预煮机的选型

预煮机是罐头食品厂加工罐头的关键设备,预煮机选择的正确与否,关系到企业生产的产品能否符合食品卫生法的要求,而且与企业的生产规模、成本、厂房设备及原材料消耗密切相关,直接牵涉到企业的社会、经济效益。目前我国生产的预煮设备,一般有预煮锅(槽)、链斗式预煮机、螺旋式预煮机等。根     

蘑菇预煮机的设计及计算

蘑菇预煮机是罐头加工的关键设备之一,在我国食品机械行业中尚未定型。纵观国内蘑菇预煮工艺,绝大部分采用螺旋推进预煮方式,就是将蘑菇原料由提升机送至预煮槽中加热,其温度范围为95～98℃,预煮时间一般为6～8分钟,蘑菇在预煮机中     

蘑菇预煮机的设计及计算

蘑菇预煮机是罐头加工的关键设备之一,目前在我国食品机械行业中尚未定型。纵观国内蘑菇预煮工艺,绝大部分采用螺旋推进预煮方式,就是将蘑菇原料由提升机送至预煮槽中加热,其加热温度范围为９５～９８℃,预煮时间为６～８ｍｉｎ,蘑菇在预煮机中的推进动作由螺旋（俗...     

蘑菇预煮后冷却及其工艺流程改进

轻工业部在1989年底召开的全国蘑菇罐头会议上制订出蘑菇罐头生产的技术条件,其中一条便是蘑菇预煮后要求在8分钟之内冷却到30℃以下。对预煮后蘑菇冷却作出严格规定的目的是控制微生物在预煮后的工序繁殖污染。虽然蘑菇在加工的过程中经过沸水预煮,但不少的细菌有很强的耐热性,在适当的温度、     

管道式连续煮豆浆装置

目前,国内煮豆浆装置有的用敞口式或封闭式煮豆浆装置;有的用间歇式或连续式煮豆浆装置。敞口间歇式煮浆装置构造简单,但是设备占地面积较大,操作繁琐,而且汽雾和噪声较大,热能利用率低;封闭连续式煮浆装置,虽然简化了操作,噪声和汽雾得到了改善,热能利用率也有所提高,但是设备构造较为复杂,制造费用高,而且管道不易清洗,产品卫生条件仍得不到改善。无论是敞口间歇式,还是封闭连续式都需配备传动设备,如用离心泵,活塞泵运送豆浆,均要消耗电力。为     

蚕豆罐头加工工艺研究

以青海12号蚕豆为原料,研究蚕豆盐水罐头和风味蚕豆罐头的加工工艺。考察了料液比、预煮时间对蚕豆预煮品质的影响,优化了蚕豆盐水罐头护色保脆液的配方,通过正交试验确定蚕豆盐水罐头加工的工艺参数为:预煮液料液比为1∶10,预煮时间为10 min,预煮液中加入0.6%VC,0.2%柠檬酸和0.6%CaCl2护色保脆效果最好,制备的蚕豆罐头的感官品质好;通过研究淀粉、白砂糖、食盐、番茄酱的添加量对风味蚕豆罐头汤汁质量和风味的影响,确定了风味蚕豆罐头酱汁调配的优化配方为:番茄酱与水的比例为1∶4,淀粉添加量为水质量的2%,白砂糖添加量为番茄酱质量的30%,食盐添加量为番茄酱质量的2%时,风味蚕豆罐头酸甜适中,风味适口。     

可移动鲜果蔬原汁加工设备

本发明属于果汁加工设备，特别是关于一种可移动鲜果蔬原汁加工设备。其特征是：在活动底座上固定连接有输送装置、清洗装置、榨汁装置、分离装置、灭菌装置、无菌灌装机构和控制机构。灭菌装置由加热器、灭菌器、卫生泵、无菌室、灭菌灯、滑泡器、     

食用菌预煮液的综合利用

食用菌的盐水腌制加工有大量的预煮液、残菇、菇柄被弃掉,损失鲜品总量的25．94%左右。据对平菇测定,食用菌预煮后干物质减少23．45%~26.87%;浓缩成30%的蘑菇预煮液含17种氨基酸和多种水溶性维生素及矿质盐类,氨基酸含量高达495．84mg/ml。本研究还以平菇预煮液,菇柄为主要原料调配出平菇预煮液酱油、平菇小米醋、平菇蛋白多维饮料等。本方法亦适合对多种食用菌预煮液的深加工利用,并使每吨商品菇增加纯经济收益360~600元。     

浅谈带搅拌器煮糖罐微机控制设备

带搅拌器煮糖罐微机控制设备主要包含有两部分,即煮糖搅拌器和煮糖微机控制装置。煮糖搅拌器是使煮糖达到强制循环工艺的机械装置。而煮糖微机控制装置是对煮糖过程的物料浓度、液位,蒸汽、真空度四个关键参数实施程序,通过计算机处理进行实值控制,使得煮糖效果更好,能耗更低,煮糖质量更稳定的装置。     

双壳贝类净化技术研究进展

为提升鲜活贝类品质与食用安全性,解决贝类前处理加工中净化效率低,污染物难以脱除,净化过程损耗等难题。本文从贝类对污染物蓄积及转化代谢规律、净化方法及影响净化效果的关键因子进行了综述,并指出在净化过程中应采用多种净化方法组合或优化、加强冷杀菌技术,益生菌制剂在活体贝类净化中的应用研究、开发绿色高效安全净化剂、研发新型净化设备与现代化净化工厂设计、及时制定与更新贝类净化行业标准等建议,以期为深入开展贝类净化相关研究提供参考。     

贝类开壳技术与装备研究现状及发展趋势

开壳是贝类加工中必不可少的一项重要工序,其效果直接影响着后续加工产品的品质。为了解目前国内外 贝类开壳技术及装备的现状和存在的问题,本文对人工开壳、热力开壳、超高压开壳和微波开壳等贝类开壳技术与 装备的研究进展和应用现状进行分析,对不同开壳方法的优缺点进行对比,对存在的主要问题进行归纳总结,并提 出了解决方案,同时对贝类开壳技术与装备的发展趋势进行了展望,以期丰富贝类开壳加工理论基础,为贝类开壳 技术创新和设备研发提供一定的参考和借鉴。     

中国贝类加工装备应用现状与展望

为了解中国贝类加工装备的发展情况,分别介绍了贝类保鲜保活、前处理、初加工、精深加工和综合利用装备的研究进展和应用现状,总结了贝类加工装备研发和应用过程中存在的主要问题,分析了加工装备未来的发展趋势。     

我国海洋贝类资源的利用现状和发展趋势

本文对我国海洋贝类资源概况,海洋贝类资源在传统加工食品、功能性食品、医药等其他领域的利用现状进行了综述,并针对我国在海洋贝类资源利用中存在的问题,从贝类养殖、贝类加工技术设备、贝类深加工和综合利用、贝类食品风险控制等方面,提出了发展我国贝类产业的四个措施。     

鱼类冷冻调理食品生产工艺

概述了鱼类冷冻调理食品的特点和现状,并以冷冻调理鲐鱼及冷冻调理鳗鱼的生产过程为例详细介绍了鱼类冷冻调理食品的生产技术工艺。     

Palatability and Storage Characteristics of Precooked Beef Roasts

The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate-salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off-flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate-salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.     

Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage

Four processing procedures were compared as methods of reducing warmed-over flavor (WOF) of pork chops during frozen storage for 84 days, These procedures were (1) oven-broiled chops, (2) chops from loins precooked with no additives, (3) chops from loins cured with 0.5% salt and 40 ppm NaNO2 and precooked, and (4) chops from loins cured with 2% salt and 120 ppm NaNO2 and precooked. Samples were evaluated by the TBA test, Warner-Bratzler shear, hydroxyproline assay and by sensory analysis after frozen storage at -18°C. Chops from the three precooked treatments were more tender than oven-broiled chops. Nitrite inhibited WOF development of precooked chops during frozen storage and 40 ppm nitrite was nearly as effective as 120 ppm.     

WILD RICE AS AN ANTIOXIDANT FOR FRESH-FROZEN AND PRECOOKED BEEF PATTIES

Antioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at ?23C.     

钢丝拉拔和镀锌设备安全停机装置设计

拉拔和镀锌设备原安全停机装置设计中的主要缺陷:不能单独停止其中的一个设备;操作空间较大,控制点相对较远;设备运行速度太快,反应时间不够等。针对这些缺陷进行改进:采取全方位的钢丝绳连接行程开关,配合电磁刹车装置,可以在设备周围任何操作位置实现紧急停机。介绍全方位安全停机装置的工作原理和主要设计内容,此安全停机装置覆盖面广、联动性强、停机迅速,不影响设备正常运转,降低了安全事故的发生几率。     

Determination of Mass Transfer Coefficients During the Vacuum Cooling of Pre-Cooked Meat Cuts

The influence of meat sample dimensions on the mass transfer coefficient (kS) of precooked cuts of pork, beef, and chicken during vacuum cooling, as well the behavior of this coefficient during the vacuum cooling process, were investigated. It was evidenced that the kS parameter presented statistical correlations with sample volume. The strongest dependence was found for precooked breast chicken, showing that this product can be cooled by vacuum impregnation. Knowledge of this dependence is important in order to evaluate the dimensions and geometric formats of meat cuts to be treated by vacuum cooling. Experiments with cylinders filled with moist sand showed that for porous materials kS can be considered proportional to the sample volume, and that the initial moisture content influences the internal temperatures during the cooling process. Knowledge of the kS behavior, with respect to sample volume, aids an understanding of the water evaporation and temperature decrease during the vacuum cooling of porous foods.