膨化魔芋酥片的研制

1 前言 魔芋精粉的主要成份是葡甘露聚糖,它是一种优良的天然膳食纤维,它具有降低血清胆固醇、减肥、降血压、预防便秘和结肠癌、防治糖尿病等功能但由于它的吸水嘭胀性太强、粘度大,而且有特殊的腥臭味,从而限制了它在食品加工业中的广泛应用。肉联厂具有丰富的猪骨资源,经过超微粒化处理制成新鲜骨浆,其蛋白质、脂肪等营养物质与等量的鲜肉相似,钙、磷等矿物质及其它对人体有益的微量元素是鲜肉的数倍。因此,为有效地利用资源,我们利用糯米、淀粉、鲜骨浆、魔芋精粉、大豆分离蛋白等为主要原料,

A perspective of microplasma oxidation (MPO) and vapor deposition coatings in surface engineering of aluminum alloys

Over the past years, great achievements have been made in the development of coating technologies for surface improvement of aluminum alloys. Despite these achievements, the role in the market strongly depends on the ability of surface coating technology under technical and economic considerations to meet the increased demands for heavy tribological applications of aluminum alloys. Microplasma oxidation (MPO) technology has recently been studied as a novel and effective means to provide thick and hard ceramic coating with improved properties such as excellent load-bearing and wear resistance properties on aluminum alloys. The present work covers the evaluation of the performances of current single and duplex coatings combining MPO, physical vapor deposition (PVD), and plasma assisted chemical vapor deposition (PACVD) coatings on aluminum alloys. It suggests that the MPO coating is a promising candidate for design engineers to apply aluminum alloys to heavy load-bearing applications. The prospective future for the research on MPO coatings is introduced as well.

以蛋白质为原料制备脂肪替代品的研究

在当今食品工业中，低能量食品特别是低脂肪食品的发展极为迅速，国内外都在积极开发新一类食品添加剂──脂肪替代品，并已有产品上市。我们研制的FM－1属于蛋白质类型的脂肪替代品，可在许多食品系统中有效地代替脂肪，能在减少脂肪含量的同时保持产品原有的质构与口感特性。本文以FM－1为例，详细论述这类脂肪替代品的制备方法、反应机制、物化性质、生理功效及最新进展等。