烟熏牡蛎罐头的技术研究

本文主要探讨鲜牡蛎和烫煮后牡蛎氨基酸含量的变化,鲜冻牡蛎及烫煮冻牡蛎滴水率比较,进行不同烟熏工艺的条件选择实验,确定了以浸渍法及置入法(烟熏液总量1%,5h,60℃)研制全汁烟熏牡蛎罐头的生产流程及生产工艺,并进行了小型试验。     

GPS40—9F犁屏蔽泵的设计

为提高屏蔽泵的性能和缩短设计周期,在数值模拟的基础上对GPS40—9F型屏蔽泵的屏蔽电机和泵的水力元件进行了设计．利用ANSYS参数化设计语言APDL编写命令流完成磁场模拟过程,并对屏蔽电机的两个模型所计算得到的磁力线、磁流密度分布进行对比分析．对屏蔽泵的水力部件进行三维建模,运用CFX软件对多个不同工况点下的流场进行模拟,分别采用SIMPLER算法及SIMPLE算法进行迭代运算,对比分析了后处理得到的压力云图．结果表明,模型2的气隙磁通大于模型1,说明屏蔽电机设计成细长型更有利于机电能量转换．在相同模型、相同网格条件下,采用SIMPLER算法的计算效率要高于SIMPLE算法,SIMPLER算法具有更好的收敛效果,并将模拟计算结果与试验数值进行对比,验证了数值模拟计算的可行性和准确性．     

屏蔽泵冷却循环回路的热流耦合

为了研究屏蔽泵冷却循环回路与泵内部温升关系,模拟计算了屏蔽电动机内部温度场与压力场的分布以及冷却循环回路中的温升,分析了冷却液与电动机定转子之间的对流换热信息.以冲压成型屏蔽泵实型样机为研究对象,利用工程仿真软件CFD,对屏蔽泵叶轮前后腔体、冷却循环回路等全流场进行热流耦合数值分析.结果表明:屏蔽套间隙内的温升在不同流量工况下温度变化较小,最大温差为0.97 ℃;额定流量工况下,轴孔径的大小对屏蔽电动机的温升影响较小.随着轴孔径的逐渐增大,电动机内的最大温度逐渐减小;在额定流量工况下,由屏蔽泵数值与理论计算两种情况的循环流量与轴孔径的关系可以得出:数值计算与理论计算两者的结果基本一致,研究结果为屏蔽泵冷却循环回路的设计提供理论依据.     

密封泵中无轴承永磁同步电动机的试验研究

为解决密封泵系统中泵体的密封性问题,提出采用无轴承电动机替代传统电动机构成新型无轴承密封泵方案,研制无轴承电动机成为其关键.阐述了无轴承密封泵中永磁型无轴承电动机转子悬浮原理,并给出电磁转矩和径向悬浮力数学模型.根据无轴承永磁同步电动机控制系统功能框图,构建无轴承永磁同步电动机数字控制系统,为了使控制系统软件与硬件之间互相配合,设计并使用人机交互界面对无轴承永磁同步电动机控制系统中转速、PID控制器等参数进行实时在线调试和控制.样机试验结果表明:使用人机交互界面进行试验调试,能够快速地达到预期目标,转子转速为1 200 r／min,转子轴心在平衡位置中心(0,0)附近振动,径向偏心位移振动幅值控制在50 μm范围之内,满足对无轴承永磁同步电动机数字控制系统进行实时在线调试和控制的要求,对无轴承密封泵的研制与应用具有重要的理论意义和实用价值.     

甘蔗笋营养成分及其软罐头灌液最佳配方确定

以新鲜甘蔗梢中剥取的嫩脆甘蔗笋为原料,分析甘蔗笋中主要营养成分及其含量,测得每100 g鲜甘蔗笋含总可溶性固形物7.2 g,还原糖2.67 g,灰分1.3045 g,磷81.5 mg,蛋白质3.653 g,氨基酸2.35 g、总酸2.65 g、维生素C 3.8 mg,营养非常丰富.并研制甘蔗笋软罐头生产工艺,用正交试验...     

桔子罐头贮藏稳定性研究

为了研究不同加工和贮藏条件对桔子罐头稳定性的影响。采用贮藏试验,分析了贮藏时间、贮藏温度、生产时期和桔瓣规格对桔子罐头的固形物重量、糖度、pH值和失水率等理化指标的影响。结果显示:固形物重量、糖度、pH值和失水率在贮藏1周后趋于稳定。贮藏温度、生产时期和桔瓣规格对贮藏稳定性有影响,贮藏温度越低,生产时间推迟,桔瓣规格越小,越有利于产品的贮藏稳定性。     

酸甘蓝罐头加工技术的研究

对酸甘蓝罐头加工中含酸量变化及产品感官质量的分析表明：酸甘蓝发酵适宜的盐浓度为２０ｇ／Ｌ，温度为１５～２０℃；在１５℃下经６ｄ发酵或２０℃下经４ｄ发酵后，制成罐头于沸水中杀菌１０ｍｉｎ，制品质量较好。     

A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.     

Comparison of Moist and Dry Cooking on Sensory Quality,Consumer Acceptance and Marketability of Canned Bighead Carp

Abstract

Canned bighead carp has shown potential as a freshwater fish product. Canned products made from bighead carp loins that had been either cooked in steam or a convection oven were evaluated by a consumer panel of 90 individuals. The consumers were not told the identity of the fish under consideration. Acceptability was estimated by use of hedonic scales for sensory attributes, open-ended questions about how the products compared to similar canned fish products, and the just right scale for attribute direction for change. Willingness to pay compared to similar products also was determined for each product. Both carp products were light in color and contained less than 1% crude lipids. Acceptability of both products was good with the steam-cooked carp products being slightly more preferred in most categories. For the sensory attribute, “overall liking,” 54% of panelists rated the steam-cooked product as either like very much or like moderately. Likewise, over 60% of panelists indicated that either carp product was better than or equal to canned tuna and that they would be willing to pay as much for either product as tuna.     

椰奶花生罐头的加工工艺

以花生为主要原料,配以椰粉、奶粉、蔗糖、稳定剂及其他辅料,通过正交实验优选椰奶花生的汤汁最佳配方和工艺流程,并对杀菌恒温时间进行研究。实验结果显示,最佳工艺配方为:椰粉2.0%,奶粉3.0%,蔗糖14%,pH值5.5,最佳杀菌恒温时间为20min。