红外光控器在蜜丸包装机上的应用

中药大蜜丸及所用包装材料软、粘、轻、小、光,较难实现机械化自动包装。通常的监控方法不适合蜜丸的自动包装。采用红外线光电控制器,解决了自动包装蜜丸时出现的瞬间无纸、无丸等自动控制。     

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

Heterogeneous foods are widely consumed but little is known about the dynamics of their breakdown during mastication. To investigate these dynamics the particle size and bolus mass at regular stages of the chewing sequence were investigated using a single subject, who was carefully selected according to strict mastication and dental criteria. A standardized volume of both a gelatine gel and chocolate matrix containing roasted peanuts was chewed and expectorated after a specified number of chews or at the point of swallowing. The mass of various components of the bolus was determined along with peanut particle parameters (d₅₀, broadness (b), and specific surface area) at each interval.Results showed that for this subject the type of matrix influenced the pathway that the peanut particles (embedded inside each matrix) were broken down. The d₅₀ of peanut particles within the bolus of the gelatine gel were greater than within the bolus of the chocolate throughout the chewing sequence until the point of swallowing. At the point of swallowing, the d₅₀ of peanut particles inside the bolus of the gelatine gel and chocolate were the same. The broadness value (b) and specific surface area of the peanut particles in the bolus of the chocolate were greater than those in the bolus of the gelatine gel throughout the chewing sequence. The matrices also induced different dynamic trends in the mass of bolus components during the chewing sequence.     

Numerical simulation of pharyngeal bolus flow influenced by bolus viscosity and apparent slip

Pharyngeal bolus flow was simulated numerically using a finite element method. The bolus liquids were X-ray medium, glucose, and thickener solutions. For a low-viscosity bolus, the simulation showed a reasonable agreement of bolus velocity with X-ray measurements. The influence of bolus density on swallowing velocity was investigated numerically. Although a higher density resulted in a higher bolus velocity, the increase in velocity was modest. When the bolus viscosity was high, it was necessary to apply the slip boundary condition to obtain an agreement for bolus velocity between the simulation and X-ray measurements. The simulations also showed that the method of characteristic shear rate proposed by Zhu et al., Journal of Texture Studies, 2014, 45, 430–439 is effective for predicting the bolus velocity for shear-thinning fluids. In order to discuss the effect of saliva lubrication and the physical meaning of the characteristic shear rate, an immiscible two-layer flow of the core and wall layer was analyzed theoretically by analogy with mesopharyngeal bolus flow. The characteristic shear rate enabled us to correlate the macroscopic flow behavior and the viscosity of the core layer fluid. Lubrication due to the wall layer caused the apparent slip and enhanced the transfer of viscous core fluid. For viscous fluid that presented a large apparent slip in the two-layer model, the slip boundary condition was needed in the swallowing simulation. The numerical simulation and model flow analysis revealed the usefulness of characteristic shear rate and the importance of saliva-layer lubrication in swallowing.     

The determining role of bolus rheology in triggering a swallowing

Swallowing is the final stage of an eating process. Even though individuals know exactly when and how to swallow, the controlling mechanisms and the determining criteria of bolus swallowing are still not yet clear. One hypothesis is that bolus rheology, i.e. its flow-ability and stretch-ability, determines the triggering of a swallowing and the main aim of this work was to test this hypothesis. A wide range of fluid foods, including 18 commercial products and 10 lab-constituted foods, were examined for easiness of swallowing by a panel of 19 subjects. Oral residence time, defined as the time from the ingestion till the completion of swallowing, was determined for each eating process. It was observed that the oral residence time had a linear relationship with the sensed difficulty of swallowing. That is a food sensed difficult-to-swallow tends to stay longer in the oral cavity. Rheological properties (both shear and stretching flow) of these foods and their simulated boluses (mixture of food and simulated saliva) have also been determined at body temperature. The apparent shear viscosity showed a positive correlation with the sensed difficult of swallowing. However, the stretching behaviour of a fluid food, characterised by the maximum stretching force and the work of stretching showed much improved correlation to the sensory perceived easiness of swallowing. It was concluded that bolus rheology, in particular its extensional stretch-ability, had the most important influence on the ease of swallowing.     

Mastication of heterogeneous foods: Peanuts inside two different food matrices

We investigated chewing behaviour and particle size outcome in the oral processing of heterogeneous foods using peanuts embedded within two types of food matrices. Eight subjects, selected according to strict dental and mastication criteria, were served four different model foods. Each model food comprised one of two matrices of different physical properties (chocolate and gelatine gel) which were embedded with one of two physically different particles (peanuts with low moisture or high moisture content). A standard volume of each model food was chewed to the point of swallowing and expectorated and the number of chews and chewing time was recorded. The matrix of the expectorated bolus was washed away to isolate the peanut fragments, and the particle size distributions of the peanut fragments were determined using image analysis. A Rosin-Rammler function was fitted to the cumulative distribution data of each bolus to derive particle size parameters (d₅₀ and broadness (b)).Results showed the properties of one food component (the matrix) can influence the breakdown of another food component (the peanuts) in a heterogeneous system. The properties of the matrix caused differences in mastication (measured in terms of the number of chews, chewing duration, and frequency) and broadness of the peanut particle size distribution, but did not influence the final d₅₀ of the peanut particle size distribution. Conversely the physical properties of the embedded peanut influenced the d₅₀ of the particle size distribution but had no effect on chewing behaviour. It is likely that properties of the matrix influenced the rate at which particles of various sizes were selected for chewing (known as the selection function), whereas the physical properties of the peanuts influenced extent of breakage when the teeth made contact with the particles (known as the breakage function).     

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly

This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s⁻¹) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH₂) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M_W < 15 kDa. In addition, the NH₂ concentrations increase over time and do not differ between sponge cake and pea protein isolate. Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH₂ released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods.     

十全大补丸对环孢菌素A肝毒性的作用

目的 观察十全大补丸对环孢菌素A(CsA)所致大鼠肝毒性的作用。方法 大鼠分为4 组:ⅠCsA 组(50 mg/kg), Ⅱ CsA +十全大补丸高剂量组(50 mg/kg +0.6 g/kg), Ⅲ CsA +大补丸低剂量组(50 mg/kg +0.3 g/kg), Ⅳ空白对照组(等量2 %羧甲基纤维素CMC)。灌胃给药, 每日1 次, 连续7 天后取血, 测定血清谷丙转氨酶(GPT)、硷性磷酸酶(AKP)及血清超氧化物歧化酶(SOD)、丙二醛(MDA)、谷胱甘肽s-转移酶(GST)。取肝组织作病理检查。结果 用药7天后, CsA +十全大补丸高、低剂量组, 均有明显降低血清GPT、AKP 的作用, 与单用CsA 相比, 有显著性差异。各用药组SOD 活力与对照组比都有所下降, 差异显著:但合并用药组与单用CsA 组比, 无显著性差异。各用药组GST 活力与对照组比也有所下降, 但无显著性差异;合并用药组MDA 均高于对照组, 单用CsA 组低于对照组。结论 十全大补丸对CsA 所致大鼠肝毒性有保肝降酶作用, 其抗氧化清除自由基作用不明显。