共查询到20条相似文献,搜索用时 78 毫秒
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<正> 毫不夸张地说,每个人几乎都饮用过啤酒和PET瓶装饮料。这种由聚酯物吹塑而成的瓶子以优异的性能,正逐步稳定地取代金属和玻璃容器,而且相应的制造设备和工艺也不断地发展。 相似文献
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聚酯是以PET为代表的热塑性饱和聚酯的总称.包括PBN、PET、PCT及其共聚物。聚酯按用途可分为纤维和非纤维两大类,后者包括薄膜、容器和工程塑料。在包装领域中.聚酯尤以包装容器的发展最为引人注目,现在已有20%以上的PET用于包装材料.且呈逐年上升的趋势。 相似文献
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以杜仲籽油为主要原料,对杜仲籽油微乳饮料的生产工艺进行研究,通过正交试验探讨了原料配比、乳化剂与稳定剂复配比例,通过单因素试验探讨了剪切工艺条件。结果表明:杜仲籽油微乳饮料原料配比为杜仲籽油、β-环糊精、麦芽糖浆、柠檬酸用量分别为2. 0%、2. 5%、7. 5%、0. 15%;以大豆卵磷脂、单甘酯、果胶、CMC-Na为复配乳化稳定剂,用量分别为1. 0%、1. 0%、0. 12%、0. 12%;在8 000~10 000 r/min、75~85℃下进行高速剪切乳化分散25 min,形成稳定的油包水体系,风味、口感及稳定性较好,微生物指标在国标范围内。 相似文献
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Product packaging has become a focal point in environmentalists' objections against marketing practice. Successful packaging policy critically depends upon knowledge of consumer behaviour with respect to product packaging and packaged products. The present paper addresses three relevant issues in the context of beverage containers: (1) to what extent do consumers recognize environmental aspects in their perception of product packagings; (2) to what extent do they consider environmental aspects in their preference formation; and (3) to what extent do they prefer environmental aspects consistently across different beverages. The results indicate that environmental impact of product packagings is a salient aspect of product perception, but that in preference formation consumers balance environmental aspects against personal benefits, such as convenience. Consumers differ in the importance they attach to environmental aspects, and the attached importance is highly product-specific. 相似文献
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将具有减肥作用的功能性因子L-肉碱和膳食纤维与其它营养成分经科学配制。制成了具有减肥瘦身功效的功能性减肥饮料,以满足更多消费者的需要。 相似文献
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Shahla Farhadi Kianoush Khosravi‐Darani Mortaza Mashayekh Amir M Mortazavian Abdorreza Mohammadi Farzaneh Shahraz 《International Journal of Dairy Technology》2013,66(1):127-134
A dairy beverage containing propionic acid was produced using the adjunct starter cultures with Lactobacillus acidophilus and Propionibacterium freudenreichii ssp. shermanii. The impacts of temperature (30, 35 and 40 °C) and inoculation ratio (1:2, 1:4 and 1:8) on propionic acid production and viability of micro‐organisms were studied. The incubation temperature had a significant adverse (P < 0.05) effect on the viability of P. freudenreichii and propionic acid production. Maximum amount of produced propionic acid (in 1:4–30 °C treatment) was 0.77%w/w. P. freudenreichii and L. acidophilus counts remained high (9 × 106 and 1.5 × 106 cfu/mL, respectively) after cold storage. 相似文献
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一次性餐饮具中微量甲醛的溶出实验研究 总被引:1,自引:0,他引:1
一次性餐饮具中甲醛的残留量倍受关注,实验采用乙酰丙酮法测定在不同浸泡溶液(25℃水、95℃水和60℃4%乙酸)和不同浸泡条件(恒温静置、超声波作用、紫外照射和微波炉加热)下一次性餐饮具中甲醛的溶出情况。结果表明,用60℃4%乙酸浸泡纸质餐饮具2h,甲醛的溶出量最高可达0.102mg/L;而用95℃水浸泡并经紫外照射后,甲醛溶出量达到0.131mg/L;当用60℃4%乙酸浸泡同时经紫外照射后,甲醛的溶出量可增至0.213mg/L,是95℃水恒温浸泡时的2倍。此外,实验发现:外表有印刷图案的纸质餐饮具在相同的浸泡溶液和浸泡条件下,甲醛的溶出量均高于无印刷图案的餐饮具,且溶出量随着浸泡时间的延长而增加。 相似文献