Ageing studies on some titania gels     

Jehane Ragai 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》1985,35(5):263-269

Hydrous titania gels, precipitated from titanous chloride and aged in different aqueous media have different textural, thermal and structural properties as demonstrated by nitrogen adsorption, differential thermal analysis, X-ray diffraction and scanning electron microscopy studies. Ageing in ammonia leads to the development of microporosity, whereas ageing in water causes an extension of the pore system in the primary particles with little change in the surface texture. Heat-treatment of the precipitated gels prior to ageing seems to afford a certain stability to the primary particle by allowing hydroxo and oxo bridges to be formed, thus leading to the formation of a more rigid structure. The nature of the ageing medium and its effect on the inner coordination sphere of the titanium ions are important parameters affecting the textural and thermal behaviours of the titania gels.  相似文献   

Processing of the fruit of five prickly pear cultivars grown in South Africa     

ELIZABETH JOUBERT 《International Journal of Food Science & Technology》1993,28(4):377-387

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Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes     

H. G. Patel  K. G. Upadhyay  R. V. Miyani  A. J. Pandya 《Food quality and preference》1993,4(4):187-192

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.  相似文献   

The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces     

《Drying Technology》2007,25(7):1275-1280

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.  相似文献   

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle     

Sergio Carbonell  Jorge C. Oliveira  & Alan L. Kelly 《International Journal of Food Science & Technology》2006,41(7):757-767

The texture of potato tissue after a freeze–thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre‐frozen potato. Ten blanching conditions were tested and a two‐step blanching process with calcium chloride (0.07 g mL^?1) proved the most effective in protecting the tissue after a freeze–thaw process (maximum load force around 10–55% of the raw tissue, depending on potato batch, for air‐blast freezing and 20–60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre‐drying treatments to remove excess water, was very detrimental to resistance to a freeze–thaw process (maximum load force below 10% of the raw tissue for air‐blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air‐freezing. Differences were found between batches with a 6‐month difference in storage time, indicating that the fresher batch was more suitable for freezing.  相似文献   

Use of ultrafiltration for preparing improved tomato pulp     

SEBASTIANO PORRETTA  †  GIUSEPPE CARPI  GIANFRANCO DALL'AGLIO  CLAUDIO GHIZZONI 《International Journal of Food Science & Technology》1992,27(4):427-433

The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.  相似文献   

Modellierung des Langzeit‐Verformungsverhaltens von Kunststoffen     

C. Dallner  G. W. Ehrenstein 《Materialwissenschaft und Werkstofftechnik》2003,34(1):34-38

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Deformation and failure study of surrounding rocks of dynamic pressure roadways in deep mines     

TIAN Jiansheng  GAO Song 《中国矿业大学学报(英文版)》2010,20(6)

In order to understand the change rules of stress-displacement in surrounding rocks of dynamic pressure roadways in deep mines and to obtain a theoretical basis for analyses of roadway stability and designs of support,we established a coupling equation of adjacent rock strength,mining stress and supporting resistance on the basis of an elastic-plastic theory of mechanics.We obtained an analytical solution for stress and displacement distribution of elastic and plastic regions in surrounding rock of dynamic pressure roadway..Based on this theory,we have analyzed the changes in stress-displacement in elastic and plastic regions of surrounding rocks of dynamic pressure roadways in the Haizi Coal Mine.The results show that:1) radial and tangential stress change violently within the first 4 m from the inner surface of a roadway after excavation;radial stress increases while tangential stress decreases within a range of about 6 m from the inner surface of the roadway as a function of q3;2) radial and tangential stress increase with an increase in the mining pressure coefficient k;the increase in the rate of tangential stress is greater than that of radial stress;3) the radial displacement of the inner surface of roadways decreases with an increase in q3,provided that k remains unchanged.  相似文献   

Study on early warning index of spatial deformation for high concrete dam     

LEI Peng      CHANG XiaoLin  XIAO Feng  ZHANG GuiJin & SU HuaiZhi School of Hydraulic Engineering  Changsha University of Science  Technology  Changsha  China  College of Water Resources  Hydroelectric Engineering  Wuhan University.Wuhan  Mid-south Design  Research Institute  China Hydropower Engineering Consulting Group Co  Changsha  College of Water Conservancy  Hydropower Engineering  Hohai University  Nanjing 《中国科学:信息科学(英文版)》2011,(6)

Owing to the deficiency in early warning for high concrete dam,a formula was established to characterize the deformation behavior of high concrete dam as a whole.The early warning index of spatial deformation was calculated by low probability principle on the basis of the deformation entropy formula proposed.The steps were as follows.Firstly,the probability method was utilized to define the degree of order and degree of chaos for each survey point.Secondly,the weight distribution among the survey points was...  相似文献   

顶管施工引起地表塌陷及关键技术分析     

田配琴 《湖南城建高等专科学校学报》2014,(2):10-14

长距离大断面顶管施工不可避免的引起土体扰动和土层损失,导致土体塌陷和地表拉裂等现象.以某长距离超大断面顶管工程为工程研究背景,对顶管施工引起土体变形的机理展开了分析,对顶进施工过程中土体产生塌陷、地表出现张拉裂缝的原因进行了阐释,探讨了地表变位对周边建筑（构筑）物的影响,以及分析了该工程中运用的进出洞、中继器、触变泥浆减阻、加强现场监测、以及其他应急措施这5种关键控制技术,得到了一些保证工程施工安全的有益的经验.  相似文献