The effect of home storage conditions and packaging materials on the quality of frozen green beans

Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).

The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.

Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods.     

Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal‐legume‐based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.     

初春施工技术要点探讨

论述了初春施工这个特定的施工季节所具有的特征，从气候、施工人员、工程情况及受冻土体等方面对初春施工易出现的问题进行了分析，对施工过程及施工技术规律性问题做了细化性研究和探讨。     

Enzymic and in sacco methods to estimate rumen degradation of food protein in cattle

BACKGROUND: Two factorial studies compared enzymic and in sacco methods to estimate degradation of ruminant foods. Enzyme degradation (in vitro = enzyme) was determined from the release of leucine‐equivalent amino acid (LA) crude protein (CP) from sunflower meal (SF), maize gluten meal (MG), distillers' dark grain (DG) and field beans (FB) after their separate incubations with Streptomyces griseus enzyme for 0–24 h. In sacco crude protein (CP) degradation of these foods was estimated during washing (0 h) and rumen incubations in fistulated cows for 2–24 h. The LA data were expressed as g LA per either kg of CP (LACP) or acid‐hydrolysable LA (HLA) of each food and compared with in sacco data. RESULTS: These methods showed comparable degradation with time (P < 0.01). The in sacco and HLA were greater than LACP for all foods except MG where in sacco value was either lower or equal to LACP depending upon the incubation time (P > 0.05 or P < 0.05). Conversely, HLA was significantly (P < 0.01) greater than LACP from 2 h onwards. At 0 h, in sacco values were significantly greater than those of enzyme for SF, DG and FB (P < 0.05) but not for MG. The foods differed significantly for degradation constants (a, b, c) in each method (P < 0.05). CONCLUSIONS: Despite variations between in sacco and enzyme estimates for different foods, the relationships between these estimates suggest that the HLA enzyme method has the potential to estimate food degradation. Copyright © 2007 Society of Chemical Industry     

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan

Samples of chicken meat from spent laying hens were obtained by four different methods: (1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at ?18 °C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water‐holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine‐point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically‐deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described.     

含水量对渠道保温板保温耐久性的影响及保温板厚度设计

北方渠道大多使用保温板防止混凝土衬砌受冻胀破坏。在计算保温板厚度时为了降低成本,容易忽略保温板使用过程中受各种因素的影响导致保温效果变差的情况,使混凝土衬砌达不到设计使用年限便提前被破坏。内蒙古河套灌区试验结果表明,由于受酸雨、冻融作用、含水量等因素的影响,保温板保温效果平均每年降低0.9℃,其中受含水量变化的影响最大。经试验测得:聚苯乙烯保温板(EPS)含水量每增加1%,会导致导热系数增大5%。基于多层材料串联热阻叠加原理和热阻等效原理,对保温板厚度计算公式进行完善,并提出相应的铺设方法和施工技术要求。该设计对保温板在季节性冻土区的推广应用具有一定参考价值。     

用三元络合物萃取-火焰原子吸收法测定食品中痕量镉

建立了一种测定食品中痕量镉的新方法.以茜素黄R和邻菲罗啉为螯合剂,以甲基异丁基甲酮为萃取剂,直接以有机相进样测定,提高了测定的选择性和灵敏度.考察了介质酸度、缓冲溶液及螯合剂的用量等对测定的影响,优化了测定条件.详细研究了常见元素对镉元素测定的干扰情况,用酒石酸钾钠做掩蔽剂,可以消除大量共存组分的影响.在最佳工作条件下,镉离子质量浓度在3.0×10-3 ～0.25 μg·mL-1范围内线性关系良好,方法的检出限为1.7×10-3 μg· mL-1,对0.2 μg· mL-1的镉标准溶液进行9次平行测定,相对标准偏差为1.1％,检出限低,重现性好.该法用于食品中镉的测定,结果满意.     

冻结站中盐水流量和温度的模糊解耦控制

针对现有冻结站盐水流量和温度控制方法存在控制精度低的问题,提出了一种盐水流量和温度的模糊解耦控制方法。首先根据盐水流量和温度控制精度的不同,采用模糊控制法对流量和温度进行模糊控制;然后分析和研究盐水流量和温度间的耦合关系,采用解耦控制法对模糊控制输出的流量和温度进行解耦控制。仿真结果表明,该控制方法无需对盐水流量和温度建立精确数学模型,可实现盐水流量和温度的解耦控制,控制精度高。     

考虑接触行为的U型渠道冻胀数值模拟

U型衬砌渠道具有良好的整体性和冻胀适应性,但在冬季仍极易因土体冻胀而导致破坏。考虑渠基冻土与衬砌接触面冻结的非线性特性和冻土、混凝土材料的塑性特征,建立能分析渠道基土与衬砌间挤压、脱开及滑移等接触力学行为的渠道冻胀破坏热力耦合数值模型。以宝鸡峡灌区塬下北干渠为原型渠道,按照模型是否考虑接触分别进行冻胀数值模拟,并对模拟结果进行对比分析。结果表明:考虑接触的模型模拟结果与原型实测值更相符,更能合理地解释U型渠道冻胀在渠底与阴坡衔接处冻胀量最小;考虑接触的混凝土塑性应变最大值是不考虑接触时的3.76倍;考虑接触的法向冻胀力和切向冻结力更均匀,最大值均减少1.5~3.0倍,应力集中现象减弱,更能反映混凝土衬砌板与渠基土之间的滑移变形与破坏准则的相互作用。研究结果为U型衬砌渠道冻胀破坏规律提供了分析方法。     

长江三角洲地区传统饮食文化资源的赋存及关联研究

传统饮食文化资源是区域文化资源的重要构成部分,是地区历史文化和人文风情的具体体现。将传统饮食文化资源解构为饮食类非物质文化遗产和中华老字号两个部分,分析长三角地区传统文化资源的赋存及空间关联情况。研究表明,长三角地区传统饮食文化资源的赋存具有明显的空间分异特点,文化资源在类型上存在诸多共性之处,体现了吴越文化的特点。文化资源的相互关联呈现出地区和类型两方面的差异,需要构建不同的传统饮食文化资源保护传承和协同开发的路径和模式。