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不同处理方式对膨化玉米粉结构特性及风味的影响
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作者 刘小琴 曾德玉 +4 位作者 杨振刚 林凤梅 龙文玲 王洋 叶阳 《食品工业科技》 CAS 北大核心 2023年第16期59-69,共11页
膨化玉米粉存在冲调时易结块、风味不佳等问题,前期研究发现经磷酸化热处理、酶处理、食用胶干热处理及复合处理其冲调结块率减小,为探究该四种处理方式对其结构特性和风味的影响,采用扫描电子显微镜、傅里叶红外光谱、X-射线衍射、顶... 膨化玉米粉存在冲调时易结块、风味不佳等问题,前期研究发现经磷酸化热处理、酶处理、食用胶干热处理及复合处理其冲调结块率减小,为探究该四种处理方式对其结构特性和风味的影响,采用扫描电子显微镜、傅里叶红外光谱、X-射线衍射、顶空固相微萃取等方法结合气相质谱,研究正磷酸钠热处理(S_(1))、中性蛋白酶(S_(2))、黄原胶干热(S_(3))、正磷酸钠-中性蛋白酶处理(S_(4))对膨化玉米粉(PCF)结构特性及风味物质的变化。结果表明,4种方式处理后的膨化玉米粉仍为A型晶体结构,且没有引入和产生新的化学键或官能团;淀粉微观颗粒表面的孔洞和缝隙增多,其中正磷酸钠+中性蛋白酶处理粉较其它样品而言,表面空洞数量更多,裂纹更大。气相质谱共鉴定出130种挥发性成分,其中中性蛋白酶处理粉(57种)>正磷酸钠+中性蛋白酶处理粉(46种)>黄原胶干热处理粉(44种)>PCF(41种)>正磷酸钠热处理粉(40种)。利用ROAV法分析表明,膨化玉米粉的关键风味物质主要以酮类为主;经不同方式处理后,粉体整体风味略有差异,以醛类为主,具有青草香、橘香、脂肪味。该研究结果可为冲调谷物粉的风味改善提供理论基础。 展开更多
关键词 膨化玉米粉 磷酸化热处理 中性蛋白酶 扫描电镜 X-射线衍射 关键风味物质
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Influence of heat-treatment on oxidation-resistance of phosphate-coating for C/C composite 被引量:5
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作者 葛毅成 杨凌云 +3 位作者 武帅 李禅 罗健 易茂中 《Transactions of Nonferrous Metals Society of China》 SCIE EI CAS CSCD 2014年第2期455-461,共7页
Phosphate-coating was prepared for C/C composite using liquid-impregnation and different heat-treatment. The results show that the mass-loss rate of sample A with 1-2 ℃/min slow-cooling rate technology is 47%after ox... Phosphate-coating was prepared for C/C composite using liquid-impregnation and different heat-treatment. The results show that the mass-loss rate of sample A with 1-2 ℃/min slow-cooling rate technology is 47%after oxidation at 700 ℃ for 20 h, while that of sample B with air-fast-cooling one is only 0.98%. SEM images reveal that the coating of sample A is full of micro-holes, micro-cracks and many piece-like crystal particles, while that of sample B is integrated and compacted in glassy state with a few of micro-cracks. The coating of sample A is almost exhausted only in 8 h oxidized-test at 700 ℃, while that of sample B remains integrated after 8 h test at 700 ℃ and becomes loose due to much small pores generated after 20 h test at 700 ℃. 展开更多
关键词 C/C composite phosphate-coating oxidation-resistance heat-treatment
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Nano-porous Composites Based on Liquid: Synthesis, Characterization, Esterification Heteropolyacid Functionalized Ionic and Catalytic Performance in 被引量:1
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作者 周夫东 储伟 +1 位作者 戴晓雁 罗仕忠 《Chinese Journal of Chemical Physics》 SCIE CAS CSCD 2010年第4期473-478,I0002,共7页
Fhnctionalized ionic liquid samples (bmim-PW12) were synthesized by 1-butyl-3-methyl- imidazolium bromide (bmimBr) and 12-phosphotungstic heteropolyacid (PW12). The samples were annealed at 100-450 ℃ and were c... Fhnctionalized ionic liquid samples (bmim-PW12) were synthesized by 1-butyl-3-methyl- imidazolium bromide (bmimBr) and 12-phosphotungstic heteropolyacid (PW12). The samples were annealed at 100-450 ℃ and were characterized by Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscope, thermal gravity-DTG, brunauer emmett teller, and NHa-temperature programmed desorption. The results showed that the bmim-PW12 samples were crystal and maintained intact Keggin structure. The organic parts of those samples were partly decomposed at a temperature more than 350 ℃. The sample annealed at 400 ℃ exhibited nano-porous structure, strong acidity, and excellent catalytic activity on the esterification of n-butanol with acetic acid. The higher ester yield was obtained when the mass ratio of catalyst over the reactants amount was 5% for bmim-PW12 catalyst annealed at 400 ℃. 展开更多
关键词 Ionic liquid 1-Butyl-3-methyl-imidazolium bromide Phosphotungstic heteropolyacid Annealing treatment ESTERIFICATION
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