贮前热蒸汽处理对草莓果实保鲜效应的研究

以七八成熟丰香草莓果实为材料,贮前用热蒸汽处理10、20、30和40 s,研究其对4℃冷藏下果实的贮藏效果以及贮藏过程中某些生理指标的变化。结果表明,贮前热蒸汽处理10和20 s可以明显抑制贮藏期间果实花青素积累,降低果实失重率、腐烂指数和呼吸速率,维持较高的SOD活性,降低LOX活性、纤维素酶活性、产生速率和MDA含量,明显延长了果实贮藏时间。而贮前热蒸汽处理30和40 s的果实受到热伤害,影响了果实的外观品质,甚至缩短了果实贮藏寿命。

应用热蒸汽处理预防大豆种子的吸胀冷害

以对低温吸胀敏感的黑河3号和黑河5号大豆种子为材料,经48℃热蒸汽处理3小时后,种子的发芽率、根长、根重及活力指数都有不同程度的提高。热蒸汽处理过的种子经低温吸胀后,仍能保持较高的活力水平,其膜系统功能、脱氢酶活性及过氧化物酶活性等都保持较高水平。

化学处理对熔融沉积成型件力学性能的影响

针对化学处理会影响熔融沉积成型(Fused deposition modeling,FDM)零件力学性能的问题,采用氯仿溶液对FDM成型件表面进行热蒸汽处理,分别研究化学处理时间、化学处理温度和抛光液浓度对FDM成型件的拉伸强度和弯曲强度的影响。结果表明:化学处理后,成型件拉伸强度、弯曲强度均有所降低。随着处理时间、处理温度和抛光液浓度的增加,成型件拉伸强度、弯曲强度减小;当处理时间为10 min、处理温度为60℃时,抛光液浓度对成型件拉伸强度和弯曲强度的影响较小。

Effects of Steam Heat Treatment on the Surface Contact Angle of Chinese Fir

The aim of this study was investigate the effects of heat treatment on the contact angle of Chinese fir, and the indicators affecting the change of contact an-gle change. It was determined that the duration of treatment had significant effect on the change curves of contact angle of Chinese fir wood due to the change curves of contact angle became more centralized and orderly after the specimens heat treated at 180 ℃. Compared with the untreated wood, the contact angle in-creased from 51＆#176; to 124＆#176; after 4 h treatment, and hydroxyl absorbance of hy-drophilic functional groups decreased from 2.08 to 1.63, while carbonyl absorbance from 0.92 to 0.62. The surface roughness has not significant influence on the con-tact angle. Heat treatment of the Chinese fir caused surface morphological change, which produced hol owed-out phenomenon. The increased surface contact angle caused by heat treatment can be used for outdoor and sauna facilities.