Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage

In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)-based active packaging film. The above film was used to pack the raw prawns (Penaeus monodon) at −20 °C, and the colour change, protein content, TVB-N, TMA and microbial analysis were done at regular interval for prawns stored in CNP-PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP-PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP-PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging.     

Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

台阶形陆架上孤立波传播的数值模拟

为了研究孤立波在带有陡升台地的陆架上的传播,用MAC方法求解了二维纳维尔-斯托克斯方程。本文在以下几点,改进了东京大学提出的修正的网格标记法:1.给出交错网格的新的标号系统;2.推导出自由表面上非规则星的新的压力迭代公式;3.对流函数、压力和速度使用了三值悬旗;4.把一维Burgers方程的部分守恒形式扩展用于二维N-S方程。这些使得程序更简单和精确。计算结果证卖,物理上很好地解释了孤立波的传播,入射波分成了反射波和透射波,然后开始分裂、破碎。 本文计算结果与线性波理论的结果很一致,但后者不能给出波运动的过程。     

制丝线FT651型叶片垂直分片机控制系统的改进方案

针对叶片垂直分片机使用过程中出现的劈坏烟箱、纵向移动刀架失控和系统无报警功能等问题,分析故障产生的原因,并对其控制系统进行改进。     

Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its effect on lipid damage (hydrolysis and oxidation) was evaluated during the chilled storage of a fatty fish species, sardine (Sardina pilchardus). Slurry ice treatment was checked alone and in combination with ozone and compared to traditional flake icing during a 22‐day storage. Different lipid damage indices (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds, FR) were checked and compared to sensory assessment and nucleotide degradation (K value). According to lipid hydrolysis (FFA) and oxidation (PV and FR) developments, slurry ice showed an inhibitory effect (p <0.05) on lipid damage during storage, as well as an inhibition of nucleotide autolytic degradation. Ozonised slurry ice did not provide differences (p >0.05) from slurry ice alone when considering lipid hydrolysis, nucleotide degradation and some lipid oxidation indices (PV and FR), although a higher (p <0.05) TBA‐i was observed at day 22 of storage when compared to flake ice and slurry ice treatments. However, a lower (p <0.05) fluorescence development was observed for fish treated under ozonised slurry ice when compared to traditionally iced fish. Sensory assessment showed a higher shelf life for fish samples treated under ozonised slurry ice than for their counterparts under slurry ice (15 d versus 12 d), while flake icing led to a far shorter shelf life (5 d). According to sensory and biochemical (lipid matter and nucleotide) analysis, slurry ice has proved to be a promising technology for damage inhibition and quality retention in a fatty fish species such as sardine. Ozonised slurry ice was also shown to be useful, since a longer shelf life was obtained in the present experiment and a pro‐oxidant effect of ozone on sardine lipids was not proved.     

低功耗双模态电子货架标签系统

为取代传统的纸质货架标签,提出一种低功耗的双模态电子货架标签系统。该系统基于物联网和无线传感器网络技术,针对低功耗目标,采用电泳式电子纸与蓝牙模块分别作为显示与通信模块。并将标签的运行状态分为工作与休眠两种状态,使其按照服务器指令按时切换运行状态,在满足低功耗的前提下实现标签状态汇报、内容更新等功能。从实验数据可见,该系统能基本满足应用场合的功能需求,相对传统的纸质标签具有明显的营运成本优势。     

面向物联网食品货架期监测智能包装研究进展

目的 对智能传感器技术在智能包装果蔬等食品监测中的应用进行介绍和分类总结,为果蔬的货架期智能监测提供依据和帮助,并推动传感器技术在智能包装果蔬领域中的实际应用。方法 分别介绍湿敏型、气敏型及微生物检测这几个方面的智能传感器,以及结合NFC/RFID等智能技术在果蔬包装货架期监测中的应用。相较于传统的包装方式,此类智能包装结合当下发展势态良好的互联网,给人们的生活带来了更多的便捷。结论 智能传感器标签在果蔬等食品智能监测中发挥着重要的作用,可通过连接智能手机等终端,快速监测食品新鲜度情况。近年来,包装材料研发呈现多样化,例如多元复合纳米材料、金属有机骨架材料等,因此未来可以通过优化包装传感材料和器件结构,更好地发挥智能包装标签在果蔬智能包装中的优势。     

特殊情况下土压力计算方法分析

针对实际工程中所遇到的常见特殊情况下土压力的计算方法进行归纳和整理,并通过工程实例总结出其计算规律,提出简化算法,为工程设计提供借鉴和参考。     

一种构建COTS中间件的自适应Web服务方法

自适应Web服务运行在COTS中间件平台具有特别的挑战性。通过引入业务Web服务与自适应组件之间的管理代理,给出一种构建COTS中间件的自适应Web服务的解决方案。管理代理可以定制并利用现有的中间件机制无缝地集成到一个COTS平台。通过一个基于.Net WCF的Web服务应用来论证此架构。结果表明,该方案在性能和灵活性方面是有效的。