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1.
This study was undertaken to develop a modified atmosphere package to control microbial growth in ready‐to‐eat (RTE) products stored at ambient temperature. Ethanol and/or limonene associated with modified atmosphere (CO2 : O2 : N2 = 30% : 5% : 65%) was used to inhibit the growth of total air‐borne microorganisms and Escherichia coli in RTE products stored at 25°C. The results indicated that 0.05% ethanol vapour in the headspace was effective to inhibit the growth of air‐borne microorganisms and E. coli at 25°C for 72 h in a model study, and the effectiveness was related to ethanol content. Both 73 ppm limonene and 0.05% ethanol vapour enhanced the bacteriostatic effect of modified atmosphere in RTE sushi roll products, and no off‐flavour was detected using this formulated gas; however, no significant inhibitory effect was observed for RTE cold noodle products. This study concludes that combinations of carbon dioxide, ethanol or limonene vapours are effective to inhibit microbial growth in RTE food at ambient temperature, and the outcome may be due to the hurdle effect. Copyright © 2003 John Wiley & Sons, Ltd. 相似文献
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通过对镍氢电池性能的研究,给出了一个应用ISA总线技术构建的、基于DELPHI编程平台的镍氢电池管理系统的设计方案,重点介绍了该系统的软件技术和实现方法。 相似文献
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Amanda LaCoste Karen M. Schaich David Zumbrunnen Kit L. Yam 《Packaging Technology and Science》2005,18(2):77-87
Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd. 相似文献
6.
Talita Moreira de Oliveira Nilda de Fátima Ferreira Soares Rodrigo Magela Pereira Kátia de Freitas Fraga 《Packaging Technology and Science》2007,20(2):147-153
Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd. 相似文献
7.
J. Gajdoš Kljusurić 《Sadhana》2003,28(6):991-998
This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in
food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder),
two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer
stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing.
The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min−1 during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo
phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg−1. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C
with enthalpies ranging from 30.4 to 57.8 J g−1.
Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature
range is very similar in all experiments. 相似文献
8.
介绍了作者研制的应用于固态雷达发射机上的L波段500W固态功放组件的工作原理、用途及其主要技术指标。描述了功放组件的设计过程和测试结果。该功放组件在窄脉宽条件下实现了快速上升沿,性能优良,工作稳定可靠。 相似文献
9.
介绍了某企业在变流器包装的设计和制定其企业标准的过程中执行GB1.7(标准工作导则)的情况,论述了在充分考虑产品特点和流通环境条件下,企标增补的内容,这些内容是对变流器包装有关标准的深化和创新。新企标不仅注重标准深度,而且考虑标准广度方面的拓展,代表了当前较好的生产水平,可作为生产过程中控制质量,评价和检验质量的依据。 相似文献
10.
岩样自然伽玛能谱的数据库管理系统 总被引:3,自引:0,他引:3
本文阐述了岩样自然伽玛能谱数据库管理系统的功能、结构、特点以及它在研究自然伽玛能谱与岩性参数间关系中的应用,为自然伽玛能谱测井的资料解释奠定了理论基础。 相似文献