应用高新技术的大型塑料瓶生产设备

食品包装的作用,已超越了保存食品的原始目的,不断廷伸出安全卫生、延长保质期、美化产品、品牌宣传和迎合消费者要求等多元化功用。随善PET、PC及PE等塑料材料的开发,给饮料包装带来新的突破;配合新型的打印技术,不仅能清晰把产品资料耔印在不同材料的包装物上,让消费者得到正确的信息之余,还予以产品美仑美奂的外观,增加品牌吸引力;另一方面,崭新的加工输送器及食品检测系统,确保食品生产和加工过程更加卫生可靠,保证食品的安全性。不断发展的新技术,为食品包装开拓薪的领域。     

创新的微胶囊化配料技术

<正> 在竞争激烈的食品工业中,食品的香味与外观显得十分重要。就焙烤食品而言,配料的颜色、组织结构、保质期、成本和兼容性,都应达到一定的质量水平,从而保证产品的外观及风味特性。因此,生产商要着手解决配料不兼容性、     

特殊天然淀粉提高焙烤食品夹心质量

<正> 随着我国焙烤工业的不断发展,各式外观诱人、风味独特、质优耐存的糕点焙烤制品在各大小店铺内均有出售,且颇受人们欢迎。以现今的焙烤生产工艺技术,焙烤食品夹心制造商在加工含有高固分夹心的焙烤食品,如多纳圈(donut)、果酱馅饼和饼干时,普遍会面对产品出现焦糖化和过度蒸煮等问题。所以,配料的选用就成了生产的关键要素之一。     

可调式虾制品分级系统

<正> 销售产品的外观、重量与质量的一致性是生产商信誉的保证,也是声誉的象征。产品的分级是确保质量均一的重要过程,对于易碎、易磨损的食品产品来说,工艺要求更是严谨,以避免浪费产品及影响生产效率。     

如何选择糖果用油脂

<正> 油脂为糖果食品提供独特的性质,它能决定食品的感观特性、加工特性、稳定性和营养特性。选用适当的专用油脂产品能为开发新食品,改进现有产品的味道、质量和方便性等提供一定的有利条件。本文将深入探讨油脂的功能特性,生产商从而能选择适当的专用油脂,生产出外观、质地、风味、营养等俱佳的糖果食品。     

江蓠风味食品杀菌技术的研究

对江蓠风味食品不同的杀菌工艺和方法进行探讨和比较筛选,结果认为,采用加热杀菌,对江蓠风味食品的外观、口感等质量影响较大,应避免采用;常温下化学药物杀菌是江蓠风味食品较为可行的杀菌方法。比较几种化学药物的杀菌效果,认为含氯杀菌剂的杀菌效果好,对产品的外观及质量影响较少。有效氯浓度为150mg/kg的次氯酸钠溶液,调节pH为5.5左右,杀菌10min,可以得到满意的杀菌效果和产品质量。     

食品添加剂的安全性及食品安全检测技术研究

<正>如今,随着人们生活质量的提高,人们对于食品安全的需求也在不断增加。在绝大部分食品中,食品添加剂都是必不可少的一种物质,它能够有效地提高食物的外观、色泽和口感,在食品的生产和加工过程中,食品添加剂的用量也在不断地增加,并对食品的健康和安全产生了重大的影响。所以,对食品添加剂的有效性和安全性进行科学的研究具有十分重大的意义。     

植物炭黑使用范围拟扩大

<正>日前,国家食品安全风险评估中心根据《食品添加剂新品种管理办法》规定,就植物炭黑扩大使用范围公开征求意见。该中心对植物炭黑的使用范围,在不同食品中的用量及使用效果,做了详细介绍。我国现有的食品生产大都是工业化生产,由于原辅材料的产地、季节等因素会出现原料的参差不齐,无法保证产品外观的一致性、均匀性。通过添加一定量的植物炭黑,可保证最终生产的食品均匀性和一致性。     

辐射保存食品的方法：物理化学稳定性及分析方法

有些因素会导致新鲜食品、加工食品、预处理食品以及冷冻食品的物理及化学的稳定性。食品科学家及工程师已经采用各种方法来防止或延长不必要的变化，影响产品货架寿命，比如利用抗氧化剂来延缓脂肪的氧化，采用巴氏灭菌工艺延缓因微生物引起的破坏，用乳化剂或增稠剂来保持产品很好的外观。     

世界食品发展趋势

<正> 现代工业化社会中,人们对食品的需求已从传统产品及家庭烹制的食品,转入餐饮及食品加工业的新产品。预计在今后几年内,食品加工业会面临更严峻的挑战。因为产品不仅要符合方便、高质、安全的要求,而且要不断推陈出新,开发如健康食品,以及为婴儿、老年人、孕妇等消费的特殊营养产品。本文将对食品的发展趋势作简略的预测,并着重论述健康食品的发展方向。 调味食品     

改进食品质量的新型变性淀粉

<正> 在现代食品技术多样化、产品质量要求更高的条件下,淀粉应用工业中,天然淀粉的理化特性已显得不足,利用物理、化学或酵素技术改变其性质而开发的变性淀粉,渐渐成为有助于提高食品工业水平的重点之一。这些变性淀粉产品的作用主要足改进和控制各种食品的流变性和感     

Evaluation of a polymer coating containing triclosan as the antimicrobial layer for packaging materials

Summary A coating made of a styrene‐acrylate copolymer and containing triclosan (87 ± 9 mg triclosan cm^?3 coating) was evaluated as an antimicrobial layer for packaging materials. In both agar diffusion tests and liquid culture tests, inhibition of growth of Enterococcus faecalis by the triclosan‐coating was observed. Triclosan in the coating was not released into the water. Using a solution of 10% aqueous ethanol to simulate aqueous/acidic foods, a very small portion of the triclosan was quickly released with an estimated apparent partition coefficient of 1.7 × 10^?5. When using n‐heptane, to simulate fatty foods, most of the triclosan was extracted with an estimated apparent partition coefficient of 5.5 × 10^?2.     

基于食品液态体系的功能因子靶向传输系统的构建及其释放研究

功能因子的储藏稳定性和控制释放是通过一定的微囊化控释传输系统来实现的。本研究采用挤出滚圆和流化床薄膜包衣技术,构建了基于液态食品体系的醋酸酯抗消化淀粉薄膜包衣微丸传输系统,分别考察了不同厚度的醋酸酯淀粉薄膜包衣微丸在酸奶中储藏过程及体外模拟人体消化道运转过程中功能因子的释放规律及微丸表面包衣膜层的微观形貌变化。研究表明,在相同的储藏时间下,包衣厚度越大,微丸表面包衣膜层越完好,越能有效阻止功能因子的释放;当醋酸酯抗消化淀粉包衣增重达到9.94%时,其中的功能因子在储藏22d不释放;同时,在酸奶中储藏不同时间后,不同包衣厚度的微丸在模拟消化道中运转时的表面形貌变化与其释放情况相符。研究为筛选适合液态食品体系的功能因子控释传输载体材料及控释传输系统的构建奠定了基础。     

Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat

Effects of in-package atmospheric dielectric barrier discharge cold plasma (CP) treatment on the antimicrobial efficacy of malic acid-incorporated whey protein isolate (MA–WPI) coating and MA diffusion in MA–WPI-coated skinless chicken breast processed meat (CBPM) were evaluated. MA–WPI coating followed by CP treatment (MA–WPI + CP) inactivated Salmonella (5.6 log CFU/g) in CBPM by 1.8 log CFU/g. CP treatment increased Salmonella reduction rates in MA–WPI-coated samples during storage at 4 and 10 °C and the diffusion coefficients of MA in the coating, which was confirmed by comparing results of MA–WPI + CP-treated and MA–WPI-coated samples. CP treatment facilitates MA diffusion in the coating, thereby increasing the Salmonella inhibition efficacy of the coating. MA–WPI + CP treatment did not influence the color and lipid oxidation of CBPM during storage at 4 °C and the water vapor permeability, elongation, and elastic modulus of MA–WPI films.Industrial relevanceThrough the technological development of in-package cold plasma treatment for decontamination of food in the industrial production line, the microbiological safety of ready-to-eat foods coated with antimicrobials can be effectively increased by exposing the coated foods to cold plasma to accelerate the diffusion of the antimicrobials in the coating to the site of microbial contamination at the surface. The effect of cold plasma treatment on the antimicrobial efficacy of the antimicrobial coating is useful, especially during the initial stages when the coating is expected to exhibit highly efficacious antimicrobial function.     

卵磷脂在制革中的应用

对卵磷脂的物理化学特性以及在食品、饲料、涂料和化妆等方面的应用进行了概述.卵磷脂是一种来源丰富的天然两性表面活性剂,可用于制革工业的加脂过程,有较好的应用前景.     

The determination of monomers and oligomers from polyester-based can coatings into foodstuffs over extended storage periods

The polymeric coating used in metal packaging such as cans for foods and beverages may contain residual amounts of monomers used in the production of the coating, as well as unreacted linear and cyclic oligomers. Traditionally, although designed for use with plastic food contact materials, food simulants have been used to determine the migration of monomers from coatings into foodstuffs. More recently, food simulants have also been used to determine oligomeric species migrating from can coatings. In the work reported here, the migration of both monomers and oligomers from polyester-based can coatings into food simulants and foodstuffs, some of which were towards the end of their shelf-life, is compared. The concentrations of monomers and selected oligomers in canned foods at the end of their shelf life were found to be significantly lower than those in food simulants, which in turn was lower than those in the extraction solvent acetonitrile.     

Electrostatic powder coating of foods – State of the art and opportunities

Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to electrostatic application of powder coatings that is known for high transfer efficiency and even coating. This application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-electrostatic and electrostatic powder application. Typical food processing systems are reviewed that can be combined with electrostatic powder coating. Finally, an overview of electrostatically coated food products and a short outlook of electrostatic powder coating of foods are given.     

Antimicrobial-coated films as food packaging: A review

Antimicrobial food packaging involves packaging the foods with antimicrobials to protect them from harmful microorganisms. In general, antimicrobials can be integrated with packaging materials via direct incorporation of antimicrobial agents into polymers or application of antimicrobial coating onto polymer surfaces. The former option is generally achieved through thermal film-making technology such as compression molding or film extrusion, which is primarily suitable for heat-stable antimicrobials. As a nonthermal technology, surface coating is more promising compared to molding or extrusion for manufacturing food packaging containing heat-sensitive antimicrobials. In addition, it also has advantages over direct incorporation to preserve the packaging materials’ bulk properties (e.g., mechanical and physical properties) and minimize the amount of antimicrobials to reach sufficient efficacy. Herein, antimicrobial food packaging films achieved through surface coating is explored and discussed. The two components (i.e., film substrate and antimicrobials) consisting of the antimicrobial-coated films are reviewed as plastic/biopolymer films; and synthetic/naturally occurring antimicrobials. Furthermore, special emphasis is given to different coating technologies to deposit antimicrobials onto film substrate. Laboratory coating techniques (e.g., knife coating, bar coating, and spray coating) commonly applied in academic research are introduced briefly, and scalable coating methods (i.e., electrospinning/spraying, gravure roll coating, flexography coating) that have the potential to bring laboratory-developed antimicrobial-coated films to an industrial level are explained in detail. The migration profile, advantages/drawbacks of antimicrobial-coated films for food applications, and quantitative analyses of the reviewed antimicrobial-coated films from different aspects are also covered in this review. A conclusion is made with a discussion of the challenges that remain in bringing the production of antimicrobial-coated films to an industrial level.     

食品接触材料中全氟辛烷磺酸(PFOS)检测方法的研究进展

全氟辛烷磺酸（PFOS）由于具有生物蓄积性、多种毒性和难降解的特点,近年来受到越来越多的国内外学者的关注。作为一种广泛存在的典型全氟化合物,PFOS通过各种途径不同程度地污染了许多日常食物,如快餐包装纸对食物的污染、一次性纸杯对饮料的污染、不粘锅涂层对饭菜的污染等,其中食品接触材料是最易被忽视的一个污染途径。PFOS具有急性毒性、肝脏毒性、神经毒性、免疫毒性、细胞毒性及生殖毒性等多种毒性作用,但在被污染的食品接触材料中,PFOS的含量往往比较低,因此对其快速准确地测定有一定的难度。本文主要综述了PFOS的毒性、PFOS在各种介质中的污染水平、PFOS向食品中的迁移状况以及检测食品接触材料中PFOS的各种方法,并对食品接触材料中PFOS的检测及其发展作出总结与展望。