硅溶胶浸注-热处理改性橡胶木物理性能初探

采用硅溶胶作为浸注改性液，分析橡胶木经过浸注及浸注-热处理改性后物理性能的变化。结果表明：浸注改性使橡胶木增重率提高约20%，气干密度提高15%，平衡含水率降低6%，径向及弦向气干湿胀率均降低20%左右；而橡胶木浸注-热处理材与热处理材相比，质量损失率降低15%，气干密度提升约15%，平衡含水率降低8%，径向及弦向气干湿胀率则分别降低约5%和20%。     

硅溶胶预处理对炭化橡胶木防白蚁及阻燃性能的影响

通过硅溶胶浸注预处理获得橡胶木浸注材,再将橡胶木和浸注材分别于185℃和200℃下热改性处理,研究了硅溶胶预处理对炭化橡胶木防白蚁及阻燃性能的影响。结果表明:蚁蛀等级分别从4提升至3.8和4提升至3.75;埋地1 a后完好指数分别从1.3提升至5.9和2.5提升至5.4;氧指数分别提高16.40%和20.16%;EMC无显著变化;气干密度分别提高18.58%和22.03%;弦向气干湿胀率分别降低了10.27%和9.17%,径向气干湿胀率分别降低了15.00%和17.57%;弦向ASE分别提高了21.75%和11.56%,径向ASE分别提高了20.00%和19.71%。     

硅溶胶预处理对热改性橡胶木力学性能的影响

先采用硅溶胶对橡胶木进行浸注预处理获得增重率为16％～20％的浸注材，再采用185和200 ℃对橡胶木及浸注材进行热改性处理，对比了二者经不同温度热改性后力学性能的差异。结果表明：与热改性材相比，浸注-热改性材的MOR及冲击韧性无显著差异，MOE在185 ℃时有显著性降低，而在200 ℃时无显著差异，弦面、径面及端面硬度均有显著性提高。     

基于FTIR和UV-Vis光谱表征蒸汽介质高温热改性对橡胶木颜色的影响

以水蒸汽作为保护气,将橡胶木分别置于155℃处理2、6 h,185℃处理2、6 h,215℃处理2 h,测定了热改性后的橡胶木颜色,并通过紫外-可见光谱(UV-Vis)和傅里叶变换红外光谱(FTIR)对木材热改性前后的化学结构进行了表征。结果表明,高温热改性处理使橡胶木的颜色从浅黄白色变为橙色然后转向深棕褐色,随着处理程度加深,明度值L*持续降低。热改性程度较浅时色饱和度C*略有增加,木材颜色趋于鲜艳,而随着处理程度加深色饱和度C*大幅降低,颜色趋于黯淡。木材颜色变化的总色差ΔE*可反映热改性的程度,改性处理越剧烈,总色差ΔE*越大,处理温度比处理时间对木材颜色变化的影响更为显著。UV-Vis光谱显示,热改性材在350～550nm波段的吸收显著增强,说明有大量发色基团和助色基团生成。结合FTIR光谱,可以推测热改性过程木质素的相对含量升高,紫丁香基团上的甲氧基脱落,木素上苯环氧键的含量稳步降低,从侧面印证可能发生了生成醌的反应。同时,FTIR光谱中有迹象显示可能在155℃处理2 h时半纤维素的乙酰基就开始大量脱落。     

热改性橡胶木防止粉蠹虫害分析

考察热改性橡胶木在海南岛自然环境下遭受粉蠹虫害的程度、热改性前后木材淀粉和游离糖含量变化。结果表明:橡胶木素材未经过传统的硼化物加压浸注防腐处理,1 a后遭受粉蠹虫蛀,185℃/3 h和215℃/3 h热改性的炭化橡胶木在海南自然条件下放置3.5 a,试材未受到粉蠹虫危害。橡胶木素材中淀粉含量为6.69%,蔗糖占索氏抽提成分比例9.96%,经过高温热改性后,其淀粉与蔗糖含量大幅度降低,200℃/3 h淀粉含量降低为1.03%、蔗糖占索氏抽提成份比例降低为0.67%。     

压力蒸汽热改性橡胶木的物理力学性能分析

为研究介质压力在木材高温热改性过程中的作用,采用压力蒸汽作为传热介质,于155℃/0.4 MPa,170℃/0.4 MPa,170℃/0.8 MPa处理条件对橡胶木进行热改性,测试热改性材的质量损失率、明度、抗弯强度、抗弯弹性模量等指标,探讨不同处理压力和温度改性橡胶木的物理力学性能变化。结果表明,在压强0.4 MPa条件下,155℃和170℃处理的试材,其各项性能可以达到或接近常压条件下更高温度热改性材的性能。介质压强由0.4 MPa增加至0.8 MPa,炭化橡胶木的质量损失率、颜色变化、抗弯强度损失均增大,说明压强越大,热改性程度越剧烈。介质压强对试材的热改性程度有显著影响,提高蒸汽压力可以在较低温度下加快橡胶木的炭化过程,实现木材的高效热改性处理。     

MUF树脂浸注改性橡胶木初步研究

采用水溶性三聚氰胺-尿素-甲醛(MUF)共聚树脂浸注处理人工林橡胶树(Hevea brasiliensis)木材，分析树脂浓度对各项物理力学性能指标的影响。结果表明：MUF树脂对橡胶木有良好的浸注性，随着浸注树脂浓度的升高，木材的增重率逐渐增加4.51%～31.73%；气干密度明显提高3.57%～25.62%；明度指数下降7.39%～11.85%；吸湿率下降12.81%～23.68%，吸水率降低12.73%～29.51%，尺寸稳定性明显改善；抗弯弹性模量增加1.01%～18.15%，抗弯强度提高3.38%     

种植密度与化学调控对春玉米茎秆性状及抗倒伏能力的影响

以迪卡 159为供试材料,设置 6.0×10⁴(D1)、 7.0×10⁴(D2)、 8.0×10⁴(D3)和 9.0×10⁴株/hm²(D4) 4个密度水平,在 8展叶期喷施化控剂玉多十(HK)和清水为对照(CK)2个处理,研究不同种植密度与化学调控技术对植株茎秆性状的影响。结果表明,随种植密度的增大,迪卡 159的株高、穗位高显著增高,茎秆节间长变长,茎粗变小,扁率增大,茎秆强度变弱。HK处理后,株高、穗位高显著降低, 4～5节位节间长大幅度减少,茎粗增加,扁率降低,茎秆强度增强,茎秆横折强度与穿刺强度在 3个时期均随种植密度的上升呈现整体下降趋势,并于乳熟期达到最大值。HK处理后,茎秆的横折强度与穿刺强度增强,其中, 4～5节位提升幅度最大。HK处理增加了灌浆期与乳熟期第 3节位的木质素与纤维素含量, D1、 D2、 D4密度下效果显著。倒伏率随种植密度的升高呈上升趋势; HK处理可以显著降低倒伏率, 4个密度下分别比对照降低了26.15%、 47.72%、 35.17%和33.82%。     

磷-氮-硼复合阻燃橡胶木的燃烧性能研究

采用磷酸二氢铵（DAP）和硼砂（SB）复配制备磷-氮-硼（P-N-B）复合阻燃剂,对橡胶木进行真空加压浸渍处理。通过极限氧指数（LOI）和锥形量热仪（CONE）测试不同配方阻燃剂处理橡胶木的燃烧性能。结果表明：P-N-B复合阻燃剂对橡胶木表现出较好的阻燃抑烟效果。载药率为10.67 wt%时,阻燃橡胶木的LOI值为52.3%,达到难燃或不燃材料标准;阻燃橡胶木的热释放速率降低约60%,热释放总量降低约50%,有效燃烧热明显降低,质量损失速率降低,总发烟量最高减少约97%,CO和CO₂生成总量降低95%以上。氮磷硼协效阻燃橡胶木达到建筑材料阻燃B1级,3种元素协同抑烟效果显著。     

遮荫对夏暑乌龙茶品质的影响及其机理研究报告--茶园遮荫生态效应研究

夏署季黄 茶园遮荫试验结果表明,遮荫显著改善了夏署季茶园的水热条件,能够避免连续高温干旱天气对茶树造成的热害和旱害,降低杂草的生长.与不遮荫的对照处理相比,5～8月份30%、45%和60%遮荫度3个处理树冠层的白昼平均温度、日极端最高温度及温度日较差分别下降了1.47℃～4.42℃、3.95℃～7.26℃和3.33℃～8.44℃,白昼平均湿度、日极端最低湿度分别增加了4.31%～12.31%和3.27%～12.62%,湿度日较差减少了3.58%～12.94%;地表日极端最高温度及日较差分别下降了4.56℃～13.44℃和4.53℃～12.80℃;茶园20cm内土层的温度明显下降,含水率明显提高;茶园持续高温干热天数明显缩短;白天温、湿度极端值出现时间较迟、历时较短.它们与对照的差异均达到极显著或显著水平,且效果(增幅或降幅)随着遮荫梯度的增大和光照强度的增强而加大.     

食用胶对小麦粉面团流变学特性的影响

为明确食用胶在面制食品中的作用,以3种商业小麦粉(特一粉、富强粉、上白粉)为试验材料,分别添加不同比例的海藻酸钠、黄原胶、卡拉胶,分析其对面团流变学特性的影响。结果表明,小麦粉添加0.15%~0.25%的海藻酸钠,面团稳定时间显著提高,弱化度显著降低;添加0.10%、0.20%和0.25%的海藻酸钠,面团最大拉伸阻力显著提高。添加0.02%、0.06%和0.10%的黄原胶,面团最大拉伸阻力显著提高;添加0.10%黄原胶的面团拉伸面积也显著提高。添加0.10%的卡拉胶,面团稳定时间、拉伸面积显著提高,弱化度显著降低。食用胶因小麦粉品质不同对面团流变学特性的影响也不同,除添加0.25%的海藻酸钠外,其他添加量的3种食用胶均可降低特一粉的面团吸水率,提高上白粉的吸水率。研究认为,海藻酸钠、黄原胶、卡拉胶可显著改善小麦粉的面团流变学特性,增强面团筋力。     

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.     

茶叶粉对小麦面粉流变学及糊化特性的影响

为进一步提高茶叶在食品工业中的应用范围,以小麦西农538(中筋)为供试材料,分别添加0、2%、4%、6%、8%和10%的绿茶、红茶和黑茶3类茶叶粉于面粉中,并对其进行面团流变学特性及糊化特性分析。结果表明,3类茶叶粉均可显著改善面团的流变学特性及糊化特性。随着茶叶粉添加量的增加,面团吸水率均显著增大;添加2%~10%的绿茶粉及6%~10%的黑茶粉,面团的形成时间和稳定时间均显著提高,弱化度均显著降低。添加6%的绿茶粉时,面团的拉伸能量和最大拉伸阻力增幅均达到最大值,延伸度出现小幅度升高的拐点;添加4%的红茶粉,面团的拉伸面积显著增大,继续增加添加量则变化不明显;黑茶和红茶粉添加量分别大于4%和6%时,面团延伸度均显著降低。面粉中添加适量的茶叶粉可改善面粉的品质,绿茶粉的添加对面团网络结构形成速度和面团筋力的改良效果大于红茶粉和黑茶粉。面粉糊化的峰值黏度、低谷黏度、最终黏度、峰值时间、回生值随着茶叶粉添加量的增大均呈不同幅度的降低趋势;3类茶叶粉对面粉糊化的热稳定性具有不同程度的改善作用。     

冷冻对椰肉质构特性以及榨汁后流变学和脂肪球粒度分布特性的影响

冷冻贮藏保鲜是目前普遍公认的最为安全的食品保鲜方法之一,已被工业化广泛应用。本研究采用冷冻贮藏食品中常用的4种温度（-80、-40、-18、-10 ℃）对椰肉进行冷冻处理,经过自然解冻后对椰肉质构、榨汁后椰浆流变学和脂肪球粒度特性进行研究与分析。结果表明,冷冻后椰肉硬度明显减小,且随着冷冻温度的升高而减小;椰浆表现出假塑性流体的特征,冷冻使椰肉榨汁后的椰浆黏度、剪切应力和脂肪球粒度都增加,且随着冷冻温度的升高而增加,脂肪球颗粒均匀度下降。     

植物拉丝蛋白的功能特性及其应用

叙述了植物拉丝蛋白的定义和功能特性,并介绍了植物拉丝蛋白的主要功能性及其在食品加工中的应用。     

不同糯小麦品种(系)品质及其烘烤制品研究

为推动糯小麦的品质改良及开发利用,以国内不同育种单位育成的多个糯小麦为试验材料,以普通强筋、中筋及弱筋小麦作为对照,分析其淀粉组分、糊化特性、面团流变学特性,并对其制作的酥条进行比较.结果表明,糯小麦的淀粉含量及直链淀粉含量显著低于普通小麦;在淀粉糊化特性上,糯小麦的低谷黏度、最终黏度、回生值显著低于普通小麦,峰值温度...     

Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

Wheat bran is one of the major dietary fiber sources widely used in the food industry in order to produce fiber-rich foods. The effects of particle size and addition level of wheat bran on the quality of flour and of dry white Chinese noodles (DWCN) were investigated. Results suggested that increasing wheat bran concentration and particle size decreased midline peak value (MPV). However, the MTxW and MPT increased as particle size increased. Peak viscosity, trough, final viscosity, area of viscosity, breakdown, and setback of blends decreased significantly with increasing bran levels from 5% to 20%, but there were no significant differences in the impact of particle size on pasting properties. For the 5% and 10% addition levels, there was no distinct effect in breaking strength of the noodles when bran size was 0.21 mm and 0.53 mm. Hardness, gumminess and chewiness of cooked DWCN showed a downtrend with increasing addition levels and particle size, while adhesiveness showed uptrend. The total score of DWCN showed a downtrend with increasing of addition level and particle size. For the 5% bran level, the scores of cooked DWCN were more than 83 when wheat bran particle size was 0.21 mm and 0.53 mm. By using 5–10% fine bran or using 5% medium bran in wheat flour, it is possible to satisfactorily produce fiber-rich DWCN.     

Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological,Physicochemical and Functional Studies

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico (criollo and manila), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of criollo variety starch (0.1–0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2–0.4%) than corn starch. Mango starches presented a smaller granule size (10 m) than corn starch (15 m), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, butcriollo variety starch presented higher enthalpy values thanmanila variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.     

Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice

Shanlan rice is an endemic upland rice in Hainan province, China. In this study, we investigated the effects of ultrasonic treatment (UT) on the cooking and fermentation properties of Shanlan rice. These effects were evaluated by multiple physical and chemical indicators via scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and high-performance liquid chromatography (HPLC). According to the minimal cooking time and the content of total leached solids, the optimal ultrasonic power and time were determined to be 240 W and 30 min, respectively. The results indicated that the ultrasonic treatment broke the rice surface, loosened the inner structure of rice, and extended the relaxation time. These changes increased water absorption during the cooking process by 8.2% and promoted saccharification and alcohol production at the initial fermentation stage, with a 54.1% higher alcohol content on the first day. The rice wine brewed from the treated rice showed differences in the non-volatile acid contents; malic acid and tartaric acid contents increased, while the acetic acid content decreased significantly. Moreover, the red colour and brightness of the rice wine were significantly improved after the ultrasonic treatment, with a 16.6% increase in the rice wine yield.     

4种复合粘合剂对天然橡胶制品力学性能的影响

研究了RE/A,RS/A,RS/RH,RE/RH,RH等粘合剂体系对天然橡胶硫化特性、物理机械性能、动态热力学性能的影响。结果表明:RS/RH,RE/RH,RH胶料的硫化速度明显较快,最大转矩和其硫化胶的拉伸强度、硬度及定伸应力都显著地高于对照(不加粘合剂),几种橡胶拉断伸长率均不同程度地小于对照,添加粘合剂的胶料其橡胶与织物附着强度远远大于对照,其中RE/RH胶料最大;对照和添加RE/A胶料的弹性模量(E’)、损耗模量(E″)和损耗因子(tanδ)明显最大,其次是RS/RH,RH/RE,RS/A,最低是RH胶料;对照和添加复合胶粘剂橡胶的玻璃化转变温度(Tg)分别为-53.5,-50.4,-54.6,-55.2,-55.8和-56.4℃;各胶料分子链段运动活化能(△H)按上述排列分别为150.6,268.6,163.5,151.6,148.7和113.4kJ/mol。