Transparency in complex dynamic food supply chains

Food supply chains are increasingly complex and dynamic due to (i) increasing product proliferation to serve ever diversifying and globalising markets as a form of mass customisation with resulting global flows of raw materials, ingredients and products, and (ii) the need to satisfy changing and variable consumer and governmental demands with respect to food safety, animal welfare, and environmental impact. Transparency in the food supply chain is essential to guarantee food quality and provenance to all users of food and food products. Intensified information exchange and integrated information systems involving all chain actors are needed to achieve transparency with respect to a multitude of food properties.In this paper, specific challenges of food supply chains are highlighted. Major elements are addressed that support transparency to consumers, the government and food companies, which are considered the claimants of transparency. Elements considered to be enablers of transparency are governance mechanisms, quality and safety standards and information exchange. The paper specifies these transparency claimants and enablers for food supply chains and identifies major information system functions and information technology applications needed to comply with transparency demands. It thereby provides a framework for transparency analysis in food supply chains.     

食品用洗涤剂中甲基异噻唑啉酮类防腐剂检测的必要性

甲基异噻唑啉酮类防腐剂是一类具有高效、广谱的杀菌和抑菌性能的防腐剂,广泛应用于各类防腐领域,但该类防腐剂能否用于食品相关产品还有待研究。文章主要介绍了甲基氯异噻唑啉酮与甲基异噻唑啉酮的混合物和甲基异噻唑啉酮两类防腐剂,以及近年各国对化妆品中甲基异噻唑啉酮类防腐剂的限量要求。从调查数据看,市场上大多食品用洗涤剂都含有甲基异噻唑啉酮类防腐剂,有的含量甚至超过化妆品安全技术规范中最大允许浓度,对人体健康可能会产生较大威胁。因此,有必要对食品用洗涤剂中甲基异噻唑啉酮类防腐剂进行检测,并建议在食品用洗涤剂国家标准中列入对甲基异噻唑啉酮类防腐剂的限量。     

Single-molecule biotechnology for protein researches

Cells employ proteins to perform metabolic functions and maintain active physiological state through charge transfer and energy conversion. These processes are carried out in a narrow space precisely and rapidly, which, no doubt, bring great difficulty for their detection and dissection. Fortunately, in recent years, the development and expansion of single-molecule technique in protein research make monitoring the dynamical changes of protein at single-molecule level a reality, which also provides a powerful tool for the further exploration of new phenomena and new mechanisms of life activities. This paper aims to summarize the working principle and essential achievements of single-molecule technique in protein research in recent five years. We focus on not only dissecting the difference of nanopores, atomic force microscope, scanning tunneling microscope, and optical tweezers technique, but also discussing the great significance of these single-molecule techniques in investigating intramolecular and intermolecular interactions, electron transport, and conformational changes. Finally, the opportunities and challenges of the single-molecule technique in protein research are discussed, which provide a new door for single-molecule protein research.     

Ozone Contribution in Food Industry in Japan

Ozone has the strongest oxidization effect after fluorine, and this property has been used in sterilization for food and processing plants in Japan. Moreover, there is no fear of toxic residues as with chlorine-based sterilizers and no hazardous trihalomethanes are formed. Based on these advantages, ozone has been used in water and air treatment for food products food materials and food processing plants. Use in the food processing is now increasing in Japan. This paper describes ozone sterilization, introducing sterilization systems and equipment applied to food in Japan.     

Shear rates investigation in a scraped surface heat exchanger

The electrodiffusion technique was performed in order to investigate the shear rate on a scraped surface heat exchanger. Microelectrodes were placed inside: the walls of the outer cylinder; the inlet and outlet bowls; the rotor and the blades. Highly viscous Newtonian fluid (Emkarox HV45 solutions) and non-Newtonian model fluid (aqueous solutions of CMC) were used. The electrodiffusion method allowed us to measure wall shear rates. Maximum shear rate was observed at the scraping surface and caused by blades scraping, high shear rate was also measured on the leading edge of the blades. In the other parts of the exchanger, shear rate remained low but the development of Taylor vortices completely modified the scraped surface heat exchangers behaviour inside the surface of the bowls. A dimensionless representation of the friction factor was established for the inner and outer wall surface of the exchanger.     

浅论食品化学污染及其防治策略

分析了食品化学污染的主要途径,以及这些污染物对人体健康的危害性,对食品化学污染的防治策略进行了探讨。     

Effect of Ozone on Aspergillus niger Causing Black Rot Disease in Onion

The effect of ozone on Aspergillus niger causing black rot disease in onion was studied in culture. Ozone induced the spore germination in all treatments and few spores showed rapid swelling, resulting in the production of 2-3 germ tubes per spore compared to control. Although all the ozone treated spores germinated, all of them did not produce uniform colony morphology. Some colonies which developed from ozone treated spores failed to produce spores and such colonies appeared as grey patches of mycelia without spores amidst surrounding black sporulating colonies. Further work is in progress to study the mechanism involved in formation of sterile mycelia by ozone.     

Coupling geometric analysis and viability theory for system exploration: Application to a living food system

This paper addresses the issue of studying a food complex system in a reverse engineering manner with the aim of identifying the set of all possible actions that makes it reach a quality target with respect to manufacturing constraints. Once the set of actions is identified, several criteria can be considered to identify interesting trajectories and control policies. A viability approach, coupling the viability theory and a geometric approach of robustness, is proposed to study complex dynamical systems. It can be implemented for several types of systems, from linear to non linear or hybrid systems. The proposed framework was adapted to a living food system: a ripening model of Camembert cheese to identify the set of states and actions (capture basin) from which it is possible to reach a predefined quality target. Within the set of viable trajectories, particular trajectories that improve the Camembert cheese ripening process are identified using the proposed approach. The results are applied at a pilot scale and are discussed in this paper.     

无水磷酸氢钙生产工艺

介绍了一种以液态食品磷酸与碳酸钙及处理后的石灰水(纯净氢氧化钙)反应生产无水磷酸氢钙(牙膏级、药品级、食品级)新工艺。同时提供了按此工艺生产无水磷酸氢钙的生产结果。     

甲基异丁基酮-甲乙酮脱蜡脱油生产微晶蜡工艺研究

介绍了以甲基异丁基酮(MIBK)和甲乙酮(MEK)为溶剂进行脱蜡脱油生产微晶蜡的试验研究，对溶剂脱蜡脱油过程的各种工艺条件进行了考察。结果表明，与采用常规溶剂的过程相比，其过滤速度和微晶蜡产品的收率都得到提高，而且微晶蜡的含油量达到小于1％的食品级标准要求。MIBK—MEK拥有的良好的选择性使其在溶剂脱蜡脱油生产微晶蜡工艺中有较好的应用前景。