微波辐照促进橡椀栲胶改性的研究

针对常规加热条件下对橡栲胶进行接枝改性的不足,将微波辐照用于橡栲胶的改性反应中,以期加快反应体系内的分子运动,减弱栲胶分子中酚类基团的阻聚作用,提高接枝反应几率及接枝率。研究了微波辐照用于栲胶改性的主要反应条件和影响规律;分别在微波加热与常规加热条件下,对橡栲胶进行接枝改性并对产物进行工艺应用试验,对比分析了产物各项性能及所鞣制坯革的各项指标,明确微波加热用于栲胶改性过程的主要控制参数及性能特点。     

橡椀栲胶接枝改性的研究

用丙烯酸酯类单体对橡栲胶进行接枝共聚改性，对改性方法、改性材料配比及改性条件进行了初步的探索性研究。通过工艺应用试验，考察了改性橡栲胶的应用性能。     

我国植物鞣剂应用及分析研究

综述了近20年来我国植物鞣剂产品的应用性能,包括荆树皮栲胶,橡栲胶,栗木栲胶等。进一步阐述了特殊原料中植物鞣剂的制取,植物鞣剂的应用及改性研究,以及基于植物单宁的分析与研究。     

我国植物鞣剂应用及分析研究(续)

综述了近20年来我国植物鞣剂产品的应用性能,包括荆树皮栲胶,橡栲胶,栗木栲胶等。进一步阐述了特殊原料中植物鞣剂的制取,植物鞣剂的应用及改性研究,以及基于植物单宁的分析与研究。     

我国植物鞣剂应用及分析研究(续)

综述了近20年来我国植物鞣剂产品的应用性能,包括荆树皮栲胶,橡栲胶,栗木栲胶等。进一步阐述了特殊原料中植物鞣剂的制取,植物鞣剂的应用及改性研究,以及基于植物单宁的分析与研究。     

蚕丝织物辐射接枝丙烯酰胺的改性

在60Coγ射线辐照条件下以丙烯酰胺为单体对蚕丝织物进行接枝改性。探索辐照剂量、单体质量分数、溶液pH值对接枝率的影响规律;分别对接枝后织物的各项性能指标进行测试。结果表明:接枝改性后,织物的抗皱性能获得很大的改善,吸湿性变化不大,断裂强力和白度稍有下降。以织物缓弹性回复角为考核指标用正交分析方法得出最佳的抗皱整理工艺:辐照剂量为40 kGy,单体质量分数为30%,溶液pH值为4。最后用红外光谱方法对接枝产物进行了表征。     

柚柑栲胶的两性离子法改性研究

通过改性条件的探索性试验、正交试验及改性产品的应用对比试验，研究了柚柑栲胶两性离子法改性的胺甲基化反应条件、改性产品的鞣制性能。结果表明：在设计试验条件下，柚柑栲胶的胺甲基化反应需用保护剂Ｘ处理，才能保证改性产物的水溶解性；甲醛用量是影响柚柑栲胶胺甲基化反应的主要因素；柚柑栲胶改性产品的渗透性好，复鞣的坯革耐湿热稳定性提高，对阴离子染料的着色能力增强，成革粒面细致、革身丰满、柔软、有弹性。     

接枝改性橡椀栲胶的性能及其应用

通过使用光学显微镜和扫描电镜 ,对橡栲胶改性产物应用于浸酸山羊皮的鞣制进行了研究 ,筛选确定最佳的鞣制工艺条件。所得坯革粒面细致 ,革身丰满柔软 ,物理机械性能均优于橡栲胶鞣坯革     

微波辐照下丝绸接枝丙三醇缩水甘油醚

探讨微波辐照下丝绸接技两三醇缩水甘油醚的辐照条件和接枝效果。同温下微波引发时接枝率比热引发高7．1％，NaCl为引发剂时微波辐照下接技率比常规接枝率高12．7％。微波引发接技时的反应位点与常规接技基本相同；微波引发接技不破坏胱氨酸，有利于保护纤维弹性、提高丝绸的折皱回复率。     

接枝改性橡

通过使用光学显微镜和扫描电镜,对橡栲胶改性产物应用于浸酸山羊皮的鞣制进行了研究,筛选确定最佳的鞣制工艺条件.所得坯革粒面细致,革身丰满柔软,物理机械性能均优于橡栲胶鞣坯革.     

微波辐射对淀粉结构特性的影响及其在淀粉类食品加工中应用的研究进展

微波辐射加工技术是一门新兴技术,具有穿透性好、加热均匀和快速及营养损失少等特点,在食品工业和基础研究中广泛应用。本文介绍了微波辐射的基本原理,重点阐述了微波辐射过程中的淀粉介电特性和影响因素,以及微波辐射对淀粉颗粒形貌、晶体结构、化学结构和淀粉性质的影响。同时,概述了微波辐射在淀粉类食品加热、淀粉原料改性和淀粉类食品杀菌消毒中的应用情况。最后,对微波辐射与淀粉结构特性变化相关研究中存在的问题和不足之处进行了展望,以期为微波辐射影响淀粉结构特性的作用机理和淀粉类食品的深度加工提供参考和建议。     

食品的微波焙烤技术

微波与极性分子及食品中带电粒子相互作用而生热,微波加热具有省时、节能、改善营养质量和提高消费者对食品的接受性等优点,但是目前微波焙烤食品还存在一系列问题,如微波食品的体积小,质地粗糙、坚硬,无褐变,香味形成难等,这也是目前食品微波焙烤技术的研究热点。本文综述了食品特性对微波焙烤的影响,微波焙烤与传统焙烤的差别以及目前常用的解决微波焙烤食品问题的方法。     

高温加热对植物油脂品质的影响

本文对几种常见植物油（大豆油、花生油、菜籽油、芝麻油）进行微波加热和常规加热处理，然后测其酸价和过氧化物值，与未加热的样品进行比较；结合气相色谱法测定植物油的脂肪酸组成，考察了高温加热对植物油脂品质的影响。并研究了生育酚（ＶＥ）对油脂加热过程中品质的影响。实验结果表明：两种加热方法都会使植物油的酸价和过氧化物值升高，而微波加热条件下两指标的升高是常规加热条件下的两倍左右；ＶＥ对延缓植物油脂品质下降有一定的作用。     

橡椀栲胶的应用

论述了土耳其橡栲胶的组成、基本性质和改性过程中常用的几种化学反应。此外又介绍了2种橡栲胶的新型改性产品ARTUTAN-A和ARTUTAN-B,并对产品的应用效果进行了简单的论述。     

Research progress in fluid and semifluid microwave heating technology in food processing

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.     

微波加热下食品美拉德反应研究进展

微波加热作为一种高效、节能、环保的新型加热方式,在工业上的应用越来越广泛。微波加热下美拉德反应的早期反应程度更高,中期产物组成不同、挥发性芳香物质更丰富,晚期化合物的抗氧化性等生理活性显著增强,微波加热对美拉德反应产物有显著影响。文章主要介绍了微波加热下美拉德反应的影响因素、产物分析方法、产物类型及其在食品中的应用和研究进展。     

Microwave‐assisted Synthesis of Starch Maleate by Dry Method

Starch maleate was prepared by microwave‐assisted reactions. Microwave‐assisted esterification in a dry medium for 5 min gives a reaction efficiency of 98%. Influences of reaction time, reagent molar ratio and water content of starch on the degree of substitution (DS) of the product and reaction efficiency were investigated. The structure of starch maleate was characterized by FTIR and NMR spectroscopy. Changes in the starch granules before and after modification were studied by scanning electron microscopy (SEM). Compared with the conventional heating synthesis method, microwave‐assisted synthesis in a dry medium is rapid and energy saving with high reaction efficiency.     

Mechanisms of objectionable textural changes by microwave reheating of foods: a review

Microwave reheating, compared to a conventional method, is notorious for lack of crust formation and severe toughening of flour and starch-based products. This review discusses how the typical thermal characteristics of microwave heating are involved in affecting the texture as well as the possible role of non-thermal effects. While low surface temperature is the well known mechanism why microwave heating is incapable of crust formation, the most severe toughening problems are caused by internal boiling. Beside moisture loss, the internally generated steam causes 2 main textural effects when it is vented out. The first is the replacing of non-condensable gases (air) in the product voids with a condensable one (steam). When the latter is condensed by cooling, a vacuum may be created in the voids causing their collapse and a formation of a more compact and tougher structure. The second textural effect involves amylose extraction from starch granules and its redistribution to eventually form a rich layer on the walls of the structural foam cells of the baked goods. Relatively fast crystallization of the amylose seems to be the main cause of toughening a short while after microwave heating. This mechanism is relevant mainly to products where starch is an important structural element. Structural disruptions by localize excessive steam pressure at hot-spots are also discussed in this review as well as methods of preventing or alleviating the most objectionable textural changes. The most effective ways of preventing these undesirable changes are by avoiding internal boiling and/or by manipulating the starch content and properties.     

物理改性对棉籽分离蛋白功能特性影响

采用水浴加热、超声波和微波辐射三种方法对棉籽分离蛋白进行改性处理,研究不同方法对蛋白的溶解性、持水性、吸油性、乳化性、乳化稳定性和起泡性等影响。实验结果表明,不同处理方法对棉籽分离蛋白功能特性均有一定改善,其中加热方法对蛋白起泡性影响较大,提高53.2%;微波辐射方法对蛋白溶解性、持水性、吸油性、乳化性有明显改善,分别提高5.0%、70.3%、6.5%、35.8%;超声波方法对蛋白乳化稳定性及起泡稳定性有一定改善,乳化稳定性提高51.6%;三种方法以微波辐射改性方法效果最优。