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Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work 总被引:1,自引:0,他引:1
Susann Zahn Yvonne Schneider Harald Rohm 《Innovative Food Science and Emerging Technologies》2006,7(4):288-293
The effects of vertical cutting velocity and the magnitude of ultrasonic excitation on the reduction of the work necessary to separate various food materials were investigated. Generally, cutting work increased with increasing cutting velocity but, at each particular cutting velocity, decreased with increasing magnitude of the ultrasonic excitation of the cutting tool. Interactions between cutting velocity and the maximum vibration speed at the cutting edge, which is determined by both excitation amplitude and excitation frequency, are significant. Depending on the food under action, the relative amount of cutting work reduction is either affected by the maximum vibration speed or, additionally, by vertical cutting velocity. No distinct effects of the excitation frequency (20 or 40 kHz) were observed.
Industrial relevance
Ultrasonic cutting is used in the food industry, especially for the separation of products consisting of layers with different rheological properties to achieve minimally damaged cut surfaces. The results of the study may be useful for selecting operational variables (cutting velocity, excitation amplitude) during cutting to achieve a controlled reduction of the cutting work. 相似文献2.
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北京市保健食品发展现状研究 总被引:3,自引:0,他引:3
对北京市63家保健食品企业及158种保健食品进行了调查。发现的问题有:保健食品生产企业在产品开发、生产条件及质量控制上有一定缺陷。食品的功效成分不够明确。建议尽快制定保健食品的质量卫生标准和检验方法。 相似文献
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为确定辐照与真空包装联合作用对室温条件下即食食品货架期的影响,并确定杀灭食品中腐败微生物和某些非芽孢致病微生物(乙型副伤寒沙门氏菌、痢疾志贺氏菌)的最低剂量进行本研究。采用的辐照剂量分别为2.5、5、10、20kGy。实验结果表明,大多数经过辐照的即食食品在室温下均可保存2年,而且一些即食食品的试样在一年后变得非常干硬。杀灭即食食品腐败微生物的最低辐照剂量为2.5kGy。用1.0×102~1.0×104/g乙型副伤寒沙门氏菌人工污染真空包装条件下的即食食品,经过5kGy的剂量照射后,可以有效地杀灭该致病菌,并在室温条件下存放2年仍未检出沙门氏菌。在相同条件下杀灭痢疾志贺氏菌的最低辐照剂量为2.5kGy。辐照与真空包装联合作用可有效地延长室温条件下即食食品的货架期。 相似文献
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A review on the use of cyclodextrins in foods 总被引:5,自引:0,他引:5
Cyclodextrins (CDs) are cyclic oligomers widely used in the food industry as food additives, for stabilization of flavours, for elimination of undesired tastes or other undesired compounds such as cholesterol and to avoid microbiological contaminations and browning reactions. In this review the characteristics of the most important CDs at industrial level (α-CD, β-CD and γ-CD) and their main properties from a technological point of view, such as solubility and their capability to form inclusion complexes are described. In addition, the present state-of-the-art on the use of these compounds in the food industry was reviewed. 相似文献
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以加工曲轴为例,依据拉削原理,通过加工过程中切削层参数的分析计算,指出:拉削外回转表面时的切削力可按照单位切削力计算原理来计算。 相似文献
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切纸尺寸偏大主要有两大弊端:降低了客户的认可度,造成品牌价值下降;降低了资源利用率,造成了资源浪费,成品率降低。在资源浪费方面,以规格为880mm×1230mm、切纸偏差3mm×5mm计算,仅此偏差会造成成品率0.75个百分点的降低,吨纸0.006%浆耗的提高。 相似文献
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目的:确定大黄多糖的最佳提取条件。方法:以大黄多糖的含量为指标,以提取温度、提取时间、提取次数、料液比为因素进行试验设计,对超声波辅助提取大黄多糖的工艺进行优化研究。结果:超声波辅助提取大黄中大黄多糖的最佳工艺条件是提取温度80℃,超声作用时间50min,提取次数为2次,料液比1∶20。结论:本试验结果可作为超声波辅助提取大黄多糖工艺制定的依据。 相似文献
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首先比较了几种现有荒料开板工具的性能特点,分别计算了它们的锯切成本,从而分析了现有工具存在的问题。由此提出了将金刚石链锯应用于荒料开板的设想,并分析了这种新型荒料开板工具可能潜在的优势。 相似文献
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Oliver Schlüter Jörg Ehlbeck Christian Hertel Michael Habermeyer Angelika Roth Karl‐Heinz Engel Thomas Holzhauser Dietrich Knorr Gerhard Eisenbrand 《Molecular nutrition & food research》2013,57(5):920-927
The working group “Food technology and safety” of the DFG Senate Commission on Food Safety (SKLM) advises on new technologies concerning food processing. Treatment with plasma is a newly developed process, which is currently used only on a pilot scale in Europe. The novel plasma treatment technology is experimentally applied to consumer goods. There are also potential applications in the food sector, e.g. to inactivate microorganisms on food surfaces. There is still insufficient information on concomitant physical and chemical processes and changes induced in the food. On May 25th 2012, the SKLM issued a first statement on plasma treatment of foods in German. The English version was agreed on December 14th 2012. 相似文献
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摘要:纸样剪切设计是服装结构设计常用的方法,在塑造服装造型中发挥着重要的作用。随着服装设计的不断发展,服装造型越来越变化多样,为适应这些变化,纸样设计的方法也越来越多。本文在分析常见和新颖时尚服装造型纸样剪切的基础上,对剪切方法及其后续展开方式进行归类,把剪切方法分为边缘剪切、内部剪切和全部剪切,后续展开方式分为平行展开和旋转展开,并分别阐述剪切和展开的原理,还运用实例分析了各自的实现方法,尤其对新颖时尚款式的剪切设计进行坯布试验,为纷繁芜杂的服装造型寻找相应的剪切方法提供参考。 相似文献
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