小型核桃脱壳分选一体机的设计

核桃不仅营养价值极高,而且核桃壳的药用价值也非常高,国内小企业和家庭在核桃硬壳脱壳加工环节,一般采用人工破壳取仁的方式,这种方式劳动强度大,人工成本高且不卫生;针对这个问题设计了一款小型的硬壳脱壳,壳仁分离分选的机器来提高生产效率,减少成本,提高收入。     

毛细管气相色谱法测定核桃油中的脂肪酸

讨论了核桃油中脂肪酸的提取方法和毛细管气相色谱法测定条件，并对5种主要脂肪酸进行定量的测定。     

核桃壳过滤-超滤工艺处理油田含油污水

采用核桃壳过滤器-超滤装置组合工艺处理油田含油污水,可以实现含油污水的油、悬浮物和颗粒的去除。研究了核桃壳过滤器、超滤装置的除油去浊性能以及超滤装置的水通量变化和膜的清洗方法。结果表明,处理后水中油的质量浓度由115.70 mg/L下降为0.33 mg/L,粒径大于1.0μm的颗粒由原来的1 545 686个/mL下降到13 624个/mL,颗粒平均去除率为99.09%,悬浮物质量浓度由18.06 mg/L下降到0.56 mg/L,滤膜系数由3.16上升到28.61。采用该组合工艺处理油田含油污水,处理后的水质可以满足SY/T5329-94碎屑岩油藏注水水质推荐指标中A1类标准的要求。     

Surfactant Concentration,Antioxidants, and Chelators Influencing Oxidative Stability of Water‐in‐Walnut Oil Emulsions

Effects of surfactant concentration, antioxidants with different polarities, and chelator type on the oxidative stability of water‐in‐stripped walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (hexanal) decreased with increasing PGPR concentrations (0.3–1.0 wt% of emulsions). Excess surfactant might solubilize lipid hydroperoxides out of the oil–water interface, resulting in the decreased lipid oxidation rates in W/O emulsions. At concentrations of 10–1000 μM, the polar Trolox demonstrated concentration‐dependent antioxidant activity according to both hydroperoxide and hexanal formation. The antioxidant efficiency of the non‐polar α‐tocopherol was slightly reduced at the higher range of 500–1000 μM based on hydroperoxide formation. Both ethylenediaminetetraacetic acid (EDTA) and deferoxamine (DFO) at concentrations of 5–100 μM reduced the rates of lipid oxidation at varying degrees, indicating that endogenous transition metals may promote lipid oxidation in W/O emulsions. EDTA was a stronger inhibitor of lipid oxidation than DFO. These results suggest that the oxidative stability of W/O emulsions could be improved by the appropriate choice of surfactant concentration, antioxidants, and chelators.     

A novel approach to fabricate porous alumina ceramics with excellent properties via pore-forming agent combined with sol impregnation technique

An innovative approach for fabricating porous alumina ceramics (PACs) with improved mechanical and thermal properties using walnut shell powders as pore-forming agent combined with alumina sol impregnation is reported in the present work. It is demonstrated that uniform distribution of spherical pores can be observed in as-prepared PACs by using above technical route. The decrease of walnut shell powder sizes significantly promotes the enhancement of crushing strength and reduction of thermal conductivity of the PACs. Meanwhile, the impregnated alumina sol is favoring for the formation of spherical micro-pores, then further improves their mechanical and thermal insulation performances. The lowest thermal conductivity and highest crushing strength of resulting sample reach 0.16?W/m?K and 29.2?MPa, respectively. This novel method offers new possibilities to fabricate high-quality PACs.     

采油废水处理中核桃壳滤料再生技术研究

分析讨论了核桃壳滤料的性能及其在油田采油废水处理中的截污过程与特点；通过实验优选出了污染核桃壳滤料的再生药剂与配方，确定出了污染核桃壳滤料药剂再生的适宜周期为5-10天，药剂再生周期内滤料的水力反洗周期不宜超过24小时；废弃的污染核桃壳滤料，经适当的药剂清洗再生，其过滤性能基本能够得以恢复，使用寿命将大大延长。     

Characterization and antioxidant activity of nocino liqueur

Nocino is an after-dinner liqueur made with green, unripe walnuts, appreciated both for its appealing flavour and aroma, and for its properties as a tonic and digestive aid. There is a large number of recipes for the production of nocino and the industrial production coexists with preparations at home. The liqueur has never been scientifically investigated; thus the aim of this work was to examine various kinds of it. Three sets of samples were considered: Commercial brands, home-made nocino and, among the latter, samples made for years with the same recipe and aged for different times, up to 25 years. In the commercial products, the phenolic profiles and the antioxidant activities were widely variable. The antioxidant activity proved to be directly correlated with the content of total phenols, total tannins and non-tannin phenolics. Study of samples aged for different lengths of time showed that the characteristics considered remained substantially unchanged during the aging process.     

酶法制取核桃多肽的工艺优化

运用Box-Behnken中心组合响应面分析法优化胰蛋白酶法提取核桃多肽的工艺条件,探讨了酶解过程中酶解pH值、温度和加酶量对核桃多肽提取的影响。优化工艺方案为:酶解pH7.0,温度45℃,加酶量5000U·g-1,其氨基氮的平均含量达到0.206%。     

Pressing and supercritical carbon dioxide extraction of walnut oil

The objective of this study was to evaluate the oil extraction process from walnut seeds by pressing followed by extraction with supercritical CO₂. In pressing experiments, a factorial arrangement was conducted in order to study the combined effects of seed moisture content (2.5%, 4.5% and 7.5%) and pressing temperature (25, 50 and 70 °C) on oil recovery and quality parameters. For all conditions tested, the oil quality compared well with that of cold-pressed walnut oil. Oil recovery increased significantly as moisture content raised. Highest oil recovery (89.3%) was obtained at 7.5% moisture content and 50 °C temperature. The cake resulting from pressing at these conditions was extracted with CO₂ in a high pressure pilot plant with single stage separation and solvent recycle. The effects of two different pressures (200 and 400 bar) and temperatures (50 and 70 °C) with regard to oil yield and quality, and time required for extraction were analyzed. At each condition, the extraction rate changed with the mass of solvent and extraction time. At first, the mass of oil extracted was determined by the oil solubility in CO₂ and a linear relationship was observed, where the slope results in the solubility of oil in CO₂ at the experiment conditions. After that, the extraction rate was governed by solubility and diffusion, and continuously decreased with time. The colour changed along the extraction from a whitish clear product to a yellow one. Tocopherol and carotenoid contents were significantly higher than those obtained by pressing. Extraction conditions did not affect significantly the fatty acid composition.