食品科学的最新发展：分子物理美食学

食品科学的最新发展：分子物理美食学菜是否熟了，是嫩了还是老了？作料是否合适，多了还是少了？火大了还是小了？时间是长了还是短了？这些素来仅能凭我们的感官和经验来回答的问题如今科学家们已在作出精密的答案——这就是分子物理美食学。菜炒嫩了和炒老了凭肉眼是难...     

自己动手,丰衣足食

忽然之间,通胀了。超市里,米贵了,面贵了,油贵了,连卷纸都在涨。菜场里,青菜贵了,海鲜贵了,各种肉也贵了。一时之间,贵气袭来,席卷了我们的生活。我们的收入没变,但是能够换来的实物越来越少了。     

用面包生产线试烤月饼的研究

本文介绍了用从日本引进的面包生产线试生产月饼后,提高了引进设备的利用率和扩大产品种类,解决了面包生产淡季设备不能满负荷作业的问题,也满足了市场的需求,减轻了工人的劳动强度,提高了生产率,创造了一定的经济效益。     

一类切换系统的稳定性

研究了一类切换系统的稳定性。主要介绍了对该切换系统设计了PI控制器,给出了系统全局渐近稳定的充分条件,并给出了周期闭轨道存在的充分必要条件,同时讨论了系统稳定性的其他情况。最后的数值仿真验证了结论的正确性。     

丝攻的修磨及攻丝润滑

讨论了钳工在攻制内螺纹的工作中,尤其是机攻时,常出现的问题,提出了改进措施,着重介绍了丝攻的修磨。还介绍了攻丝操作中冷却润滑液改进,通过实践摸索,研制了新型的“机攻螺纹润滑液”,节约了成本,提高了工效,保证了产品的合格率,取得了较好的经济效益。     

褪去“奢侈”面纱平板放量增长

经历了关键一年的培育,平板电视终于脱颖而出,褪去了“奢侈品”的面纱,逐渐走入寻常百姓家,平板电视在2005年得到了放量的增长,销量达到了188万台,与2004年同期相比增长了379.3%,销售额达到了239亿元,比2004年增长了292.7%。中国平板电视终于结束了漫长的导入期,进入了快速成长     

氯化钾三效蒸发工艺

氯化钾采用三效蒸发,充分利用了热能,改变了沿用多年的落后工艺、降低了生产成本,为氯化钾生产开辟了新思路;自动控制系统的引用大大降低了工人的劳动负荷,且提高了操作的精度,使氯化钾生产首次实现自动化;三效蒸发系统的成功运行不仅降低了生产成本还为下游产品提供了优质充足的原料.     

自动木工机的方案设计与分析

在阐明新产品原理方案设计方法的基础上，设计了自动木工机。完成了木工机总功能的求解，得到了几种解决方案，进行了比较，优选出了其中的一种解决方案，并对其关键部件进行了可行性建模分析，制作出了产品模型，验证了方案的可行性。     

软水综合利用效果好

通过实施软水综合利用 ,降低了冷凝器的进出水温度 ,避免了冷凝器的结垢 ,改善了冷凝效果 ,降低了溶剂消耗 ;改善了锅炉供汽 ,达到了节能降耗 ,增加效益的目的     

涨时代的机遇与挑战

让价格再飞一会 盘点2010白酒行业的关键词,“涨”字无疑是最热门的话题：方便面涨价了,鸡蛋涨价了,面粉涨价了,燃油涨价了,蔬菜涨价了,食用油涨价了,棉花涨价了,水电费涨价了……很多人不禁感慨：“除了工资,身边的一切都涨了!”     

自动式汉堡制作机设计

为了减少汉堡制作过程对人工依赖程度高的现状,设计一种自动式汉堡制作机,该自动式汉堡制作机包括机械系统和控制系统两方面。机械系统包括:烤箱、天车系统、储肉柜、机械手、托盘小车、流水线、酱枪、加菜机构;控制系统包括:触摸屏、通讯系统和PLC。控制系统控制机械系统完成加面包、加肉、加汉堡酱、加生菜、加面包5个步骤,实现制作自动化、流水线化,解放劳动力。通过试验验证了自动式汉堡制作机设计的可行性和合理性。     

Hazelnut Allergens: Molecular Characterization,Detection, and Clinical Relevance

In last few years, special attention has been given to food-induced allergies, in which hazelnut allergy is highlighted. Hazelnut is one of the most commonly consumed tree nuts, being largely used by the food industry in a variety of processed foods. It has been regarded as a food with potential health benefits, but also as a source of allergens capable of inducing mild to severe allergic reactions in sensitized individuals. Considering the great number of reports addressing hazelnut allergens, with an estimated increasing trend, this review intends to assemble all the relevant information available so far on the following main issues: prevalence of tree nut allergy, clinical threshold levels, molecular characterization of hazelnut allergens (Cor a 1, Cor a 2, Cor a 8, Cor a 9, Cor a 10, Cor a 11, Cor a 12, Cor a 14, and Cor a TLP) and their clinical relevance, and methodologies for detection of hazelnut allergens in foods. A comprehensive overview of the current data about the molecular characterization of hazelnut allergens is presented, relating to biochemical classification and biological function with clinical importance. Recent advances in hazelnut allergen detection methodologies are summarized and compared, including all the novel protein-based and DNA-based approaches.     

As-i现场总线在卸垛机控制系统中的应用

卸垛机是个动作比较复杂的机器,机器上的检测和控制元件非常多,传统的办法是把这些控制器件通过电缆直接接入电柜或者通过分线盒的方式集中接入电柜。这样的方式,使得电柜的安装与接线的工作量特别大,同时出错的机率也会很高,使得机器调试时间比较长,也不利于设备的维护和检修,当机器出现故障的时候,用户面对如此之多的电缆,尽管有明确的标志,但找到故障位置还是比较困难。基于这种状况,选择PROFIBUS-DP+As-i现场总线相结合的控制方案,有效的解决了上述问题。本文简要介绍了执行器-传感器接口(Actuator-Sensor Interface,As-i)现场总线系统的构成、通讯原理及网络结构,并详细阐述了这套总线系统在卸垛机控制中的应用,以及与传统控制方法比较的优势。     

Technical note: A simple rumen collection device for calves: An adaptation of a manual rumen drenching system

A limited amount of research is available related to the rumen microbiota of calves, yet there has been a recent spike of interest in determining the diversity and development of calf rumen microbial populations. To study the microbial populations of a calf's rumen, a sample of the rumen fluid is needed. One way to take a rumen fluid sample from a calf is by fistulating the animal. This method requires surgery and can be very stressful on a young animal that is trying to adapt to a new environment and has a depressed immune system. Another method that can be used instead of fistulation surgery is a rumen pump. This method requires a tube to be inserted into the rumen through the calf's esophagus. Once inside the rumen, fluid can be pumped out and collected in a few minutes. This method is quick, inexpensive, and does not cause significant stress on the animal. This technical note presents the materials and methodology used to convert a drenching system into a rumen pump and its respective utilization in 2 experiments using dairy bull calves.     

The Effect of Additives on the Regain of Wool

The changes in pressure, velocity, and energy of a liquid particle emanating from a submerged jet and flowing towards and through a porous medium are predicted. An expression is developed for the volumetric rate of flow of a liquid from a jet entering a porous medium, and the rate is shown to vary less than 20% when the distance from the jet nozzle to the porous medium is doubled. The pressure at any level in a compressible porous medium subjected to an initial uniform flow is determined. The distribution of flow within a layer of wool that is impinged upon by a submerged jet is found to be Gaussian, and photographic evidence shows the spread of the flow as it emerges from the downstream surface.     

Relationships between hair growth rate and morphological parameters of human straight hair: a same law above ethnical origins?

After measurement of individual growth rates, natural hair fibres from Asian and Caucasian subjects were analysed using scanning electron microscopy. In total, more than 1000 hairs were analysed. Measurements of diameter, medulla and interscale distance (average distance between two successive cuticle scales) show these parameters strongly correlated with hair growth rate. A thicker hair fibre corresponds to a faster growth rate, a shorter interscale distance and greater probability to have a medulla, and vice versa, a thin hair fibre shows slower growth rate, a larger interscale distance and a lower probability to have a medulla. Very interestingly, this finding appears to be unrelated to the ethnic origin of the subjects, suggesting a common characteristic of human hair, at least for the straight or semi-straight hair studied. From a practical viewpoint, this finding clearly suggests an alternative method for measuring hair growth rates, by measuring the interscale distance, which appears easier than using common laboratory equipments.     

The Wearing Process as a Rite of Passage

This article explores some value-adding changes involved in the wearing down and wearing out of garments from a psycho-anthropological viewpoint. The material changes in a garment’s fabric transform a mass-produced commodity into a personalized item. This process is akin to the self-transformation taking place in rites of passage, where the transition is highlighted by scarification of the surface, that is, a mass produced garment equating a personalized one. Like a rite of passage, the wearing process that eventually causes garments to become worn down and/or worn out makes an individual socially presentable through simultaneous destruction and creation in a liminal space. The wearing experience’s transitional state is equated to the skin in a rite of passage. Thus, a garment is changeable, transient, responsive, and socially becoming, due to the material characteristics of the fabric’s flexibility and absorbency, which make it an extension of the wearer’s body.     

Molecular and immunological characterization of Mus a 5 allergen from banana fruit

Scope Banana fruit has become an important cause of fruit allergy in the recent years. Among the five registered IUIS allergens, Mus a 1 and Mus a 2 have been characterized in detail. In this study, molecular characterization and evaluation of the allergenic properties of β‐1,3‐glucanase from banana (Musa acuminata), denoted as Mus a 5, were performed Methods and results The gene of Mus a 5 was cloned and sequenced. The obtained cDNA revealed a novel Mus a 5 isoform with an open reading frame encoding a protein of 340 amino acids comprising a putative signal peptide of 28 amino acid residues. By MALDI‐TOF analysis Mus a 5 isolated from banana fruit revealed a molecular mass of 33451±67 Da. Two Mus a 5 isoforms (pI 7.7 and 8.0) were detected by 2D immunoblot with an identical N‐terminal sequence. By mass fingerprint, 76 and 83% of the primary structure was confirmed for the two mature Mus a 5 isoforms, respectively. IgE reactivity to Mus a 5 was found in 74% of patients sensitized to banana fruit. Upregulation of basophil activation markers CD63 and CD203c was achieved with Mus a 5 in a concentration‐dependent manner Conclusion Mus a 5 is a functional allergen and a candidate for the component‐resolved allergy diagnosis of banana allergy.     

锦橙皮渣膳食纤维微粉化及其功能特性分析

以锦橙果汁加工副产物锦橙皮渣为原料制备锦橙皮渣膳食纤维,通过普通粉碎和球磨法微细化处理,得到不同粒径大小的锦橙皮渣膳食纤维微粉和超微粉,测定其理化性质和重金属离子结合力,并利用激光粒度仪、红外光谱、X射线衍射、热分析、扫描电镜对不同锦橙皮渣膳食纤维粉进行粒径测定和结构观察,探究超微粉碎对锦橙皮渣膳食纤维理化性质、微观结构及重金属离子吸附能力的影响。结果表明,球磨微细化处理后膳食纤维的粒径减小;粉体的持水性、持油性、溶胀性、重金属离子结合力显著升高（P＜0.05）,色泽变浅。本实验为锦橙皮渣的综合利用以及作为一种潜在食品添加剂资源提供理论参考。     

Vitamins in brewing: effects of post‐fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO₂ causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling