测量输入光窗台阶指标的指示表的选择

阐述了对近贴聚焦型微通道板像增强管中输入光窗台阶高度和平整度指标进行测量时，所用指示仪表的选择依据，并详细分析了指示表在检定过程中的误差来源，进一步计算出其合成标准不确定度和扩展不确定度，从而选定可用于测试的指标表。     

发酵香肠发酵过程中菌落总数数学模型的建立

用SAS9．0中的响应曲面试验设计，研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠发酵过程中细菌总数变化的影响，建立科学的数学模型，此数学模型能够表达发酵香肠发酵过程中细菌总数的变化趋势。用建立的数学模型对发酵过程中的微生物进行了预测，结果可靠。细菌总数与实验测定数据进行比较，平均误差范围是-10．20％～8．43％。此数学模型为发酵香肠发酵过程的控制，提高发酵肉制品的安全性，缩短生产周期提供了依据，也是微生物预报的重要基础。     

The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation

ABSTRACT: Efficacy and safety of biopreservatives were studied for microbiological control of alcohol fermentation. Minimum inhibitory concentrations of nisin and lysozyme, and combinations with EDTA and Tween 20, were determined for Lactobacillus plantarum, L. fermentum , and L. confusus. The highest MIC value for nisin was 9.0 ppm for L. fermentum. Lysozyme was efficient against L. plantarum (700 ppm). A 2⁴ factorial design was used to study the effect of biopreservatives and potentiators on the growth kinetics of Lactobacillus fermentum. The combination of 8.6 ppm of nisin plus 0.1% of Tween 20 delayed the lag phase by 12 h. The biopreservatives did not affect the fermentation kinetics of Saccharomyces cerevisiae.     

十六烷基辛基二甲基溴化铵和十六烷基癸基二甲基溴化铵的合成

合成了十六烷基辛基二甲基溴化铵和十六烷基癸基二甲基溴化铵两个新型杀生剂。用元素定量分析和红外光谱核磁共振谱等方法进行分析和结构鉴定。评定了两个化合物对硫酸盐还原菌的杀生作用。结果表明，两个化合物有很好的杀生效果。     

二氧化氯处理油田回注水工艺

针对中原油田回注水中细菌易产生抗药性,难以控制的问题,提出了应用二氧化氯处理油田回注水工艺。经室内评价及现场试验,二氧化氯可杀死回注水中的细菌,控制微生物生长,同时该工艺可降低现有回注水污泥残渣产出量的50%,减少污泥对环境的污染,提高注水水质。     

INHIBITION OF BEER-SPOILAGE LACTIC ACID BACTERIA BY NISIN

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.     

臭氧在食品加工用水处理工程上的应用

本文叙述了臭氧的一些特性 ,并以烟台某食品加工公司食品加工用水处理工程为例 ,介绍了臭氧的产生及应用情况 ,提供了处理前后水中各项指标的对照     

机械式有杆泵抽油井示功图的识别

介绍了一种用计算机精确、快速识别机械式示功图的方法。将绘制的示功图通过扫描仪输入计算机,通过对示功图进行二值、细化、矢量化等处理,将示功图的二值点阵信息转换为矢量信息,为后续示功图特征提取创造有利条件,有利于提高抽油井故障的诊断正确率。     

Automated fluorimetry in quality control of pasteurized and ultra-high temperature-treated starch soup

Automated monitoring of the microbiological quality of heat-processed foods by the resazurin reduction test was applied to microtitration plate incubator-fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra-high temperature-treated starch-based soup was used as the model food system. Bacillus subtilis spores (ultra-high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre-incubated samples. Automated resazurin-reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.     

Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred.