论科学化包装

从包装的基本功能以及我国食品(商品)包装的现状和存在问题出发,论证了科学化包装势在必行,并提出了科学化包装的具体方法。      

淡水鱼糜抗冷冻变性的研究

本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。     

引进意大利连续纺丝机车间空调节能设计

介绍了某化纤厂引进意大利十二台粘胶连续纺丝机车间与以往的纺丝车间相比,空调设计中的节能途径,体现了既满足工艺要求,又降低生产成本的设计目的。     

浅析ZA型喷气织机电控系统的抗干扰措施

较详细地介绍了ZA型喷气织机电气控制系统的抗干扰措施，说明其先进的抗干扰系统对于提高系统的可靠性效果较好。     

喷气纺的条子制备

新纺纱系统的研制开发与传统纺纱工艺的进一步发展都需要对技术要求和经济效果进行反复准确的分析。由于喷气纺的推广，尤其是在美国的推广使用，Rieter公司对此工艺的原材料的最佳准备状态进行了研究。本文即为Rieter公司纺织技术专家所完成的这方面大量研究工作的一个概述。     

滤纸多层复合对透气率的影响

研究多层复合滤纸和单层滤纸间透气率的关系。通过将单层湿纸页按一定顺序紧密叠合在一起并放入弧形干燥器内干燥的方法形成多层复合滤纸,探讨当各层纤维为单一纤维和多种纤维复配两种情况下的2层和3层复合滤纸的透气率与各单层滤纸透气率之间的关系,并从理论上推导出多层复合滤纸和单层滤纸间透气率存在如下关系:1/T=1/T1+1/T2+…+1/Tn,这对多层复合滤纸的研究有一定的指导意义。     

Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

This study was performed to compare the effectiveness of individual treatments (ultrasound and organic acids) and their combination on reducing foodborne pathogens on organic fresh lettuce. Lettuce leaves were inoculated with a cocktail of three strains each of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated with ultrasound (40 kHz) alone, organic acids (0.3, 0.5, 0.7, 1.0, and 2.0% — malic acid, lactic acid, and citric acid) alone and combined with ultrasound and organic acids for 5 min. For all 3 pathogens, the combined treatment of ultrasound and organic acids resulted in additional 0.8 to 1.0 log reduction compared to individual treatments, without causing significant quality change (color and texture) on lettuce during 7 day storage. The maximum reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were 2.75, 3.18, and 2.87 log CFU/g observed after combined treatment with ultrasound and 2% organic acid for 5 min, respectively. Our results suggest that the combined treatment of ultrasound with organic acids was effective at increasing pathogen reduction compared to individual treatments without significantly affecting quality, and demonstrates its potential as a novel method to increase the microbial safety on organic fresh lettuce.     

Suitability of thin layer models for infrared-hot air-drying of onion slices

Onion slices were dried under different processing conditions applying infrared radiation assisted by hot air. Drying temperature, slice thickness, inlet air temperature and air velocity were varied to study the drying behavior. Thin layer models such as Page, modified Page, Fick's and Exponential models, which are used to describe the drying kinetics of food materials, were tested for the combination mode drying. The linear plots for Page and modified Page models gave a better fit (R²=0.980-0.995) over the other two models (R²=0.767-0.933). A combined regression equation developed to predict the drying parameters (k and n) for all the four models gave a fairly good fit (R²=0.852-0.989). The modified Page model gave better predictions for drying characteristics over the other models.     

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

A total of 105 fresh pork sausages were packaged in atmospheres varying in oxygen concentration, using the following mixtures (%O₂/%CO₂/%N₂): 0/20/80, 0/20/80 + O₂ scavenger, 20/20/60, 40/20/40, 60/20/20, and 80/20/0. In addition, two batches were subjected to vacuum packaging or over-wrap with O₂-permeable film. They were stored for 20 days at 2 ± 1 °C in the dark. Values of pH, CIE L*, a* and b* color parameters, surface metmyoglobin percentage, TBA-reactive substances, psychrotroph aerobe bacterial numbers and sensory discoloration and off-odor were assessed throughout storage. Packaging in the absence of O₂, either under vacuum or in atmosphere with O₂ scavenger, led to extension of shelf-life in terms of both color and odor stability due to low oxidation rates. Increase of O₂ caused a significant enhancement of oxidation, decrease of shelf-life due to discoloration and off-odor development. The highest O₂ concentration gave rise to a significant color improvement, though only for a limited period of 8 days.     

Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese

The Brazilian market for dairy products made from goat milk is increasing despite the seasonality of production and naturally small milk production per animal, factors that result in high-priced products and encourage fraud. In Brazil, no official analytical method exists for detecting adulteration of goat dairy products with cow milk. The aim of this study was to design a strategy to investigate the adulteration of frescal (fresh) goat cheeses available in the Rio de Janeiro retail market, combining analysis of cheese composition and the perception of adulteration by consumers. Commercial goat cheeses were tested by using a duplex PCR assay previously designed to authenticate cheeses, by targeting the mitochondrial 12S ribosomal RNA genes of both species simultaneously. The PCR test was able to detect 0.5% (vol/vol) cow milk added during goat cheese formulation. The analysis of 20 locally produced goat cheeses (20 lots of 4 brands) showed that all were adulterated with cow milk, even though the labels did not indicate the addition of cow milk. To estimate the ability of consumers to perceive the fraudulent addition of cow milk, a triangle test was performed, in which cheeses formulated with several different proportions of goat and cow milk were offered to 102 regular consumers of cheese. Detection threshold analysis indicated that almost half of the consumers were able to perceive adulteration at 10% (vol/vol) cow milk. Effective actions must be implemented to regulate the market for goat dairy products in Brazil, considering the rights and choices of consumers with respect to their particular requirements for diet and health, preference, and cost.