挤压参数对薏米挤出产品物理特性的影响

利用双螺杆挤压机对薏米进行挤压加工,研究加工参数物料水分(12％～20％)、套筒温度(150～190℃)、喂料速度(4～20 kg/h)和螺杆转速(200～400 r/min)对模头压力、模头处产品温度、挤压机扭矩、比机械能、产品颜色等指标的影响.结果表明:随着水分的提高,产品温度、模头压力、比机械能、扭矩和产品的亮度下降,产品的比长度减小而产品的密度增加;随着温度的增加,模头压力、比机械能、扭矩和产品密度下降,而产品的温度上升,产品颜色变亮,产品的比长度增加;喂料速度的增加可以提高模头压力、扭矩、产品温度和膨化度,降低SME和产品密度;螺杆转速对产品温度和产品颜色和密度没有影响;压力和扭矩与红绿值(a*)和黄蓝值(b*)成负相关关系,且压力与产品的亮度(L*值)成正相关关系.     

纬编运动休闲产品发展趋势

运动休闲纺织产品不断更新并具有与现代高科技不断结合的发展趋势,其舒适性不断强化,功能性不断提升,智能化趋势不断显现。文章以纬编运动休闲产品为研究对象,从材料的应用和不同类型的产品两方面,综述其近几年表现出的产品亮点及发展趋势,介绍天然纤维、功能性材料、节能降耗材料的应用,以及突出纬编结构效应的产品、突出面料功能效果的产品、智能化产品和全成形产品。指出突出纬编产品功能化的吸汗快干、易打理产品大大满足了运动休闲产品的市场要求,突出纬编产品智能化的湿半导体特征、单向热传导、相变调温产品加快了纬编产品的智能化进程,功能化、智能化将是纬编运动休闲产品的持续发展方向。     

金葛露及其配方物质的解酒效果研究

研究金葛露及其配方物质在解酒方面的作用效果。对NIH小鼠通过睡眠时间实验、攀附能力实验和跳台实验,观察小鼠的睡眠、运动和记忆能力的变化以及解酒效果。结果表明,各组产品解酒、防醉和改善记忆障碍的效果由高至低依次为金葛露>产品Ⅴ>产品Ⅵ>产品Ⅱ>产品Ⅲ>产品Ⅳ>产品Ⅰ>生理盐水,抗攀附功能障碍能力由高至低依次为金葛露>产品Ⅱ>产品Ⅲ>产品Ⅴ>产品Ⅵ>产品Ⅰ>产品Ⅳ>生理盐水。金葛露中加入葛根素、茶多酚和酸类物质有助于解酒、防醉、纠正运动失调和改善记忆障碍,其中茶多酚的解酒、防醉和改善记忆障碍的效果比葛根素明显,葛根素纠正运动失调作用的效果比茶多酚明显。而且提高金葛露糖酸比值不会影响其解酒效果。     

几种调控酒精代谢物质解酒效果的比较研究

目的:研究几种调控酒精代谢物质在解酒方面的效果差异比较。方法:取NIH小鼠若干只,按自配产品随机分组,通过解酒实验、防醉实验和攀附实验观察各调控酒精代谢物质的解酒效果差异。结果:解酒、防醉效果由高至低依次为产品V>产品VI>产品II>产品III>产品VII>产品VIII>产品IV>产品I,抗攀附功能障碍能力由高至低依次为产品II>产品III>产品V>产品VI>产品VII>产品VIII>产品I>产品IV。结论:解酒配方中加入酸类物质的、糖酸比值较大的和加入葛根素或茶多酚的,解酒、防醉和纠正运动失调的作用效果更为明显。其中茶多酚的解酒、防醉效果比葛根素明显,而葛根素的纠正运动失调作用效果比茶多酚明显。     

绿色食品产品结构变化及影响因素研究

通过对近11年绿色食品产品结构(级别和类别)变化趋势进行分析发现,绿色食品初级产品和初加工产品占有效用标产品总数比例逐渐增加,而深加工产品所占比例明显下降;农林产品及加工品所占比例不断提高,畜禽类产品、水产类产品和饮品类产品所占比例逐年下降。不同级别和类别产品企业及产品总量规模存在差异、绿色食品认证属性和制度安排偏向于初级农产品、某些级别和类别产品发展绿色食品存在各种制约因素、绿色食品发展政策及社会环境发生变化、绿色食品认证收费标准调整等是影响绿色食品产品结构发生变化的主要因素。     

产品·商品·文化

产品的涵义涉及对象、概念、符号三个彼此相关的维度,其中的对象承载着产品属性,产品属性是指产品或事物自然具有的构成质与量的元素,包括产品质量、产品特征和产品风格三个方面。当以产品属性为基础,一定生产     

对产品标识标准的要求

产品标识是指用于识别产品及其质量、数量、特征、特性和使用方法所做的各种表示的统称,产品标识可以用文字、符号、数字、图案以及其它说明物等表示,产品的标识包括：产品名称、产品质量检验合格证明、生产者名称、地址、产品标准编号、规格、型号、产品所含主权威性分的名称和含量、数量、警示标志、中文警示说明、生产许可证标记、质量标记等等,产品的标识内容要根据产品的特点来确定,不同产品其标识的内容也不一样,通常情况下,产品标识应当标注在产品或者产品的销售包装上,以便让消费者识别,而产品的使用说明可以不标注在产品或产品的销售包装上,可以放在产品的包装里面,但对产品的标识和标注要有一定的要求。     

我国派产品市场依然存在巨大的营销商机

为了更精准了解派产品的消费需求、竞争态势和潜在的市场机会,使派产品生产企业能够做到根据消费者的需求进行品牌策划、产品策划、市场策划和销售策划,最大限度降低派产品生产企业品牌和产品的市场营销风险,快速提升产品销量,稳健地做强品牌和做大市场规模,     

谁都有机会成为休闲肉干产品市场的领先品牌

为了更精准了解休闲肉干产品的消费需求、竞争态势和潜在的市场机会,使休闲肉干产品生产企业能够做到根据消费者的需求进行品牌策划、产品策划、市场策划和销售策划,最大限度降低休闲肉干产品生产企业品牌和产品的市场营销风险,快速提升产品销量,稳健地做强品牌和做大市场规模,精准企划干近期对北京休闲肉干产品做了一次专业、深入的消费者需求市场调研。     

基于模块化的产品服务系统设计方法研究

为了实现基于模块化的产品服务系统设计方法,文中提出了定性分析方法:将产品服务系统包含的服务划分为产品相关性服务和产品无关性服务;通过建立产品各结构模块和各产品相关性服务之间的关联矩阵,找到两者之间的关系;再对每个产品相关性服务提出可量化指标,如经济性、灵敏性、效用性等,通过增加或修改相关的产品模块满足上述可量化指标的要求,最终实现产品和服务的集成设计。     

Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing

Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P < 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.     

Collagen content of some Australian canned meats

Eleven manufacturers supplied 146 samples of canned corned beef, corned beef with cereal, ham, cured pork shoulder and comminuted ham products. All cans were analysed for salt, moisture, fat, protein and collagen. The mean collagen content ranged between 0.99 and 4.08%. These results are discussed in relation to current international interest in establishing minimum limits for collagen-free meat protein in processed meat products.     

Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride

Cooked corned beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 - 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked corned beef which contained the normal residual nitrite of 40 - 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.     

ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS

SUMMARY— The spectrophotometric method of estimating the protein content of whole milk at wavelength 280 nm (Nakai and Le, 1970) was modifed for corned beef, flour, bean and egg yolk. A clear solution was obtained by adding 50% sulfuric acid or 2N sodium hydroxide with and without 7–8M urea depending on solubility of the food products. The protein content was calculated from the absorbance at 280, 243 or 215 nm on o spectrophotometer. The correlation coefficient between the absorbance and the protein by Kjeldahl method was 0.99, 0.99, 0.99 and 0.99 with the coefficient of variability of Kjeldahl protein for absorbance of 1.8, 4.1, 3.8 and 4.1% for bean, corned beef, egg yolk and flour, respectively.     

STRESS RELAXATION TEST CONDITIONS FOR MEAT PRODUCTS TO MEASURE VISCOELASTICITY

The effects of various test parameters on stress relaxation analysis measuring viscoelastic properties of beef products, and the suitability of different models to describe that test data were investigated. Three types of processed meat products were evaluated: finely comminuted (frankfurter), ground beef (salami), and whole muscle (corned beef). Cylindrical specimens of meat products, 10, 15 or 20 mm in diameter and 10 mm in length were compressed to 10%, 20% or 30% of their original height for 9 min. The data were fitted using the Maxwell model with two elements and other available models in the literature. Stress was calculated by dividing the force by initial cross sectional area of the sample, and modulus by dividing stress by strain. Both sample size and compression ratio affected model parameters. A diameter to length ratio (D/L) of 1.5 and any compression ration were suitable for the whole muscle product; D/L of 1.5 and 10% or lower compression for ground beef; and D/L of 2 and 10% or lower compression ratio for finely comminuted products were the suitable test conditions.     

Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999

The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict statistical inferences, because these RTE product-testing programs are strictly regulatory in nature and not statistically designed. The cumulative 10-year Salmonella prevalences were as follows: jerky, 0.31%; cooked, uncured poultry products, 0.10%; large-diameter cooked sausages, 0.07%; small-diameter cooked sausages, 0.20%; cooked beef, roast beef, and cooked corned beef, 0.22%; salads, spreads, and patés, 0.05%; and sliced ham and luncheon meat, 0.22%. The cumulative 3-year Salmonella prevalence for dry and semidry fermented sausages was 1.43%. The cumulative 10-year L. monocytogenes prevalences were as follows: jerky, 0.52%; cooked, uncured poultry products, 2.12%; large-diameter cooked sausages, 1.31%; small-diameter cooked sausages, 3.56%; cooked beef, roast beef, and cooked corned beef, 3.09%; salads, spreads, and patés, 3.03%; and sliced ham and luncheon meat, 5.16%. The cumulative 3-year L. monocytogenes prevalence for dry and semidry fermented sausages was 3.25%. None of the RTE products tested for E. coli O157:H7 or staphylococcal enterotoxins was positive. Although FSIS and the industry have made progress in reducing pathogens in these products, additional efforts are ongoing to continually improve the safety of all RTE meat and poultry products manufactured in federally inspected establishments in the United States.     

Pesticide residues in foodstuffs in Great Britain. II. Persistent organochlorine pesticide residues in selected foods

Residue measurements for persistent organochlorine pesticides in milk, butter, corned beef, beef fat and mutton fat, produced in or imported into Britain in 1963 and 1964 are reported. The levels in mutton fat are compared with levels found earlier; only very low residues are found in most other produce examined though some butter samples contain up to 0·1 ppm of DDT and 0·4 ppm of total DDT equivalent. Levels in the fat of grass and store-fed animals were indistinguishable; results for milk suggest that the diet of cows in Britain contains very little γ-BHC or dieldrin.     

Prepackage surface pasteurization of ready-to-eat meats with a radiant heat oven for reduction of Listeria monocytogenes

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture of processed meat for the surface pasteurization of RTE meat products. Two inoculation procedures, dip and contact inoculation, were examined with the use of a four-strain cocktail of L. monocytogenes prior to heat processing. With the use of radiant heat prepackage surface pasteurization, 1.25 to 3.5-log reductions of L. monocytogenes were achieved with treatment times of 60 to 120 s and air temperatures of 475 to 750 degrees F (246 to 399 degrees C) for these various RTE meats. Reduction levels differed depending on the type of inoculation method used, the type of product used, the treatment temperature, and the treatment time. Prepackage pasteurization (60 s) was also combined with postpackage submerged water pasteurization for formed ham (60 or 90 s), turkey bologna (45 or 60 s), and roast beef (60 or 90 s), resulting in reductions of 3.2 to 3.9. 2.7 to 4.3, and 2.0 to 3.75 log cycles, respectively. These findings demonstrate that prepackage pasteurization, either alone or in combination with postpackage pasteurization, is an effective tool for controlling L. monocytogenes surface contamination that may result from in-house handling.     

GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

Small amounts (10–25 g; 6.3–20.8 cm² inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h.     

Rapid Field Screening Method for Flat Sour Spoilage

A rapid field test based on bacterial catalase was developed to detect flat sour spoilage of shelf stable canned meats. Containers of canned corned beef were spoiled by inoculating with spores of Bacillus stearothermophilus and/or B. coagulans and incubating at 55°C. Spore outgrowth was evident and vegetative cells were usually recovered at levels of at least one order of magnitude above the original spore load. Although neither abnormal odors nor significant pH shifts were detected, catalase was consistently demonstrated in all spoiled samples.