真空浸渍蒸煮制浆工艺

本文主要对影响真空浸渍的各因素进行了研究及理论分析,通过实验确定了最佳的真空浸渍工艺参数及真空浸渍蒸煮条件,并对两种蒸煮方法的工艺参数及结果进行了比较分析.     

真空-压力浸溃蒸煮工艺及其设备的研究

以2年生中林杨-46为原料,通过实验分析了真空-压力浸渍蒸煮的影响因素,并将实验结果与传统蒸煮工艺进行比较.按照工艺要求,设计了真空-压力浸渍蒸煮新型设备,着重介绍了该设备的结构组成、工作原理和主要特征部件.将真空技术引入传统蒸煮工艺,可以改善纸浆性能、提高生产效率、降低碱回收成本.     

食品真空压力浸渍设备及其控制系统的研究设计

本文在分析真空压力浸渍设备的现状和传统浸渍方法的基础上,探讨了真空压力浸渍的机理,设计出了一种用于果蔬食品生产的新型设备,并开发出了该设备的计算机控制系统。     

压力浸渍连续蒸煮器生产毛竹化学浆

本文介绍了毛竹的结构特点,渗透性能,及其制浆工艺流程;阐述了压力浸渍连续蒸煮器的设备特征;对毛竹的备料和蒸煮工艺流程进行了初步的讨论。     

基于组态王的间歇蒸煮监控系统

本文以组态王6．5为开发平台,132PLC为下位机,对制浆间歇蒸煮监控系统的软硬件进行了设计,实现了系统的动态显示、报警、数据趋势显示与记录,并提供友好的人机界面。实践表明,系统操作简捷,运行安全稳定。     

压力浸渍连续蒸煮器生产毛竹化学浆的探讨

国产首套压力浸渍连续蒸煮器于1995年6月在南方某造纸厂安装完毕并试车成功，用毛竹生产出合格的化学浆。本文介绍了毛竹的结构特点和竹片的渗透性能及其制浆工艺流程；着重阐述了压力浸渍连续蒸煮器的设备特征；对毛竹的备料和蒸煮工艺进行了初步的讨论。     

真空制盐微型计算机监控系统

应用微型计算机对真空制盐生产过程进行实时在线控制,这是对国内迄今为止真空制盐生产过程控制中使用的常规自动化仪表的一次重大突破。本文较详细地介绍了蓬莱盐厂真空制盐生产控制中微型计算机的结构、功能及系统原理;提出了微型计算机在制盐生产过程控制中有效的参数整定方法;揭示了运行中出现的问题;并找到了解决问题的途径。最后,文章通过对使用微机后的效益分析,充分肯定了微型计算机在真空制盐生产过程控制中的应用前景、     

立式压力浸渍器设备能力计算

立式压力浸渍器的设备能力包括单位时间料片通过量、料片在浸渍简中停留的时间和料片在规定浸渍时间内吸收药液量等三个方面。使用的原料品种或浸渍时间改变,都必须对设备能力的适用性重新进行计算、评估,以保证生产的要求。本文介绍了立式压力浸渍器设备能力的计算方法,并以瑞典Sunds Defibrator公司TIA1000型立式压力浸渍器为例进行计算、评估。     

真空浸渍在果蔬加工中的应用

真空浸渍(VI)是将真空技术引入传统的浸渍过程的一种新技术,它能快速地将外部溶液渗入到动、植物组织的结构中,从而改变食品的组分。真空浸渍在果蔬加工中可以有广泛的应用,并有它特殊的优点。本文介绍了果蔬真空浸渍过程中的主要影响因素,总结了该技术近年来用于果蔬加工业的重要进展,最后对真空浸渍技术的应用前景进行了展望。      

真空浸渍技术在食品工业中的应用

本文简要介绍了真空浸渍的原理和特点;分析了真空浸渍技术的优点;论述了真空浸渍技术在蜜饯加工、干果类加工、干燥前预处理、冻结前预处理、营养功能性食品几方面的国内外研发现状。     

腊肉真空腌制工艺条件的优化

以猪脊背肉为原料,研究了真空腌制工艺中真空压力、腌制液浓度、原料质量和真空腌制时间4个因素对其真空腌制速率的影响。单因素实验及正交实验结果表明,腊肉真空腌制的最佳条件为:真空压力86kPa、腌制液浓度25%、原料质量125g、真空腌制时间5h,方差分析结果显示该最佳工艺与其他各组工艺存在着极显著差异。     

真空浸渍处理对调理草鱼片品质的影响

目的探究真空浸渍处理时,浸渍真空度和处理时间对草鱼片品质的影响,优化草鱼片调理工艺参数。方法采用真空浸渍法加工调理草鱼片,设计了响应面试验,研究浸渍真空度、处理时间和食盐添加量对草鱼片感官评分、NaCl含量和磷含量的影响,并以感官评分为指标优化了草鱼片调理工艺参数。结果浸渍真空度和处理时间对草鱼片色度、增重率、NaCl含量、感官评分均有显著影响,而浸渍真空度还对鱼片持水性有显著影响(P0.05)。随着浸渍真空度升高、处理时间延长,调理草鱼片的增重率、持水性和NaCl含量逐渐增加,而调理草鱼片白度下降。浸渍加工草鱼片的适宜调理工艺参数为浸渍真空度80 kPa、食盐添加量1%、处理时间6 h。在该条件下,调理草鱼片的感官评分最高。结论使用真空浸渍处理可获得品质优良的调理草鱼片,且所得调理草鱼片的NaCl、磷含量符合GB2760-2014《食品安全国家标准食品添加剂使用标准》的相关要求,可应用于实际生产。     

Experimental determination of the dynamics of vacuum impregnation of apples

ABSTRACT:  Vacuum impregnation (VI) is a food processing method by which air and native solution are removed from porous spaces within a food and replaced by an external solution. In this study, an experimental device based on a previous design was built, including some modifications, in order to investigate the dynamics of the VI process. The device measured the net force exerted by a food sample submitted to the VI process using a load cell. The influence of the vacuum level and sample geometry was well quantified by the experimental procedure and the modified equipment using apple samples (Fuji var.) as a food model. The results indicated that the experimental device proposed in this study, together with the suggested procedure, is a useful tool to investigate the dynamics of VI processes. It is robust and versatile, and has the advantage of not requiring the determination of the water evaporated during the VI process in a separate experiment, which represents an increase in the accuracy of the results.     

Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation

Coloured apple discs containing black carrot concentrate (BCC), calcium lactate and lactic acid were formulated and produced as a new functional fresh fruit product using vacuum impregnation. Sensory test was conducted to select the most preferred impregnation formulation containing an addition of 0.0%, 0.4%, 0.8% and 1.2% BCC, 1.5%, 3.0% and 4.5% calcium lactate and 2.0%, 3.0% and 4.0% lactic acid. Results indicated that the formulation with the addition of 3% Ca‐lactate, 3% lactic acid and 0.8% BCC within 0.2 m mannitol solution was significantly preferred. The optimum vacuum pressure (211 mm Hg), vacuum time (3 min) and restoration time (20 min) according to highest colorant transfer, while the minimum cellular disruption occurs were estimated using response surface methodology. The use of Ca‐lactate and BCC contributed the treated apple to resemble untreated apple properties in terms of texture, total phenolic, total flavonoid contents and antioxidant capacity.     

LOGO!顺序控制在食品真空加压浸渍设备中的应用

介绍了基于LOGO!控制器的真空加压浸溃设备气动顺序控制系统的总体方案、硬件系统和软件系统.气动顺序控制系统采用接近开关自动控制罐盖定位、关盖、开盖和锁紧操作,LOGO !自动步进执行真空加压浸渍过程循环的抽真空、吸糖液、加压、浸渍、放糖液工序,能够连续自动完成整个加工过程.该设备实现了快速均匀浸糖,通过调整各工序的操...     

Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation

The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content (r = ?0.91) and dry matter (r = ?0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning (P < 0.001) and firmness (P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly (P < 0.001) lower for honey infused apple wedges.     

The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis

The study aim was to investigate the vacuum impregnation (VI) technique for apple enrichment with quercetin glycosides from apple peel. Beside the determination of the quercetin content, structural effects on the apple parenchyma were analyzed by computerized microtomography (μCT). VI was an efficient method to enrich apples with quercetin derivatives which was affected by the apple cultivar, the vacuum pressure, the soluble solid concentration (SSC) and the viscosity of VI solution. After VI of 13 apple cultivars the quercetin content varied between 368 and 604 μg/g dry mass and correlated with the firmness of the native apple and the increased apple weight. The use of low SSC solution resulted in increased quercetin enrichment in contrast to apple pectin solutions with elevated viscosity. The μCT analyses demonstrate that VI was more effective in the inner apple sections than in the outer parts. The study indicates that differences of pore size and microstructure within the apple cortex substantially affected the enrichment process.