纸机干燥部新技术的发展

介绍了Condebelt干燥技术、OptiDry冲击式干燥、OptiDry Twin冲击式干燥、OptiDry Vertic＆l穿透干燥、CombiDuoRun和TopDuoRun干燥部以及红外干燥等先进干燥技术的发展、性能及特点；并对处于试验阶段的微波干燥和脉冲干燥技术的优缺点进行了分析比较。     

OptiDry干燥技术的发展

介绍了OptiDry、OptiDry Twin,OptiDry Vertical等先进干燥技术的发展、性能及特点。     

OptiDry Twin冲击式干燥

本文以OptiDry Twin为主,介绍了一种新型的纸页干燥技术——冲击式干燥。这种技术对干燥部的初期干燥尤其有效,其突出的干燥能力和优化的牵引力控制有助于改善纸机运行性能、提高产品质量和车速,同时具有良好的经济性。     

美卓推出新型OptiDry Twin冲击式干燥方案

在芬兰Javaskvla举行的美卓造纸机械技术交流节上，美卓公司推出了一种新型冲击式干燥方案——0ptiDry Twin。 OptiDry Twin冲击式干燥设备可在干燥初期以较高的温度提高纸幅干度．同时在完成工段保持纸幅最佳的质量和运行性能。这种设备可防止粘结．并提高纸幅强度。与其他方案相比．还能够以更高的车速运行．     

纸页干燥的三个阶段的解决方案

“ＯｐｔｉＤｒｙ烘干设备具有良好的运行性，高的烘干能力并能生产出高质量的纸张”     

美卓推出新型OptiDry Twin冲击式干燥方案

6月15日,在芬兰J v skyl举行的美卓造纸机械技术交流节上,美卓公司推出了一种新型冲击式干燥方案———O ptiD ry Twin。O ptiD ry Twin冲击式干燥设备可在干燥初期以较高的温度提高纸幅干度,同时在完成工段保持纸幅最佳的质量和运行性能。这种设备可防止黏结,并提高纸幅强度。与其他方案相比,还能够以更高的车速运行。该系统由两套干燥设备组成:水平部分和垂直部分,两部分均配有吹风箱,可保证纸幅紧贴干网运行。由于蒸发率高,这种设备可大幅提高高速纸机的纸幅干度。开发O ptiD ry Twin的主要目的是使牵引力控制不受车速限制。在干网从…     

纸机干燥部的最新发展

本文着重介绍新型纸机干燥部的概念，即朝着缩短干燥部的长度、提高蒸发效率以及提高纸页运行性能和纸页质量等方向发展。     

纸机施胶压榨和干燥部的演进及最新技术

本文简介了纸机施胶压榨装置和干燥部的演进及技术发展动向。首先,概述了几种施胶压榨装置的技术特征及演进状况。最初使用的是双辊槽式施胶压榨,继之是门辊式、刮棒计量式和非接触喷射式表面施胶。适用于纸机高速运行、与施胶机相配套的高效设备有履带式引纸器Foil-Force 1,能够实现快速、准确无误地实现领纸条引纸;另一个是iRoll智能辊技术,能在纸机运行中实时测量压区整幅纸页负荷和刮棒压区全幅负荷。第二,描述了干燥部的技术发展动向。现代高速纸机干燥部采用单干网运行单排烘缸配置。高效运行HiRun吹风箱与之相配合,确保抄纸机高速、高效平稳运行,降低了对纸页的牵引力,又保证了产品纸张质量优良。文中又简介了立式干燥及新型优化干燥OptiDry穿透干燥,利用天然气加热使高温空气直接喷射纸幅,高效蒸发水分。     

浆果干燥技术

在苏联几乎所有园艺和野生浆果都可以干燥。最常进行干燥的有葡萄,樱桃,欧洲樱桃、草莓、树莓、黑穗状醋栗、欧洲越橘,黑莓,野生蔷薇,花揪等。     

UV干燥技术

UV干燥机理UV“干燥”是指油墨或上光油通过紫外光照射从液态变为固态的过程。UV油墨由颜料、感光树脂、活性稀释剂、光引发剂及其它辅助剂组成。体系内光引发剂在波长为３００nm～４００nm的紫外线照射下产生游离基引发树脂中的不饱和双键迅速发生光聚合反应，使油墨或上光油交联固化。上个世纪７０年代UV干燥技术被应用于印刷领域，尽管当初许多印刷企业持观望态度，但最终都为该技术的巨大生命力所折服。据统计：１９９５年全世界共有３００００家印刷企业运用UV干燥技术，１９９８年增加到４２０００家，年增长率在１０％左右。当前…     

小龙虾加工和流通过程中的食品安全与品质控制技术研究进展

小龙虾的加工和贮运流通是小龙虾全产业链中的重要环节之一,小龙虾质量安全与品质控制关系到百姓食品安全保障、风味和营养需求以及企业经济效益等,需要重点关注。本文根据原料及加工工艺、风味、贮运、消费要求及售卖产品特点不同,重点对小龙虾生鲜产品、半成品冻品、成品冻品和即食小龙虾在加工和流通过程中的食品安全与品质控制技术研究现状进行综述,并对小龙虾加工和流通过程中的风险分析、质量控制与标准化、信息化和智能化研究与实践应用情况进行总结,对未来发展趋势进行初步展望,旨在为促进小龙虾产业健康发展提供参考。     

Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses,exposure, and controversy

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.     

2017~2019年日照市市售海带中铅、镉、汞、砷、无机砷污染监测分析

目的 调查日照市市售海带中常见污染物铅、镉、汞、砷、无机砷污染的含量,为市售海带的深加工与安全风险评价提供基础资料与科学依据。方法 在市直、县区各农贸市场、超市、食堂等进行随机采样,用电感耦合等离子体质谱仪(ICP-MS)测定市售海带中铅、镉、汞、砷的含量,以液相色谱-原子荧光光谱仪测定无机砷的含量,并按照湿、淡干、盐干等三种海带样品进行分类,对检测结果进行比较分析。 结果 2017～2019年日照市市售海带样品按照湿、淡干、盐干分类,三类样品中铅、镉、汞、砷及无机砷的含量在不同年度之间具有一致性。在同一年度中,铅、镉、砷含量的平均值：湿<盐干<淡干；汞含量平均值：湿<盐干、淡干,盐干、淡干样品中汞含量无显著差异；湿样品无机砷含量均合格,而淡干、盐干样品合格率偏低。结论 海带中铅、镉、汞、砷、无机砷污染普遍存在,而在湿、淡干与盐干海带中铅、镉、汞、砷、无机砷含量的差别应在监管与安全风险评估中给予重视。     

Red meat,diseases, and healthy alternatives: A critical review

Meat is an important food for human nutrition, by especially providing high-quality protein and also some essential micronutrients, in front iron, zinc, and vitamin B₁₂. However, a high intake of red and processed meat is associated with an increased risk for diseases, especially type 2 diabetes and colorectal cancer, as several epidemiological studies and meta-analyses have shown. This review summarizes meta-analyses of publications studying the association between red and processed meat intake and type 2 diabetes, cardiovascular diseases, colorectal and other cancers, and all-cause mortality. Various potential mechanisms involved in the increased disease risk are discussed. Furthermore, the beneficial effects of healthy alternatives for meat, like fish, nuts, vegetables and fruits, pulses and legumes, whole grains, and dairy products are reviewed by including selected papers and recent meta-analyses.     

饲喂磺胺间甲氧嘧啶对肉鸡肌肉中蛋白质、脂肪和矿物质的影响

探讨饲喂磺胺间甲氧嘧啶对鸡体质量以及鸡肉中水分、蛋白质、脂肪和矿物质元素含量变化的影响规律。本实验通过对160 只健康大骨鸡进行磺胺间甲氧嘧啶对照（仅饲喂基础日粮）、低、中、高剂量（0、25、200、500 mg/（kg·d））连续7 d给药,停药后16 d内采6 次样,取样前对鸡进行称质量,并检测鸡肉中水分、蛋白质、脂肪和矿物质元素（铁、铜、镁、锌和钙）的含量。结果表明：停药后16 d内,低剂量组鸡体质量显著增加,蛋白质和镁元素的含量升高;中剂量组鸡体内水分、脂肪和钙元素含量显著升高,铁元素含量显著降低;高剂量组鸡体质量增加缓慢且显著低于对照组,鸡肉中蛋白质、脂肪和铁元素的含量均显著降低。     

Sensory characteristics of dudh churpi in relation to its chemical composition

 Dudh churpi, a traditional milk product, had more moisture, fat, water-dispersible protein (WDP), titratable acid, energy, lactic acid, free fatty acids (FFA), 2-thiobarbituric acid (TBA) and tyrosine contents and also reflectance, but less sensory attributes, when prepared in Darjeeling than the products prepared in Sikkim and Bhutan. Sensory attributes were positively correlated with total solids, protein, lactose, sugar, hydroxymethylfurfural (HMF) and p-dimethylaminobenzaldehyde reactivity, and negatively correlated with fat, FFA, TBA, WDP, tyrosine, lactic acid and titratable acidity. Whereas total solids, fat, protein, lactose, glucose-galactose and total sugar accounted for 71% of the flavour score, 64% of the body and texture score, 77% of the colour and appearance score and 77% of the total score, lactic acid, FFA, TBA, tyrosine and HMF jointly reflected variations of 61%, 50%, 81% and 67% in flavour, body and texture, colour and appearance, and total score, respectively. Received: 6 July 1998