生姜,大蒜干燥动态特性的实验研究

采用低温热泵干燥系统对生姜，大蒜的动态干燥特性进行研究，得出一些干燥工况下的特性曲线，分析了不同干燥空气温度，相对湿度和流率地干燥的影响规律，得到了合适的干燥工况。结果表明低温热泵干燥系统完全能够适应性姜，大蒜的干燥要求。     

基于模糊控制的南美白对虾冰—低温热泵干燥控制系统设计与试验

目的：满足南美白对虾冰—低温热泵干燥过程中对温度的精细化要求。方法：设计了基于西门子S7-300 PLC的热泵干燥控制系统。该系统采用模糊控制策略,利用Matlab模糊逻辑工具箱设计了“二维输入一维输出”的模糊控制器。根据对虾干燥工艺设计了数据采集程序和执行程序控制干燥箱温度,并通过人机界面对干燥过程进行监控与管理,实现温度的自动控制。结果：模糊控制下冰、低温干燥箱稳态后最大温差分别为0.8,1.1 ℃。与常规PID控制相比,温度波动范围分别减小了46.7%,57.7%;冰—低温联合干燥能够有效去除对虾内的水分,并较好地保留其色泽,且在收缩率与复水率上有一定优势。结论：该控制系统运行稳定,能够快速调节干燥箱温度,且控制精度高,具有良好的控制效果。     

热泵-热风分段式联合干燥胡萝卜片研究

为解决常温热泵干燥易造成果蔬生物污染以及干燥后期效率下降导致干燥时间增加的问题,采用了先低温热泵干燥、后短时热风干燥的分段式联合干燥技术对胡萝卜片进行了中试干燥实验。采用单因素实验分析了由热泵干燥转入热风干燥时切换点对干燥过程和产品质量的影响,获得了较佳的分段干燥工艺。研究发现,物料自由水分的脱除方式能够影响干燥效率和产品质量;该分段干燥可以使单一热泵干燥时间(10.5h)缩短28.6%;其产品色泽优于热泵干燥产品;β-胡萝卜素含量非常接近热泵干燥产品,比热风干燥产品高59%。先低温热泵干燥、后短时热风干燥的分段式联合干燥技术在大幅度缩短干燥时间的同时,获得了高质量的干燥产品,该技术可以应用到热敏性果蔬脱水生产中。     

多功能热泵干燥装置恒温干燥模式性能研究

为了推广应用热泵干燥技术,设计了一种多功能热泵干燥装置,并搭建了相应的实验台对其恒温干燥模式进行了性能测试。以湿棉布为研究对象,通过控制系统对热泵干燥装置的送风温度和干燥介质旁通率进行调节,在不同运行条件下进行干燥试验。结果表明,热泵干燥系统的单位能耗除湿量(SMER)随干燥温度升高而减小,随旁通率的增大而增大,最大值为2.47kg/(kW·h),而性能系数(COP)呈现相反的规律,最大值为4.24,且不同状态的干燥介质存在不同的最佳旁通率。     

胡萝卜片热泵—热风联合干燥特征与模型化研究

利用热泵-热风联合干燥装置,以胡萝卜片为原料,进行了干燥实验.为了提高干燥产品品质以及缩短干燥时间,对干燥温度和空气速度等参数进行了探索,研究了干燥过程的特征,确定了前期低温热泵干燥、后期短时热风干燥的联合干燥方式,建立了干燥过程数学模型且与实验结果进行了比较.     

加热型热泵干燥系统温湿度控制能力探讨

从空气调节的角度分析推导加热型热泵干燥系统的热湿平衡,把有效控制干燥温湿度的能力定义为控制能力。结合热泵原理解释控制能力与干燥温湿度、环境温湿度和物料量之间的关系,定性分析各因素的影响,得到判定加热型热泵干燥系统控制能力的条件,并指出可判断范围与不可判断范围。在理论分析的基础上,对秋季持续低温高湿运行难以短期改变的现象进行解答。     

全封闭热泵干燥系统冷凝温度对干燥能力的影响

本文针对全封闭热泵干燥系统不同冷凝温度下的干燥速度进行了分析,依据计算结果绘制出了不同风速时干燥速度随冷凝温度的变化曲线,提出了设计全封闭热泵干燥系统选取合适冷凝温度及风速的原则。     

空气源热泵谷物干燥的研究进展

空气源热泵应用于谷物干燥,不仅有利于提升谷物品质且节能效果显著。文章综述国内外空气源热泵谷物干燥的研究进展,介绍各种热泵结构和空气循环回路,对比分析各种热泵结构在不同环境气候下的适应状态和节能效果,讨论太阳能辅助热泵谷物干燥的组合模式及性能特点,为空气源热泵谷物干燥系统节能优化提供思路。     

升温型吸收式热泵在纸机干燥部的应用探讨

为解决纸机干燥部冷凝水系统末段存在冷凝水排出温度较高、吨纸蒸汽消耗大等问题,本课题提出应用升温型吸收式热泵（adsorption heat transformer, AHT）作为冷凝水系统余热回收设备。该设备可利用中间品位的余热与低温热源的热势差作为驱动,制取品位高于中间余热的热量,从而提高余热的利用率。本文在分析纸机干燥部蒸汽冷凝水系统热力系统现状及升温型吸收式热泵工作原理的基础上,给出了一种基于升温型吸收式热泵的多段供汽热力系统流程。通过LabVIEW仿真计算结果表明,应用升温型吸收式热泵的纸机干燥部蒸汽冷凝水系统具有更好的节能效果。     

太阳能热泵联合干燥技术在农副产品中应用与展望

干燥技术被广泛应用于农业、食品和水产品等加工领域。太阳能热泵联合干燥装置既能充分利用广泛的太阳能资源,同时又能解决太阳能不稳定、易受天气影响等因素,具有广阔的应用前景;又因其节能,改善干燥产品品质等因素,而逐渐被干燥行业所推广应用。阐述了太阳能热泵联合干燥的工作模式,综述了太阳能热泵联合干燥在木材、农副产品等行业的应用现状,并提出了太阳能热泵联合干燥技术的现存问题和发展展望,可为干燥技术的选择提供参考。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发,介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.