智能型超高温灭菌机

本文介绍可广泛用于乳品及低粘度流体食品的间接加热，双套盘管式超高温灭菌机的特点、结构原理与参数计算，并着重说明具有高科技含量、机电一体化的智能型超高温灭菌机中电脑控制器功能与控制系统主要元件。     

UHT（超高温灭菌）朱古力牛乳的研制

本文介绍了UHT朱古力牛乳的制作方法及其合理、可行的超高温杀菌生产工艺，其主要由牛乳、朱古力、白砂糖、稳定剂等调制而成，经长时间观察和尝试发现该产品具有稳定性好、口感佳等特点。     

超高温杀菌无菌包装与食品加工

超高温杀菌工艺与无菌包装技术最初主要用于牛乳及其制品的生产,现已广泛应用于果汁、豆乳、茶、酒、矿泉水等多种液体饮料和食品。牛乳及其制品的超高温杀菌与无菌包装工艺的开发     

红外线超高温瞬时灭菌机技术要求及试验方法

阐述了红外线超高温瞬时灭菌机的原理、性能及特点、相关技术要求、质量判定条件、试验方法和最终产品的检验方法。同时介绍了该设备制造、试验和终端产品检验的规范性文件。     

LH4A2型全自动超高温瞬时灭菌机

由乐惠集团宁波食品设备制造总厂设计、制造的新一代全自动超高温瞬时灭菌机,已投入运行在北京怀柔露露饮料有限公司的无菌包装生产线上,经使用证明该机的各项性能指标均达到设计要求,能完全满足无菌包装生产线的需求。该机的各项性能指标能完全     

CGW-I型超高温瞬时灭菌机测试和灭菌效果

乳品杀菌是乳品生产中十分重要的环节,它直接关系到人民饮用的安全性。乳品经过有效的灭菌,可以防止“病从口入”,保障身体健康。同时可以防止由微生物引起食品的腐败,延长保存时间。牛乳等流体食品的灭菌方法,经历了低温保持杀菌法、高温短时灭菌法(HTST法)、     

列管式超高温瞬时灭菌机的特点和电气控制

本文介绍了超高温瞬时灭菌和商业无菌的含义,论述了列管式超高温瞬时灭菌的工艺过程、原理、结构特点,从而论证了这是一门提高热交换效率,降低能耗的先进技术。     

超高温瞬时灭菌机在果蔬汁饮料加工中的应用

高温瞬时灭菌机已广泛应用在流体食品生产中,超高温瞬时灭菌技术和无菌灌装技术的结合应用已成为果蔬饮料生产的潮流。文章主要就管式超高温灭菌机和板式超高温灭菌机的原理、特点及其在果蔬饮料生产中的应用进行探讨。     

盘管式灭菌机在UHT牛奶加工中的优越性

在超高温瞬间灭菌(UHT)牛奶加工过程中,我们通常使用管式灭菌机间接加热牛奶。管式灭菌机分为盘管式灭菌机和列管式灭菌机两种。从设备设计原理对产品的质量保证、设备使用灵活性和设备实际运行成本三方面进行比较,盘管式灭菌机的设备性能比列管式灭菌机更具优越性。     

UHT机流量测定与恒温杀菌时间的验证

当泵的流量设定为常数后．通过测定在单位时间内通过UHT机恒温管的水的重量后得出质量流量ma,然后根据恒温管的内径d和水的密度ρ计算出流速u，再通过恒温管的长度L计算出杀菌时间t，要求杀菌时间t符合关键限值的具体要求.     

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in industrial plants located in different regions of the country. A total of 100 samples were submitted to the qualitative analysis of adulterants such as starch, chlorine, formol, hydrogen peroxide and urine. Except for starch, all the samples reported, at least, the presence of one adulterant. The use of chemometric methodologies such as the Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) enabled the verification of the occurrence of certain adulterations in specific regions. The proposed multivariate approaches may allow the sanitary agency authorities to optimise materials, human and financial resources, as they associate the occurrence of adulterations to the geographical location of the industrial plants.     

Age Gelation,Sedimentation, and Creaming in UHT Milk: A Review

Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three‐dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein‐enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat‐stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico‐chemical mechanism. Several factors are known to affect the physico‐chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.     

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

The negative effects of proteases produced by psychrotrophic bacteria on dairy products, especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide. These proteases are especially problematic, because it is difficult to control psychrotrophic bacteria during cold storage and to inactivate their heat‐resistant proteases during dairy processing. The predominant psychrotrophic species with spoilage potential in raw milk, Pseudomonas, can produce a thermostable extracellular protease, AprX. A comprehensive understanding of AprX on the aspects of its biological properties, regulation, proteolytic potential, and its impact on UHT milk can contribute to finding effective approaches to minimize, detect, and inactivate AprX. AprX also deserves attention as a representative of all extracellular metalloproteases produced by psychrotrophic bacteria in milk. The progress of current research on AprX is summarized in this review, including a view on the gap in current understanding of this enzyme. Reducing the production and activity of AprX has considerable potential for alleviating the problems that arise from the instability of UHT milk during shelf‐life.     

UHT乳贮存过程中V_A和V_C的变化

选择市场上3种UHT乳通过25、37℃和45℃恒温进行贮存温度加速实验比较VA和Vc含量的变化。结果表明,对于VA在3个不同的贮存温度下随贮存时间延长均不断下降,下降速率最高为45℃贮存,最高下降率达到82%,且随贮存温度升高下降越快;贮存中Vc含量变化在3种产品间无差异,且随贮存时间延长略下降,不同贮存温度间变化无差异。对于贮存中UHT乳的品质变化可以选择VA作为指标之一。     

Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups

Several countries use stabilisers in the product to avoid undesirable alterations, such as aggregation/gelation of proteins after thermal processing of UHT milk. Brazilian consumers' perception of these additives was investigated using virtual focus groups. Several relevant factors to the decision of consumers were elicited. The results show that most consumers do not have the habit of reading the UHT milk label and demonstrate a lack of knowledge about using stabilisers in UHT milk, even confusing it with preservatives. It is noted that the dairy sector must improve its communication strategies for UHT milk consumers.     

BPF2613型自动芯板拼接机简介

介绍了 BPF2613型自动芯板拼接机的主要技术参数、工作原理及机构,为全面提高国产胶合板质量,改进胶合板工艺发挥很大作用。     

全光谱SiO2结构色薄膜的加色法制备及其光学性能

为解决在制备不同粒径的小球来实现全光谱结构色过程中工作量大的问题,采用溶剂调控法合成粒径均匀的304、260、200 nm的SiO₂纳米颗粒,利用三原色加色法原理将3种不同粒径的纳米SiO₂悬浮液按照不同质量比两两混合,然后放在烘箱中进行重力沉降自组装,制备出全光谱非晶光子晶体结构色薄膜,探究混合比例对SiO₂光子晶体结构色的影响。同时为提高结构色的饱和度,将墨水添加到不同混合比例的SiO₂悬浮液中,研究墨水质量分数对光子晶体结构色的影响。结果表明：随着小粒径SiO₂比例的增加,结构色会出现蓝移现象;墨水质量分数越高,结构色亮度越低,色度呈先增加后减小趋势,当墨水质量分数为0.4%时,结构色饱和度最好。     

CO_2气体保护自动焊在钢构件制作中的应用实践

简述钢结构件的用途和市场状况:钢结构件焊接量大,要求高;CO2气体保护自动焊与手工电弧焊相比,可提高效率3～5倍,节省焊接材料58%,节电43%,具有焊接成本低、效率高、焊缝成型好、可操作性强等特点,应用广泛。CO2气体保护自动焊焊接设备主要由焊接电源、焊接机头、焊接小车、操作台等组成。对焊接设备各部分功能进行分析,给出焊接电压、焊接电流、焊接速度、送丝速度等工艺参数,并就焊丝伸出量、CO2气体流量、焊丝质量等对焊接的影响作重点分析。以焊接吊车梁为例,说明焊前准备、焊接、焊缝修整等焊接工艺过程及注意事项。     

GT4B2型真空自动封罐机的操作与调整

本文阐述了GT4B2真空自动封罐机的操作与调整技术 ,这对于拥有相近类型的封罐机用户颇有相当的参考价值