通过蒸馏方法将生物质热解油（BPO）精制后与柴油配制成乳化燃料,研究了影响乳化燃料稳定性的因素,结果表明,乳化燃料的稳定性与复合乳化剂HLB值和乳化温度有关,乳化剂的最佳HLB值在7左右,乳化燃料的稳定性随乳化温度的提高先增大再减小,40℃时乳化燃料的稳定性最好。理化分析表明乳化油的密度、运动黏度、凝点等物理性质基本能够达到车用燃料标准。采用激光衍射技术对乳化燃料喷雾特性进行了研究,结果表明,随着生物质热解油乳化比例的增加,喷雾锥角先减小后增大,Sauter平均直径D32逐渐增大,雾化质量逐渐变差。

The emulsified fuel was prepared by mixing diesel with the refined bio-pyrolysate oil (BPO) with distilling method and the influencing factors of its stabilization were researched .It was found that the stabilization of emulsified fuel was relevant to HLB value of compound emulsifier and emulsified temperature .The optimal HLB value of emulsifier was about 7 .The sta-bilization of emulsion fuel first increased and then decreased with the increase of emulsified temperature and the optimal temper-ature for good stability is 40 ℃ .The physical and chemical analysis showed that the physical property such as density ,kine-matical viscosity ,condensation point and etc could meet the standards of vehicle fuel .In addition ,the spray characteristics of e-mulsified fuel were tested by the laser diffraction technology .The results showed that the spray cone angle first decreased and then increased ,the Sauter mean diameter D32 increased gradually and the atomization quality became wor

采用 Tyndall 法对硝酸铵过饱和水溶液进行了析晶点测试，根据析晶点的不同，将其制成乳化炸药后，进行高低温循环实验，研究了水相析晶点对乳化炸药贮存稳定性的影响。实验结果表明，水相析晶点对乳化炸药的贮存稳定性有重要的影响，水相的析晶点越低，乳化炸药贮存稳定性越好。

The crystallization point of ammonium nitrate supersaturated aqueous solution was tested by using Tyndall method,based on different crystallization point,emulsion explosive was made,and the high-low cycle test was carried out.The influences of crystallization point of water phase on storage stability of emulsion explosive was researched,the experimental results show that the crystallization point of water phase has an important influence on storage stability of emulsion explosive,lower the crystallization point of water phase,better the storage stability of emulsion explosive.

乳化炸药是热力学不稳定体系,因此,稳定性是乳化炸药的一个基本问题。所谓乳化炸药的稳定性是指其保持物理状态不发生变化和爆炸性能不发生明显变化的能力,为了实现这个能力,通过对原材料、生产工艺和生产条件加以控制。

Emulsion explosive is thermodynamics unstable system, thus stability is a basic problem of emulsion explosive. The stability of the emulsion explosive is its ability to maintain physical state and explosion properties not changing significantly. In order to achieve the ability, the raw materials, production technology and production condition should be controlled.

为了研制牛油粉末油脂配方,优化乳化工艺条件,以乳化稳定性和粘度为指标,采用单因素试验结合正交试验,对牛油粉末油脂配方中的碳水化合物、蛋白质、稳定剂、乳化剂组成和用量以及乳化条件进行了优化筛选.结果表明：最佳乳化条件为牛油30%,麦芽糊精∶葡萄糖浆为5∶1、用量65%,酪朊酸钠3.5%,阿拉伯胶2.5%,乳化剂SE-130.5%,GMS 0.4%,CITREM 0.9%,乳化温度75℃,乳化时间15 min,乳化剪切机转速9000 r/min的条件下,乳化稳定性为96.7%,产品包埋率达92.49%.

In order to develop the butter powder formulation,to optimize the process conditions of the emulsion,based on emulsion stability and viscosity index,the butter powder formulation with carbohy-drates,proteins,stabilizers,composition and consumption of emulsifier and emulsifying conditions were studied by using the single factor test combined with orthogonal test.The results showed that composition of 30% butter,mass ratio of maltodextrin and glucose syrup was 5∶1,the consumption of 65%,sodium ca-seinate 3.5%,arabic gum 2.5%,emulsifier SE-13 0.5%,GMS 0.4%,CITREM 0.9%,under emulsifying temperature 75 ℃,emulsifying time for 15 min,the rotational speed of shearing machine 9 000 r/min,the e-mulsifying stability and embedding rate of the product was 96.7% and 92.49% respectively.

以丙二醛代表脂肪氧合酶催化多不饱和脂肪酸脂质过氧化反应过程中产生的活性醛类,研究丙二醛氧化对大豆蛋白功能性质的影响。研究发现,随着丙二醛浓度的增加,大豆蛋白羰基含量增加,溶解性下降;随着大豆蛋白氧化程度的增加,大豆蛋白持水性、持油性、乳化性、乳化稳定性、起泡能力和泡沫稳定性呈现先上升后下降的趋势,当丙二醛浓度达到0.1 mmol/L时,大豆蛋白持水性、持油性、乳化性、乳化稳定性、起泡能力和泡沫稳定性达到最大值。

Malondialdehyde was selected as a representative of reactive aldehydes produced in the process of polyunsaturated fatty acids lipid peroxidation catalyzed by lipoxygenase,and the effects of oxidation by malondialdehyde on functional properties of soybean protein were studied. The results indicated that car-bonyl content of soybean protein increased and the solubility decreased with malondialdehyde concentra-tion increasing;with the oxidation degree of soybean protein deepening,water holding capacity,oil holding capacity,emulsifying activity, emulsion stability, foaming capacity and foam stability of soybean protein firstly increased then decreased. When malondialdehyde concentration was 0. 1 mmol/L,water holding capacity,oil holding capacity,emulsifying activity,emulsion stability,foaming capacity and foam stability of soybean protein reached the maximum value.