无磷保水剂对南美白对虾冻藏期间保水性的影响研究

为了探究食盐、海藻糖、碳酸氢钠对南美白对虾虾仁保水性的影响,以浸泡增重率、解冻增重率、蒸煮损失率为指标,通过L9(34)正交试验,最终确定了无磷保水剂浸泡液各组分的质量分数最优组合为氯化钠0.2%,海藻糖2.2%,碳酸氢钠0.8%。然后以离心损失率、水分含量、质构特性、肌原纤维蛋白溶出量、热诱导凝胶保水性及低场核磁特性为指标,使用试验得到的无磷保水剂配方对虾仁进行处理,研究了冻藏3个月内虾仁的保水性变化。与对照组比较,离心损失率前60d为负值,冻藏至90d时才为0.54%;热诱导凝胶保水性和肌原纤维蛋白溶出量随着冻藏时间延长,下降缓慢;T2弛豫时间所表现出的保水性比较稳定;在同一时间,各保水性指标均表现出差异显著(p0.05)。因此说明,试验得到的无磷保水剂配方能够有效的提高虾仁的保水性,可以在实践中生产使用。     

阿根廷鱿鱼无磷保水剂的工艺配方优化

以阿根廷鱿鱼为试验材料,研究了山梨糖醇、碳酸氢钠、海藻糖、柠檬酸钠和食用盐对阿根廷鱿鱼保水性和抗冻性的影响。在单因素的基础上,确定山梨糖醇、碳酸氢钠、海藻糖和食用盐为关键因素,以浸泡增重率和解冻失重率为评判指标,采用L_9(3~4)正交试验优化阿根廷鱿鱼无磷保水剂配方。结果显示,最佳配方组合为:食用盐1.2%、碳酸氢钠0.8%、山梨糖醇0.6%、海藻糖0.4%。在此条件下,阿根廷鱿鱼浸泡增重率为14.8%,解冻失重率为1.63%。     

几种添加剂对南美白对虾保水性的研究

为了提高南美白对虾冻藏过程中的保水性,本实验以盐溶蛋白热诱导凝胶保水性(WHC)、硬度、浸泡增重率、解冻增重率、蒸煮损失率为指标,在单因素的基础上,通过L9(34)正交实验,分析了氯化钠、焦磷酸钠和三聚磷酸钠对南美白对虾虾仁保水性的影响,得到了复合保水剂配方,即氯化钠浸泡液质量浓度为0.8%,三聚磷酸钠为2.2%,焦磷酸钠为1.2%。与未处理组相比,解冻增重率从-2.17%升高至9.96%,蒸煮损失率从16.79%降至4.04%,WHC从31.18%升高至47.45%,硬度从21.5 N降至14.0 N。该复合保水剂中3种成分对虾仁保水性影响的主次顺序为氯化钠三聚磷酸钠焦磷酸钠。实验得到的复合保水剂配方能够有效的提高对虾的保水性,可以作为低磷保水剂投入生产使用。     

南美白对虾虾仁无磷保水剂的响应面优化研究

为探讨氯化钠、碳酸氢钠和木薯淀粉对南美白对虾虾仁保水性的影响,利用响应面分析法(RSM)在单因素试验基础上,采用Box-Benhnken中心组合试验,以氯化钠、碳酸氢钠、木薯淀粉质量浓度为影响因素,以虾仁蒸煮损失率为响应值建立二次回归方程,通过响应面分析得到优化组合。最终确定复合无磷保水剂浸泡液中各组分的质量浓度为:氯化钠0.50%,碳酸氢钠0.50%,木薯淀粉1.50%,在此条件下,蒸煮损失率为17.59%。     

正交试验优化青虾仁保水关键工艺

通过实验研究青虾仁保水的关键工艺参数。在单因素的基础上,确定无磷保水剂用量、食用盐用量、保温浸泡时间及料液质量比为关键因素。以浸泡增重率为评判指标,采用L_9(3~4)正交试验优化青虾仁保水工艺参数。结果表明,青虾仁保水工艺参数的最佳组合为:食用盐用量为1.0%,保温浸泡时间为3h,料液质量比为1∶1.5,无磷保水剂用量为1.5%。以此最佳工艺参数组合加工的青虾仁浸泡增重率为21.48%。     

响应面法优化无磷复合抗冻剂研究

目的研究无磷复合抗冻剂海藻糖、海藻胶寡糖、乳酸钠及柠檬酸钠等对南美白对虾虾仁保水和抗冻性能的影响。方法将南美白对虾虾仁浸泡在不同溶液中,取出擦干测定浸泡增重率,然后将虾仁?18℃冻藏4 d后进行解冻,测定虾仁解冻损失率,选定不同无磷抗冻剂的浓度范围。然后根据Box-Behnken实验原理,以海藻糖、海藻胶寡糖、乳酸钠及柠檬酸钠质量浓度为影响因素,以虾仁浸泡增重率和解冻损失率作响应值,进行响应面优化分析。结果通过试验数据分析,获得虾仁无磷复合抗冻剂最佳配方:海藻糖质量浓度0.8%,海藻胶寡糖质量浓度0.8%,乳酸钠质量浓度0.7%,柠檬酸钠质量浓度1.2%,此时虾仁浸泡增重率为14.62%,冷冻虾仁解冻损失率为2.41%,与模型预测值基本相符。结论通过响应面法优化获得一种无磷保水剂配方,对南美白对虾虾仁有较好保水效果,且显著优于蒸馏水浸泡处理虾仁(浸泡增重率为5.27%,解冻损失率为9.05%),为开发一种安全、高效、适用于冷冻虾仁的无磷保水剂提供支持。     

冷冻鮰鱼鱼排无磷保水剂配方的开发与优化

文章重点对冷冻鮰鱼鱼排无磷保水剂的开发进行了研究。以冷冻鮰鱼鱼排为研究对象,以解冻失重率和蒸煮失重率为评价指标,通过添加NaHCO_3、Na_2CO_3、柠檬酸钠开发鮰鱼片无磷保水剂配方。首先单独比较了各保水剂在0.2%、0.4%、0.6%、0.8%等不同浓度下的作用效果,并根据单因素试验的结果设计3因素3水平正交试验,结果表明保水剂的最佳组合为0.4% NaHCO_3+0.4% Na_2CO_3+0.8%柠檬酸钠,鱼肉的解冻失重率和蒸煮失重率分别为26.69%和14.63%,相比空白对照组降低了5.41%和21.59%。     

保水剂对南美白对虾冻藏品质的影响研究

为了探讨保水剂对南美白对虾冻藏品质的影响,试验以南美白对虾为研究对象,使用市售磷酸盐、低磷保水剂和无磷保水剂浸泡后,以解冻增重率、离心损失率、水分含量、TPA特性、色差、热诱导凝胶保水性为指标,分别测定了冻藏0、30、60、90、120、150、180 d的指标值。结果发现:未处理组与保水剂组比较,解冻增重率、蒸煮损失率和离心损失率变化差异显著(p0.05),低磷保水剂和无磷保水剂发挥了较好的保水效果;虾仁硬度和弹性变化不显著,咀嚼性变化显著(p0.05);L*和a*值呈升高的趋势,b*呈下降的趋势;虾仁热诱导凝胶保水性在冻藏过程中不断降低,无磷保水剂组和低磷保水剂组热诱导凝胶保水性高于未处理组和市售磷酸盐组。因此表明,试验优化的保水剂可以有效提高虾仁冻藏过程中的品质。     

提高冷冻虾仁持水性

新鲜虾仁在冻藏后，当解冻和加热时易产生失重、外观色泽变暗和肉易碎等问题，使虾仁品质下降。通过在冷冻前将虾仁用聚磷酸混合盐溶液浸渍处理，再进行冻藏，可提高虾仁持水性，虾仁的出品率相应增加１５％～２０％，且解冻和加热后失重率明显降低，肉质鲜嫩，色泽和风味不变，从而增加了虾仁的商品价值。     

鸡肉丸辅料成分对产品质量的影响

本文研究了低成本鸡肉丸生产中,主要辅料成分食盐、卡拉胶、大豆分离蛋白、碳酸氢钠、淀粉、复合磷酸盐、水对成品的弹性、保水率和感官的影响。结果表明主要辅料最佳添加量为:食盐2%、卡拉胶0.35%、大豆分离蛋白1.0%、碳酸氢钠0.13%、淀粉15%、复合磷酸盐0.25%、水30%。     

Determination of total water and surface water in sugars

A clear distinction between differently bound water fractions by drying techniques is usually not possible. The Karl Fischer titration was used to achieve such a differentiation. As this technique is based on a chemical reaction, water is only determined when it comes into direct contact with the reagents. Surface water can therefore be detected easily. To limit the determination to this fraction, dissolution of the sample must be avoided. If, on the contrary, the total water is to be determined, the sample must either be dissolved completely or measures must be taken to liberate the water from the sample matrix. The aim of this work was to find titration parameters and working conditions that allow the distinction between the total water content and the surface water of sugars.     

纯化水系统水质控制分析

本文介绍了纯化水系统制备方法与流程,堆纯化水系统制备过程中的检测数据进行了回顾和总结,并对纯化水系统制备过程的微生物进行了分析,以便对纯化水系统的过程控制,同时对纯化水系统型号、制备过程、微生物检测以及制水过程(工艺的温度、压力、流量、电压、电解质等)进行控制,加强对石英砂、活性炭、EDI、保安过滤器的检查频率,加强对水系统流量、压力、污染指数、余氯、硬度、电导率等的检测和控制分析,有效地控制产水水质,保证产品质量。     

番茄冰糕与番茄冰糕粉的研制

通过番茄冰糕的研制,确定了番茄冰糕和冰糕粉的配方,冰糕复合乳化稳定剂的组合与用量,制得番茄冰糕产品组织结构细腻润滑,口感清凉爽口。     

印染厂水网系统的优化及节水措施

对印染厂的水网系统进行优化,发现中水回收与逐格倒流节水技术有很好的节水效果;在节水工艺中,冷轧堆前处理工艺的节水效果最好,其次分别为冷轧堆染色、涂料染色和涂料印花工艺.     

利用马蹄粉厂废水生产马蹄汁风味饮料的研究

研究了利用马蹄粉厂制粉废水生产马蹄汁饮料的工艺,对影响产品色泽、澄清度、风味的因素进行了探讨。实验表明最佳生产工艺为:将经浓缩的产粉废水离心除沉淀,在100℃下加热3min,经过滤,调节马蹄汁的糖酸比(每100mL的马蹄汁加入1.0g白糖和0.2g碳酸氢钠),在93℃杀菌3min,可制成色泽淡黄、风味浓郁的马蹄汁饮料,其品质与由鲜马蹄加工的饮料相当。     

Drinking water microbiology--new directions toward water quality enhancement

Drinking water microbiology has emerged from decades of relative complacency to recognize there can be major concerns with potable water quality. Many of these issues are a result of an explosion of information on new waterborne agents, treatment problems with raw-source water qualities, biofilm development in some distribution systems and specialized requirements in water quality unique to hospitals and industries. Protozoan cyst survival after some disinfection practices involving surface water impoundments and virus occurrence in poorly protected groundwaters have provided reasons for expanding minimum treatment of surface waters and for requiring disinfection of all groundwaters unless there is a demonstrative data base to support exceptions in treatment requirements. Official monitoring of small water supplies must be increased on a monthly basis and a rapid alert established to inform water plant operators of unsatisfactory water qualities. As an option, application of operational tests to analyse water quality in terms of chlorine residual, turbidity, total coliforms and heterotrophic bacterial counts in small water plant operations should be encouraged. This would provide the operator at remote locations with the opportunity to utilize the information to make necessary treatment adjustments or corrections in water distribution deficiencies promptly and be a supplement to the official regional monitoring program. Application of drinking water alternative sources (bottled water and water from point-of-use treatment devices) should be viewed by the health authorities as only a temporary solution, not as a permanent fix for a public water supply known to present some established health risk to consumers. The public must also recognize that bottled water is not frequently monitored by health laboratories for acceptable quality and the use of home treatment devices places the responsibility of proper maintenance on the user. Microbial quality improvements in drinking water to hospitals and food industries can frequently be achieved through a routine, systematic flushing program for building plumbing networks and associated attachment devices. In other situations, use of booster disinfection or point-of-use devices may provide the important special water quality requirements for certain industrial applications. In any event, these supplemental treatment measures will require careful in-plant monitoring and maintenance to prevent reversals in water quality enhancement.     

Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator

A three-factor central composite design was adopted to investigate the effects of water flow rate, water temperature and salt concentration on electrolysis efficiency and separation efficiency of an electrolyzed oxidizing water generator. Results indicated that electric potential (7.9–15.7 V) and power consumption (16–120 W) of the electrolysis cell were not affected by water flow rate, water temperature or salt concentration in the feed solution. Electric current of the cells changed in between two levels (7.41 ± 0.1 and 7.68 ± 0.1 A) depending on water temperature and water flow rate. Electrolysis efficiency of the electrolysis cell, represented by the reduction ratio of chloride ions, varied in the range of 23–51%. Separation efficiency of the cation ion-exchange membrane, represented by the reduction ratio of sodium ions, varied in the range of 2–40%. Both efficiency rates were significantly reduced by increases in water flow rate and/or salt concentration in the feed solution.     

造纸工业的排水、取水和节水

从国家标准“造纸工业水污染物排放标准”的制订及几次修改和国家标准“造纸产品取水定额”的制定，来分析对造纸工业排水、取水的认识。从制浆系统和抄纸系统论述了造纸工业节水的技术措施，尤其是对封闭循环和“零排放”的可能性、存在问题和解决措施进行了探讨。