基于决策树方法的油炸型方便面品质评价研究

本实验以市场占有率为80%～90%的国内主要方便面生产厂家的12个主打品牌的205个油炸型方便面样品为研究对象,首先以8个专家感官评价项目为指标,采用K-均值法对感官品评数据进行了聚类分析;根据聚类分析结果再应用决策树分析方法,以15个物性检测项目为指标,建立感官品评和面条物性指标之间关系模型。结果表明,所建立的决策树模型吻合感官品评聚类结果的精度达到95.61%,实现了表达仪器测量值与感官品评之间关系的目的,可为油炸型方便面品质评价提供一种客观定量化的方法。     

New types of synthetic infusion solutions. III. Elimination and retention of poly-[N-(2-hydroxypropyl)methacrylamide] in a test organism

The elimination and retention of a new, fully synthetic plasma prosthesis of Czechoslovak origin under the working name of Duxon (poly[N-(2-hydroxypropyl)methacrylamide]) was investigated in experiments on rabbits by using a 14C-labeled polymer. Results published earlier on elimination have been confirmed and extended. Retention was examined after repeated application. The effect of molecular weight prevailed both in elimination and in retention. Polymers of lower molecular weights, which possess a good therapeutical effect, are not permanently deposited in the organism.     

Na2SO4- and NaCl-Induced hot corrosion of six nickel-base superalloys

The short-time hot-corrosion behavior of six industrial nickel-base superalloys was investigated with static deposits of Na₂SO₄ or NaCl or both in still air. The oxidation kinetics and scale morphologies were measured with traditional laboratory techniques-thermobalance, metallography, electron microprobe, and x-ray analyses. Susceptibility to hot corrosion was found to be correlated to the type of scale produced during simple oxidation. Alloys forming an A1₂O₃ scale were found to be susceptible to Na₂SO₄ deposits, independent of their chromium content. The quantity of Na₂SO₄ deposit dictated the nature of the attack and, under certain conditions, the refractory element alloy additions appeared to play an essential role. Alloys containing Cr₂O₃ or TiO₂ in the simple oxidation scale proved to be sensitive to NaCl attack. Again, the severity of the attack within the susceptible alloy group was not related to the chromium or titanium content. Although less intensive than the Na₂SO₄ -induced hot corrosion, NaCl contaminations provoked extensive spalling. All of the hotcorrosion types encountered in this study were interpreted in the light of existing theories.Supported by the Délégation Générale à la Recherche Scientifique et Technique.     

The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

Dairy propionibacteria display probiotic properties which require high populations of live and metabolically active propionibacteria in the colon. In this context, the probiotic vector determines probiotic efficiency. Fermented dairy products protect propionibacteria against digestive stresses and generally contain a complex mixture of lactic and propionic acid bacteria. This does not allow the identification of dairy propionibacteria specific beneficial effects. The aim of this study was to develop a dairy product exclusively fermented by dairy propionibacteria. As they grow poorly in milk, we determined their nutritional requirements concerning carbon and nitrogen by supplementing milk ultrafiltrate (UF) with different concentrations of lactate and casein hydrolysate. Milk or UF supplemented with 50 mM lactate and 5 g L⁻¹ casein hydrolysate allowed growth of all dairy propionibacteria studied. In these new fermented dairy products, dairy propionibacteria remained viable and stress-tolerant in vitro during minimum 15 days at 4 °C. The efficiency of milk fermented by the most tolerant Propionibacterium freudenreichii strain was evaluated in piglets. Viability and SCFA content in the colon evidenced survival and metabolic activity of P. freudenreichii. This work results in the design of a new food grade vector, which will allow preclinical and clinical trials.     

Product-oriented flavor research: learnings from the past, visions for the future

In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.     

In situ monitoring of the biocatalysed partial hydrolysis of cocoa butter and palm oil fraction

Partial glycerides are widely used ingredients in confectionery products that can be produced from natural fats. In a biocatalytic partial hydrolysis of cocoa butter and palm oil fractions, a product mixture containing 1.5% monoglycerides and 5.5% diglycerides intended for the use in confectionery products was created. This study is a proof of principle that shows the feasibility of monitoring the biocatalytic partial hydrolysis of these two natural fats in situ with ATR-FTIR spectroscopy. An economic approach was utilised for calibration since partial glyceride calibration standards are costly and poorly available. The released compounds were quantified by means of chemometric modelling, and the model was validated with gas chromatography. Resulting root mean square errors were in the low per cent range. Additionally, the results indicate that distinction of the released free fatty acids is possible with ATR-FTIR spectroscopy.