油料浸出脱溶工艺及设备的分析比较

分析比较了油料浸出脱溶工艺的特点、设备结构组成及各自的优缺点。分析比较表明油脂加工厂在加工不同油料或生产不同质量的成品粕时,脱溶工艺与设备的选择是不同的,且选择不同的脱溶方式,脱溶效果也是不一样的。因此,油脂加工厂在改、扩、建时,应根据油料特点和成品粕要求,选择合适的脱溶工艺及设备。     

Digestibility in vitro and available lysine contents of Indian oilseed meals

Experiments with untreated and autoclaved meals of mowra (Bassia latifolia), pisa (Actinodaphne hookeri) and undi (Calophyllum inophyllum) are reported. The three meals were digested by pepsin to approximately the same extent as casein. While pisa and undi meals were fairly rapidly degraded by trypsin, mowra meal was cleaved slowly, but did not possess any trysin inhibiting activity. Destruction and inactivation of amino acids were caused by autoclaving the meals. The presence of naturally occurring trypsin-resistant bonds in mowra meal protein is inferred. The nutritional significance of the amounts of FDNB-reactive lysine units in these meals is discussed.     

反相高效液相色谱法测定油料饼粕氨基酸含量

采用反相高效液相色谱（RP-HPLC）法测定油料饼粕氨基酸含量,条件为:C₁₈（4.6mm×250mm,5μm）柱,流动相A为0.1mol/L的醋酸钠（pH6.5）-乙腈溶液（V/V185:14）,流动相B为80%乙腈水溶液（V/V）,流速为1mL/min,梯度洗脱,检测波长254 nm,柱温40℃。比较花生、菜籽和棉籽等饼粕样品中氨基酸组成和含量,分析结果表明菜籽饼粕氨基酸组成最合理,棉籽蛋白氨基酸含量最高。     

Decomposition and discoloration kinetics of L-ascorbic acid powders in superheated steam

The decomposition and discoloration of powdery L-ascorbic acid in superheated steam were observed in the temperature range of 140-180 °C. For comparison, the decomposition and discoloration were also measured in the temperature range in hot air and at 180 °C in nitrogen. L-Ascorbic acid decomposed faster in superheated steam than in hot air. Discoloration was also more remarkable for the L-ascorbic acid treated in the superheated steam. The Weibull equation was applicable to the decomposition in both superheated steam and hot air. The early stage of discoloration was assumed to be expressed by zeroth-order kinetics. In the latter stage, fading occurred and the process was expressed by first-order kinetics which was modified to level off at a certain value.     

湿粕脱溶系统改进优化的研究

湿粕脱溶效果直接影响着成品豆粕的溶剂残留。本试验利用蒸汽喷射增压器将湿粕脱溶系统的传统烘干方式改变为真空烘干,通过单因素试验考察各烘干工艺参数对豆粕残溶含量的影响,并利用响应面分析对湿粕脱溶的各烘干工艺参数进行优化,得到最佳烘干工艺参数:料层高度为257 mm,真空度为7 kPa,烘干时间为6 min,烘干温度为95℃。改进后的湿粕脱溶系统每天可节约蒸汽用量16%,同时减少了间接蒸汽和冷却水的用量,在最佳烘干工艺参数下湿粕脱溶后豆粕残溶含量为78 mg/kg,有效降低了豆粕残溶含量。     

The effect of ammonia concentration on the properties of canola meals produced by the ammonia-methanol/hexane extraction system

Rapeseed (Tower variety) was extracted by a two-phase solvent system consisting of methanol containing dissolved anhydrous ammonia, and hexane. The effect of ammonia concentration in the polar phase on the composition and functional properties of the resulting meal was investigated. In the absence of ammonia, the two-phase extraction system removed 76% of the phenolic compounds and 50% of the glucosinolates, resulting in a meal containing 0.8mg/g of glucosinolates. The glucosinolate content decreased with increasing ammonia concentration until it levelled off at 0.3 mg/g at 10% ammonia. The presence of ammonia did not affect the total phosphorus or phytate levels of the meal. The content of phenolic compounds rose slightly with an increase of the ammonia concentration in the polar solvent.Extraction with the two-phase solvent system did not affect the water absorption of the meal. However, fat absorption rose sharply with increasing levels of ammonia in the polar phase. The opposite was true for the protein dispersibility index, which fell to 25% of the original level.     

时间分辨荧光免疫层析试纸条在油料饼粕黄曲霉毒素B_1检测中的应用

采用黄曲霉毒素时间分辨荧光免疫层析试纸条及配套的时间分辨荧光速测仪,对油料饼粕中黄曲霉毒素B1的快速检测进行了应用研究。该时间分辨荧光免疫分析技术是基于时间分辨荧光免疫层析试纸条和载有Eu（Ⅲ）标记特异性单克隆抗体的样品瓶建立的检测技术。时间分辨荧光速测仪可内置标准曲线,直接输出检测结果。对6种油料饼粕做黄曲霉毒素B1添加回收率实验,回收率在70%~120%之间,批间、批内变异系数〈15%。在实际样品的检测中,时间分辨荧光免疫层析试纸条检测技术与液相色谱-串联质谱法相比,检测结果相对误差〈15%。时间分辨荧光免疫层析试纸条检测技术测定快速、准确,技术稳定、可靠,设备经济、小型,适用于大批量油料饼粕样品的快速检测和风险评估。     

水淋式过压控制杀菌釜

<正> 罐头食品的杀菌工艺源于19世纪初的法国,其原理是将食品装在一个密封的容器内以100℃以上的温度加热一段时间,食品的保质期便得以延长。直到今天,这个杀菌的基本概念并没有改变,杀菌的设备则取得了长足的发展。 杀菌设备的发展经历了几个大的技术演变:从全蒸汽式,没有过压控制,到空气/蒸汽式,有过压控制,以至到水淋式,有过压控制。最后的一项技术,就是由巴里坎有限公司(BARRIQUAND)发明的专利技术——STERIFLOW系列杀菌釜。     

大豆粕低温脱溶概论及技术研究

本文较为详尽地阐述了“大豆粕低温脱溶”技术的社会、经济意义及其工艺基本形式。     

Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying

Due to an increasing demand from health-conscious consumers more attention has been placed on investigating alternative techniques to replace conventional deep-fat frying to produce health-friendly snack products including potato chips. Recently, low-pressure superheated steam drying (LPSSD) has proved to have potential to produce fat-free potato chips if performed in combination with appropriate pre-drying treatments. In this study, the influences of various pretreatments and drying temperature on the LPSSD drying kinetics and quality parameters of dried potato chips were investigated. LPSSD of potato chips underwent various combined pretreatments, i.e., (a) blanching, (b) combined blanching and freezing, (c) blanching followed by immersion in glycerol solution and then freezing, and (d) combined blanching, immersion in monoglyceride solution and freezing, were carried out at different drying temperatures (70, 80, and 90 °C) at an absolute pressure of 7 kPa. The quality of the dried chips was then evaluated in terms of colors, texture (hardness, toughness and crispness) and microstructure. In terms of the drying behavior and the dried product quality, LPSSD at 90 °C with combined blanching and freezing pretreatments was proposed as the most favorable conditions for drying potato chips.     

Effects of high-pressure process on kinetics of leaching oil from soybean powder using hexane in batch systems

Mass transfer models of leaching oil from soybean (Glycine max) flour with hexane after high-pressure process (HPP) treatment were developed. High pressure (450 MPa) was applied to the soybean flour (mean diameter of flour particle: 365 μm) for 30 min before leaching the oil components in the solvent. The ratio of solvent (volume, mL) to soybean flour (mass, g), such as 1:10 and 1:20, was employed to characterize the effect of solvent ratio on the leaching rate in the batch type of extraction process. Ultraviolet absorbance at 300 nm was used to monitor the extraction rate. Saturation solubility (C(AS)) was determined to be 21.73 kg/m3. The mass transfer coefficients (k) were determined based on the 1st- and 2nd-order kinetic models. The 2nd kinetic model showed better fit. The HPP treatment showed a higher extraction rate and yield compared to the control, while the amount of solvent did not affect the extraction rate and yield. The scanning electron microscope showed that HPP-treated soybean particles included more pores than the untreated. The pores observed in the HPP-treated soybean flours might help increase the mass transfer rate of solvent and solute in the solid matrix. PRACTICAL APPLICATION: High-pressure processing can help increase the extraction rate of oil from the soybean flour operated in batch systems. The conventional solid to solvent ratio (1:20) used to extract oil composition from the plant seed did not help increase the amount of oil extracted from the soybean flour.     

Blanching of potato with superheated steam and hot water spray

A heating system using superheated steam (SHS) and a spray of hot water microdroplets (WMD) has been developed to prevent drying of food material during SHS heating. Blanching of potato was examined with the new system (SHS + WMD), SHS, and hot water. In SHS + WMD heating, a mixture of SHS at 115 °C, 2.46 kg/h flow rate and hot water at 0.54 kg/h was used. In SHS heating, the flow rate and temperature of the SHS were 3.0 kg/h and 115 °C. The temperature of the hot water was approximately 100 °C. Potato tissue processed with hot water became soft and brittle, and its brightness and chromatic quality decreased due to absorption of water and dissolution of solid content to the water. In contrast, these quality changes were prevented in SHS + WMD and SHS heating. Heat transfer by SHS was enhanced by the presence of WMD, presumably because the water layer formed on the potato by condensation of SHS was stirred and its thermal resistance was decreased by collisions of WMD with the potato. The mass of potato processed with SHS + WMD was almost constant during the heating, while the relative mass of potato processed with SHS decreased to 96.7% with 16 min of heating.     

Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Drying pork slice by superheated steam was proposed in this study. Sirloin muscle pork meat was sliced parallel and perpendicular to the fiber direction with thicknesses of 1 and 2 mm. The sliced samples were divided into two groups; unseasoned and seasoned pork, and were dried by superheated steam at a temperature of 140 °C. The experimental results showed that thicker pork slice needed more drying time, which led to more shrinkage, darker and redder dried product as compared to the thinner pork slice. Seasoning also extended the drying time of the seasoned pork slice and made the dried seasoned pork slice darker and yellower, but less in the values of hardness, toughness and shrinkage. Slicing directions did not have any significantly effect on drying time and color of dried pork slice. The parallel slice, however, lowered the values of hardness, toughness and shrinkage of dried pork.     

Storage stability of oat groats processed commercially and with superheated steam

Storage stability of oat groats processed commercially (conditioning with saturated steam followed by kiln drying) and with superheated steam (SS) was evaluated at room and elevated temperatures (21 and 38 °C, respectively) for 26 and 13 weeks, respectively. Monitoring of hexanal and free fatty acid levels, moisture content, colour, and cold paste (64 °C) viscosity, as well as sensory evaluation of groats were carried out during storage. Both the SS and the commercially processed groats remained shelf stable over the time periods tested. No substantial changes were noted in the colour, cold paste viscosity, and content of free fatty acids of differently heat processed groats as the storage time passed. Changes in the moisture content of stored groats reflected the seasonal changes in the humidity of the surroundings. At both storage temperatures, the amounts of hexanal released from groats processed either with SS or commercially increased with the increase of storage time. However, the groats processed with SS released lower amounts of hexanal than the groats processed commercially. As storage time progressed, both the SS and the commercially processed groats became blander, and it became increasingly difficult for sensory panellists to distinguish between groat samples from the different heat treatments.     

过热蒸汽干燥技术研究进展

文章从能量效率和产品质量两个方面评述了过热蒸汽干燥设备的研究进展,并论述了流化床干燥机、真空干燥机、旋转干燥机、闪蒸干燥机、冲击干燥机等不同干燥设备用于过热蒸汽干燥系统的发展现状及发展潜力.     

食品低压过热蒸汽干燥技术

过热蒸汽干燥是近年来发展起来的新技术,和传统的热风对流干燥相比具有干燥效率高、能耗低和干燥产品质量好等优点。过热蒸汽应用于食品的干燥,其显著的特点是能实现无氧或少氧的干燥环境,干燥过程不会出现"硬壳"或"结皮"的现象,消除了进一步干燥可能出现的障碍,产品具有多孔的结构。特别是低压过热蒸汽干燥应用于食品等热敏性物料,避免了过热蒸汽干燥操作温度高,从而影响产品质量的问题,具有广阔的发展前景。     

Foaming properties of oilseed proteins

Oilseeds are important sources of edible proteins. Their varieties varied in oil and protein content; sesame and rapeseeds had the highest oil content, but soybean and glandless cottonseeds had the highest protein content. Foaming properties of oilseed proteins are important for the domestic market to be used in the preparation of various food products. Whole rapeseed had the highest foam capacity followed by soybean, sunflower, safflower, glandless cottonseed, peanut and finally sesame. The extraction of lipids from oilseeds caused a significant improvement in their foam capacity and foam stability. High positive correlation was found between soluble proteins and foam capacity of oilseeds. The foam capacity was high at pH 7, and decreased below it reaching a minimum at pH 4. The foam stability also varied with pH; being maximum at the isoelectric point and minimum at pH 7. The foam capacity of oilseed protein isolates decreased with the prolongation of heating time at 100 °C.     

大豆肌醇磷脂制备优化条件的研究

利用乙醇-正己烷双溶剂体系对大豆磷脂中肌醇磷脂进行分离。对分离条件进行了优化研究,在乙醇浓度为55%、无水乙酸钠的量为0.05g,正己烷用量为20mL,乙醇用量为30mL,10.00g大豆混合磷脂中肌醇磷脂的含量可以从26.00%提高到73.89%。并对双溶剂体系的分离度进行测定,在此条件下,分离度可达18.1。