马铃薯渣可压缩性研究

通过对马铃薯渣进行压缩试验,获取了应力-应变曲线变化规律及回归模型,发现薯渣压缩过程可以分为松散、过渡、压紧3个阶段,得到了表征物料可压缩性的体积模量和比能耗等参数。同时分析了压缩密度、压缩速率和喂入量对物料可压缩性及压缩能耗的影响,结果表明:压缩至过渡阶段,薯渣能够保持较好的可压缩性,避免出现由于压力急增造成的能耗加剧,有利于生产加工;此外,压缩速率越高,薯渣达到同一应变时产生的压力和比能耗越大,进入压紧阶段后的可压缩性越差;而喂入量越大薯渣的可压缩性越好,比能耗也越小。因此,实际加工时可将薯渣压至过渡阶段压缩密度范围,并通过调节喂入量改善其可压缩性,以兼顾生产效率与能耗,进而优化薯渣的前处理工艺。     

马铃薯渣综合利用研究

介绍了马铃薯渣性质及薯渣膳食纤维、果胶、菌体蛋白饲料生产技术,国外薯渣燃料酒精的生产状况;并提出了利用马铃薯渣联合生产膳食纤维和燃料酒精的建议。     

如何使用脱水马铃薯?

马铃薯是烹饪中常见的一种原料。据说，它的加工方式达几百种。下面就简单介绍脱水马铃薯在烹饪中一些用途。1、单独作为一道菜 脱水马铃薯最明显的食用方式是薯泥，富于创造性的厨师则会根据不同民族的口味加入适当的调料而制成风味各异的薯泥。2、作为日常菜肴中的配料 可以做成希腊式的青菜马铃薯蘸酱，也可以做成马铃薯比萨饼、美味的马铃薯蟹饼、还可以做成面豉汤中的薯泥团。3、作为增稠剂 脱水马铃薯是一种理想的增稠剂，它们能够增加巧克力牛乳和冷冻甜点中细腻滑爽的感觉，可以为肉汤、炖肉以及肉汁增加稠感。4、可以作为焙烤食品…     

马铃薯淀粉生产过程中薯渣有效利用技术

正从我国马铃薯加工产业的整体来看,马铃薯淀粉的生产仍然占据主体地位。然而在马铃薯淀粉实际生产的过程中,能够产生大量的马铃薯渣,其具有比较大的开发利用价值。在本文中,首先对马铃薯淀粉生产过程中薯渣的主要成分及其性质进行了概述,并在此基础上对马铃薯渣的有效利用技术进行了研究与探讨,仅供参考。引言从马铃薯的营养价值方面来看,其含有丰富的膳食纤维,脂肪的含量     

鱼松压缩成型影响因素的研究

以影响鱼松压缩成型的因素为研究对象,将影响因素分为原料的制备(打松时间、干燥时间),压缩模具形式(模具截面形状与大小),压缩工艺参数(加载速率、最终压力、保压时间)三个方面,以压缩损失率和成型块松弛比为试验指标,确定了各因素的影响趋势.为鱼松压缩成型设备的设计指明方向.     

马铃薯渣开发利用前景分析

综述了马铃薯渣国内外综合利用的主要途径和相关技术,分析了目前存在的问题及发展趋势。马铃薯渣的应用主要是有效成分的提取和薯渣发酵产品的开发,包括制备膳食纤维、提取果胶,并经发酵制备有机物、蛋白饲料、酶,以及制作可降解化工原料、醋、酱油等。马铃薯渣的前处理、安全性、技术推广等是薯渣加工中存在和需解决的问题。     

马铃薯淀粉加工副产物资源化利用研究进展

马铃薯淀粉加工副产物主要包括分离汁水和薯渣,分离汁水含有丰富的蛋白质,薯渣含有丰富的 淀粉、纤维素、半纤维素和果胶等。从马铃薯淀粉加工分离汁水回收蛋白具有十分重要的意义,国外已 经实现饲料级马铃薯蛋白回收的产业化,国内中国科学院兰州化学物理研究所开发了国内第一套完整的从马铃薯淀粉加工分离汁水中回收饲料级蛋白的技术。目前,国内外回收具有天然活性的食品级/药品级马铃薯蛋白尚处于研究阶段,扩张床吸附技术是一种比较有产业化应用前景的技术。薯渣可用于制备膳食纤维、提取果胶,以及通过微生物发酵制备燃料酒精、氢气、乳酸、聚丁烯、果糖、普鲁蓝糖等发酵产品,也可以利用薯渣＋分离汁水配合其他营养物质发酵生产单细胞蛋白饲料,利用木霉发酵马铃薯渣生产木聚 糖酶、羧甲基纤维素酶等。     

美国马铃署协会

美国马铃薯协会（USPB）是由美国6，000个马铃薯种植者支持的一个推广组织。它用“风险投资”的方式来实现增加美国冷冻、脱水、新鲜和马铃薯种薯产品消费的目标。     

改性马铃薯渣的功能特性研究

通过胶体磨对马铃薯渣进行湿法超微粉碎后得到改性马铃薯渣,研究了不同的胶体磨孔隙时它的粒径、比表面积和密度的影响,并研究了改性马铃薯渣与降血脂、降血糖功能性质相关的一些物化性质,包括吸油力、阳离子交换能力、胰脂酶抑制力、葡萄糖束缚能力和淀粉酶活力抑制力.结果表明:改性马铃薯渣由于含有一定量的膳食纤维,从而具有一定的降血脂、降血糖功能性质;随着胶体磨孔隙的减小,薯渣纤维网络结构先变得松散后又被破坏,薯渣功能性质先提高后又有所回落.     

大型加工用马铃薯恒温保鲜库的设计与实践

介绍了马铃薯采后仓储保鲜技术和加工薯保鲜条件,详细阐述了大型加工用马铃薯恒温保鲜库库体建筑、贮藏通风方式、制冷、自动控制、鲜薯输送方式等方面的设计思路与理念,并列举了几个典型设计实例。     

Exploring the problem of mold growth and the efficacy of various mold inhibitor methods during moisture sorption isotherm measurements

ABSTRACT:  Mold growth is a common problem during the equilibration of food materials at high relative humidity values using the standard saturated salt slurry method. Exposing samples to toluene vapor and mixing samples with mold inhibitor chemicals are suggested methods for preventing mold growth while obtaining isotherms. However, no published research was found that examined the effect of mold growth on isotherm performance or the efficacy of various mold inhibitor methods, including their possible effect on the physicochemical properties of food materials. Therefore, the objectives of this study were to (1) explore the effect of mold growth on isotherm performance in a range of food materials, (2) investigate the effectiveness of 4 mold inhibitor methods, irradiation, 2 chemical inhibitors (potassium sorbate and sodium acetate), and toluene vapor, on mold growth on dent corn starch inoculated with A. niger , and (3) examine the effect of mold inhibitor methods on the physicochemical properties of dent corn starch, including isotherm performance, pasting properties, gelatinization temperature, and enthalpy. Mold growth was found to affect starch isotherm performance by contributing to weight changes during sample equilibration. Among the 4 mold inhibitor methods tested, irradiation and toluene vapor were found to be the most effective for inhibiting growth of A. niger on dent cornstarch. However, both methods exhibited a significant impact on the starches' physiochemical properties, suggesting the need to probe the efficacy of other mold inhibitor methods and explore the use of new rapid isotherm instruments, which hamper mold growth by significantly decreasing measurement time.     

纸浆模塑制品生产工艺及其自动生产设备

介绍纸浆模塑制品生产工艺及其自动生产设备。纸浆模塑制品自动生产设备采用吸浆成型和导热油加热定型，用PLC可编程控制器实现了顺序动作循环。设备不仅适合于生产纸浆模塑餐具，还可以适合于生产工业包装制品。     

UG在文胸模杯设计中的应用

探索了UG在文胸模杯设计方面的应用,并通过实际操作来研究其便捷性和适用性。首先通过研究UG的应用范围及在其他行业领域的应用方法,探索其在文胸模杯设计方面的应用;其次介绍了文胸模杯的加工方法,以及文胸模杯造型设计的任务和作用;再次研究了UG在文胸模杯设计中的造型方法;最后得出结论,UG在文胸模杯的造型设计阶段可以起到极大的辅助作用,可促进文胸行业的精确化和数字化进程,使文胸设计不再仅仅停留在经验阶段。     

粮食中霉菌污染检测方法现状及发展趋势

粮食中霉菌污染,尤其是产毒霉菌的污染是造成粮食损失、引起人类食源性疾病的重要原因。要实现粮食安全从被动应付向主动保障转变,建立准确、快速、灵敏的检测方法显得尤为重要。本文分析了霉菌污染粮食的主要机制:菌体污染和毒素污染。霉菌菌体污染的检测方法包括干片培养法、荧光分析法、微生物活性测定法、近红外光谱检测法和高光谱成像检测法等。毒素污染的检测方法包括高效液相色谱法、色谱-质谱联用法、酶联免疫吸附法和免疫生物传感器法等。本文分别比较了霉菌菌体检测法和霉菌毒素检测法的优缺点,同时从霉菌污染的特点出发,预测和展望了粮食中霉菌污染检测方法的发展趋势及研究重点,希望对国内的粮食安全和粮食产业的发展有一定的参考价值。     

ZNS3双网脱水机

介绍了ZNS3双网脱水机的设计原理、结构、操作与维护。实践表明,该机是麦草制浆中比较理想的浆料浓缩净化设备,具有用水少、耗电低、脱水效率高、操作维修简便等特点。     

Biological control of postharvest green mold decay of oranges by Rhodotorula glutinis

The biocontrol activity of Rhodotorula glutinis on green mold decay of oranges caused by Penicillium digitatum was investigated in vitro and in vivo. Significant control was achieved with a washed cell suspension and an unwashed cell culture mixture of R. glutinis. Treatment of wounds with autoclaved cell cultures or cell-free culture filtrate did not prevent decay. The protection provided by the washed yeast cells was dose-dependent. The higher the concentration of R. glutinis, the better the effect of the biocontrol capacity. At concentrations of yeast of 1×10⁹ colony-forming units per milliliter or higher and pathogen spore suspensions of 5×10⁴ spores per milliliter, green mold was almost inhibited after 4-days incubation at 20 °C. The interval between the pathogen inoculation and the antagonist application significantly influenced the biocontrol ability. The biocontrol efficacy of R. glutinis applied before the pathogen was better than that of applied after the pathogen. Surprisingly, R. glutinis was also effective in controlling green mold at low temperature (4 °C). Rapid colonization of the yeast in wounds was observed during the first 3 days at 20 °C, and remained stable after 5-days incubation. On fruits stored at 4 °C, even after 21 days, the population of R. glutinis in wounded fruits was more than 1,600-fold of what it was just prior to storage. In the test on potato dextrose agar plates, agar disks of R. glutinis nutrient yeast dextrose agar cultures placed on PDA plates seeded with pathogens did not inhibit the growth of P. digitatum. Spore germination of pathogens in potato dextrose broth was greatly controlled in the presence of living cell suspensions.     

传统发酵制品中霉菌的应用研究

传统发酵制品的制作由不同微生物共同参与,其中霉菌分泌产生的酶类可将大分子化合物分解成小分子物质,赋予发酵制品浓郁的滋气味,因此,更多人重视传统发酵制品中霉菌的研究,且利用霉菌作为发酵菌株帮助食物发酵以期得到更好的品质。该文介绍了传统发酵制品中主要存在和应用的霉菌,并对其产生的不同酶系对发酵制品原料中大分子的分解作用进行了简单综述。同时指出霉菌应用的局限性,并为更好地利用霉菌进行生产发酵制品提供参考意见。     

黄酒发酵醪抑制霉菌生长的初步探讨

通过酒精、浆水、乳酸、pH值、发酵醪液对霉菌生长抑制作用的研究发现：低酒精含量50％（v／v）、一定量乳酸、pH值4．0和3．8并不能抑制霉菌生长繁殖。黄酒发酵醪中高密度的乳酸杆菌、发酵产生和积累的乳杆菌素可以抑制霉菌生长，并根据相关研究的报道初步确定了黄酒发酵醪抑制霉菌生长的主要因素。     

基于近红外高光谱图像的花生内部霉变快速判别方法研究

目的 针对外观正常但内部存在不同程度霉变的花生,探索采用近红外高光谱成像技术结合机器学习方法构建花生内部霉变快速无损判别模型的可行性。方法 采集100粒内部霉变和100粒健康花生的近红外高光谱图像构成数据集,将多种经典光谱预处理方法与支持向量机(support vector machine, SVM)组合建立花生内部霉变判别模型,并采用蒙特卡洛-无信息变量消除法(Monte Carlo-uninformative variable elimination,MC-UVE)找出霉变判别中有效的光谱特征波长。结果 将Savitzky-Golay卷积平滑方法和二阶求导光谱预处理方法与SVM组合,对内部霉变严重样本判别的总体识别准确率可达95%,对不同程度内部霉变样本的平均识别准确率为88%;基于MC-UVE筛选得到10、5、3个特征波长构建的模型总体识别准确率为90%、85%和82%。结论 实验结果表明高光谱技术结合机器学习可为花生内部霉变的快速、无损判别提供可行的解决方案,同时特征波长筛选为基于光电原理的霉变花生色选机系统开发提供了参考。     

Crystallization and demineralization phenomena in stabilized white mold cheese

Stabilized white mold cheese is a commercially important variant of traditional white mold cheese (sometimes called bloomy rind cheese) that has an extended shelf life compared with the traditional permutation. The objectives of this observational study were to document mineral element movements and the development of a pH gradient in stabilized white mold cheese, and to use novel crystallographic techniques to identify crystals that form in the rind of this cheese. Cheeses from 3 separate batches were collected from a commercial supplier at d 1, 4, 10, 14, and 18 of aging and analyzed in a randomized block design. Samples from the center and rind of each cheese were analyzed for calcium, magnesium, phosphorus, sodium, and moisture content. The effect of location within the cheese wheel was significant for all effects, whereas the effect of aging time was significant for all effects except sodium content. The interaction between location within the cheese and aging time was significant for all effects. Using powder x-ray diffractometry, the crystals that formed in the rind during aging were identified as brushite (CaHPO₄ · 2H₂O). The accumulation of mineral elements in the rind resulted in a substantial decrease in calcium, magnesium, and phosphorus in the center. After 18 d, calcium, magnesium, and phosphorus in the center had decreased by 26.4, 14.8, and 12.1%, respectively, compared with the first day of aging. The observations in the present study represent the first definitive identification of crystals in the rind of a white mold cheese. The use of novel crystallographic techniques in the present study lays the groundwork for the use of this technology in future investigations of mineral element diffusion phenomena in surface-ripened cheese.