Changes in polymer foils used in food packaging tested by using differential scanning calorimetry

This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder), two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing. The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min⁻¹ during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg⁻¹. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C with enthalpies ranging from 30.4 to 57.8 J g⁻¹. Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature range is very similar in all experiments.     

对ADSL接入方式铜缆可用线对率的分析

指出了为发展ADSL而提高市话音频铜线电缆的传输质量和维护水平的必要性,分析了铜线电缆线对有关指标参数低劣的原因和对传输ADSL的影响,并提出了一些改进的意见。     

固定式宽带无线接入技术--LMDS

本地多点分配业务(LMDS)是近年来在国际上兴起的固定式宽带无线接入技术,具有传输容量大、起始费用低的优点,受到了国内外电信业务经营者的普遍关注.文章介绍了LMDS提供的业务类型、工作频率、系统结构和标准化情况,并将LMDS与有线电视网络、ADSL、MMDS等现有的接入技术进行了比较.文章认为LMDS的商业推广尚需解决信号质量、服务区尺寸、费用等制约因素.     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

食品高压装置

高压装置是研究高压食品科学、开发和生产高压食品的核心设备，能否提供性能优良、价格相对便宜的装置是高压食品产业化的关键。本文系统介绍食品高压处理装置的类型、结构、性能、特点及最新研究进展，并就如何降低高压装置造价，提高生产能力等关键问题进行探讨。     

Kinetic analysis for effect of initial substrate concentration on growth and secondary metabolite production in cultures of Nicotiana tabacum

Suspension cultures of tobacco cells were studied using airlift and rotary-drum bioreactors. The effect of initial concentrations of a major substrate, sucrose, on the growth and production of a secondary metabolite, phenolic compounds, was investigated. The dry weights and total concentrations of the phenolic compounds increased with the initial sucrose concentration in both bioreactors. Both bioreactors were found to have the same tendency for the effect of initial sucrose concentration. The structured model, presented previously was modified by considering that sucrose was hydrolyzed to glucose and fructose by an enzymatic reaction. The previous and the new models were applied to the above two sets of experimental data obtained with two bioreactors, independently. The hydrolysis of sucrose was elucidated to contribute slightly to the overall kinetics of growth and secondary metabolite production in these cultures. Furthermore, the levels of shear damage in each bioreactor were quantitatively compared based on the death rate constant, k_i, which is one of the model constants.     

微波萃取在食品化学中的应用

介绍了微波萃取技术在食品化学中的应用。其实质是用微波对萃取溶剂及物料加热，使溶剂的渗透率和扩散率大大提高，因此对食品营养成分或风味物质可以有铲地萃取分离。     

Influence and adjustment goals: Sources of cultural differences in ideal affect.

Previous studies have found that in American culture high-arousal positive states (HAP) such as excitement are valued more and low-arousal positive states (LAP) such as calm are valued less than they are in Chinese culture. What specific factors account for these differences? The authors predicted that when people and cultures aimed to influence others (i.e., assert personal needs and change others' behaviors to meet those needs), they would value HAP more and LAP less than when they aimed to adjust to others (i.e., suppress personal needs and change their own behaviors to meet others' needs). They test these predictions in 1 survey and 3 experimental studies. The findings suggest that within and across American and Chinese contexts, differences in ideal affect are due to specific interpersonal goals. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

INHIBITION OF BEER-SPOILAGE LACTIC ACID BACTERIA BY NISIN

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.