摘要
为了提高马铃薯淀粉中直链淀粉的含量,对其进行超声处理。结果表明:在料液比1:3、超声时间20 min、超声功率25.8 kHz条件下,可得到最佳超声淀粉;超声淀粉的最大吸光度较原淀粉有所增加;SEM图表明超声后淀粉颗粒表面粗糙;XRD表明超声作用使淀粉结晶度下降。测定直链淀粉含量表明超声后淀粉中直链淀粉含量增加70.82%。
The key factors on the fiber volume fraction and thickness uniformity of the composite molded via vacuum assisted resin infusion（VARI） technology were analyzed, i.e. resin flow control, state of preform, state of fabric and viscosity of resin. The effects of the key factors on the thickness and the fiber volume fraction of the composite molded via VARI technology were verified individually by process test. The results of the tests show that the fiber volume fraction and thickness uniformity of the fiber reinforced resin composite laminates are comparable with those of the composite article molded via prepreg/autoclave process, wherein the fiber reinforced resin composite laminates were molded by HFVI （high fiber-volume vacuum infusion） process and BA9914 resin and vacuum treated U3160 unidirectional woven fabrics are used.
出处
《食品科技》
CAS
北大核心
2013年第12期194-198,共5页
Food Science and Technology
关键词
马铃薯淀粉
超声波技术
直链淀粉
支链淀粉
turbocharged diesel engine
exhaust manifold
CFD
design
optimization
