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| 1 | 热泵干燥北极虾和鱼块的干燥特性研究(英文)显示文摘利用热泵干燥机,分别在-2~O℃和20℃两种温度下对北极虾整虾、去头北极虾、去壳北极虾和尺寸分别为50mm(直径)×(7~9)mm(厚度)和50mm×(14~18)mm的鱼块进行了干燥研究。结果显示,虾的状态(有壳或无壳、有头或无头)和鱼块的厚度对其干燥特性有着显著影响。无论干燥温度为-2~0℃还是20℃,去壳虾所需干燥时间均最少,去头虾的干燥速度均大于整虾;薄鱼块的干燥速度在20℃显著大于厚鱼块的干燥速度。扩散模型MR-Aexp(-kt)可以很好地描述热泵干燥北极虾和鱼块的干燥特性,根据试验结果建立的一系列统计回归模型显示,当热泵干燥温度由-2~0℃C增加到20℃时,干燥速度和K值显著增加,干燥时间明显减小。 | 张国琛 Sigurjón Arason Sveinn Víkingur árnason | 2006 | 农业工程学报2006，22，9： | 17 |
| 2 | 热泵干燥北极虾的物理和感观特性研究(英文)显示文摘对分别在(-2~0)℃和20℃两种温度下热泵干燥北极虾(整虾、去头北极虾、去壳北极虾)的物理和感官特性进行了研究。结果显示,当热泵干燥温度由(-2~0)℃增加到20℃时,干燥虾的收缩率和所需的剪切力增大。干燥温度对干燥虾的色泽影响不显著。所有热泵干燥虾均具有高的复水能力和水分保持能力(WHC)。研究结果还显示,虾的处理状态(有壳或无壳、有头或无头、解冻处理)对其物理和感官特性有着显著影响。解冻处理不利于虾色泽的保持并使之收缩增加。在所有的干燥虾样品中,在20℃下干燥的冷冻去头虾(B-2)具有最好的综合表现。与热风干燥相比,利用热泵干燥虾可获得高质量干燥产品。 | 张国琛 Sigurjón Arason Sveinn Vikingur Amason | 2008 | 农业工程学报2008，24，5： | 14 |
| 3 | 流化冰预冷与冰温贮藏新鲜鳕鱼片质量特性分析研究显示文摘研究流化冰预冷与冰温贮藏(-1.5℃)技术对新鲜鳕鱼片质量的影响。感官检验QDA(定量描述分析方法)数据的多元变量分析(ANOVA)用统计软件NCSS2000(NCSS,Utah,USA)实现。对QDA数据分析处理采用PCA(主要因素分析方法),由Uncrambler程序(Version9.5,CAMO Trondheim,Norway)完成。实验得出,流化冰预冷方法在一定程度上可以降低新鲜鳕鱼片冰温贮藏初期的TVN值。如果在生产中考虑到流化冰的卫生要求,这种处理方法可以抑制微生物的生长。流化冰处理组(A组)与对照组(B组)大多数感官特性不同。A组的质构特性随时间变化不是很大。但是对照组随贮藏时间延长,变得缺少汁液和不那么柔嫩。流化冰预冷方法一定程度上可以延长新鲜鳕鱼片从中性期到腐败期的过程。从感官特性可接受限判断,A组新鲜鳕鱼片货架期达17日。可以推论,用此法加工的新鲜鳕鱼片若配以适当的冰温冷链,可以满足长途运输的需求,且具有良好的食用品质。 | 高红岩 Sigurjoen Arason 胡瑞卿 Bjom Margeirsson 王丽娜 谢智芬 | 2010 | 制冷学报2010，31，2： | 12 |
| 4 | Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods显示文摘 | Nga T.T. Mai María Gudjónsdóttir Hélène L. Lauzon Kolbrún Sveinsdóttir Emilía Martinsdóttir Hubert Audorff Werner Reichstein Dietrich Haarer Sigurdur G. Bogason Sigurjón Arason | 2010 | Food Control2010，，6： | 2 |
| 5 | Dehydration property of Shrimp(Pandalus borealis)undergoing heat-pump drying process显示文摘Peeled,headed or whole shrimp(Pandalus borealis)was dried in a heat-pump dryer at-2-0℃and 20℃,respectively,and desorption isotherms characterizing the dehydration property of each shrimp sample group were determined.Desorption isotherms of shrimp handled differently and dried at different temperatures(-2-0℃or 20℃)could be well described by Oswin’s model(X=a(1-a_(w)/a_(w))).The regression model of peeled,headed or whole shrimp was established,which is reliable for predicting the desorption isotherms of shrimp undergoing heat-pump drying.The handling methods of shrimp exhibit measurable influence on desorption isotherms of shrimp,whereas drying temperature(-2-0℃or 20℃)has little influence on the constants of a and n in Oswin’s model,of whole shrimp,even though it has certain influence on these constants of peeled and headed shrimp.For heat-pump drying,headed shrimp may have a better stability than peeled or whole shrimp due to the best stability. | Zhang Guochen Sigurjón Arason Sveinn VíkingurÁrnason | 2009 | International Journal of Agricultural and Biological Engineering2009，2，4： | 2 |
| 6 | Lectins as defence molecules in vertebrates and invertebrates显示文摘 | ARASON G J | 1996 | Fish & Shellfish Immunology1996，6，4： | 1 |
| 7 | Human placental Svncvtiotrophblast microvilbusm embranes impairmatemal vascular en- dothelial function显示文摘 | Cockell AP Leamont JG Sm arason AK | 1997 | Br JO bstet Gynaecol1997，104，： | 1 |
| 8 | Changes in myofibrillar proteins dsuring processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scan- ning calorimetry显示文摘 | THORARINSDOTTIR K A ARASON S GEIRSDOTTIR M B | 2002 | Food Chemistry2002，77，3： | 1 |
| 9 | Effects of phosphate on yield, quality, and water-holding capacity in the processing of salted cod (Gadus morhua)显示文摘 | THORARINSDOTTIR K A ARASON S BOGASON S G | 2001 | J Food Scie2001，66，6： | 1 |
| 10 | Effect of added salt,phosphates,and proteins on the chemical and physiochemical characteristics of frozen cod ( Gadus morhua) fillets 显示文摘 | THORARINSDOTFIR K A GUDMUNDSDU133R G ARASON S | 2004 | Journal of Food Science2004，69，4： | 1 |
| 11 | The effects of presalt- ing methods on water distribution and protein denaturation of dry salted and rehydrated cod e a low -field NMR study显示文摘 | Gudj6nsd6ttir M Arason S Rustad T | 2011 | Journal of Food Engineering2011，104，： | 1 |
| 12 | Safety and immunogenicity of CRM197-conjugated pneumococcal - meningo- coccal C combination vaccine (9vPnC-MnCC) whether given in two or three primary doses显示文摘 | Sigurdardottir ST Davidsdottir K Arason VA | 2008 | Vaccine2008，26，33： | 1 |
| 13 | Changes in myofibrillar proteins during processing of sahed cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 14 | Basal ceils of the human airways acquire mesenchymal traits in idiopathic pulmonary fibrosis and in culture显示文摘 | Jonsdottir HR Arason A J Palsson R | 2015 | Lab Invest2015，95，12： | 1 |
| 15 | Characterizing discrete subsets of polycystic ovary syndrome as defined by the Rotterdam criteria: the impact of weight on phenotype and metabolic features 显示文摘 | Welt CK Gudmundsson JA Arason G | 2006 | J Clin Endocrinol Metab2006，91，： | 1 |
| 16 | Effects of phosphate on yield, quality and water-holding capacity in the processing of salted cod(Gadus morhua)显示文摘 | THORARINSDOTTIR K A ARASON S G BOGASON S | 2001 | Food Sci2001，66，6： | 1 |
| 17 | A study of the assoeiation of HLA DR, DQ, and complement C4 alleles with systemic lupus erythematosu in Iceland显示文摘 | Jonsclottir S Arason GJ | 1998 | Ann Rheum Dis1998，57，8： | 1 |
| 18 | A study of the association of HLA DR, DQ, and complement C4 alleles with systemic lupus erythematosus in Iceland显示文摘 | Stelnsson K Jonsdottir S Arason GJ | 1998 | Ann Rheum Dis1998，57，8： | 1 |
| 19 | Lectins as defence molecules in vertebrates and invertebrates 显示文摘 | Arason G J | 1996 | Fish Shellfish Immun1996，，6： | 1 |
| 20 | Changes in myofibrillar proteins during processing of salted cod as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
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