Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water ho...Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.展开更多
On the basis of the results of simulation experiments, now we better understand the contribution of high carbon number hydrocarbons to diamondoid generation during thermal pyrolysis of crude oil and its sub-fractions(...On the basis of the results of simulation experiments, now we better understand the contribution of high carbon number hydrocarbons to diamondoid generation during thermal pyrolysis of crude oil and its sub-fractions(saturated, aromatic, resin, and asphalene fractions). However, little is known about the effect of volatile components in oil on diamondoid generation and diamondoid indices due to the lack of attention to these components in experiments. In this study, the effect of volatile components in oil on diamondoid generation and maturity indices was investigated by the pyrolysis simulation experiments on a normal crude oil from the HD23 well of the Tarim Basin and its residual oil after artificial volatilization, combined with quantitative analysis of diamondoids. The results indicate that the volatile components(≤n C12) in oil have an obvious contribution to the generation of adamantanes, which occurs mainly in the early stage of oil cracking(Easy Ro<1.0%), and influences the variations in maturity indices of adamantanes; but they have no obvious effect on the generation and maturity indices of diamantanes. Therefore, some secondary alterations e.g., migration, gas washing, and biodegradation, which may result in the loss of light hydrocarbons in oil under actual geological conditions, could affect the identification of adamantanes generated during the late-stage cracking of crude oil, and further influence the practical application of adamantane indices.展开更多
文摘Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.
基金financially supported by the National Natural Science Foundation of China(Grant Nos.41172115&41372138)the National Science&Technology Major Project of the Ministry of Science and Technology of China(Grant No.2011ZX05008-002-32)China Postdoctoral Science Foundation(Grant No.2014M561002)
文摘On the basis of the results of simulation experiments, now we better understand the contribution of high carbon number hydrocarbons to diamondoid generation during thermal pyrolysis of crude oil and its sub-fractions(saturated, aromatic, resin, and asphalene fractions). However, little is known about the effect of volatile components in oil on diamondoid generation and diamondoid indices due to the lack of attention to these components in experiments. In this study, the effect of volatile components in oil on diamondoid generation and maturity indices was investigated by the pyrolysis simulation experiments on a normal crude oil from the HD23 well of the Tarim Basin and its residual oil after artificial volatilization, combined with quantitative analysis of diamondoids. The results indicate that the volatile components(≤n C12) in oil have an obvious contribution to the generation of adamantanes, which occurs mainly in the early stage of oil cracking(Easy Ro<1.0%), and influences the variations in maturity indices of adamantanes; but they have no obvious effect on the generation and maturity indices of diamantanes. Therefore, some secondary alterations e.g., migration, gas washing, and biodegradation, which may result in the loss of light hydrocarbons in oil under actual geological conditions, could affect the identification of adamantanes generated during the late-stage cracking of crude oil, and further influence the practical application of adamantane indices.
