膨胀度

Some physical and chemical properties of water caltrop starch were studied,including amylose and amylopectin contents, viscosity analysis by RVA, pasting temperature, soluble and swelling power,and retro-gradation properties etc.

为了给菱角淀粉的综合利用提供理论依据和基础数据，对菱角淀粉的化学组成、溶解度、膨胀度、淀粉糊的粘度与老化特性等进行了研究。

The results showed that a concavity in the surface could be clearly observed at the center of starches.

结果表明：微波淀粉颗粒表面出现凹坑，降低了膨胀度和溶解度、冻溶稳定性。

Some physicochemical properties of Euryale ferox Salisb starch were studied,including granule microphotograph,X-ray diffraction pattern,content of amylose and amylopectin starch,gelatinization temperature,swelling power and solubility,paste transparency,freeze-thawing stability,sediment.

对肇实淀粉的颗粒形貌、X-射线衍射谱图、直链与支链淀粉含量、糊化温度、溶解度与膨胀度以及糊的透明度、冻融稳定性、凝沉性进行了研究，并与玉米淀粉进行了比较，为肇实淀粉的应用提供了一定的理论基础。

The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment. Microwave treatment increases the gelatinization transition temperatures and the gelatinization temperature range of starches.

结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。

The results showed that a concavity in the surface could be clearly observed at the center of starches. Microwave treatment decreased the swelling power, solubility and syneresis.

结果表明：微波淀粉颗粒表面出现凹坑，降低了膨胀度和溶解度、冻溶稳定性。

Results show that the swelling power,the solubility,the syneresis,and the gelatinization enthalpy of the treated starch decrease,and the gelatinization transition temperature and the gelatinization temperature range of the treated starch increase.

采用微波对30%水分含量的玉米淀粉进行处理。结果表明微波处理降低了淀粉的膨胀度和溶解度、冻融稳定性以及焓值，提高了糊化转变温度、转变温度范围。

In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the lotus-seed starch pastes were studied, in order to provide theoretical basis of deep processing of lotus-seed.

本文通过对莲子淀粉糊溶解度、膨胀度、粘度、透光率、凝沉性质和冻融稳定性等特性进行系统研究，以期为莲子的深加工提供理论基础。

This paper describes the studies on consistency of directed interesterified oil in medium scale production test for producing margarine and shortening by directed interesterification method with lard and rapeseed oil, palm oil and rapeseed oil, chinese vegetable tallow and rapeseed oil, as well as lard itself.

本文对猪油与菜油、棕榈油与菜油、乌桕油与菜油以及猪油为原料的定向酯交换法生产人造奶油、起酥油中间试验产品，交酯油的稠度进行了研究。作者按照IUPAC中熔化膨胀法，测定了55个试样的熔化膨胀度；然后把必要的值换算成SFC，并做出了SFC曲线。

The test results showed that intumescent degree and char residual could reflect the flame retardancy of IFR in PE.

结果表明，膨胀度、剩炭率可以反映膨胀型阻燃剂在聚乙烯中的阻燃效果。

The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch. The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as follows. The structure of ordinary cornstarch was different from the high amylose; gelatinization temperature and pH value of starch were affected deeply by amylose content, but had little difference between the gelatinization of high content amylose starch contained 50% and 70% amylose; pH value had much more effect than temperature on the gelatinization of high content amylose cross-linked starch. Monochloroacetic acid consumption, alcohol concentration and pH value influenced the starch carboxyl-methylation. When alcohol concentration was 60%, pH value 10, monochloroacetic acid/starch mass ratio 55%, the carboxyl-methylation of high amylose cross-linked cornstarch had the best result. With the In-Vitro digestibility model and biodegradation experiment, the digestibility and biodegradability of high amylose cornstarch and its modified starch were detected.

采用Brabande粘度测定仪和Olympus Vanox BHS-2型多功能光学显微镜等分析手段对链淀粉含量50％和70％的高链玉米淀粉及其交联和交联羧甲基化淀粉的结构和性质进行了表征和分析，结果表明，普通玉米淀粉结构与含链淀粉50％和70％高链玉米淀粉结构不同；高链淀粉比普通淀粉难糊化，高链改性淀粉糊化受pH值影响较大，受温度影响较小；淀粉的冻融稳定性、透光率、溶解度、膨胀度和粘度受链淀粉的含量和改性的影响，但是，链淀粉含量超过50％时，则链淀粉含量对淀粉的膨胀度和溶解度影响不大；改性淀粉性质的影响因素中，影响粘度主要因素是交联反应，影响透明度、溶解度和膨胀度主要因素是羧甲基化改性；一氯乙酸用量、反应时乙醇浓度及碱性条件都会影响高链淀粉及其交联淀粉的羧甲基化改性效果，制备羧甲基化改性淀粉的最佳工艺是在pH值为10的60％的乙醇浓度介质中按一氯乙酸/淀粉质量比为55％进行取代反应。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。