Utilization of Freshwater Bream for Canned Fish Ball Manufacture

Freshwater bream (Abramis brama) minced fillets and trimmings were used to prepare fish balls canned in tomato sauce. Before canning, fish balls were boiled in 1.5% brine and/or fried in corn oil after flouring. Tomato sauce packs were heated at 115, 120, and 125°C for the time required to achieve an F_o=7.5 min. Texture measurements and sensory evaluation showed that good quality fish balls could be made from freshwater fish flesh. Sensory characteristics were influenced by pretreatment and processing conditions. Frying can lead to the production of fish balls with better flavor and odor, but tomato sauce was the major determinant of fish ball flavor and odor. Texture scores determined by sensory evaluation correlated well with instrumental readings, and tenderness and juiciness scores can be predicted from instrumental data. Panelists described canned fish balls as somewhat firm to firm, and tenderness and juiciness scores were in good agreement and highly correlated. Texture force significantly (p < 0.01) increased as processing temperature was increased. The color of fish balls was greatly influenced by pretreatment, and boiled, canned-in-tomato-sauce fish balls were superior to fried in color. Significant changes in chemical composition were observed due to pretreatment and processing time and temperature effects.     

不同添加物对青鱼鱼丸品质的影响

分别选用复合磷酸盐、卡拉胶、玉米淀粉、蛋清作为添加物,进行其对青鱼鱼丸品质影响的研究。结果表明各添加物最适添加量分别为:w(复合磷酸盐)=0.5%,w(卡拉胶)=0.3%,w(玉米淀粉)=15%,w(蛋清)=3%。     

芽球菊苣的软化栽培技术

利用保护地把菊苣的肉质直根囤栽在沙床上,在黑暗条件下生长出黄化的芽球,这种栽培方法叫软化栽培。经软化栽培后的芽球可用于炒菜、配菜、涮锅等,质地鲜嫩,风味独特。由于菊苣的肉质根囤栽在沙床上,芽球生长依靠根贮营养,除喷水之外,不施肥、不喷药、无污染,是真正的无公害特种蔬菜。     

Complications associated with the presence of two intrauterine glass balls used for oestrus suppression in a mare

This report describes the identification and removal of 2 glass balls, both of which had fragmented, from the uterus of a mare. The glass balls had been placed into the uterine lumen to prolong function of the corpus luteum for suppression of oestrous behaviour. This report adds to a growing body of evidence that severe complications can result from the use of intrauterine glass balls for oestrus suppression in mares, particularly if they are retained for a prolonged time.     

超微粉碎玉米秸秆微观结构与秸秆-淀粉共混膜蠕变特性

为改善淀粉膜的性能,提高玉米秸秆的利用价值,研究了超微粉碎时间对玉米秸秆微观结构的影响,并选取超微粉碎1h的玉米秸秆与玉米淀粉共混制备秸秆-淀粉共混膜,研究了超微粉碎秸秆的添加量对淀粉基膜蠕变特性的影响,并进行了模型拟合。超微粉碎试验结果表明,超微粉碎1h的玉米秸秆维管束结构破坏较为完全,与对照样相比,平均粒径从85.33μm变为9.46μm,结晶度从39.46%变为19.29%。延长超微粉碎时间,秸秆粉体间团聚现象逐渐加剧,最终形成大颗粒团聚体。秸秆-淀粉共混膜蠕变特性测试结果表明,超微粉碎玉米秸秆的添加能显著改善共混膜的粘弹特性和蠕变特性。当添加量不大于15%时,超微粉碎秸秆-淀粉膜的蠕变形变、蠕变柔量和不可恢复形变都会随着添加量的增加而减小。当秸秆添加量达到淀粉用量的20%时,淀粉膜的蠕变特性有减弱的趋势。模型拟合结果表明,Burgers模型能很好地拟合秸秆-淀粉膜的蠕变-恢复测试结果,决定系数均达到0.98以上。     

机床滚珠丝杠的安装与调整

数控机床是机械制造工业的重要技术装备.而滚珠丝杠副是数控机床上的重要精密部件,为主机的高效高速化提供了保障.机床滚珠丝杠在安装与调试时,要重视安装技术要求和安装方法,同时要做好滚珠丝杠副的润滑与防尘.     

面向结构参数的滚珠丝杠副动态接触角建模

为研究滚珠丝杠副结构参数对接触角的影响,基于Hertz理论和滚道控制理论,综合考虑滚珠、螺母和丝杠滚道的结构参数,以间隙、公称直径、滚珠直径、螺旋升角及滚珠数量作为变量,建立滚珠丝杠动态接触角模型,得到面向结构参数的接触角非线性方程组,给出采用Newton-Raphson法进行迭代求解的流程。基于动态接触角模型进行讨论和实例分析,研究不同工况下的结构参数对滚珠丝杠副动态接触角的影响规律。结果表明:工作中的滚珠丝杠副丝杠侧的内接触角始终大于螺母侧外接触角;滚珠与滚道间隙量增大0.1 mm,内、外接触角增大约7°;公称直径增加则外接触角减小、内接触角增大;滚珠直径和滚珠数量的增大会导致外接触角减小、内接触角先减小后增大;螺旋升角对接触角影响很小,内、外接触角变化幅值均不到0.006°。该研究为滚珠丝杠副结构尺寸优化、动态特性分析、提高设计精度提供了参考。     

冷冻鱼圆质地的研究

本文以添加不同淀粉量的5种自制冷冻鲢鱼圆和6种市售冷冻小包装鱼圆为研究对象，对反映冷冻鱼圆质地特性的硬度和弹性作感官评定和仪器测定，并进行质地嗜好性试验。根据5种自制冷冻鱼圆和6种市售冷冻鱼圆的质地嗜好性试验结果表明，嗜好性评分高的冷冻鱼圆，其质地特性主要力学参数的范围是硬度150～270g，弹性（凝胶强度）140～220g·cm。自制冷冻鲢鱼圆淀粉的添加量直控制在5％～10％左右。冷冻鱼圆硬度和弹性的感官评分与仪器测定值之间存在着显著的相关关系（P＜0，01）。     

下降管冷态热解液化实验台设计与应用

为了探索下降管式热解液化装置中生物质半焦和陶瓷球两种颗粒混合下落的运动规律,设计了下降管冷态模拟装置.通过冷态模拟,测试了陶瓷球和生物质半焦喂料器的稳定性和连续性,该装置能够实现两种颗粒的均匀、精确、连续喂料,能够满足实验所需要的两种颗粒的不同混合质量比的要求;PIV实验测试表明,该装置能够满足实验需要;陶瓷球和生物质半焦的混合,消除了PIV用圆管测试时由于光的反射和折射问题在管道轴线两侧所形成的许多亮白条纹,提高了数据的准确性.