服装的舒适性

Lau和香港理工大学及香港TAL服装公司合作，用防皱处理过的针织海军蓝纯棉开领短袖衬衫的表面吸水率、最大吸水率和KESF的变化。研究了反复洗涤对与舒适性相关的机械性能的影响。实验中使用了三组经过不同处理的衬衫样品。第一组的5个衬衫样品经过传统的疏水防皱     

天冬多糖理化性质和流变学特性研究

以野生天冬块根为原料,通过水提醇沉法得到天冬多糖(asparagi radix polysaccharide,ARP),研究其理化性质和流变学特性。结果表明,ARP中总糖含量为(93.75±1.68)%,总糖醛酸含量为(26.99±0.97)%,酯化度为(38.2±0.14)%,重均分子量为730 kDa。ARP由鼠李糖(Rha)、阿拉伯糖(Ara)、半乳糖(Gal)、葡萄糖(Glc)、木糖(Xyl)、甘露糖(Man)6种单糖和半乳糖醛酸(GalA)、葡萄糖醛酸(GlcA)2种糖醛酸组成,物质的量比是0.27∶1.39∶4.42∶12.66∶1∶0.50∶4.83∶0.29。扫描电镜和原子力显微镜观察发现ARP构象为球形聚集状,表面结构紧致平滑。X-衍射结果表明ARP结晶度低。热学特性结果显示ARP具有较高的热稳定性。流变学结果表明,温度、质量浓度、盐离子(Na⁺和Ca²⁺)的种类和浓度对ARP的黏度和剪切应力均有影响,且作用方式不同。ARP溶液的黏度随着剪切速率的增加呈现下降趋势,出现剪切稀化现象,表明ARP溶液属于非牛顿流体。研究结果为天冬多糖在食品和医药等领域的开发利用提供理论依据。     

织物孔径特性与织物结构及性能的关系

为了定量描述织物中水分传输过程中的两个关键因素——芯吸与蒸发的机制,确定影响织物吸湿快干性能的控制因素,采用精密电子天平组装了等液位分段快速响应毛细液体测试装置;并对3种织物的孔径分布与垂直于织物平面方向的芯吸速率进行了测量,对织物的蒸发速率进行了测试,分别比较了3种不同材质与结构织物的芯吸速率与蒸发速率,定量分析水分在织物表面蒸发的机制,分析了织物的孔隙率、平均半径、毛细管大小及孔径分布与织物蒸发速率的关系。试验表明织物的蒸发速率比芯吸速率慢,所以蒸发速率成为织物吸湿快干的速度控制因素。织物的结构应是粗毛细管比例多,外层的材质应疏水。疏水材质织物的芯吸与蒸发速率均快。     

干酪流变学性质及其对质地的影响

综述了关于流变学性质方面的构成因素、影响因素、作用机理、对质地的影响以及酪蛋白凝胶结构的形成机理和它对流变学特性的影响。同时讨论了分子问相互作用对流变学性质的作用机理和加工条件对它的影响情况。通过对流变学和质地性质的研究，将有助于干酪生产者更好的地预测和控制产品的质量。     

复配粉理化性质与米线质构性质关系的研究

将粳米粉与绿豆淀粉按照一定比例进行混合,得到粳米粉和绿豆淀粉的复配粉体系,并测定了复配粉体系的溶胀性质、糊化性质、凝胶质构性质和拉伸性质,研究了复配米粉体系的拉伸性质与米线质构性质的关系。结果表明:随着绿豆淀粉添加量比例的增加,复配米粉体系的总直链淀粉含量、可溶性直链淀粉含量和不溶性直链淀粉含量明显增加,峰值黏度、谷值黏度、末值黏度、硬度也显著性增加,咀嚼性、拉伸强度和表观弹性模量显著增加,85℃下的溶解度和膨润力显著上升;糊化温度显著降低;衰减值和回生值分别比粳米粉高了33.73 RVU和50.60 RVU;与单一体系相比,由复配粉体系制成的米线呈现较好的硬度、弹性、韧性、蒸煮性和物理性质。当绿豆淀粉∶粳米粉为1∶1时,其制得的米粉的质构性质最好。     

Textural properties of agarose gels. I. Rheological and fracture properties

Small- and large-strain rheological methods were used to develop rheological profiles of agarose gels, including linear, non-linear, and fracture properties. Gel properties were examined under conditions of varying agarose concentration (0.5–2.5% w/w), glycerol concentration (0–60% w/w), and strain rate (0.0017–0.17 s⁻¹). Small-strain behaviors were primarily elastic with only slight frequency dependence. Large-strain behaviors and fracture properties were dependent upon strain rate, agarose and glycerol concentration. Increasing concentrations of agarose produced an increasingly stronger, more brittle network, while increasing concentrations of glycerol produced an increasingly stronger, more deformable network. All fracture properties and non-linear behaviors increased with increasing strain rate in a similar manner, suggesting a general mechanism responsible for strain rate effects that is similar for non-linear and fracture behavior. Increasing concentrations of agarose and glycerol, respectively, increased and decreased the strain rate dependence of non-linear behavior. Phenomenological models were evaluated for describing non-linear behavior. A second-order polynomial equation was determined to describe the data more accurately than the commonly used BST equation [Blatz, P. J., Sharda, S. C., & Tschoegl, N. W. (1974). Strain energy function for rubberlike materials based on a generalized measure of strain. Transactions of the Society of Rheology, 18 (1) 145–161.], providing an estimated parameter that allowed relative non-linear behavior to be reliably quantified.     

麦胚芽挤压膨化加工特性及其理化性质研究

研究了挤压加工过程中物料配比、物料水分含量及加工温度等主要参数对麦胚芽膨化效果的影响及其理化性质的变化。结果表明：麦胚芽挤压膨化后,粗纤维含量明显下降,其食用口感得到了明显改善。随加工温度的上升,膨化物中粗纤维含量极显著地下降（p〈0．01）,而色差值则显著增A（p〈0．05）。随着螺杆转速的增大,膨化产物的色差值呈下降趋势。     

浓香型白酒窖泥理化电化特性分析

为系统判别不同性状浓香型白酒窖泥,测定了新泥、趋老熟泥、老熟泥、趋老化泥、老化泥的物理化学性质和电化学性质。结果表明,不同性状窖泥的理化电化特性存在一定的差异性。通过主成分分析发现对判别不同性状的窖泥方差贡献率大的指标有氧化还原电位、动电电位、总酸、甲酸、乳酸、丁酸和总糖含量,将5种窖泥分为新泥、趋老熟和老熟泥、趋老化和老化泥三类,初步建立了一种判别窖泥性状的方法,为养窖护窖提供一定的参考。     

Characteristic properties of Muhlama

The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from prominent Black Sea restaurants in Istanbul for sensory analysis and an evaluation of physicochemical properties. Sensory analysis was conducted on properties including appearance, texture, odour, flavour and aroma. Physicochemical properties such as pH, moisture, fat, fatty acid composition (saturated and unsaturated), protein, ash and energy were measured. The results of the physicochemical properties revealed pH (5.65), moisture (55.85 g/100 g), fat (13.6 g/100 g), fatty acid composition (saturated fatty acid: 1013.34 mg/kg, and unsaturated fatty acid: 286.14 mg/kg), protein (19.4 g/100 g), ash (1.34 g/100 g) and energy (239.18 kcal/100 g). The sensory analysis showed samples of light yellow colour, uniform and shiny in appearance, and a consistency in soft and smooth structure. The product had a unique flavour and aroma with the chemical structure of high energy value of the nutrient elements.     

小麦面粉蛋白质特性和面团流变学特性的关系

目的探究小麦面粉蛋白质理化特性与面团流变学特性之间的关系。方法以19份抗旱节水鉴定品种小麦籽粒为试验材料,测定了蛋白质、湿面筋、谷蛋白大聚体含量、沉降指数等面粉蛋白质理化特性,以及粉质参数和拉伸参数等面团流变学特性,采用通径分析研究了面粉蛋白质理化特性与面团流变学特性的关系。结果面粉蛋白质含量对面团吸水率直接增强效应较大,但对稳定时间、拉伸长度的抑制效应较大;谷蛋白大聚体含量对形成时间、最大拉伸阻力、拉伸面积的直接增强效应和综合增强效应均较大;沉降指数对稳定时间和最大拉伸阻力、拉伸面积的直接增强和综合增强效应较大;所测蛋白质理化特性中未发现对拉伸长度有增强效应的指标。结论面粉中谷蛋白大聚体含量和沉降指数是对面团形成时间、稳定时间、拉伸阻力影响较大的因素,影响为正效应,可为专用面粉生产质量控制提供参考。     

绿豆-小麦混合粉的流变学和热力学特性研究

以小麦粉、绿豆粉为原料,研究绿豆-小麦混合粉面团的形成特性、流变学特性、热力学特性,为绿豆小麦粉复合食品的加工及品质控制提供参考。结果表明,添加绿豆粉对绿豆-小麦混合粉的物性有显著影响;随着绿豆粉添加量的增加,混合粉面团的吸水率、形成时间、稳定时间、评价值降低、弱化值增加;最大拉伸阻力、延伸度降低;热焓呈非线性降低,糊化温度增加;储能模量、损耗模量减小,黏弹性降低。     

大豆分离蛋白起泡性和乳化性影响因素的研究

大豆分离蛋白的乳化性和起泡性与蛋白质、NaCl、卡拉胶、蔗糖和山梨酸钾含量、pH值、加热温度等密切相关。蛋白质质量浓度分别为2.0g/100mL和2.5g/100mL时,大豆分离蛋白乳化性和起泡性分别达到最大值;远离pH4.5,大豆分离蛋白起泡性和乳化性增加;加热温度45℃时起泡性最好,而乳化性最差;氯化钠、卡拉胶、山梨酸钾添加量分别为1.00g/100mL、0.20g/100mL、0.08g/100mL时,起泡性和乳化性好;添加蔗糖会使蛋白质的起泡性下降,而蔗糖添加量6.0g/100mL时乳化性好。     

FZ-Domain的遗传性

引入FZ-连续子空间的概念,在此基础上得到FZ-Scott开集和Z-Scott闭集都是FZ-Domain 的FZ-连续子空间.证明了FZ-Domain的FZ-连续性对FZ-Scott开集和Z-Scott闭集都是可遗传的.     

Stabilisers--their structure and properties

The effects in foods of hydrocolloids such as polysaccharides on water-binding capacity, evaporation rate, crystallisation, rheological and other properties are reviewed.     

胶原的生物学性质

胶原作为一种天然蛋白质材料 ,可应用于生物医学领域。简述了与此应用相关的胶原的生物学性质。     

FRP-水泥砂浆抗弯性能的研究

利用三点弯研究了水泥砂浆外贴碳纤维和芳纶纤维片材后的抗弯性能,并对2种纤维进行表面处理,探讨纤维的表面处理对FRP水泥砂浆体系抗弯性能的影响。结果表明,用等离子体分别对碳纤维和芳纶纤维进行表面处理,CFRP和AFRP水泥砂浆的最大断裂载荷都能显著提高,而且构件在受弯过程中没有发生剥离破坏,FRP被拉断,纤维高强的特点得到充分发挥。     

Mechanical properties of meat

Determination of meat mechanical properties is still usually performed under empirical conditions, using tests which have been developed many years ago. This paper discusses the limitations of these methods. It also reviews recently developed research which has been focused on a more analytical approach to mechanical tests performed in closely controlled conditions. The objectives of these investigations are on the one hand to obtain specific properties of the myofibre and connective tissue structures involved in meat toughness and on the other hand to understand the fracture mechanisms involved in the perception of texture. Due to the anisotropic and composite nature of meat, attention has been focused on the influence of the direction and amplitude of strains to be used for the characterisation of myofibres and connective tissue, respectively. These strain conditions are linked to the contraction and stretching state of each of these structures. Indeed, whatever the type of deformation (shear, compression or tension), myofibre resistance can be determined under low strain conditions as long as collagen fibres in the connective tissue remain in a more crimped state than myofibres, i.e. in raw or slightly cooked meat of normal sarcomere length. On the contrary, determination of connective tissue resistance has, up to now, only been obtained using large strain tests. Contraction of collagen fibres induced by cooking makes the separate analysis of meat structures more difficult, but this can partially be overcome by applying mechanical tests in different strain directions. However, the role of the spatial distribution of connective network on the mechanical properties of meat still remains largely unknown. Image analysis and ultrasonic methods, currently developed to study this problem, are briefly presented.