Developing a Fish Meat-binding Agent: Purification of Salmon Thrombin

Thrombin from Atlantic salmon (Salmo salar) was purified and characterized as a potential new binding agent for the food industry. Purification was performed avoiding inhibitors, using BaSO₄ adsorption and heparin‐Sepharose affinity chromatography. Prothrombin activation was performed using a mixture of eggs and gills from salmon. Optimized conditions for the adsorption, elution, and the activation step are presented. The purified thrombin clotted bovine fibrinogen with a specific activity of 1423 U/mg. Sequence data are presented and compared with other species. This method of nontoxic activation and purification will allow salmon thrombin to be used in the food industry.     

大型钢制焊接双层低温储罐设计建造

介绍了大型钢制焊接双层低温储罐的结构形式、选材、建造、检验及保冷要求 ,结合所设计的低温液氨储罐 ,对设计建造这类储罐必须考虑的一些问题作了分析     

Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion.     

Steam Surface Pasteurization of Beef Frankfurters

Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.     

European intercomparison on electron spin resonance identification of irradiated foodstuffs

The results of a co-trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.     

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.     

无水硫酸氢钾催化合成3-烷氧基噻吩

以CuBr为催化剂,N-甲基-2-吡咯烷酮为溶剂,在110℃用3-溴噻吩与过量的甲醇钠进行取代反应合成3-甲氧基噻吩,收率为82.3%。再以无水KHSO4为催化剂,3-甲氧基噻吩分别与乙醇、丙醇、丁醇、戊醇、己醇和辛醇在105~115℃反应2.5、2.5、3、3.5、3.5和3.5h,合成了3-乙氧基噻吩、3-丙氧基噻吩、3-丁氧基噻吩、3-戊氧基噻吩、3-己氧基噻吩和3-辛氧基噻吩,收率分别为75.8%、73.5%7、0.4%、68.7%、66.3%、55.3%。这些化合物结构都通过IR1、HNMR和MS进行了表征,还进行了初步香味评价。结果表明它们都具有基本肉香味的特征。     

冷冻凝聚工艺生产CR322的研制

对原电解质凝聚工艺生产CR322(混合调节型氯丁橡胶)进行了改进，实现了冷冻凝聚新工艺法生产切块CR322，即主乳化剂由松香皂／脂肪酸皂复合型代替了单一松香皂。新工艺解决了冷冻转鼓装置生产CR322过程中“黏杆”及干胶门尼黏度控制等问题。产品无焦烧粒子。且焦烧时间明显延长。     

考虑电池损耗的电动冷藏车路径及充电策略

电池充电造成的电池损耗对企业运营成本影响较大,以不同SOC区间内一次充电造成的电池容量衰退成本模型估计电池损耗成本,研究了车辆途中可多次进入充电站充电的路径优化问题,在考虑运输成本、制冷成本、货损成本、充电时间成本、惩罚成本的基础上,将电动冷藏车的电池损耗成本纳入总成本最小的目标函数,并建立了线性规划数学模型。采用增加粒子间共享信息类型的改进粒子群算法对该模型进行求解。将改进粒子群算法应用于构造的算例中,得到包括充电策略在内的车辆最优路径方案和最小运营成本,结果表明充电上限为80%的车辆路径方案可得到最低的运营成本,同时与标准粒子群算法求得的计算结果进行了比较分析,证明该改进粒子群算法在求解该问题上的可行性。