电子束辐照防治3种扁甲科储粮害虫及对小麦加工品质的影响

针对储粮害虫的磷化氢抗性问题,采用电子加速器对长角扁谷盗、锈赤扁谷盗和土耳其扁谷盗成虫及小麦进行辐照处理,研究了0-1000 Gy的电子束辐照对这三种害虫的致死效应,分析了它们对辐照的敏感性,并研究了0-5000 Gy剂量辐照下小麦的加工品质。结果表明,电子束辐照处理对三种害虫的致死规律大致相同,其对电子束的敏感性存在差异,但差异不显著。电子束辐照对小麦的出粉率、湿面筋含量影响不显著(p＞0.05),但面团的流变学特性变化明显。与对照相比,经3000 Gy及以上剂量辐照的小麦粉的面团形成时间和稳定时间显著下降(p<0.05)。因此,100-2000 Gy辐照剂量可以作为辐照防治扁甲科储粮害虫的适宜剂量。     

土耳其扁谷盗综合防治技术之初步研究

这是本刊发表西北农大和西凤酒厂合撰有关曲虫防治的第五篇文章。本文通过试验研究了危害酒曲最严重的害虫之一土耳其扁谷盗综合防治技术。研究结果表明,曲房、曲库安装纱窗、纱门阻隔,清扫和结合清糠,利用酒曲发酵过程中曲房高温或其它高温措施均有很好的防治效果;同时证实磷化铝、氰化钾、2.5％凯素灵可湿性粉剂和2.5％增效敌杀死乳油等四种化学药剂均有很强的熏杀或触杀作用。该成果于1990年4月通过了鉴定。     

苏云金杆菌杀虫剂对土耳其扁谷盗毒杀效果的研究

苏云金杆菌芽孢杆菌能产生对害虫有毒杀作用的晶体蛋白。土耳其扁谷盗是危害大曲的主要酒曲害虫。研究结果表明，苏云金芽孢杆菌干粉制荆和磷化铝以1．0mg／L：0．006mg／L、液体制剂以0．5mL／L：0．004mg／L混合，在30℃条件下能杀死土耳其扁谷盗。该法具有降低虫害损失，保护环境的优点。     

食品级惰性粉对储粮土耳其扁谷盗成虫的致死作用及体壁形态结构的影响

为明确食品级惰性粉对仓储害虫土耳其扁谷盗成虫的致死作用,采用拌粮法研究不同剂量食品级惰性粉对土耳其扁谷盗成虫的致死效果,结合扫描电镜观察惰性粉对其体壁形态结构的影响。结果表明,惰性粉对土耳其扁谷盗成虫有较强的致死作用,且随着使用剂量的增加和处理时间的延长,土耳其扁谷盗成虫的死亡率逐渐上升。当处理时间分别为24、48及72 h时,惰性粉的致死中量分别为8.3、5.6及4.1 mg/kg。扫描电镜观察结果表明,惰性粉能对土耳其扁谷盗成虫体壁形态结构造成明显的物理损伤。经惰性粉处理的土耳其扁谷盗成虫体表均匀粘附有惰性粉颗粒,体表刚毛出现损伤、缺失,体节及相关附肢关节,如头部与前胸、前胸与中胸、足的基节窝等处,发生明显的缢缩、间隙闭合。而对照组虫体体壁干净,各体节连接处舒展、正常。     

光触媒聚乙烯薄膜对储粮害虫的防治效果研究

在实验室条件下，采用光触媒聚乙烯薄膜对常见储粮害虫米象、谷蠹、赤拟谷盗和绿豆象的杀灭效果、驱避效果和子代抑制效果进行了研究。结果表明：光触媒聚乙烯薄膜对供试的几种害虫的成虫有显著的驱避效果，驱避率为米象60．9％～75．1％，谷蠹25．8％～77．8％，赤拟谷盗78．0％～84．6％，绿豆象35．7％～37．5％；对绿豆象的子代抑制效果显著，其平均抑制率为80．9％。光触媒聚乙烯薄膜对供试成虫的致死效果不显著。     

苏云金芽孢杆菌和白僵菌混配对酒曲害虫大谷盗的毒杀效果研究

利用苏云金芽孢杆菌与白僵菌混配杀灭酒曲害虫大谷盗。研究结果表明：在温度30℃、相对湿度为60%～69%条件下,苏云金芽孢杆菌与白僵菌液体制剂按1∶1比例混配后,使用量为4.5mL时,在杀虫第24d可使大谷盗的死亡率达96.0%,校正死亡率达94.7%。与试验前相比,酒曲的糖化力、液化力、发酵力分别下降了19.4%、19.8%、7.4%;而空白对照组则明显下降,分别下降37.5%、45.2%、29.7%。     

苏云金芽孢杆菌对酒曲害虫黑菌虫的毒杀效果研究

利用生物杀虫剂苏云金杆菌防治大曲害虫,具有高效性、安全性、经济性、科学性等优点.研究结果表明:在30℃条件下,苏云金芽孢杆菌液体制剂达到0.10mL/g的剂量时,可使黑菌虫的校正死亡率达100%,且杀虫后大曲的糖化力、发酵力、微生物的数量变化极小.     

中温热处理杀虫技术研究应用及注意问题

粮食加工厂的加工车间和设备,都是粮食害虫易于发生的场所,且这些加工场所发生的粮食害虫通常难以完全防治。近年来,随着人们对绿色食品需求和环境保护意识的增强,杀虫处理上更多趋向于非化学防治。参考国外采用热处理技术去除食品厂、面粉厂等加工场所害虫的方法,介绍了中温（50～60℃）干热空气杀虫技术原理及国内外研究成果与应用概况,探讨了粮食加工场所采用中温热处理技术应注意的问题。     

低温对磷化氢熏蒸长角扁谷盗致死时间延迟影响的研究

明确低温对磷化氢致死害虫时间的影响有助于在通常低温储粮中的成功杀虫指导和避免抗性发展。测定了低温18℃、准低温23℃和常温28℃时长角扁谷盗卵、幼虫、蛹和成虫在磷化氢200 mL/m³浓度下不同时间的死亡率和完全致死时间。长角扁谷盗卵在18、23、28℃时磷化氢对其死亡率-时间回归方程分别为y=8.975x-3.797、y=9.224x+3.213和y=10.460x+12.133,完全致死时间分别为48、44、36 h;相应地幼虫的回归方程分别为y=11.992x-7.690、y=12.200x+5.296和y=16.143x+2.284,完全致死时间分别为36、32、24 h;相应地长角扁谷盗蛹的相应回归方程分别为y=9.573x-2.505、y=10.018x+1.830和y=11.845x+9.741,完全致死时间分别为44、40、32 h;相应地长角扁谷盗成虫的回归方程相应为y=11.984x-6.978、y=12.355x+3.852和y=16.119x+3.049,完全致死时间分别为36、32、24 h。低温对磷化氢致死长角扁谷盗各虫态的时间延迟影响...     

浅谈酒曲害虫对大曲的破坏及治理

一、说明曲虫是大曲内自生的各种小虫的总称。它们有土耳其偏谷盗、黄斑露尾、药村、玉米象、咖啡豆象、赤拟谷盗、大谷盗等。是大曲贮存度夏的主要害虫。“曲是酒之母”，作为酿酒的糖化发酵剂的曲块质量的优劣直接决定着大曲酒的出酒率和优质品率，而曲块贮存度夏会不同...     

柑橘皮在热处理过程中内部温度的时空分布特性

目的：获得柑橘热处理过程中果实内部不同点随时间变化的温度分布规律。方法：从传热的角度研究柑橘皮在热处理过程中的温度变化;提出一种新的方法来计算柑橘皮中的温度传递规律,建立一个新的数学模型来模拟柑橘皮在热处理过程中的温度分布;并重点研究3种柑橘（奉节脐橙、长寿血橙和资阳蜜桔）内部温度场的时空分布。结果：热处理时间随水温的升高呈指数级下降,得到了不同品种柑橘的详细指数关系表达式,并通过数据回归方法提出了柑橘热处理时间与水浴温度之间的函数公式。结论：热处理时间随着水浴温度升高呈指数衰减,过低的水域温度会因传热温差过小导致热处理时间极大延长,增加能源消耗。     

热处理温度及蛋白浓度对乳清分离蛋白-黄油乳液体系的影响

稳定的乳清分离蛋白（WPI）-黄油乳液体系在乳制品加工及乳制品营养传递系统中有良好的应用前景。对不同质量分数（2%、4%、6%、8%）的WPI分别进行不同的热处理（未加热、80 ℃和90 ℃）,加入黄油并进行超声波处理,制备成乳液,对乳液体系粒径、絮凝指数（FI）、乳化活性（EA）、乳化稳定性（ES）、物理稳定性、储藏期粒径变化和脂肪上浮情况进行分析。结果表明：随着热处理温度的升高,乳液的平均粒径增大,未加热乳液平均粒径均小于1 μm,经加热处理后,不同蛋白质量分数乳液的粒径均有不同程度的增大;经过热处理,乳液的EA和ES均有所改善;随着蛋白质量分数的增大,乳液的物理稳定性提高,其中WPI质量分数为6%和8%时,90 ℃热处理样品的稳定性指数（TSI）均小于0.6,稳定性最好,同一蛋白质量分数下,热处理温度越高,蛋白对乳液的稳定作用越强;乳液储藏期脂肪上浮情况与热处理温度和蛋白质量分数显著相关,较高的蛋白质量分数及热处理温度能够改善乳液体系中脂肪上浮情况。研究表明,通过控制蛋白质量分数和WPI热处理温度可以有效提高WPI-黄油乳液体系的乳化特性及稳定性。     

热激处理对黄瓜低温贮藏特性的影响

为研究热激处理对低温贮藏中黄瓜冷害发生的防治效果及对贮藏特性的影响,以\     

钢丝热处理时测温仪表的选型与使用

探讨钢丝热处理测温仪表、热电偶和热电阻的测温原理与选型。当测量温度在0~1300℃时,选用镍铬-镍硅热电偶;当测量温度在0~1 600℃时,选用铂铑-铂热电偶;当测量温度在0~800℃时,选用镍铬-考铜热电偶;当测量温度在-200~650℃时,选用铂电阻(Pt100);当测量温度在-50~150℃时,选用铜电阻(Cu50)。热电偶与二次仪表的连接应选用补偿导线,热电阻与二次仪表的连接要采用三线平衡的接线方式。测量时的测温点要选在加热炉的中间位置,一次仪表的插入深度要尽可能靠近被测钢丝,但要防止被钢丝挂伤。     

热处理对鸡蛋保鲜效果的影响

在含有0.08%的活性钙水溶液中,采用加热的办法对鸡蛋进行处理,然后将其在30℃高温下贮藏,以新鲜度中的哈夫单位和感官评定等为指标,研究加热处理对其保鲜效果的影响.试验结果表明:加热处理的最适条件是加热温度50℃、加热时间20min,此外蛋清透明度、表面色泽、光亮度等感官指标均好于对照组.经温水处理的鸡蛋,在30℃下贮藏,其保藏期可延长至少一个月以上.     

热处理对大米蛋白质组分的影响

采用蛋白质组分系统分离分析，研究了不同处理温度和时间对大米蛋白质组分的影响。结果表明，热处理温度和时间对样品中的蛋白质组分均有不同程度的影响。清蛋白含量随着温度的升高和时间的延长，均逐渐下降。在100℃以下，球蛋白和对照相比差异不大，而碱溶蛋白有所升高。当温度升至200℃，二者均明显降低。     

Development of a time temperature integrator for quantification of thermal treatment in scraped surface heat exchangers

When processing highly viscous fluids in scraped surface heat exchangers, it is often difficult to follow the real heat flux received by each part of the product. Only average temperatures are measured, and the process cannot always guarantee a correct thermal treatment. During a pasteurisation process, the average temperature is around 80 °C, but some parts of the product may not stay long enough at this temperature compared to the average residence time.The aim of this study is to develop a tracer in order to follow the thermal treatment of Newtonian or non Newtonian viscous fluids in an experimental scraped surface heat exchanger in conditions similar to a pasteurisation treatment. A natural coloured tracer (Betanin, from red beets) which thermal degradation is well known is used as time temperature integrator. Thermal degradation of the tracer is determined experimentally and compared with a dispersion RTD model.First results show that Betanin degradation diluted in viscous fluids follows a classical first order reaction in a batch system. However, this degradation is enhanced when mechanical treatments occur in a well identified shearing channel as well as in the SSHE, for shear rates higher than 20 000 s^− 1. The major concern was then to identify the origin of this enhancement. Temperature increase due to viscous friction was measured in the SSHE and compared with the prediction conversion factors.It was shown that thermal treatment received by the Betanin was highly dependent on the mechanical treatment delivered during the thermal treatment.

Industrial relevance

When processing highly viscous fluids in scraped surface heat exchangers, it is often difficult to follow the real heat flux received by each part of the product, especially in industrial apparatus. Only average temperatures are measured, and the process cannot always guarantee a correct thermal treatment. During a pasteurisation process, the average temperature is around 80 °C, but some part of the product may not stay long enough at this temperature compared to the average residence time.The aim of this study is to develop a tracer in order to follow the thermal treatment in an experimental scraped surface heat exchanger in conditions similar to a pasteurisation treatment. When this tracer is found to be appropriate, it will be used directly in industrial equipments, in order to help industrials in: first, understanding their processes; verifying that their actual operating conditions are feasible for a correct thermal treatment; if not, in optimising these operating conditions.Betanin, representative of sensitive food products treated in a scraped surface heat exchanger was found to be, not only sensitive to temperature but also to mechanical treatment. This rather unexpected result has to be taken into account very carefully by industrials in order to insure a content product quality, whereas the mechanical treatment undergone by the product can lead to an accentuated degradation of thermally sensitive products.     

热处理对荞麦淀粉糊化特性的影响研究

研究了热处理及食品添加剂对荞麦淀粉糊化特性的影响,结果表明,荞麦淀粉经过热处理后,易糊化,易凝沉,透明度降低,冻融稳定性差。添加蔗糖、食盐、磷酸盐、乳化剂后荞麦淀粉较难糊化,透明度降低,但蔗糖、乳化剂阻止荞麦淀粉凝沉,而食盐、磷酸盐则相反;添加维生素C、溴酸钾对荞麦淀粉的糊化特性影响不大。     

采后热处理对黄瓜颜色变化的影响

为了探索采后热处理对黄瓜颜色的影响,以"津优10"黄瓜为试材,对黄瓜进行了不同温-时组合的热处理实验,测定了黄瓜在Hunter表色系统下亮度L、红绿度a、黄蓝度b、色泽角H°、饱和度C及色差△Eab变化,并对各颜色指标变化进行了统计学及动力学分析。结果表明,热处理黄瓜的最佳颜色评价指标是L或△Eab,热处理时间比热处理温度对两个颜色指标的影响更显著,黄瓜的失水率与L呈显著的负相关关系,但与△Eab呈显著正相关关系,热处理黄瓜的L及△Eab在贮藏期间的变化分别符合一级与零级化学反应动力学模型。相关结论可为黄瓜采后热处理的工艺优化及品质预测提供参考。     

Physiological and production responses to feeding schedule in lactating dairy cows exposed to short-term,moderate heat stress

The objective of this research was to characterize the production responses of lactating dairy cows during and after short-term, moderate heat exposure, and to determine whether evening (p.m.) feeding would alleviate the associated production losses. In a two-period, cross-over design, eight mature lactating cows were fed a total mixed ration at either 0830 or 2030 h. Each 15-d period consisted of a 5-d thermoneutral phase, a 5-d heat stress phase and a 5-d thermoneutral recovery phase. Mean daily vaginal temperature and respiration rate increased by 0.6 +/- 0.04 degrees C and 27 +/- 1.3 breaths/min, respectively, during short-term heat exposure. Daily dry matter intake, milk yield and solids-not-fat were depressed by 1.4 +/- 0.13 kg, 1.7 +/- 0.32 kg and 0.07 +/- 0.023%, respectively, during heat exposure. During the recovery phase, dry matter intake remained depressed, milk protein declined by 0.05 +/- 0.020%, and daily milk yield exhibited a further decline of 1.2 +/- 0.32 kg. Time of feeding had no effect on vaginal temperature, respiration rate, dry matter intake, water intake, milk yield, fat-corrected milk, protein percent, solids-non-fat percent or somatic cell count during heat exposure or during the recovery period that followed. Fat percent was, however, significantly lower in p.m.-fed animals. These data indicate that short-term, moderate heat stress, which occurs during the spring and summer months in Canada and the Northern United States, will significantly decrease production in the lactating cow. Shifting from morning to evening feeding did not alleviate production losses associated with this type of heat stress.