一种新型的手动感光胶涂布设备

丝网印刷的制版中,需要涂布感光胶,涂布感光胶的方法主要采用人工涂布,即在较暗的环境中采用刮胶斗涂布.丝网感光胶的组成包括感光剂、成膜剂和助剂等,见光后其性能必然受到不良影响,而现有的刮胶斗是敞开的,这在涂布过程中将影响感光胶的性能.涂布时,将调配好的适量感光胶盛入刮胶斗,从丝网下端往上端涂布,感光胶的涂布量完全靠经验控制. 本文提供一种新型的感光胶的涂布装制,解决了现有涂布过程中感光胶见光感光性能下降的问题,避免了感光胶的浪费,且对感光胶进入刮涂头的用量通过调节开关进行控制,达到对感光胶涂布量的控制.     

黄原胶与瓜尔豆胶混胶黏度的影响因素及微结构研究

黄原胶与瓜尔豆胶以不同配比共混后具有良好的协同增效作用.当黄原胶与瓜尔豆胶的混配比例为5:5时,其协同增效作用最大.混胶体系的黏度随着制备温度的升高而增大,当制备温度80℃时,体系黏度达到最大值.混胶体系的黏度在酸性条件下不稳定,而在碱性范围内其黏度保持相对稳定.柠檬酸加入量在0.1～0.3 g/100mL之间时,对混胶体系的黏度基本无影响;甜味剂的使用影响混胶体系的黏度.偏光显微结构表明,纯黄原胶溶液和黄原胶/瓜尔豆胶混合物都有双折射现象,在瓜尔豆胶存在的情况下,但混胶形成的液晶中间相在相同浓度下比纯黄原胶溶液具有更多的非均相.     

一次和二次胶黏物的测定方法

在废纸回收领域,一般将胶黏污染物称为胶黏物,主要来自沥青、塑料薄膜、加工助剂、纸张涂布和胶黏剂.按尺寸的不同,胶黏物可以分为大胶黏物、细小胶黏物、胶体和溶解胶黏物.     

沙蒿胶冷水溶部分和热水溶部分流变性研究

研究了沙蒿胶冷水溶和热水溶部分的流变性,沙蒿胶溶于冷水和热水中,其流变性有所不同.考察了浓度、温度、剪切力、pH、冻融等参数对沙蒿胶粘度的影响.沙蒿胶与瓜尔豆胶、黄原胶、海藻酸钠具有明显的协效性,与卡拉胶、壳聚糖、决明子胶、魔芋粉无协效性.     

胶黏剂在印品表面整饰中的重要性

如果印后加工要求精致复杂,则需要功能强的胶黏剂.例如,越来越快的生产条件要求胶粘剂具有较高的初始强度.为了能够实现独特的设计思路,胶黏剂也必须参与诸如压凸、压折痕、裁切或折叠过程.印后表面整饰使用胶黏剂的品种是多样化的.从覆膜用的分散胶黏剂（水溶性乳胶）、反应型PUR热熔胶直到纯热塑性的胶黏剂和上光油.分散胶黏剂（水溶性乳胶）.在过去的几年内,Jowat（胶王）胶黏剂制造商与机器制造厂和用户密切合作,研发水溶性分散胶黏剂项目.特别在覆膜性能,诸如起泡、消耗量和光泽度方面,新的胶黏剂产品系列符合现今的要求.     

紫外固化胶的选用

紫外固化胶具有与溶剂型胶和水型胶相同的性能,但其固化更迅速,固化设备占地面积也更小.与溶剂型胶和水型胶相比,紫外固化胶的性能受印刷、固化或其他处理方式的影响更大.     

印后装订技术1000问

524.EVA热熔胶有哪几种形式? 答:适合装订用的EVA热熔胶一般分为高速胶和低速胶,高速胶固化快,适用于高速联动生产线;低速胶固化速度略慢,适用于胶订单机使用.根据纸质的不同,还分铜版纸与一般书版纸的用胶并有书背胶(在书背上涂胶)和侧胶(粘口上涂胶)之分,以适合不同强度与需要.     

影响聚酯浸胶帘子布附胶量的因素分析

由于聚酯分子结晶度高、活性低,在浸胶帘子布生产中一般采用二浴浸胶法.一浴对聚酯进行活化处理,二浴采用RFL浸胶,可以很好地提高聚酯帘子布与橡胶的黏合性能.附胶量在聚酯浸胶帘子布的物理性能中属于单项定等指标,合理控制附胶量可以提高聚酯浸胶帘子布的等级品率,提升产品品质.     

走向世界,靠实力说话——访阜丰集团有限公司总经理王龙祥

黄原胶是以玉米为原料、经生物发酵生产的高分子多糖聚合物,是迄今为止国际上公认的性能最优越的生物合成胶.食品级黄原胶广泛应用于食品、饮料、乳制品等领域.1969年,美国食品与药品管理局（FDA）批准黄原胶用于食品中.1983年,联合国粮农组织（FAO）和世界卫生组织（WHO）批准黄原胶作为食品添加剂.阜丰集团,是中国第一家也是最大的黄原胶生产商.     

溶氧调控策略对Alcaligenes sp.NX-3产威兰胶发酵过程的影响

主要研究了发酵过程中溶氧调控策略对Alcaligenes sp.NX-3产威兰胶的影响.在7.5 L发酵罐中,首先考察了不同通气量对菌体生长、威兰胶浓度、葡萄糖消耗、威兰胶黏度等的影响.结果表明,通气量为1vvm时,有利于威兰胶浓度的提高.通过研究不同供氧水平对威兰胶发酵的影响,发现较高的溶氧水平有利于威兰胶的合成,但是不利于威兰胶黏度的提高.因此提出了低供氧-中供氧-高供氧、高供氧-中供氧-低供氧2种不同溶氧调控策略.实验结果表明:采用高供氧-中供氧-低供氧策略,能够使威兰胶浓度达到25.4 g/L,葡萄糖对威兰胶的转化率提高到0.51g/g,威兰胶黏度达到2.700 Pa·s.     

Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review

With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.     

采前喷施壳聚糖复合膜对猕猴桃软腐病的防控及其保鲜作用

以‘贵长’猕猴桃为试材,通过病原菌分离、致病性测定和DNA测序鉴定了修文县猕猴桃软腐病病原菌,并选用壳聚糖、钙盐和糊精分别与茶多酚、甘氨酸、柠檬酸、抗菌肽混合制备和筛选了复合膜剂,研究了采前幼果期和壮果末期果面喷施壳聚糖复合膜对猕猴桃软腐病的防控及其保鲜作用。结果表明,修文县猕猴桃软腐病病原菌为葡萄座腔菌（Botryosphaeria dothidea）和拟茎点霉菌（Phomopsis sp.）;采前喷施不同壳聚糖复合膜对其软腐病的防效均达60%以上（添加茶多酚防效86.54%、甘氨酸防效61.54%、柠檬酸防效71.15%、抗菌肽防效69.23%）,显著降低丙二醛（MDA）积累,提高果实的超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）活性,诱导增强果实的抗病性。同时,该复合膜能有效地增加果实单果质量和体积,显著提高果实VC、可溶性固形物、可溶性总糖、可滴定酸、叶绿素和蛋白质的含量,促进猕猴桃产量的增加和品质的改善。此外,施用该复合膜还能有效提高和维持果实硬度、降低果实呼吸强度以及果实质量损失率和营养物质的损失,明显抑制果实可溶性固形物和可溶性总糖含量的上升速率和延缓组织的衰老软化,从而提高了猕猴桃耐贮性。研究结果为猕猴桃优质栽培、病害有机防控和果实绿色保鲜提供了科学依据和新途径。     

可持续生产再生资源表面活性剂的国际研究进展（网络首发、推荐阅读）

表面活性剂是重要的化学产品,作为乳化剂和界面改性剂应用于家用洗涤剂、个人护理产品、油漆和涂料、食品、化妆品和制药工业中。聚焦表面活性剂在研究和开发方面取得的最新国际进展,尤其以改善其在整个生命周期的生态可持续性,包括以再生资源为原料的衍生物、使用绿色制造原则生产、以及在消费者使用和处置过程中提高生物相容性和生物降解性。生物基表面活性剂来源于植物油、多糖、蛋白质、磷脂和其他可再生资源,目前约占表面活性剂市场的24%,这一比例预计还将增加,特别是在亚洲。可再生能源的使用对消费者很有吸引力,因为这能减少二氧化碳（一种与气候变化有关的温室气体）的产生。酶可以通过减少有机溶剂、水和能源的使用,减少副产品和废物的形成,大大提高工艺的可持续性。在用于合成表面活性剂的生物酶中,脂肪酶是最强效的,因其具有较高的生物催化活性、操作稳定性和形成或切割酯、酰胺和硫代酯键的能力。为了使酶成为表面活性剂的强效催化剂,需对其进一步研究开发,以提高催化生产率、稳定性和降低其购买成本。     

Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas

The objective of this study was to determine the nutritional composition of the breast, claw meat and hepatopancreas of the blue crab (Callinectes sapidus). Samples were subjected to proximate (protein, fat, ash and moisture) and calcium, magnesium, phosphorus, potassium and sodium (Ca, Mg, P, K and Na) analyses. Protein, fat, ash and moisture of the breast, claw meat and hepatopancreas of the blue crab averaged 19.05, 0.59, 2.10 and 76.85 g/100 g, respectively. The results have revealed that this species is a rich source of protein, Ca, Mg, P and Na. Claw meat had higher protein concentrations (19.55 g/100 g) than both breast meat and hepatopancreas (18.81 g/100 g). Na was predominant element among minerals analysed. There were significant differences between Ca, Mg, P, K and Na contents of claw, breast meat and hepatopancreas of the blue crab. Information on the nutrient composition is needed to facilitate the processing, utilisation and marketing of blue crab products. Blue crab could balance human nutrition and could be used as an alternative dietary supplement of proteins and mineral matter.     

Bioactive Components and Health-Promoting Properties of Yuzu (Citrus ichangensis × C. reticulate)

Yuzu (Citrus ichangensis × C. reticulate) fruit is an important functional food that possesses several health-promoting properties. It has been widely used in commercial medical products, healthy foods, and cosmetics in many countries. Yuzu is a rich source of wide variety of non-nutritive compounds, such as flavonoids, anthocyanins, phenolic acids, carotenoids, and tannins; as well as nutritive compounds such as sugars, proteins, vitamins, fibers, and minerals. Yuzu fruit (juice, peel, and seeds) and its bioactive compounds have been demonstrated to have numerous functional properties, such as antioxidant, anti-inflammatory, anticancer, antiplatelet, angiogenesis, and antimicrobial properties, both in vitro and in vivo. These diverse applications provided by the yuzu fruit (juice, peel, and seeds) and its bioactive compounds are of great industrial importance. This review summarizes the composition, nutritional values, and functional properties of yuzu fruit, and their biological activity in relation to their potential impact on human health.     

Effects of Dietary Components on Cancer of the Digestive System

Cancer is the second leading cause of death in developed countries and poor diet and physical inactivity are major risk factors in cancer-related deaths. Therefore, interventions to reduce levels of smoking, improve diet, and increase physical activity must become much higher priorities in the general population's health and health care systems. The consumption of fruit and vegetables exerts a preventive effect towards cancer and in recent years natural dietary agents have attracted great attention in the scientific community and among the general public. Foods, such as tomatoes, olive oil, broccoli, garlic, onions, berries, soy bean, honey, tea, aloe vera, grapes, rosemary, basil, chili peppers, carrots, pomegranate, and curcuma contain active components that can influence the initiation and the progression of carcinogenesis, acting on pathways implied in cell proliferation, apoptosis and metastasis. The present review illustrates the main foods and their active components, including their antioxidant, cytotoxic, and pro-apoptotic properties, with a particular focus on the evidence related to cancers of the digestive system.     

中国与主要发达国家牛羊禽肉与猪肉比价分析

分析了1995年以来美国、欧盟、日本、韩国和我国猪牛羊禽肉价格走势。除日本外,其余国家牛肉和猪肉价格均呈上涨趋势;美国、欧盟和中国羊肉价格以及美国、欧盟、韩国和中国鸡肉均呈涨势。日本和韩国牛肉/猪肉比价显著高于其它国家,总体呈降势,美国、欧盟和中国则呈增加趋势。我国牛羊肉/猪肉比价季节性不明显。我国和韩国鸡肉/猪肉比价处于低位。     

Vitamin E in foodstuff: Nutritional,analytical, and food technology aspects

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.     

Copper in grape and wine industry: Source,presence, impacts on production and human health,and removal methods

Heavy metals are of particular concern in grape and wine processing, especially copper. The sources of copper are diverse, including vineyard soil, copper-containing pesticides on the fruit surface, copper wine-making equipment, and exogenous addition in winemaking. Copper has potential risks to human nerves, metabolism, and others. It can inhibit yeast growth, delay fermentation, and also mediate oxidation reactions, which has a huge impact on the nutritional quality and sensory quality of fresh wine and aged wine. It is therefore crucial to detect, quantify, and remove copper from grapes and wine. However, the copper situations in the wine industries of various countries are complicated and diverse, and the existing forms of copper are quite different, which makes the research challenging. This review summarizes and analyzes the existence and influence of copper in the wine industry by analyzing the sources of, the current situation regarding, and the detection and removal methods for copper in wine. With the study, a better understanding of copper's impact on wine production will be gained, facilitating further control of copper in wine and helping the wine industry grow.     

三种传统发酵食品中酵母菌的分离鉴定与特性分析

从红茶菌、藏灵菇及酸菜3种传统发酵食品中分离、鉴定酵母菌,并测定其产乙醇能力及生长性能。结果表明,从3种传统发酵食品中分离出9株酵母菌,包括3株马克斯克鲁维酵母（Kluyveromyces marxianus）、1株Starmerella davenportii、3株异常假丝酵母（Candida incommunis）及2株瑟氏哈萨克斯坦酵母（Kazachstania servazzii）。马克斯克鲁维酵母X1-1和X3-3可发酵葡萄糖、蔗糖和乳糖,其他酵母菌株只发酵葡萄糖。3株马克斯克鲁维酵母产乙醇力较弱,分别为29.8%vol、42.6%vol及29.6%vol,但生长速率快且活菌数高,其中菌株X1-2约6 h时进入对数期,约30 h时达到最大生物量（OD600 nm=6.152）,而其他3种酵母则生长缓慢。异常假丝酵母R5-2和瑟氏哈萨克斯坦酵母M2-2产乙醇能力较强,分别为75.8%vol和71.0%vol。