浅谈低温烹饪水循环处理器的创新应用

关于现在《低温烹饪水循环处理器》简称设备,全世界对此产品都还没有概念:在国家高新技术领域内只能归类为厨房家用电器。其最终原理来源于分子实验实精确恒温箱。所谓的低温烹饪水浴法就是用科学的方式去用真空的方式分解食材成份的物理或化学变化和原理,然后运用所得的经验和数据,把食物进行真空处理后再创造。就如同科学家创造出物理界的新理论,这种以科学研究为基础的创作观念,最大的价值或者就是它让我们更好地提练菜式中的营养成份,机器温控在±0.1℃之间,改进传统手段,它更挖掘出美食的营养成份无限可能。分子美食水浴法除了改进真空食物的物理和化学变化以外还可以研究另一领域:每一种感官如何影响我们对食物的评判。简单说就是用科学的方式去空真还原理解食材成份的物理、化学特性,然后创出舒味的美食。让人很科学地理解整个过程,这是一种超越了目前我们的认知和想象,可以让食物不再单单只是食物,而是成为视觉、味觉、甚至触觉的新感官刺激的烹饪概念。     

儿童烹饪厨具产品质量安全现状与风险问题分析

近年来,儿童烹饪厨具产品迎来了爆发式增长期,同时也引发了不少关于该类产品的质量安全问题。本文分析了儿童烹饪厨具行业产品质量安全现状,对促进儿童烹饪厨具行业健康发展具有重要意义,将为此类产品的质量安全监管提供参考依据,守护儿童安全。     

低温安全知识讲座（一）

前言低温系统的安全问题与许多人的一般经验完全不同。如果人们缺乏一定的低温安全知识,就可能产生一些意料不到的危险性。随着低温技术和低温产品应用范围的不断扩大,阐明在低温系统中可能会遇到的危险及其注意事项越来越显得重要了。经验证明,如果在工业上和实验室中运行的低温设备能够正确设计和管理,工作人     

食物加工中维生素的营养稳定性与烹饪方法

食品良好的“色、香、味、形”刺激人们食欲,增加食物摄入,促进营养与健康。食物合理、正确的烹饪加工有利于人体对营养成分的摄入、消化与吸收。但不正确的烹调加工可能造成营养素的损失。特别是维生素类微量营养素,由于其在食物中含量少,稳定性差,烹饪中非常容易流失、破坏。维生素长期摄人不足,易造成缺乏性疾病。研究食物烹饪加工中维生素类微量营养素的损失途径和保护方法有着重要的意义。     

中小型超导磁体用低温恒温器的安全

从工作压力角度分析了中小型超导体磁作用低温恒温器的安全问题，并给出了超导磁体猝灭引起低温恒温器压力变化的实验观察实例，以及超导Ｗｉｇｇｌｅｒ磁体低温恒温器的安全设计。     

探讨烹饪对营养的影响及操作事项

烹饪对食物消化吸收及营养素有重要影响，烹调过程易产生有害物质对人身造成伤害。合理的烹调可改善食品的感官性状，使其色香味俱全，并可杀菌去毒，消除危害人体的不良因素，故烹饪与营养是不可分割的两门科学。     

浅谈低温液体贮槽的安全管理

介绍了低温贮槽在安装、使用和检修过程中的安全注意事项及防止发生意外事故的措施，提出了建议。     

凝胶自燃法制备低温烧结Z型铁氧体材料

采用干凝胶自燃工艺制得铁氧体纳米粉，研究了干凝胶的自燃烧过程，利用xRD分析了纳米粉的晶体结构与晶粒尺寸，结合TG-DTA数据，设计了粉体处理与陶瓷样品的烧结工艺。选用自燃粉制得的低温烧结Z型铁氧体材料性能为μi≈4(300MHz)；Q≥150；fr≥1.5GHz。     

餐饮业烟道油垢燃烧动力学及着火特性研究

采用热重分析法对餐饮业油烟道油垢的燃烧过程进行实验研究和理论分析,分别在5,15,25℃/min升温速率空气气氛中,研究油烟道油垢的燃烧特性以及升温速率对着火温度、可燃性指数的影响.油垢从常温升至800℃共经历了五个阶段:第一阶段为水分析出过程,第二阶段到第五阶段为燃烧失重过程.采用Doyle和Coats-Redfern方法建立了"四阶段一级反应动力学模型".结果表明,油垢燃烧失重的后四个过程均可用简单反应动力学模型进行简化,为1反应级数.     

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd.     

The impact of education and cooking methods on serum phosphate levels in patients on hemodialysis: 1‐year study

Introduction: Control of serum phosphate is important for patients on hemodialysis. The aim of the study was to determine if education based on phosphorus‐reducing techniques in food preparation and thermal processing, and accordingly prepared and applied diets, will lead to better outcomes than a standard education program to improve phosphate control in patients on hemodialysis. Methods: Forty‐seven patients on hemodialysis were divided between an intervention and a control group. All subjects received training about nutrition for hemodialysis patients by trained dietitian. In addition, subjects in the intervention group received additional training in phosphorus‐reducing techniques in food preparation and received two hospital meals prepared using suggested cooking methods to reduce the phosphate content of food during dialysis treatment. Serum phosphate, serum albumin, and anthropometric parameters were measured, while nPCR was calculated, at the baseline and during the 1‐year study. Findings: No differences in serum phosphate levels were observed between intervention (1.68 mmol/L [1.48–2.03]) and control group (1.88 mmol/L [1.57–2.2]) at baseline (P = 0.130). Although not statistically significant between groups the mean reduction was more apparent in the intervention group (?0.3 mmol/L (?0.4 to 0.1) vs. ?0.2 (?0.5 to 0.1)), and lead to significantly reduction of phosphate binder therapy. During the study, the nPCR and anthropometric status of the patients did not change significantly. Discussion: Providing additional education to hemodialysis patients on the specific cooking methods and accordingly prepared meals may decrease serum phosphate levels without significantly affecting nutritional status which may be useful in helping to prevent and treat hyperphosphatemia.     

耐高温蒸煮袋的制造和应用

耐高温蒸煮袋具有包装持久性、储藏稳定性,防菌性,耐高温杀菌处理等性能,是软罐最佳的包装复合材料。     

Coexistence of safety and security: Synchronized redundant system with security enhancements

A malicious attack on a safety‐critical system can derive in an undesired behavior of the system that may result in a failure. In this case, the reliability of the device is decreased, and it might affect directly to safety. Therefore, the security is also an essential issue to consider in the design of safety‐critical systems. The main problem when safety and security are considered is to make them work together without interfering each other. A safety‐critical device needs to be certified following standards like IEC‐61508, and any security mechanisms must not affect this certification. This paper describes a system that integrates safety and security mechanisms to improve reliability without affecting safety certification. With the aim of reaching the required safety level, a redundant system is considered. This system is an n out of m distributed and synchronized voter. The synchronization method is based on the precision time protocol (IEEE‐1588) allowing that all devices on a local network have the same time.     

硫酸羟胺和pH值对低温磷化过程的影响

利用多种方法研究了硫酸羟胺(HAS)和pH值对低温锌系磷化过程的影响,结果表明,HAS是一种非常好的低温磷化促进剂,可以使钢铁材料在低温下生成黑灰色均匀的磷化膜.但是其含量并不是越多越好,而是存在一个峰值.pH值的大小是成膜的一个重要因素,过大或过小均不能成膜;另外pH值对HAS的用量也有影响,pH值大时需要的HAS量多,小时所需量少.     

纳米粉ZnO的制备及低温热容研究

采用液相沉淀新方法制备了ＺｎＯ纳米晶超微粉末,ＸＲＤ和ＴＥＭ分析结果表明,平均粒径为１８ｎｍ,纤锌矿晶相结构,粒径分布范围较窄．化学分析和ＩＣＰ联合测定,其纯度＞９９．９％．在７８～３７０Ｋ温区,用高精密全自动量热仪测定了热容,拟合出热容随温度变化的多项式方程： Ｃ_ｐ＝ ４０．０４２＋ ２４．５５４Ｘ＋ ０．９３０３３Ｘ^２＋ ２．１６４９Ｘ^３一 １．８３８９Ｘ^４;并与粗晶 ＺｎＯ热容文献值进行比较,从能量的角度分析了各热容曲线不同的原因．     

离子交换树脂膜在土壤植物营养研究中的应用

阐述了离子交换树脂膜的工作原理及其发展变迁的三个阶段；详细综述了９０年代以来国内外应用离子交换树脂（膜）在土壤、植物营养科学领域中的研究和应用进展；最后对该技术的应用前景及其进一步发展存在的问题进行了简述。     

电沉积Ni-Co纳米镀层热稳定性研究及低温扩散连接应用

目的 研究不同Co含量电沉积Ni-Co纳米镀层的热稳定性能及其扩散连接应用效果。方法 在TC4钛合金表面电沉积Ni-Co镀层,改变镀液中Co含量(0、5、20g/L),利用金相显微镜(OA)和透射电镜(TEM)观察分析镀层800℃热处理前后的微观组织。在真空扩散设备中进行TC4钛合金低温扩散连接(800℃、1 h),利用万能拉伸机检测扩散连接接头的剪切性能。结果 添加Co元素不仅能够减小镀层晶粒至19.2 nm,还能够提高其热稳定性能。纯镍镀层在800℃热处理5 h后晶粒长大至17.2μm,而Ni-20 g/L Co镀层晶粒在相同条件下仅长大到10.5μm且生长初期并未发现异常长大晶粒。以2.5μm厚的Ni-Co镀层为中间层进行TC4钛合金低温扩散连接,接头剪切强度高达543.4 MPa。结论 Co元素的添加降低了晶界能量,提高了Ni-Co镀层的热稳定性能;作为TC4钛合金扩散连接的中间层,提高了原子的扩散系数,实现了TC4钛合金低温扩散连接,对工程应用具有重要意义。