单边支重轮半体切边-冲孔复合模设计

介绍了在曲柄压力机上切边冲孔的复合模结构设计、工作原理及装配和调试要求等.     

清凉型枸杞复合果汁的工艺研究

以枸杞和猕猴桃为原料,通过对原果汁提取时果胶酶的添加量、反应时间和反应温度的探讨,及以果汁的复合配比量、各类稳定剂的添加量、糖酸比为参数调节的正交试验,确定了枸杞复合清凉果汁的最佳工艺参数。结果表明,猕猴桃汁的最佳提取条件为温度55℃,果胶酶质量分数0.15%时,处理时间为60 min;枸杞汁的最佳提取条件为温度55℃,果胶酶质量分数50 mg/kg时,处理时间为6 h;饮料配方为16%枸杞果汁,8%猕猴桃果汁,3%白砂糖,0.15%柠檬酸。在最佳工艺参数下,产品呈赤黄色的清亮液体,具有枸杞独特的香甜和猕猴桃汁自有的清香口味,口感清爽,酸甜适中,香味浓郁。     

玉米粉皮胚含量测定器的研制及测定方法的探讨

通过大量试验研制出与国际法（ＧＢ１０４６３－８９）配套的仪器－玉米粉皮胚含量测定器，并对国际法进行了适当改进，提高了方法的准确度。     

Changes in Frequency of Plants Resistant to Barley Leaf Rust Caused by Puccinia hordei Otth. in a Barley Composite Cross Population

The response of barley Composite Cross XLI to selection for resistance to leaf rust was evaluated. Representative samples from eight cycles of recurrent selection were inoculated with an isolate of Puccinia bordei Otth. in both the seedling and adult plant stage. Disease symptoms were evaluated 14 days after inoculation. The resistance in CC XLI increased with selection in the seedling stage from 15.1 to 20.5 %, and in the adult plant stage from 20.5 to 37.5 %, respectively. The largest gains in resistance were observed in the earlier cycles of recurrent selection. Significant fluctuations in percent resistant plants occurred between the years.     

Analysis of Load-bearing Characteristics of Concrete Pile Composite Foundation

Some conclusions were drawn from two groups of in-site tests on concrete pile composite foundations. In the tests, it was found that the pressure under the rigid loading slab is different, in which the pressure under the center of the slab is the less and under the edge of the slab is the biggest. The pile-soil stress ratio is not a constant; it increases with the adding of the load. Most of the pile-soil ratio vary from 9 to 13 in these tests and the load that the piles share can be more than seventy percent of the whole load. It was proved that the bearing capacity of the concrete pile composite foundation is high with a little settlement, so it will be used more and more in the future.     

辐照处理对马铃薯粉降解作用的研究

为探明辐照对马铃薯粉的降解作用,采用不同剂量60Co-γ射线对其进行处理。结果表明,马铃薯粉经50~400 kGy剂量辐照处理后,颗粒形貌没有发生改变,但在冷水中的溶解度大大增加,其中经400 kGy剂量辐照处理后,溶解度达61%。辐照的直接糖化效率随处理剂量的加大而增加,其中以400 kGy剂量处理的最明显,糖化值（DE值）达5.1%。辐照处理的降解产物以麦芽糖和葡萄糖为主。试验证明60Co-γ射线能有效降解马铃薯粉,并可产生可发酵性糖。     

Mechanical Model of Steel Plate Composite Shear Walls

Based on concepts of mechanics, a mechanical model of novel type of steel plate composite shear wall is presented. The novel type of structure is formed by steel plate shear wall and T-shaped solid-web composite columns. Flexural stiffness of steel beams, lateral stiffness of the T-shaped solid-web composite columns, shear stiffness of steel plate composite shear wall and shear stiffness of beam-column connection are taken into account in the mechanical model. And the equivalent damping between steel plate and boundary is considered. Based on the deformation features of structures and the calculation hypothesis, the lateral stiffness model and the energy dissipation model of structures are developed. Meanwhile, the calculation equations of elastic ultimate and plastic ultimate of shear strength of structures are set up. The theoretical analysis results inosculate better with the results of experiment. The comparison between the result calculated from the formula and the experimental result shows that the calculation precision is high enough to meet the demand of theoretical analysis. The difference, including equivalent model, stress states, manufacturing defect and installation error, between the formula and the experiment has been further discussed.     

荞麦粉对挂面品质的影响

选择荞麦粉为辅料,以挂面的咀嚼度为指标,研究荞麦粉和食品添加剂对挂面品质的影响。在单因素研究的基础上,通过正交试验和二次旋转分析,建立数学回归方程,确定荞麦挂面的的最佳工艺和配方。结果表明,荞麦挂面的最优配方为荞麦粉质量分数19%,CMC-Na 0.3%,六偏磷酸钠0.08%,在此条件下质构仪得出的挂面咀嚼度值为196.518。     

小麦籽粒淀粉与面粉的理化特性差异

面制食品的品质与籽粒淀粉理化特性关系密切, 糯质和非糯质小麦籽粒淀粉组分有明显差别。本研究比较了糯小麦(宁糯麦1号、扬糯麦1号)和非糯小麦(扬麦16、中国春)的淀粉与面粉的黏度特性、热力学特性、膨胀势、溶解度等参数, 旨在阐明小麦籽粒淀粉与面粉的理化特性差异。4个品种籽粒淀粉粒均以C型淀粉粒(粒径<2 μm)为主, 占96.14%~97.36%, 糯小麦C型淀粉粒的比例高于非糯小麦。籽粒淀粉中破损淀粉含量低于面粉中破损淀粉含量; 籽粒淀粉的膨胀势、透光度、热焓值和回生度高于面粉, 溶解度和淀粉糊化的起始温度、峰值温度、最终温度低于面粉。与非糯小麦相比, 糯小麦面粉具有较低的破损淀粉含量、黏度参数特征值和淀粉回生度, 较高的溶解度、膨胀势、透光率和热焓值。外源添加剂试验结果表明, 面粉中α-淀粉酶活性、蛋白质与脂肪含量以及食品加工过程中添加的蔗糖和氯化钠均影响面粉的糊化特性, 是造成淀粉与面粉理化特性差异的主要原因。     

玉米粉中伏马毒素FB1基体标准物质的评价

为填补我国在伏马毒素基体标准物质的空白,本试验研制了以玉米粉为基体的伏马毒素FB1标准物质,玉米样品经过筛、加标、冷冻干燥、磨粉、混匀、密封分装后,用超高效液相色谱-串联质谱(UPLC-MS/MS)法检验样品的均匀性、稳定性,幵联合多家实验室对玉米粉中伏马毒素FB1含量定值,同时分析样品的不确定度。样品均匀性经斱差分析法表明F值为1.42,小于临界值F_0.05,且伏马毒素FB1含量在觃定时间6个月内无明显变化。结果表明,均匀性与稳定性均符合标准物质的要求。样品定值为1475.56μg kg^–1,不确定度为169.98μg kg^–1。该标准物质可替代进口标准物质,用于伏马毒素检测过程中的仪器校准、实验室质量控制和操作人员的水平考核等。