Fine Characterization and Analysis of Drying Strain of the ELM Board via DIC Technology

In this paper,the occurrence and development mechanism of strain on the cross-section during the wood drying is explored.Therefore,strain regularity on the cross-section of 50 mm thickness elm(Ulmus rubra)board at the temperature of 40℃and 80℃is detected via digital image correlation technology.Hence,the difference between tangential and radial strain at surface and core layers was denoted.The results showed that strain distribution in the width direction of the board is uneven.Moreover,a large drying shrinkage strain occurs at the near-core layer,while the maximum strain difference reaches 4.08%.Hence,the surface of the board is cracked along the thickness direction.The radial strain of the board is higher than the tangential strain in the early stage of drying,while these strains are reversed in the later stage of drying.The temperature is related to the difference between the tangential and radial strains of the elm board.These differences at the core layer are larger than those of the surface layer.The conducted research results provide a theoretical basis for process optimization.

Drying Technology of Angiotensin Converting Enzyme Inhibitory Peptide Derived from Bovine Casein

Drying technology of angiotensin converting enzyme （ACE） inhibitory peptides derived from bovine casein was investigated. No significance was observed on ACE inhibitory activity of products prepared by spay drying and freeze drying （P〉0.05）. Spay drying was the best drying process for practical industry production. The inlet temperature ranged from 140℃ to 160℃ and the exit temperature ranged from 70 ℃ to 90 ℃ during the spay drying process. Under the optimal conditions, scale-up of angiotensin converted enzyme inhibitory peptide from 1 L to 10 L and the experiment was successively conducted. Peptide yield was 29% and half inhibitory concentration （IC50） was 0.53 g. L^-1.

The Study on Wheat Concurrent-flow Drying Technology

The relation between technology parameters and performance index of the wheat three-stage concurrent-flow drying technology is studied by use of quadratic orthogonial rotate combinative experiment design method.The optimum parameters of drying technology are obtained by nonlinear optimize corresponding regression model and test.All experiment was finished in concurrent-flow grain drying experiment table.The results of this study will be significant for designing energy-saving grain drying machine.

Dry electrode technology for scalable and flexible high-energy sulfur cathodes in all-solid-state lithium-sulfur batteries

All-solid-state lithium-sulfur batteries(ASSLSBs)employing sulfide solid electrolytes are one of the most promising next-generation energy storage systems due to their potential for higher energy density and safety.However,scalable fabrication of sheet-type sulfur cathodes with high sulfur loading and excellent performances remains challenging.In this work,sheet-type freestanding sulfur cathodes with high sulfur loading were fabricated by dry electrode technology.The unique fibrous morphologies of polytetrafluoroethylene(PTFE)binders in dry electrodes not only provides excellent mechanical properties but also uncompromised ionic/electronic conductance.Even employed with thickened dry cathodes with high sulfur loading of 2 mg cm^(-2),ASSLSBs still exhibit outstanding rate performance and cycle stability.Moreover,the all-solid-state lithium-sulfur monolayer pouch cells(9.2 m Ah)were also demonstrated and exhibited excellent safety under a harsh test situation.This work verifies the potential of dry electrode technology in the scalable fabrication of thickened sulfur cathodes and will promote the practical applications of ASSLSBs.

The Application of Cold Banding Technology for Dust Removed From BOF Gas Using Dry Dedusting Technology

Firstly, physical and chemical properties of dust removed from BOF gas are analyzed, and then the cold banding technology of dust removed from BOF gas and its application are introduced. Tests have proved that using cooled agglomerated pellets made of the dust removed from BOF gas and small amounts of modified starch as a coolant and slagging agent in steel production can bring about considerable economic, social and environmental benefits.

The technology of raising rice seedlings in dry nursery in China

A new technology of raising rice seedlings in dry nursery began to be adopted in early 1980’s inChina. It expanded in Northeast of the Country and spreaded from North to South in the followingyears. In 1995, it was listed as one of the national popularization project during the ’Ninth Five-Year-Plan’ by the Country Government. The total area was up to 9.3 million hm~2 in 1996 (cover-ing 80% paddy field in the northern parts of China). The expected popularized area will be up to15.3 million hm~2 in 2000 according to the Ministry of Agriculture, half of the total rice-growingarea in China.

即食金鲳鱼干生产工艺研究

以金鲳鱼为主要原料制备即食金鲳鱼干,以感官评分为指标,在单因素试验和预试验的基础上通过正交试验优化调味配方和调味生产工艺,并对产品的理化指标、微生物及主要风味成分进行测定。结果表明:以金鲳鱼肉质量为基准,最佳调味配方为食盐添加量8%、麻辣粉添加量11%、味精添加量2.5%、白糖添加量5%、白酒与鱼肉液料比25:1(mL/kg);最佳调味生产工艺为鱼肉与调味液料液比1:3(g/mL)、腌制温度25℃、腌制时间2h;在此条件下生产的即食金鲳鱼干的理化指标和微生物指标均符合相关标准,主要挥发性成分为硫化物、醇类和芳香化合物。

狐臭柴干叶制作神仙豆腐工艺研究

以狐臭柴鲜叶干燥处理后得到的粉末为原料,采用单因素实验研究不同干燥温度、热烫温度、料液比、pH值、促凝剂种类及用量、搅拌时间、滤筛目数对神仙豆腐产量及品质的影响。在此基础上,采用正交实验对狐臭柴干叶制作神仙豆腐工艺条件进行优化。实验结果表明,在狐臭柴鲜叶干燥温度40℃、热烫温度90~95℃、料液比1/20~1/40 g·mL~(-1)、pH值4~7、饱和澄清石灰水用量1/40~1/60 (v/v)、搅拌时间0.5~2.0 min、滤筛目数200~400目条件下,能够制得外观规则的神仙豆腐;在料液比1:30 g·mL~(-1)、饱和澄清石灰水用量1/50 (v/v)、搅拌时间为60 s、pH值5.00条件组合下,制作的干叶神仙豆腐外观规则、透明度良好、色泽淡绿,神仙豆腐出品率为1709.14%、渗水比为35.12mL·100 g-1。本研究可为神仙豆腐产业化开发利用提供技术支撑。

现代水果干制工艺技术研究进展

干制水果营养丰富、色味俱佳,深受大众喜爱。随着水果产量的逐年增加,如何对大量应季水果在保鲜期内进行干制加工,在保证果干品质的前提下进一步降低能耗、节约成本,是水果干燥行业的一大难题。从不同干制加工工艺技术出发,探讨了传统的单一干燥方式、联合干燥方式、辅助干制技术工艺的优缺点及对果干品质、营养成分、生物学活性的影响,较为全面地对当今水果干制技术的研究进展进行了总结概述,为促进水果干制加工产业的发展提供参考借鉴。

杏干多酚的提取工艺及体外抗氧化活性研究

新疆地区杏资源丰富,杏含有多酚类物质等多种生物活性成分,研究杏干多酚的提取工艺可为进一步利用杏资源开发健康产品奠定基础。以新疆赛买提杏干为原料,采用水浴浸提法提取杏干多酚,并采用响应面试验优化杏干多酚提取工艺,同时考察杏干多酚体外抗氧化活性。结果表明,杏干多酚提取最佳工艺为:乙醇溶液体积分数70%,液料比21∶1(mL/g),浸提时间2.6 h,浸提温度51℃,在此条件下杏干多酚提取量为(4.1189±0.0201)mg/g;各因素对杏干多酚提取量的影响大小顺序为:液料比>乙醇体积分数>浸提温度>浸提时间;抗氧化试验结果表明,杏干多酚对1,1-二苯基-2-三硝基苯肼(DPPH)自由基和羟基自由基的清除能力较强,对2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)阳离子自由基和超氧阴离子表现出一定的清除能力。最佳提取工艺制备的杏干多酚具有一定的体外抗氧化活性。

高蛋白银鱼肉松的加工工艺研究

以银鱼肉为主要原料,开发出一款适合儿童食用的高蛋白银鱼肉松制品。通过单因素试验和正交试验研究了银鱼的最佳脱腥工艺参数,以感官评分为考察指标确定其最优配方。结果表明,银鱼脱腥的最佳条件为:酵母抽提物质量浓度1.0 g/L,料液比1∶3(g/mL),处理时间50 min,处理温度40℃。银鱼肉松最优配方为:食盐添加量2%,味精添加量0.3%,木糖醇添加量2%,采用该配方制得的银鱼肉松感官评分为92.6分,银鱼肉松硬度适中,胶着性、咀嚼性较好,钙含量0.746 g/100 g,脂肪含量7.83 g/100 g,蛋白质含量65.25 g/100 g,符合肉松制品国家推荐标准。用该工艺制备的银鱼肉松是一种符合市场需求的儿童类辅食,可为银鱼的深加工提供参考。

不同干制工艺对牡蛎干特征气味的影响

为探究不同干制工艺对牡蛎干特征气味的影响及其形成机制,该研究以焯水牡蛎为对照(CK),研究了真空冷冻干制(vacuum freeze drying,VFD)、热风干制(hot air drying,HAD)、真空干制(vacuum drying,VD)、自然晒干(solar drying,SD)4种干制工艺对牡蛎干脂肪酸组成和挥发性物质的影响。结果表明,牡蛎经干制加工后脂肪酸含量显著减少(P<0.05),VFD、VD、SD、HAD组总脂肪酸含量分别减少19.45%、49.27%、27.69%、46.63%,其中饱和脂肪酸减少21.39%~45.17%,不饱和脂肪酸减少20.66%~52.21%。电子鼻结果显示5组样品的香气特征明显不同,高温干制(HAD、VD)显著增加了氮氧化合物的浓度。采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)从5组样品中共鉴别出71种挥发性化合物,主成分分析和指纹图谱表明,5组样品的挥发性物质存在显著差异,通过偏最小二乘回归模型(partial least squares regression model,PLS-DA)和变量投影重要度(variable importance for the projection,VIP)筛选了31种差异性挥发性化合物,包括庚醛、丁醛、2-甲基-2-戊烯醛、2-庚酮、1-戊烯-3-酮、2-丁酮、1-辛烯-3-醇等,Pearson相关性分析表明,游离脂肪酸中的C15:0、C16:1、C16:0、C18:3、C18:4、C20:0、C20:1、C20:2与牡蛎干中的多种特征挥发性化合物的形成密切相关。

淡干海参泡发工艺研究

为探究淡干海参泡发工艺,以烟台淡干海参为原料,通过正交试验得到最优工艺条件为:121℃、0.12 MPa高温高压处理20 min,全程使用蒸馏水,泡发温度4℃,泡发时间48 h,采用该工艺泡发的海参质量和长度分别为泡发前干海参的14.5倍和2.7倍,复水比为9.2,其硬度、弹性、适口性、持水力及营养价值均高于市面上常压煮制常温泡发的海参。该研究结果为科学、方便地食用和推广淡干海参提供了理论依据。

软枣猕猴桃速溶果粉开发研究

该文研究软枣猕猴桃真空冷冻干燥果粉的加工工艺,主要明确果实预处理技术、果粉冷冻干燥主要工艺参数及冻干粉碎技术。从外在品质和内在品质2个方面对真空冷冻干燥果粉的品质进行评定。该文归纳软枣猕猴桃真空冷冻干燥果粉研究中应注意的问题,对今后的研究重点与方向进行展望。

不同茶树品种晒红茶品质对比研究

[目的]研究不同大叶种茶树品种加工成晒红茶的生化成分含量以及综合品质特点,优选出最适制晒红茶的品种。[方法]选用10个不同品种的大叶种茶为试验材料,利用相同的加工方法,制成晒红茶并对其内含成分进行分析,并进行感官审评。[结果]感官审评结果表现为群体种>清水3号>73-11>云茶普蕊>73-8>云抗37号>云抗14号>云抗43号>长叶白毫>云抗10号,常规生化成分含量相对较高的品种为清水3号、云茶普蕊和云抗37号。茶色素含量较高的品种为云茶普蕊、长叶白毫和云抗43号。[结论]云茶普蕊、清水3号和云抗37号表现出较好的晒红茶适制性。

一款低糖玫瑰风味凝固型酸乳加工工艺的探究

以玫瑰干花浸提液和全脂牛乳粉为主要原料,采用单因素试验和正交试验设计,以感官评价为依据,选择发酵时间、甜味剂(白砂糖与赤藓糖醇混合物)添加量、羧甲基纤维素钠(以下称为CMC)添加量3个因素为探究对象,确定低糖玫瑰干花凝固型酸乳最佳工艺配方。结果表明,该酸奶的最佳配方各组分添加量为玫瑰干花浸提液74%,发酵剂0.45%,奶粉16.4%,纤维素酶0.5%,白砂糖5.5+0.5%、赤藓糖醇0.6%,CMC 0.10%。在此条件下制得的酸乳色泽均匀、组织状态细腻、无气泡、无乳清析出,酸甜适口,具有天然玫瑰花香和乳香味。

微波处理对豆腐干杀菌效果及品质的影响

为得到豆腐干微波杀菌处理的最佳工艺参数,以豆腐干为原料,以菌落总数降低对数值、ΔL、Δa、Δb、ΔE、咀嚼性、回复性、弹性、硬度和内聚性为响应值,以微波时间、微波功率、温度为因素,进行Box-Behnken响应面试验;利用因子分析筛选出微波对豆腐干杀菌的特征指标,建立模型,探讨各因素及其交互作用对豆腐干杀菌效果和品质的影响,优化得出最佳工艺参数。结果表明,微波对豆腐干杀菌的特征指标为菌落总数降低对数值、ΔL、咀嚼性及回复性;豆腐干微波杀菌的最佳工艺参数为微波时间70 s、微波功率600 W、温度51℃,该参数下,豆腐干的菌落总数降低对数值为5.17,ΔL值为0.19,咀嚼性为3382.43,回复性为0.27。研究为微波杀菌技术应用于豆腐干的杀菌工艺提供了理论依据和技术指导。

辣椒干制品贮藏技术研究进展

辣椒干制品是辣椒产业的重要组成部分,不适当的包装方式、贮藏环境以及贮藏方式会导致辣椒干制品品质劣变,失去商品价值。研究表明,辣椒干制品中的营养物质会随着贮藏时间的延长而下降,此外,其在贮藏过程中也会受到微生物的污染。目前,主要使用物理或化学手段,如微波灭菌、辐照灭菌、气体微环境、硫磺熏蒸等来保持辣椒干制品在贮藏期间的品质,这些技术在减少辣椒干制品微生物污染以及延长货架期等方面表现出不同的效果。本文就辣椒干制品在贮藏过程中出现的主要质量问题及防治措施进行综述,旨在为辣椒干制品贮藏研究提供思路。

熵权法对三种添加剂改良高含量马铃薯全粉挂面工艺研究

为优化马铃薯全粉挂面改良工艺,论文首先以高筋小麦粉、马铃薯全粉为主要原料,利用单因素结合正交试验设计和熵权法,探究大豆分离蛋白、瓜尔豆胶、谷氨酰胺转氨酶对马铃薯全粉挂面感官品质和蒸煮特性的影响,再利用熵权法分析挂面最佳干燥温度。结果表明,3种改良剂(大豆分离蛋白、瓜尔豆胶、谷氨酰胺转氨酶)均对38%马铃薯全粉挂面的蒸煮特性和感官品质有较好的改善作用。对挂面感官品质和综合得分的影响程度由大到小依次为大豆分离蛋白、瓜尔豆胶、谷氨酰胺转氨酶,最优配方为大豆分离蛋白6%、瓜尔豆胶0.9%、谷氨酰胺转氨酶1.5%。挂面综合得分0.2028,感官评分达84.83分。熵权法综合评价干燥过程中挂面感官评分、蒸煮损失率、吸水率、硬度、弹性和咀嚼性,发现干燥温度70℃时挂面品质最佳,感官评分84.67±0.40,蒸煮损失率8.79%±0.03%,吸水率140.33%±1.52%,硬度(4.29±0.11)N,熟断条率为0%。单因素、正交设计试验结合熵权法能很好综合评价马铃薯挂面品质,该工艺条件下挂面综合品质高。

基于高通量测序分析湘派卤牛肉冷藏过程中真菌多样性

目的探究湘派卤牛肉冷藏过程中真菌菌群变化规律及其多样性。方法将湘派卤牛肉于4℃下贮藏16 d,每间隔4 d采样,利用高通量测序技术对样品中的真菌进行检测。结果湘派卤牛肉在冷藏过程中真菌多样性呈先下降后上升的趋势。在门水平上,被孢霉门(Mortierellomycota)为优势菌门,相对丰度为22.3%~51.9%。其次为子囊菌门(Ascomycota),相对丰度为22.6%~42.0%。最后为担子菌门(Basidiomycota),相对丰度为6%~40.3%。在属水平上,优势菌属主要为:f_Mortierellaceae;g_unidentified、散尾鬼笔属(Lysurus)和伊萨酵母属(Issatchenkia)。主坐标分析显示4与12 d之间微生物结构差异较小,0、8、16 d之间微生物结构差异较大,两个主坐标叠加解释度达79.35%;经UPGMA聚类算法构建的真菌聚类堆叠树状图显示,5种样品可分为4个大类,其中LNR4 d、LNR12 d菌群差异不大为一类,LNR0 d、LNR8 d、LNR16 d菌群差异较大各聚为一类。结论本研究通过对比不同冷藏时间下湘派卤牛肉的真菌菌群结构及多样性的变化,揭示湘派卤牛肉冷藏过程中的真菌菌群群落结构特征,探索引起其腐败变质的主要菌群,为湘派卤牛肉的今后冷藏过程中靶向抑菌保鲜及延长货架期提供理论依据。