Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations

The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.     

微电热新技术及其在食品加工领域中的应用前景

ＤＺＲ是新型微电热材料的简称，其发明人是孔德凯先生，该材料已先后获美国、澳大利亚、英国、法国、意大利、瑞典、日本等国专利。发明人的杰出贡献在于不仅找到了ＤＺＲ材料的制造方法，而且实现了元件和部件的系列化和标准化，并提出了微球理论，创立了孔氏面电阻定律、面热材料功率计算定律、寿命计算定律，引起了各国的极大关注。本文阐述了国内外电热材料研究概况及国际发明专利ＤＺＲ技术特点及其在食品加工领域中应用前景。     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.     

智能控制在现代包装工业中的发展和应用

叙述了反馈控制、自适应、鲁棒自适应，直到智能控制在包装工业中的进展，并阐述了智能控制在现代包装工业的发展中的应用前景。     

卫星包装箱的随机隔振优化分析

用钢丝绳隔振器将卫星包装箱支承在运输车上,将卫星与车辆简化为二自由度体系,优化分析了在随机路面上行驶时使包装箱响应最小之隔振参数,对实测得到的钢丝绳减振器的非线性迟滞性能作了描述,提出了统计线性化分析的方法。     

气垫性能及平板玻璃缓冲包装

对我国发明的缓冲包装气垫进行静态试验,测其载荷-变形曲线,表明它属于正切型;对气垫作为内衬的PZOV型平板玻璃包装件进行冲击和振动试验,证明具有优良的防震缓冲性能,适于平板玻璃的运输包装。     

饮料包装的计算机控制和管理

着重介绍计算机技术在饮料包装方面应用的发展情况,灌装生产流水线的计算机控制和管理,自动装卸搬运系统和计算机仓库管理系统等。     

The geographies of a more just food system: Building landscapes for social reproduction

Within the lifetime of a generation of people now involved in work in the cattle and beef industry in South Dakota, the landscapes of social reproduction that support and give shape to life for people there have been rearranged. Many of the social and physical relationships that developed to support smaller-scale, diverse farms and their surrounding communities are being made redundant by a new system of beef production and retailing. The costs of these redundancies are felt in dwindling small towns and an ever sparser rural population. Considering these changes as parts of landscapes of social reproduction is a means to connect the political and corporate logic driving our food systems to the spatial production of difference in the conditions for livelihood, as well as the spatial production of livelihood itself for both producers and consumers. Such an analysis is necessary in order to address the injustices inherent within our current food system.     

Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.     

meso-四-(4-甲氧基-3-磺酸苯基)卟啉在测定痕量金属的应用—锌的分光光度法测定

本文研究了在咪唑存在下 meso—四—(4—甲氧基—3—磺酸苯基)卟啉(TMPPS_4)与锌显色反应的最佳条件,建立了测定锌的新方法,灵敏度高,锌量在0—1.2μg/10mL 范围内遵守比耳定律,用于测定粮食中的锌时结果满意