酪朊胶粘贴啤酒商标耐水性的研究

本文对酷朊胶粘贴的啤酒商标的耐水性进行了较系统的研究。试验证明耐水性和酪朊胶组分、贴标时胶的用量、贴标质量、贴标后放置的时间以及标本身的质量等各因素有关。在具有较好耐水性的酪朊胶基础上保持一定的上胶量（７８．５ｃｍ＾２球啤普通标，２５０ｍｇ左右），胶上得均匀，标贴得平整，贴后放置十天左右，再在约５℃冰水中冷冻，商标就能在７２小时内不自行脱落。     

高效商标粘贴剂应用情况

于1993年底珠江啤酒集团公司与广州市食品工业研究所合作。研制成功高效商标粘贴剂。它是以干酪素为主要原料，经过上百次反复试验而成的一种高效粘贴剂，简称为酪朊胶。产品经珠江啤酒集团公司包装厂半年多的试用，其性能优异且全面。主要特点；初粘力强，流动性好，贴标后干燥速度快且易于调节（根据气温适当调整配方），耐冻水浸，热水易脱，用胶量少等。应用以来的实际情况介绍如下。在高速机（4万支州州4）上应用，贴普通标，贴标速度可达毛万支川。时，贴标率99．9％以上，正标率高达98G％，每公斤胶可贴标g000支左右。贴精装标（带…     

高效商标粘贴剂研究报告

一、前言高效商标粘贴剂的研制，是广州市科委下达的行业课题。主要目的是解决珠江啤酒公司九三年引进的高速装瓶机（4万支／小时）贴标代替进口粘贴胶。以及提高原用机的贴标率等问题。高效商标粘贴剂要求达到：初粘力强，流动性好，干燥快，耐冻水浸，热稀碱水冲洗易脱落，以及不长霉，腐蚀性小等。在研究分析珠江啤酒公司原用胶和其他啤酒厂用胶及进口酪肮脏的基础上，先后选择两个方案进行试制。一是以缩醛类树脂为主体，二是以酪素为基料（制备成的胶简称酪阮胶）。第一方案经一段时间试制试用未能达到指标。转入第二方案时，一开始就…     

常用的几种标签和标胶介绍

标签是啤酒产品的外观质量的重要因素,紧贴瓶壁、平整无皱是贴标质量的基本要求。而贴标质量的优劣,与标签纸结构以及胶水质量、性质、状态等因素密切相关。目前,常用的标签种类主要有铜版纸商标、湿强纸商标以及镀铝纸商标,而常用的胶水主要包括淀粉胶、化学胶、酪素胶及合成胶这四种。本文中,笔者介绍了上述几种常用的标签和标胶,并针对其特点进行分析,仅供读者参考。     

啤酒商标胶的应用情况及发展前景

1商标肢的应用现状啤酒瓶装设备用的商标粘合剂好坏直接影响到啤酒的包装和产量，影响到啤酒的感观。现代啤酒制造商要求，商标胶必须无毒，商标在冰水中浸泡24小时不脱落，回收旧瓶时旧标经弱碱水浸泡又易脱掉。就目前情况来看，我国的商标胶还跟不上发展的需要，有些生产厂家制作的商标粘合剂还存在初粘力低，速平性差，易发霉，在高速瓶装机上有甩胶、滚标错位等问题。提高商标胶的综合性能，满足每小时4万瓶瓶装机的贴标要求，粘贴SDel05克铜板标纸和进口包铝箔纸是当前商标胶的一般要求，我国的商标胶应赶上发展的需要。2商标胶的综合…     

玻璃瓶贴标影响因素与标机故障分析

由于各啤酒公司使用的标机型号不同,标机维护操作技能有一定差异,贴标异常的故障因素与调整,备品备件的准备也不同,商标和标胶质量波动对贴标质量的影响也较大。本文就贴标过程影响因素与标机常见故障进行分析,提出一些解决措施。     

啤酒贴标质量的控制要点

啤酒贴标质量是影响啤酒外观、消费者满意度的关键要素。本文介绍了提高贴标质量的设备调整、贴标机操作、原材物料精益化方面的相关内容,供大家参考。1设备调整1)标仓标钩长度的调节:调节不正确会使标纸因受力不均匀而造成商标取胶不均匀或标钩过紧处的标纸撕裂。标钩长度(标钩端部到标盒盒体边缘的距离)为30.5mm且平齐垂直。每个标钩必须位于标板槽中心,否则易引起商标变形而难以刷平或头标撕破等。标钩吃进量2～4mm且在同一平面上。标钩压紧力的调节:调节过紧易产生商标变形,不平整,商标胶不均匀,甚至产生气泡。调节     

浅谈贴标系统及材料

<正> 诱人的包装,能给顾客良好的第一印象,刺激其购买欲。不同的产品要求不同的外观,作为产品包装的重要部分一商标,对产品销量的影响尤大,故厂商在选择贴标工艺及材料时,要特别谨慎,才能包装出理想的产品外观。本文将就贴标设备、粘贴用胶和商标用纸作一简介。 贴标系统 冷胶贴标系统 依据粘贴位置的不同,冷胶粘贴系统可分为三种: 1.拉伸粘贴—只在商标的纵向边缘进行粘贴,商标中间有相当于其1/4长     

纸张透水时间对粘贴用商标的影响

<正>随着生产自动化程度的不断提高,瓶装啤酒、饮料的贴标速度越来越快,对商标的质量要求也越来越高,在商标的印制过程中,我们经常遇到的用户反馈是：贴标过程中存在皱标、破标问题。     

降低胶水消耗的改进

目前啤酒贴标主要采用酪素胶价格较高（13000元／吨），降低胶水消耗对节约成本有明显的贡献，同时还有助于提高贴标质量，减少皱标和滑标。各公司即使使用相同型号的贴标机，贴标胶水消耗控制水平仍有很大差异，较好的可以控制在0．6～0．7kg/kL，而较差的则可达1．0kg／kL以上。我公司包装部2004年1～5月贴标胶水消耗月平均1．05kg/kL，而且有部分班次胶耗大于1．3kg／kL（见图1和图2）．     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.