我国密集烤房研究应用现状及发展方向探讨

从密集烤房的具体形式、能源利用、装烟方式和烘烤工艺等方面综述了近几年我国密集烤房相关研究的成果及应用现状,在此基础上,探讨了我国烤烟密集烘烤今后的发展方向.为了使密集烤房在我国更好地应用和推广,提出应加大降低密集烤房使用成本的研究,加强密集烤房对太阳能及"生物质能源"利用以及密集烘烤机理和烘烤工艺的研究.     

流水线分区段烟叶烘烤设备及效果分析

为降低烟叶烘烤成本,实现烟叶工厂化烘烤,在步进式烤房的基础上研制了8隧道30 m流水线烤房。该烤房由装烟区、准备区、烤烟区、降温区和卸烟区5部分组成,其中烤烟区依据干燥要求划分为6个区段,并分别设定温度和相对湿度范围。对烘烤过程中各区段烘烤环境变化进行监测,并对流水线烤房与普通密集烤房的烘烤效果进行对比分析。结果表明:流水线烤房的运行时间为134~146 h,温湿度以及风速的变化均能够满足烟叶烘烤需求;与密集烤房相比,流水线烤房烟叶的鲜干比略有减小,烤后烟叶的橘色烟比例显著增加;中部叶与上部叶的均价分别提高1.36和1.13元/kg,提高幅度6.04%和5.08%;烘烤工效分别提高23.1和25.8 kg/(工·日),烤烟能耗分别减少0.18和0.07元/kg干烟叶。流水线烤房实现了热量的多级高效利用,能够满足烟叶烘烤过程中各时期的需求。     

天然气水暖集中供热密集烘烤效果

为研究天然气水暖集中供热密集烘烤效果,以烤烟秦烟96为试验材料,利用25座天然气水暖集中供热密集烤房和燃煤密集烤房,通过进行烤房烘烤对比试验,对两类烤房用工能耗及烤后烟叶等级结构、外观质量、化学成分和感官质量进行了研究。结果表明,与燃煤烤房相比,天然气水暖集中供热密集烤房能耗成本有所增加,但烤后烟叶橘黄烟比例增加,柠檬黄烟比例下降,上等烟比例和均价提高,烟叶外观质量改善,化学成分更加协调,感官质量评价档次更高。天然气水暖集中供热烘烤是一种烘烤用工量少、环境污染小、烤后烟叶质量好的烟叶烘烤新方法。     

普通烤房和密集烤房的简单对比

引子:烤烟的烘烤调制是烤烟生产过程中的重要环节,烘烤结果的优劣直接关系到烟叶的品质和烟农的收益。烤房是烟叶烘烤重要的基础设备,先进的烘烤工艺只有通过性能良好的烤房才能产生其应有的效果。下面针对我国烤烟生产中常见的普通烤房和发达国家使用较多的、我国尚处推广阶段的密集烤房作一简单介绍。     

谈密集烤房的轴流通风机

用密集烤房烤烟能节省劳力和降低劳动强度,安全性能好,节省燃料,与旧式烤房相比,更重要的是它能保证和提高烟叶烘烤质量。这些优点已被国内外的研究工作和生产实践所证明。因此,越来越受到烟区各级领导的重视和广大烟农的欢迎。无论是用旧式烤房还是用密集烤房进行烘烤作业,都需要通过空气的流动把火炉的热量传给烟叶,并把烟叶所含的水分排除掉。旧式烤房中气流的运动是依靠自然通风方式进行的。而密集烤房则装有机械通风设备,在烘烤     

可调节气流方向的闭式循环热泵烤房的设计应用

针对我国燃煤型烟叶烘烤设备能耗高、污染排放大、烤后烟叶欠柔软等问题,设计了一种可调节气流方向的闭式循环热泵烤房,并进行了烘烤试验。结果表明:热泵烤房升温准,控温稳,能够满足烤烟密集烘烤对温湿度的要求。不同烘烤阶段的冷凝水流出速率有较大差别,随着烘烤的进行冷凝水流出速率逐渐下降。热泵烤房烤后烟叶宽度收缩率和柔软性显著高于燃煤密集烤房,烟叶化学成分含量更适宜,化学成分比例更协调,烤后烟叶感官质量综合得分高于燃煤烤房,烘烤用工及能耗成本每kg干烟减少1.88元。该技术可为提高烟叶烘烤质量提供支持。     

烤房纳米功能涂料在烟叶烘烤中的应用效果

研究了烤房纳米功能涂料在密集烤房和普改密烤房中的应用效果。结果表明,使用烤房纳米功能涂料平均每房烟可缩短烘烤时间14.89h;每kg干烟节煤0.69kg,节电0.14度;降低烤烟的鲜干比;提高烤后烟叶的上等烟比例5.11个百分点,均价提高0.58元/kg;可增加烟叶还原糖和淀粉含量,降低烟碱含量;提高烟叶香气质和香气量,减少刺激性。同时也发现,烤房纳米功能涂料的使用效果因烤房类型、烘烤技术等因素不同而有所差异。     

步进型烤房在烟叶烘烤中的应用

对步进型烤房在烤烟烘烤中的应用情况作了介绍 ,并与普通烤房进行了对比分析。步进型烤房具有如下特点 :①烤房容量大 ,采用分区设计 ;②烘烤环境温湿度恒定 ;③烘烤工艺灵活 ;④可提高烟叶烘烤质量 ,降低烘烤成本     

谈烟叶密集烘烤技术

密集烘烤具有保证烟叶烘烤质量、省工、节省燃料和安全等优点。六十年代在各主产烤烟的资本主义国家推广应用。在我国处于示范推广之中,目前已建成投产的密集烤房已有三千余座。近年来各烟区的科研和有关单位,针对推广中存在的问题,深入社队调查总结,和群众一起在实践中不断改进、试验,使之逐步完善,取得了良好效果。现就密集烘烤技术需要注意的问题谈一些意见,供参考。几年来的烘烤实践表明,采收时的成熟度、装烟密度、平面风速均匀程度,直接影响烘烤技术和效果。密集烤房由于采用机械通风、热风循环、烟夹装烟,其烘烤技术有它的特殊规律,注意掌握其特点,才能发挥密集烤房的优点,达到良好的烘烤效果。     

几种新型密集烤房烘烤效果比较

为探索三明烟区新型密集烤房减工降本性能,通过烘烤试验对生物质颗粒密集烤房、智能化热泵密集烤房、移动式密集烤房及常规密集式烤房4种不同类型烤房的用工成本、能耗、烤后烟叶质量进行了研究。结果表明,与常规密集烤房相比,智能化热泵密集烤房和生物质颗粒密集烤房均能显著降低烘烤用工成本,干烟用工成本分别降低0.66和0.51元/kg,而移动式密集烤房用工成本显著高于常规密集烤房。智能化热泵密集烤房显著降低了烘烤能耗成本,而移动式密集烤房和生物质颗粒密集烤房能耗显著增加。智能化热泵密集烤房和生物质颗粒密集烤房提高了烤后烟叶外观质量和经济性状,上等烟比例分别提高4.70和3.57个百分点;烤后烟叶净均价分别提高3.82和2.81元/kg。移动式密集烤房烤后烟叶经济性状低于常规密集烤房。总的来看,智能化热泵密集烤房和生物质颗粒密集烤房更具有推广价值。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press