Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.     

EAST超导托卡马克装置真空室壁处理的研究

壁处理技术被广泛应用于托卡马克装置上,以降低装置本底杂质水平,改善器壁的再循环.自2008年起,EAST面向等离子体的第一壁采用全碳材料,由于特殊的石墨晶体多孔结构,具有高放气率以及对H₂O,H₂等杂质气体的高吸附性,从而使等离子体放电前期的装置真空室壁处理尤为关键.本文介绍了EAST装置真空室壁处理的实验系统,并研究了装置烘烤与不同工作气体及工作参数下的直流辉光放电清洗对杂质粒子的清除效果.实验结果表明:EAST装置真空室在经过长时问的前期壁处理后,显著地降低了真空室内壁的出气率与本底杂质浓度,这对随后进行的等离子体放电实验非常有必要.     

红外烤漆机理及轮毂模拟烤漆实验研究

我国汽车、拖拉机及家电等行业的烤漆装机功率约为１６０万ｋＷ,能耗大、能源利用率低而质量差,工件不干亟待解决．文中阐述了红外强化烤漆的机理并利用新研制的高温定向电阻带辐射器对汽车轮毂进行了强化模拟烤漆实验研究并进行了理论计算,结果表明高温定向近距离辐射及优化布置辐射器是缩短烤漆周期、节约能源及确保烤漆质量的重要途径之一．     

Crust density in bread baking: Mathematical modelling and numerical solutions

A model for the formation of a “crust” during bread baking is presented. The crust is the outermost part of the loaf where the final bread density is significantly higher than in the “crumb”, the interior of the loaf. The model is based on a collapse mechanism, whereby raised pressures due to thermal expansion and water evaporation squash bubbles in the bread as the dough sets and fractures; the latter process allows vapour within bubbles to escape.     

烘烤温度对溶胶-凝胶法制备镧掺杂钛酸铋薄膜结构与铁电性质的影响

采用溶胶-凝胶法，在保持薄膜结晶温度和有机物分解温度相同情况下，发现烘烤温度（即溶剂的挥发温度）对镧掺杂钛酸铋薄膜的晶体结构、表面形貌和铁电性质均产生重要影响.在较低烘烤温度下得到的薄膜（117）择优取向明显.但随着烘烤温度增加，薄膜的（117）择优取向逐渐减弱.薄膜的表面晶粒形貌则从棒状逐渐转变为盘状.还测量了薄膜的铁电性质，发现在250℃烘烤温度下得到的薄膜具有最大的剩余极化强度，2Pr为28.4μC/cm2.对实验现象进行了定性解释. 关键词： 溶胶-凝胶法 烘烤温度 铁电薄膜     

Detection of polydimethylsiloxanes transferred from silicone‐coated parchment paper to baked goods using direct analysis in real time mass spectrometry

The non‐stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone‐coated parchment into the baked goods. Positive‐ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART‐SVP source was coupled to a quadrupole‐time‐of‐flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone‐coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C₂H₆SiO)_n + NH₄]⁺ in the m/z 800–1900 range. Copyright © 2016 John Wiley & Sons, Ltd.     

UPLC-Q-TOF/MS在烘焙食品中羧甲基赖氨酸和羧乙基赖氨酸检测中的应用

建立了烘焙食品中羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)的UPLC-Q-TOF/MS检测方法。烘焙食品经脱脂、还原、沉淀蛋白、酸水解释放出CML和CEL,使用FMOC-Cl柱前衍生和HLB小柱固相萃取净化后,采用UPLC-Q-TOF/MS检测。CML和CEL在1~700 ng/m L浓度范围内均呈良好的线性关系,线性回归系数r0.999。CML和CEL的检出限均为0.1 mg/kg;回收率为94.4%~108.3%;相对标准偏差(RSD,n=6)为0.4%~6.2%。该方法定性、定量准确,灵敏度高,能很好地应用于烘焙食品中CML和CEL的检测。     

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.     

HL-2M 装置真空烘烤控制系统概述

HL-2M 真空烘烤系统采用两台可编程逻辑控制器(PLC)构成一个自动控制系统,根据工艺要求编制 相应逻辑程序来控制各执行机构,实现对系统加热器电功率、换热器热负荷以及阀门开度的程序调节,达到±2℃ 温升梯度的烘烤目的。PLC 与阀岛建立工业以太网(Profinet)通信协议,通过地址映射的方式控制进出真空室和偏 滤器的开关阀,调整烘烤系统的负载投入。     

HL-2M 真空烘烤系统工程设计与介质流量分析

从工艺、结构和设备几个方面对 HL-2M 真空烘烤系统进行设计。在定流量工况下进行仿真分析。 在总流量 2.5kg⋅s⁻¹,真空室流量 2.1kg⋅s⁻¹,偏滤器流量 0.21kg⋅s⁻¹ 下,验证了系统的烘烤效果。