Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.     

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO₂,) 8% and (0²) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.     

Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging

We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.     

Transparency in complex dynamic food supply chains

Food supply chains are increasingly complex and dynamic due to (i) increasing product proliferation to serve ever diversifying and globalising markets as a form of mass customisation with resulting global flows of raw materials, ingredients and products, and (ii) the need to satisfy changing and variable consumer and governmental demands with respect to food safety, animal welfare, and environmental impact. Transparency in the food supply chain is essential to guarantee food quality and provenance to all users of food and food products. Intensified information exchange and integrated information systems involving all chain actors are needed to achieve transparency with respect to a multitude of food properties.In this paper, specific challenges of food supply chains are highlighted. Major elements are addressed that support transparency to consumers, the government and food companies, which are considered the claimants of transparency. Elements considered to be enablers of transparency are governance mechanisms, quality and safety standards and information exchange. The paper specifies these transparency claimants and enablers for food supply chains and identifies major information system functions and information technology applications needed to comply with transparency demands. It thereby provides a framework for transparency analysis in food supply chains.     

A copper/polyimide Metal-base packaging technology

A unique substrate MCPM (Mitsubishi Copper Polyimide Metal-base) technology has been developed by applying our basic copper/polyimide technology.¹ This new substrate technology MCPM is suited for a high-density, multi-layer, multi-chip, high-power module/package, such as used for a computer. The new MCPM was processed using a copper metal base (110 × 110 mm), full copper system (all layers) with 50-μm fine lines. As for pad metallizations for the IC assembly, we evaluated both Ni/Au for chip and wire ICs and solder for TAB ICs. The total number of assembled ICs is 25. To improve the thermal dispersion, copper thermal vias are simultaneously formed by electro-plating. This thermal via is located between the IC chip and copper metal base, and promotes heat dispersion. We employed one large thermal via (4.5 mm^?) and four small vias (1.0 mm^?) for each IC pad. The effect of thermal vias and/or base metal is simulated by a computer analysis and compared with an alumina base substrate. The results show that the thermal vias are effective at lowering the temperature difference between the IC and base substrate, and also lowering the temperature rise of the IC chip. We also evaluated the substrate’s reliability by adhesion test, pressure cooker test, etc.     

Shear strength and aging characteristics of 63Sn−37Pb solder bumps with various solder ball and pad sizes

The shear strength and aging characteristics of 63Sn–37Pb solder bumps were characterized with variation in solder ball and UBM pad sizes. The shear strength increased with shorter effective crack size,a _effs which was determined with the solder ball and pad sizes. The shear strength of the solder bumps on Au/Ni/Cu and Ni/Cu did not change significantly with reflow time. Substantial decrease in the shear strength occurred for the solder bumps formed on Au/Ni/Cu with aging treatment, and the shear strength after aging was also related to the bump shape which was determined with the solder ball and pad sizes.     

水基传送带润滑剂综述

说明了水基传送带润滑剂的作用机理、性能要求,详细介绍了现有的水基传送带润滑剂的特点,并简单介绍了水基传送带润滑剂的发展前景和趋势。     

塑料包装应用及技术进展

塑料在包装领域有着广泛的应用，其中聚酯（PET）性能优良，应用领域不断扩大。介绍了塑料包装不断通现的新技术，以及塑料包装环保问题的几点思路。     

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。