Effect of packaging materials and storage temperature on the quality of sour cherry nectar

The purpose of this research was to determine the effects of the packaging materials and size on the stability of monomeric anthocyanins, polyphenols, antioxidant activity, ascorbic acid, colour index and hydroxyl methyl furfural (HMF) during the 12‐month shelf life of sour cherry nectars at 4 °C and 20 °C. Sour cherry nectars were aseptically filled out into packaging of different sizes and materials. The packaging included cartons of two different sizes (200 and 1000 mL) and aluminium cans (330 mL). Results showed that the nectars were of better quality when stored at lower temperatures. HMF generally increased significantly for all nectars during storage. Conversely, the total polyphenol content and the antioxidant activity of the nectars stored in aluminium cans and the larger‐sized carton packaging decreased during storage. Lower anthocyanin loss and colour change were found in the nectars stored in aluminium cans. However, the better packaging material was found to be the large‐sized carton package when HMF was analysed.     

武汉丽人源生物科技发展有限公司产业园及无菌车间设计

通过对武汉丽人源生物科技发展有限公司园区及无菌车间设计的介绍,阐述工业园及工业厂房的设计思路,探讨其发展策略、发展方式和实施策略。     

无菌包装系统使用过氧化氢杀菌的安全性评估

综述了无菌包装系统使用过氧化氢进行杀菌的沿革及现状，包括过氧化氢杀菌安全评估中杀菌对象菌的选择、过氧化氢的杀菌性能研究、化学试剂杀菌系统的评估研究及包装材料所需杀菌强度的研究状况，为无菌包装系统的评估提供一些参考的依据。     

高效防霉剂富马酸单甲酯的合成与抑菌活性研究

以TiSiW12O40/TiO2为催化剂，用富马酸与甲醇直接酯化合成了防霉剂富马酸单甲酯（MMF），通过正交试验确定了醇酸物质的量比、催化剂用量、反应温度和反应时间对反应产率的影响。得到最佳工艺条件为：n（富马酸）：n（甲醇）=1、0：1、0，催化剂用量为w（TiSiW12O40/TiO2）=2％（占富马酸的质量分数），反应温度为60℃，反应时间为3h，MMF的产率可达91．6％。抑菌活性试验和防腐保鲜试验结果表明，MMF对多种霉菌具有良好的抑制作用，尤其对黄曲霉菌、黑根霉菌和棒柬青霉菌的抑制作用更好，MMF的防霉和防腐保鲜效果优于DMF、丙酸钙。     

无菌包装微生物安全性

讨论了在无菌包装中如何避免、监控及判定不良微生物的污染。     

立式砖形液体饮料无菌包装机的研制

本文就国内首创的全自动立式砖形液体饮料无菌包装机研制的设计思想、实验使用情况作了介绍，旨在与专家学者们共同探讨这一课题。     

Effect of processing and packaging conditions on quality of refrigerated potato strips

Abstract: Although sulfiting agents are commonly used in the fresh‐cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite‐treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high‐quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl₂ solution for 20 min and then 2nd blanched at high temperature (approximately 98 °C) in water for 5 min. Blanched strips were packaged in a near‐aseptic environment or treated in‐package with gaseous ozone, sodium metabisulfite (SM) solution, or FIT Fruit and Vegetable Wash? (Procter and Gamble Co., Cincinnati, Ohio, U.S.A.) and then stored at 7 ± 1 °C for 28 d. No significant difference was observed in lightness of near‐aseptically packaged fries, FIT‐treated fries, and frozen fries; however, less color difference was determined in near‐aseptically packaged fries and FIT‐treated fries compared to frozen fries. Gaseous ozone treatment decreased color quality of potato strips, significantly. The highest after‐frying peak force was observed in FIT‐treated strips. There was no significant difference in oil absorption of refrigerated and unprocessed strips. These results indicate that either near‐aseptic packaging or in‐package FIT treatment are the better alternatives for blanched potato strips to extend shelf life and maintain quality. Practical Application: In this study, several processing conditions and packaging methods were evaluated to improve quality and extend shelf life of refrigerated potato strips. Results indicate that the combination of 2‐step blanching and near‐aseptic packaging was an effective nonchemical processing method, giving 28 d refrigerated shelf life. Similarly, FIT Fruit and Vegetable Wash? proved to be an effective chemical alternative to sulfites and avoids the allergen concern.     

Evaluation of a system for chemical sterilization of packages

A system was evaluated for the chemical sterilization of packages, based on its sporicidal efficiency using inoculated Bacillus subtilis inside polyethylene terephthalate (PET) bottles. Different combinations of contact time, temperature and peracetic acid concentrations were tested, delineated according to a factorial planning of 2³. The results, expressed as decimal reduction counts, proved that peracetic acid showed good sporicidal efficiency at 1.2% concentration in the temperature range 30–50°C. With this performance, the tested system can be used to sterilize plastic bottles and other similar packages, achieving a count reduction of spores by up to 10^?7. Copyright © 2004 John Wiley & Sons, Ltd.     

Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture

A laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre-browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates.     

多烯类抗菌剂纳他霉素

对纳他霉素的抑菌机理、安全性进行介绍,综述了其应用现状,并对其应用前景进行展望,以期为纳他霉素的进一步研究和应用提供参考。