棉籽粕双螺杆挤压脱毒中几个工艺参数的研究

利用自行开发的双螺杆食品挤压机对棉籽粕进行挤压脱棉酚试验,考察了含水率、螺杆转速和喂料速度等参数对脱毒效果与挤出产量的影响。实验中采用响应表面法进行实验方案设计和数据分析。结果表明：减低含水率、喂料速度,提高螺杆转速可使脱毒效果改善。喂料速度是影响挤出产量的主要因素。喂料速度越大,产量越大,因而实际中脱毒效果与产量间存在如何均衡的问题。文中相应给出了本实验条件下的几个响应模型,用以评价各加工变量的影响。实验结果还表明本研究所用的双螺杆挤压机的结构参数在棉籽粕挤压脱毒方面是卓有成效的。     

Effects of Thermomechanical Extrusion and Particle Size Reduction on Bioconversion Rate of Corn Fiber for Ethanol Production

The objective of this research was to evaluate the effect of thermomechanical extrusion and particle size (PS) reduction on the bioconversion rate of corn fiber for ethanol production. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 120 g/min, feed moisture content of 30%, melt temperature of 140°C, and die diameter of 3 mm. Raw and extruded corn fiber were separated into three different PSs (1 > PS ≥ 0.5, 0.5 > PS ≥ 0.3, and 0.3 > PS ≥ 0.15 mm) with a wire sieve. Extrusion pretreatment and PS reduction resulted in a significant (P < 0.05) difference in physical properties and color values of extruded corn fiber as a result of accelerated degradation of corn fiber structure. Significant increase in water solubility index of extruded corn fiber at 0.3 > PS ≥ 0.15 mm was an indication of high degradation of starch during extrusion for higher release of polysaccharides. Moreover, extruded corn fiber at PS reduction 0.3 > PS ≥ 0.15 mm also significantly increased (P < 0.05) ethanol yield (69.11 g/L) and conversion (68.18%) by increasing protein digestibility and free amino nitrogen, which are essential for higher fermentation efficiency.     

Effects of Extrusion and Starch Removal Pretreatment on Zein Proteins Extracted from Corn Gluten Meal

In this study, the structure and selected properties of zeins extracted from corn gluten meal (CGM) pretreated by extrusion and removal of starch were investigated. The structure and properties of the zeins from pretreated CGM changed significantly. Pretreatments can decrease the extraction yields of zeins and change the granule shape and size of zein aggregates. The studies indicated that extrusion and removal of starch can significantly decrease the thermal enthalpy (ΔH₁ and ΔH₂) of zein from 1.94 ± 0.20 to 0.19 ± 0.10 and from 107.20 ± 0.80 to 78.62 ± 2.30 and J/g, respectively. The SDS‐PAGE results confirmed that the molecular weight of zeins from CGM was 24,000 and 27,000, and the molecular weight of zeins did not change with the pretreatment. On the other hand, the circular dichroism spectroscopy results showed that the processing of extrusion and removal of starch can change the secondary structure content of β‐sheets and β‐turns; these results indicated that extrusion and removal of starch can significantly break the secondary structure of zeins. Furthermore, extrusion and removal of starch can change the sulfhydryl content of zeins. The obtained results provided some fundamental information that is useful for further modification of CGM to improve its functional properties and industrial applications.     

Effects of Corn Sample,Mill Type,and Particle Size on Corn Curl and Pet Food Extrudates

The effects of corn sample, grinder type, and particle size of ground corn on the extrusion of corn curls and pet food were studied. Extrusion runs were conducted using a twin-screw extruder. Properties of corn curl and pet food extrudates were affected significantly by corn samples obtained from different parts of the country (Nebraska, Illinois, and Texas), even though grinding and extrusion parameters were held constant. The type of grinder used to grind the corn had an effect on extrusion properties. The volumetric expansion index (VEI) of extrudate from pin-milled samples was lower than that of extrudate from the same corn ground in a hammer mill or roller mill. Small particle size, obtained by grinding corn in a hammer mill with different screen sizes, produced extrudate with a significantly higher VEI than extrudate from coarse- or medium-sized particles.     

Effects of Ground Corn Particle Size on Ethanol Yield and Thin Stillage Soluble Solids

The effects of ground corn particle size on ethanol yield and soluble solids in thin stillage was evaluated using a 2‐L laboratory dry‐grind procedure. The procedure was optimized for grinding, liquefaction, sacchari‐fication, and fermentation parameters. The optimized procedure was reproducible with a coefficient of variation of 3.6% in ethanol yield. Five particle size distributions of ground corn were obtained using a cross‐beater mill equipped with five screens (0.5, 2, 3, 4, and 5 mm). Particle size had an effect on ethanol yield and on soluble solids concentration in thin stillage. The highest ethanol yield of 12.6 mL/100 mL of beer was achieved using a 0.5‐mm screen in the cross‐beater mill. Treatment using the 0.5‐mm mill screen resulted in soluble solids concentration of 25.1 g/L and was higher than soluble solids concentrations obtained with other screens. No differences in soluble solid concentrations were observed in samples of thin stillage obtained from 2, 3, 4, and 5‐mm screens which had a mean yield of 16.2 g/L. By optimizing particle size for maximum ethanol yield and minimum solids in thin stillage, dry‐grind corn plants could realize reduced capital and operating costs.     

粒度组成对红黏土干缩裂隙影响

为了探讨粒度组成对红黏土干缩裂隙发育的影响,从而给红黏土地区的工程建设及减灾防灾提供理论依据。通过室内干燥试验,研究了粒度组成对昆明呈贡红黏土饱和泥浆样的水分蒸发、干缩裂隙的形成和演化、表面干缩裂隙结构形态的影响。结果表明:(1)蒸发曲线分为4个阶段,常速率阶段是最重要阶段;(2)常速率阶段历时随粒径减小而增长,随粒径分布范围变大而减短;(3)蒸发速率与粒径、粒径分布范围的关系不明显;(4)干缩裂隙形成与演化过程分为5个阶段,受粒度组成影响最显著的是裂隙形成阶段;(5)粒度组成影响裂隙形成阶段历时、不同等级裂隙先后衍生关系、开裂曲线的分段性、裂隙网络结构和土块分布;(6)天然粒组样的干缩裂隙产生向上卷曲现象;(7)粒径分布范围越大,分布非均匀性越强,表面裂隙率越大,而粒径的影响不明显;(8)表面裂隙的分形维数随粒径减小而减小。综上,粒径分布范围和分布非均匀性显著影响红黏土的水分蒸发过程,干缩裂隙的形成和演化,表面干缩裂隙结构形态。     

Effect of Wheat Moisture Content on Meal Apparent Particle Size and Hardness Scores Determined by Near-Infrared Reflectance Spectroscopy

The AACC Approved Method for near-infrared reflectance (NIR) spectroscopy to produce a wheat hardness score for wheat market classification can be corrected for variation in wheat moisture content. The cause of the variation in NIR spectra resulting from variation in wheat moisture was investigated. Ten samples each of soft red winter, soft white winter, hard red winter, and hard red spring wheats were stored at 20, 40, 60, and 80 equilibrium relative humidity. Wheats were then ground on a cyclone grinder as required by the standard method. Variation in unground wheat kernel moisture content resulted in variation in NIR data. NIR log 1/reflectance values increased at all wavelengths as wheat moisture content increased. Spectral changes were related to changes in the apparent particle size of ground wheat meal as it was influenced by moisture content. Higher moisture contents produced slightly higher apparent particle size in meal, suggesting larger particles of pericarp that became more pliable at higher moisture (temper) levels. The apparent particle size of meal of high moisture wheats resulted in greater NIR radiation scattering and decreased reflectance. Meal moisture content itself had no effect on the two NIR wavelengths used to evaluate wheat hardness.     

Influence of Soil Particle Size on the Measurement of Sodium by Near-Infrared Reflectance Spectroscopy

This study evaluates the effect of soil particle size (SPS) on the measurement of exchangeable sodium (Na) (EXC-Na) by near-infrared reflectance (NIR) spectroscopy. Three hundred thirty-two (n = 332) top soil samples (0–10 cm) were taken from different locations across Uruguay, analyzed by EXC-Na using emission spectrometry, and scanned in reflectance using a NIR spectrophotometer (1100–2500 nm). Partial least squares (PLS) and principal component regression (PCR) models between reference chemical data and NIR data were developed using cross validation (leaving one out). The coefficient of determination in calibration (R²) and the root mean square of the standard error of cross validation (RMSECV) for EXC-Na concentration were 0.44 (RMSECV: 0.12 mg kg^–1) for soil with small particle size (SPS-0.053) and 0.77 (RMSECV: 0.09 mg kg^–1) for soils with particle sizes greater than 0.212 mm (SPS-0.212), using the NIR region after second derivative as mathematical transformation. The R² and RMSECV for EXC-Na concentration using PCR were 0.54 (RMSECV: 0.07 mg kg^–1) and 0.80 (RMSECV: 0.03 mg kg^–1) for SPS-0.053 and SPS-0.212 samples, respectively.     

土壤粒度对土霉素在黑土和红壤上吸附的影响

为了探明土壤粒度对土霉素在土壤上吸附的影响,以性质差异显著的黑土和红壤为供试土壤,采用批量平衡法,研究了土霉素在不同粒度的2种土壤上的吸附行为。结果表明：（1）土霉素在不同粒度土壤上的吸附均分为快吸附和慢吸附2个过程,土壤类型和不同粒度的同种土壤对土霉素吸附速率存在差异,Elovich模型、双常数模型对动力学吸附过程拟合效果最好;（2）3种等温吸附方程模型都可以较好地拟合研磨度不同的2种土壤对土霉素的吸附,相关系数（R^2）在0.954～0.999之间,吸附参数kd、kf在2种土壤上均随着粒度的减小而增大。因此,在研究土霉素等四环素类抗生素在土壤上的吸附时选择合适的土壤粒度非常重要。     

沙棘"柔性坝"对沟道土壤粒径分布影响的试验研究

沙棘“柔性坝”取得了良好的拦沙效果,为了进一步了解其对沟道土壤粒径分布的影响,试验测定了种植沙棘“柔性坝”的沟道内不同位置、不同深度的土壤颗粒级配,同时与一条未种植沙棘的小支沟进行了对比分析。结果表明：同未种植沙棘的沟道相比,由于沙棘的生长及其对坝内生态环境的逐渐改善,坝内淤积的泥沙整体上呈细化趋势,上游断面处此变化最为明显;受局部地形的影响,单个坝体内泥沙淤积无明驻规律;由于沙棘“柔性坝”的存在,沟道内泥沙粒径从上游到下游呈递减趋势,且沙棘对粒径大于0．25mm的粗颗粒泥沙具有较好的分选效果。     

浒苔玉米面条双螺杆挤压工艺研究

为研究用双螺杆挤压技术制作浒苔玉米面条的工艺流程,以浒苔、玉米为主要原料,用双螺杆挤压技术加工添加浒苔的玉米面条,研究套筒末端温度、浒苔添加量、螺杆转速对面条感官品质及蒸煮品质的影响。结果表明,制作面条的最佳工艺为套筒末端温度90.14℃,浒苔添加量15.53%,螺杆转速150.08r·min-1;此条件下,干物质损失率和煮制吸水率的理论预测值分别为12.76%和112.69%。验证试验表明,干物质损失率和煮制吸水率分别为12.94%和112.56%,与响应面的预测值基本吻合。本研究为开发新型浒苔食品提供了依据。     

Analysis of Headspace Volatiles of Corn Gluten Meal

Corn gluten meal is the high‐protein fraction from wet milling of corn. Although protein, minerals, and fat compositions have been reported, minor components that cause unpleasant flavor and taste are not known. The objective of this study was to determine the compounds present in headspace of corn gluten meal and wet cake (dryer feed). A solid‐phase microextraction device with a polyacrylate coating was used to collect volatiles for 1 hr at 25 and 100°C above a stirred water slurry of corn gluten meal or wet cake. The absorbed compounds were desorbed onto the inlet injector of a gas chromatograph equipped with a mass selective detector. Compound identification was done using a Wiley library and confirmed by retention time of pure compounds in the gas chromatograph. Twenty‐nine compounds were identified. Knowledge concerning volatiles of corn gluten meal may lead to improvement of flavor and taste, and increased utilization of this material, produced over 1 million metric tons per year in the United States.     

Influence of Added Enzymes and Bran Particle Size on Bread Quality and Iron Availability

The aim of this investigation was to study the influence of different bran proportions and particle sizes, addition of fungal phytase, and α‐amylase addition on bread quality and phytate levels, and how these treatments affect availability of iron to intestinal epithelial (Caco‐2) cells. Potential mineral contributions to dietary reference intakes and phytate‐to‐mineral molar ratios were also evaluated. Wheat bran supplementation significantly affected bread quality. Smaller bran particle size affected crumb firmness negatively, whereas the use of α‐amylase, in some cases in combination with phytase, could improve technological bread quality. The use of phytase in the formulation significantly reduced the level of phytates, and phytate hydrolysis also led to smaller bran particle size. Increasing the bran proportion used in the bread formulation increased the iron concentration in bread samples by 18.9%. Phytase addition proved to be a useful strategy to improve iron dialyzability; however, incomplete dephytinization still had an inhibitory effect on iron uptake, with the exception of samples formulated with 10% bran. The inhibitory effect of phytate could be predicted from the values of the phytate‐to‐iron ratios. Reduction of particle size did not improve iron availability or uptake by Caco‐2 cells.     

Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal

The glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb). The glass transition temperature (T_g) of CGM, measured at 188°C when unplasticized, was lowered by >100°C at 30% plasticizer content, except by PEG 600 and glucose, which showed limited compatibility with CGM proteins. The highest plasticizing efficiency, on a molar basis, was measured with PEG 300 and was attributed to the large number of hydrophilic groups and the high miscibility of this compound with CGM proteins. The change in T_g due to the plasticizing effect was modeled with the Gordon and Taylor equation, but a better fit of the experimental data was obtained with the Kwei equation.     

Effects of Calcium Hydroxide and Processing Conditions on Corn Meal Extrudates

The effects of added calcium hydroxide (0.0, 0.15, 0.25, and 0.35%) and processing conditions, feed moisture content (mc) (16, 18, and 20%) and barrel temperature (130 and 150°C) on characteristics of corn meal extrudates were studied. Extruder screw speed was maintained at 130 rpm. Corn meal was extruded with a single-screw extruder (Brabender model GNF 1014/2) with a screw compression ratio of 3:1. The highest values (P < 0.05) for radial expansion and the lowest values for density and breaking force of extrudates were found for the treatment with 0.00% calcium hydroxide extruded at 16% feed mc and 130°C barrel temperature. This treatment was statistically different from the other treatments. Best values for radial expansion of samples extruded with added calcium hydroxide were for the samples with 0.15% calcium hydroxide at 18% feed mc and 130°C barrel temperature, followed by the sample with 0.35% calcium hydroxide at 16% feed mc and 130°C barrel temperature. Water absorption index and water solubility index were affected by calcium hydroxide and extrusion conditions evaluated. Extrudates had large numbers of flattened and sheared granules. Increases in calcium hydroxide increased extrudate yellowness. The combined action of calcium hydroxide and extrusion conditions completely modified the organized structure of the starch and suggest the formation of a starch-calcium complex (crystalline region). The texture of the extruded products was crispy after puffing.     

Twin-Screw Extrusion Processing of Feed Blends Containing Distillers Dried Grains with Solubles (DDGS)

Extrusion trials were conducted with varying levels of distillers dried grains with solubles (DDGS) along with soy flour, corn flour, fish meal, vitamin mix, mineral mix, and net protein content adjusted to 28% using a Wenger TX-52 twin-screw extruder. The properties of extrudates were studied in experiments conducted using a full-factorial design with three levels of DDGS content, two levels of moisture content, and two levels of screw speed. Increasing the DDGS content from 20 to 60% resulted in a 36.7% decrease in the radial expansion, leading to a 159 and 61.4% increase in the unit density and bulk density of the extrudates, respectively. Increasing the DDGS content resulted in a significant increase in the water absorption index (WAI) but a significant decrease in the water solubility index (WSI) of the extrudates. Changing the screw speed and moisture content had no significant effect on the radial expansion ratio but resulted in a significant difference in the bulk density of the extrudates, which may be due to the occurrence of longitudinal expansion. Even though changing the moisture content and screw speed had no significant effect on the WSI of the extrudates, significant differences in the WAI of the extrudates were observed. The ingredient components in the blend and moisture content had an influence on the color changes of the extrudates, as did the biochemical changes occurring inside the barrel during processing. Overall, it was determined that DDGS could be included at a rate of up to 60% using twin-screw extrusion, and that viable pelleted floating feeds can be produced.     

Bran Particle Size Influence on Pasta Microstructure,Water Distribution,and Sensory Properties

Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks appeal to many consumers owing to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition but with varying median particle sizes of 90, 160, 370, and 440 µm. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and three‐dimensional magnetic resonance imaging. In general, bran particle size did not influence the macrostructure in cooked spaghetti. However, larger bran particles created a more heterogeneous microstructure in contrast to smaller particles and affected starch granule swelling. Sensory analysis indicated a preference for pasta containing smaller particles. Our results give new insight into the microstructural features responsible for the negative consumer appeal, and they could be used to guide future efforts in designing improved pasta formulations.     

The Influence of Biofilm Treatment Systems on Particle Size Distribution in Three Wastewater Treatment Plants

This article presents the results of a research study that analyzed the effect that secondary biofilm treatment systems had on particle size distribution (PSD) in the effluent of wastewater treatment plants. This study focused on three biofilm technologies (i.e. a submerged biofilter system, a trickling filter system, and a rotating biological contactor system) in three working urban wastewater treatment plants. For this purpose, the variation of the fit parameters was analyzed after modeling the PSD with the power law. The greatest reduction in particle number was obtained with the submerged biofilter system, followed by the trickling filter system. In contrast, the rotating biological contactor showed the smallest reduction in particle number under the conditions of our study. It was also found that the variation of the fit parameters of the PSD, caused by the wastewater treatments was related to other wastewater parameters, such as the chemical oxygen demand, suspended solids, and the mean particle size. This showed a direct relation between these parameters and the particles in wastewater.     

砒砂岩与沙复配土壤组成变化及玉米产量可持续性分析

砒砂岩与沙复配成土技术在毛乌素沙地土地整治中已广泛应用,然而,探索适合当地主要粮食作物高产稳产的砒砂岩与风沙土的适宜混合比例,提高复配土壤的农业适应性有待进一步研究。利用2010—2018年田间定位试验数据,分析玉米种植模式下不同比例复配土壤粉粒和黏粒含量及空间迁移规律,探索玉米产量可持续性及稳定性。结果表明:(1)随着试验的开展,0—30 cm土层中不同比例复配土壤粉粒、黏粒含量均向下层土体运移,运移速率为1:5>1:1>1:2,下层土壤中的粉粒和黏粒含量增加,使得土体剖面耕层增加至30—40 cm土层厚度。(2)玉米产量在1:1,1:2,1:5复配土壤上差异较大,与2010年相比较,到2018年产量分别提高了43.9%,105.9%,58.5%,并且1:2复配土壤上玉米多年平均产量超过了15 000 kg/hm²,与当地高产田产量持平。(3)1:2复配土壤对玉米增产的效果最优,SYI值最大,CV值最小,即产量稳定性和可持续性最好。因此,确定1:2复配比例最适合玉米生长,其朝着有利于玉米生长发育并获得高产的方向发展。