一水结晶葡萄糖结块问题探析

不少糖厂的一水结晶葡萄糖或白砂糖出现过结块现象,轻微的结成小团块,稍为打击即散开,严重时形成坚硬的大糖块,类似石块,用大锤也难打散。实践经验证明,多种因素都会影响到一水结晶葡萄糖或白砂糖是否会结块和结块是否严重,但结块的基本原因和过程则是相同的。结晶糖结块最重要的条件是：产品的水分和包装过程的温度,促成结块的辅助条件：晶形、粒度、杂糖、贮存温湿条件等。如何减少水汽和热气是解决结块问题的关键。     

L-赖氨酸硫酸盐对断奶仔猪生长和蛋白质利用的影响

断奶仔猪按饲养试验要求分为3组,试验1、2组分别在基础日粮中添加0.26%的L-赖氨酸盐酸盐和0.39%的L-赖氨酸硫酸盐,按产品中的赖氨酸含量计算,两组赖氨酸含量均为0.15%.结果表明,与对照组相比,添加赖氨酸盐酸盐和赖氨酸硫酸盐使断奶仔猪平均日增重分别提高了7.40%(P＜0.05)和13.93%(P＜0.05),料肉比分别降低了3.65%(P＞0.05)和8.33%(P＜0.05),氮表观消化率分别提高了4.48%(P＞0.05)和6.95%(P＜0.05),氮表观代谢率分别提高了8.47%(P＜0.05)和14.32%(P＜0.05),表观生物学价值分别提高了5.95%(P＜0.05)和9.76%(P＜0.05),收入分别增加了7.58和17.65元/头.     

豆粕出库结块问题解决办法

储存在仓库中的豆粕,受外部环境以及豆粕水分的影响,易产生结块。结块豆粕若不经过处理直接出库,会影响产品质量。为此,对豆粕出库工艺流程进行了优化,并对生产线进行了改造。实践表明,通过在出仓发货提升机通往刮板机的连接溜管后增加刀片式粉碎机和筛网、漏斗,可以有效解决豆粕出库结块问题。     

浅谈白砂糖贮存过程中的结块问题

白砂糖在贮存过程中产生结块是一个物理现象，并未变质。但大多用户对此现象意见很大，例如某食品厂，工厂中砂糖的输送均用风送，如果碰上结块糖，则一律拒之不受；某方糖厂为了应付结块糖，只好增加碎糖工序。因此说，砂糖结块也是影响产品信誉的一个重要方面。白砂糖结块的原因，不少文献有过讨论，普遍认为主要是砂糖的水份含量、装色温度、颗粒的均匀度、叠堆高度和仓库环境等因素的影响。我们认为，重要的是要弄清在不同的情况下哪些因素是导致砂糖结块的主要因素，从而采取对策。据观察，干燥的砂糖不易结块，而潮湿的仍不易结块。表…     

年产15万吨硫酸盐木浆系统的生产实践

青州造纸厂年产１５万吨本色硫酸盐木浆工程，引进芬兰，瑞典，奥地利先进制浆造纸设备，该工程于１９９１年７月１日开工，１９９４年１月投入生产，１９９４年７月投入正常生产，本文简述了该工程的生产运行情况，探讨了生产中的主要工艺技术问题。     

防盐结块技术研究进展

介绍了现有的防盐结块剂及防盐结块技术研究情况,重点介绍了新型防盐结块剂内消旋酒石酸亚铁盐,同时针对内消旋酒石酸亚铁盐的重要中间体内消旋酒石酸合成研究的进展进行了评述.     

白砂糖贮存过程中增色和结块问题初探

本文分析了白砂糖贮存期间增色和结块的原因。指出：白砂糖中酚类物、铁离子、氨基酸和还原糖的含量是白砂糖着色的重要影响因素；白砂糖结块是由包装温度、砂糖含水量、砂糖颗粒大小及均匀度等多因素影响所致。     

Glass transition and caking of spray-dried lactose

Simple test methods to determine the onset temperatures of viscous flow and caking of spray-dried amorphous lactose are described. The extent of viscous flow was measured as an increase in the density of lactose plugs within a cylindrical aluminium compaction apparatus after incubation for 3h at a specified temperature. Caking was characterized by an increase in the hardness of the lactose plugs formed. The onset temperature of viscous flow decreased with increasing water activity, A_w, and corresponded to the onset temperature of glass transition, T_g1. Glass transition temperatures were determined using both differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) spin relaxation. The results suggest that elevation of the powder temperature above T_g1 promotes viscous flow and increases the potential for caking of amorphous food powders.     

抗结块新型精制盐工艺研究

氯化钠的结块问题始终困扰着生产厂家,也给使用者带来不便。目前国内外采取的方法主要是向产品中添加抗结块剂,但效果并不理想。本项研究提出一种全新的解决精制盐结块的方法。实验证明,本方法在解决了精制盐结块问题的同时,也使产品具有了更好的使用特性,是传统的精制盐工艺无法相比的。     

Assessing bioavailability of ruminally protected methionine and lysine prototypes

Met and Lys are essential AA that can limit lactational performance in dairy cattle fed protein-sufficient diets. Thus, there is industry demand for ruminally protected (RP) sources of Met and Lys. One method of providing ruminal protection for Met and Lys is lipid encapsulation. The objective of this work was to assess 3 lipid-encapsulated Met prototypes (P1, P2, and P3) and 1 Lys prototype (P4) to determine ruminal protection, small intestine absorption (experiment 1), and animal production responses (experiment 2). Ruminal protection was estimated from 8-h in situ retention during ruminal incubation and intestinal absorption from plasma appearance after an abomasal bolus of the in situ retentate. Blood samples were collected over time to determine plasma Met and Lys concentration responses compared with unprotected Lys and Met infused abomasally. The prototypes were not exposed to the total diet or subjected to typical feed handling methods before evaluation. The bioavailability of P1, P2, and P3 Met prototypes was found to be 14, 21, and 18% of the initial AA material, respectively. The RP-Lys prototype had a bioavailability of 45%. To evaluate production responses, 20 Holstein cows were randomly assigned to 2 trials (n = 10 each) in a replicated Latin square design with 14-d periods. The base diet was predicted to be deficient in metabolizable Met (?14.8 g/d) and Lys (?16.1 g/d) per the Cornell Net Carbohydrate and Protein System (version 6.55). In the Met trial, the base diet was supplemented with RP-Lys to meet Lys requirements, and treatments were as follows: no added RP-Met (NCM), NCM plus Smartamine M (SM; Adisseo, Alpharetta, GA), and NCM plus P1, P2, or P3 at 148% of the Met content of SM. In the Lys trial, the base diet was supplemented with RP-Met to meet the Met requirement, and treatments were as follows: no added Lys (NCL), NCL plus AjiProL (AL; Ajinomoto Heartland Inc., Chicago, IL), and NCL plus P4 at 55, 78, or 102% of the reported absorbed Lys in AL. All products were top dressed on the diet without prior mixing or extended exposure to the rest of the diet. Milk protein concentration significantly increased when diets were supplemented with P2, P3, or SM (3.12, 3.12, and 3.11%, respectively) compared with NCM (3.02%). Only P1 (3.04%) was significantly lower than SM. Prototype P2 had the greatest numerical milk protein output response among the 3 RP-Met prototypes, suggesting that it may have had the greatest efficacy when supplemented into these rations. There was a numerical milk protein concentration response to AL and a linear increase in milk protein concentration for P4. The P4 and AL treatments resulted in comparable milk protein production regardless of P4 dose.     

Effects of heat treatment on lysine in soya protein

Total lysine and available lysine were used For predicting the damage to lysine in soya protein heated with glucose and in alkali. The amounts of both types of lysine decreased during the treatments. The content of total lysine was much higher than that of available lysine. In soya protein heated with glucose, the available lysine content decreased by 78-85 % and that of total lysine by 17-40 %. In soya protein heated in alkali, available lysine decreased by 7-24% and total lysine by 7-13%. Since available lysine was more sensitive, changes in total lysine underestimated the nutritional damage.     

Glass transition and flowability/caking behaviour of maltodextrin DE 21

Maltodextrin DE 21 is a spray dried amorphous powder that is commonly used as an ingredient in the food industry. The powder or an ingredient mix containing the powder can form very strong cakes if exposed to certain consolidating pressures and climatic conditions. In particular, it was believed that the glass transition can influence its caking behaviour. Consequently, the focus of this study was to investigate the influence of exposing maltodextrin DE 21 powder to temperatures around its glass transition and to measure its flowability or cake strength using a ring shear tester. To enable this work, the influence of water content on the onset glass transition temperature was measured along with the sorption isotherm of the powder. The ring shear testing showed that the maltodextrin powder readily formed a very strong cake over time when it was exposed to temperatures that were at or above its onset glass transition temperature. Maintaining the powder temperature at 4 °C below its glass transition should prevent the powder from caking.     

硫酸软骨素生产工艺研究进展

参考近年文献,结合个人实践经验,综述硫酸软骨素生产工艺的研究进展,并对硫酸软骨素的生产工艺进行综合讨论。     

鱿鱼软骨中硫酸软骨素的提取工艺研究

对鱿鱼软骨提取硫酸软骨素的方法进行较系统的研究,实验采用稀碱浸提与蛋白酶水解相结合的加工工艺,运用正交试验法对提取工艺参数进行优化,并对产品的质量指标进行了检验。结果表明最佳提取工艺参数为:碱提取时料液比为1∶4,碱浓度2%,碱提温度50℃;木瓜蛋白酶的酶解温度为55℃,酶量2%,酶解时间8 h,制备的硫酸软骨素为白色粉末,得率为23.1%,纯度90.21%,各项质量指标均符合标准要求。光谱分析法结构鉴定结果表明它的主要成分为硫酸软骨素C。     

Nutritional characterization of high protein and high lysine barley lines

Six high protein and high lysine barley lines were derived from four crosses involving high protein andlor high lysine donors, ie Riso 1508 and SV 73608 (Hiproly×Mona⁵), with well adapted local strains V 5681 and V 4342. The trial was grown at the Wheat Research Institute, Faisalabad, Pakistan. The lines were chemically and nutritionally characterized and the results were compared with the parents. The biological value, net protein utilization and lysine contents were higher in all the derived lines than in their local parents, ie V 5681 and V 4342. The increased lysine levels in the lines B 82503 and B 82507 may be a consequence of the reduction of prolamin fractions with simultaneous increases in salt soluble fractions. In all the lines, lysine and nutritional quality increase were a reflection of high protein andlor high lysine parents. The line B 82503 had grain yield comparable to its local parent V 5681 but it was superior in lysine and some nutritional attributes to its high lysine donor parent Riso 1508. In some lines, lysine improvement was achieued without impairing grain yield.     

寒冷地区硫酸软骨素生产工艺的改良

目的分析寒冷地区硫酸软骨素产率及产品品质低下的原因,改良生产工艺以提高产率和产品质量。方法以猪、牛、羊气管软骨为原料,用碱解和酶解相结合的方法提取硫酸软骨素。综合考虑寒冷地区各种特殊因素,增加碱洗脱脂。设计了浓度梯度实验,得出最佳工艺条件。结果产量可达10.5%,比原工艺提高3%～3.5%,纯度达90%以上。结论分析出寒冷地区硫酸软骨素产率及产品品质低下的主要原因,改良的工艺使产品产率及质量都有明显提高。     

寒冷地区硫酸软骨素生产工艺的改良

目的分析寒冷地区硫酸软骨素产率及产品品质低下的原因,改良生产工艺以提高产率和产品质量。方法以猪、牛、羊气管软骨为原料,用碱解和酶解相结合的方法提取硫酸软骨素。综合考虑寒冷地区各种特殊因素,增加碱洗脱脂。设计了浓度梯度实验,得出最佳工艺条件。结果产量可达10.5%,比原工艺提高3%～3.5%,纯度达90%以上。结论分析出寒冷地区硫酸软骨素产率及产品品质低下的主要原因,改良的工艺使产品产率及质量都有明显提高。