食品工厂常用的废水控制和处理方法

较系统地阐述了食品工厂常用的废水控制和处理方法 ,其中有物理法、物理化学法、化学法和生物化学法。     

Food Waste Management by Life Cycle Assessment of the Food Chain

ABSTRACT: In the past, environmental activities in the food industry used to be focused on meeting the requirements set by authorities on waste and sewage disposal and, more recently, regarding emissions to air. Today environmental issues are considered an essential part of the corporate image in progressive food industries. To avoid sub-optimization, food waste management should involve assessing the environmental impact of the whole food chain. Life cycle assessment (LCA) is an ISO-standardized method to assess the environmental impact of a food product. It evaluates the resources used to perform the different activities through the chain of production from raw material to the user step. It also summarizes the emission/waste to air, water, and land from the same activities throughout the chain. These emissions are then related to the major environmental concerns such as eutrophication, acidification, and ecotoxicity, the factors most relevant for the food sector. The food industry uses the LCAs to identify the steps in the food chain that have the largest impact on the environment in order to target the improvement efforts. It is then used to choose among alternatives in the selection of raw materials, packaging material, and other inputs as well as waste management strategies. A large number of food production chains have been assessed by LCAs over the years. This will be exemplified by a comparison of the environmental impact of ecologically grown raw materials to those conventionally grown. Today LCA is often integrated into process and product development, for example, in a project for reduction of water usage and waste valorization in a diversified dairy.     

商业票据企业产品的延伸与增值

<正>中国的商业票据企业经过十几年的发展,取得了令印刷界瞩目的成绩。在过去的十几年,商业票据企业为我国安全印刷业的发展做出了巨大贡献,特别是为相关部门(如税务、银行、财政、交通、邮政等)提供的服务,发挥了其应有的作用。     

国外保健食品类似产品功能声称管理及对我国食品声称管理的启示

声称并具有特定保健功能或者以补充维生素、矿物质为目的的食品,在我国被定义为保健食品。全球范围内此类产品的定位、要求和名称不尽相同。我国《食品安全法》明确规定保健食品声称保健功能应当具有科学依据,不得对人体产生急性、亚急性或者慢性危害。《食品安全法实施条例》规定对保健食品之外的其它食品,不得声称具有保健功能。本文聚焦保健食品类似产品功能声称管理,在系统梳理美国、欧盟、加拿大、韩国等国家和地区做法的基础上,总结我国保健食品功能声称管理的现状和特点,提出完善我国普通食品和保健食品声称的建议。     

我国绿色食品种植业产品风险管理初探

分析我国绿色食品种植业产品质量控制的现状以及存在的问题,提出可行的应对策略及建议,以增强绿色食品的管理规范,利于监管部门按照绿色食品种植业产品的要求进行证后监管工作,以进一步加强提高绿色食品种植业产品的公信力。     

食品添加剂与产品质量检验

<正> 我们检验食品添加剂首先是通过作为 某些单独食品产品的食品添加剂按照它的产品标准(国家标准、轻工业部或部级标准、地区性标准、企业标准,这4级标准必据其一)来判断该食品添加剂质量内在特征,其外包装也应符合GB7718-94《食品标签通用标准》的有关要求,标识上应有产品名称、配料表(单一成分可不标)、净含量、厂名与厂址、产     

现代分离技术在高附加值食品添加剂行业的工业应用

主要介绍膜过滤技术、离子交换技术、色谱分离技术等现代分离技术在食品添加剂生产上的工业应用状况，如果葡糖浆、多元醇、氨基酸、有机酸、维生素、酶制剂等。     

现代分离技术在高附加值食品添加剂行业的工业应用

主要介绍膜过滤技术、离子交换技术、色谱分离技术等现代分离技术在食品添加剂生产上的工业应用状况,如果葡糖浆、多元醇、氨基酸、有机酸、维生素、酶制剂等.     

ISO22000食品安全管理体系在熟肉制品中的应用

熟肉制品安全与其在消费环节(由消费者摄入)食源性危害的存在有关。由于在食品链的任何阶段都有可能引入食品安全危害,因此,必需对整个食品链进行充分的控制,熟肉制品安全是要通过食品链中所有参与方的共同努力来保证。熟肉制品安全一直是食品供应链中的一个重要问题,ISO22000:2005《食品安全管理体系—对食品链中任何组织的要求》,为熟肉制品安全管理提供了标准。     

食品安全追溯系统在肉制品质量管理中的应用

近年来,由于食品安全事件(食物中毒、疯牛病、口蹄疫、禽流感等畜禽疾病以及严重农产品残药、进口食品材料激增等)频繁发生,严重影响了人们的身体健康,引起了全世界的广泛关注,如何对食品有效跟踪和追溯,已成     

斯达油脂酵母发酵食品生产废水产油脂的研究

为探索食品工业废水资源的再利用手段,在测定河南南阳地区的豆制品、啤酒和淀粉生产废水的基础上,分别以这些废水为培养基进行斯达油脂酵母(Lipomyces starkeyi 1809)产油脂的摇瓶培养,从中筛选最适废水培养基;采用单因素试验设计,初步优化工艺条件;利用气相色谱分析菌体油脂脂肪酸组成.结果表明:在3种废水中,啤酒生产废水最适于斯达油脂酵母发酵产油脂,其适宜发酵条件为废水自然沉降24 h、废水pH 6.5、接种量14%、装液量130mL、发酵时间120 h.按此条件,在28℃、120r/min的摇床下培养120 h,菌体生物量、油脂产量、油脂含量、油脂系数和废水的COD降解率分别达到6.12g/L、3.24g/L、53%、14.9和69.7%,比优化前分别提高了21.4%、39.5%、12.7%、40.9%和13.4%.所产油脂的不饱和脂肪酸指数(IUFA)高达68.99%,比对照高7.63%,说明利用啤酒生产废水培养斯达油脂酵母,有利用不饱和脂肪酸的合成和积累.本试验结果为有效利用食品工业废水资源提供了新途径.     

国外粮食减损治理模式及经验启示

治理粮食损失浪费是世界性难题,不同国家由于发展阶段、政治结构和治理理念不同导致对粮食损失浪费的治理模式也存在明显差异性。研究认为,各国反对粮食损失浪费的理论根基可归纳为三种：一是粮食损失浪费造成巨大资源环境负担;二是粮食损失浪费造成明显公共财富损失;三是粮食损失浪费造成粮食自给率下降危害国家安全。基于此,认为国外主流国家存在三种典型粮食损失治理模式,即欧洲国家形成的以可持续发展理念为主的治理模式,美国形成的以公共财富管理理念为主的治理模式,日韩形成的以资源和安全理念为主的治理模式。结合我国发展阶段和损失特征,提出了深入实施节粮行动、加大专项投入力度、提高科技支撑水平、强化消费引导宣传、加强国际合作共治等政策建议。     

Promoting the Development of Value-added Specialty Foods through University-based Food Venture Centers

ABSTRACT: Food entrepreneurship is a vital part of the food industry that focuses on creating specialty foods from agricultural products. Many entrepreneurial businesses are farm-based to complement the fresh market with longer shelf-life value-added processed foods that utilize products not suited for the fresh market, and excess production that commonly ends up as farm waste/losses. In some cases, the agricultural production is solely dedicated to fulfill the specialty niche market targeted by the small processor. Food entrepreneurs need comprehensive assistance to become successful processors and marketers. As start-up ventures, their knowledge and economic resources are limited. Support from university-based food venture centers must include training, counseling, technical services, regulatory compliance assistance, technology transfer, and specialized referrals. The Northeast Center for Food Entrepreneurship, a joint effort of Cornell Univ. and the Univ. of Vermont, is a successful model that benefits from key partnerships to promote food ventures in rural and urban communities. For the last 3 years the center has provided assistance and training to more than 3500 individuals interested in food entrepreneurship, and assisted the development and marketing of over 1000 specialty products. Three examples of farm-based value-added enterprises are presented to highlight the center's accomplishments and economic impact.     

发展中的食品鉴定技术

随着国际食品贸易额的增加,进行食品种类鉴定成为必需。食品种类鉴定可通过种特异的蛋白质谱带或DNA谱带进行。等电聚集、DNA序列分析,RFLP、SSCP、RAPD和LP-RAPD以及AFLP技术都能作为食品种类的鉴定方法。生物芯片将成为检验和鉴别食品的重要方法。     

食品加工厂生产废物控制的探讨

本文对食品工厂制造环节中的废物控制问题进行了探讨,列举一些废物控制和管理的措施及实用技术,探讨了废物减少甚至消除的解决方案。