摘要
以青梅、银杏为原料,进行复合乳酸菌发酵,采用4因素3水平正交试验,确定试验最佳工艺为:青梅银杏复配比0.25,蔗糖40%,复合乳酸菌接种量3%,40℃发酵24 h。产品呈绿偏黄色,酱体黏稠有光泽,甜酸适口,具有青梅银杏天然风味和发酵特有的香气。
At microscopic scale, the 1, 3, 5-triamino-2, 4, 6-trinitrobenzene（TATB）/polymer bonded explosive （PBX） was regarded as a three-phase composite, consisting of TATB particles, polymer matrix and voids. Based on the microstructure of PBX, a representative volume element （RVE） model was developed by the Monte Carlo method. The finite element model （FEM） was built considering the fraction and distribution of the fillers and pores based on the RVE model. The effect of filler fraction, porosity and pore distribution on the effective thermal conduction of TATB/PBX was studied. The results show that the effective thermal conductivity of TATB/PBX increases with TATB volume fraction increasing. At the same TATB volume fraction, the increase of porosity leads to the exponentially reduction in thermal conductivity of TATB/PBX, but the pore spatial distribution has little effect. The good consistence between simulation and experimental results proves that the model can be used to predict the effective thermal conductivity of TATB/PBX by comparing the predicted and the experimental results.
出处
《食品科技》
CAS
北大核心
2013年第12期130-133,共4页
Food Science and Technology
关键词
青梅
银杏
发酵果酱
工艺优化
high nitrogen austenitic steel
mechanical alloying
gas atomization
powder
densification
