本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,...本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,分别处理3、4、5 min。通过测定复水比、色泽、质构特性(硬度、黏稠度)、多糖含量及感官评分进行综合品质评价,并利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)技术分析复水过程中的水分迁移状态。结果表明,US-HWR能显著提高银耳的吸水率,加速水分迁移,但同时也导致硬度下降、黏稠度升高及多糖溶出损失。综合各项指标,100℃超声联合热水复水3 min(USHWR-100℃3 min)为最优工艺。该条件下,银耳的复水比为12.79±0.78,硬度为(69.36±3.13)g,黏稠度为(0.030±0.002)g·s,感官评分达到最高值(82.50±2.55)。LF-NMR分析显示,复水银耳中的水分主要由T_(2b)、T_(21)、T_(22)和T_(234)个组分构成,且复水时间延长与超声处理均能显著提高银耳内部水分的自由度,促进水分迁移。综上,US-HWR-100℃3 min是一种高效、优质的银耳复水技术,能在最短时间内获得感官与理化品质俱佳的产品,是凉拌银耳预制菜工业化生产的理想复水方式。展开更多
A theoretical analysis is presented for the snap-buckling behavior of dished shallow shells under axisymmetric distributed line loads. The second approximate formula of elastic behavior of dished shallow shells with v...A theoretical analysis is presented for the snap-buckling behavior of dished shallow shells under axisymmetric distributed line loads. The second approximate formula of elastic behavior of dished shallow shells with various boundary conditions are given, and effects of geometrical parameters gamma, beta and k on non-linear behavior are discussed.展开更多
A theoretical analysis is presented for the snap-buckling behaviour of dished shallow shells under uniform loads. By means of the modified iteration method the second approximate formula of elastic behaviour. and a se...A theoretical analysis is presented for the snap-buckling behaviour of dished shallow shells under uniform loads. By means of the modified iteration method the second approximate formula of elastic behaviour. and a set of numerical solutions are given. And effects of parameters beta and k on the snap-buckling behaviour are discussed.展开更多
文摘本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,分别处理3、4、5 min。通过测定复水比、色泽、质构特性(硬度、黏稠度)、多糖含量及感官评分进行综合品质评价,并利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)技术分析复水过程中的水分迁移状态。结果表明,US-HWR能显著提高银耳的吸水率,加速水分迁移,但同时也导致硬度下降、黏稠度升高及多糖溶出损失。综合各项指标,100℃超声联合热水复水3 min(USHWR-100℃3 min)为最优工艺。该条件下,银耳的复水比为12.79±0.78,硬度为(69.36±3.13)g,黏稠度为(0.030±0.002)g·s,感官评分达到最高值(82.50±2.55)。LF-NMR分析显示,复水银耳中的水分主要由T_(2b)、T_(21)、T_(22)和T_(234)个组分构成,且复水时间延长与超声处理均能显著提高银耳内部水分的自由度,促进水分迁移。综上,US-HWR-100℃3 min是一种高效、优质的银耳复水技术,能在最短时间内获得感官与理化品质俱佳的产品,是凉拌银耳预制菜工业化生产的理想复水方式。
文摘A theoretical analysis is presented for the snap-buckling behavior of dished shallow shells under axisymmetric distributed line loads. The second approximate formula of elastic behavior of dished shallow shells with various boundary conditions are given, and effects of geometrical parameters gamma, beta and k on non-linear behavior are discussed.
文摘A theoretical analysis is presented for the snap-buckling behaviour of dished shallow shells under uniform loads. By means of the modified iteration method the second approximate formula of elastic behaviour. and a set of numerical solutions are given. And effects of parameters beta and k on the snap-buckling behaviour are discussed.
