处理温度对加剂混合原油流变性的影响

针对中原原油与进口原油混输的实际,中洛复线进行了加剂浓度相同、热处理温度不同的混合原油流变性的试验与研究,结果表明,在新的输送工况下,对于中原与阿曼两种比例混合的原油,在加剂浓度为50 g/t的条件下,采用55℃的处理温度,可以达到安全、低耗运行的目的,经济效益显著.     

无铝中式油条配料开发及其面团流变学性质研究

采用葡萄糖酸-α-内酯(GdL)、碳酸氢钠、硬脂酸单甘酯、磷酸二氢钙复配代替明矾配方制作无铝油条.对油条产品进行感官评定和相关理化指标测定,考察新配方对面团流变学性质的作用机理.结果表明:最佳新配方为葡萄糖酸-α-内酯1.0 g 、碳酸氢钠4.59、硬脂酸单甘酯2.09、磷酸二氢钙0.8 g,新配方对面团物性的影响与明...     

鲁宁管道输送混合原油的现场试验研究

针对鲁宁管道混合原油输送问题,通过现场试验,研究了在胜利与进口原油的混合比为9:1时,不同油罐之间混合原油流动性的差别、不同罐位混合原油粘度的变化对过泵剪切和管流混合原油流动性的影响.并对混合原油的流动性进行了沿线跟踪测试,为制定鲁宁管道混输胜利与进口油的合理输送方案提供了科学依据.     

木材的化学流变学——基础构筑及研究现状

为了使国内木材科学界对木材的化学流变学的基础理论及其研究概况有一个比较全面的了解,作者在归纳了作为建立木材的化学流变学基础的、关于变形和流动一般理论的基础上,就Stein 和Tobolsky基于高分子构造变化与应力松弛之间的对应关系,关于物理流变学和化学流变学的分类,化学流变学研究与其他方法的不同之处,Tobolsky等关于不连续应力松弛测定方法等内容做了比较详细系统的介绍.最后,以几个代表性研究为主干内容介绍了有关木材的化学应力松弛、化学蠕变等化学流变学的研究现状.     

粗纤维物料压缩过程的一般流变规律的探讨

对松散农业物料的开发,一般需要对其进行压缩处理。研究压缩过程的规律,探索压缩过程基本参量及其间的规律和压缩过程中压缩物料的性质,以便确定压缩设备的结构参数和优化设计压捆机。在本学科组研究的基础上,以实际生产机械为试验设备,采用先进的测试手段,模拟了生产条件下整个压缩过程并进行了试验研究,得出了生产全过程中有关压力、变形的规律。为压缩试验深入的研究和压捆机的优化设计提供了依据     

Comprison Research of Creep Expriments and the Analysis of the Theorial Model of Soft Rocks

Uniaxial and triaxial creep experiments of soft rocks aredone by Chen Applying Method and the Instron-1346 eletronic-fluid serving compression machine. The authors use the five-substance model and discuss the one and three-dimentional constitutive equations and creep ones. It is found that the new model well describes the full creep procedure of soft rocks. The rheological parameters of the creep equations are calculated by the Marquart Method and the forecast curves are drawn. In comprison with the experimental curves,the theorial results are proved.     

Rheological properties and structural changes in steamed and boiled abalone meat

ABSTRACT: Changes in tissue structures, rheological properties, and water content of abalone meat were studied in relation to boiling and steaming time. The adductor muscle of abalone Haliotis discus, which was removed directly from the shell, was boiled or steamed for 1 h, 2 h, and 3 h. When observed under a light microscope and by scanning electron microscopy, structural changes in the myofibrils were greatest in the boiled abalone meat compared with the steamed meat. When heating time was increased from 1 h to 3 h, the instantaneous modulus E ₀ of boiled abalone meat decreased gradually with increased heating time, whereas the E ₀ of steamed abalone meat was reduced when heated for 2 h. When heated for 1 h, the relaxation time of steamed abalone meat was much longer than that of boiled meat. There were no significant changes in the relaxation time of abalone meat among the different boiling times, but the relaxation time of steamed abalone meat was reduced gradually with increasing heating times. The study's results confirmed that the difference in rheological properties between the boiled and steamed meats was due mainly to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in water and solid content and the manner in which the inner water was exchanged after heating time was increased from 1 h to 3 h.     

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。     

新收获小麦在储藏过程中品质变化规律的研究

本文以陕优２２５和ＣＡ８６４小麦为材料，研究了小麦在储藏过程中的品质变化规律。结果表明，在储藏过程中小麦籽粒硬度，蛋白质含量及面筋含量基本保持不变。随着储藏时间的延长，小麦的出粉率明显提高，面团的流变学行性逐步改善，具体表面在面团稳定时间和谰价仪值有所增加，公差指数明显下降，面团的延伸性逐渐减弱，最大抗延伸阻力逐渐增大，抗／延比值和面积都明显增大，作为小麦品质最佳代表指标的ＳＤＳ－沉降值在储藏过程     

葛根淀粉流变学特性研究

本文研究了葛根Ｐｕｅｒａｒｉａ ｌｏｂａｔａ（ｗｉｌｉｄ）ｏｈｗｉ淀粉的流变学特性。结果表明，葛根淀粉度随浓度增加耐增大，随温度升高而降低，表现为非牛顿假塑性流体。ＰＨ值对葛根淀粉粘度影响小，且相对稳定。凝胶性和剪切强度都比较强。可作为添加剂广泛应用于食品工业。