Influence of histories on dynamic viscoelastic properties and dimensions of water-swollen wood

The influences of heating history, cooling method, and cooling set on microstructures and the mechanical properties of water-swollen wood were studied by measuring viscoelastic properties and dimensional changes while elevating temperatures between 20°C and 90°C. Both the viscoelastic properties and dimensional changes of waterswollen wood in the first heating process were quite different from those in the other heating processes. The results revealed that the molecular state of green wood around room temperature was stabilized and could not return to this state if drying or heating was carried out. Cooling methods greatly affected the viscoelastic properties, while they hardly affected dimensional changes when the temperature was elevated. Localized stress in the microstructures of water-swollen wood produced by quenching affected the mechanical properties in the heating process, while external stress less than the proportional limit caused by a cooling set had no effect. This revealed that much greater localized stress linked to the instability of waterswollen wood than the external stress in relation to the cooling set occurred. Part of this report was presented at the 53rd Annual Meeting of the Japan Wood Research Society, Fukuoka, March 2003     

鳕鱼鱼皮水发工艺及机理研究

[目的]为优化鳕鱼皮水发生产工艺,并尝试对水发机理进行一些理论解释。[方法]以鳕鱼皮为试验原料,以水发率和蛋白损失率为指标,考察浸泡时间、NaOH溶液浓度、浸泡温度对鱼皮水发率的影响,通过正交试验对浸泡工艺进行优化,并考察了漂烫和冷激因素对产品爽脆度的影响。[结果]单因素试验结果显示,试验研究范围内,鳕鱼皮的水发率随NaOH溶液浓度的增大、浸泡时间的延长和浸泡温度的升高而先升高后下降。正交试验结果表明,鳕鱼皮在浓度为0.75 g/L的NaOH溶液中,在25℃条件下浸泡2.5 h时,鱼皮的水发率最好。并且通过80℃水浴,然后冰水浸泡3 min后得到的鱼皮具有较好的爽脆度。[结论]该研究为鳕鱼皮的综合利用提供了参考依据。