新收油菜籽储存四法

油菜籽收获后，如遇阴雨天气不能晾晒，可采取以下4种救急措施，以防霉变： 1．拌盐法。将盐拌入新收获的菜籽中以降低菜籽水分，抑制酶的活动，使脂肪不易分解。每100克油菜籽里拌入1克食盐，可在5-6天内保持新鲜，出油率仍能保持原来的95％。

新收油菜籽保管四法

拌盐法 将盐拌入新收获的菜籽中可以降低水分，抑制酶的活动，使脂肪不易分解。每100克油菜籽里拌1克食盐，能在51天内维持它贮藏的稳定性，出油率仍能保持原来的95％。

Corrosion performance of friction stir welded AA2024 aluminium alloy under salt fog conditions

Aluminium alloy（AA） 2024 is an important engineering material due to its widespread use in the aerospace industry. However, it is very prone to corrosion attack in chloride containing media. In the present investigation, AA2024 aluminium alloy rolled plates of 5 mm in thickness were friction stir welded. Corrosion performances of the specimens were evaluated by conducting salt fog tests in Na Cl solution at different p H values, chloride ion concentrations and spraying time. In addition, an empirical relationship was established to predict the corrosion rate of friction stir welds of AA2024 aluminium alloy. A central composite rotatable design including three factors and five levels was used to minimize the number of experiments. Response surface methodology（RSM） was used to develop the relationship. The corrosion rate decreased under neutral p H conditions. The corrosion rate increased in acidic and basic conditions. It was also found that the corrosion rate decreased with the increase of spraying time, but the corrosion tended to be uniform with the increment of time and with the increase in the chloride ion concentration, and the corrosion rate increased in the salt spray corrosion test.

新收油菜籽保管方法

新采收下来的油菜籽如遇阴雨天气不能出晒，可采取以下4种救急措施进行保管，以防霉变。拌盐法 将盐拌入新收获的菜籽中可以降低水分，抑制酶的活动，使脂肪不易分解。每100克油菜籽里拌1克食盐，能在5～6天内维持它贮藏的稳定性，出油率仍能保持原来的95％。

如何制作优质鱼干

鱼的干制,就是靠自然热源或人工热源,在干燥环境中,通过加温去掉鱼体内的水分,以抑制细菌繁殖和鱼体蛋白分解,达到防腐的目的。鱼的干制品所含水分在40%以下,适于较长期保存。通常干鱼体重为鲜品的20%~40%,体积也较小,便于储藏运输。在江浙一带立冬后天气干燥,多有利用阳光晒制青鱼干的习惯。干制品储藏的质量和食用味道优于腌制品。干制加工可分淡干和咸干两种,现介绍如下。