全自动软膏灌装封尾机的研究与开发

本文阐述了全自动软膏灌装封尾机几种形式;主要结构特点和工作原理;较全面地介绍了主要性能技术参数、主要系统设计和主要创新点;并展望了该产品今后的发展前景。     

刨花板施胶技术应用研究

介绍了刨花板施胶技术和系统构成;分析了影响施胶量的主要因素;综述了国内外主要技术成果和研究现状;总结了刨花板施胶技术应用情况;提出了国内存在问题,并对该技术发展趋势做了预测。     

莲籽壳、仁分离与清选机械设计初探

文章介绍了莲籽壳仁分离与清选机械的主要结构和特点;分析了其工作原理和运动特性;确定了该机械的主要技术参数和经济指标。     

造纸滑石的功能特性及其产品的开发与应用前景

概述了造纸滑石的主要功能特性和用途.滑石在未来造纸市场的经济技术定位,主要体现在它特有的功能特性方面;高品质滑石主要用于造纸粘性物控制剂和涂料级产品;低档滑石及其复配产品主要用于造纸填料;黑滑石储量丰富,具有潜在的市场前景.开发与此相关的生产制造技术和装备,以及相应的应用技术是今后的主要发展方向.同时,讨论了开发相关技术与产品的主要方法和特点.     

REACH法规对我国纺织品出口的影响及应对措施

本文主要介绍了REACH法规的主要内容;该法规对我国纺织品进出口的影响;我国纺织产业应对欧盟新化学品政策的措施和建议。     

膨化大米营养粉的工艺研究及配方

<正>大米是人类的主要食物.长期以来,大米加工制品的口感、营养、“回生”、贮存等问题一直是影响其发展的主要原因.本研究采用机械膨化技术处理大米,提高了大米的消化利用率和营养价值,改善了口感,从根本上解决了“回生”和不耐贮存等问题.在大量试验的基础上,确定了最佳膨化工艺,为膨化机的改进设     

硬质干酪加工工艺的研究

以鲜牛乳为原料,研究了硬质干酪的制造工艺,确定了发酵剂;凝乳酶;氯化钙的添加量和成熟条件等主要工艺参数,并探讨了影响凝乳酶活力的主要因素.     

淀粉洗涤旋流器的研究与开发

本文阐述了淀粉洗涤旋流器的几种形式;主要结构特点和工作原理、主要性能技术参数和创新点;较全面地介绍了旋流器基本工艺、旋流管的设计和逆流淀粉洗涤系统,在总结的基础上提出今后的发展方向。     

印度尼西亚有关粮食生产、贸易、加工、综合利用和消费情况

叙述了印度尼西亚主要的人文、经济和运输数据;农业结构、农业政策和稻米自给、小麦市场的控制和变革;制粉工业的发展前景,面粉质量和用途以及进口情况。阐述了世界顶级的印度尼西亚博加萨里制粉公司的扩展,主要设施和事业成功的关键;介绍了粗粮、饲料和家禽业的状况。     

罗汉果有效成分提取的研究进展

综述了罗汉果主要化学成分的类别、成分分析;简要介绍了罗汉果所含主要成分的药理和保健作用;着重对其有效成分的各种先进的提取技术作了综合性的分析研究。为罗汉果的深度研究开发和资源合理利用提供必要的依据。     

2019年北京市食源性单增李斯特菌的分子特征和耐药性研究

研究2019年北京市食源性单增李斯特菌进行分子特征和耐药性。 方法 使用多重PCR进行血清群分型、对分离的56株菌进行脉冲场凝胶电泳（pulsed field gel electrophoresis,PFGE）、多位点序列分析（multilocus sequence typing, MLST）,使用微量肉汤法检测菌株的耐药性。 结果 56株单增李斯特菌中有28株分离自冷锅串串和中式凉拌菜,1/2a, 3a是主要的血清群。56株菌共分为29个PFGE带型、14个ST型,ST9、ST5、ST8、ST121是其主要的ST型别。2株菌对环丙沙星耐药,1株菌对四环素耐药。结论 冷锅串串和中式凉拌菜是单增李斯特菌污染的高危食品。北京市食品来源单增李斯特菌的ST型别与国内其他地方食品来源菌株一致,与北京市临床分离株一致。     

A comparative study of the nutritional values,volatiles compounds,and sensory qualities of pea pastes cooked in iron pot and clay pot

In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot‐cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot‐cooked ones, and the effects were found related to iron ion by comparing the results between clay pot‐cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot‐cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot‐cooked pastes. In conclusion, iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in the acceptable range.

Practical applications

Iron utensil plays an important role in modern food industry due to its durability and convenience to handle. Cooking with iron pot is a simple and useful method of dietary iron fortification for the prevention of iron‐deficiency anemia in developing countries. Pea paste is a popular legume food with high nutritional value and good palatability. Traditional pea paste producers believe cooking with clay pots can give rise to product with more desirable features than using iron pots. However, there were no scientific evidences regarding the effects of cooking utensils on pea paste qualities. It has been proved in the current study that iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in acceptable range.     

负压式加热调配锅的研发及应用

本文通过自主研究,设计并制造了负压式加热调配锅,主要研究了其工作原理及设备技术参数,实现了其在国内外食品加工生产设备的相互配套,该设备主要应用于糖果、果酱、果蔬泥、调味番茄酱制品和调味辣椒酱制品等多个食品领域。在生产中通过控制相关技术参数,提高了设备的通用性,从而达到了提高产品品质,节约成本,解决了生产加工中存在的关键技术难题,保证了成品卫生和清洁,提高了生产效率。     

卤肉加工过程中HACCP体系的应用

目的:能正确应用HACCP原理对卤肉制售过程中各个环节进行危害分析,进而对个体卤肉加工厂提出卤肉加工的改进建议,提高食品加工人员对HACCP体系的认识和食品安全意识.方法:运用HACCP原理,以广州某个体卤肉加工厂为研究时象,对卤肉制售过程的各个环节进行现场实习,找出关键控制点,确定关键限值,制定纠偏措施.结论:正确应用HACCP体系有助于个体卤肉加工厂提高管理能力,提高产品的卫生质量,减少资源浪费.     

浅论XO酱的制作与使用

XO酱是香港人最喜欢的一种调味料之一,采用数种较名贵的食品材料研制而成。20世纪80年代只在香港一些高级酒店、酒楼使用,20世纪90年代传入广东,后随粤菜在大陆流行而普及,使用范围不断扩大。XO酱的材料没有一定标准,但主要都包括了瑶柱、虾米、金华火腿及辣椒等。XO酱的使用方法千变万化,无固定模式。目前多用于粤菜中较高档菜肴和高档火锅中。     

Food-selection by the booklouse, Liposcelis bostrychophila Badonnel (Psocoptera: Liposcelididae)

A series of experiments, using a choice-chamber apparatus, were conducted to observe the food selection behaviour of Liposcelis bostrychophila. Following 4 days without food, groups of 50 adult insects were exposed to choices between pairs of different stored products: buckwheat, pot barley, brown rice flour, yellow millet and wheatgerm. Insects moved onto whole yellow millet in preference to whole buckwheat, whole pot barley and wheatgerm. Whole pot barley was preferred to brown rice flour. Ground grains were selected by insects in preference to whole grains. Furthermore, the distribution of insects between ground grains was different from that observed for whole grains. Carbohydrates affected the selection between foods which were equally attractive to L. bostrychophila: specifically, ground buckwheat (GBW) and ground yellow millet (GYM). Fewer booklice congregated on foodstuffs impregnated with glucose (0.5, 0.7 or 1 M). In contrast, L. bostrychophila preferred GBW with glucose (0.1 or 0.3 M) to GYM. GBW was preferred to GYM with fructose (0.5, 0.7 or 1 M), however, selection was not affected when fructose was added to GBW. Booklice preferred GBW or GYM with yeast added, to GBW or GYM without yeast. Furthermore L. bostrychophila preferred uncooked to cooked foods. These results are discussed in relation to the development of traps or lures for this increasingly prevalent domestic pest.     

天然色素在复合调味食品中的应用

文幸介绍天然色紊在鸡精复合调味料、膨化调味料、方便面及面膨化制品、方便食品调味料、火锅调味酱、休闲麻辣食品调味料、青状香精香料、调味酱莱、牛肉干制品方面的应用.     

锅巴中水分测量结果的不确定度评定

目的 对锅巴中水分测量结果进行不确定度评定。方法 依据GB 5009.3-2016《食品安全国家标准 食品中水分的测定》第一法直接干燥法对锅巴中的水分进行测定,建立数学模型,分析检验结果的影响因素。结果 通过分析3种不确定的影响因子,得出不确定度分别为：3.30×10-3、2.75×10-4、2.92×10-3。结论 通过对各不确定度分量进行计算和分析表明, 锅巴水分检验中重复性测量对不确定度影响最大,天平称量的影响最小。     

长程紫外分光光度法快速鉴别地沟油、煎炸油、火锅红油

目的验证长程紫外分光光度法对不同品质的油脂快速检测和鉴别的效果。方法利用自行研发的快速检测仪器,采用紫外吸光值的测定方法,对苏州市区餐饮单位食品安全监督中采集到的65份煎炸油、37份火锅红油、3份涉嫌非法回收食用油及111份地沟油盲样进行快速检测和分析,并与实验室检测结果进行比对。结果该方法能有效地检测地沟油、煎炸油、火锅红油,在盲样考核中准确率达79.28%,检测混合油品时假阴性率较高。结论该仪器能适用于基层食品安全监管部门开展食用油粗筛。     

Uptake of thallium from naturally-contaminated soils into vegetables

Thallium transfer from naturally (pedogeochemically) contaminated soils into vegetables was studied. Three different types of top-soil (heavy, medium, and light) were used for pot experiments. The soils were collected from areas with low, medium, and high levels of pedogeochemical thallium (0.3, 1.5 and 3.3 mg kg^-1). The samples of vegetables were collected and analysed. The total content of thallium in soil and the type of soil (heavy, medium and light), plant species and plant variety were found to be the main factors influencing thallium uptake by plants. The uptake of thallium from soils with naturally high pedogeochemical content of this element can be high enough to seriously endanger the food chain. These findings are very important because of the high toxicity of thallium and the absence of threshold limits for thallium in soils, agricultural products, feedstuffs and foodstuffs in most countries, including the Czech Republic.