某钢厂自备工业水厂设计

自备工业水厂总设计规模3.8×104m3/d,分两期建设,一期规模1.9×104m3/d。净水工艺流程采用折板絮凝池—斜管沉淀池—V型滤池的常规处理工艺。简要介绍了工程主要建、构筑物工艺设计参数、设备配置情况等,并对工艺设计特点及水厂的运行情况进行总结。     

Both a higher number of sips and a longer oral transit time reduce ad libitum intake

BackgroundA higher eating rate leads to a higher food intake, possibly through shorter orosensory exposure to food. The transit time in the oral cavity and the number of bites or sips per gram (inversely related to bite or sip size) are main contributors that affect eating rate. The separate role of these two aspects on satiation and on orosensory exposure needs further clarification.ObjectiveThe objective of the first study was to investigate contributions of the number of sips per gram (sips/g) and oral transit time per gram (s/g) on ad libitum intake. The objective of the second study was to investigate both aspects on the total magnitude of orosensory exposure per gram food.MethodsIn study 1, 56 healthy male subjects consumed soup where the number of sips and oral transit time differed by a factor three respectively: 6.7 vs. 20 sips/100 g, and 20 vs. 60 s/100 g (2 × 2 cross-over design). Eating rate of 60 g/min was kept constant. In study 2, the effects of number of sips and oral transit time (equal as in study 1) on the total magnitude of orosensory exposure per gram soup were measured by time intensity functions by 22 different healthy subjects.ResultsHigher number of sips and longer oral transit time reduced ad libitum intake by respectively ∼22% (F(1, 157) = 55.9, P < 0.001) and ∼8% (F(1, 157) = 7.4, P = 0.007). Higher number of sips led to faster increase in fullness per gram food (F(1, 157) = 24.1, P < 0.001) (study 1). Higher number of sips and longer oral transit time both increased the orosensory exposure per gram food (F(1, 63) = 23.8, P < 0.001) and (F(1, 63) = 19.0, P < 0.001), respectively (study 2).ConclusionHigher number of sips and longer oral transit time reduced food intake, possibly through the increased the orosensory exposure per gram food. Designing foods that will be consumed with small sips or bites and long oral transit time may be effective in reducing energy intake.     

Modification of appetite by bread consumption: A systematic review of randomized controlled trials

The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was (“Bread”[MeSH]) AND (“Satiation”[MeSH] OR “Satiety response”[MeSH]), and the filter “clinical trials.” As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.     

Food satisfaction: Integrating feelings before,during and after food intake

Consumers’ satisfaction is important for the food industry to ensure product success. Determinants to food satisfaction are multifactorial and a method approaching the multiple determinants would provide a detailed picture of determinant behind consumers’ hedonic food appreciation.The aims of this study were (1) to develop a method that could give detailed information about sensory- and food satisfaction (2) to study differences in sensory satisfaction in a case study, and (3) to study the factors related to food satisfaction. Focus group interviews and a literature study provided an overview of factors with potential to affect food satisfaction. A total of four questionnaires, covering factors before-, during- and after intake as well as demographics, were developed to measure factors related to satisfaction. The questionnaires were utilised in a cross-over consumer study with 79 subjects consuming two sensory different variants of chicken soup. Soups were sensory evaluated utilising expert statements. The consumer study showed that sensory satisfaction was highly influenced by liking of taste and appearance, whereas liking of odour and texture influenced sensory satisfaction moderately. Food satisfaction was influenced by factors measured during- and post intake; sensory satisfaction, fulfilment of expectations, reason for ending intake, product performance relative to expectations, hunger and fullness after intake were found highly influential in food satisfaction. Pre-intake factors did not substantially influence food satisfaction. Though the use of multiple variables gave a detailed picture of factors involved in food satisfaction, there was still variation in food satisfaction that remained unaccounted.     

The Effect of Increasing Fruit and Vegetable Consumption on Overall Diet: A Systematic Review and Meta-analysis

Increasing fruit and vegetable (FV) consumption is associated with reduced risk of major diseases. However, it is unclear if health benefits are related to increased micronutrient intake or to improvements in overall diet profile.

This review aimed to assess if increasing FV consumption had an impact on diet profile. In the systematic review, 12 studies revealed increases in micronutrient intakes, whilst the meta-analysis confirmed macronutrient findings from the systematic review showing no significant difference between the intervention and control groups in energy (kcals) in seven studies (mean difference = 1 kcals [95% CI = ?115, 117]; p = 0.98), significant decreases in total fat (% energy) in five studies (Mean difference = ?4% [95% CI = ?5, ?3]; p = < 0.00001) and significant increases in fiber in six studies (Mean difference = 5.36 g [95% CI = 4, 7]; p = < 0.00001) and total carbohydrate (% energy) in four studies (Mean = 4% [95% CI= 2, 5]; p = < 0.00001).

In conclusion, results indicate that increased FV consumption increases micronutrient, carbohydrate and fiber intakes and possibly reduces fat intake, with no overall effect on energy intake. Therefore health benefits may act through an improvement in overall diet profile alongside increased micronutrient intakes.     

Effects on milk urea concentration,urine output,and drinking water intake from incremental doses of potassium bicarbonate fed to mid-lactation dairy cows

Large variation exists in the potassium content of dairy cow feeds and also within a feed type due to soil type and fertilization. Increased ration K concentration causes a subsequent increase in urinary volume and could be expected to also lower milk urea concentration. Six multiparous mid-lactation Swedish Red dairy cows, all fitted with rumen cannulas, were subjected to 3 different levels of K intake in a Latin square experiment with three 2-wk periods to evaluate the effects on concentrations of milk urea and rumen ammonia, urinary output, and drinking water intake. The treatments were achieved by K supplementation on top of a low-K basal ration fed at individual allowances fixed throughout the experiment. The basal ration, consumed at 20.2 kg of dry matter (DM)/d, provided 165 g of crude protein/kg of DM and consisted of grass silage, concentrates, and urea in the proportions 39.3:60.0:0.7 on a DM basis. Potassium bicarbonate supplementation was 0, 616, and 1,142 g/d, respectively, to give total ration K concentrations that were low (LO; 12 g/kg of DM), medium (MED; 23 g/kg of DM), or high (HI; 32 g/kg of DM). Production and composition of milk was not affected by treatment. A linear effect on milk urea concentration was detected, being 4.48, 4.18, and 3.77 mM for LO, MED, and HI, respectively, and a linear tendency for rumen ammonia concentration with 6.65, 6.51, and 5.84 mg of NH₃-N/dL for LO, MED, and HI, respectively. Milk urea concentration peaked about 3 h after the rumen ammonia peak from the morning feeding, at a level 1.3 mM over the baseline. Urinary urea excretion declined linearly (105, 103, and 98 g of urea-N/d for LO, MED, and HI, respectively). Linear increases occurred in urinary output (0.058 ± 0.001 kg of urine/g of K intake; no intercept; coefficient of determination = 0.997) and drinking water intake (65.9 ± 2.02 + 0.069 ± 0.004 kg of water/g of K intake; coefficient of determination = 0.95). Urinary K concentration leveled off at 12.4 g/L. Urinary creatinine excretion was not affected by K addition, but allantoin excretion increased linearly by 27% from LO to HI, suggesting increased rumen microbial growth. Rumen pH, acetate proportion of total volatile fatty acids, and digestibility of DM, organic matter, and neutral detergent fiber increased linearly with increasing potassium intake. We concluded that increased ration K concentration lowers milk urea concentration with a magnitude significant for the interpretation of milk urea values, but other sources of variation, such as sampling time relative to feeding, may be even more important.     

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg^?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg^?1 body weight.     

Aluminium content of foods originating from aluminium-containing food additives

Aluminium (Al) levels of 90 food samples were investigated. Nineteen samples contained Al levels exceeding the tolerable weekly intake (TWI) for young children [body weight (bw): 16 kg] when consuming two servings/week. These samples were purchased multiple times at specific intervals and were evaluated for Al levels. Al was detected in 27 of the 90 samples at levels ranging from 0.01 (limit of quantitation) to 1.06 mg/g. Of these, the Al intake levels in two samples (cookie and scone mix, 1.3 and 2 mg/kg bw/week, respectively) exceeded the TWI as established by European Food Safety Authority, although the level in the scone mix was equivalent to the provisional TWI (PTWI) as established by Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives. The Al levels markedly decreased in 14 of the 19 samples with initially high Al levels. These results indicated reductions in the Al levels to below the PTWI limits in all but two previously identified food samples.     

Assessment of safety margins of exposure to non-genotoxic chemical substances in food

The concept of Food Safety Margin (FSM) was introduced in microbiological risk analysis as an alternative approach to risk characterization within the informed-risk decision-making process. Its aim was to verify compliance with food safety objectives by assessing the effects of uncertainties. This paper describes the fundamentals and develop a new formulation of safety margins to verify compliance with food safety goals in relation to exposure to non-genotoxic chemical hazards. Both classical and probabilistic metrics were used to compare a given exposure to an estimated daily intake (EDI) with a given safety goal, the acceptable daily intake (ADI). The safety margins of these metrics were assessed in the exposure of peaches to organophosphorus pesticides. The pesticides considered were Azinphos-methyl, Chlorpyrifos, Diazinon, Dimethoate, Methamidophos, Parathion-methyl and Phosmet. The concentrations were obtained from the USDA pesticide database. The study period included the 11 years in which peaches were analysed from 1994 to 2014. The results show the importance of using the effect of uncertainty instead of mean values for risk characterization and that not only safety margins increased during this period but also that uncertainty was reduced. In general, large safety margins were observed in the period studied and few situations were found in which exposure was outside the safety limits.