Comprison Research of Creep Expriments and the Analysis of the Theorial Model of Soft Rocks     

CAO Shu -gang  BIAN Jin  Li Peng 《保鲜与加工》2002,(7):96-98

Uniaxial and triaxial creep experiments of soft rocks aredone by Chen Applying Method and the Instron-1346 eletronic-fluid serving compression machine. The authors use the five-substance model and discuss the one and three-dimentional constitutive equations and creep ones. It is found that the new model well describes the full creep procedure of soft rocks. The rheological parameters of the creep equations are calculated by the Marquart Method and the forecast curves are drawn. In comprison with the experimental curves,the theorial results are proved.  相似文献   

Rheological properties and structural changes in steamed and boiled abalone meat   总被引：1，自引：0，他引：1  

Xin  GAO  Yuri  TASHIRO  Hiroo  OGAWA 《Fisheries Science》2002,68(3):499-508

ABSTRACT: Changes in tissue structures, rheological properties, and water content of abalone meat were studied in relation to boiling and steaming time. The adductor muscle of abalone Haliotis discus, which was removed directly from the shell, was boiled or steamed for 1 h, 2 h, and 3 h. When observed under a light microscope and by scanning electron microscopy, structural changes in the myofibrils were greatest in the boiled abalone meat compared with the steamed meat. When heating time was increased from 1 h to 3 h, the instantaneous modulus E ₀ of boiled abalone meat decreased gradually with increased heating time, whereas the E ₀ of steamed abalone meat was reduced when heated for 2 h. When heated for 1 h, the relaxation time of steamed abalone meat was much longer than that of boiled meat. There were no significant changes in the relaxation time of abalone meat among the different boiling times, but the relaxation time of steamed abalone meat was reduced gradually with increasing heating times. The study's results confirmed that the difference in rheological properties between the boiled and steamed meats was due mainly to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in water and solid content and the manner in which the inner water was exchanged after heating time was increased from 1 h to 3 h.  相似文献   

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles     

Miwako Ito  Wakako Maruyama-Funatsuki  Tatsuya M. Ikeda  Zenta Nishio  Koichi Nagasawa  Tadashi Tabiki 《Breeding Science》2015,65(3):241-248

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of ‘Yumechikara’ that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLV, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLV. These results suggest that the introduction of Glu-B3h into ‘Yumechikara’ makes it possible to breed varieties with good bread-making quality-related characteristics.  相似文献   

玉米淀粉与黄原胶复配体系流变和凝胶特性分析   总被引：12，自引：3，他引：9  

张雅媛  洪雁  顾正彪  朱玲 《农业工程学报》2011,27(9):357-362

为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 g/g较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供参考。  相似文献   

新收获小麦在储藏过程中品质变化规律的研究   总被引：15，自引：0，他引：15  

万安平  金丽 《粮食储藏》1999,28(2):31-36

本文以陕优２２５和ＣＡ８６４小麦为材料，研究了小麦在储藏过程中的品质变化规律。结果表明，在储藏过程中小麦籽粒硬度，蛋白质含量及面筋含量基本保持不变。随着储藏时间的延长，小麦的出粉率明显提高，面团的流变学行性逐步改善，具体表面在面团稳定时间和谰价仪值有所增加，公差指数明显下降，面团的延伸性逐渐减弱，最大抗延伸阻力逐渐增大，抗／延比值和面积都明显增大，作为小麦品质最佳代表指标的ＳＤＳ－沉降值在储藏过程  相似文献   

Combined effects of glucose oxidase,papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough     

Tianyi Yang  Yuxiang Bai  Fengfeng Wu  Na Yang  Yanjie Zhang  Mohanad Bashari  Zhengyu Jin  Xueming Xu 《Journal of Cereal Science》2014

In this study, a glucose oxidase (GOX), papain and xylanase combination was developed for fresh whole wheat dough for both browning inhibition and rheological improvement. Measurements of carotenoids extracted from enzyme-treated doughs showed that 0.001% (w/w) GOX could catalyze the oxidization of 40.0% carotenoids and thus cause a decrease of browning index (BI) by 5.20 during dough preparation. For 24 h browning inhibition, 0.010% (w/w) xylanase and papain individuals were able to separately act on the phenolic compounds and polyphenol oxidase, leading to lower BI rises (5.36 and 7.04, respectively) of doughs as compared to the BI rise (13.53) of the control dough; however, 0.020% GOX caused a higher BI rise (16.60) than control although it made BI decrease by 6.34 at 0 h. Rheological investigations on enzyme-treated doughs revealed that both xylanase and papain led to decreases of elastic (G′) and viscous modulus (G″) of doughs while GOX caused increases of G′ and G″. Therefore, an optimal combination composed of 0.010% (w/w) xylanase, 0.005% (w/w) papain and 0.002% (w/w) GOX was carried out using orthogonal experimental design by comparing BI rises in 24 h, which was also proved as a rheological improver for fresh whole wheat dough.  相似文献   

葛根淀粉流变学特性研究   总被引：4，自引：1，他引：4  

包先进  王光慈 《西南大学学报(自然科学版)》1995,17(5):431-435

本文研究了葛根Ｐｕｅｒａｒｉａ ｌｏｂａｔａ（ｗｉｌｉｄ）ｏｈｗｉ淀粉的流变学特性。结果表明，葛根淀粉度随浓度增加耐增大，随温度升高而降低，表现为非牛顿假塑性流体。ＰＨ值对葛根淀粉粘度影响小，且相对稳定。凝胶性和剪切强度都比较强。可作为添加剂广泛应用于食品工业。  相似文献   

Sterilization of exopolysaccharides produced by deep-sea bacteria: impact on their stability and degradation     

Rederstorff E  Fatimi A  Sinquin C  Ratiskol J  Merceron C  Vinatier C  Weiss P  Colliec-Jouault S 《Marine drugs》2011,9(2):224-241

Polysaccharides are highly heat-sensitive macromolecules, so high temperature treatments are greatly destructive and cause considerable damage, such as a great decrease in both viscosity and molecular weight of the polymer. The technical feasibility of the production of exopolysaccharides by deep-sea bacteria Vibrio diabolicus and Alteromonas infernus was previously demonstrated using a bioproduct manufacturing process. The objective of this study was to determine which sterilization method, other than heat sterilization, was the most appropriate for these marine exopolysaccharides and was in accordance with bioprocess engineering requirements. Chemical sterilization using low-temperature ethylene oxide and a mixture of ionized gases (plasmas) was compared to the sterilization methods using gamma and beta radiations. The changes to both the physical and chemical properties of the sterilized exopolysaccharides were analyzed. The use of ethylene oxide can be recommended for the sterilization of polysaccharides as a weak effect on both rheological and structural properties was observed. This low-temperature gas sterilizing process is very efficient, giving a good Sterility Assurance Level (SAL), and is also well suited to large-scale compound manufacturing in the pharmaceutical industry.  相似文献   

Effect of Barley and Barley Components on Rheological Properties of Wheat Dough     

Izydorczyk M. S  Hussain A.  MacGregor A. W. 《Journal of Cereal Science》2001,34(3):251

The effects of addition of whole barley and barley components (starch, β-glucans and arabinoxylans) on rheological properties of dough prepared from wheat flours with variable gluten quality (cv. Glenlea, extra-strong; cv. Katepwa, very strong; cv. AC Karma, strong; and cv. AC Reed, weak) were investigated in these studies using Mixograph and dynamic rheological measurements. Whole barley meal, starch and non-starch polysaccharides from hulless barley with variable starch characteristics (normal, high amylose, waxy, and zero amylose waxy) were tested. Upon addition of either β-glucans or arabinoxylans, significant increases in peak dough resistance, mixing stability, and work input were recorded in all flours. The addition of starch to various wheat flours reduced the strength of the respective flour-water doughs. The improvement of dough strength upon addition of waxy or zero amylose waxy barley meal was associated with the high content of total and soluble β-glucans present in barley samples. The addition of arabinoxylans or β-glucans increased the G′ of wheat doughs; arabinoxylans had a greater effect than β-glucans. Starch substantially decreased the elastic modulus of dough prepared from cv. Glenlea but waxy and high amylose starches increased the G′ of dough prepared from cv. AC Karma. A combination of the high amounts of non-starch polysaccharides and unusual starch characteristics in barley seems to balance the negative effects associated with gluten dilution brought about by addition of barley into wheat flour.  相似文献   

Quality attributes of fermented yam flour supplemented with processed soy flour     

Achi OK 《Plant foods for human nutrition (Dordrecht, Netherlands)》1999,54(2):151-158

Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of amala, a popular West African food made from rehydrated yam flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced flour that was lighter in color than the unfermented samples. Protein content of the yam-soy mixture increased from 3.5% in the control to 19.7% for 40% soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam flour control to 257.3 g/100 g for the blend with 40% soy flour. However, swelling capacity and solubility were adversely affected with increased soy flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% soy substitution. Dough with 20% soy flour is a possibility for increasing the protein content of yam flour in human feeding.  相似文献