共查询到20条相似文献,搜索用时 156 毫秒
1.
2.
3.
4.
5.
微波间歇干燥过程中荔枝整果的物理变化及机理探讨 总被引:1,自引:0,他引:1
为了探讨微波干燥荔枝整果的热质变化机理,揭示干燥过程中荔枝的物理变化过程。基于荔枝的干燥速率、能量消耗、温差梯度、褐变情况和果肉收缩度的变化,分析了微波间歇干燥荔枝鲜果至半干型荔枝干过程中的物理变化过程,证明了采用微波间歇干燥工艺干燥整果荔枝具有快速干燥、半干型荔枝干果肉质量均匀、低能耗、设备工艺简单的优点。实验表明在综合能耗、色泽和收缩度的条件下,700W微波输出功率下7s/65s加热间歇时间为最佳工艺,能耗为2.11,荔枝干呈现均匀金黄色,L*、a*、b*值分别为37.5、14.4和16.4,果肉收缩度遵循近线性膨胀/收缩,果皮表面无明显凹陷。实验研究为半干型荔枝干选择适宜的微波干燥方式和研究微波干燥中荔枝的水分和温度变化的计算机仿真模型提供了参考。 相似文献
6.
7.
8.
9.
荔枝罐头微波杀菌的温度及其贮藏期质构和颜色的变化 总被引:2,自引:0,他引:2
探讨了糖水荔枝罐头微波杀菌的温度历程和不同贮藏条件(温度、时间、光照)对其质构和颜色的影响.微波杀菌设备包括实验室装置和生产规模的隧道式微波杀菌-无菌封罐系统.贮藏试验的时间长度为180d.研究结果表明,应用微波隧道式杀菌-无菌封罐新工艺生产糖水荔枝罐头,可明显缩短加热杀菌时间.随着贮藏时间的延长,其质构指标和色泽指标均呈显著下降趋势,其中4℃条件下贮藏的糖水荔枝罐头,其品质保持较好;贮藏温度的上升使果内品质下降的速度加快;室内光照对荔枝果肉硬度和颜色影响不显著. 相似文献
10.
11.
12.
北京和河北地区食用菌质量安全状况调查与分析 总被引:1,自引:2,他引:1
目的通过对北京和河北地区4种有代表性的食用菌平菇、金针菇、香菇(干品和鲜品)和黑木耳(干品)开展污染物监测工作,掌握该地区食用菌质量安全现状。方法在生产基地、流通市场分别进行抽样调查,总共抽取95个食用菌样品,并对农药残留、重金属、甲醛、二氧化硫、硫酸镁等化学污染物进行监测。结果研究发现,在北京和河北生产基地中,生产环节使用农药种类和次数较少,香菇、平菇、金针菇鲜品中农药和重金属等各风险因子超标率较低,只有平菇中氯氟氰菊酯超标率为3.3%。流通市场抽取香菇和黑木耳干品中农药、二氧化硫及重金属超标率相对较高,其中黑木耳干品中多菌灵、氯氰菊酯超标率均为8.3%,铅超标率为20.0%;香菇干品中砷、镉超标率均为20.0%,二氧化硫超标率为40.0%。结论为保证食用菌的质量安全,应加强对加工、贮藏和运输等流通环节的监管力度。 相似文献
13.
中国餐饮业卫生监督法规体系的现状与比较 总被引:2,自引:1,他引:1
徐娇 《中国食品卫生杂志》2008,20(1):15-18
目的推动我国餐饮业各项法律法规的实施,为各地卫生监督部门理顺监管思路提供参考。方法从法规、标准、规范、制度、管理办法展开论述,对我国现行的餐饮业卫生监督法规体系和制度进行了介绍和比较分析。结果我国有关餐饮业的管理制度是相容的,HACCP在餐饮业应用具有一定的特殊性。结论餐饮业只要认真贯彻执行有关法律法规,就可最大限度预防食物中毒。 相似文献
14.
15.
16.
In this study, the minor and major mineral contents of 31 kinds of medicinal and aromatic plant collected from the south region of Turkey in 2004 year were established by inductively coupled plasma atomic emission spectrometry (ICP-AES). The samples were composed of Al, Ca, Fe, K, Mg, Na, P and Zn. The highest mineral concentration were measured between 57.70–2962.74 mg/kg Al, 1160.04–16452.88 mg/kg Ca, 44.83–1799.5 mg/kg Fe, 3570.73–27669.72 mg/kg K, 477.17–4313.59 mg/kg Mg, 1102.62–20912.33 mg/kg Na, 443.60–9367.80 mg/kg P and 7.18–48.36 mg/kg Zn. The highest values of Ca, K and P were established in Foeniculum vulgare (bitter fennel) (16452.88 mg/kg), Ocimum minumum (basil) (27669.72 mg/kg) and F. vulgare (bitter fennel) (9367.80 mg/kg), respectively. The heavy metal contents were determined too low in all samples. 相似文献
17.
ABSTRACT: Pork loin and belly cuts were pumped to 110% of their original weight with solutions containing 5% of various ingredients (sodium ascorbate, garlic, and onion powder), and evaluated the physicochemical properties, and antioxidant and antimicrobial activities during refrigerated storage at 8 °C. The addition of garlic and onion powder tended to increase redness (a) and yellowness (b) in both the belly lean and loin with the exception of a few cases. Free fatty acid values in both pork belly and loin cuts were reduced with the addition of these ingredients, as compared to the control. Significant differences in peroxide values were observed in sodium ascorbate and garlic‐injected belly, and in sodium ascorbate and onion‐injected loin, as compared to the control. Thiobarbituric acid reactive substance values in the pork belly with garlic or onion powder were significantly lower than in the belly without these ingredients or with sodium ascorbate (P < 0.05). Total plate counts were lower in both the belly and loin containing garlic and onion powder, as compared to the control. In both the belly and loin cuts, the content of oxidative products (volatile compounds) was reduced with the addition of garlic and onion powder, particularly the aldehydes (hexanal). Overall, garlic and onion in enhanced meats showed an antioxidant activity as effective as that of sodium ascorbate and also an antimicrobial effect to inhibit the growth of total bacteria and Enterobacteriaceae. 相似文献
18.
19.
20.
目的 调查分析浙江金华地区肉鸡屠宰加工过程中空肠弯曲菌的污染现状及规律。方法 选择金华地区6家肉鸡屠宰加工企业, 通过直接计数法对空肠弯曲菌定性定量检测, 分析其流行病学规律。结果 采集的2139份样品中, 泄殖腔、脱毛、取内脏、消毒预冷、包装和速冻等环节样品的空肠弯曲菌阳性率分别为92.48%、83.39%、98.12%、79.31%、86.21%和77.45%, 空肠弯曲菌阳性数分别为12926.14±1821.84 CFU/g、379.01±67.44、856.66±206.27、110.57±19.52、138.01±76.5、67.90±46.79 CFU/100 cm2。总体上, 空肠弯曲菌阳性率和阳性数均呈现出先升高、后降低、再升高的变化规律, 大型企业的空肠弯曲菌污染情况较中小型企业要好。结论 所检测的6家肉鸡屠宰加工企业均被空肠弯曲菌污染, 大型企业应重视包装环节的生产工艺和卫生消毒, 中小型企业更要严格把控包装环节的操作规范, 提高脱毛和消毒预冷工艺。 相似文献