糯玉米辛烯基琥珀酸淀粉酯的制备及其RVA谱特性分析

以糯玉米淀粉为原料，对辛烯基琥珀酸淀粉酯的湿法制备工艺进行了研究，采用粘度速测仪（RVA）分析了不同取代度辛烯基琥珀酸淀粉酯的粘滞特性，并探讨了氯化钠和蔗糖对其粘滞特性的影响。结果表明，糯玉米辛烯基琥珀酸淀粉酯的制备工艺为：酸酐用无水乙醇稀释3倍；反应时间3h；反应温度35℃；pH值8．5；淀粉乳液浓度30％-35％；酸酐加入量为3％～5％。RVA谱分析表明，随着变性程度的提高，辛烯基琥珀酸淀粉酯的粘度增加，糊化温度降低；氯化钠抑制辛烯基琥珀酸淀粉酯的糊化，使其粘度显著降低，蔗糖则使其粘度稍有增加。该研究为糯玉米辛烯基琥珀酸淀粉酯在食品工业中的应用提供了理论依据。     

Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction of processed cheese instrumental texture and meltability attributes. Processed cheeses (n = 32) of varying composition were manufactured in a pilot plant. Following two and four weeks storage at 4 °C samples were analysed using texture profile analysis, two meltability tests (computer vision, Olson and Price) and mid-infrared spectroscopy (4000–640 cm⁻¹). Partial least squares regression was used to develop predictive models for all measured attributes. Five attributes were successfully modelled with varying degrees of accuracy. The computer vision meltability model allowed for discrimination between high and low melt values (R² = 0.64). The hardness and springiness models gave approximate quantitative results (R² = 0.77) and the cohesiveness (R² = 0.81) and Olson and Price meltability (R² = 0.88) models gave good prediction results.     

用EIB对不同超喂率下的空变纱外观形态的研究

利用EIB分别对超喂率不同的空变纱进行测试,可以获得纱线的丝圈／丝弧数据、个数的分布情况和形态图,得出超喂率对变形纱外观形态影响的规律。     

梳理机用针布产品特质解析与应用(一)

为了提高国产针布的制造水平,改善纺织厂的针布使用效果,解读了进口针布的产品特质及用途,从齿形、表面处理、材料等入手,分析了形成产品特质的各种工艺方法和技术措施的成因及原理,对各特质的技术特点、适用范围、负面效果及组合应用进行分析与探讨。指出:科学、合理地强化和组合针布产品特质,能有效地助推梳理器材和纺织行业的产品升级与技术进步。     

Fatty acid profile of traditional soymilk

Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were found.     

Quality identification and evaluation of Pu‐erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

To develop an objective, effective, flexible and cost‐saving method to assess Pu‐erh tea quality, Pu‐erh tea samples of different grade levels and various ages were analysed using sensory evaluation and various instrumental techniques, including chemical analysis and electronic tongue (ET). Results showed that taste profile analysis as a sensory evaluation method can meticulously describe and distinguish different Pu‐erh tea samples. Chemical analysis combined with hierarchical cluster analysis can cluster Pu‐erh ripened and raw tea both in compressed and scattered forms. However, no obvious variation tendency was observed in the chemical composition parameters of Pu‐erh tea of different grade levels or various ages. ET combined with principal components analysis (PCA) is effective in classifying Pu‐erh tea samples of different grade levels and various ages. ET followed by linear discriminant analysis (LDA) performs well in identifying Pu‐erh tea samples of various ages by establishing a discriminant model.     

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.     

Master Jet-G流浆箱在高速新闻纸机上的应用

介绍了VOITH公司MasterJet-G高湍流式流浆箱的结构、主要功能以及流浆箱的设计参数、流浆箱的压头控制、流量控制、横幅定量控制及流浆箱的操作.