如何利用测试仪做好纸箱原材料和纸板的检测

在纸箱产品的生产过程中．做好对原纸的环压强度、纸板的边压强度及粘合强度等指标的检测．对于准确评价原材料的质量状况和生产工艺效果,进一步做好生产工艺的控制．提高产品质量具有十分重要的意义。笔者所在单位作为包装印刷专业工厂．纸箱生产是主要产品之一．为此．我们十分重视纸箱的生产质量．建立了实验室．添置了检测仪器．对原材料和成品进行系统地检测,     

混凝土强度主要检测方法及精度比较

混凝土强度是确定新建和已建混凝土结构或构件承载能力等力学性能的关键因素,混凝土强度检测技术是工程结构检测中非常重要的一项内容,分为非破损检测和局部破损检测,非破损检测的方法有表面压痕法、回弹法、振动法包括声速法和共振法、超声回弹综合法等局部破损检测的方法有钻芯法、拔出法、贯入阻力法、折断法、拉剥法等其中回弹法、超声回弹综合法、钻芯法三种混凝土强度检测方法是目前工程检测中应用最广泛的混凝土强度检测技术。     

啤酒瓦楞纸箱的质量检测

本文介绍啤酒瓦楞纸箱印刷外观和材质的质量要求及检测方法。瓦楞纸箱的质量如何，会直接影响啤酒产品的市场形象。     

单板层积材力学性能的研究

介绍单板层积材几种力学性能的检测方法及其试验结果的对比，发现在不同跨距和加荷数量情况下，两种检测方法测得的静曲强度和弹性模量结果差异不显著。对比水平剪切强度、拉伸剪切强度和压缩剪切强度显示三者之间相关性不好，压缩剪切强度值标准差(1．92)远大于水平剪切(0．51)和拉伸剪切(0．90)，压缩剪切值具有较大的试验误差，但是统计发现三种剪切强度试验结果均服从正态分布。     

电子式压缩强度试验仪检测故障一例的排除

检测数值不准故障情况的分析 在检测环压强度或边压强度时,试样的压溃力值明显感到有偏低现象,如以某一种试样为例,若凭经验估计该试样的压溃力值应该在200N左右,而检测过程中当上压板下降至静止状态时,屏幕上只显示90N左右,此时取出试样仔细观察,可以发现试样边缘未被压溃,若将该试样放回下压板中重新测试,测试结果却比初次测试的数值大一倍左右。     

不同厚度强化木地板及其基材表面结合强度检测结果分析

采用GB/T 17657-1999《人造板及饰面人造板理化性能检测方法》等标准中有关方法,检测不同厚度强化木地板及其基材表面结合强度,并对试验结果进行分析,以探讨不同检测方法对不同厚度试样检测结果的影响。     

超声波检测混凝土强度分析

随着我国经济的飞速发展以及城镇化进程的加快，建筑行业得到了突飞猛进的发展。混凝土质量直接决定了建筑的质量，进而影响人们的生命安全。因此，混凝土强度的检测方法受到了社会各界的广泛关注。在传统的检验过程中，取样试件的代表性一直是个问题。接下来，本文将详细论述超声波检测混凝土强度分析。     

人造板新技术(Ⅲ)——强度检测技术

工程木材最重要特性就是材料强度可靠性,影响材料强度的因子有木材的密度、材料的含水率与制造工艺,众多因子之间关系复杂,不同的板材应有不同的主要因子,只有准确掌握因子与强度之间关系才能正确检测和应用材料.文中阐述了强度等级区分方法特点与原理,叙述了无损检测技术应用现状,揭示了人造板强度检测新进展.\     

单板含水率与桉木单板层积材性能关系初探

对不同含水率桉木单板压制的单板层积材的静曲强度、弹性模量和水平剪切强度进行检测并对比分析,结果表明,结构用单板层积材所用单板的含水率应控制在8%～12%之间。     

人造板内结合强度影响因素研究

内结合强度是衡量人造板理化性能的主要指标之一,正确检测内结合强度是人造板产品质量检测与控制的关键点之一。本文探讨了金属卡头和试件粘结方式的不同,内结合强度随时间的变化规律;金属卡头的预热温度对内结合强度的影响;金属卡头的冷却方式对内结合强度的影响和胶黏剂种类对内结合强度的影响。结果表明,粘结方式二的内结合强度始终高于粘结方式一,并且随着放置时间的增长,内结合强度均有不同程度的下降;卡头预热温度在50℃,70℃和90℃时,四种板材的内结合强度均没有太大变化。     

关于乳粉中钙元素质控样品的研制及应用

该质控样品可广泛用于乳制品实验室乳粉中钙的含量测定、质量控制及检测项目的开展等。利用实验室日常检测乳粉样品进行乳粉中钙元素实物质控样品的制备,采用分装设备进行分装和包装、均匀性及稳定性统计学评价,实物质控样品赋值的研究、不确定度的确定。最终应用于企业实验室日常实验室质量控制、方法验证证实、期间核查等方面,质控样品的基质和企业实验室日常检测样品基质一致,检测结果更具有代表性。     

乳品包装材料安全性的研究进展

随着乳品消费量的增加,乳品包装在保持乳品质量、安全和影响消费者购买行为方面发挥了重要作用。乳品包装材料的安全性是控制乳品安全的重要环节,直接影响乳品的安全和品质。本文综述了乳品包装材料安全性的研究进展。     

Recent Advances in Dairy Packaging

The type of packaging material for dairy products is of critical importance because of its impact on quality, safety, cost, and marketing of the commodities to consumers. Recently, interest has shifted towards novel applications such as smart or intelligent packaging, modified atmosphere and active packaging, and sustainability. This article reviews recent applications and trends in the packaging of dairy products such as evaporated, sweetened condensed, and powdered milks, ice cream, butter, acidified dairy products, and cheeses.     

Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese

The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders.     

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

The upswing in consumer demand for fresh and high quality preservative‐free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO₂) concentration as well as CO₂/N₂ gas mixes. Modified atmosphere packaging or ‘gas flushing’ as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO₂ to raw milk or flushing the package headspace has proved to be a simple and cost‐effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of ‘food grade’ gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO₂ as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products.     

2种工艺处理对乳扇贮藏品质的影响研究

目的探究巴氏杀菌和涂抹保鲜剂2种工艺处理对乳扇贮藏品质的影响。方法以茶多酚、壳聚糖天然保鲜剂为材料,分别采用巴氏杀菌、涂抹保鲜剂2种方式搭配真空包装保鲜乳扇,并从感官、理化、微生物等3个方面比较2种工艺处理对乳扇贮藏品质的影响。结果真空包装组(对照组)保鲜期达60d时,乳扇颜色偏黄,过酸,剪切费力,酸价测定结果为3.76mg/g,显著高于实验组(P<0.05);巴氏杀菌组和涂抹保鲜剂组保鲜期达105d,此时乳扇的色泽和风味正常,酸价分别为3.99、3.78mg/g,过氧化值分别为1.90、1.87mmol/kg,菌落总数小于4500CFU/g,大肠菌群阴性,霉菌和酵母菌检测结果符合国家标准规定。结论综合感官与理化指标评判, 2种工艺处理与真空包装处理相比,能将乳扇的保鲜期从60 d延长至105 d,保鲜效果显著。研究可为乳扇的天然保鲜提供一定的理论依据,促进云南民族乳制品发展。     

食品智能包装新鲜度指示剂研究进展

作为智能包装不可缺少的一部分——新鲜度指示剂,通过指示敏感材料与食品腐败过程中产生的特定产物发生反应,并将反应结果转换成易于消费者直接观察和判断的信号,如:颜色信号、电信号、荧光信号等,为消费者提供实时质量监控信息,有效满足市场对食品品质监控特别是对各种易变质食品例如乳制品、肉类和水果蔬菜等新鲜度评估的需求,不断朝着更安全、高级智能和绿色食品新鲜度指示剂包装的方向进行探索。本文综述了食品智能包装新鲜度指示剂的分类,包括CO₂敏感型指示剂、总挥发性盐基氮敏感型指示剂、pH敏感型指示剂及其成型工艺,涵盖了食品智能包装新鲜度指示剂的应用,旨在为食品智能包装新鲜度指示剂的发展提供参考。     

我国无菌包装发展潜力巨大

<正> 进入新世纪,世界上许多国家的无菌包装技术在乳制品、饮料等领域上得到广泛应用,为广大食品生产企业提高产品质量和延长保质期带来了无限商机。     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES

The dairy industry is confronted with new challenges because of the continuously increasing complexity of the ingredients/packaging materials used and the technological advances/processes employed. The current structural development of the dairy industry means that any quality failures are bound to have more widespread consequences than previously. Consequently, the role of preventive controls is becoming increasingly important. Implementation of Hazard Analysis Critical Control Point (HACCP) by the dairy industry is anticipated to enhance consumer confidence in its products and reduce the existing barriers in international trade. This review discusses the implementation of HACCP principles throughout the production and distribution chain of milk and dairy products.     

屋顶型纸盒包装与我国乳品工业同步发展——访上海中包国际纸业有限公司董事总经理张谨女士

<正> 纸盒装的“光明牌”牛奶,在上海已是家喻户晓。这有赖于上海牛奶集团及上海光明乳业公司对市场的洞悉及果敢的决策,凭藉优良的牛奶质量,配合屋顶型纸盒包装在保护产品性能方面的优势,让消费者喝到营养丰富且新鲜的牛奶,带动了其在市场的大发展。