Application of Laminated Edible Films to Potato Chip Packaging

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.     

MODELING the VIBRATIONAL RESPONSE of PLANTAIN FRUITS

Plantain fruits of the plantain subgroup ( Musa AAB Group) were obtained at a green stage and used in this study. the fruits were labelled for identification, and stored in a chamber maintained at a temperature of 20C and relative humidity of 90 ± 4%. On daily basis, for a period of 14 days, the fruits were removed from the storage chamber and each was weighed to record the mass. They were vibrated vertically on a vibration exciter through a range of frequencies from 10 to 2000 Hz. the frequency response was modeled by a single-degree-of-freedom Kelvin model. the mass of the fruit, the stiffness, the natural frequency and the critical damping all decreased significantly (p < 0.01) with storage time. There was no significant change (p > 0.05) in the damping coefficient of the fruit. the damping ratio decreased significantly (p < 0.01) with storage time. the models that described the changes in these parameters with storage time were obtained by stepwise regression, and are also presented. It was concluded that a single degree-of-freedom model provides satisfactory results of the vibrational characteristics of intact plantain fruit.     

DECOMPOSITION OF TURMERIC CURCUMINOIDS AS AFFECTED BY LIGHT,SOLVENT AND OXYGEN1

Turmeric curcuminoids are important natural pigments but their instability limits their use in many foods. This study was conducted to examine light-induced degradation of turmeric curcumin as affected by solvent system and oxygen. The rate constants and half-lives were determined for purified curcumin, demethoxycurcumin and bis-demethoxycurcumin exposed to 1450 lux using reversed-phase HPLC. Rates of degradation of each pigment followed first-order kinetics. Differences in rate constants and half-lives between the individual pigments were minor in an acetic acid-NaCl solution; however, in methanol, large differences in stability to light of the individual pigment were observed. Stability of all the pigments to light was several fold greater in methanol than in acid brine. In methanol sparged with air, stability to photooxidation was curcumin > demethoxycurcumin > bis-demethoxycurcumin. In methanol, curcumin was more stable than the other curcuminoids when sparged with air than when sparged with nitrogen. In methanol sparged with nitrogen, demethoxycurcumin was the most stable pigment. All of the pigments were stable in the dark.     

THE EFFECT OF LYSOZYME AND BUTYLATED HYDROXYANIZOLE ON SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS

The effect of pH (5 to 7), NaCl concentration (0.5 to 5%) and chelating agents on the antibacterial activity of lysozyme and butylated hydroxyanizole (BHA) was investigated by the Spiral Gradient End Point test. Of all the bacteria tested (including 7 Gram-positive and 8 Gram-negative organisms), lysozyme was active only against Lactococcus lactis NCK 400. When EDTA was added, lysozyme was inhibitory for all of the Gram-positive and 4 of the Gram-negative species. Butylated hydroxyanizole was active against all the organisms tested, except for 2 pseudomonads, but these were inhibited when EDTA was added. The inhibition effected by lysozyme and BHA, both in the presence and absence of EDTA, was greatest at low pH and high NaCl concentrations. The inhibition by lysozyme was unaffected by other chelators (sodium citrate and monoglycerol citrate). However, sodium citrate promoted the inhibitory effect of BHA towards Gram-negative bacteria and monoglycerol citrate lowered the minimum inhibitory concentration required by BHA to inhibit 5 of the 7 Gram-positive bacteria by 10%.     

A system for the exposure of small laboratory animals to a 25-mT60-Hz alternating or traveling magnetic field

A versatile exposure system which can be used to investigate the effects of a 60-Hz alternating magnetic field or traveling magnetic field on small laboratory animals is described. Special attention was given to the design of the electric circuit to simplify the supply requirements and to keep the overall current to a minimum. A magnetic field having a flux density up to 30 mT (300 G) can be generated, and a traveling magnetic field is obtained by reconnecting the coils to a three-phase supply. The total magnetic field due to the currents in the three coils used in the exposure system is analyzed. A computer program was written to evaluate the magnetic field in the region where the animals are located. The difference observed between measured and computed values is attributed to the representation of the multiturn, multilayer coils by equivalent single-turn coils     

Evaluation of reactive power meters in the presence of highharmonic distortion

Four reactive power meters, operating on different principles, were tested under nonsinusoidal conditions. Different definitions of the reactive power are discussed. Because the definition and meaning of the nonsinusoidal reactive power are still being actively debated, the readings of the tested meters were compared with four nonsinusoidal reactive powers and the first harmonic reactive power, to verify whether these readings can be interpreted as approximate measures of the different definitions. A digital instrument, programmed to measure each of these powers, was used as a reference     

扑炎痛的合成新法

以水杨酸和对硝基苯酚为原料,在三氯氧磷存在下进行酯化,然后催化加氢还原硝基,最后用乙酐进行二酰化制得扑炎痛,三步收率分别为80.8％、90.4％和88.5％。