Effectiveness of coal mine dust control: A new technique for preparation and efficacy of self-adaptive microcapsule suppressant

This study aims to make full use of the agricultural waste peanut shells to lower material costs and achieve cleaner production at the same time. Cellulose nanofibrils (CNF) extracted from peanut shells were mixed with acrylic acid (AA) and dimethyl diallyl ammonium chloride (DMDAAC) to prepare a new type of capsule core (dust suppressant). Then, the self-adaptive AA-DM-CNF/CA microcapsules were prepared under the action of calcium alginate. The infrared spectroscopy and X-ray diffraction analysis results suggest that AA, DMDAAC and CNF have experienced graft copolymerization which leads to the formation of an amorphous structure. The scanning electron microscopy analysis results demonstrate that the internal dust suppressant can expand and break the wall after absorbing water, featuring a self-adaptive function. Meanwhile, the laser particle size analysis results show that the microcapsules, inside which the encapsulated dust suppressant can be observed clearly, maintain a good shape. The product performance experimental results reveal that the capsule core and the capsule wall achieve synergistic dust suppression, thus lengthening the dust suppression time. The product boasts good dust suppression, weather resistance, degradation and synergistic combustion performances. Moreover, this study, as the first report on the development and analysis of dust-suppressing microcapsules, fills in the research gap on the reaction mechanism between dust-suppressing microcapsules and coal by MS simulation. The proposed AA-DM-CNF/CA dust-suppressing microcapsules can effectively lower the dust concentration in the space and protect the physical and mental health of coal workers. In general, this research provides a new insight into the structure control and performance enhancement of dust suppressants. Expanding the application range of microcapsules is of crucial economic and social benefits.     

花生红枣复合发酵功能饮料的研制

以花生仁、红枣、冰糖为原料,将花生仁、红枣分别制成花生浆和枣浆后按一定比例混合,加入冰糖溶解混匀,接种经驯化的乳酸混合菌进行乳酸发酵,由正交试验筛选出混浆发酵的冰糖添加量、接种量、发酵温度及花生浆与枣浆的质量比,制成具有独特营养与保健功能及风味诱人的饮料.     

改善花生分离蛋白成膜及保藏特性研究

本文研究了交联剂对可食性膜的阻湿性能(水蒸气迁移速率，WVTR)和机械性能(抗拉强度，TS)的影响，对交联作用的研究表明：环氧氯丙烷和戊二醛的交联均能有效的改善膜的机械性能和阻湿性能。而且环氧氯丙烷交联膜变得光滑透明，戊二醛交联后可得到由淡黄色向红色过渡的一系列不同颜色的薄膜。对樱桃进行涂膜处理能明显防止褐变，抑制其呼吸作用，延缓贮藏过程中有机酸、总糖等营养成分的损失，有效地延长了樱桃的保藏期。     

茶多酚和TBHQ对花生油、花生大豆调和油抗氧化作用的对比研究

利用对比试验和强制氧化方法研究了茶多酚和特丁基对苯二酚(TBHQ)等抗氧化剂对压榨一级花生油、花生大豆调和油的抗氧化作用。     

Stereospecific analysis of monounsaturated triacylglycerols in cocoa butter

The enantiomeric composition of the monounsaturated triacylglycerols (TG) from cocoa butter was estimated. The monounsaturated TG were separated into three fractions by reversed-phase high-performance liquid chromatography (HPLC), and each fraction was subjected to the stereospecific analysis with chiral-phase HPLC. The results indicated that the major TG consisted of equal amounts of 1-stearoyl-2-oleoyl-3-palmitoyl-sn-glycerol (SOP-sn-TG) and POS-sn-TG (47 mol%), 1,3-distearoyl-2-oleoyl-glycerol (SOS-TG) (33 mol%), and POP-TG (19 mol%). The contents of SOP-sn-TG and POS-sn-TG are 1.30 times that of the POP-TG content, and the SOS-TG content is 1.30² times that of the POP-TG content. The term “priority factor” is proposed for the ratio of the stearoyl group/palmitoyl group, 1:30 at thesn-1 andsn-3 or 1(3)-position. It shows a distinct specificity for particular fatty acids or their Coenzyme A esters in random esterification at each position of the glycerol moiety in the biosynthesis of cocoa butter TG.     

酶解法增加红衣花生奶中游离锌的研究

将植酸酶这种新型食品添加剂应用于红衣花生奶,以提高其游离锌含量。研究结果表明,最佳酶解工艺条件是:植酸酶10(U/g花生)、温度50℃、时间1h,所得产品游离锌释放率达32.9%,游离锌含量是未酶解产品的2.8倍,产品风味正常。     

Synthesis of structured triglycerides from peanut oil with immobilized lipase

Structured triglycerides (ST) that contain medium- and long-chain fatty acids were synthesized by lipase-catalyzed interesterification between tricaprylin and peanut oil. To select appropriate enzymes, we investigated nine commercial lipase preparations for their ability to hydrolyze pure triglycerides as well as natural oils. Three microbial lipases from Rhizomucor miehei (RML), Candida sp. (CSL), and Chromobacterium viscosum (CVL) gave good results, and immobilized preparations were used in the interesterification. RML gave the highest yields of ST (73%, 40°C), although its hydrolytic activity toward triolein was low. As the temperature was raised to 50°C, the yield of ST increased to 79%. After 120 h reaction time, remaining activities were high for CSL (71%), moderate for CVL (48%), and low for RML (20%). Parts of this paper were presented as a poster at the Biochemical Engineering Conference IX, May 1995, Davos, Switzerland.     

Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions

Milkfat was separated into major chainlength fractions by solid-phase extraction. The effect on thermal behavior and texture of replacing both saturated and monounsaturated long-chain triglycerides from milkfat by long-chain monounsaturated triglycerides with an unsaturated fatty acid in thesn-2 position is reported. Increasing proportions of cocoa butter were added to fractions of short-to medium-chain triglycerides (C₂₂−C₄₄) and medium- to long-chain triglycerides (C₃₆−C₄₈) isolated from milkfat. Thermal behavior and texture of the mixtures were measured. Results indicated that long-chain monounsaturated triglycerides from cocoa butter enhanced co-crystallization and co-operative melting and did not induce polymorphic transitions upon crystallization and melting of the fractions. At 4°C, they acted as texture builder if present in proportions of more than 30%, whereas below this level, they acted as texture softeners. The effect of the long-chain monounsaturated triglycerides on the texture of fractions that melt at low temperature could not be predicted from the proportion of solid fat at that temperature. Presented at the 1995 AOCS Annual Meeting & Expo, San Antonio, Texas, May 1995.     

Structure evolution and bloom formation in tempered cocoa butter during long‐term storage

Structural evolution in tempered cocoa butter (CB) and CB mixed with a cocoa butter equivalent (CBE) was examined during 26 wk of storage (at 25 °C) using atomic force microscopy, X‐ray powder diffraction, colorimetry and pulsed nuclear magnetic resonance. The form V‐to‐VI polymorphic transition in CB started after 1 week of storage. However, fat bloom was not detected until week 3 when large crystals started to appear on the CB surface. Changes in surface topography coincided with an increase in the surface whiteness index. Addition of CBE delayed bloom development by 1–2 wk. The solid fat content (SFC) of both CB and CB + CBE increased gradually during the early wk of storage before reaching a summit and then decreasing slowly with time (at 25 °C). Concurrently, the surface roughened and the whiteness index increased for both CB and CB + CBE. We postulate that, upon bloom formation, parallel phenomena took place: (i) There was exclusion of triglyceride molecules from the CB and CB + CBE fat crystal networks due to continued contraction, and (ii) less stable crystals melted due to the heat release from the (re)crystallization of liquid fat onto existing surface crystals and from the ongoing form V → VI polymorphic transition. These events resulted in the gradual decrease in SFC seen at longer storage times. In conclusion, this study demonstrated that kinetic and thermodynamic phenomena take place in CB long after it has been tempered.     

去皮椒盐油炸花生货架寿命的研究

通过对去皮椒盐油炸花生的加速氧化试验，建立了计算其在任一贮藏温度下货架寿命的回归方程。此外，还对包装工艺和包装材料同货架寿命之间的关系作了探讨。