从欧洲DI钢罐的应用看在中国的发展前景

简述了欧洲两片钢罐的镀锡DI材的发展现状及特点，其中着重介绍了欧洲两片钢罐的减重技术进展。分析总结了两片钢罐在欧洲成功的原因是欧洲钢材供应商不断提高镀锡DI材质量，持续深入开展两片钢罐用户技术研究，和制罐商紧密结合研究减重技术降低空罐成本等。对比介绍了国内两片罐的现状，指出了国内钢材供应商要想取得在国内推广两片钢罐的成功必须借鉴欧洲两片钢罐成功的经验，不断提高镀锡DI材的质量，与制罐商和饮料商紧密合作开展两片钢罐用户技术研究。同时，探讨了二片钢罐在中国的发展前景。     

特种印刷(四)

饮料罐上的印刷 在饮料罐上的印刷方式与制罐方法有着密切的关系。 1.转印和层合法居多 在饮料罐上的印刷即是在构成罐的材料如铁、铝、不锈钢等金属上进行印刷。罐大致可分为两片罐和三片罐(见图1)两种类型。两片罐用于盛装啤酒等含碳酸的饮料。三片罐常用于盛装果汁或咖啡等不含碳酸的饮料。     

液氮注射技术用于非碳酸饮料

在目前各饮料包装技术之中，铝质易拉罐因其具有质轻、卫生、不会生锈、保鲜效果好以及可回收再造等优点而占了主要的地位。相对而言，三片铁罐价格一般较H片铝罐为高，占产品成本达50％，且铁罐内涂料及焊缝质量常引起生锈等问题，影响产品的外观及卫生。在美国，从70年代末已开始使用二片铝罐配合液氮注射，从而包装非碳酸或低碳酸饮料，如蔬菜汁、咖啡、茶、运动及健康饮料等。液氮注射除了使罐身增压外，亦可以清除罐顶空间的空气及氧气，有助防止饮料的香味及口感因氧化而受损，并增长储存期。豆．位的性质氮是一种无色无唱且不溶于水…     

饮料市场繁荣 金属易拉罐蓄势待发

金属罐装饮料是一个很大的消费市场,也是印铁制罐业最大的市场。目前,全球每年要消费罐装啤酒与罐装饮料2200亿只,占各类金属罐总消耗量的54％。 用于盛装啤酒与饮料的金属罐主要有三种:铝质两片罐、马口铁两片罐和马口铁三片罐,统称易拉罐。     

罐装液氮注射技术

<正> 在国内,两片、三片罐一般分别用于碳酸饮料及不含碳酸如蔬果汁饮料上。而在美国,从70年代末已开始将两片铝罐与液氮注射配合使用,从而包装不含或低碳酸饮料,如蔬果汁、咖啡、茶、运动及健康饮料等。与此同时,液氮亦可应用于三片铁罐饮料、葡萄酒、果仁、点心等饮料食品的包装上。目前,更有些欧美厂家在食油生产上使用液氮,以免食油在贮存时吸收氧气,造成容器内陷,影响外观及贮存期。     

铝易开盖二片罐装饮料漏罐原因分析及防范对策

本文从理论和实践上对铝易开盖二片罐装饮料进行分析,提出罐装饮料“内漏”（一次腐蚀）,“外漏”（二次腐蚀）的概念,加强从罐,盖的制造、饮料的灌装到贮运流通整个环节的漏罐防范对策,减少因漏罐造成的损失。     

切合灌装要求的封罐机

<正> 在罐头、罐装饮料和制罐等各个工业范畴中,高效密闭的封罐过程是延长产品保质期的一个重要生产环节,是每个生产商所关注的,故市场对自动封罐系统的效能也就提出了更高的要求。 中速封罐机 基本上,自动封罐机是采用罐身自转式封罐原理,以对利用铝、铁、塑料或复合材料制成的两片或三片罐罐身与铝盖或铁盖进行封合。 为了使食品饮料获得较佳的保质期,罐内氧气的去除是关键。封罐机安装有盖下蒸汽喷射装置,能在罐内营造部分真空     

乳化铁的特性及应用

对一种新型食品添加剂－－乳化铁的组成，质量标准，稳定性，安全性和吸收效果等方面进行了较全面的介绍，并对其在饮料中的应用进行了研讨。     

金属包装工业速写

它是包装工业的独立门类之一.它的产值约占我国包装工业总产值的10%.它服务的终端用户包括食品、饮料、化工、药品及化妆品等行业.它的产品可细分为印铁制品(听、盒)、易拉罐(铝制二片罐、钢制二片罐、马口铁三片罐)、气雾剂罐(药用罐、杀虫剂罐、化妆品罐等)、食品罐(罐头、液体或固体食品罐等)和各类瓶盖(马口铁皇冠盖、旋开盖、铝制防盗盖).它,就是包装工业的一棵常青树--金属包装.     

我国复合食品添加剂的发展现状及前景

本文较系统地阐述了各类复合食品添加剂的性质、特性和应用意义，分析各类复合食品添加剂在我国的发展前景，综述了复合食品添加剂在我国的生产、应用现状及存在的一些问题，并阐述当前国外、我国及地方管理部门对复合食品添加剂的管理情况及应对措施的建议。     

啤酒发酵过程电导率在线监测的初步研究

本实验对啤酒酵母发酵过程中电导率与还原糖进行了检测,结果发现:还原糖与电导率之间存在良好的数学关系,并且以此为依据初步建立了数学模型.通过100L小型发酵罐发酵实验进一步表明:将电导率应用于啤酒发酵过程在线监测是可行的,并且具有很好的应用前景.     

Electrical conductivity of CNT/polysulfonamide composites

Carbon nanotube/polysulfonamide (CNT/PSA) composite spinning solutions with different CNTs contents were prepared using the physical blending method. The corresponding composite fibers were extruded through a set of wet spinning unit and the composite membranes were prepared using a digital spin-coating technique. The distribution of CNTs in PSA matrix and the crystalline structure of composite fibers were investigated by scanning electron microscope (SEM) and X-ray diffraction, respectively. The influences of CNTs on mechanical properties as well as electrical conductivity of PSA composites were also analyzed. In addition, the general effective media equation was chosen to explain the electrical conductivity behavior of the CNT/PSA composites. The experimental results showed that CNTs with low contents can be distributed evenly in PSA; the crystallization in PSA was promoted at low CNTs contents; the mechanical properties of composites can be improved significantly; and the electrical conductivity of composites increased obviously and the percolation threshold of the blending system was at about 3?wt%.     

应用原位聚合法的PTT/毛/聚苯胺复合导电纱制备与性能

本文采用了一种新颖的基于原位聚合法的连续制备导电纱线的方法,以PTT/毛混纺纱为原料,制备了PTT/毛/PANI复合导电纱线,探讨了反应液浓度对复合导电纱电导率的影响,并研究了PTT/毛/PANI复合导电纱的表面形貌、化学结构及力学性能。研究结果表明：随着反应液浓度的提高,复合导电纱线中的聚苯胺含量增大,纱线的电导率提高,可达1.08×10-2S/cm;红外分析表明复合导电纱是PTT、羊毛与聚苯胺的共混体系;纱线经导电处理后,断裂强力、断裂伸长率与初始模量均有所提高,但屈服应力和屈服伸长率都有一定程度的下降。     

导电涤纶纱连续制备工艺与性能

为提高涤纶的导电性能,以涤纶长丝纱为基材,采用基于苯胺原位聚合的连续导电方法,制备涤纶/聚苯胺（PET/PANI）复合导电纱。探讨了导电处理工艺氧化剂浓度、处理掺杂酸和苯胺的浓度及处理速度对导电纱导电性能的影响,并测定与分析了纤维的表面形貌、化学结构、热学性能及力学性能。结果表明：经导电处理后,ＰＥＴ纱线表面及内部包覆并填充了导电态PANI;反应液浓度及处理速度对PET/PANI复合导电纱的电导率有较大影响,制得的导电纱电导率最高可达1.5 S/cm以上;PANI的存在降低了PET的热稳定性;相比PET纱,PET/PANI复合导电纱的断裂强度和断裂伸长率有小幅增长,但初始模量却有较大的下降。     

电导率法检测原料乳掺假的方法研究

研究了使用电导率法检测原料乳中掺假的方法,根据乳中掺入电解质时电导率有显著增大、掺乳非电解质时电导率有显著减小的特性,使用电导率仪测定待检乳样的电导率,根据一定温度下电导率值与该温度下正常乳样的电导率对比,有显著差异的判定为乳样中有掺假物。此法具有成本低廉,操作方便快捷,检验时间短等特点,为快速定性检测方法,可以在线应用,适用于乳品企业进行原料乳掺假的快速检测。     

Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields

Electrical conductivity can be used to monitor important changes in a food product during pulsed electric field (PEF) processing. Electrical conductivities of selected fruit juices (namely apple, orange, and pineapple juices) and liquid egg products (namely whole egg, yolk, and egg white) were determined online during a PEF treatment. The property was measured at broad processing temperatures ranging from 5 to 55°C. Electrical conductivity increased linearly with increasing temperatures for all the products. The liquid egg products have the highest overall electrical conductivity varying from 0.22 to 1.1 S/m whereas fruit juice products have the lowest electrical conductivity ranging from 0.13 to 0.63 S/m. Regression equations of electrical conductivity as functions of temperature were developed. This paper provides a database and equation correlations of food electrical conductivity that could be used to design and optimize PEF process.     

Determination of Foaming Properties of Proteins by Conductivity Measurements

A new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat-denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat-denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.     

UHMWPE/PANI复合导电纤维的制备及其性能

采用原位聚合法制备了UHMWPE/PANI复合导电纤维。探讨了氧化剂种类及过硫酸铵浓度对复合纤维电导率及表面形态的影响,并研究了UHMWPE/PANI复合纤维的化学结构及力学性能。结果表明：纤维表面形成的聚苯胺导电层赋予了纤维一定的导电性能,以过硫酸铵为氧化剂制得的复合纤维的导电性能最强,其电导率可达10-1S/cm;随过硫酸铵浓度的增加,复合纤维的电导率呈现先增后减的趋势,以30g/L时制得的复合纤维的电导率最高。复合纤维是基质纤维与聚苯胺的共混体系,且导电处理未引起基质纤维分子链结构的变化。导电处理后,纤维的断裂强度较未处理前有少量增加,断裂伸长率基本保持不变。     

Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration

ABSTRACT:  The thermal conductivity of 4 fruit (pear, sweet-cherry, apricot, and cherry-plum) juices was measured with a coaxial-cylinder (steady-state) technique. Measurements were made, temperature range 20 to 120 °C, at concentrations between 12.2 and 50 °Brix. The uncertainty of the thermal conductivity measurements was estimated to be less than 2%. A semitheoretical method for the prediction of thermal conductivity of juices was proposed. It was found that the prediction Model IV,  λ ( T , x )/λ ( T ₀, x ) = ( T / T ₀) ⁿ   , where  λ  is the thermal conductivity, x is the concentration, and T is the temperature, developed in this work can be adopted with satisfaction. The thermal conductivity of juices can be predicted just by knowing the thermal conductivity  λ₀  at a reference temperature   T ₀  .     

基于电导率变化的食用油掺假识别研究

采用电导率法测定了菜籽油、玉米油和花生油的萃取水相电导率,并进行了花生油掺假模拟实验,同时将电导率值作为信息数据进行了食用花生油的模式识别研究。研究结果表明花生油水相电导率为(15.41±0.17)μS/cm,菜籽油水相电导率为(18.93±0.13)μS/cm,玉米油水相电导率为(9.45±0.09)μS/cm;在花生油中掺入不同比例菜籽油和大豆油后其电导率发生变化,其中的花生油含量与其电导率之间具有良好的拟合关系,所建食用油不同比例互掺模型在一定程度上能实现食用油的定量分析,将电导率值作为特征信息数据用于食用油掺假模式识别研究具有较好的预测识别能力。