细粒魔芋精粉及其复合胶的特性与应用研究

采用胶体磨湿法粉碎工艺制备得到细粒魔芋精粉,在该细粒魔芋精粉中添加10%(w/w)黄原胶制备得到复合胶。对该复合胶及细粒魔芋精粉水溶胶的流变特性以及两者在冰淇淋中的应用进行了比较研究。结果表明,与正常粒度魔芋精粉比较,细粒魔芋精粉的溶胀速度快,溶胶粘度低;相同浓度与测定条件下,复合溶胶的粘度数倍高于细粒魔芋精粉溶胶的粘度,切稀现象也比同粘度魔芋溶胶更为明显;以参考用量为0.25%的复合胶作为稳定剂应用于冰淇淋中时,也同样使冰淇淋浆料粘度显著提高,并导致其产生明显的切稀现象,相应冰淇淋制品的粘稠感明显低于以     

草鱼肉块渗透脱水规律研究

为了研究草鱼渗透脱水的一般规律,考察了温度(5～30℃),时间(2～24 h),NaCl浓度(5%～15%),麦芽糊精浓度(0.6～1.2 g/g)以及黄原胶添加量(0～0.004 g/g)等对草鱼渗透脱水过程中鱼块失水量、糖吸收量和盐吸收量的影响。并从理论上详细解释了整个传质过程。试验结果表明：随着时间和温度的增加,失水量、糖吸收量和盐吸收量都增大。NaCl浓度增加,失水量、盐吸收量增大,糖吸收量无显著变化。麦芽糊精浓度增加,盐吸收量显著降低,糖吸收量和失水量一定程度上增大。黄原胶的添加,增大了溶液黏度,三者都减小。     

电场作用下微细通道内纳米流体流动沸腾传热性能

为探究电场作用下微细通道内纳米流体流动沸腾传热特性,该研究在微细通道几何中心布置线状电极来产生0～800 V不均匀电场,采用两步法配置出不同质量分数的SiO2-R141b纳米流体,在截面为2 mm×2 mm微细通道内开展流动沸腾试验,研究不同质量分数纳米流体在不同电压电场作用下微细通道内平均饱和沸腾传热系数以及有效强化传热热流密度范围。通过可视化研究不同电压电场作用下微细通道中汽泡的脱离速率、受限汽泡运动速度以及长径比的变化,分析电场作用下纳米流体流动沸腾强化传热机理。利用传热综合性能评价方法研究不同强化技术对微细通道的强化传热综合性能的提升。研究结果表明,相较于纯制冷剂,单独电场强化、单独添加纳米颗粒强化、电场与添加纳米颗粒复合强化作用最大饱和沸腾传热系数分别提升44.9%、20.9%、58.0%。电场作用下纳米流体强化传热综合性能最高,平均传热综合性能评价因子为1.34。该研究结果可为微细通道内复合强化传热技术的应用提供参考。     

基于比色化学传感器定量检测土壤中可交换态Cu2+的研究

基于比色化学传感器的特性,通过溶液颜色视觉变化的定性和紫外-可见分光光度法(UV-Vis spectro-photometry)的定量用于可视化检测土壤中可交换态Cu2+的含量。将2～50 mmol/L的Cu(NO3)2溶液掺入到蒙脱土和高岭土中,并且从铜矿区内采集了受污染的土壤样品。基于氯化钙阳离子交换法提取可交换的Cu2+,使用化学传感器通过UV-Vis分光光度法测定溶液中的Cu2+浓度,并与传统的电感耦合等离子体质谱(Inductively Coupled Plasma Mass Spectrometry,ICP-MS)法进行比较分析。结果表明,在受污染的土壤中最低检出浓度为0.030 mmol/L,溶液颜色变化肉眼可辨,能够达到可视化。首次提出了对于比色化学传感器应用于土壤体系中基于CaCl2提取的可交换态Cu2+的定量分析方法,能够对土壤中有害重金属元素的可视化定量检测提供一定的理论基础。     

换热器微细通道纳米流体沸腾混沌特征与强化传热的关系

为探究微细通道内纳米流体流动沸腾系统的传热性能、非线性特性及其相互关系,分别以质量分数为0.05%、0.10%、0.15%、0.20%和0.30%的Al2O3/R141b纳米流体和R141b纯制冷剂为试验工质,在2 mm×2 mm的矩形微细通道内进行流动沸腾试验,计算得到了不同浓度纳米流体的沸腾传热系数,建立了试验段进出口压差时间序列,运用Hurst指数分析、关联维数、最大Lyapunov数和Kolmogorov熵研究了该时间序列的非线性特征,并比较其与传热系数之间的关系,结果表明:相比纯制冷剂,纳米流体流动沸腾系统的混沌程度更强,传热性能也更好;纳米流体的混沌程度随着浓度的升高先增强后减弱,其沸腾传热系数也随着浓度的升高先增加后减小,试验工况下质量分数为0.1%的纳米流体的各项非线性特征量均达到最大值,混沌程度最强,相应的沸腾传热系数也为最大,其平均沸腾传热系数可达4.25 k W/(m~2·K),而纯制冷剂仅为2.42 k W/(m~2·K)。该文采用非线性分析与试验相结合的方法,更能准确描述微细通道沸腾系统的动力学特征,可为进一步研究微细通道纳米流体相变强化传热机理提供参考。     

基于介电特性的水中钾盐浓度检测

为了寻求快速检测水中污染物的方法,该文分析了钾盐水溶液中不同离子浓度与其介电特性的关系,研究基于介电特性的水中钾盐浓度快速检测方法。采用新型液体介电特性检测传感器,通过试验测量不同浓度的钾盐水溶液在宽频率范围内的频率响应特性,采用偏最小二乘(partialleastsquare,PLS)回归,建立钾盐水溶液中各种离子浓度的预测模型。通过主成分分析识别钾离子的特征频率,用得到的特征频率建立预测钾离子浓度的新模型。结果表明,每种离子都有其独特的频率响应模式,不同种类的钾盐溶液其频率响应特性在低频区存在明显差异。对低浓度混合溶液,在只使用增益数据时,钾离子浓度偏最小二乘(PLS)回归训练模型的R2高达0.98865,相应的均方根误差为0.37598mg/L;而验证模型的R2达0.98861,相应的均方根误差为0.41031mg/L。主成分分析和特征频率的识别使数据量大幅度减少,同时也有较高的预测精度。     

低分子量有机酸对红壤和黄褐土K+吸附动力学的影响

采用连续流动法研究了低分子量有机酸影响下供试土壤的钾素吸附动力学特征,探讨了描述土壤K 吸附动力学的最优模型。结果发现,有机酸（苹果酸、柠檬酸）作用下,红壤吸附的K 量均低于对照（不加有机酸）处理,0.1 mmol/L草酸处理除外。黄褐土对K 的吸附因K 浓度的不同而差异明显。当K 浓度为0.1 mmol/L时,有机酸作用下黄褐土吸附的K 量低于对照,而当K 浓度为1.0 mmol/L时,有机酸作用下的黄褐土K 吸附量高于对照。K 吸附反应速度与时间的自然对数lnt间存在良好的线性关系（R0.05=0.754,R0.01=0.874）。1.0 mmol/L KCl处理的初始吸附速率较高,反应速度降低的较快。对红壤、黄褐土吸附K 的数据进行拟合,双常数方程、指数方程和Elovich方程拟合效果较好,都达到了极显著水平,一级动力学方程拟合效果不好。双常数方程的相关系数（R）高于Elovich方程和指数方程,双常数方程是描述红壤和黄褐土在有机酸作用下K 吸附动力学的最优模型。结果表明,有机酸对两种土壤吸附能力的影响均表现为草酸＞柠檬酸＞苹果酸。有机酸作用下红壤和黄褐土的K 吸附过程主要受土壤电荷的影响。     

应用拉曼和中红外衰减全反射光谱测定溶液和土壤中的硝酸盐

为比较拉曼光谱和红外光谱在溶液和土壤中硝酸盐含量定量分析的适用性,采用两种光谱对溶液和土壤中的NO3–-N含量(0~200 mg/L)进行快速测定。结果表明,溶液中硝酸盐的拉曼特征峰在1 047 cm–1处,该特征峰强度与NO3–-N浓度成正比,对1 035~1 060 cm-1波段拉曼光谱峰面积和NO3–-N含量进行线性回归,决定系数R2为0.995 4;溶液中硝酸盐的中红外衰减全反射光谱特征吸收峰在1 350 cm–1,吸收峰与NO3–-N含量成正比,特征吸收区1 200~1 500 cm–1峰面积与NO3–-N含量的决定系数R2为0.991 1,表明两种光谱都可用于溶液中硝酸盐的测定。对于土壤样品,红外光谱在1 250~1 500 cm–1处有硝酸盐吸收峰,且吸收峰与NO3–-N含量成正比,峰面积与NO3–-N含量之间的决定系数R2为0.968 4;而对于拉曼光谱,硝酸盐的拉曼峰因受较强干扰导致吸收峰不明显,峰面积与NO3–-N含量之间的决定系数R2仅为0.000 9,表明中红外衰减全反射光谱可用于土壤中硝酸盐的测定,而拉曼光谱则很困难。因此,拉曼光谱和中红外衰减全反射光谱都可用于溶液中硝酸盐的测定,且前者灵敏度要高于后者;中红外衰减全反射光谱可用于土壤中硝酸盐的测定,而拉曼光谱难以用于土壤中硝酸盐定量分析,这为硝酸盐的快速测定提供理论依据和技术支持。     

柠檬酸对茶园紫色土微团聚体竞争吸附Zn、Cd影响

采用批量培养和平衡吸附法,选取原土及微团聚体颗粒组为对象,研究Zn(II)、Cd(II)单一存在、二元竞争及竞争体系中加入柠檬酸(0.1,1,10mmol/L)等3种处理的等温吸附特性及影响。结果表明:(1)以专性吸附方式为主的多层吸附随Zn~(2+)、Cd~(2+)强度增加逐渐饱和,吸附能力以0.002mm最优、0.05~0.002mm和原土次之,0.25~0.05mm和2~0.25mm结合能力稍差,不同条件下Cd较Zn更易积累。吸附过程为自发吸热反应,热力学Freundlich方程(Zn:R2=0.960~0.997;Cd:R2=0.957~0.995)拟合结果优于Langmiur方程(Zn:R2=0.952~0.995;Cd:R2=0.913~0.991)。最大吸附量与有机质含量具有显著相关性。(2)单一处理Zn、Cd的固持效果明显、共存处理时Zn、Cd竞争行为表现为彼此削弱,Zn对Cd的吸附具有更强抑制作用。(3)添加不同浓度柠檬酸后Zn、Cd吸附水平介于单一及共存处理之间呈动态变化(Zn、Cd接近),0.1~1mmol/L利于Zn、Cd固持,增至10mmol/L后加速淋洗,仅0.002mm粒径富集量持续提升。表明柠檬酸作为一种调节剂,能适度保持土壤Zn供给并弱化Cd迁移活性,缓解茶园土壤复合污染。     

亚热带土壤导水特征对钠盐溶液浓度的响应

再生水中高浓度钠盐溶液入渗对土壤水力特性的影响是长期低质水灌溉引起土壤生态环境退化的关键问题之一。该文采用定水头渗透法、一维水平土柱吸渗法测定不同浓度钠盐溶液条件下亚热带地区黏性潮土、沙性潮土、红壤、水稻土、紫色土共5种土壤的水动力学参数,分析了土壤理化性质和钠盐溶液浓度对土壤导水特征的影响及其作用机制。结果表明:土壤粉粒、交换性钙及交换性镁含量具有促进土壤水分运动的作用,而土壤黏粒、交换性铁及交换性铝含量则表现出抑制作用。与蒸馏水处理相比较,钠盐加快了土壤水分黏性潮土、沙性潮土及水稻土中的土壤水分运动速率,分别可最高提升其土壤水分扩散率为22.0%、37.3%、39.7%;钠盐减缓了红壤和紫色土的水分扩散速率,溶液钠盐浓度越高,其抑制作用越明显。土壤饱和导水率随溶液盐浓度升高呈先降后升的趋势,1~10 g/L钠盐浓度范围内土壤饱和导水率与钠盐浓度具有良好的抛物线关系(R^2>0.807),各土壤导水率最小极值点的钠盐浓度在5 g/L左右。因此,再生水灌溉利用时其盐浓度适度控制低于其极值点浓度。     

玉米淀粉与黄原胶复配体系流变和凝胶特性分析

为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 (g/g)较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供理论依据。     

玉米淀粉与黄原胶复配体系流变和凝胶特性分析

为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 g/g较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供参考。     

Effect of Aqueous Impregnation of Rice Kernels with Gum Arabic and Xanthan on Storage Stability of Frozen Rice Cakes

Rice kernels were steeped (10°C, 5 h) in an aqueous solution containing gum arabic (0.36%) and xanthan (0.24%) and then drained, wet‐milled, and steamed to prepare rice cakes. The cakes were then frozen (–40°C for 50 min). The effect of the gum addition on the textural properties of the cakes during storage for 46 h at 25°C after being thawed was examined. Using the combination of gum arabic and xanthan mitigated the quality deterioration of rice cakes such as aggregation of rice flour, which had been induced by xanthan alone. Also, the increase in hardness during storage was substantially reduced by soaking rice kernels in the gum arabic/xanthan solution. Overall results revealed that the steeping in the gum solution improved the storage stability of rice cakes.     

Reduced‐Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum

Reduced fat (RF) mayonnaise was formulated by replacing part of the oil with gelatinized rice starch and xanthan gum, and the effect of their inclusion on the rheological properties was investigated. In the RF mayonnaise preparation, oil or fat was partially replaced by modified waxy rice starch paste at levels of 10, 30 (SP30), and 50% (SP50) of total oil used. Xanthan gum was added to SP30 and SP50 at the level of 0.2% each, designated SP30G and SP50G. Excellent emulsion stability was maintained until 30% of oil was replaced. The flow behavior of the RF mayonnaises was thixotropic, which indicates a decrease in viscosity with increased shear rate. Both yield stress and consistency index decreased with increasing starch paste content. The addition of xanthan gum increased the yield stress and consistency index. The elastic modulus (G′) of the RF mayonnaises was always greater than the loss modulus and decreased with increasing starch paste content. The SP30G sample exhibited a higher G′ value despite its low oil content. The SP30G mayonnaise formulated contained 23% lower total calories, compared with full‐fat mayonnaise, and exhibited similar rheological properties to that of commercial RF mayonnaise.     

Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion

The effect of arabic gum (AG) and xanthan gum (XG) on the physicochemical properties of 2% pesticide avermyctin in water emulsions was systematically investigated by measuring creaming stability, droplet size, zeta potential, and rheology. Addition of AG and XG had significant influence on the physicochemical properties of emulsions. Emulsions showed high stability throughout the storage time in the AG concentration range of 0-0.14%. In contrast, addition of XG induced the apparent creaming of emulsion as the XG concentration increased from 0.011 to 0.15%, which might be well explained by the depletion flocculation of droplets. The droplet diameter increased progressively with increasing AG concentration; however, it sharply grew initially with XG concentration and reached a maximum, followed by a gradual decrease. Zeta potential increased gradually as AG concentration was lower than 0.081%, followed by a slight decrease, whereas it reduced dramatically as XG concentration increased from 0.011 to 0.040% and then remained almost unchanged. In the AG concentration range of 0-0.14%, the emulsion exhibited typical Newtonian flow behavior and the viscosity decreased a little. The XG emulsion exhibited Newtonian flow behavior at low XG concentrations (≤0.019%), whereas, non-Newtonian flow behavior was displayed at relatively high XG concentrations (>0.019%), wherein viscosity value and yield value increased gradually as XG concentration increased. In addition, the curves of shear stress versus shear rate for XG emulsion and solution were well fitted by a power law model and the Herschel-Bulkley model; the Herschel-Bulkley model fitted much better. The present study would provide useful information for the reasonable application of AG and XG in making stable pesticide emulsion.     

Kinetic Analysis of Thermophilic Anaerobic Digestion of Wastewater Sludge

Conventional mesophilic anaerobic digesters are sometimes subject to process upset and have earned the reputation of being difficult to cope with sludge overloading. This study was conducted to examine the thermophilic process as a viable alternative. An analysis of field data from an operating mesophilic sludge digester was conducted in parallel with experimental runs on a laboratory thermophilic reactor using similar sludge. The results showed that thermophilic anaerobic digestion was a viable alternative to the mesophilic process especially for overloaded digesters in warm climates. The optimum hydraulic retention time for the thermophilic process was 10 days which can lead to substantial savings in digester capacity. A simplified kinetic model was developed and applied in the analysis of steady-state operation of thermophilic anaerobic sludge digesters.     

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.     

低浓度甘蔗渣化学浆流变特性的研究

该文对不同浓度、打浆度、剪切速率对低浓度甘蔗渣化学浆流变特性的影响进行了实验研究,对不同因素引起浆料表观黏度变化的机理进行了分析,结果表明：随浆料浓度增加,纸浆表观黏度呈指数式增加;打浆度影响浆料的微观结构,随打浆度升高,纸浆表观黏度呈下降趋势;低浓度纸浆的表观黏度随剪切速率提高而递减。在实验测量范围内,甘蔗渣低浓度纸浆为满足幂律关系的非牛顿流体,拟合的本构方程的流变特性指数n<1,因此其在测量范围内为拟塑性流体。另外,随着纸浆浓度的降低,流变特性指数n增加,表明随低浓度纸浆逐渐变稀,所表现出的流变特性向着牛顿流体的方向趋近。低浓度纸浆流变特性的研究为纸浆模塑生产线流送系统提供了设计基础。     

In vitro study of possible role of dietary fiber in lowering postprandial serum glucose

There have been many reports concerning the role of dietary fiber in lowering postprandial serum glucose, and the main mechanism was regarded as the viscosity of different dietary fibers in hampering diffusion of glucose and postponing absorption and digestion of carbohydrates. In this paper, two kinds of water-insoluble dietary fibers, water-insoluble dietary fiber of wheat bran and enzyme-resistant starch of maize amylose, and four kinds of water-soluble dietary fibers, water-soluble dietary fiber of wheat bran, carboxymethyl cellulose, guar gum, and xanthan gum, were used to investigate their postprandial serum glucose lowering mechanism in vitro. The results showed that these dietary fibers lowered postprandial serum glucose levels at least by three mechanisms. First, dietary fibers increase the viscosity of small intestine juice and hinder diffusion of glucose; second, they bind glucose and decrease the concentration of available glucose in the small intestine; and, third, they retard alpha-amylase action through capsuling starch and the enzyme and might directly inhibit the enzyme. All of these decreased the absorption rate of glucose and the concentration of postprandial serum glucose.     

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

The effect of hydrocolloids addition (0, 25, or 1.5 g/100 g of flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high‐methoxyl pectin (P), locust bean gum (LBG), and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques including farinograph water absorption, water imbibing capacity, SDS sedimentation test, and sucrose solvent retention capacity. The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal component analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1–1.5%). Flour‐P mixtures showed the lowest absorption. GG‐added mixtures led to the more stable doughs and P to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for XG and GG at the highest levels). However, when enough water was added, more variation in textural attributes among doughs could be observed by PCA. No remarkable differences compared with the control were observed in the gluten network, as evaluated by scanning electron microscopy. Hydrocolloid incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added and the structure and concentration of the hydrocolloid.