

目的 针对啤酒罐装液位控制存在的变负荷、多模态、PID参数整定难的问题,提出一种基于改进灰狼算法的PID参数整定方法,以提高啤酒生产的工作效率。方法 对灰狼算法进行改进,使用欧式距离变化率动态调整收敛因子,平衡算法的全局搜索能力;引入动态自适应权重因子,提高算法的优化速度和精度;与基本灰狼算法比较并用测试函数验证改进算法的性能。结果 仿真结果表明,改进后的灰狼算法在收敛速度和精度上提升效果显著;改进灰狼算法整定的PID参数的上升时间为1.9s,调节时间为5.12 s,超调量为3.78%。结论 与基本灰狼算法对比,改进灰狼算法对啤酒灌装液位PID参数进行整定,调节时间快,超调较小,可以更好地满足啤酒生产的控制要求。     

Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

Sensory evaluation is the application of knowledge and skills derived from several different scientific and technical disciplines, physiology, chemistry, mathematics and statistics, human behavior, and knowledge about product preparation practices. This research was aimed to evaluate aftertaste sensory attributes of commercial non-alcoholic beer brands (P1, P2, P3, P4, P5, P6, P7) by several chemometric tools. These attributes were bitter, sour, sweet, fruity, liquorice, artificial, body, intensity and duration. The results showed that the data are in a good consistency. Therefore, the brands were statistically classified in several categories. Linear techniques as Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed over the data that revealed all types of beer are well separated except a partial overlapping between zones corresponding to P4, P6 and P7. In this research, for the confirmation of the groups observed in PCA and in order to calculate the errors in calibration and in validation, PLS-DA technique was used. Based on the quantitative data of PLS-DA, the classification accuracy values were ranked within 49-86%. Moreover, it was found that the classification accuracy of LDA was much better than PCA. It shows that this trained sensory panel can discriminate among the samples except an overlapping between two types of beer. Also, two types of artificial networks were used: Probabilistic Neural Networks (PNN) with Radial Basis Functions (RBF) and FeedForward Networks with Back Propagation (BP) learning method. The highest classification success rate (correct predicted number over total number of measurements) of about 97% was obtained for RBF followed by 94% for BP. The results obtained in this study could be used as a reference for electronic nose and electronic tongue in beer quality control.     

火焰原子吸收法研究酵母菌对Cu2+的吸附作用

用火焰原子吸收分光光度法研究了酵母菌对Cu2 的生物吸附作用.酵母菌能有效结合Cu2 ,10 min即可达到吸附平衡.pH为5～6时吸附效果较好.盐度及Ca2 、Na 等离子对吸附量稍有影响,升温有利于吸附.随着初始Cu2 浓度的升高,吸附量也逐渐增大.该吸附符合Langmuir等温吸附方程,最大吸附量和表观吸附平衡常数分别为1.32 mg·g-1、0.189 L·mol-1.     

啤酒酵母RNA提取条件的优化及其磁性固定化

通过浓盐法对啤酒酵母RNA进行提取,以磁性壳聚糖微球为载体,戊二醛交联法对RNA进行磁性固定化。通过比较反应体系中的无机磷和总磷的质量分数,对RNA的提取条件和固定化条件进行优化。结果表明,RNA提取温度对提取率的影响最为显著;在提取时间4h、提取温度100℃、氯化钠质量分数为10%和酵母质量分数为8%的最优条件下,RNA提取率达到6.13%。戊二醛交联法磁性固定化RNA的最佳条件为:反应时间4h,温度40℃;RNA最佳添加量为30mL(质量浓度2mg/mL)。     

蚁群算法在啤酒发酵控制优化中的应用

利用蚁群算法在啤酒发酵过程动力学模型的基础上对过程进行优化。在固定的发酵时间内，利用蚁群算法得到一系列不同的温度曲线，从中找出一条最优的温度曲线，使得发酵过程最后酒精量达到最大，同时保证副产品浓度最低，而且啤酒没有因为发酵温度过高而变质．仿真结果表明：利用蚁群算法对发酵过程进行优化，在较短的时间内就可以达到很好的优化效果．     

浓淡型旋流煤粉燃烧器的试验研究及应用

介绍了一种新型浓淡型旋流煤粉燃烧器的结构及工作原理,并进行了冷态试验研究和现场热态性能试验。