Thermal properties of hierarchical YSZ and LZO ceramic microspheres with multi-scaled voids investigated by using theoretical,experimental and simulation methods

Heat transfer within ceramic feedstock powders is still unclear, which impedes optimization of the thermal and mechanical properties of the thermal sprayed coatings. The microspheres (yttria-stabilized zirconia YSZ and lanthanum zirconate LZO) were prepared via the electro-spraying assisted phase inversion method (ESP). The thermal properties of the two ESP microspheres and a commercial hollow spherical powder (HOSP) were investigated by using theoretical, experimental, and simulation methods. Thermal conductivity of the single microsphere was estimated via a novel nest model that was derived from the Maxwell-Eucken 1 and the EMT model. Thermal conductivity of a single YSZ/LZO-ESP microsphere prepared at 1100–1200 °C was within 0.36–0.75 W/m K, which was ～ 20 % lower than that of a single YSZ-HOSP microsphere with a similar porosity. Heat flux simulation showed that high tortuosity around the multi-scaled voids of the ESP microsphere led to a more efficient decrease in thermal conductivity compared with total porosity.     

Practical in-storage interventions to control foodborne pathogens on fresh produce

Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.     

食用槟榔货架期内品质控制研究

目的：探究食用槟榔返卤返白的原因。方法：主要通过搜集2000—2020年涉及食用槟榔卤水专利，以及相关工厂案例进行研究与分析。结果：在食用槟榔卤水的制备过程中原料的粒径大小、环境温度与湿度的高低、样品中水分含量及设备的自动化程度均可能造成食用槟榔返卤返白。结论：加工槟榔时应采取以严格控制水分、复配添加剂使用为主，工艺包装调整为辅,给予低温贮藏市售环境的方法，抑制返卤返白的产生。     

2016—2017年广西食用植物油质量安全监测评价分析

对广西食用植物油质量安全水平和污染程度进行监测评价。2016—2017年对广西14个地级市共抽检监测食用植物油3 821份，按照 GB/T 5009 检测酸价、过氧化值、浸出油溶剂残留、黄曲霉毒素B1、总砷、铅和苯并(a)芘，并依据 GB 2716—2005对食用油进行评价。结果表明：抽检食用植物油总合格率为 92.04%；2016、2017年食用植物油合格率分别为96.70%和91.22%，差异有统计学意义（P<0.05）。从种类看，玉米油、芝麻油和其他食用植物油合格率分别为100%、93.75%和99.61%。花生油合格率最低，为87.83%，黄曲霉毒素B1超标是花生油不合格的主要原因，检出率为8.85%。从包装看，预包装食用植物油的合格率（99.70%）明显高于散装（83.72%），差异有统计学意义（P<0.05）。食用植物油生产加工环节的合格率最低，为88.01%。广西玉米油、芝麻油和其他食用植物油相对而言抽检合格率较高，花生油合格率较低，应加强花生油的抽检监测和监督管理，通过严格落实生产经营者主体责任，积极引导消费者科学理性消费，持续深化小油坊专项治理，不断强化质量安全控制技术研究，逐步推进广西食用植物油安全水平稳步提升。     

Mineral Oil Hydrocarbons (MOSH/MOAH) in Edible Oils and Possible Minimization by Deodorization Through the Example of Cocoa Butter

Mineral oil hydrocarbons (MOH) are present in many fats and oils as well as foods prepared thereof. A survey of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in different types of vegetable fats and oils is reported. Contents of MOSH/MOAH were quantified using liquid chromatography online‐coupled to gas chromatography with flame‐ionization detection (LC‐GC‐FID). Cocoa butter (n = 142) showed levels from <LOQ (2.5 mg kg^?1) to 162 mg kg^?1 ΣMOSH (sum of C10–C50) and <LOQ to 55 mg kg^?1 ΣMOAH, in palm oil (n = 21) ΣMOSH were quantified from <LOQ to 124 mg kg^?1 and ΣMOAH from <LOQ to 39 mg kg^?1. Sunflower oil showed lower levels: ΣMOSH were determined in the range of <LOQ to 17 mg kg^?1 and MOAH were not observed at all. A possible influence of deodorization and a subsequent minimization of MOSH/MOAH was investigated. Systematic model‐experiments were performed on laboratory scale using spiked cocoa butter. Significant minimization of volatile MOH subfractions ≤C24 were observed at a deodorization temperature of 210 °C. Deodorization can be considered as an important processing step to reduce or even remove volatile MOSH/MOAH ≤C24. Practical Applications: Regardless of their possible entry routes into the food chain, volatile fractions of MOSH/MOAH can be removed by deodorizing vegetable fats and oils. This model‐study identifies the temperatures of deodorization that provide a significant improvement toward minimization of undesired MOSH/MOAH.     

马齿苋多不饱和脂肪酸的研究进展

马齿苋为我国卫健委公布的药食两用植物资源之一,是一种纯天然绿色食品。马齿苋中含有多糖、生物碱、黄酮、有机酸类等多种化学成分。其中,有机酸中的不饱和脂肪酸是人体不可缺少的脂肪酸,具有降血脂、抗炎、抗氧化、增强免疫力等作用。本文就多不饱和脂肪酸的种类、提取、分离富集、功能活性和马齿苋系列产品进行概述,以期为马齿苋和马齿苋多不饱和脂肪酸的研究及开发提供参考。     

普通食用油检验关键点分析

以实际案例和文献资料收集为基础,主要围绕食用油检测从采样到结果判定一系列过程中可能涉及的操作风险点进行分析,并对部分典型检验指标(苯并(a)芘、塑化剂、抗氧化剂、残留溶剂、过氧化值、酸价、辣椒素、黄曲霉毒素B1)进行分析,介绍了分析过程中实验室环境、接触器具、试剂、样本本底、特殊基质干扰、指标稳定性等对实验结果有关键影响的因素,并针对具体问题提出解决措施,旨在为食用油检验风险防控提供技术支撑。     

燕窝及其伪品电化学指纹图谱的研究

基于BrO3--Ce2+-H+-丙二酸振荡反应体系,以燕窝水解液为底物,在反应温度为35℃,搅拌速度为500 r/min的条件下,可得到重现性好的稳定电化学指纹图谱。不同种类燕窝及燕窝伪品的电化学指纹图谱不尽相同,指纹图谱峰形、振荡周期、振荡寿命等特征参数可作为燕窝及其伪品鉴别的有效依据。