科学认识食糖、合理消费食糖

首先介绍了食糖消费增长缓慢和甜味剂产量稳定增长的甜味市场现状,接着从政策导向因素、宣传导向因素、成本效益导向因素、居民营养及健康因素、缺少科学的食糖宣传等5个方面分析食糖消费受阻的原因,着重强调要科学认识食糖,从食糖本身的生理功能和医药价值表明:糖是大脑和神经系统的唯一能源,适量吃糖有益健康.最后指出:合理消费食糖要做好舆论宣传工作,以及行业共同参与是做好食糖消费宣传工作的有力支撑.     

粽子保质期的探讨

通过对江南名点——粽子的原料选择、制作工艺、保存环境的探讨,揭示了粽子在通常．条件下不容易变质的原因,并确定用传统方法制作的粽子在通常环境下的保质期限,为其他传统点心的保鲜提供参考。     

食糖储存库设计若干问题的探讨

本文介绍了食糖储存库的特点,在食糖储存库房总平面布置方式、库房间距确定、道路宽度和道路转弯半径尺度、绿化带尺寸设计等方面进行了论证和探讨;对食糖储存库库房结构形式进行比较,提出了钢筋混凝土排架结构库房较适宜食糖储存库的结论;总结归纳了食糖储存库房建筑设计方面的设计要点。     

对食糖食品安全国家标准的探讨

着重介绍食糖食品安全国家标准的主要内容,对标准的变化作了讨论并提出建议,有利于生产企业新标准的执行,规范行业生产管理,促进行业健康发展。     

酸奶保质期的研究

本文对酸奶腐败的机理进行较深入探讨,提出了延长酸奶保质期的有力措施。     

食糖中二氧化硫测定方法的研究

本文参照国际糖品统一分析方法中二氧化硫的测定方法,结合我们的具体情况,做了大量实验,总结出了我们自己的二氧化硫测定新方法。它简化了以往使用的比色法的操作过程,缩短了分析时间,降低了费用,并同样能达到令人满意的结果。通过实验,确认二氧化硫直接与盐酸副品红——甲醛试剂作用与先用四氯汞钠(剧毒)吸收再与盐酸副品红——甲醛试剂作用结果相近,对两种方法进行样品实测对比,结果说明,对食糖样品而言,在我们测定的条件下,不存在以往认为不加四氯汞钠有二氧化硫“逃远”现象。同时确定了最佳的实验条件和样品处理方法,对实验结果及有关问题给予了较详细的论述。本方法测定二氧化硫的回收率在97～110％之间,变异系数1.9％。     

我国白砂糖保质期的探讨

本文对影响白砂糖色值的因素及色值变化规律进行了探讨,指出由于我国现行《白砂糖》国家标准GB317—1998没有对保质期做出规定,但白砂糖在贮存过程中色泽会不断变化加深,容易造成色值超标,质量下降,引起争议,提出了确定和标注保质期的迫切性和重要性。     

糕点的保质期研究

阐述了糕点在贮存过程中发生的品质变化,分析了水分活度在糕点贮存中的作用并介绍了水分活度在国内外的发展现状,提出了几种可以应用在糕点中的亲水性物质,可以使糕点在贮存过程中延缓老化,延长保质期,从而达到保鲜的目的。     

D—异抗坏血酸钠延长啤酒保质期的探讨

通过测定溶解氧及浊度的变化情况,证明了在啤酒中使用抗氧化剂D-异抗坏血酸钠后,由于其对氧的“捕捉”作用,使酒中含氧量明显减少,减轻了啤酒的氧化程度,减少了氧化混浊物的形成,从而延长了啤酒的保质期。也证明了啤酒中的氧,促使产品形成混浊、异味及褐变的事实。     

延长消毒牛奶保质期的实验研究

采用正交实验，研究了Nisin、复合磷酸盐、杀菌温度对消毒牛奶保质期的影响。结果表明：Nisin浓度为200ppm，复合磷酸深度为0.15g，杀菌温度为85℃，杀菌时间为15min，4℃以下贮存，保质期可达21d。     

猪肉微波保鲜探讨

应用微波技术对真空包装新鲜猪肉进行处理,通过细菌总数和挥发性盐基氮的测定以及感官评价,探讨鲜猪肉在室温下的货架期。结果表明,微波处理对猪肉保鲜效果不明显。对微波保鲜肉类研究有一定参考价值。     

Prediction of the Mould-Free Shelf Life of Muffins

In this article, the effect of commonly used ingredients in muffins (sugar, glycerol, potassium sorbate, acidic agent, salt), with and without ethanol surface spraying and pasteurization on the shelf life, was examined. Citric acid, sodium diacetate, and tartaric acid were used as acidic agents. The investigation was based on a statistical design of experiments. Using simple first order factorial designs, reliable models were constructed revealing the effects of the selected ingredients, and their interactions on the shelf life. The effectiveness of preservation ranked high to low as: (combination of citric acid, potassium sorbate, ethanol, and pasteurization), (combination of citric acid, potassium sorbate, and ethanol), (combination of citric acid and potassium sorbate), (combination of sodium diacetate and potassium sorbate), (combination of tartaric acid and potassium sorbate).     

温度对鲜切马铃薯品质影响及货架期预测模型的建立

探究鲜切马铃薯在贮藏流通过程中品质的变化以及预测其货架期,将经二氧化氯（chlorine dioxide, ClO2）、柠檬酸、D-异抗坏血酸钠、氯化钙浸泡并真空包装的鲜切马铃薯分别置于 4 ℃、7 ℃、10 ℃条件下贮存,在贮藏期内对其进行感官评分,并对褐变度、失重率、菌落总数、硬度进行测定,在此基础上利用Arrhenius方程建立货架期预测模型。结果表明：鲜切马铃薯在 4 ℃、7 ℃、10 ℃下贮藏,其褐变度、失重率、菌落总数、硬度指标都随贮藏时间的延长而变化。其中褐变度,菌落总数以及硬度构建的货架期预测模型精确度都较高,决定系数R2都在 0.90以上,实测值与预测值的相对误差都低于10%,可有效预测鲜切马铃薯在4~10 ℃温度范围内的货架期。     

提高甜皮鸭的保质保鲜期的研究试验

本试验以甜皮鸭作保藏对象，采用多种方法预处理；添加不同防腐剂，再辅以适当的物理方法处理，置常温下（25－32℃）保存观察，经过多次实验，发现用8％山梨酸钾溶液浸泡处理30min后用配制好的卤水卤制，然后添加复合保鲜剂TPEV进行油炸处理，接着用3－4层复合袋真空包装，最后用湿热法或微波法处理，效果非常好，保藏期从原来的6－7天提高到2个月以上，最高可达6个月。     

真空包装香肠保质期的研究

通过对影响真空包装香肠保质期的诸因素的调查、分析,发现影响其保质期的主要因素为微生物的污染和繁殖.从而提出一些有效延长保质期的方法和加强工厂车间管理的措施.     

延长泡菜和酸菜保质期的研究

探讨了真空包装、低温、加热杀菌等方法对保持泡菜、酸菜固有优良品质的影响。试验结果表明,加热杀菌不适宜泡菜、酸菜的贮藏,抽真空包装结合冷藏是保存泡菜、酸菜的最佳工艺。研究结果对泡菜、酸菜加工、贮藏、销售及食用安全性有一定的参考价值。     

延长真空包装红肠货架期的研究

本试验为对真空包装的红肠进行处理,以延长其货架期.试验分两批,第一批为筛选试验,结果表明加热处理方法和微波处理方法效果要显著好于化学防腐剂处理方法,第二批为不同热处理方法和时间的比较,结果表明真空包装后用沸水煮制15min组效果最好,常温贮存14天细菌总数远远低于国标,而对照组贮存7天则细菌总数达2.7×10~6个/g,已超过了国家标准.     

Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Olive oil has gained much appreciation among consumers worldwide leading to increased markets as well as greater consumer expectation and thus more challenges for the relevant food sector. By understanding the product, its interactions with the environment, and the protective role of the package, decisions can be made on the barrier properties required of the packaging materials to achieve the desired shelf life. To this end, the shelf life of packaged olive oil under various storage and distribution environments can be predicted by mathematical modeling. This review examines the basic factors affecting the shelf life of olive oil in different packaging systems and describes the main oxidative degradation mechanisms for them. Since an experimental investigation to correlate the basic quality factors and the shelf life of a product is time- and effort-consuming, the use of mathematical modeling for the prediction of packaged olive oil shelf life is also discussed. In the presented works, shelf life predictions were based on the most consumer-related attributes; namely, the evolution of olive oil flavor compounds under various packaging and storage conditions. The validation of the simulations against known experimental results showed a very good correlation, confirming the value of the mathematical approach for a quick and accurate prediction of shelf life of oxidation-sensitive products.     

Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Olive oil has gained much appreciation among consumers worldwide leading to increased markets as well as greater consumer expectation and thus more challenges for the relevant food sector. By understanding the product, its interactions with the environment, and the protective role of the package, decisions can be made on the barrier properties required of the packaging materials to achieve the desired shelf life. To this end, the shelf life of packaged olive oil under various storage and distribution environments can be predicted by mathematical modeling. This review examines the basic factors affecting the shelf life of olive oil in different packaging systems and describes the main oxidative degradation mechanisms for them. Since an experimental investigation to correlate the basic quality factors and the shelf life of a product is time- and effort-consuming, the use of mathematical modeling for the prediction of packaged olive oil shelf life is also discussed. In the presented works, shelf life predictions were based on the most consumer-related attributes; namely, the evolution of olive oil flavor compounds under various packaging and storage conditions. The validation of the simulations against known experimental results showed a very good correlation, confirming the value of the mathematical approach for a quick and accurate prediction of shelf life of oxidation-sensitive products.