泡椒牛肉加工工艺及工业化问题初探

泡椒牛肉工业化的制约因素是口感硬、发酵时间长和保质期短等问题,通过酶嫩化技术、化学嫩化技术的应用,并结合注射滚揉工艺,明显提高了产品的口感;通过乳酸茵发酵技术的应用缩短了发酵周期,提升了产品的营养价值和风味,并有利于产品的标准化;低温杀菌技术、辐照杀菌技术、复合保鲜技术以及HACCP控制体系的应用,在提升嫩度的同时明显提高了产品的保质期.     

INSTRUCTIONS FOR PREPARATION OF MANUSCRIPTS FOR DIRECT REPRODUCTION

ABSTRACT

The bulk density of garlic slices at different moisture levels (ranging from approximately 3 to 65% MC wet basis) was determined by weighing the contents of a container of known volume. The porosity was calculated using its relationship with bulk and apparent densities. An analysis of variance (ANOVA) revealed that bulk density and porosity were affected significantly by moisture and slice thickness as well as the interaction of these variables. Bulk density varied in a positive linear fashion with moisture and thickness while a negative linear correlation was found for the calculated bulk porosity. The linear model met me adequacy criterion for characterising the behaviour of garlic. Using a laboratory unit, the vertical resistance to airflow through the product and die effect of moisture and slice thickness were investigated for an airflow rates of 0.09 to 1.2 m³/s-m². A higher resistance to airflow was noted for the wet product with the experimental data fitting to Shedd's model when the airflow range was divided into two sub-flow rates and to a modified Ergun's equation for the full range.     

大蒜精油的超临界CO_2萃取技术与有效成分分析

介绍大蒜精油的性质及其在生活生产中的应用,阐述超临界萃取技术的原理及工艺特点,分析其应用现状及发展前景,并介绍了大蒜精油有效成分的定性和定量检测方法。     

F901010酸洗缓蚀剂的性能评定

本文对作者自行研制的酸洗缓蚀剂F901010进行了外观检查及失重法、电化学、氢脆的评定,并在现场进行了测试。结果表明F901010缓蚀剂适用于盐酸、硫酸、氢氟酸;既可以用于钢铁表面酸洗,又可用于铝表面清洗。缓蚀效率可达到99％以上。     

几种云南木材液体浸渍行为的研究

研究了几种云南木材在水和有机液体中的浸渍行为 ,探讨了浸渍液体的溶解度参数、木材种类和密度、助浸剂、浸渍时间和压力以及电子束辐射 (EBI)等因素对木材的液体浸渍行为的影响     

祛蒜味牙膏的配方研究

通过选取儿茶酸、植酸钠等祛蒜味的有效成分和其他所需的原料,对祛蒜味牙膏的配方进行正交实验,利用模糊数学的方法对祛蒜味的有效性进行综合评价分析,选取出祛蒜味牙膏的合理配方。     

由蟹壳制备壳聚糖及其在钢洗废水中回收镍镉的应用

以蟹壳为原料,制备了高脱乙酰度的壳聚糖,确定了最佳制备条件。利用制备的壳聚糖处理钢洗废水,并对壳聚糖吸附的的镍镉离子进行了解吸回收,效果良好。     

钛及其合金酸洗废液回收研究

通过实验研究论证了以ＳＦ－１１为沉淀剂再生酸洗液的可行性,试验了ＳＦ－１１加入量对酸液再生效果的影响,再生酸中补加氢氟酸和硝酸量对酸洗效果的影响。选择了酸洗液再生循环和酸洗的最佳条件,实验证明,再生酸的酸洗速度和酸洗件质量完全满足生产要求,有较高的社会效益和经济效益。     

吡氟酰草胺2种混配剂防除覆膜蒜田杂草研究

将吡氟酰草胺原药配制成60%吡氟酰草胺·扑草净WP和60%吡氟酰草胺·乙草胺WP两种混配剂,每种混配剂分设有效成分720、900、1350 g/hm~2三个剂量,防除覆膜蒜田杂草。试验结果为吡氟·扑的株防效和鲜重防效为93.70%～99.17%和92.42%～99.72%,吡氟·乙的株防效和鲜重防效为91.96%～96.17%和85.11%～97.12%,除草效果都好于配伍单剂扑草净和乙草胺,且残效期长,对作物大蒜安全,增产效益显著。     

Atomic force microscopy study of the antimicrobial activity of aqueous garlic versus ampicillin against Escherichia coli and Staphylococcus aureus

BACKGROUND: In this study the effects of ampicillin and aqueous garlic extract on Escherichia coli (ATCC 9637) and Staphylococcus aureus (ATCC 25923) were compared. Atomic force microscopy (AFM) was used to study the possible mechanisms of membrane disruption. RESULTS: Ampicillin disrupted the cell membrane of E. coli, inducing pores and cell leakage. Aqueous garlic extract also induced leakage from the cell membrane in E. coli, but no pores were observed. The trend in Young's modulus for E. coli was E_native ≈ E_age > E_amp. In contrast, S. aureus incubated with low ampicillin (≤50µg mL^?1) and garlic (≤50 mg mL^?1) concentrations showed no significant changes in surface morphology compared with the untreated bacterium. The trend in Young's modulus for S. aureus was E_native ≈ E_age ≈ E_amp. CONCLUSION: The trend E_native ≈ E_age for E. coli and S. aureus supports the hypothesis that the compounds in garlic show intracellular activity. This proof‐of‐concept study of the aqueous crude isolate of garlic points to the feasibility of further AFM investigations to compare the antimicrobial properties of various pure thiosulfinate isolates found in garlic. Copyright © 2009 Society of Chemical Industry