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Effects of steaming on the Tensile Mechanical Properties of Cashmere Fiber

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Journal of Donghua University(English Edition) 2003年第2期20卷 45-47页

作者：侯秀良王善元 College of Textiles Donghua University Shanghai 200051 College of Textiles Donghua University Shanghai 200051he cashmere yarns were set in steam of 120℃for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in " yield region" and the extension at rupture of the set cashmere fiber are obviously decreased.

The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in ' yield region' and the extension at rupture of the set cashmere fiber are obviously decreased.

关键词： set steaming tensile mechanical properties cashmere

Effects of Continuous steaming on Milling Characteristics of Two Indica Rice Varieties

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Rice science 2013年第4期20卷 309-312页

作者： N.VENKATACHALAPATHY R.UDHAYAKUMAR Indian Institute of Crop Processing Technology ThanjavurTamil Nadu 613005India Faculty of Agriculture and Animal Husbandry Gandhigram Rural InstituteGandhigramTamil Nadu 624302India

Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine （ADT39） and coarse （CO43） rice, at three different soaking temperatures （50, 60 and 70 ~C） for 4 h and five residence times of steaming （1.0, 1.5, 2.0, 2.5 and 3.0 min）. The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment （open steaming process under laboratory conditions）. The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.

关键词： rice steaming parboiling milling characteristic

Clinical Research on Alleviating Pain for Patients with Ankylosing Spondylitis and Their Active Function by Acupuncture with Chinese Medicine Fuming and steaming

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World Journal of Integrated Traditional and Western Medicine 2018年第2期4卷 13-18页

作者： Wang Boyu Sun Libo Chen Qiang Department of Internal Medicine Shang Hai Metallurgy Hospita

OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis were selected in hospital from October 2016 to October 2017, who were randomly divided into 2 groups by number table method. 21 patients received conventional treatment as control group. 21 patients combined with acupuncture, TCM fumigation treatment as observation group. Clinical indicators, activity function, pain scores were evaluated before and after treatment. RESULTS: Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score after treatment decreased in two groups compared with before treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion after treatment increased in two groups compared with before treatment(P<0.05). Refers to distance, morning stiffness time, rump length after treatment reduced in two groups compared with before treatment(P<0.05). Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score in observation group were lower than control group after treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion in observation group were higher than control group after treatment(P<0.05). Refers to distance, rump length in observation group were smaller than control group after treatment(P<0.05). Morning stiffness time in observation group was less than control group after treatment(P<0.05). CONCLUSIONS: Acupuncture combined with TCM fumigation can significantly improve pain and active function in patients with ankylosing spondylitis, which is worthy of clinical promotion.

关键词： Acupuncture Chinese Medicine fuming and steaming Ankylosing spondylitis Pain Active function

Effect of steaming, Steam-Drying and Frying on the Provitamins A and Ascorbic Acid Contents of Squash （ Cucurbita Spp.）

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Journal of Food Science and Engineering 2013年第4期3卷 207-217页

作者： Demasse Mawamba Adelaide Gouado Inocent Florian J. Schweigert Leng Marlyse Tchouanguep Mbiapo Felicite Faculty of Science Department of Biochemistry University of Douala P.O. Box 24157 Cameroon Institute of Nutritional Science University of Potsdam Potsdam Germany Faculty of Science Department of Biochemistry University of Dschang Cameroon

Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil （free of carotenoids） bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses （89%-95%）. As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents （expressed in g （100 g）-1 fresh portion） of steam-dried and fried squashes were significantly higher （P 〈 0.05） than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.

关键词： Squashes steaming steam-drying frying provitamins A ascorbic acid

ANALYSIS ON THE PRINCIPLE OF SERICIN MODIFICATION WITH DIRECT steaming FOR COOKING COCOON

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苏州大学学报（工科版） 1991年第S1期16卷 13-24页

作者：张智超胡征宇

Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry *** is,the molecular structure of cocoon shell sericin transforms fromthe frowned random structure to β- fold *** sericin modification reduces undulation of the gummingforce of cocoon shell sericin. Therefore,it is one of the key ways to improve the neatness of raw silk.

关键词： direct steaming for cooking sericin modification dissociating tension

Selective Dealumination of ZSM-5 by Hydrothermal Treatment

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Chinese Chemical Letters 1998年第4期9卷 397-400页

作者： Zhang, K Zhang, HB Xiang, SH Liu, SY Li, HX He, F Nankai Univ Dept Chem Catalysis Lab Tianjin 300071 Peoples R China Tianjin Univ State Key Lab C Chem Tianjin 300072 Peoples R China

We studied the factors affecting the framework aluminium distribution in the ZSM-5 structure by hydrothermal treatment under different conditions. (27)AlMASNMR, XPS and chemical analysis revealed that with steaming at lower water vapor pressure, the framework aluminium located at the external surface is less stable. steaming at higher water vapor pressure is beneficial in removing the framework Al in HZSM-5, and especially helpful in removing that located at the internal surface of HZSM-5. By changing steaming conditions, one may control the framework aluminium distribution in the HZSM-5 structure.

关键词： selective dealumination water vapor pressure steaming HZSM-5

Expedited extraction of xylan from corncob by power ultrasound

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International Journal of Agricultural and Biological Engineering 2009年第4期2卷 76-83页

作者： Wade Yang Vishnu K.Ajapur Kathiravan Krishnamurthy Hao Feng Ruijin Yang Taha M.Rababah Department of Food Science and Human Nutrition University of FloridaGainesvilleFL 32611USA Department of Food and Animal Sciences Alabama A&M UniversityNormalAL 35762USA Illinois Institute of Technology Summit-ArgoIL 60501USA Department of Food Science and Human Nutrition University of Illinois at Urbana-ChampaignUrbanaIL 61801USA School of Food Science and Technology Southern Yangtze UniversityWuxi 214036China Department of Food Science and Human Nutrition Jordan University of Science and TechnologyIrbid22110Jordan

Some lignocellulosic biomass like corncob contains a large amount of xylan,a valuable material for applications in food,chemical and pharmaceutical *** extraction of xylan is a time consuming process,requiring 12 to 24 hours to *** this study,the efficacy of power ultrasound for reducing the extraction time and increasing the xylan yield was *** acoustic energy densities(0.18 W/mL and 0.45 W/mL)of the power ultrasound were applied to corncob for 10,20,30,and 60 *** treated samples were steamed at 110,118 and 121℃for 30 *** 0.45 W/mL acoustic energy density and 121℃steaming temperature,ultrasonic treatment was able to extract 39%of xylan in 43 *** contrast,the conventional treatment was able to extract only 34%of xylan in 24 *** ultrasound assisted extraction reduced the processing time by 97%in addition to yield increase by 14.7%.Power ultrasound can be a potential technology for enhanced xylan extraction from corncob to result in significant processing time savings.

关键词： Power ultrasound sonication lignocellulusic biomass xylan extraction corncob steaming

<i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation

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Food and Nutrition Sciences 2012年第7期3卷 951-958页

作者： Talwinder S. Kahlon Rebecca R. Milczarek Mei-Chin M. Chiu Western Regional Research Center United States Department of Agriculture - Agricultural Research Service 800 Buchanan St Albany CA 94710

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.

关键词： In vitro Bile Acid Binding Mustard Greens Kale Broccoli Cabbage Green Bell Pepper and Collard Greens Sautéing steaming Boiling

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Ricec Cispy

The World of Chinese 2018年第6期 84-85页

作者： TAN YUNFEI 不详

Rural children born in China during the 1970s and 80s can perhaps recall standing at grandma's elbow as she cooked steaming rice over firewood, hoping she'll let them scrape the pot if they behaved--a childhood tradit... 详细信息

关键词： Rural children steaming rice similar