喷锚结合水泥搅拌桩在基坑支护中的应用

结合紫金苑工程实例,分析喷锚结合水泥搅拌桩在基坑支护中的应用并总结施工、监测经验。     

Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers

Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO₂ at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO₂ pressure. Treatment with 1% CaCl₂ increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl₂ reduced shrinkage as compared to the control. The 1% CaCl₂ treatment may have increased the CO₂ saturation rate.     

压差矢量水听器阵波束形成的优化

以各向同性噪声作为背景噪声场,对矢量水听器阵波束形成的优化方法进行了系统的研究.在分析各向同性噪声场中声压、振速相关性的基础上,利用最大信噪比准则推导了基阵的最佳增益与噪声场特性和阵列流形之间的关系,提出利用最佳增益权对阵列接收信号进行波束形成处理.通过对矢量水听器阵进行分解,将最佳增益波束形成引入矢量阵信号处理中.以二维压差矢量水听器阵作为接收基阵进行了仿真计算和湖上试验,结果表明,矢量阵的最佳增益波束形成可以获得性能更优的波束和更大的空间处理增益.     

利用响应面法优化鸡肉挤压膨化产品进料参数的研究

以鲜鸡肉和淀粉为原料开发新型挤压膨化休闲食品的进料参数进行了详细的考察。试验采用可旋转中心组合设计进行实验设计，依据所得的实验数据建立了糊化率Y1及膨化度Y2与物料湿度(X1)、粒度(X2)和组成(X3)的相关数学统计模型。同时对试验数据采用响应面分析，确定了挤压膨化的最优进料参数，即进料物料湿度18％～22％、物料粒度12～16目、进料中鸡肉所占比例最高可达50％。     

Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products

A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW.     

食品膨化技术及其应用

膨化技术作为一种新型食品生产技术,正逐步在食品工业中得到广泛的应用。目前膨化食品的生产技术主要包括挤压膨化技术和高温膨化技术２种类型。本文主要介绍了挤压膨化技术和高温膨化技术的膨化机理、生产工艺和流程以及它们在膨化休闲小食品生产中的应用;并对膨化食品的研究开发和微波膨化、烘焙膨化、真空油炸等新型食品膨化技术及其发展趋向进行了讨论。     

响应面法优化微波膨化紫心甘薯片的工艺

将水分含量为20%的紫心甘薯片微波膨化,可得色泽、口味、膨化酥脆度适中的脆片。在单因素试验基础上,采用Plackett Burman试验,筛选出具有显著性影响因素,通过响应曲面法进一步分析这些因素的交互作用对微波膨化紫心甘薯脆片的影响,得到最佳膨化工艺参数,薯片厚度为1 mm,水分含量20%,均湿时间2 d,微波功率430 W,膨化时间40 s。     

Effects of explosion puffing on the nutritional composition and digestibility of grains

The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.     

应用SPME-GC-MS分析变温压差膨化干燥香蕉脆片香气成分

为了对比新鲜香蕉片、变温压差膨化前香蕉片、变温压差膨化香蕉脆片的香气成分变化规律,采用固相微
萃取和气相色谱-质谱联用技术分别对其香气成分进行检测分析。这3 种香蕉样品中所含香气成分种类和含量都有
很大的差异。变温压差膨化干燥会使香蕉原有的酯类物质含量减少,并生成4,5-辛二酚、2,7-乙烷、2-壬炔、2,3-二
氢-3,5-二羟基-6-甲基-4（H）-吡喃-4-酮、2-戊酮、苯乙酮、3-辛烯-2-酮一系列有独特风味的香气成分。     

Recent ICRF coupling experiments on EAST

Recent ion cyclotron resonance frequency(ICRF) coupling experiments for optimizing ICRF heating in high power discharge were performed on EAST. The coupling experiments were focus on antenna phasing and gas puffing, which were performed separately on two ports of the ion cyclotron resonance heating(ICRH) system of EAST. The antenna phasing was performed on the I-port antenna, which consists of four toroidally spaced radiating straps operating in multiple phasing cases; the coupling performance was better under low wave number ∣k_‖∣(ranging from 4.5 to 6.5). By fuelling the plasma from gas injectors, placed as uniformly spaced array from top to bottom at each side limiter of the B-port antenna, which works in dipole phasing, the coupling resistance of the B-port antenna increased obviously.Furthermore, the coupling resistance of the I-port antenna was insensitive to a smaller rate of gas puffing but when the gas injection rate was more than a certain value(1021 s~(-1)), a sharp increase in the coupling resistance of the I-port antenna occurred, which was mainly caused by the toroidal asymmetric boundary density arising from gas puffing. A more specific analysis is given in the paper.