HACCP管理系统在肉味香精生产中的应用

肉味香精作为一种食品添加剂,与食品的安全性有着直接的关系。HACCP体系是一个确认、分析和控制生产过程中可能发生的安全性危害的系统方法。通过分析肉味香精生产中可能发生的生物、物理和化学性危害,确定生产过程中的关键控制点,制定控制和纠偏措施,可以保证肉味香精生产的安全性。     

化工建设计划管理

在我国市场经济的不断完善的新形势下,对项目建设的规范化要求也越来越高,加强化工工程项目建设的进度管理已成为市场经济的需求。计划管理是以现代科学方法确定进度目标,通过把工期目标和任务层层分解,编制合理的进度计划与资源供应计划进行进度控制,在与其它目标相协调的基础上实现工期目标。针对化工工程项目存在的问题从组织机构、技术、质量、安全、生产资源等方面制定了保证措施,通过应用WBS对项目进行细化和分解,制定进度计划,确定影响项目进度的关键路径,并进行重点控制。     

Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry

The adoption of the Hazard Analysis and Critical Control Point (HACCP) system is necessary to assure the safety of the product in the cheese-making industry. The compliment of pre-requisite programs as Good Manufacture Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) are required before the implementation of the HACCP plan. GMPs are the standards related to equipments, tools, personnel, etc. SSOPs are the procedures related to hygiene and sanitation of the plant and workers. The aim of this study was to assess the compliment of the pre-requisite programs and the microbiological conditions of the Gouda type cheese-making process in a Venezuelan processing plant before designing a HACCP plan. Samples were: (a) raw milk, pasteurized milk, curd and ripened cheese, (b) water, (c) environment of the production areas and ripening premises, (d) equipments before and after sanitation, (e) food handlers. Microbiological analyses were done according to COVENIN standards. This study showed that even though pasteurization process was effective to kill pathogen bacteria of the raw milk and the water was safe, however there are deficient manufacture practices in the hygiene as well as in sanitation of the plant and food handlers. Prerequisite programs (GMP-SSOP) of this industry need to be well established, controlled and evaluated.     

Hazard analysis and critical control points in deep‐fat frying

The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduced their polar compound values to less than 25% by mass.     

Development of a web-based emergency preparedness plan system in Korea

The chemical industry treats a huge quantity of hazardous and harmful flammable liquids, combustible gases and toxic materials. Therefore, there is a high potential for fires, conflagrations, explosions and toxic leaks. To minimize the possibility of such hazards, the Korean government has been enforcing an EPP (Emergency Preparedness Plan) in accordance with the Toxic Chemicals Controls Act since 1996. However, 70% of the targeted small and medium-sized enterprises are struggling with the independent implementation of EPP, and 30% of the EPP grades being used are not amenable to approval and further application. As a result, we have developed a web-based emergency preparedness plan system. The main purpose of the program is to provide a safety management system to each facility in order to enable accidents to be prevented and accidents to be immediately controlled. The program also helps government or related agencies to control a number of accidents that occur in small companies throughout the entire country.     

Innovative polyamide‐based packaging of fresh meat

Innovative polymeric films based on blends of nylon 6 and ethylene‐co‐vinyl alcohol, previously tested by contact with the simulating fat‐containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf‐life evaluation, the microbiological parameters and some chemical–physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 23–29, 2004     

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. Methods: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. Results: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. Conclusions: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.     

HACCP在腌腊肉生产中控制铅的应用

应用HACCP原理,对腌腊肉生产过程中影响食品安全性的Pb危害因素进行了分析,研究确定了铅的关键控制点、临界值,并采取相应的控制措施,将铅的危害因素降低至最低限度,从而在腌腊肉生产中对铅进行了有效的安全控制。     

Application of HACCP principles in drinking water treatment

One of the most important tasks at any water treatment plant is safeguarding the quality of drinking water. Worldwide, the drinking-water sector is increasingly aware of the limitations of end-product testing for ensuring safety. One limitation is the steady increase in the number of potentially occurring pathogens and chemicals that need to be monitored. A further limitation is the delayed availability of results in relation to the timing of interventions needed to maintain the safety of a supply. Ensuring the safety of a supply requires monitoring not only of the finished drinking-water, but particularly of parameters which indicate whether the key control measures in a given process are functioning correctly. Preventative measures have therefore become very important. The Hazard Analysis Critical Control Points system (HACCP) is a food safety management system which uses the approach of controlling critical points in food and drink production, and the framework of its concept consists of 7 principles. According to the Council Directive 93/43/EEC and the recent Regulation (EC) No 852/2004 on the hygiene of foodstuffs, the application of HACCP in food production is obligatory. In the present work, the HACCP principles were applied to the Aspropyrgos Water Treatment Plant. The critical control points identified include filtration and chemical disinfection.     

Some Characteristics of Ultrasonic Welding of Polymers

Ultrasonic mechanical vibrations are usually introduced perpendicular to the welded surfaces, which coincides with the direction of the clamping force. The characteristics of the physical processes in ultrasonic welding (USW) of polymers cause heating of the parts to occur primarily at the site of their contact. For this reason, it is possible to form a high-quality weld at a lower temperature than with other kinds of welding. In some cases, USW of polymer parts is even possible at a temperature below their pour point (melting point), which allows obtaining welded articles made from different polymers and welding polymers whose degradation temperature is comparable to or lower than the melting point [fluoroplastic, poly(ethylene terephthalate)]. One of the most important characteristics of USW is the possibility of forming a high-quality weld at a relatively large distance from the site of introduction of mechanical energy, which allows obtaining sufficiently strong welded joint in articles of very complicated design. The possibility of manufacturing welded joints of polymers with contaminated surfaces significantly expands the range of application of USW, as it can be used for hermetic sealing of polymer containers filled with finished products. USW allows industrial production of nonwoven cloth both from purely thermoplastic polymer fibers and from blends with natural or other chemical fibers.     

Oxidative stability of fermented meat products

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.     

基于B／S体系结构的化工机械产品检验工艺设计

随着我国化工机械制造业的技术水平的提高，整个生产过程不只是局限在特定范围内，而是在整个市场范围内实现资源优化配置，这就要求化工机械零配件的生产实现资源共享，分析了化工机械行业的质量检验需求，提出了基于B／S体系结构的化工机械产品检验工艺设计内容、总体框架及其实现的关键技术。     

Preparation and evaluation of fish portions from shrimp by-catch

Fish portions were obtained from a mixture of fish flesh from shrimp by-catch. Physical, chemical, microbiological and sensory tests were done to evaluate quality of raw materials, formulations and processing conditions. Several technological procedures proved to be feasible for this product. Stability of frozen products for four months was determined by physical, chemical and microbiological tests, the results of which indicated its stability during the study period. Findings of our study, therefore, suggest the potential of shrimp by-catch for the preparation of fish portions in view of its high acceptability and simple processing technique, by using marine resources not fully utilized at present.     

Konservierung mit einer synergistisch wirksamen O-Nitroalkyl-N-phenylcarbamat-Kombination

Preservation with a Synergic O-Nitroalkyl-N-Phenyl-Carbamate-Combination The research on preservatives is directed towards the development of antimicrobial substances having wide range of microbiological action without undesirable toxicological effect, which are not adversely affected by other substances or by physical and chemical means. A new antimicrobial product based on nitroalkyl-N-phenyl-carbamates (M 22), which fulfils the above conditions, is reported.     

1500t/a多晶硅装置安装调试总结

总结了江西景德半导体新材料有限公司1 500 t/a多晶硅装置安装调试情况,指出:设备的合理选型是达到设计能力的前提,装置清洗是保证系统清洁度的关键,规范施工是确保装置顺利开车的有力保障,所以从立项到试开车,每个阶段都需要制定一个缜密完善的施工方案,保证安装品质,使装置能够顺利达标、达产。     

The role of inorganic fertilizers and their management practices

Nutrient management is the key issue in sustainable soil fertility. N, P, K fertilization aims not only for a high economic return of the investment through optimized yield and quality, but also for minimum environmental hazards. The basic concept underlying integrated plant nutrition systems, is the maintenance and possible increase of soil fertility for sustaining enhanced crop productivity through optimal use of all sources of plant nutrients, particularly inorganic fertilizer, in an integrated manner and as appropriate to each specific ecological, social and economic situation. Much research has established the importance of fertilizers in increasing the fertility of soil and in influencing its productivity. It has been observed that applying fertilizers causes many changes in the soil, including chemical changes, that can positively or negatively influence its productiveness. Only a fraction of the fertilizer applied to the soil is taken up by the crop, the rest either remains in the soil or is lost through leaching, physical wash-off, fixation by the soil, or release to the atmosphere through chemical and microbiological processes. The critical information on the relative merits of different fertilization practices such as method of fertilizer placement, time and rate of application and type of fertilizers, is essential. Results from different field and laboratory experiments which helped to achieve maximum efficiency, in the most economical and sustainable way of fertilizer use to reduce the nutrient losses and production costs to the farmers and prevent environmental pollution are presented in the paper.     

食品安全性与HACCP

食品安全是当前世界范围内存在的重要问题 ,保证食品的安全对人类健康十分必要。HACCP体系是一种预防性的质量控制体系 ,对建立现代食品安全系统具有重要的指导意义。主要讨论目前食品安全性存在的问题 ,并介绍了HACCP体系在食品安全方面的应用     

Wave propagation velocities in integrated PLS based control of a simulated moving bed process

The simulated moving bed (SMB) is a continuous chromatography process for separation of chemical mixtures. It has been used in large-scale industrial production of cheap specialty products like sugar separation, as well as small-scale production of high value products like enantiomer separation in the pharmaceutical industry. Physical models can be employed in control of SMB processes, but it can be difficult to obtain accurate physical parameters. Empirical models do away with the need to obtain parameters, but without physical representation, they may not be suitable for control applications. In this research paper, wave propagation is linked with the empirical model to enhance the physical constraint on designing SMB. However, there is an interaction between the zonal wave velocities and process outputs; thus, control strategies based on the partial least squares (PLS) are proposed in this work. PLS decoupling of the system to achieve pairs of SISO (single input single output) in the subspace is useful because the conventional SISO can be directly applied to the control design. The use of wave propagation allows the application of the constraints in Zones II and III based on the shifting of the wave fronts. Two modes of control are proposed: cycle to cycle and within cycle. The performance of these control strategies is assessed by implementation on a virtual eight-column SMB unit for set-point tracking and disturbance rejection.     

煤焦化企业存在的职业病危害因素及对策措施

识别了煤焦化主要工艺过程存在的职业病危害因素,根据工艺特点分类归纳出了煤焦化企业重点控制的职业病危害因素为:粉尘(煤尘、焦炭尘、煤烟尘)、化学毒物(一氧化碳、氰化氢、硫化氢、氨、苯及苯系物、焦炉逸散物)、物理因素(噪声、振动、高温、电离辐射),明确了重点职业危害因素的控制场所,并提出了相应的危害防护措施,为煤焦化企业预防、控制和消除职业病发挥重要的指导作用。