The impact of roasting on the ochratoxin A content of coffee

Roasting coffee led to a drop in the ochratoxin A (OTA) concentration, as measured by the reference method, especially for dark type roasts. The way the beverage was prepared also affected the OTA content, which could paradoxically be higher than that of the initial roasted coffee. Assays on the thermal stability of pure OTA showed that it ought to be found in larger quantities in roasted coffee. This suggested that OTA was masked by reactions with the substrate during roasting. The absence of OTA in green coffee is therefore the best guarantee of safety.     

温度、酸度对大曲酒产、质量的影响

本文从温度、酸度对大曲酒产、质量的影响，揭示大曲酒夏季＂掉排＂的主要原因为高温、高酸环境抑制了酿酒酵母的发酵，降低了酿酒酵母的发酵力，从而影响了大曲酒的产、质量。     

绿豆纤维功能饮料的工艺研究

探讨了新型保健绿豆纤维功能饮料的生产工艺,对影响产品品质的几个主要因素进行了较为深入的探讨,提出了生产绿豆纤维功能饮料的最佳工艺条件。     

Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates

A high protein, groundnut-based powder reconstitutable into a milk-like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene-packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product.     

甲基葡萄糖甙（MeG）水溶液工艺改进试验

介绍了用５次以上的母液生产ＭｅＧ水溶液工艺的改进试验。     

悬浮类果品饮料稳定性问题的初步实验研究

悬浮类果品饮料如粒粒苹果、粒粒菠萝、各类果茶等,以其味道鲜美、营养丰富以及诱人的外观,很受广大消费者的喜爱,但其悬浮稳定性问题一直是许多类果品饮料生产的一个关键问题。以苹果粒悬浮饮料粒粒苹果为例,在实验基础上,详细地讨论了影响其悬浮稳定性的因素,提出了解决问题的方法和措施,供有关的生产和研究参考。     

Corrosion and mechanical behavior of fusion bonded epoxy (FBE) in aqueous media

In recent years there have been many reported cases of corrosion failure in cement concrete pipelines. In the majority of cases, the failures have been attributed to rebar corrosion which is caused by the permeability of chloride from low resistivity soil and subsequent attack on a passive layer on an iron bar in the structure. As a possible alternative to cementitious materials, some organic coatings based on olefin, vinyl or epoxy-based polymers have been considered. However, due to a paucity of data on the behavior of these coatings in aqueous media— particularly product water—the possibility of their application in water transmission systems in the Kingdom has not been fully exploited. This paper deals with the studies carried out on the corrosion and mechanical behavior of fusion bonded epoxy (FBE) coating on steel in aqueous media which include product water, distilled water and saline water. The mechanical testings on coating include adhesion, bending and cathodic disbondment testings. The corrosion studies include immersion testing under static and dynamic conditions, autoclave tests and accelerated (salt-fog) tests. The analysis of results indicates chemical inertness of FBE coating in either of the aforementioned water used during testing, good adhesion and no damage to the coating during bending. Cathodic disbondment tests indicate that FBE coating sustains under cathodic protection (CP) conditions. In general, the results of mechanical and corrosion tests indicate that FBE is a promising material for internal coating on steel in water transmission systems.     

响应曲面法优化甘薯饮料配方的研究

以甘薯为实验材料,以甘薯浓缩汁、蔗糖、柠檬酸和甘薯香精为实验因素,利用响应曲面法进行实验设计,对甘薯饮料的最佳配方进行了研究,并对最佳配方进行了感官评价验证、理化指标检测和微生物学检测.通过对实验得到的回归方程和响应曲面分析得出甘薯饮料的最佳组合为100 mL饮料中甘薯浓缩汁1.28 mL,柠檬酸0.1 g,蔗糖5.41 g,甘薯香精2.84mL,感官评分为83.43.     

浆的历史演变与发展

浆是古代的主要饮料、滋补品和调味品。浆最初是以粮食为原料,经过自然发酵而产生的酸性白色饮料,后来发展成多种原料的桂浆、蔗浆、蜜浆、松浆、酪浆等各种浆。而茶饮的兴盛和白酒的引进,以及少数民族入主中原等因素,又使浆逐步消亡。在民族文化复兴的今天,浆作为一种酸性的植物型饮品,应该在当代食品和餐饮行业占据其应有的位置。     

饮料混合机改进设计研究

饮料混合机是碳酸饲料生产最重要的组成部分，它的性能直接关系到饮料成品的成分和口味，本文介绍了国内两种典型饮料混合机的工艺流程和控制原理，深入分析了它们的特点，并基于O＋H混合机工作原理，在满足自动化程度和控制精度高、成本低的原则下，通过改进其控制策略，使关键部位的器件成本大大降低，从而达到了预期的效果。