食品添加剂盐酸的安全生产与质量控制要点

介绍了食品添加剂盐酸的生产工艺、安全控制要点、贮运环境要求及使用ICP发射光谱法测定其中的砷、铅含量的注意事项.     

DEVELOPMENTS IN COMPUTER-AIDED DRYER SELECTION

This paper describes recent advances in the development of a fuzzy expert system for food dryer selection. An earlier version, which was restricted to batch dryers, has now been extended to include continuous dryers. The modular approach originally proposed by the present authors was adopted. The current implementation of the system includes three knowledge bases: the mode (batch-continuous) selector, the batch-dryer selector, and the continuous-dryer selector. A blackboard architecture was used to facilitate full data interchange between the three knowledge bases. A user interface and a scheduler were developed to automate the system. Examples of ancillary programs (design, costing, help, applications) have also been developed. Satisfactory predictions were obtained using the selection algorithm. Typical examples are presented in case studies.     

国内外天然着色剂现状和发展趋势(上)

对目前国内外食品添加剂食用天然色素的分类以及它们的结构特性、功能性和应用技术进行了综述。通过分析它们的技术发展趋势,提出了今后食用天然色素发展要求和建议。     

Food packaging based on polymer nanomaterials

Since its starting in the 19th century, modern food packaging has made great advances as results of global trends and consumer preferences. These advances are oriented to obtain improved food quality and safety. Moreover, with the move toward globalization, food packaging requires also longer shelf life, along with the monitoring of safety and quality based upon international standards. Nanotechnology can address all these requirements and extend and implement the principal packaging functions - containment, protection and preservation, marketing and communications. Applications of polymer nanotechnology in fact can provide new food packaging materials with improved mechanical, barrier and antimicrobial properties, together with nano-sensors for tracing and monitoring the condition of food during transport and storage.The latest innovations in food packaging, using improved, active and smart nanotechnology will be analyzed. It will be also discuss the limits to the development of the new polymer nanomaterials that have the potential to completely transform the food packaging industry.     

Numerical and experimental methodology for the development of a new membrane prototype intended to microfiltration bioprocesses. Application to milk filtration

In tangential flow filtration, the non-uniform TransMembrane Pressure (TMP) on the membrane length produces a non homogeneous filtration cake, initiates process selectivity changes and modifies the permeate quality. The purpose of this study is to create a tubular ceramic membrane prototype with a more uniform TMP, intended to filtration of fouling fluids. The principle of this membrane structure is to waterproof the external membrane surface to limit flow circulation in the porous support of the membrane. The production was controlled by sizing «permeation vents». This development was achieved using a CFD modelling tool interacting with experiments. A preliminary modelling study was made with water. This work was afterwards applied to the industrial process of casein micelle separation from skim milk. The influence of operating conditions on the membrane hydrodynamics was highlighted. The modelling results were experimentally confirmed, with a discrepancy smaller than 3% and a reproducible water permeability of 2.3 L h⁻¹ bar⁻¹ for 1 mm-wide vent (TMP = 1 bar, T = 20 °C). Then, milk filtration experiments showed a production ratio milk/water equal to 1/2. The permeate quality parameters were studied and the fouling phenomena were taken into account. A parametric study led to the sizing of a final prototype. Its efficiency was experimentally evaluated.     

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。     

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。     

高校新开设食品科学与工程专业课程设置探索

针对我国部分高校新开设食品科学与工程专业中专业课开设的情况及存在的问题,提出意见与建议,探索建立具有自身特色的专业课程体系。     

Transport in deformable food materials: A poromechanics approach

A comprehensive poromechanics-based modeling framework that can be used to model transport and deformation in food materials under a variety of processing conditions and states (rubbery or glassy) has been developed. Simplifications to the model equations have been developed, based on driving forces for deformation (moisture change and gas pressure development) and on the state of food material for transport. The framework is applied to two completely different food processes (contact heating of hamburger patties and drying of potatoes). The modeling framework is implemented using total Lagrangian mesh for solid momentum balance and Eulerian mesh for transport equations, and validated using experimental data. Transport in liquid phase dominates for both the processes, with hamburger patty shrinking with moisture loss for all moisture contents, while shrinkage in potato stops below a critical moisture content.     

食品专业化学动力学创新实验教学探索

针对传统化学动力学实验项目难以满足食品专业教学需求的实际情况,我们通过龙葵红色素热降解反应,开展食品专业化学动力学创新实验教学探索。通过实验教学,学生了解了天然食品色素的热稳定性,掌握了色素热降解动力学参数的测定方法,加深了对化学动力学知识的理解,实现了实验项目与专业问题的有机结合,有效地调动了学习积极性。教改在培养学生创造性思维和解决专业实际问题能力方面,收到了十分理想的效果。