食品工厂设计中劳动力计算的新方法

劳动力计算是食品工厂工艺设计中的主要项目之一。作者结合自己多年实践工作经验,给出了一种新的劳动力计算方法,并通过实例说明该方法在实际设计中是可行的。      

食品工厂的卫生设计

<正>我国的食品工业具有相当大的潜力,而食品工业的第一步就是要建厂。随着人民对食品的要求越来越高,食品工厂的设计要求也相应的越来越高。食品工厂设计包括厂址选择和工厂设计,符合     

食品工厂冷加工间低温空调设计

本文借鉴冷库与常规空调的设计,简述了食品工厂冷加工间低温空调的设计。     

民族地区高校中《食品工厂设计》课程教学改革探讨

结合西藏大学农牧学院《食品工厂设计》教学过程中出现的问题与现象,对该课程的教学改革进行探索和实践。在教学过程中,从学生普遍理论功底薄弱出发,充分发挥学生的主观能动性,突出提高学生实用技能的培养,从理论讲授、实用技术训练、考核方式、过程指导等环节进行改革探索,提高教学质量。     

食品工厂压缩空气的净化

本文分析了我国食品工厂压缩空气处理系统的现状,着重阐述了压缩空气的净化方法,提出了食品工厂压缩空气净化干燥系统的工艺流程     

《食品工厂设计》课程的教改探索

针对大学本科培养具有创新性应用人才的特点,《食品工厂设计》课程改革应从课程内容、课堂教学、实践教学、课程设计、课程考核评价以及教学管理等几个方面入手,探索新形势下的课程教学模式。实践证明,通过教学改革,不仅使学生较好地掌握课程的核心内容,具备初步独立设计食品工厂的能力,而且激发学生自觉学习的兴趣和独立创新潜能。     

食品工厂霉菌的污染及其控制

在食品厂中毒菌的污染源很多，如何防止食品被毒菌污染乃是一重要课题。针对食品工厂中毒菌污染加以分析，并探讨如何控制这些毒菌对产品的污染。     

关于食品添加氨基酸有关计算方法的探讨

本文对氨基酸作为食品的营养添加剂的有关问题:添加氨基酸种类的确定依据、原则及其程序、添加量及添加后的效果的计算方法、公式进行了探讨。并列举实例说明应用方法。     

食品厂用酵母发酵力测定方法

介绍了一套检测高糖酵母和低糖酵母质量的简易测量方法,此方法可以简洁、快速地测定酵母的发酵力与发酵速度,以便在馒头与面包生产中更合理地选择酵母的品种。     

基于用户需求的食品包装扁平化设计

从用户需求角度出发,构建完整的食品包装扁平化设计流程。通过对扁平化概念的阐释,结合马斯洛的用户需求层次理论,提出食品包装的五维扁平化设计因子及设计模式,构建了完整的食品包装扁平化设计流程。以口香糖设计为案例,验证了扁平化设计理念在食品包装设计中的可行性和有效性。     

Masticatory jaw movement recordings: A new method to investigate food texture

Food texture is known to influence several mastication parameters such as forces, muscular activities or mandibular displacement. This preliminary study was conducted to examine whether jaw movement recordings could be a reliable method to investigate food texture properties. Masticatory movements were recorded with an electromagnetic system. The subjects sat with their head in a magnetic field. Two coils were attached on the central upper and lower incisors. These receiver coils recorded a current when in the magnetic field. Five foods were chosen to display various rheological behaviours (meat, coconut, 2 cheeses and chocolate). All samples were prepared in standardised dominoe shape. Six replicates of each food were randomly presented and 8 subjects, free of any dental pathology, were asked to perform free style mastication. Durations, amplitudes and velocities of opening and closing phases of the masticatory cycles were measured. These movement parameters allowed discrimination between the foods. For all parameters there was significant variation between subjects. The main finding was the demonstration that mastication differed with the type of food chewed and thus this method of recording mandibular movements during mastication could be of a great interest for objective studies of food texture and to determine the basis of food texture perception.     

A new enzymatic method for determination of sulphite in food

A novel enzymatic method for determining sulphite is described. Using the enzyme sulphite oxidase (EC 1.8.3.1) isolated from chicken liver, sulphite is oxidised to sulphate and hydrogen peroxide is formed. This is allowed to react with reduced nicotinamide-adenine dinucleotide (NADH) in the presence of NADH-peroxidase from microorganisms (EC 1.11.1.1). The decrease of NADH, which is proportional to the concentration of sulphite, is measured photometrically.In spite of doubts about determining sulphite quantitatively according to this principle, the reaction conditions could be optimised: sulphite is oxidised in triethanolamine buffer (TEA) at pH8·0 with 40 mU/ml sulphite oxidase and 47 mU/ml NADH-peroxidase quantitatively within a period of 20 min. The precision of measurement is very high in the range 13–205 μmol sulphite/litre test solution. The coefficient of variation is found to be CV = 0·67% in a solution of 67 μmol SO₂/litre.The accuracy of the enzymatic measurements in pure aqueous sulphite solutions is confirmed by comparison with chemical determination. The correlation with the iodimetric method is R = 0.995.High specificity for sulphite is found when applying the enzymatic test described here. Carbonyl/sulphite addition compounds (e.g. those occurring in wine) are converted to sulphate and the free carbonyl compound. The majority of sulphur-containing compounds do not react in the test. Only glycosides of isothiocyanates (e.g. in mustard) are oxidised like sulphite, though more slowly.The majority of substances occurring in food do not interfere significantly with the test. Ascorbic acid influences the determination if it is present in high concentrations. Therefore, it should be removed from the sample before measuring sulphite.The method has been proven in use for a large number of foodstuffs. By using the method described here, sulphite can be determined in food rapidly and with high reliability.     

食品中吊白块新的测定方法

采用直接蒸馏滴定——AHMT分光光度法联合测定食品中的吊白块含量。综合研讨了甲醛含量及SO2／HCHO的比值作为判定食品中的吊白块是否存在的依据。该方法各种样品的加标回收率及精密度都较好，准确适用于各种食品中的吊白块含量的测定。     

Atomic force microscopy as a nanoscience tool in rational food design

Atomic force microscopy (AFM) is a nanoscience tool that has been used to provide new information on the molecular structure of food materials. As an imaging tool it has led to solutions to previously intractable problems in food science. This type of information can provide a basis for tailoring food structures to optimise functional behaviour. Such an approach will be illustrated by indicating how a basic understanding of the role of interfacial stability in complex foods systems can be extended to understand how such interfacial structures behave on digestion, and how this in turn suggests routes for the rational design of processed food structures to modify lipolysis and control fat intake. As a force transducer AFM can be used to probe interactions between food structures such as emulsion droplets at the colloidal level. This use of force spectroscopy will be illustrated through showing how it allows the effect of the structural modification of interfacial structures on colloidal interactions to be probed in model emulsion systems. Direct studies on interactions between colliding soft, deformable droplets reveal new types of interactions unique to deformable particles that can be exploited to manipulate the behaviour of processed or natural emulsion structures involved in digestion processes. Force spectroscopy can be adapted to probe specific intermolecular interactions, and this application of the technique will be illustrated through its use to test molecular hypotheses for the bioactivity of modified pectin molecules. Copyright © 2011 Society of Chemical Industry     

手绘插画在食品包装设计中的表达方法

介绍了手绘插画的概念、起源和表达形式,分析了手绘插画在食品包装设计中的应用价值,并从历史文化、诙谐趣味、情感表达、品牌理念4个方面研究了手绘插画在食品包装设计中的应用。     

新型外卖包装餐盒及其在线成型工艺设计

针对现有外卖包装卫生性差、被包装物易撒漏、废弃物污染严重等问题,探讨设计一种纸质外卖包装容器,并研究这种容器的在线半自动成型工艺方案。该外卖包装容器为一纸成型的带撕裂口的摇盖式盘式折叠纸盒结构,其体板4个角隅处均采用平分角蹼角设计,摇盖采用热封工艺与体板完全封合;成型工艺包括纸张的供送、模切压痕、纸盒成型、食物充填和热封口,均可在外卖食品加工现场(厨房间)完成。     

Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation

When published isothermal survival data of Clostridium botulinum spores in the range 101–121 °C were plotted in the form of logS(t) vs t relationships, where S(t) is the momentary survival ratio, they were all non‐linear. They had a noticeable upward concavity, in violation of the assumption that sporal inactivation is a process that follows first‐order reaction order kinetics. They could be described by the power law model logS(t) = ? b(T)t ^n(T), where b(T) and n(T) are temperature‐dependent coefficients of the order of 0.1–6 and about 0.4 respectively. These coefficients were used to construct simulated survival curves under different heating regimes with a recently proposed model. The model is based on the assumption that the local slope of the non‐isothermal survival curve, or the momentary inactivation rate, is determined solely by the momentary temperature and survival ratio, which in turn are functions of the population thermal history. The survival curves calculated with this model differ considerably from those produced by the standard method based on the traditional D and Z values. The shortcomings of the standard model are that these values depend on the number of points taken for the regression, and that its predicted survival ratios depend on the selected reference temperature. The differential equation which is proposed to replace it can be solved numerically using a program such as Mathematica®. Its predictions solely depend on the observed survival patterns under isothermal conditions and not on any preconceived kinetic model. Nevertheless, the method still needs verification with experimental non‐isothermal survival data, as has already been done with Listeria and Salmonella cells. © 2001 Society of Chemical Industry     

多层及复杂机织组织设计新方法

提出用于多层及复杂机织组织设计的经向分层横截面分析法,通过四层机织传送带的设计以及变截面织物的设计介绍了此方法的应用。