结晶木糖醇生产工艺、节能及环保分析

介绍了结晶木糖醇生产背景、质量标准及生产技术方案;分析了结晶木糖醇生产过程主要能耗,提出了节能措施;分析了结晶木糖醇生产过程主要"三废"内容,提出了"三废"治理的方法。     

浅析浸渍胶膜纸生产技术及其生产质量控制

介绍浸渍胶膜纸的生产工艺流程,分析生产过程中各主要原材料的作用及重要生产环节的质量控制,提供了主要生产过程段的实际生产经验。     

抗静电格子绸的生产技术

介绍了抗静电织物的生产方法，并对生产抗静电格子绸的主要生产技术与关键措施作了分析说明。产品主要用于电子行业的工作服。     

玉米酒精生产中发酵过程优化控制研究

主要介绍了玉米酒精生产中液糖化、发酵过程的工艺流程和主要控制参数,研究了在日常生产过程中,液糖化、发酵工序操作条件的控制和一些主要异常现象的处理,以期达到优化生产的目的。     

涂布白纸板常见纸病及生产工艺控制

介绍了涂布白扳纸的主要技术要求以及生产过程中常见的纸病和解决办法,并从生产过程中的几个主要方面介绍了如何生产高质量的涂布白板纸。     

涂布白板纸常见纸病及生产工艺控制

介绍了涂布白扳纸的主要技术要求以及生产过程中常见的纸病和解决办法,并从生产过程中的几个主要方面介绍了如何生产高质量的涂布白板纸。     

玻璃纤维基耐折叠超宽PVC投影膜的生产技术

我国是世界第二大投影幕市场,玻璃纤维基PVC投影幕又是主要品种。本文介绍了玻璃纤维基耐折叠超宽PVC投影膜的特性、主要生产原料、工艺流程、主要的生产设备以及生产中的注意事项,阐述了产品制备的关键因素,对玻璃纤维基PVC投影幕的生产与发展有一定的促进作用。     

浅析我国服装生产管理中存在的问题及解决途径

我国服装产业近年来取得了飞速发展，服装生产的市场竞争越来越激烈，现代服装产品越来越朝着多品种、小批量的方向发展，这对于当前服装企业生产而言是一种挑战，也大大增加了服装生产管理难度。本文主要分析了我国服装生产管理现状以及服装生产管理过程中存在的主要问题，提出了进一步优化服装生产管理的对策。     

仿貂皮拉舍尔毛毯生产工艺

本文主要探讨了仿貂皮拉舍尔毛毯生产原料的选用，以及对生产过程的主要工艺参数控制。     

喷涂法生产浸渍耐磨胶膜纸的技术及主要过程控制

介绍了喷涂法生产浸渍耐磨胶膜纸的喷涂方法的分类、定义及其生产工艺流程和要求,分析了喷涂法生产浸渍耐磨胶膜纸各主要原材,-4r~量及其性能,以及各主要生产工序过程的控制。     

On the epidemic of food waste: Idealized prototypes and the aversion to misshapen fruits and vegetables

Food waste is a significant problem and consumers’ tendency to reject misshapen produce has been identified as a key contributing factor. The current work investigates the implications of consumers incorporating aesthetic beauty into their prototypes—mental renderings—of fruits and vegetables. It is proposed that consumers have idealized prototypes for produce and this impacts the aversion to misshapen produce. The authors draw on prototype theory to predict that consumers’ personal experiences will influence the extent to which their prototypes for these foods have been biased towards aesthetic beauty and, consequently, how they respond to produce that is misshapen. Across three studies, the authors demonstrate that consumers who have direct experience with produce cultivation view produce that is low in aesthetic beauty as more prototypical, less disgusting, and more desirable. This work contributes to the food waste literature by offering novel insights into the psychological basis of the aversion to misshapen produce. These findings also present important implications for food policy.     

五粮浓香型白酒窖房和曲房空气细菌相关性的初步研究

从宜宾华夏酒业窖房和曲房空气中分离得到44株细菌,对所得菌株进行了16S rDNA基因系统发育及部分酿造特性分析。窖房和曲房空气的细菌在属和种一级的相似性分别为40.0%和36.4%,且均以Bacillus cereus、Bacillus anthracis细菌为优势种,表明2个细菌群落具有一定的相似性。分离自窖房空气的菌株有20株（占95.2%）耐受7%的无水乙醇,2株菌耐受pH4.5,且分别有2株、9株能够产纤维素酶和淀粉酶;分离自曲房空气的菌株均不耐受7%的乙醇和pH4.5,产纤维素酶和淀粉酶的菌株分别有6株、3株。结果表明,经过长期的酿酒生产,曲房和窖房空气中均形成了较为稳定的细菌区系,其菌落组成与酿酒生产存在较为密切的相关性。在生产中,2个细菌群落之间存在广泛的交流。     

Process engineering variables in the spray washing of meat and produce.

Recently, much attention has been focused on the safety of fruits and vegetables. Washing is a fundamental operation in the processing of produce. Aqueous spray energy can be, and often is, used to remove mineral, chemical, or biological contaminants from produce. A few advantages of spray washing over washing by dipping, soaking, or gravity rinse are increased energy directed to contaminants, reduced volume of water use and wastewater generation, and reduced water uptake by produce. The kinetic energy of the spray droplets produces the cleaning action. Increased spray pressure increases energy. If the energy is too great, produce may be physically damaged. If the energy is too little, the surface may not be cleaned. Indeed, studies on meat have shown that water pressures ranging from 1,379 to 2,070 kPa (200 to 300 psi) are effective in reducing microbial contamination, and a water flow rate of 7.5 liters/min is recommended. Water temperature >70 degrees C has been found to reduce bacterial counts in carcass tissue by 2 to 3 log CFU/cm2. These levels are likely too high for the fragile produce; hence, the main function of spray washing in produce applications will probably shift to being a delivery system for antimicrobial agents. Several other equipment, process, and product variables are relevant to the optimization of such a system. Qualities of the spray, such as droplet spectrum, droplet velocity, angle of droplet impingement, number and orientation of nozzles, spray rate, and resident time of the produce in the sprayer, also can be manipulated to adjust the amount of energy directed to the surface. There is a need to scientifically investigate the effects of these processes and equipment parameters on the removal of microbiological contaminants on meats and produce. Such empirical investigations guided by the results from fundamental studies about produce surface characteristics and the mechanism of bacterial attachment to plant tissue surfaces would allow for the efficient development of spray washers that effectively decontaminate produce.     

消除酿造酱油二次沉淀的方法研究

利用明胶、蛋清液2种澄清剂对酱油进行澄清试验，并对处理后的酱油吸光度值、氨基酸态氮等进行了测定。结果表明，蛋清液是较好的澄清剂，其澄清度高且用量适中；明胶的处理效果稍差，且用量较少。经澄清后可以消除酱油的2次沉淀现象，得到红褐色透明的酱油。     

Not too ugly to be tasty: Guiding consumer food inferences for the greater good

The issue of food waste is an important societal challenge with a significant environmental impact. An important issue contributing to food waste is consumers’ unwillingness to purchase suboptimal food. Past literature has shown that people prefer perfectly formed food to abnormally shaped food when given a choice, but much of the mechanism underlying this preference is not well documented. Using a framework based on the halo effect, the authors focus on consumers affective and cognitive responses that cause them to shy away from produce that does not meet the usual aesthetic criteria. Results demonstrate that consumers find well-formed produce vs. deformed produce to be more aesthetically pleasing (beautiful) and that this positive affective reaction leads to more positive consumer inferences of taste, health, and quality. Results also indicate that consumers view sellers of well-formed produce to be more competent than sellers of deformed produce and that this perception is driven by perceptions of beauty and consumer inferences of taste, health, and quality. Lastly, results show that the effects of form on consumer inferences may depend on different distribution channels. Shopping at a farmers market mitigates the impact of the deformation on consumer inferences. Given that form and actual taste, health, and quality are not generally correlated, the results indicate that consumers are making inaccurate inferences. Exploring these inferences has the potential to open new avenues to educate consumers.     

提高氯化钾产品质量的工艺研究

通过对氯化钾生产过程中光卤石及氯化钾的成核、结晶理论进行分析探讨,并结合生产实际,提出了利用TDB结晶技术生产光卤石和利用控速结晶技术生产优质氯化钾的理论并进行了工艺研究.实验证明,采用本工艺技术生产的氯化钾产品,其粒径达0.45mm以上、干基氯化钾含量达98%以上.     

啤酒废酵母生产酵母蛋白营养粉的工艺研究

用啤酒生产中产生的废酵母，生产酵母蛋白营养粉，既减少了环境污染，又可提供新的可食性营养源。为啤酒废酵母的综合利用提供了新的途径。介绍了工艺流程、实验内容及在食品中的应用。     

直链淀粉含量对抗性淀粉形成的影响

考察不同直链淀粉含量的高直链玉米淀粉形成抗性淀粉的能力。结果表明:随着直链淀粉含量的增加抗性淀粉含量增大,最高可达20.74%,普通玉米淀粉的抗性淀粉得率仅为9.09%。     

Longitudinal microbiological survey of fresh produce grown by farmers in the upper midwest

Microbiological analyses of fruits and vegetables produced by farms in Minnesota and Wisconsin were conducted to determine coliform and Escherichia coli counts and the prevalence of E. coli, Salmonella, and E. coli O157:H7. During the 2003 and 2004 harvest seasons, 14 organic farms (certified by accredited organic agencies), 30 semiorganic farms (used organic practices but not certified), and 19 conventional farms were sampled to analyze 2,029 preharvest produce samples (473 organic, 911 semiorganic, and 645 conventional). Produce varieties included mainly lettuces, leafy greens, cabbages, broccoli, peppers, tomatoes, zucchini, summer squash, cucumber, and berries. Semiorganic and organic farms provided the majority of leafy greens and lettuces. Produce samples from the three farm types had average coliform counts of 1.5 to 2.4 log most probable number per g. Conventional produce had either significantly lower or similar coliform populations compared with the semiorganic and organic produce. None of the produce samples collected during the 2 years of this study were contaminated with Salmonella or E. coli O157:H7. E. coli contamination was detected in 8% of the samples, and leafy greens, lettuces, and cabbages had significantly higher E. coli prevalence than did all the other produce types in both years for the three farm types. The prevalence of E. coli contamination by produce type was not significantly different between the three farm types during these 2 years, with the exception of organic leafy greens, in which E. coli prevalence was one-third that of semiorganic leafy greens in 2003. These results indicate that the preharvest microbiological quality of produce from the three types of farms was very similar during these two seasons and that produce type appears to be more likely than farm type to influence E. coli contamination.     

甘蔗糖蜜酒精废液综合利用的探索与实践

用板式降膜蒸发器蒸发浓缩酒精废液的方法，经生产实践证明，已取得初步成功，本文着得成功了采用该方法生产浓缩液的主要工艺与设备，用浓缩液生产基质肥的方法。