Abstract Using visual experimental apparatus, one system （T40, 1×10^-3 mol/L, nonadded with coal） and another system （T40, 2×10^-3 mol/L, added with coal） were experimented with for three times and two t...Abstract Using visual experimental apparatus, one system （T40, 1×10^-3 mol/L, nonadded with coal） and another system （T40, 2×10^-3 mol/L, added with coal） were experimented with for three times and two times, respectively. Five groups of P-T experimental parameters were obtained using the data logger system and analyzed combined with the video information of the experiments. Major conclustions show that the induction time is shortened by 10-20 times in the experimental system containing residual pentahedral ring structures; ＂memory effect＂ can accelerate the dynamic progress and improve the thermodynamic conditions of gas hydrate formation.展开更多
Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each...Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95℃ for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant （p 〈 0.05）.展开更多
文摘Abstract Using visual experimental apparatus, one system （T40, 1×10^-3 mol/L, nonadded with coal） and another system （T40, 2×10^-3 mol/L, added with coal） were experimented with for three times and two times, respectively. Five groups of P-T experimental parameters were obtained using the data logger system and analyzed combined with the video information of the experiments. Major conclustions show that the induction time is shortened by 10-20 times in the experimental system containing residual pentahedral ring structures; ＂memory effect＂ can accelerate the dynamic progress and improve the thermodynamic conditions of gas hydrate formation.
文摘Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95℃ for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant （p 〈 0.05）.
