叶儿粑的低温抗冻裂研究

Freezing-resistance of glutinous rice dumpling in lotus leaves

为了提高传统食品叶儿粑的加工性能,实现叶儿粑产品具有较强的抗冷冻性能。以叶儿粑冻裂率和抗裂性为指标,选择羟丙基交联变性淀粉、蒸馏单硬脂酸甘油酯和羧甲基纤维素钠为叶儿粑的抗冻剂,考察这3种抗冻剂对叶儿粑抗冷冻性能的影响,并按一定比列复配来进一步提高叶儿粑的抗冷冻性能,通过正交实验来寻求最佳的抗冻剂配比。结果发现:羧甲基纤维素钠的抗冻裂效果最好,其次为蒸馏单硬脂酸甘油酯,最后为羟丙基交联变性淀粉;抗冻剂的最佳配比为:1.8%的羟丙基交联淀粉、0.5%的单硬脂酸甘油酯和0.50%的羧甲基纤维素钠,在该配比下,叶儿粑的完整率为最高,达到92%。

The composites of 20%TiC/ZG270-500 were made by means of squeeze casting, and it＇s realizable for TiC particles getting into molten steel with the action of foam carrier. Then TiC particles motion behaviors in air gap and conditions for TiC particles getting into molten steel were investigated during the gasification and extinction of foam carrier. The experimental results show that TiC particle motion velocity increases with the increase of pouring temperature, filling velocity and cross-section ratio of exhaust orifice to metal cavity. There is a critical velocity that the TiC particle should exceed for getting into molten steel. The greater of TiC particle motion velocity, the easier for them getting into molten steel, and the more uniform distribution of TiC particles in steel matrix.