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毕业论文网 > 任务书 > 化学化工与生命科学类 > 化学工程与工艺 > 正文

香精微胶囊的制备及性能任务书

 2020-05-20 21:08:35  

1. 毕业设计(论文)的内容和要求

香精,早已成为人们生活中不可或缺的一部分,从琳琅满目的食品,到各种清洁洗护用品,再到各种纺织品、塑料制品,甚至药品等等,贯穿在生活的方方面面,她的芳香带给人舒适的享受,还可以起到增强或矫正味道、优化环境、突出形象、杀菌、保健等作用。香精往往成分复杂,含有许多易挥发成分,对环境(氧、光、热等)敏感,传统配方是将它直接添加到化妆品中,这种方法的弊端是随着时间的推移,香气很快就会挥发掉。本论文的目标是选择适当的包裹材料和包裹技术,将香精包裹在囊泡中,延长香气停留时间。该研究不仅具有理论意义,更有重要的应用前景。

要求学生认真查阅相关文献,认真做好文献翻译,写出开题报告。深入理解课题的意义,理解实验方法,认真做好每一次实验,重视观察实验现象,做好实验记录,学会处理实验数据,及时总结规律,分析实验结果。勤于思考,结合以往学过的知识,善于解决实验中的问题,多与老师沟通讨论。学会论文的撰写,答辩讲解问题,综合训练自己的各方面能力。按时完成全部任务。

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2. 参考文献

[1] Bungenberg de Jong, H.G., Kruyt, H.R., 1929. Coacervation (partial miscibility in colloid systems). Proceedings of the Koninklijke Nederlandse Akademie van
Wetenschappen 32, 849#8211;856.
[2]Burgess, D.J., Carless, J.E., 1984. Microelectrophoretic studies of gelatin and acacia for the prediction of complex coacervation. Journal of Colloid and Interface
Science 98 (1), 1#8211;8.
[3]Dong, Z.J., Ma, Y., Hayat, K., Jia, C., Xia, S.Q., Zhang, X.M., 2011. Morphology and release profile of microcapsules encapsulating peppermint oil by complex
coacervation. Journal of Food Engineering 104 (3), 455#8211;460.
[4 ] Doublier, J.L., Garnier, C., Renard, D., Sanchez, C., 2000. Protein-polysaccharide
interactions. Current Opinion in Colloid amp; Interface Science 5 (3#8211;4), 202#8211;214.
Drusch, S., Mannino, S., 2009. Patent-based review on industrial approaches for the
microencapsulation of oils rich in polyunsaturated fatty acids. Trends in Food
Science amp;Technology 20 (6#8211;7), 237#8211;244.
[5] Frugier, D., Audebert, R., 1994. Interaction between oppositely charged low ionic density polyelectrolytes: complex formation or simple mixture? In: Dubin, P.L.,
Bock, J., Davis, R., Schulz, D.N., Thies, C. (Eds.), Macromolecular Complexes in
Chemistry and Biology. Springer Verlag, Berlin, Heidelberg, pp. 135#8211;149.
[6] Harnsilawat, T., Pongsawatmanit, R., McClements, D.J., 2006. Characterization of blactoglobulin-sodium alginate interactions in aqueous solutions: a calorimetry,
light scattering, electrophoretic mobility and solubility study. Food
Hydrocolloids 20 (5), 577#8211;585 [7] 肖作兵,邵莹莹.薄荷纳米香精的制备技术研究[J].香精香料化妆品,2008,6 ( 3) : 44-48.
[8] Aggarwal A K, Dayal A, Kumar N. Microcapsulation processes
and applications in textile processing[J].Colourage,1998 ( 8) : 15-24. [9] Liu, S.H., Low, N.H., Nickerson, M.T., 2009. Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum rabic complexes. Journal of Agricultral and Food Chemistry 57 (4), 1521#8211;1526.
[10]Li, W.G., Wu, G., Chen, H.Z., Wang, M., 2009. Preparation and characterization of gelatin/SDS/NaCMC microcapsules with compact wall structure by complex
coacervation. Colloids and Surfaces A: Physicochemical and Engineering Aspects 333 (1#8211;3), 133#8211;137

3. 毕业设计(论文)进程安排

起讫日期

设计(论文)各阶段工作内容

备 注

2016.01.05-04.23

完成翻译和开题报告

2016.03.19-06.07

论文实验研究实施阶段

期间完成中期检查

2016.06.07-06.14

完成论文答辩工作

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