油豆腐软罐头杀菌工艺试验

油豆腐是一种营养丰富的豆制品,由于含有较高的蛋白质和脂肪,其产品不易保存.将油豆腐制成软罐头的形式,既能延长其保质期,又便于食用.试验用高温高压杀菌锅对油豆腐软罐头进行杀菌研究,确定其最佳杀菌工艺为120℃条件下9min-25min-10min.在该杀菌工艺条件,油豆腐中微生物指标达到软罐头产品质量标准,油豆腐软罐头能保存半年以上时间.     

整鸡软罐头徽波杀菌工艺的研究

研究了整鸡软罐头在微波杀菌过程中品质的变化,研究发现:微波杀菌时间越长,总体感官品质越差;微波杀菌时间增加,整鸡软罐头温度升高,脂肪氧化速度加快,过氧化值增高;随着微波杀菌的进行,水分不断从整鸡组织中蒸发和流失,0～10min下降速度快,此后减慢;微渡杀菌和时间越长,杀菌效果越好,10min时微生物被杀灭.研究结果表明:能较好的保持鸡肉软罐头的感官品质,又能实现25℃以下保藏6个月以上的最佳杀菌工艺为:整鸡重量0.8±0.1kg,微波频率2450MHz,功率670W,微波杀菌时间10min.     

杀菌方式对软包装酱牛肉品质的影响

分别采用微波杀菌,高温杀菌和沸水杀菌方式处理酱牛肉软罐头,并在感官,理化、微生物和食品物性方面对杀菌效果进行比较。试验结果表明,微波杀菌优于其他两种杀菌方式。     

罐头食品的杀菌理论与计算

罐头、玻璃罐、软罐头食品等在常温下长期贮藏和流通的容器包装食品,是通过加热处理,杀灭了食品中的微生物而获得贮藏性的。一般由于加热处理,食品的风味受到损害,维生素等营养物质也受到破坏。因此,对食品进行的加热杀菌应该保持在必要的最小限度内。为此,在了解微生物热致死机理的同时,还需要正确掌握杀菌过程中的食品内部的温度变化。以下就目前普遍承认的理论和计算方法作一概述。     

脉冲强光技术及其在食品杀菌中的应用

脉冲强光杀菌技术是一种非热物理杀菌新技术,它利用瞬时、高强度的脉冲光能量短时间内杀灭固体食品和包装材料表面以及透明液体食品中各类微生物,能有效地保持食品的品质.目前的研究主要集中在脉冲强光技术在食品灭菌中的应用.本文综述了脉冲强光对微生物的灭活机制及其在食品应用中的现状,讨论了脉冲强光技术的优缺点,及其关键控制因素对杀菌效果的影响.     

果汁饮料生产中的冷杀菌技术

<正>果汁的变质一般是由微生物的代谢活动所引起,因此杀菌是果汁饮料生产中的关键技术之一。食品工业中采用的杀菌方法主要有加热杀菌和冷杀菌两大类。与传统的热杀菌比较,冷杀菌是指不用热能来杀死微生物,因此又称为非加热杀菌。冷杀菌技术不仅能保证食品在微生物方面的安全,而且能较好地保持果汁的固有营养成分、质构、色泽和新鲜程度,符合消费者对果汁的营养和原汁原味的要求。     

FD蔬菜块后续臭氧杀菌工艺

以某公司生产的FD蔬菜块为例,将臭氧气体作为主要杀菌手段,同时辅助以紫外照射的方法,研究了杀菌过程中臭氧浓度、杀菌时间、紫外灯压等因素对杀菌效果的影响,并对杀菌处理后的产品进行了品质考察.结果表明,臭氧联合紫外辐照杀菌技术可有效杀死产品中的微生物,将产品控制在安全范围以内,且不破坏产品品质,真正做到了杀菌彻底且无残留.     

超声波对原料乳灭菌效果的研究

非热杀菌技术由于能够较好得保存食品的营养性,提高食品品质,近年来成为研究热点.采用40 kHz超声波对原料乳进行杀菌,证实超声波对原料乳中的微生物有杀灭效果,确定了最佳的超声杀菌条件为:温度60℃,时间200 s,间歇比5∶2.与巴氏杀菌相比,超声杀菌在短时间内可以达到理想的杀菌效果;且原料乳在储藏期间内的稳定性优于巴氏杀菌乳.     

新兴的冷杀菌技术在食品工业中的应用研究

介绍酶法灭菌,膜过滤除菌,电阻式加热杀菌,高压脉冲杀菌,脉冲强光杀菌远红外杀菌,超高温杀菌,微生物天然防腐菌,超声波灭菌,辐射杀菌和磁力杀菌等杀菌技术在食品工业中的研究应用现状。     

巴氏杀菌奶中金黄色葡萄球菌与单增李斯特菌风险评估的研究进展

随着人们生活水平和经济水平的提高,对可以保留更多营养的巴氏杀菌奶更加青睐,因此巴氏杀菌奶的安全问题也需要引起重视。本文简要介绍了微生物风险评估的程序步骤,并对国内外可能引发巴氏杀菌奶食用风险的金黄色葡萄球菌和单核细胞增生李斯特菌的微生物风险评估进行了综述,展望了巴氏杀菌奶的微生物风险评估中的发展前景,以期为巴氏杀菌奶的的安全生产提供理论参考。     

Bisphenol A in domestic and imported canned foods in Japan

Bisphenol A (BPA) concentrations were surveyed in 100 domestic and 60 imported canned foods purchased from the Japanese market in 2011–12. BPA was extracted from the canned foods, derivatised by ethylation and analysed using GC-MS. In the domestic canned foods, the maximum and average BPA concentrations were 30 and 3.4 ng g^?1, respectively, while in the imported canned foods they were 390 and 57 ng g^?1, respectively. The BPA level in the domestic canned foods was significantly lower than that in the imported canned foods. Based on these results, the intakes of BPA from the domestic and imported canned foods in Japan were estimated as 644 ng person^?1 day^?1. The Japanese BPA intake was the second lowest following New Zealand, although imported canned foods increased. It was sufficiently lower than the tolerable daily intake of EFSA and the USEPA. The drastic reduction of BPA in the domestic canned foods should be due to the ‘BPA reduced cans’ that Japanese can manufacturers had developed in the late 1990s and became widely used in Japan.     

Estimates of per capita exposure to substances migrating from canned foods and beverages.

A study was undertaken by European industry to estimate the consumption of canned beverages and foodstuffs. European can production data were used with adjustments for imports into and out of the EU. It was further assumed that can production, with adjustments, equalled consumption. Owing to the lack of actual consumption country-by-country or household-by-household data throughout Europe, only per capita estimates of consumption were possible. Data were compiled country-by-country for seven major can-producing EU Member States and for eight different types of canned food and two types of canned beverage (beer and soft drinks). The per capita consumption of canned foods was 1.1 cans/person/week, and consumption of canned fish was estimated as 2.2 kg/person/year. The estimate of per capita consumption of canned food was 62 g/person/day or 22.6 kg/person/year. Canned beverages account for about 60% of the consumption of canned foodstuffs. The usefulness of per capita consumption of beverages is questionable because consumption habits may vary more widely than those for canned foods. However, as the migration into beverages is insignificant, these data were added for completeness. Per capita consumption of canned beverages is 67 cans/person/year or 61 g/person/day. From the average can sizes, the surface area of the cans consumed was estimated. The per capita surface area exposure was 0.55 dm(2)/person/day for canned foods and 0.55 dm(2)/person/day for canned beverages, giving 1.1 dm(2)/person/day. Migration of a substance at 0.02 mg dm(2) gives an exposure of 0.01 mg/person/day assuming a per capita consumption, using a surface area model. Migration at 0.12 mg kg(-1) in food gives an exposure of 0.007 mg/person/day using a weight model. Both models assumed migration into all food types at the same level, which is highly unrealistic. Exposure to BADGE from canned foods has been used as a case study. The best estimate for a worst case per capita exposure to BADGE and relevant derivatives was between 6 and 10 micro g/person/day, depending upon the approach and assumptions used.     

Tin and Iron Content of Canned and Bottled Foods

The tin and iron content of 14 different types of canned foods and of 5 different types of bottled foods were determined. No tin was detected in most bottled foods, but tin was detected in all canned foods. Storage of foods on the shelf for 4 months or in open cans in the refrigerator for 1 wk resulted in increased amounts of tin and iron in some of the canned foods. Those foods which were packed in totally lacquered cans accumulated little tin or iron during storage; those foods which were packed in unlacquered or partially lacquered cans generally accumulated significant amounts of iron and tin during storage. The tin content of the canned foods was not statistically correlated to the pH of the foods.     

Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits

Thermal processing of canned fruits is an important preservation technique used to increase the shelf life of canned foods through the inactivation of spoilage microorganisms and enzymes. The objective of this study was to develop a computational fluid dynamics model to investigate the temperature profiles during the thermal processing of canned pineapple products. Two different kinds of products such as canned pineapple slices and titbits were analyzed to investigate the effect of size reduction of the product on the efficacy of heat transfer during thermal processing. The simulation results were validated with the experimental measurements of temperatures. The temperature profile, slowest heating zone (SHZ), and the effects of natural convection and conduction heating on canned pineapple slices and titbits were studied. In the canned pineapple slices, the SHZ was found to lie inside the pineapple slices. In contrast, for the pineapple titbits, the SHZ was present at the bottom of the can. The pineapple titbits were found to achieve a rapid temperature increase owing to the combined effects of buoyancy-induced natural convection and increased surface area available for higher heat transfer. This finding signifies the retention of the nutritive properties of pineapple by preventing the loss of heat-labile nutrients like vitamins without compromising the commercial sterility of the product.     

卖价走低我国罐头行业的顽症

<正>"我们还不是十分成熟的协会,不是好协会,与真正的协会相比较,仍有较大的差距"。中国罐头工业协会梁仲康理事长在中国罐头工业2004青岛会议上,首先把自己摆进去,再以这样的忧患意识,深刻地剖析我国罐头工业的现状。     

Dietetic canned food using ocean fish and plant components

The results of the creating canned ground goods of a new kind are described in this article. The main character references of food value of hake and the canned ground foods based on it. It has been established that the new products of safety. Clinical tests have been showed the efficiency of including these canned goods in the menu of fat patients, also with heavy obesity. Dietetic canned ground foods on the base of oceanic fishes with plant additives.     

Bisphenol A in canned foods in New Zealand: an exposure assessment.

Exposure to bisphenol A (BPA) from the consumption of canned and bottled food has been determined for New Zealand adults. Eighty different canned foods purchased from retail outlets in Christchurch, New Zealand, between November 2003 and February 2004 were analysed for BPA concentration by gas chromatography/mass spectrometry. BPA was detected in all foods analysed except for soft drinks. Concentrations ranged from < 10 to 29 microg kg(-1), except for individual samples of tuna, corned beef and coconut cream, which were 109, 98 and 191 microg kg(-1) , respectively. The limit of quantitation was <10 microg kg(-1) for foods of low fat content (< 1%) and <20 microg kg(-1) for foods containing >1% fat. Mean concentration data were combined with 24-h dietary recall information for 4399 individual consumers. Mean and maximum exposures were 0.008 and 0.29 microg kg(-1) bw day(-1), respectively, well below the temporary tolerable daily intake of 10 microg kg(-1) bw day(-1) given by the European Commission in 2002. The results of the present survey suggest that the levels of BPA identified in canned foods are unlikely to be of concern to adult health, and there is no reason for consumers to change their consumption patterns as a result of these findings. When the concentration data found in the current survey are applied to an oestrogenicity model for an adult male, the contribution of BPA to the total oestrogenicity from 16 food components is 7%. The impact of this level of oestrogenicity remains unclear.     

困扰中国罐头发展的三大难题——访中国罐头工业协会梁仲康理事长

<正> 山雨欲来风满楼。这是记者近日采访中国罐头工业协会梁仲康理事长之后,对目前我国罐头工业发展态势的感受。 尽管是创汇大户,但一个缺少龙头企业,基本上没有品牌,只靠定向加工卖原料的行业,如何面对21世纪经济全球化的国际、国内两个市场?外企进入国内罐头市场是大势所趋,中国罐头难道不正面临着“既走不出国门,又丢失国内市场”的危机?靠别人吃饭,不行。靠别人吃饭,还自得其乐,更是糊涂观念。百分之二十的年增长速度确实娇人,但这     

Concentrations of bisphenol A in the composite food samples from the 2008 Canadian total diet study in Quebec City and dietary intake estimates

A total of 154 food composite samples from the 2008 total diet study in Quebec City were analysed for bisphenol A (BPA), and BPA was detected in less than half (36%, or 55 samples) of the samples tested. High concentrations of BPA were found mostly in the composite samples containing canned foods, with the highest BPA level being observed in canned fish (106 ng g(-1)), followed by canned corn (83.7 ng g(-1)), canned soups (22.2-44.4 ng g(-1)), canned baked beans (23.5 ng g(-1)), canned peas (16.8 ng g(-1)), canned evaporated milk (15.3 ng g(-1)), and canned luncheon meats (10.5 ng g(-1)). BPA levels in baby food composite samples were low, with 2.75 ng g(-1) in canned liquid infant formula, and 0.84-2.46 ng g(-1) in jarred baby foods. BPA was also detected in some foods that are not canned or in jars, such as yeast (8.52 ng g(-1)), baking powder (0.64 ng g(-1)), some cheeses (0.68-2.24 ng g(-1)), breads and some cereals (0.40-1.73 ng g(-1)), and fast foods (1.1-10.9 ng g(-1)). Dietary intakes of BPA were low for all age-sex groups, with 0.17-0.33 μg kg(-1) body weight day(-1) for infants, 0.082-0.23 μg kg(-1) body weight day(-1) for children aged from 1 to 19 years, and 0.052-0.081 μg kg(-1) body weight day(-1) for adults, well below the established regulatory limits. BPA intakes from 19 of the 55 samples account for more than 95% of the total dietary intakes, and most of the 19 samples were either canned or in jars. Intakes of BPA from non-canned foods are low.     

Survey of bisphenol A and bisphenol F in canned foods.

Bisphenol A (BPA) and bisphenol F (BPF) have been determined in a range of canned foods. Sixty-two different canned foods were purchased from retail outlets in the UK from January to November 2000 and the contents extracted and analysed by GC-MS for BPA and BPF isomers. The following canned products were analysed: fish in aqueous media, 10 samples; vegetables, 10; beverages, 11; soup, 10; desserts, five; fruit, two; infant formula, four; pasta, five; and meat products, five. BPF isomers were not detected in any of the canned foods with detection limits of 0.005 mg kg(-1) for the 2,2' and 2,4' isomers and 0.01 mg kg(-1) for the 4,4' isomer. BPA was detected in 38 samples with a detection limit of 0.002 mg kg(-1). Of these, BPA was quantified in 37 canned foods at levels from 0.007 mg kg(-1), with one sample of meat containing a mean level of 0.38 mg kg(-1). All other samples contained <0.07 mg kg(-1) BPA.