YZCL型系列蒸炒锅

由湖南湘粮机械制造有限公司生产的这款蒸炒锅是油脂加工的主要设备之一。主要用于植物油料坯的蒸炒。将轧坯后的生坯,经过湿润、加热、蒸坯等热处理转变为熟坯,以利制油和改善油品质量。也可以用于食品中其他料坯的蒸炒。     

YZCL型系列蒸炒锅

由湖南湘粮机械制造有限公司生产的这款蒸炒锅是油脂加工的主要设备之一。主要用于植物油料坯的蒸炒。将轧坯后的生坯,经过湿润、加热、蒸坯等热处理转变为熟坯,以利制油和改善油品质量。也可以用于食品中其他料坯的蒸炒。     

蒸炒锅料位控制器

蒸炒,是油料加工过程中的重要工序,保证进入蒸炒锅内料坯的连续及上层锅料位的衡定是蒸炒的关键环节之一。因此,许多植物油厂在长期的生产实践中,于轧坯机后设置一存坯箱,使料坯得以缓冲和补偿,起到了料断坯不断,前停后不停的作用,满足了蒸炒工艺要求。但是,由于存坯箱进入蒸炒锅的料是人工控制,操作起来既紧张又频繁,很不方便。因此,我厂于1987年进行技术改造时,在蒸炒锅上安装了料位自动控制装置,根据上层锅料位的高低,控制存坯箱下部的生坯绞龙向蒸炒锅进料,效果很好。     

新型低动力消耗蒸炒设备的研制

蒸炒设备是油脂制备过程中的重要设备之一,目前国内外油脂生产中主要是立式蒸炒锅或回转式蒸炒锅。但这些设备最大的缺点是动耗较大,一台加热面积15平方米的立式蒸炒锅要配备动力18.5～22千瓦,占全部需要动力的相当比重。而新研制的低动力消耗的蒸炒设备,是采用的埋刮板输送物料的原理。在输送过程中完成蒸炒作用链条蒸     

蒸炒锅料位控制器的改进

蒸炒锅料位控制器的改进王徐涛（浙江宁波镇凌江北油厂）蒸炒是制油工艺过程中很重要的工序之一，良好的蒸炒，可以使油料的水分、温度、内部结构变化，得到很好控制与改善，从而有利于油脂的提取及毛油质量的提高，对整个制油生产过程的顺利进行和出油率的高低，都有直接...     

蒸炒锅生产制造的有关问题

蒸炒锅属于第一类压力容器。其设计、制造、安装、使用、维修均受国家劳动总局《压力容器安全监察规程》的监察。本文就蒸炒锅生产制造过程中质量保证体系、焊接工艺评定、焊接质量控制,产品试板等问题作了简要的介绍。同时适应于制油设备中的其他受压容器。 蒸炒锅是利用直接蒸汽和间接蒸汽蒸炒油料胚的设备。产品属第一类压力容器的低压换热容器,生产制造必须符各国家劳动总局一九八一年五月四日颁发的《压力容器安全监察规程》及其它有关安全技术要求。现将我厂蒸炒锅生产制造过程中的有关问题作以介绍,以供参考。     

植物油厂怎样有效利用自动料门

<正>前言 自动料门以其能自动控制、灵活调节、不需额外动力等优点,受到大多数油厂青睐。但在使用过程中,如果装配不当,也会出现自动料门工作不可靠,造成蒸炒锅蒸炒时间不足,蒸汽耗量大,蒸烘机下料困难,粕中溶剂增高,粕结团成块等弊端,给生产带来较多的麻烦。为此,对蒸炒锅和蒸烘机自动料门作一探讨,以期能引起油厂广大技术人员重视。 1 下层控制上层的自动料门典型设备——蒸炒锅 1.1 蒸炒锅自动料门如果装配不当,会使蒸炒时间不足,料胚内生外焦,导致预榨饼不成形,直接影响浸出效果。 油厂技术人员都知道,蒸炒是由湿润、蒸胚、炒胚三个阶段来完成的。蒸炒反映的是水分和温度对时间的累积效应,其目的是为了破坏油脂结构,引起蛋白质变性,促进油脂聚集,调整人榨参数,使熟胚具有适宜的可塑性和抵抗力,从而最大限度地提高出油率。按工艺要求:湿润和蒸胚约需时间50—60     

膨化米饼加工过程的热力学特性及膨化机理研究

以大米为原料制作膨化米饼,用差示量热扫描仪（DSC）研究膨化米饼生产过程的热力学特性,探索大米凝胶的膨化机理,为膨化米饼的生产提供理论依据。结果表明,在有限水分的条件下,混合米浆糊化,形成大米粉的凝胶体。经静置和两次干燥除去结合力较弱的结合水,使水分的汽化温度提高,汽化焓下降。干燥后饼坯中的结合水于200～260℃的高温下急剧蒸发,产生的蒸汽使饼坯膨胀;再经过310～320℃的高温使淀粉等分子裂解,最终形成具有膨松多孔结构的膨化米饼。     

油厂资讯

现有立绞笼、平绞笼 ,设备八成新 ,性能良好。　　 现有 2 0 0型榨油机数台 ,设备七、八、九成新均有 ,性能良好。　　 现有 2 0 2型预榨机 ,设备九成新 ,性能良好。　　 现有 40～ 80m2 板框过滤机 ,设备八成新 ,性能良好。　　 现有V带、链条式提升机 ,设备八成新 ,性能良好。　　 现有正规生产厂家生产的2 0～ 60万大卡 /h导热油炉多台 ,设备八成新 ,性能良好。　　 现有多种型号二手螺旋榨油机 ,约八成新 ,性能良好 ,均由正规厂家出产 ,价格优惠。　　 现有多种型号二手蒸炒锅 ,约八成新 ,性能良好 ,均由正规厂家出产 ,…     

生胚刮板输送机的自动定量加水装置

生胚蒸炒是油脂制取的一道必然工序,它是将生胚经过加水湿润、加热蒸胚、干燥炒胚等处理使之成为熟胚的工艺过程。蒸炒时,在水分和温度的作用下,油体原生质大量地吸收水分而膨胀,这时内部的胶束网状边道受到挤压,迫使分散于其中的游离态油脂被挤压出来,胶束网状的蛋...     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.