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速冻型肉糕专用淀粉配比研究 被引量:1
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作者 李大龙 李海宾 +2 位作者 刘尔卓 任发政 甄少波 《肉类工业》 2013年第11期38-42,共5页
将绿豆淀粉、红薯淀粉、木薯变性淀粉在速冻型肉糕生产中进行应用,并测定制品的性质,包括感官检验、仪器分析、蒸煮损失的测定和保水性的测定,并对感官综合得分、蒸煮损失率和保水率分别运用单纯形格子设计试验方法得出最适于在速冻型... 将绿豆淀粉、红薯淀粉、木薯变性淀粉在速冻型肉糕生产中进行应用,并测定制品的性质,包括感官检验、仪器分析、蒸煮损失的测定和保水性的测定,并对感官综合得分、蒸煮损失率和保水率分别运用单纯形格子设计试验方法得出最适于在速冻型肉糕生产中应用的最佳专用淀粉配比为:23%绿豆淀粉、23%红薯淀粉、54%木薯变性淀粉。之后对分别得到的结论进行讨论,最后通过感官测定和仪器测定验证结论。 展开更多
关键词 速冻型肉糕 专用淀粉 应用 单纯形格子实验
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Prediction of pyrolysis kinetic parameters from biomass constituents based on simplex-lattice mixture design 被引量:1
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作者 Panusit Sungsuk Sasiporn Chayaporn +3 位作者 Sasithorn Sunphorka Prapan Kuchonthara Pornpote Piumsomboon Benjapon Chalermsinsuwan 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2016年第4期535-542,共8页
The aim of this study is to determine the effect of the main chemical components ofbiomass: cellulose, hemicel- lulose and lignin, on chemical kinetics ofbiomass pyrolysis. The experiments were designed based on a si... The aim of this study is to determine the effect of the main chemical components ofbiomass: cellulose, hemicel- lulose and lignin, on chemical kinetics ofbiomass pyrolysis. The experiments were designed based on a simplex- lattice mixture design. The pyrolysis was observed by using a thermogravimetric analyzer. The curves obtained from the employed analytical method fit the experimental data (R2 〉 0.9). This indicated that this method has the potential to determine the kinetic parameters such as the activation energy (E~), frequency factor (A) and re- action order (n) for each point of the experimental design. The results obtained from the simplex-lattice mixture design indicated that cellulose had a significant effect on Ea and A, and the interaction between cellulose and lignin had an important effect on the reaction order, n. The proposed models were then proved to be useful for predicting pyrolysis behavior in real biomass and so could be used as a simple approximation for predicting the overall trend of chemical reaction kinetics. 展开更多
关键词 BiomassPyrolysisSimplex-lattice mixture designKineticsModeling
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