烘焙脱氧预处理对生物质秸秆燃料品质的影响

生物质原料氧含量高、亲水性强、能量密度低、研磨难度大等缺点限制了其高质化利用。以玉米秆为原料,采用小型烘焙脱氧预处理装置研究了烘焙温度对玉米秆燃料品质的影响。结果表明,适度的热处理能够破坏玉米秆的纤维结构,提高玉米秆的可磨性能,增强了玉米秆的疏水性。烘焙固体产物含氧官能团数量减少,氧含量大幅降低,碳含量和热值逐渐升高;烘焙后质量产率和能量产率均有所降低,但能量产率高于质量产率。     

基于数据挖掘的烘焙连锁客户关系管理系统的应用浅析

中国烘焙市场随着经济发展市场规模不断扩大,大型烘焙企业纷纷在各地建立连锁经营网络。烘焙市场竞争激烈,拥有会员就掌握了市场．各烘焙连锁企业为了抢占市场纷纷推行会员制。随着信息系统普及,企业拥有的会员销费记录达到海量,但这些数据并没有充分利用．挖掘出高价值信息。本文通过针对实际业务需求进行分析,理论和实际研究相结合,探讨了数据挖掘技术在烘焙零售企业的客户关系管理系统的应用方向。     

Influence of torrefaction pretreatment on biomass gasification technology

Torrefaction is a slow pyrolysis process that is carried out in the relatively low temperature range of 220–300°C. The influence of torrefaction as a pretreatment on biomass gasification technology was investigated using a bench-scale torrefaction unit, a bench-scale laminar entrained-flow gasifier, and the analysis techniques TGA-FTIR and low temperature nitrogen adsorption. A series of experiments were performed to examine the characteristics of the torrefaction process, the properties of torrefaction products, and the effects of torrefaction on gas composition, cold gas efficiency and gasification efficiency. The results showed that during the torrefaction process the moisture content of biomass were reduced, and the wood fiber structure of the material was destroyed. This was beneficial to storage, transport and subsequent treatments of biomass in large scale. For solid products, torrefaction increased the energy density, decreased the oxygen/carbon ratio, and created a more complex pore structure. These improved the syngas quality and cold gas efficiency. Combustible gases accounted for about 50% of non-condensable gaseous torrefaction products. Effective use of the torrefaction gases can save energy and improve efficiency. Overall, biomass torrefaction technology has good application prospects in gasification processes.     

网页制作工具评述

本文介绍网页制作工具的类型与特征，并对各种类型的工具进行比较，以及网页制作者如何选择工具。     

塑化剂——塑胶世界的梦魇

台湾地区近期爆出了食品添加有毒塑化剂的案件,原因是饮料里的＂起云剂＂含有＂塑化剂＂,吃了会使性别错乱、生殖器变短。事件牵涉很多食品,饮料、果酱、益生菌粉都有牵连,近日又波及烘焙业、冷饮业。这起事件在台湾社会的影响力     

萃取富集原子吸收法测定烘焙食品中痕量铅

烘焙食品试样经灰化处理后，用APDC-DDTC-IBK体系萃取富集试液中的铅，利用空气-乙炔火焰原子吸收法测定烘焙食品样品中铅的含量．考察了仪器的工作参数、试液的酸度、反应时间和萃取时间等测定条件，并对可能存在的元素进行了干扰实验．在最佳条件下本法测定铅的相对标准偏差为1．5％-2．6％，回收率为98．2％-102．1％．     

贮藏条件对冷冻法式面包面团的影响

通常用贮藏条件和贮藏时间作为函数来评价冷冻面团的烘焙性能。运用法国面包配方,用直径５ｃｍ的筒将面团定形。通过在２８℃条件下醒发１４０ｍｉｎ面团体积和经过烘焙后面包体积来评价面团的烘焙性能。在３种不同条件下（温度～２２℃）,分别贮藏９,１７和３７天。在此期间,稳定贮藏条件下储藏３７天的面团同不良贮藏条件下９天的面团烘焙性能相同。     

低次烟叶的烘焙技术研究

为探索一种新的处理低次烟叶的加工方法,提升烟叶的使用价值,通过设计低、中、高3种烘焙强度,从过程水分、物理指标、常规化学成分、香味成分及感官质量5个方面系统分析了在3种烘焙强度处理下烟丝的质量状况,同时,研究了单糖施加对低次烟叶烘焙处理的效果.试验结果表明,烤烟烘焙处理强度应低于白肋烟,且单糖能改善烘焙后低次烟叶的质量,低强度条件下烘焙后烟丝的质量较原料样显著提升.