莲藕复合果蔬汁配比优化方法探讨

运用Mixture D-optimal设计,以感官评价为响应值,研究了以莲藕、梨、冬瓜和苹果4种原汁的不同配比对复合果蔬汁风味等感官品质的影响,确定了莲藕复合果蔬汁最优配方为:莲藕原汁49%、梨原汁21%、冬瓜原汁10%和苹果原汁20%,成品的糖酸比为20.34。     

Etude de l'action d'un traitement par voie topique sur la synthèse de la kératine pilaire chez le Rat

Deux protocoles expérimentaux sur des rats Wistar mles prépubères, ont été comparés en étudiant l'influence d'une lotion d'extraits végétaux sur la synthèse de la kératine du poil. Par l'utilisation de la cystéine S-35 comme précurseur marqué on démontre un effet stimulant de la préparation essayée sur la synthèse de la kératine par les follicules pileux permettant peut-ětre secondairement une pousse plus active du poil.
Les deux protocoles expérimentaux, avec un ou plusieurs prélèvement de poil chez le měme animal, donnent des résultats comparables et significatifs. L'activité de la lotion est démontrée dès le huitième jour d'application quotidienne, et 24 heures aprés l'ingestion du précurseur marqué avec un maximum en fin de la phase catagène.     

果蔬脆片浸渍工艺分析

本文着重讨论果蔬脆片加工工艺中浸渍工艺的作用，浸渍液的选取、配制及浸制工艺分析。     

营养保健蔬菜汁制作

采用综合手法,叙述蔬菜汁生产的近况、营养保健作用、蔬菜汁种类、蔬菜汁生产的一般和特殊工艺,生产包装中应注意的问题。     

An NMR pulsed field gradient study of the electrical and conventional heating of carrot

Experiments have been carried out using pulsed field gradient NMR to characterize the self-diffusion of water within samples of carrot, both uncooked and cooked by either volumetric electrical or conventional heating. The method detected the presence of structure within uncooked carrot, and the disappearance of the structure on cooking. The NMR data were fitted to two models: (i) an analytical solution for diffusion between impermeable barriers and (ii) a numerical solution to the more physically realistic situation of diffusion between permeable barriers. The barrier spacings obtained with raw carrot data using both methods (i) and (ii) were consistent with cell sizes found in carrots. The effect of cooking on the model fit was either an increase in barrier spacing (method i), or an increase in barrier permeability (method ii). There was a statistically significant difference between samples cooked electrically and conventionally, but this was much less than the difference between cooked and uncooked material.     

Fresh plant tissue softening by means of an immobilized soluble-insoluble endopectinlyase

An endopectinlyase (E.C. 4.2.2.10) immobilized on a reversible soluble-insoluble polymer was used for macerating fresh carrot tissue. the macerating capability of the immobilized enzyme was found to be similar to that of its free form. Losses of catalytic activity detected in the subsequent biocatalyst utilization cycles seem to be related to co-precipitation phenomena following the recovery of the immobilized enzyme from the reaction mixture. Preliminary studies were carried out on the possibility of removing the inhibiting compounds and subsequently restoring biocatalyst activity.     

Etude des facteurs d'intensification de l'échange de chaleur dans le refroidissement des fruits et légumes

Increasing the rate of fruit and vegetable cooling is of economic significance for the following reasons: biochemical and microbiological processes are quickly suppressed; surface mass-exchange with ambient air is slowed down; power consumption is reduced, and the freezing output of cooling equipment and installations is increased.It was assumed that the fruits and vegetables in crates were arranged regularly and covered with thin paper of a negligible small thermal resistance in order to eliminate the infiltration of cold air within the layers. Crates were arranged on a pallet so that they touched horizontally. Thus, the packages form plates above and below the cooling air flow. Heat-exchange with a one-dimensional temperature field is established.It was found that intensification of cooling can be achieved by increasing the speed of cooling air as well as by stopping the process at a higher final temperature. Increasing the speed up to 5 m s⁻¹ shortens the time of the process by a factor of two compared with the low speeds (0.3–0.5 m s⁻¹) which are normally used. The product can be cooled until the temperature in the layer centre reaches 5°C, and the surface temperature about 2°C, which is low enough. Afterwards the cooled product is transferred to a freezing chamber or to a van-freezer. This factor results in a further halving of the cooling time. The combined effect of the two factors shortens the duration of the process by about 75% and increases the output of the cooling equipment from 3.5 to 4 times.     

一种新型无毒易溶酸洗缓蚀剂的研制

以几种植物（Ｈｈ，Ｈｂ，Ｂ，Ｙ，Ｍ）为原料的单，复配方，对碳钢在５％ＨＣｌ溶液中的缓蚀效果进行了试验，并对缓蚀剂机理进行了初步探讨。     

Emulsion multiple de type L/H/L: étude de l'obtention et du mécanisme de libération

Une émulsion multiple L/H/L contenant de l'huile d'amande douce en phase interne et de la paraffine liquide légère en phase externe a été mise au point. Pour cette étude, la nature de l'émulsionnant primaire puis le taux et la nature de l'émulsionnant secondaire ainsi que le pourcentage de l'émulsion primaire à disperser pour l'obtention de l'émulsion multiple, ont été optimisés. Le rôle de chacun de ces constituants a été envisagé dans la stabilisation de l'émulsion multiple ainsi que celui des différents additifs ultérieurement introduits. La différence de nature chimique entre les phases huileuses externe et interne et l'introduction de traceurs ont permis de suivre la stabilité de l'émulsion dans le temps et d'appréhender le mécanisme de libération de substances actives dans ce type de système, par dosages chromatographiques de l'acide oléique et de la vitamine E dans la paraffine liquide légère. Le taux de vitamine E libéré est inférieur à celui de l'acide oléique. Ce phénomène s'explique par une rétention de la vitamine E dans le réseau formé par les tensioactifs polymériques utilisés. La libération apparait done essentiellement provenir de l'éclatement des globules aqueux.
Multiple emulsion of oil in water in oil type: preparation and breakdown mechanisms     

Practical experiences of sensory investigations into the packaging of vegetables

The market for modified atmosphere foods continues to grow throughout Europe. This paper highlights some of the practical research studies carried out at the Campden Food and Drink Research Association during recent years. Vegetables referred to include potatoes, mushrooms, Brussels sprouts, calabrese, carrots, bean sprouts, watercress, diced onions, lettuce and mixed lettuce, and mixed vegetables. In all cases sensory evaluations of appearance were carried out on these vegetables packed in different atmospheres and in different packaging films, but only some results are included here in detail. Reference is made to a new industry guideline document for the good manufacturing and handling of modified atmosphere packed food products, and also to the use of active packaging.