[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under differe...[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.展开更多
The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties o...The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.展开更多
Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newp...Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.展开更多
As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of...As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.展开更多
Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats....Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics.展开更多
Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-stat...Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-state 13C CP/MAS NMR, differential scanning calorimetry （DSC）, HPSEC-MALLS-RI, and a rapid visco analyzer. The 13C CP/MAS NMR results revealed a reduction in the relative crystallinity and peak intensity of the crystalline state with increasing the UHP time. The molecular weight of native starch was 1.433 × 107 Da, which was higher than that of the UHP-treated starch. Viscograms of UHP-treated starch revealed an increase in paste viscosity, peak time, and pasting temperature and a reduction in breakdown and setback viscosity compared to the native starch. Furthermore, the DSC results showed a reduction in gelatinization temperature and gelatinization enthalpy with increasing the UHP time.展开更多
A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance...A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically tested.Standard error of prediction(SEPT) and bias were small enough without any significance at 95% confidence interval.Nonetheless,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.展开更多
Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20...Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.展开更多
The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.展开更多
Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2...Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.展开更多
Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest solubl...Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.展开更多
This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied...This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.展开更多
The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and free...The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.展开更多
<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical foo...<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>展开更多
The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-...The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.展开更多
The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectiv...The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectives of this study were to investigate the effects of konjac glucomannan(KGM)with different degree of deacetylation(DD)on the pasting,rheological and retrogradation properties of WS.Results showed that deacetyl-konjac glucomannan(DKGM)increased the peak viscosity(PV),trough viscosity(TV)and final viscosity(FV),while decreased the breakdown(BD)values of WS,suggesting the enhancement of the viscosity and thermal stability of WS paste.The raised storage modulus(G′)of WS gels with DKGM1(DD,48.23%)demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network,accompanied by increased elasticity.After storing at 4℃ for 7 days,the hardness of gels increased up 369%,while supplement with DKGM significantly(p<0.05)decreased the hardness.These data demonstrated that DKGM delayed the process of starch retrogradation,which was further verified by LF-NMR analysis.Besides,the addition of DKGM reduced the retrogradation rate,relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4℃,all validating the hindrance of starch retrogradation by DKGM.Therefore,these data suggested that partial deacetylation of KGM could effectively improve the pasting,rheological characteristics and impede the retrogradation of WS.展开更多
This research conducts a comprehensive experimental study of the entire filling system process at the Weishan Lake Rare Earth Mine(WSLREM)in Shandong Province,encompassing tailings thickening,feeding,slurry preparatio...This research conducts a comprehensive experimental study of the entire filling system process at the Weishan Lake Rare Earth Mine(WSLREM)in Shandong Province,encompassing tailings thickening,feeding,slurry preparation,and pipeline transportation.It proposes a complete and efficient upgrade solution for an intelligent paste filling system.The results show that the F1 flocculant was selected to prepare a flocculant solution with a solution concentration of 0.1%.The unit consumption is set to 25 g·t^(-1),and the flocculation and sedimentation effects are optimal when the mass concentration is 15%,with an underflow concentration of 62%.The selection experiment of cementitious material shows that the effect of using new cementitious material is better than that of traditional 32.5R Portland cement.At the same time,rheological experiments on the filling slurry were carried out,and the filling transportation pressure was studied by combining theoretical calculations with numerical simulations.The research results have guiding significance for the debugging of filling pumps and the selection of a filling pipeline.After the application of industrial transformation,the underflow concentration of the sand silo was 64%–66%,the slurry concentration was 68%–72%,the addition range of the cementing material was 1∶16–1∶4,and the filling capacity was 40–60 m^(3)·h^(-1).The intelligent upgrade and transformation of the filling system have yielded remarkable results,providing significant reference value for the intelligent filling transformation of similar mines.展开更多
The rheological behavior of paste in mine backfilling systems is governed by multiple coupled mechanisms,including particulate structure evolution,time-dependent effects,spatially heterogeneous flow,and scale dependen...The rheological behavior of paste in mine backfilling systems is governed by multiple coupled mechanisms,including particulate structure evolution,time-dependent effects,spatially heterogeneous flow,and scale dependence.As a result,its macroscopic response cannot be adequately described by a single material parameter or purely local constitutive relations.Although significant progress has been made in experimental characterization and empirical modeling,rheological parameters reported under different conditions remain difficult to reconcile,highlighting the limitations of existing models in capturing structural evolution and nonlocal effects.This review provides a concise synthesis of current advances in paste rheology for mine backfilling applications,with emphasis on yield behavior,shear-rate-dependent nonlinear flow response,thixotropy,and shear history effects.The applicability and limitations of commonly used rheological models,including the Bingham and Herschel-Bulkley models,are critically examined.Key factors influencing paste rheology—such as particle gradation,temperature,and chemical additives—are discussed from a structure-controlled perspective.Finally,physics-constrained data-driven approaches are highlighted as a promising direction for improving the description and prediction of complex rheological behavior.Overall,this review emphasizes the need to balance experimental observability,model simplicity,and physical consistency,and highlights the importance of linking microstructural mechanisms,scale effects,and macroscopic rheological response to establish more unified and engineering-relevant frameworks for paste rheology in mine backfilling systems.展开更多
To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted us...To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.展开更多
This study investigates the performance enhancement of super-sulfated cement(SSC)derived from arsenic-containing bio-oxidation waste(BW)through the incorporation of carbonated recycled concrete fines(CRCF).The finding...This study investigates the performance enhancement of super-sulfated cement(SSC)derived from arsenic-containing bio-oxidation waste(BW)through the incorporation of carbonated recycled concrete fines(CRCF).The findings revealed that the addition of 5wt%CRCF yields optimal performance,with compressive strengths reaching approximately 1.83,12.59,and 42.81 MPa at 1,3,and 28 d,respectively.These values represented significant increases of 408.3%,10.0%,and 14.3%compared to the reference sample.The improvement was attributed to the synergistic effects of ultrafine CRCF particles acting as fillers and nucleation sites,as well as the high reactivity of silica gels,which promoted the formation of additional hydration gels.Microstructural analysis confirmed that CRCF addition refined pore structure,and enhanced the stiffness of C-S-H gels.Furthermore,CRCF served as a net CO_(2) sink,sequestering 0.268 kg CO_(2) per kilogram of CRCF and thereby reducing the carbon footprint of SSC.In addition,the feasibility of applying CRCF-modified SSC in cemented paste backfill(CPB)is highlighted,given the high cement-related carbon footprint of conventional CPB.When 5wt%CRCFmodified SSC was employed in CPB,its 3-d compressive strength attained over 70%of that of ordinary Portland cement(OPC),while the 28-d strength was comparable to that of OPC.The proposed binder thus provides a sustainable pathway for BW valorization,combining waste utilization,carbon sequestration,and improved engineering performance.展开更多
基金Supported by "Eleventh Five-Year "National Science and Technology Ministry Support Project(2006BAD08B03-3)~~
文摘[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.
基金supported by the National Basic Research Program of China (973Program,2009CB118300)the Improved Variety Project of Shandong Province,China (LN2008-167)the Youth Science and Technology Innovation funded by the Shandong Agricultural University,China (005-23601)
文摘The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.
基金This research was financially supported in part by the National High Technology Development Project of China(Grant No.2006AA10Z193)the National Natural Science Foundation of China(Grant No.30300227)the Science and Technology Department of Zhejiang Province(Grant No.2007C32014).
文摘Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.
基金supported by the National Natural Science Foundation of China(31171554)the National Basic Research Program of China(2009CB118300)the Improved Variety Project of Shandong Province, China(LN2008-167)
文摘As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.
基金the NationalNatural Science Foundation of China(300600433 and 39930110).
文摘Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics.
基金Supported by the Cooperation in Production,Study and Research of Science and Technology Major Projects of Fujian Province(2012N5004)the Natural Science Foundation of Fujian Province(2012J01081)+1 种基金the Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province([2012]03)the Scientific and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry University(cxtd12009)
文摘Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-state 13C CP/MAS NMR, differential scanning calorimetry （DSC）, HPSEC-MALLS-RI, and a rapid visco analyzer. The 13C CP/MAS NMR results revealed a reduction in the relative crystallinity and peak intensity of the crystalline state with increasing the UHP time. The molecular weight of native starch was 1.433 × 107 Da, which was higher than that of the UHP-treated starch. Viscograms of UHP-treated starch revealed an increase in paste viscosity, peak time, and pasting temperature and a reduction in breakdown and setback viscosity compared to the native starch. Furthermore, the DSC results showed a reduction in gelatinization temperature and gelatinization enthalpy with increasing the UHP time.
文摘A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically tested.Standard error of prediction(SEPT) and bias were small enough without any significance at 95% confidence interval.Nonetheless,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.
文摘Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.
基金supported by the National Key Research and Development Program of China(2021YFD2100902-3)the National Natural Science Foundation of China(32072258)+5 种基金Major Science and Technology Program of Heilongjiang(2020ZX08B02)Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX062020CX262020CX27)the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD)Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
文摘The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.
文摘Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.
文摘Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.
文摘This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.
文摘The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.
文摘<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>
基金supported by the Major Science and Technology Project of Henan(231100110300 and 221100110700)Key Science and Technology Project of Henan(211110110600)+1 种基金High-Level Talent Research Start-up Fund Project of Henan University of Technology(2022BS039)Natural Science Foundation of Henan(222300420423).
文摘The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.
基金This study was supported by the National Key Research and Development Program of China during the 13th Five-Year Plan(2018YFD0400501)Key Research and development plan for Colleges and Universities in Henan Province(20A550013).
文摘The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectives of this study were to investigate the effects of konjac glucomannan(KGM)with different degree of deacetylation(DD)on the pasting,rheological and retrogradation properties of WS.Results showed that deacetyl-konjac glucomannan(DKGM)increased the peak viscosity(PV),trough viscosity(TV)and final viscosity(FV),while decreased the breakdown(BD)values of WS,suggesting the enhancement of the viscosity and thermal stability of WS paste.The raised storage modulus(G′)of WS gels with DKGM1(DD,48.23%)demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network,accompanied by increased elasticity.After storing at 4℃ for 7 days,the hardness of gels increased up 369%,while supplement with DKGM significantly(p<0.05)decreased the hardness.These data demonstrated that DKGM delayed the process of starch retrogradation,which was further verified by LF-NMR analysis.Besides,the addition of DKGM reduced the retrogradation rate,relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4℃,all validating the hindrance of starch retrogradation by DKGM.Therefore,these data suggested that partial deacetylation of KGM could effectively improve the pasting,rheological characteristics and impede the retrogradation of WS.
基金Supported by the National Natural Science Foundation of China(52004152)Shandong Provincial Natural Science Foundation(ZR2024ME006,ZR2023QE133,ZR2020QE100)+2 种基金Small and Medium-sized Technology Enterprises in Shandong Province(2022TSGC2077)Shandong College Youth Science and Technology Support Program(2023KJ149)National Key Laboratory Open Project Open Fund(2023-JSKSSYS-06)。
文摘This research conducts a comprehensive experimental study of the entire filling system process at the Weishan Lake Rare Earth Mine(WSLREM)in Shandong Province,encompassing tailings thickening,feeding,slurry preparation,and pipeline transportation.It proposes a complete and efficient upgrade solution for an intelligent paste filling system.The results show that the F1 flocculant was selected to prepare a flocculant solution with a solution concentration of 0.1%.The unit consumption is set to 25 g·t^(-1),and the flocculation and sedimentation effects are optimal when the mass concentration is 15%,with an underflow concentration of 62%.The selection experiment of cementitious material shows that the effect of using new cementitious material is better than that of traditional 32.5R Portland cement.At the same time,rheological experiments on the filling slurry were carried out,and the filling transportation pressure was studied by combining theoretical calculations with numerical simulations.The research results have guiding significance for the debugging of filling pumps and the selection of a filling pipeline.After the application of industrial transformation,the underflow concentration of the sand silo was 64%–66%,the slurry concentration was 68%–72%,the addition range of the cementing material was 1∶16–1∶4,and the filling capacity was 40–60 m^(3)·h^(-1).The intelligent upgrade and transformation of the filling system have yielded remarkable results,providing significant reference value for the intelligent filling transformation of similar mines.
基金funded by The Seed Fund Cultivation Project of Ocean College,Zhejiang University(2025BS002)A Project Supported by Scientific Research Fund of Zhejiang University(XY2025056).
文摘The rheological behavior of paste in mine backfilling systems is governed by multiple coupled mechanisms,including particulate structure evolution,time-dependent effects,spatially heterogeneous flow,and scale dependence.As a result,its macroscopic response cannot be adequately described by a single material parameter or purely local constitutive relations.Although significant progress has been made in experimental characterization and empirical modeling,rheological parameters reported under different conditions remain difficult to reconcile,highlighting the limitations of existing models in capturing structural evolution and nonlocal effects.This review provides a concise synthesis of current advances in paste rheology for mine backfilling applications,with emphasis on yield behavior,shear-rate-dependent nonlinear flow response,thixotropy,and shear history effects.The applicability and limitations of commonly used rheological models,including the Bingham and Herschel-Bulkley models,are critically examined.Key factors influencing paste rheology—such as particle gradation,temperature,and chemical additives—are discussed from a structure-controlled perspective.Finally,physics-constrained data-driven approaches are highlighted as a promising direction for improving the description and prediction of complex rheological behavior.Overall,this review emphasizes the need to balance experimental observability,model simplicity,and physical consistency,and highlights the importance of linking microstructural mechanisms,scale effects,and macroscopic rheological response to establish more unified and engineering-relevant frameworks for paste rheology in mine backfilling systems.
基金supported by the National Natural Science Foundation of China(22138004)Shaoxing Science and Technology Plan Project(2022B43001,2023B43001).
文摘To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.
基金supports from the National Natural Science Foundation of China(No.52304148)the Youth Project of Shanxi Basic Research Program(No.202203021212262).
文摘This study investigates the performance enhancement of super-sulfated cement(SSC)derived from arsenic-containing bio-oxidation waste(BW)through the incorporation of carbonated recycled concrete fines(CRCF).The findings revealed that the addition of 5wt%CRCF yields optimal performance,with compressive strengths reaching approximately 1.83,12.59,and 42.81 MPa at 1,3,and 28 d,respectively.These values represented significant increases of 408.3%,10.0%,and 14.3%compared to the reference sample.The improvement was attributed to the synergistic effects of ultrafine CRCF particles acting as fillers and nucleation sites,as well as the high reactivity of silica gels,which promoted the formation of additional hydration gels.Microstructural analysis confirmed that CRCF addition refined pore structure,and enhanced the stiffness of C-S-H gels.Furthermore,CRCF served as a net CO_(2) sink,sequestering 0.268 kg CO_(2) per kilogram of CRCF and thereby reducing the carbon footprint of SSC.In addition,the feasibility of applying CRCF-modified SSC in cemented paste backfill(CPB)is highlighted,given the high cement-related carbon footprint of conventional CPB.When 5wt%CRCFmodified SSC was employed in CPB,its 3-d compressive strength attained over 70%of that of ordinary Portland cement(OPC),while the 28-d strength was comparable to that of OPC.The proposed binder thus provides a sustainable pathway for BW valorization,combining waste utilization,carbon sequestration,and improved engineering performance.
