响应面法优化常温饮用型酸乳配方

采用响应曲面法对常温饮用型酸乳的配方进行优化。用Plackett-Burman设计法研究全脂乳粉与乳清粉的蛋白比例、琼脂、淀粉、果胶、果糖和稀奶油添加量6 个因素对酸乳黏度及持水力的影响,筛选出影响酸乳黏度和持水力的显著因素,用Box-Behnken试验设计优化最佳配方。结果表明：全脂乳粉与乳清粉的蛋白比例、琼脂、淀粉及果胶添加量是影响常温饮用型酸乳黏度和持水力的显著因素（P＜0.05）;经过响应面试验设计建立黏度、持水力和4因素的模型,对此模型进行求解得到最佳配方为全脂乳粉与乳清粉的蛋白比例5∶1、琼脂     

中温高黏度介质双端面主密封热力特性分析

为研究中温高黏度介质双端面机械密封主密封的传热和变形规律以及冲洗液的压力和温度对其影响,从而为密封性能改进和冲洗液的高效控制提供依据.以乳液输送设备双端面机械密封(AR201)为研究对象,建立传热计算模型,采用有限元法分析主密封温度场,研究了密封环温度和变形量随冲洗液压力和温度的变化规律.研究表明:密封环端面的最高温处于动静环接触面靠近密封腔位置处,在冲洗液的作用下,动静环内径侧温度明显低于外径侧,动静环温度自接触面开始沿轴向至环外侧逐渐降低;端面最高温度和最大变形量随冲洗液温度和压力的升高而增大,最大变形量的大小和随冲洗液参数变化的波动幅度与密封材料有关;合理选择冲洗液压力和温度是有效改善主密封性能的措施,对于AR201机械密封,将冲洗液压力控制在0.80~0.85 MPa和较低的温度能减少端面磨损现象.     

300 MW轴封型核主泵循环油泵的数值模拟与试验研究

研究了300 MW轴封型核主泵循环油泵的螺旋轴流式叶轮结构功能和性能特点,对循环油泵过流部件的内部流动进行了三维数值模拟,并预测了油泵的水力性能,论证了螺旋轴流式叶轮和径向导叶设计及参数选取的合理性.通过对循环油泵在不同介质温度下的水力性能试验,分析不同油温下滑油黏度对水力性能的影响及其机理.结果表明:在大流量工况下,循环油泵性能的预测结果和试验结果具有较好的一致性;螺旋轴流式结构使循环油泵具有高抗汽蚀性能和高可靠性,但效率仅为10%左右;循环油泵的效率和扬程均随着温度的升高而升高,这是由于滑油黏度随温度升高而减小,叶轮的圆盘摩擦损失、叶轮和导叶流道内部的流动损失均明显减小;循环油泵的水力特性完全满足核主泵推力轴承滑油系统的的运行要求,研究结果可为润滑油系统的分析与设计提供依据.     

Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties

Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performance. Falling number (FN) values of composite flours ranged from 199 to 223 s. Viscosity analysis results showed that wheat flour mixed with WGF had higher pasting temperature and lower viscosities. Dough rheological properties were also investigated using farinograph and extensograph. The addition of WGF diluted the gluten protein in dough and formed weak and inextensible dough, which can be studied by scanning electron microscope (SEM) analysis. CSB made with WGF had significantly lower volume, specific volume and higher spread ratio. The sensory acceptability and physicochemical quality of CSB were improved with the application of a low level of WGF (3% and 6%). However, results showed that a high level of WGF over 9% is not recommended because of unsatisfactory taste. As a whole, addition of appropriate level of WGF in wheat flour could improve the quality of CSB.     

Aging Behavior Analysis of Asphalt based on Nonlinear Differential Dynamic Model

In order to study aging behavior and anti aging performance of asphalt, aging tests were carried out with rolling thin film oven test(RTFOT) and oven aging test at 60℃, and aged asphalt was extracted from pavements of different service life. Viscosity of asphalt samples was fitted with nonlinear differential dynamic model. With parameter study, property changes, aging rate of asphalt and the difference of aging mechanism were analysed under different aging conditions. It was shown that the nonlinear differential dynamic model can simulate asphalt aging process in the laboratory or on site effectively. At the same time, model parameters(L and r) can quantify aging state and aging rate. Asphalt had its limited aging state corresponding with different aging temperature. Ultimate aging degree of RTFOT and field aging were about 4~5 times of that of oven aging test at 60 ℃. And aging effect of RTFOT for 6h was about equivalent with that of field aging for 6 years. Thus time delay RTFOT can simulate long term aging of pavement asphalt.     

Mechanism on Hot Mix Asphalt Construction under Low Temperature Condition

In order to explore the mechanism of low temperature construction and influence of additives on the high temperature performance of the asphalt concrete pavement, the viscosity at 110 ℃, 120 ℃ and 135 ℃ and softening point were measured for SBS modified asphalt and base asphalt with different additive content of ADZ, ADW or ADS, respectively. The additives can reduce viscosity of asphalt and realize construction of asphalt concrete in low temperature. The experimental results showed that: To some extent, three kinds of additives can reduce the viscosity of base asphalt or SBS modified bitumen. In contrast, at lower temperature (120 ℃or 110 ℃), the viscosity of SBS modified asphalt and base asphalt with ADW or ADS were obvious smaller than that of ADZ. With the increase of the three types of additive content, the softening points of base asphalt also increased. However, the softening points of SBS modified asphalt with lower additive content of ADZ, ADW or ADS were smaller than those without ADZ, ADW or ADS.     

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical,Textural, and Sensory Properties of Yogurt

ABSTRACT

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).     

粳稻谷储藏期间品质变化的动力学研究

通过对不同温度条件下(15℃、20℃、25℃、30℃)储藏的粳稻谷过氧化物酶(POD)活性、峰值粘度变化进行监测(储藏时间为180d,测定周期为30d),结合动力学分析方法,在研究储藏条件对粳稻谷品质影响的基础上建立相应的品质变化预测模型。结果表明:过氧化物酶活性随着储藏时间的延长而逐渐下降,且温度越高,下降得越快,在温度为30℃、25℃、20℃、15℃条件下储藏180d后,粳稻谷过氧化物酶残余活力依次下降至16.74%、23.85%、38.35%、40.17%;峰值粘度随着储藏时间的延长而呈现波动上升的趋势,温度越高,上升的趋势越明显,在30℃条件下储藏180d后,峰值粘度上升至3495cP,而在温度为25℃、20℃、15℃条件下储藏的粳稻谷样品,峰值粘度依次上升至3307cP、3262cP、3018cP。粳稻谷过氧化物酶活性、峰值粘度的预测模型依次是:lnAt=-e-31007.16/RT×t+4.6052、lnAt=-e-24467/RT×t+7.7337。动力学模型预测值与实际测量值的相对误差在1%~12%之间,可以对储藏期间粳稻谷品质变化进行预测。     

不同海拔条件下耐冷性粳稻品种的稻米淀粉RVA谱特性

以4个强耐冷性粳稻品种和5个弱耐冷性粳稻品种为材料,比较分析了云南高原粳稻区不同海拔条件下不同耐冷性粳稻品种的稻米淀粉RVA谱变化特征。随种植海拔的升高,弱耐冷性品种的消减值明显增大,峰值黏度和崩解值显著减小,而强耐冷性品种的峰值黏度和崩解值呈先降后升趋势,消减值则表现先升后降趋势。强耐冷性品种的稻米淀粉RVA谱特性受海拔变化的影响较弱耐冷性品种小,蒸煮食味品质表现相对稳定,但弱耐冷性品种的蒸煮食味品质随海拔升高明显呈变劣趋势。     

几种天然橡胶恒粘剂恒粘特性的研究

研究了在天然鲜胶乳中分别以盐酸羟胺、硫酸羟胺、盐酸联胺、硫酸联胺、水合联胺、盐酸氨基脲、苯胺等作恒粘剂,采用微生物凝固工艺制备的天然橡胶（NR）在常温贮存过程中门尼粘度的变化。结果表明,盐酸羟胺、硫酸羟胺的用量在0.05%（对干胶）时就可以使NR的门尼粘度稳定,可制得低粘度的恒粘NR;水合联胺的用量需要达到0.20%～0.30%时,可制得中高粘度的恒粘NR;盐酸氨基脲的用量在0.05%时,可制得中等粘度的恒粘NR,用量在0.10%～0.20%时,可制得低粘度的恒粘NR;苯胺的用量在0.01%～0.03%时,可制得中等粘度的恒粘NR,用量在0.05%～0.20%时,可制得高粘度的恒粘NR;硫酸联胺和盐酸联胺无法使NR的门尼粘度稳定,但它们能使NR的门尼粘度增加。