浅谈燃油共轨管花生孔加工技术

对燃油共轨管图纸进行了分析,结合实际情况,设计出加工花生孔导向装置,安排了合理的加工方法,成功加工出燃油共轨管,打破了国外对燃油共轨管加工技术的垄断,为国内加工燃油共轨管开创了先例,为公司创造了良好的效益。     

速溶高蛋白花生晶的研制

本文根据营养学原理及水剂法花生加工工艺研制优质营养食品。利用花生、蔗糖等原料生产速溶高蛋白花生晶,这是一种优质、新型的植物蛋白饮料。本文详细地介绍了速溶高蛋白花生晶研制的理论依据,生产配方及方法。     

花生酸奶的研制

以花生、鲜牛奶及蔗糖为主要原料，适量添加变性淀粉，用保加利亚乳杆菌（L．bulgaricus）和嗜热链球菌（Str．themophilus）1：1混合作为发酵剂，研究了原料的去皮脱腥的处理方法，不同料水比、不同鲜奶添加量、不同菌种添加量以及不同变性淀粉添加量对成品酸奶的质量影响．确定了花生酸奶的产品配方、加工工艺、发酵条件和质量标准，获得营养丰富、酸甜适宜和风味独特的花生酸奶制品．     

几种真菌油脂的分析

在实验室条件下培养提取所得的几种真菌油脂经水解后进行薄层层析 ,结果表明油溶性成分因菌种而异 ;脂肪酸分析表明在不同培养条件下菌种脂结构也不同 ;对土生假丝酵母在优化条件下合成的类可可脂经甘三酯组成测定和差示扫描量热法分析 ,证明了此条件下所产的类可可脂是较理想的类可可脂     

盐酥花生生产技术研究

以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。结果表明：可采用干式多滚轮摩擦脱膜或湿法脱膜，最佳条件为油炸温度１５０～１５２℃，油炸时间５．５ｍｉｎ，香盐末添加量为１．４％、香甜油添加量为１．５％。     

Effect of roasting oil composition on the stability of roasted high-oleic peanuts

Off-flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high-oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted peanuts. To determine the full potential for shelf-life improvement of oil-roasted high-O/L peanuts, a study was conducted to examine the effects of roasting high-O/L peanuts (O/L=30) in high-O/L (O/L=23.2) or conventional (O/L=1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio of high-O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil-roasted peanuts. After 20 wk of storage, PV of conventional oil-roasted peanuts was 10.8 compared to 5.3 for the high-O/L-roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high-O/L-roasted vs. conventional oil-roasted peanuts. OSI for both decreased, but differences remained similar throughout the storage period. Shelf life of high-O/L peanuts decreased when roasted in conventional O/L-peanut oil vs. high-O/L peanut oil.     

UHT-Sterilized Peanut Beverages: Kinetics of Physicochemical Changes during Storage and Shelf-Life Prediction Modeling

Strawberry-flavored (S04) and chocolate-flavored (C04 and C20) peanut beverages UHT-sterilized (137 °C, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 °C. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf-life prediction models were constructed based on sensory and kinetics data. The shelf-life was estimated to be 4–7 mo for beverages stored at 30–35 °C.     

基于矩量法和蝴蝶交配优化算法的甚低频发射天线顶线绝缘子均压环优化设计

针对甚低频发射天线顶线绝缘子串电压分布不均匀极易产生电晕的问题,采用矩量法(method of moments,MOM)研究了不同均压环管径、半径、抬高距以及绝缘子串配置位置对瓷支柱绝缘子串电压分布的影响,提出了一种应用矩量法和蝴蝶交配优化算法(butterfly mating optimization,BMO)协同优化顶线绝缘子串均压环的新方法。该方法首先建立顶线绝缘子串MOM天线优化模型;然后,提取仿真得到的分压和天线效率并计算目标函数;利用BMO迭代得到顶线绝缘子相对位置和均压环结构参数。仿真结果表明:顶线绝缘子高压侧的均压环半径和抬高距对绝缘子电压分布影响较大,低压侧配置均压环可以使顶线绝缘子串末端绝缘子的分压降低44.5%;与优化前实测值相比,优化后顶线绝缘子串的电压百分比均方差降低了2.17%,均压环最大表面电场小于起晕电场,天线辐射效率提升1.5%。     

NARP-HPLC/MS and silver cationization fingerprinting of triacylglycerols in wild and cultivar Tunisian peanut kernels

A simple strategy to identify triacylglycerols (TAGs) in wild and cultivar peanuts was performed using on line coupling of non-aqueous reversed phase chromatography-electrospray ionization–mass spectrometry (NARP-LC-ESI–MS) with silver nitrate (AgNO₃) as a post-column additive. The combination of the structural information given by MS with chromatographic retention laws led to the determination of the structure of TAGs in wild and cultivar peanut oil. In addition, by using the MS⁵ method, the regio-specificity of the TAGs was determined. It was also demonstrated that in Tunisian peanut oil, the saturates have a preference for the sn-1/sn-3 position for the arachidonic and behenic acids. In the wild variety fatty acids with odd numbers of carbons were found and more TAGs were identified in comparison to the cultivar peanut oil.     

Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties

The aim of this experiment was to compare the effects of increasing amounts of extruded linseed in dairy cow diet on milk fat yield, milk fatty acid (FA) composition, milk fat globule size, and butter properties. Thirty-six Prim’Holstein cows at 104 d in milk were sorted into 3 groups by milk production and milk fat globule size. Three diets were assigned: a total mixed ration (control) consisting of corn silage (70%) and concentrate (30%), or a supplemented ration based on the control ration but where part of the concentrate energy was replaced on a dry matter basis by 2.1% (LIN1) or 4.3% (LIN2) extruded linseed. The increased amounts of extruded linseed linearly decreased milk fat content and milk fat globule size and linearly increased the percentage of milk unsaturated FA, specifically α-linolenic acid and trans FA. Extruded linseed had no significant effect on butter color or on the sensory properties of butters, with only butter texture in the mouth improved. The LIN2 treatment induced a net improvement of milk nutritional properties but also created problems with transforming the cream into butter. The butters obtained were highly spreadable and melt-in-the-mouth, with no pronounced deficiency in taste. The LIN1 treatment appeared to offer a good tradeoff of improved milk FA profile and little effect on butter-making while still offering butters with improved functional properties.