Membrane Packaging System to Permit Safe Hydration of Freeze-Dried Contents with Impure Water

We tested the feasibility of using polymer membranes for a self-hydrating packaging system to reconstitute freeze-dried foods using nonpurified water. Several commercial membranes were screened according to (1) hydration rate, (2) water permeability, (3) passage of microorganisms, (4) salt rejection, and (5) strength. The most promising membranes were used for developing and testing prototype packaging systems. A feasible self-contained rehydration system was a nylon-6 polyamide membrane that rehydrated the freeze-dried food within 30 min while passage of microorganisms was prevented. The temperature was 37°C, and the food contained 0.5g/5g of a low molecular weight solute (salt). Such self-contained membrane rehydration systems must be designed to accommodate expected environmental conditions such as temperature, relative humidity, and nature of the product.     

Freeze-fracturing for conventional and field emission low-temperature scanning electron microscopy: the scanning cryo unit SCU 020

A dedicated cryopreparation system, the SCU 020 (Balzers), is introduced and described in detail for use in low-temperature scanning electron microscopy (LTSEM). The basic unit consists of two parts: (i) a high-vacuum preparation chamber equipped with a cold-stage, motor-driven fracturing microtome, planar magnetron (PM) sputter source, quartz-crystal thin-film monitor, Meissner cold trap, and turbo molecular pump stand; and (ii) a second part (separated from the first by a sliding, high-vacuum valve) residing in the SEM chamber. This is equipped with an anti-contamination cold trap, a fully movable goniometer cold stage (having motor drives for x, y, and rotation) and replaces the SEM's original stage (Raith). The SCU 020 is entirely self contained allowing independence from, and synchroneity with, the SEM of choice. LTSEM micrographs of specimen (that are fully frozen hydrated or partially freeze-dried) surfaces or fracture faces, without or with various metal coatings, can be examined over a broad temperature range (-150 to +50°C). This is made possible by the combined application of the two, independently controlled, cold stages and the on-line, high-vacuum, specimen cryo transfer between them. In-situ etching is simple and straightforward. Intramembranous particles and membrane fracture steps, typically imaged in transmission electron microscopy (TEM), are resolved by PM sputtering with platinum at low specimen temperature and high-resolution LTSEM in a field emission microscope.     

体内植入羊膜的免疫安全性观察

目的研究冻干羊膜动物体内移植后的免疫反应,以评价羊膜移植的免疫安全性。方法建立BALB/c小鼠皮下移植实验模型。按不同的移植物分为冻干羊膜组、新鲜羊膜组、绒毛膜组（阳性对照）和单纯手术组（阴性对照）;各组再随机分为4个亚组,分别对应术后1、2、4、8周共4个时间点取样。大体观察小鼠的一般情况,流式细胞仪分析外周血CD3＋CD25＋和CD3＋CD71＋表达水平,免疫组化法定量监测组织切片中CD3＋、CD4＋、CD8＋、MHCⅡ＋表达水平。结果羊膜移植后早期,冻干羊膜组、新鲜羊膜组和阴性对照组小鼠外周血CD3＋CD25＋和CD3＋CD71＋表达水平略有增高（P〉0.05）,但短期内自行回落;绒毛膜组外周血CD3＋CD25＋和CD3＋、CD71＋表达水平明显高于其余各组（P〈0.05）。阴性对照组、冻干羊膜组、新鲜羊膜组移植区组织CD3＋、CD4＋、CD8＋、MHCⅡ＋表达水平,在4个取样时间检测结果均无显著差异（P〉0.05）;但绒毛膜移植组CD3＋、CD4＋、CD8＋、MHCⅡ＋表达水平明显升高,并显著高于其他各组（P〈0.05）。结论冻干羊膜和新鲜羊膜在体内移植后均表现出极低的免疫原性,不会引起由T细胞介导的特异性排斥反应,具有良好的组织相容性。     

发展我国冻干蔬菜产业大有可为

本文介绍了真空冷冻干燥食品的发展现状 ,特点及其工艺流程 ,着重讨论了发展冻干食品工业的广阔前景     

真空冻干食品 市场前景广阔

介绍了真空冷冻干燥食品的发展现状、特点及其工艺流程 ,着重讨论了发展冻干食品工业的广阔前景。     

真空冷冻干燥大蒜粉对Fenton氧化体系中牦牛肉肌原纤维蛋白乳化特性的影响

用牦牛肉分离肌原纤维蛋白（myofibrillar protein,MP）和牦牛肉脂肪,向牦牛肉MP中分别添加质量分数为0%、0.2%、0.5%和1.0%的真空冷冻干燥（vacuum freeze-dried,VFD）大蒜粉,并构建Fenton氧化体系,测定牦牛肉MP在4 ℃环境中氧化12 h后的活性巯基含量、蛋白质溶解性、表面疏水性以及牦牛肉MP乳液的界面吸附蛋白百分比、乳液黏度、乳化活性、乳液稳定性（澄清指数、积分透光率、沉降速率）和微观结构,研究VFD大蒜粉对氧化体系中牦牛肉MP乳化特性的影响。结果表明：高添加量的VFD大蒜粉（0.5%、1.0%）能显著增强Fenton氧化体系中牦牛肉MP的乳化活性、乳化稳定性和乳液中油相分布均匀性（P＜0.05）;其中,添加0.5% VFD大蒜粉对Fenton氧化体系中牦牛肉MP的保护效果较强,能使牦牛肉MP的活性巯基含量增加1.55 倍、蛋白质溶解性增加19%、表面疏水性降低25.41%;添加1.0% VFD大蒜粉对Fenton氧化体系中牦牛肉MP的乳化特性改善作用较强,能使牦牛肉MP乳液的黏度增加1.02 倍、乳化活性增加49.80%,澄清指数、积分透光率以及沉降速率分别降低17.06%、37.44%和50.79%。说明VFD大蒜粉能显著改善Fenton氧化体系中牦牛肉MP的乳化特性,但作用效果与添加量相关,当添加质量分数为1.0%的VFD大蒜粉时,其改善作用较强。     

An economic evaluation of freeze-dried kefir starter culture production using whey

An economic study is presented in which industrial-scale production of freeze-dried kefir starter culture is discussed based on results on a laboratory scale. Industrial scale-up was based on a 3-step process using 3 bioreactors of 100, 3,000, and 30,000 L for 300 kg of freeze-dried culture/d of plant capacity. The major cost component of the total investment was the freeze-drying machinery, which consisted of 57% of the total investment. Production cost was reduced from €15.4/kg ($18.5/kg) to ∉2.9/kg ($3.5/kg) when the production capacity was increased from 30 to 900 kg/d. An economic analysis revealed a 3.5-fold increase in production cost compared with the corresponding production cost of the wet product, with an added value of up to ∉10.8 × 10⁹ ($13.0 × 10⁹) within the European Union.     

山西老陈醋醋泥冻干粉对高脂饮食小鼠的降血脂与抗氧化作用

醋泥是老陈醋在陈酿过程中产生的沉淀物。本研究测定山西老陈醋醋泥冻干粉的化学成分,评价醋泥冻干粉作为膳食补充剂对高脂血症小鼠的降血脂和抗氧化作用。用醋泥冻干粉以1%或5%的剂量饲喂高脂或正常饮食的小鼠35 d,测定小鼠的各项血液生理生化指标。结果表明：补充醋泥冻干粉的高脂饮食组小鼠血清甘油三酯、总胆固醇和低密度脂蛋白胆固醇水平显著下降,高密度脂蛋白胆固醇水平显著升高,同时小鼠血清脂质过氧化产物丙二醛含量显著减少,红细胞超氧化物歧化酶和血清过氧化氢酶的活性显著升高。补充醋泥冻干粉的正常饮食组小鼠血清脂质水平没有显著变化,但脂质过氧化作用明显减少。山西老陈醋醋泥冻干粉对高脂饮食小鼠具有显著的降血脂和抗氧化作用,这种有益作用可能归功于老陈醋醋泥冻干粉中含有的多糖、类黑精、多肽、膳食纤维、总多酚、总黄酮和川芎嗪等活性物质。     

膳食纤维强化冻干山楂果对小鼠肠道健康的影响

本文研究了添加10%山楂膳食纤维的冻干山楂果(按质量比9:1)对小鼠肠道健康的影响。将小鼠按体重质量随机分为4组,分别为溶剂对照组和受试物1、2和4 g/(kg·d)剂量组。灌胃6周后,试验结束前连续3 d收集小鼠新鲜粪便,测定粪便质量、水分、pH值和短链脂肪酸(SCFA)含量。试验结束空腹过夜条件下测体重,处死小鼠,分离盲肠和结肠并测定质量;取盲肠和结肠内容物测定pH和盲肠酵解产物SCFA的含量;测定盲肠和结肠内容物中的双歧杆菌、肠杆菌、肠球菌、乳杆菌和产气荚膜梭菌的数量。分析添加10%山楂膳食纤维的冻干山楂果对小鼠肠道健康的影响。各剂量组与溶剂对照组相比,各项检测指标存在显著性差异(p0.05),结果表明添加10%山楂膳食纤维的冻干山楂果对小鼠肠道内环境健康具有改善调节作用。     

国内外脱水蔬菜、冻干果蔬概述及风险评估分析

通过对世界各国脱水蔬菜、冻干果蔬限制使用的农药残留量、致病菌、主要重金属汞、砷、铅、镉等理化指标和微生物指标的对比与分析,总结出我国现行脱水蔬菜、冻干果蔬生产、加工和检验过程中存在的缺陷;对企业标准、种植品种、产品预检,脱水蔬菜和冻干果蔬安全生产加工技术文件提出有关建议,以提高产品竞争力,促进企业经济效益和社会效益的增长。