芒果高温热泵间歇干燥特性的研究

为了提高芒果干制过程的能源利用率及干制品的品质,在真空渗透脱水预处理的基础上,研究不同热泵干燥温度（50、55、60 ℃）及间歇时间（1、2、4 h）下对芒果干燥特性的影响。结果表明：热泵干燥温度越高,水分比下降越快,干燥速率越大;热泵干燥、间歇时间越长,水分比下降越快,干燥速率越大;55 ℃干燥温度下,热泵间歇干燥的水分比下降的速度及干燥速率均高于连续干燥,干燥时间显著缩短。Midilli模型为最适宜模拟芒果高温热泵干燥特性的数学模型。     

低氧热泵干燥技术的国内外研究概况

低氧热泵干燥技术是采用其他气体,如二氧化碳和氮气等代替常规空气作干燥介质,密闭循环系统进行低氧环境的气调干燥加工。该技术提升干燥品质,节约能耗,提高干燥效率,有效解决氧敏性、热敏性物质的干制问题,有广阔的应用前景。本文介绍低氧热泵干燥技术中不同气体作干燥介质的物性研究、对干燥品质特性的影响、相关装置的研制等方面的国内外研究概况。     

栀子果太阳能-热泵联合干燥特性及动力学模型研究

本研究利用太阳能辅助热泵技术干燥栀子果,采用7种干燥模型对干燥特性实验数据进行非线性回归拟合求解,探讨在装载密度、干燥温度和物料厚度为条件因素下栀子果太阳能-热泵联合干燥过程中水分变化规律,确定最优干燥模型。结果表明：随着装载密度的增加,栀子果干燥时间逐渐增加,干燥速率呈先增后减的趋势;不同干燥温度和物料厚度对栀子果干燥速率有显著性影响。Verma模型较适用于描述栀子果在太阳能-热泵联合干燥过程中的水分变化规律,模型中R²拟合值最大可达0.9998,误差平方和（SSE）变化范围为0.0001~0.0088,方误差的根（RMSE）为0.0024~0.3161。研究结果为开发高效节能、营养丰富的干燥栀子果提供关键技术支持。     

贮藏期对花生种质籽粒成分影响研究

常温干燥贮藏是植物种质资源保存的重要方式之一。研究表明,在常温干燥条件下,经过11年的保存,花生不同类型籽粒成分发生程度不同的变化,其中总糖含量随贮藏时间而增加,蛋白质和粗脂肪含量整体呈降低趋势,脂肪酸中除油酸含量随贮藏时间延长而升高外,棕榈酸与亚油酸含量均降低。VE除多粒型与中间型外,其余类型花生种质均随贮藏时间延长而降低。同时,花生种质的外观品质性状不随贮藏时间延长而发生显著变化。     

云南稻核心种质孕穗期耐冷性状间的相关性与生态差异

以548份云南地方稻核心种质为材料在昆明自然低温平均18℃(冷害)和温室23℃条件下进行了孕穗期耐冷性状间的相关性及其生态差异分析。 冷害条件下云南稻核心种质形态性状均与孕穗期耐冷性有关,耐冷指标性状每穗实粒数、穗颈长、每穗秕粒数、穗下节长、花药长及其体积、1~2节长与结实率呈较高的(≥0.549**)极显著(n=548, R0.01=0112**)相关;相反,温室条件下仅有每穗实粒数、秕粒数与结实率相关系数较高。 冷害条件下云南稻核心种质的每穗实粒数、花药体积、穗下节长、穗颈长与结实率大小在5个稻作区间的变化规律呈现一致性,这种差异既与株高、穗下节长、穗颈长和1~2节长等耐冷性状有关,又与地州或稻区间的气候和生态差异相联系;而温室条件下云南稻核心种质耐冷性状5个稻作区间差异不大,地州间结实率差异是每穗实粒数和秕粒数差异所致,而与耐冷性状关系不大。     

烘箱干燥法制作月季干花

以切花月季为材料,采用烘箱干燥法,研究不同保形剂、不同包埋材料和不同干燥温度、干燥时间对月季干花的保形及干燥效果。结果表明,以20%的蔗糖溶液为保形剂,以变色硅胶、石英砂各一半为干燥包埋材料,置于温度为60℃的烘箱内干燥48 h,可获得质量较好的月季干花。     

不同品种蓝莓干的品质比较及干燥方式的选择

以采摘自河源蓝莓种植基地的7个蓝莓品种为试材,对其采用热泵干燥的方式进行干燥处理,测定干燥前后样品的品质特性,包括可溶性糖含量、Vc含量、花青素含量以及多酚含量;比较干燥后品种之间的差异以及干燥前后的变化,以及测定了干燥后花青素对DPPH·自由基的清除能力;基于这些品质特性进行系统聚类分析,选出适合干燥的蓝莓品种,再对该品种的蓝莓进行3种不同方式的干燥,包括热泵干燥、热风干燥和真空干燥,同样进行上述品质特性测定及比较,对3种干燥方式进行简单评价。结果表明：园蓝是较适合用于干燥的蓝莓品种,真空干燥对蓝莓的营养成分有较好的保留。     

有机物料腐熟剂对堆肥发酵过程中微生物菌群的影响

通过稀释分离法分别测定了4种有机物料腐熟剂（菌剂）中放线菌、真菌、细菌、霉菌的有效活菌数。结果表明,供试的4种菌剂（有机物料腐熟剂）中,有机物料腐熟剂1、有机物料腐熟剂3和有机物料腐熟剂4的有效活菌数均达到国标中有机物料腐熟剂产品的有效活菌数（cfu）≥0.5亿/g的要求;而菌剂2的有效活菌数（cfu）为0.398 8亿/mL,小于2.0亿/mL,未达国标要求。同时,测定了在不同发酵时间段堆肥中微生物数量的变化,结果显示,4次取样的结果均是添加了有机物料腐熟剂的样品中分离到的微生物数量高于对照。     

橡胶木热冷槽法防腐处理工艺基准的研究

用８种规格的橡胶木家具材和建筑材、４种防腐药液温度以及９种防腐处理时间,组成１４４个处理组合做试验,研究出一套“橡胶木热冷槽法防腐处理工艺基准”。按照这套“工艺基准”数,被处理木材的吸药量就能符合或基本符合国家标准。     

热重法研究环氧化天然橡胶的干燥特性

用热重法研究了环氧化天然橡胶的干燥过程,其干燥过程可用一指数方程准确表示。用SPSS软件求出方程中的参数和干燥系数。根据实验结果建立的数学模型与实测数据能较好地吻合，且与常规方法研究结果有很强的相似性，可作为干燥装置的设计和操作优化控制的基础模型。红外光谱分析测试结果表明，环氧化天然橡胶物料的干燥温度应控制在l00℃以下。     

热处理对新鲜椰肉贮藏特性的影响

针对新鲜椰肉在贮藏过程中极易发生腐败变质的问题，研究不同热处理条件对椰肉贮藏特性的影响，筛选最佳的热处理条件。结果表明，60 ℃、25 min热处理结合低温贮藏，能够有效延缓椰肉的腐败变质，显著降低贮藏过程中椰肉的菌落总数、pH值以及内部脂肪的酸价和过氧化值，同时该热处理条件不会对其质构特性产生影响，椰肉的硬度与对照组无显著性差异。     

灭菌与老化处理对绿茶鲜汁饮料品质的影响

研究了灭菌和老化处理对绿茶鲜汁饮料色差、感观品质及主要生化成分影响。结果表明,高温灭菌和老化处理过程中汤色黄度增加,明度和绿度降低,苦涩味、收敛性降低,滋味趋于醇和;而茶多酚、游离氨基酸总量基本不变,咖啡因呈现逐步降低趋势,表儿茶素降低,儿茶素升高。饮料品质的变化是主要是儿茶素类等物质剧烈变化引起的。不同原料的绿茶鲜汁饮料在灭菌和老化过程中品质变化表现出差异性。     

High Performance Poly(methyl methacrylate-acrylic acid-divinylbenzene) Microcapsule Encapsulated Heat Storage Material for Thermoregulating Textiles

The preparation of high performance poly(methyl methacrylate-acrylic acid-divinylbenzene) (P(MMA-AADVB)) microcapsule encapsulating octadecane (OD) having carboxyl groups on the surface for textile application was studied. The P(MMA-methyl acrylate (MA)-DVB) microcapsule was previously prepared by microsuspension iodine transfer polymerization prior to hydrolysis of MA segment to obtain AA in the P(MMA-AA-DVB) shell. Using 30 wt% of MA and 20 wt% of DVB, the latent heats of melting and crystallization of the encapsulated OD were close to those of original OD (245 and 251 J/g-OD, respectively). After hydrolysis, the zeta potential value of the obtained P(MMA-AADVB) microcapsule surface was -33 mV representing the formation of carboxyl groups of PAA derived from PMA. The influences of nucleating agent amount and type on the reduction of supercooling were then investigated. Using 1-octadecanol at 10 wt% of OD provided the best result. T_c of the encapsulated OD increased and reached to that of original OD while the latent heats were maintained. The hydrolyzed P(MMA-AA-DVB) presented higher efficiency than P(MMA-MA-DVB) microcapsules for fabric coating without external binder which may due to the interaction of microcapsule surface functional group with fabric.     

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds

Low molecular weight phenolic compounds present in heat processed oats (Avena sativaL) were analysed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) and periods (3·5 or 15·5 months) and processed with or without hulls. Eleven UV-absorbing compounds detected by High Performance Liquid Chromatography were subjected to univariate and multivariate statistical analysis. The selected compounds included caffeic acid,p-coumaric acid, ferulic acid, vanillic acid,p-hydroxybenzaldehyde, vanillin, coniferyl alcohol, three avenanthramides and one unidentified substance. The levels of vanillic acid, vanillin and, especially,p-coumaric acid,p-hydroxybenzaldehyde and coniferyl alcohol increased significantly in samples processed with hulls, but not in samples processed without hulls. Ferulic acid increased in both processes, while caffeic acid and the avenanthramides were found to decrease during processing. Storage of unprocessed samples for 1 year generally increased the levels of phenolic acids and aldehydes. For the phenolic acids (except ferulic acid), this increase was most pronounced after storage at high relative humidity (80%). The avenanthramides were present at their highest levels in Mustang, caffeic acid in Svea and Mustang, the unidentified compound in Svea, while all the other compounds studied were present predominantly in the variety Kapp.     

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality

A sensory profiling analysis of heat-processed oats (Avena sativaL.) was performed. The oat grains were of three varieties (Kapp, Mustang and Svea), stored at different relative humidities (30, 55 or 80%) for 3·5 or 15·5 months and heat-treated either with or without prior dehulling. The main differences in sensory attributes were related to the various thermal processes. Processed dehulled samples, particularly of theMustangvariety, had the highest intensities of oat odour, oat flavour, fresh odour and fresh flavour. Samples processed with hulls, in particular the varieties Kapp and Svea had the highest intensities of odour and flavour, rancid odour and flavour and bitterness. The sensory profile of processed oats were described partly by variations in phenolic compounds of low molecular weight, fat acidity and moisture content after processing. Twenty-nine per cent of the variation in odour and flavour attributes was explained by the 11 phenolic compounds analysed. Water content and the phenolic compoundsp-coumaric acid, vanillin,p-hydroxybenzaldehyde and coniferyl alcohol were significantly correlated (P<0·05) to high levels of rancidity, flavour intensity and bitterness and low levels of freshness, oat odour and flavour. The avenanthramides were related mainly to low levels of flavour intensity and rancid odour and flavour. Caffeic acid and fat acidity were related to low intensities of sweetness and aftertaste.     

我国沿海湿热地区三七适宜贮藏技术研究

目的：通过采用高温高湿条件贮藏三七,观察和测定三七质量的变化情况,探索沿海一带气候潮湿、闷热地区三七的最佳贮藏方法。方法：在室内条件下模拟高温、高湿环境,将4个不同处理的三七样品分别进行贮藏,于0、1、2．3、4、5个月时分别采集样品,利用高效液相色谱法进行三七3个主要单体皂苷含量的检测。结果：灭菌＋密封包装处理在模拟高温、高湿环境中,总皂苷（R1＋Rg1＋Rb1）含量减少最少。结论：经过初加工干燥后的三七药材,先进行灭菌处理后再进行密封包装贮藏,既能保证有效成分含量的稳定,又可延缓病虫害的发生危害。     

春兰根状茎缓慢生长保存和包埋保存

以春兰根状茎为材料,研究培养基中不同MS盐含量、蔗糖浓度、甘露醇浓度及矮壮素（chlormequat chloride, CCC）浓度对根状茎缓慢生长保存的影响;研究不同浓度海藻酸钠（sodium alginate, SA）和氯化钙（calcium chloride, CC）对于根状茎包埋珠合格率和萌发率的影响,并以此为基础研究春兰根状茎的包埋保存。结果表明：根状茎在MS+10.0 g/L蔗糖+10.0 g/L甘露醇+7.5 g/L琼脂+1.0 g/L活性炭和MS+20.0 g/L蔗糖+7.5 g/L琼脂+1.0 g/L活性炭的培养基上保存,12个月后存活率达84.00%。利用3.5%（W/V）的SA,75.0 mmol/L CC制成的根状茎包埋珠合格率和萌发率达97.60%和92.00%。合格的包埋珠在4 ℃下保存180 d,萌发率和再生率最高,分别为68.00%和64.00%。本研究的结果可为春兰等国兰的种质资源保存和种苗生产提供理论和技术指导。     

大麦种子贮藏期间的生理变化及其安全贮藏年限

为了探明常温条件下贮藏的大麦种子劣变生理表现及不同用途大麦安全贮藏期限,以1997～2000年收获、贮藏的8个大麦品种32份种子为材料,对种子过氧化物酶活性、种子生活力、种子浸出液电导率变化规律进行了分析研究。结果表明,随着大麦种子贮藏年限的延长,种子过氧化物酶活性与种子生活力均呈下降趋势,种子浸出液电导率呈上升趋势。种子过氧化物酶活性下降与种子浸出液电导率上升均是导致种子生活力下降的原因。在长江流域常温条件下,大麦种质可以安全贮藏两年半;生产用种的安全贮藏期不到一年半,但品种间存在一定的差异;啤麦原料均可安全贮藏到当年11月份。欲延长大麦种质、生产用种及啤麦原料的安全贮藏期,须改善贮藏条件。     

柱花草种子的超干保存

以圭亚那、西卡、有钩柱花草为试验材料，采用室温硅胶干燥法，获得不同含水量的柱花草种子，经过人工老化和室内回湿，测定其发芽率、电导率、丙二醛等指标。结果表明：圭亚那柱花草种子超干处理到含水量为3.3%、西卡柱花草种子超干处理到含水量为2.7%、有钩柱花草种子超干处理到含水量为3.7%，经室内回湿处理，超干种子细胞膜系统的完整性良好。因此，利用超干技术贮存柱花草种子是可行的。