Increasing the corrosion resistance of equipment due to the use of film-forming amines

Results of a study of tube specimens cut from hot-water boilers show that film-forming octadecyl amine (ODA) used in the process of preservation removes deposition from the surface of the metal. An ODA film is preserved on the surface after repeated washing of the latter with hot water. The concentration of chlorides at the surface of the metal after treatment with ODA is lower than before the treatment. __________ Translated from élektricheskie Stantsii, No. 11, November 2005, pp. 15–18.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

European intercomparison on electron spin resonance identification of irradiated foodstuffs

The results of a co-trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.     

建筑围护结构与节能

针对我国夏热冬冷地区的建筑气候特点,对建筑围护结构节能在设计中的要点和意义进行了讨论。     

食品中病原菌检测技术研究进展

介绍了许多食品安全检测新技术和新方法,包括生化检测技术、免疫学技术、PCR检测技术、生物芯片技术、传感器技术、流式细胞术和基因探针技术,并且阐述了食品安全检测技术的发展趋势,这些技术的发展将会在食品卫生检验方面起到越来越重要的作用,最终将达到预防肠道传染病和食物中毒发生的目的。     

Use of oxygen for the cleaning, passivation, and preservation of power-generating equipment at the Kharanorskaya SAPP

Studies conducted on two power-generating units at the Kharanorskaya SAPP relative to the steam-water-oxygen passivation, preservation, and partial cleaning of all boiler-heating surfaces, including the surfaces of the reheater, and passivation of the surfaces of the high-pressure heaters on the steam and water sides by the steam-oxygen method, as well as partial passivation, preservation, and cleaning of turbine blading are presented. __________ Translated from élektricheskie Stantsii, No. 6, pp. 56–64, May, 2006.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

Estimation of errors of hydrogen standard time scale preservation taking account of systematic frequency changes

Metrological characteristics of active hydrogen frequency standards are investigated on the basis of internal and external comparisons. The stability of random changes and drift of hydrogen frequency standards and also the potential capabilities of time scale preservation with effective consideration of systematic changes in their frequency are demonstrated. __________ Translated from Izmeritel’naya Tekhnika, No. 3. pp. 42–45, March, 2007.     

Establishing a System for Food Recalls to Protect Food Quality and Safety in China

There are no explicit laws concerning food recalls in China; moreover, some related regulations have weaknesses. China should first create a system of laws and regulations governing food recalls, establish a system to recall defective food, and strengthen administrative and legal remedial mechanisms related to consumer rights.