Ozone Contribution in Food Industry in Japan

Ozone has the strongest oxidization effect after fluorine, and this property has been used in sterilization for food and processing plants in Japan. Moreover, there is no fear of toxic residues as with chlorine-based sterilizers and no hazardous trihalomethanes are formed. Based on these advantages, ozone has been used in water and air treatment for food products food materials and food processing plants. Use in the food processing is now increasing in Japan. This paper describes ozone sterilization, introducing sterilization systems and equipment applied to food in Japan.     

一种功能性化妆品原料--透明质酸

论述了透明质酸的理化与生物特性、简易制备方法、特殊功能及其在化妆品中的应用，同时提供了几个常用的化妆品基础配方。透明质酸是一种对人体具有一系列特殊保护功能且性能优良的天然酸性黏多糖物质。它用于化妆品，可起到保湿护肤、抗衰老、营养皮肤、促进伤口愈合、抗菌消炎及稳定乳化等功能。展望了其在今后国内日化市场上的发展前景，为国内透明质酸资源的充分开发利用提供一些有益信息。     

Shear rates investigation in a scraped surface heat exchanger

The electrodiffusion technique was performed in order to investigate the shear rate on a scraped surface heat exchanger. Microelectrodes were placed inside: the walls of the outer cylinder; the inlet and outlet bowls; the rotor and the blades. Highly viscous Newtonian fluid (Emkarox HV45 solutions) and non-Newtonian model fluid (aqueous solutions of CMC) were used. The electrodiffusion method allowed us to measure wall shear rates. Maximum shear rate was observed at the scraping surface and caused by blades scraping, high shear rate was also measured on the leading edge of the blades. In the other parts of the exchanger, shear rate remained low but the development of Taylor vortices completely modified the scraped surface heat exchangers behaviour inside the surface of the bowls. A dimensionless representation of the friction factor was established for the inner and outer wall surface of the exchanger.     

浅论食品化学污染及其防治策略

分析了食品化学污染的主要途径,以及这些污染物对人体健康的危害性,对食品化学污染的防治策略进行了探讨。     

沼蛤侵蚀对混凝土的性能损伤试验研究

沼蛤侵蚀给混凝土带来的性能影响对防治措施的选择与决策具有重要的参考意义。对于受侵蚀1年的自制试件和受侵蚀20余年的现场芯样,本文采用浸泡增重法、压汞法、场发射环境扫描电镜法和热重法分别测试了有贝附着组和无贝对照组的表层吸水率、表层孔隙特征与孔径分布、表层形貌和成分变化,以及表层钙成分含量变化这4个指标,研究了沼蛤侵蚀混凝土前后以及侵蚀时间对微观性能的影响。定量分析表明:沼蛤附着侵蚀混凝土后,混凝土不同尺寸的孔隙均有增加,同时表观密度分别下降了13.5%(侵蚀1年)和19.5%(侵蚀20余年),表层吸水率分别增加了82%(侵蚀1年)和101%(侵蚀20余年),混凝土表面的铝元素、铁元素和锰元素大幅增加,钙元素尤其是碳酸钙流失严重,分别减少了41.7%(侵蚀1年)和82%(侵蚀20余年)。因此,沼蛤的侵蚀会造成混凝土的微观性能损伤,受侵蚀时间越长,性能损伤越严重。     

Effect of Ozone on Aspergillus niger Causing Black Rot Disease in Onion

The effect of ozone on Aspergillus niger causing black rot disease in onion was studied in culture. Ozone induced the spore germination in all treatments and few spores showed rapid swelling, resulting in the production of 2-3 germ tubes per spore compared to control. Although all the ozone treated spores germinated, all of them did not produce uniform colony morphology. Some colonies which developed from ozone treated spores failed to produce spores and such colonies appeared as grey patches of mycelia without spores amidst surrounding black sporulating colonies. Further work is in progress to study the mechanism involved in formation of sterile mycelia by ozone.     

Coupling geometric analysis and viability theory for system exploration: Application to a living food system

This paper addresses the issue of studying a food complex system in a reverse engineering manner with the aim of identifying the set of all possible actions that makes it reach a quality target with respect to manufacturing constraints. Once the set of actions is identified, several criteria can be considered to identify interesting trajectories and control policies. A viability approach, coupling the viability theory and a geometric approach of robustness, is proposed to study complex dynamical systems. It can be implemented for several types of systems, from linear to non linear or hybrid systems. The proposed framework was adapted to a living food system: a ripening model of Camembert cheese to identify the set of states and actions (capture basin) from which it is possible to reach a predefined quality target. Within the set of viable trajectories, particular trajectories that improve the Camembert cheese ripening process are identified using the proposed approach. The results are applied at a pilot scale and are discussed in this paper.     

无水磷酸氢钙生产工艺

介绍了一种以液态食品磷酸与碳酸钙及处理后的石灰水(纯净氢氧化钙)反应生产无水磷酸氢钙(牙膏级、药品级、食品级)新工艺。同时提供了按此工艺生产无水磷酸氢钙的生产结果。     

甲基异丁基酮-甲乙酮脱蜡脱油生产微晶蜡工艺研究

介绍了以甲基异丁基酮(MIBK)和甲乙酮(MEK)为溶剂进行脱蜡脱油生产微晶蜡的试验研究，对溶剂脱蜡脱油过程的各种工艺条件进行了考察。结果表明，与采用常规溶剂的过程相比，其过滤速度和微晶蜡产品的收率都得到提高，而且微晶蜡的含油量达到小于1％的食品级标准要求。MIBK—MEK拥有的良好的选择性使其在溶剂脱蜡脱油生产微晶蜡工艺中有较好的应用前景。     

浅论食品添加剂的安全性

介绍了食品添加剂的定义、分类和作用 ,分析了国内外食品添加剂的现状、发展前景及存在的问题 ,综述了食品添加剂的安全性问题及监督管理办法。