Effect of dose rate and length of storage on the ESR signal strength in irradiated chicken bone

One hundred and twenty-five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh-. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a ⁶⁰Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation-induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal.     

Mashing of rice with barley malt under non-conventional process conditions for use in food processes

Non-conventional mashing conditions are relevant in the development of a lactic acid-fermented soymilk beverage where mashed rice is the source of carbohydrates for the fermentation and sweetness of the beverage. Advantages in the process layout could be achieved by mashing at higher pH and lower malt concentrations than normally used in the brewing industry. the work reported here assessed the consequences of mashing under non-conventional conditions. Malt concentration in the cereal part was varied from 25% to 70% (w/w), pH was varied within 5.3 to 7.1, and prolongation of the holding times at 50°C and 62°C was investigated. Regression equations have been established for predicting yields of soluble protein, low molecular weight sugars and total fermentability as functions of pH and malt concentration. the results showed that the maltose yield was constant while glucose, maltotriose and total fermentable sugar yields decreased slightly with increasing pH and decreasing malt concentration. Prolonged mash holding times at 50°C and 62°C gave minor increases in protein yields only. It is concluded that it is quite acceptable to use non-conventional mashing conditions when a mashing step is integrated in other food processes.     

高性能电极接头栓的研制

研制了高粘结强度、低电阻率、高渗透性能接头栓,并说明了改进的目标和方向。研究了电极接头栓的使用性能、主要作用和选用接头栓补救电极和接头连接质量的优点;研究了电极接头栓的原料选择、原料配比、添加剂和发泡剂的选取;确定了电极接头栓的生产技术要求和生产工艺流程。试验证明,研制的高性能接头栓具有高粘结、强固结、有效补强的作用。     

纳米Fe_2O_3作为润滑油添加剂的摩擦磨损性能

采用烧结方法制备得到纳米α-Fe_2O_3,利用X射线衍射仪(XRD)和透射电镜(TEM)对样品进行了表征,研究了纳米α-Fe_2O_3作为液体石蜡添加剂的摩擦磨损性能。结果表明,添加纳米添加剂后,润滑油摩擦系数改变不明显,但磨损率显著降低。磨损率与纳米α-Fe_2O_3添加剂的表面积和添加量密切相关,当纳米材料的表面积为47m~2/g时磨损率最低,磨损率值降低为3.78×10~(-15) m~2/g;添加量为1.0wt%,润滑油磨损率最低。     

大历史视野下中国饮食走进西方世界的文化解读——英国作家J．A．G．罗伯茨《东食西渐》评析

英国作家J．A．G．罗伯茨先生的《东食西渐》一书,是从一个真正意义上的西方人的视角,运用丰富翔实的英文书籍资料,包括一些珍贵的历史图片撰写而成,而且这些资料在中国国内几乎是找不到的。他从一个生活在中国本土的中国学者无法做到的研究角度,对中国饮食文化自18世纪以来在西方的传播渗透与普及流行进行了深度的介绍与揭示。其深远的文化意义与历史贡献是不言而喻的。     

再论烹饪科学的归属问题

烹饪科学的归属问题已经讨论了数十年,近几年趋向于将烹饪科学归属于大食品科学体系中,但随着我国餐饮业的迅猛发展,餐饮科学体系日见端倪,因此有必要重新审视烹饪科学的归属问题.     

Direct Digital Manufacturing Industry Ascendant

The paper introduces the origin of the word of Direct Digital Manufacturing and other forms of address, and the working principles of Direct Digital Manufacturing technology and major types of the technology, hard- ware and software development, use of materials, applications, market growth and its development prospects. Focused presentations of Direct Digital Manufacturing （additive manufacturing） compared to traditional mechani- cal manufacturing industry in the use of prices, processing speed, reliability and cost advantages and characteris- tics. Particularly the significant challenges and competitiveness of Direct Digital Manufacturing technology in the processing of any complexity created directly the number of objects, internal structure and channel function, as well as the shape of the chassis components and structure of the matching and optimization.     

我国有机食品的现状及发展趋势

介绍了有机食品的特点及对人与自然和谐发展的作用,并概述了我国有机食品的发展现状及趋势.     

粮油食品中呕吐毒素危害及风险分析

该文分析呕吐毒素性质,在自然界和粮油食品中存在情况,及对人类和动物危害,并进行风险评估,同时提出预防呕吐毒素危害建议。