Cetyltrimethylammonium bromide （CTAB）/potassium bromide （KBr） micellar system has been used as a viscosity probe to study the inclusion complexation between β-cyclodextrin （β-CD） and CTAB. Viscosity measuremen...Cetyltrimethylammonium bromide （CTAB）/potassium bromide （KBr） micellar system has been used as a viscosity probe to study the inclusion complexation between β-cyclodextrin （β-CD） and CTAB. Viscosity measurements show that the inclusion complexation between β-CD and CTAB may cause the breakdown of CTAB/KBr wormlike micelles, resulting in the decrease of the solution viscosity. The viscosity minimum at Cβ-CD/CCTAB=2 indicate the molecular ratio of host molecule to guest molecule is 2：1 in the β-CD/CTAB inclusion complex.展开更多
The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled t...The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. Pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.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
Considering the control difficulties of a hydro-viscous trol algorithm was derived. A fuzzy-immune PID controller was soft start （HVSS） device of a belt conveyor, a fuzzy-immune con- designed based on immune feedbac...Considering the control difficulties of a hydro-viscous trol algorithm was derived. A fuzzy-immune PID controller was soft start （HVSS） device of a belt conveyor, a fuzzy-immune con- designed based on immune feedback regulations and adaptability of the fuzzy logic inference. Using MATLAB software, we simulated the controller and compared the HVSS device with a conven- tional PID controller and a fuzzy PID controller. The simulation results show that the controller is not only very reliable as a PID controller, robust and requires only a short adjustment time of fuzzy control, but possesses also capacity of global optimization of the immune algorithm. To verify our theoretical analysis and simulation, a HVSS test-bed was developed. The experimental results demonstrate that the fuzzy-immune PID controller managed to start the belt conveyor softly and to follow an S-shaped curve while the output speed correctly followed the preset speed with only small fluctuations in speed.展开更多
PVP/SDS complex was applied as a probe to study the interaction between β-cyclodextrin （β-CD） and sodium dodecyl sulfate （SDS） in aqueous solution. It has been found that a critical concentration, namely cs, exi...PVP/SDS complex was applied as a probe to study the interaction between β-cyclodextrin （β-CD） and sodium dodecyl sulfate （SDS） in aqueous solution. It has been found that a critical concentration, namely cs, exists in the relative viscosity of solution containing PVP/SDS complex versus β-CD concentration plot. As the β-CD concentration is less than cs, the relative viscosity of solution decreases sharply by adding β-CD into solution successively. On the other hand, as the β-CD concentration is greater than cs, the relative viscosity of solution increases gradually by adding β-CD into solution. The decrease of the relative viscosity of solution containing PVP/SDS in the presence of β-CD is just due to the inclusion complex of β-CD with the guest molecule SDS. And, this inclusion interaction takes down SDS from the PVP chains in solution. The ratio of the host molecule β-CD to the guest molecule SDS can be calculated from Cs. In our experiment the inclusion ratio of β-CD to SDS is 1/1. The further experimental results indicate that cs is associated with SDS but free from PVP in PVP/SDS complex. However, the inclusion ratio of β-CD to SDS has proved to be independent of either SDS or PVP in PVP/SDS complex.展开更多
基金This work was supported by the Doctor Research Foundation of Anhui University of Architecture （No.20101201） and the Postdoctoral Science Foundation of Anhui University of Architecture （No.20110101）.
文摘Cetyltrimethylammonium bromide （CTAB）/potassium bromide （KBr） micellar system has been used as a viscosity probe to study the inclusion complexation between β-cyclodextrin （β-CD） and CTAB. Viscosity measurements show that the inclusion complexation between β-CD and CTAB may cause the breakdown of CTAB/KBr wormlike micelles, resulting in the decrease of the solution viscosity. The viscosity minimum at Cβ-CD/CCTAB=2 indicate the molecular ratio of host molecule to guest molecule is 2：1 in the β-CD/CTAB inclusion complex.
文摘The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. Pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.
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）.
文摘Considering the control difficulties of a hydro-viscous trol algorithm was derived. A fuzzy-immune PID controller was soft start （HVSS） device of a belt conveyor, a fuzzy-immune con- designed based on immune feedback regulations and adaptability of the fuzzy logic inference. Using MATLAB software, we simulated the controller and compared the HVSS device with a conven- tional PID controller and a fuzzy PID controller. The simulation results show that the controller is not only very reliable as a PID controller, robust and requires only a short adjustment time of fuzzy control, but possesses also capacity of global optimization of the immune algorithm. To verify our theoretical analysis and simulation, a HVSS test-bed was developed. The experimental results demonstrate that the fuzzy-immune PID controller managed to start the belt conveyor softly and to follow an S-shaped curve while the output speed correctly followed the preset speed with only small fluctuations in speed.
文摘PVP/SDS complex was applied as a probe to study the interaction between β-cyclodextrin （β-CD） and sodium dodecyl sulfate （SDS） in aqueous solution. It has been found that a critical concentration, namely cs, exists in the relative viscosity of solution containing PVP/SDS complex versus β-CD concentration plot. As the β-CD concentration is less than cs, the relative viscosity of solution decreases sharply by adding β-CD into solution successively. On the other hand, as the β-CD concentration is greater than cs, the relative viscosity of solution increases gradually by adding β-CD into solution. The decrease of the relative viscosity of solution containing PVP/SDS in the presence of β-CD is just due to the inclusion complex of β-CD with the guest molecule SDS. And, this inclusion interaction takes down SDS from the PVP chains in solution. The ratio of the host molecule β-CD to the guest molecule SDS can be calculated from Cs. In our experiment the inclusion ratio of β-CD to SDS is 1/1. The further experimental results indicate that cs is associated with SDS but free from PVP in PVP/SDS complex. However, the inclusion ratio of β-CD to SDS has proved to be independent of either SDS or PVP in PVP/SDS complex.
