综合信息

麦秸是加工剩余物,又是一种可再生的资源,对它的利用已倍受各国重视。美国研制成功的麦秸碎料板已投入工业化生产。麦秸板的生产工艺类同于木质刨花板和中密度纤维板,但强重比却更优,如其静曲强度和弹性模量均高于普通刨花板,而重量则更轻。麦秸板采用异氰酸酯作胶粘剂,因而耐水性高且无甲醛释放问题,无毒,麦秸碎料板的售价比木质板高10％。最近,南京林业大学也已完成了麦秸墙体保温材料和麦秸碎料板两种新型材料的试验     

定向麦秸板制造工艺概述

阐述了生产定向麦秸板的意义,按生产工艺流程对每个工段进行了简要叙述,并对定向麦秸板生产的关键技术进行了讨论。     

定向麦秸板制造工艺概述

阐述了生产定向麦秸板的意义,按生产工艺流程对每个工段进行了简要叙述,并对定向麦秸板生产的关键技术进行了讨论。     

异氰酸酯在麦秸板制造中的作用研究

研究了异氰酸酯在麦秸板制造中所起的作用，系统地总结了它与麦秸刨花板的各种不同的化学反应。     

麦秸板

目前,北美洲的人造板工业出现了新的进展,并掀起了麦秸板热。麦秸板在性能方面处于ＭＤＦ和木质刨花板之间．它是一种像ＭＤＦ一样匀质的板材,而且具有非常光滑的表面,其生产成本比刨花板还低,它在强度、尺寸稳定性、机械加工性能、螺钉和钉子握固能力、防水性能、贴...     

世界首家麦秸定向结构板示范工厂在陕西杨陵奠基

世界首家麦秸定向结构板示范工厂生产线工程奠基仪式4月25日在陕西杨陵国家农业高新技术产业示范区举行,该项目由陕西环球嘉禾板业有限公司投资建设,首期工程计划采用加拿大阿尔伯塔省研究中心专利技术和上海人造板机器厂有限公司人造板连续压机和后续设备,该工厂一期麦秸定向板生产能力为6万m^3,项目计划总投资4亿元人民币。     

生产麦秸板时应考虑的原料和工艺因素

麦秸板的原料包含着许多变化因素——麦秸含硅量大,麦秸捆中还带有砂子和尘土。因此,这是一种磨蚀性很大的材料,在制板过程中易磨损机器,板材用于制造家具时则易磨损木工刀具。 原料收集搬运很重要,搬运次数越多,费用越大。贮存场地要除鼠害,要有一定的平整度,便于垛堆四周排水。因此,大厂有原料成本更高的缺点。     

世界最大的麦秸人造板厂终止生产

据加拿大Dow化学公司宣布的消息,该公司的DowBioPioduct(生物质产品)子公司已于2005年底停止了马尼托巴省Elie的麦秸人造板厂的生产。美国《人造板界》杂志称,这是对农业纤维利用工业的又一个严重打击。Dow生物质产品公司是在2001年6月通过收购前Isobord公司麦秸板厂的大部分资     

板材家族新成员——定向结构麦秸板

<正>2009年10月30日,世界第1条定向结构麦秸板(OSSB)生产线在西安杨凌投产。该生产线由拥有OSSB产品独家技术使用和推广权的荷兰林德森板业投资,一     

麦秸刨花板生产工艺简介

该文介绍了麦秸普通刨花板和麦秸定向刨花板的一种可行的生产工艺，提出了有关的工艺条件参数。如热压制板过程中采用的工艺参数为：热压温度：150℃，热压时间：30s／mm，热压压力：3．0MPa。对制得的板子进行性能测试，其结果都复合相关标准。     

Evaluation of mycotoxin-contaminated cereals for their use in animal feeds in Hungary

In the period between December 5, 1991 and September 17, 1998, 760 maize, 367 wheat, 119 soybean, 222 barley, 85 bran, 32 triticale, 60 oat, 14 rye and 22 sunflower samples were investigated for the presence and concentration of seven fusariotoxins (T-2 toxin, zearalenone, deoxynivalenol, nivalenol, diacetoxyscirpenol, HT-2 toxin, fusarenone-X) and OTA. The comparison of analytical data with those of the relevant literature revealed that although the incidence rate and/ or concentration of Fusarium mycotoxins and OTA in Hungarian-grown cereals is occasionally considerable, the position of the country is not worse than the average of countries. Our findings indicate that soybean tends to be good substrate for trichothecene-producing fungi and the rate of contamination is regarded as substantial. The commodities were assorted into one of three quality categories. The proportion of objectionable samples was only 3.0, 2.2, 2.3 and 1.7% in maize, wheat, barley and soybean samples, respectively. However, this low rate of objection might still be a source of great economic loss. The proportion of objectionable samples was much higher in the case of bran, oat and triticale (7.1, 6.7, and 6.3%, respectively). The results of the present investigation indicate a need for regular screening for mycotoxins of importance and individual appraisal of each commodity from the point of their use in animal feeds.     

甘蔗的生物炼制--蔗渣综合利用新进展

当今甘蔗糖业出现种蔗面积趋少、劳力短缺劳工报酬升高、作物竞争等因素使蔗价目益攀高占食糖生产成本趋大的情况。糖价则受国际市场、淀粉糖、甜味剂的冲击波动较大,若企业只单一生产糖产品存在风险,威胁持续发展。总结我国过去经验,有综合利用产品的企业抗风险力较强、经济效益较好。国际上也鉴于地球资源和能源的日渐稀缺以及环境的日益恶化...     

Fruit and Vegetable Waste: Bioactive Compounds,Their Extraction,and Possible Utilization

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health‐promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by‐products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.     

中国烟草产业竞争范式分析

本文以竞争力的内涵构成及其相互关系分析为基础,分析了竞争力的四个构成要素（关系要素、资源要素、能力要素、知识要素）与企业竞争力的具体表现形式（产品力、销售力、资本力、品牌力）以及供应链的制度竞争力、组织竞争力、技术竞争力、认知竞争力之间的映射关系,提出了竞争力的多面体结构.在前人提出的各种有关竞争力理论的基础上,归纳出作者研究的理论分析范式：从环境视角出发的竞争环境分析范式;从市场视角出发的市场竞争均衡范式;从厂商视角出发的基于能力的厂商竞争范式.     

Enhancement of Food Processes by Ultrasound: A Review

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation.     

种植密度对烟草主茎中化学成分运输与储存的影响

为探究不同种植密度对烟草主茎形态结构及茎中化学成分运输、贮存的影响,以烤烟品种NC55为材料,采用田间小区试验,设不同种植密度,对单株生物量、主茎形态结构、大量元素和非结构性碳水化合物含量进行研究。结果表明,高密度处理降低了烟株各器官尤其是叶片的生物量,烟株茎围为4.28~7.55 cm,节距为1.41~6.13 cm,低密度处理的茎围为4.83~10.00 cm,节距为1.26~4.95 cm。化学成分分析表明,自顶部向下主茎中氮磷钾含量呈降低的趋势,可溶性糖、蔗糖和淀粉含量呈增加趋势。低密度处理显著增加了主茎皮层和髓中全氮、全磷的含量,降低了下部髓中全钾的含量。低密度处理增加了皮层中非结构性碳水化合物,而降低其在髓中含量。低密度处理增加了主茎中全氮、全磷的运输贮存,增加了非结构性碳水化合物的运输,减少其贮存。种植密度通过改变主茎形态结构与器官占比等改变了主茎中大量元素与非结构性碳水化合物的运输与贮存能力,是调整烟草源-流-库关系的重要手段。     

一线二线三线城市在线葡萄酒消费行为差异比较——以也买网为例

为了研究不同消费水平的中国城市之间葡萄酒消费者消费行为的差异,以“也买酒”（YMW）网站为对象对葡萄酒消费者行 为进行调查,调查范围包括葡萄酒的消费数据、葡萄酒饮用史以及消费者的相关生活方式等,共取得1 996个有效的样本数据。 通过 对样本所在的城市将样本分为一线城市（FTC）、二线城市（STC）和三线城市（TTC）三组,结合城市分组对调查样本的性别、瓶单价、 购买瓶数和次数、饮用频率、饮用时长、饮用量以及葡萄酒相关知识水平进行了描述性分析和差异显著性分析。结果显示,一、二、三线 城市的消费者葡萄酒消费行为在去除瓶单价外的多个维度上存在极显著差异（P＜0.01）。 在购买次数、购买瓶数、饮用量、饮用时长、 饮用频率和葡萄酒相关水平等项目上,均符合一线城市到三线城市依次递减的情况。     

Microstructure design in mixed biopolymer composites

This paper is an overview of recent work on some particular aspects of the behaviour of biopolymer solution and gel mixtures, the focus being on aspects that are of particular relevance to the materials found in food systems. As such, the following areas are considered. (1) The phase behaviour of such mixtures in terms of the microstructures formed, the ideas of phase volume, phase continuity, surface tension and the use of the Flory–Huggins theory to model the behaviour. (2) The kinetics of phase separation in terms of the evidence for spinodal decomposition, ripening processes and the interplay between the kinetics of phase separation, gelation and molecular ordering. (3) The effects of shear on the composite microstructure in terms of particle size and shape, and how shear can be used to cause phase inversion of the system. (4) The material properties of the composites, including the fracture behaviour, the effect of particle size, and the role of the interface between the phases. It is clear that over the past few years a considerable literature has been built up on mixtures of biopolymers. Despite this growing understanding it remains a fact that we are not capable, as yet, of designing the microstructure of mixed biopolymer composites, although it is clear that there is a considerable technological advantage in being able to do so.     

食醋后熟陈酿技术研究

醋酸发酵结束后,醋醅或醋醪经后熟陈酿,可改进食醋的口感、风味.在液态发酵醋醪中利用曲霉酶系反应,可在短时间内增加液态发酵醋的色泽、氨基酸类、糖类、不挥发酸等物质的含量,使口感柔和、增加风味.其特点是:充分发挥曲霉酶系的作用,利用制剂中增加的有效成分,在醋醪中分解与合成,弥补了其风味的不足,从而达到增加和改善液态发酵食醋的目的.方法简便、成本低,是弥补液态发酵食醋风味不足的好办法.