乳化盐在重制奶酪生产中的作用

阐述了乳化盐在重制奶酪中的作用，以及常用乳化盐的主要特性、实际应用和重制奶酪经常出现的质量缺陷、原因分析、采取的措施等。     

酶解法提取龙虾废弃物中蛋白质的工艺研究

采用酶解法对龙虾加工废弃物提取蛋白质的工艺进行了研究.通试验获取酶解提取蛋白质最优工艺条件为:选用碱性蛋白酶为提取剂,酶解时间3h,加酶量1.5%,pH值8.0,酶解温度50℃,液料比为3:1(m/V),此条件下蛋白质提取率为45.76%.     

Interface Engineering for Both Cathode and Anode Enables Low‐Cost Highly Efficient Solution‐Processed CdTe Nanocrystal Solar Cells

Low‐cost solution‐processed CdTe nanocrystal (NC) solar cells always suffer from a high interface energy barrier and unbalanced hole/electron transport as well as anisotropic atom diffusion on the CdTe surface due to the limited amount of hole/electron interface materials or the difficulty in interface processing. In this work, a novel strategy is first adopted with gradient electron transport layer (CdS/CdSe) modification in the cathode and a new crosslinkable hole transport polymer (P‐TPA) implantation in the anode. The carrier recombination at interfaces is greatly decreased and thus the carrier collection is increased. Moreover, the light harvesting is improved both in short and long wavelength regions, making J_sc and V_oc increase simultaneously. A champion solar cell shows a very high power conversion efficiency of 9.2% and an outstanding J_sc of 25.31 mA cm^?2, which are among the highest values for all solution‐processed CdTe NC solar cells with a superstrate structure, and the latter value is even higher than that of traditional thick CdTe thin‐film solar cells (2 µm) via the high temperature close space sublimation method. This work demonstrates that facile surface modifications in both the cathode and anode with stepped extraction and organic–inorganic hybridization are very promising in constructing next‐generation highly efficient NC photovoltaic devices.     

Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

This study aimed to evaluate the vacuum impregnation (VI) and soaking methods in the addition of Lactobacillus acidophilusLA‐3 to minimally processed melon (MPM). The melons were washed, sanitised in chlorine solution (200 mg L^?1), peeled and cutted into cubes. Lactobacillus acidophilusLA‐3 (1.4 × 10¹⁰ CFU g^?1) were added to the MPM through both techniques. The L. acidophilusLA‐3 count in MPM was similar to those commonly found in dairy products having probiotic claim, but VI was more efficient than soaking in maintaining the viability (8.61 and 7.98 Log CFU g^?1, respectively). The pH, acidity and soluble solids were not affected by probiotic culture and the incorporation technique; however, the VI affected the firmness of fruit. The MPM was within Brazilian standards for their microbiological characteristics. MPM may be used as a carrier of probiotic bacteria, being one more alternative for individuals who consume probiotic products.     

Effect of cooking or handling conditions on the furan levels of processed foods

The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15–33% after heating the foods at 50°C without a lid. Furan in rice seasonings was evaporated completely after heating the foods at 60°C. Regarding powered milk, the levels of furan were too low to be compared under various conditions. The levels of furan decreased to 58% in beverage products for babies, after storing them at 4°C for 1 day without a lid. The levels of furan in canned foods such as cereal and vegetable were reduced by zero to 52% when they were stored without stirring in a refrigerator at 4°C for 1 day. When we boiled canned fish, the furan present was almost completely evaporated. It is recommended that canned meats be heated up to 50–70°C for the reduction (26–46%) of furan levels. The levels of furan in instant and brewed coffee samples were significantly reduced after storing for 11 to 20 min at room temperature without a lid (p < 0.05).     

High‐Performance Flexible Transparent Electrode with an Embedded Metal Mesh Fabricated by Cost‐Effective Solution Process

A new structure of flexible transparent electrodes is reported, featuring a metal mesh fully embedded and mechanically anchored in a flexible substrate, and a cost‐effective solution‐based fabrication strategy for this new transparent electrode. The embedded nature of the metal‐mesh electrodes provides a series of advantages, including surface smoothness that is crucial for device fabrication, mechanical stability under high bending stress, strong adhesion to the substrate with excellent flexibility, and favorable resistance against moisture, oxygen, and chemicals. The novel fabrication process replaces vacuum‐based metal deposition with an electrodeposition process and is potentially suitable for high‐throughput, large‐volume, and low‐cost production. In particular, this strategy enables fabrication of a high‐aspect‐ratio (thickness to linewidth) metal mesh, substantially improving conductivity without considerably sacrificing transparency. Various prototype flexible transparent electrodes are demonstrated with transmittance higher than 90% and sheet resistance below 1 ohm sq^?1, as well as extremely high figures of merit up to 1.5 × 10⁴, which are among the highest reported values in recent studies. Finally using our embedded metal‐mesh electrode, a flexible transparent thin‐film heater is demonstrated with a low power density requirement, rapid response time, and a low operating voltage.     

Study on the effect of grain storage and processing on deltamethrin residues in post-harvest treated wheat with regard to baby-food safety requirements

The effects of storage intervals and of milling procedures on dissipation of deltamethrin residues in post-harvest treated wheat grain were studied with the aim to obtain scientific data on compliance of the processed products with the safety requirements concerning baby foods. The insecticide formulation was applied on stored wheat at a recommended rate of active ingredient of 0.5 mg kg^-1 and at a higher rate of 4 mg kg^-1, performing the highest protective effect. The dissipation of residues and their distribution in different fractions of the milled grain were studied after various storage intervals, from 7 to 270 days after treatment. Eight fractions—bran, semolina, three types of groats, and three types of flour—were collected after milling of grain and analysed for determination of pesticide residues. The residues were determined by gas chromatography characterized by the limit of determination of 0.005 mg kg^-1, low enough for enforcement of the maximum residue level of 0.01 mg kg^-1 established by the European Commission Directive for any pesticide in cereal-based foods. Deltamethrin applied post-harvest on wheat as grain protectant was distinguished by low rate of degradation on the grain under practical storage conditions. One hundred and eighty days after treatment at an application rate of 0.5 mg kg^-1, the residues were between 0.03 and 0.2 mg kg^-1 in the various types of flour. Two hundred and seventy days after treatment at a rate of 4 mg kg^-1, the residues in the flour were in the range of 0.4-1.5 mg kg^-1.     

污水厂出水消毒效果影响因素的探讨

通过对污水处理厂出水加氯消毒各种因素的分析,并经实验研究确定影响消毒效果的因素为pH、有机氮、COD、氨氮、水温等,其中pH为最主要影响因素,同时得出加氯消毒最佳水质条件。在实际生产中,可根据在线仪表显示的水质情况,来调节最佳投氯量。