粮情智能测控系统的研制

本文介绍了作者研制开发、经过粮库试验的粮情智能测控系统的系统结构，并对系统中有特色的部分作了进一步的分析。     

不同还原剂对测定食品中砷影响的探讨

本文采用原子荧光光谱法,研究经不同还原剂处理过的食品中的砷。结果:半胱氨酸-硫脲-碘化钾混合还原剂对砷的还原效果比单一的还原剂效果好;硫酸浓度在0.6%~1.6%范围内,酸度对检测结果影响可以忽略。     

PE抗菌食品保鲜膜的研制

先将抗菌粉体制成抗菌母料，然后将抗菌母料按一定比例添加至聚乙烯原材料中，通过混匀、吹塑等工艺制备了抗菌食品保鲜膜。研究了该抗菌食品保鲜膜的抗菌性能、物理机械性能、光老化性能和卫生理化性能。发现当抗菌母料的添加量为4％时，抗菌食品保鲜膜具有抗菌效果好、抗菌谱广等特点；而它的物理机械性能没有明显变化，光老化性能良好，且卫生理化性能均符合要求。     

食品硒源的生物学研究进展

硒是人体必需的微量元素,对人类健康有重要意义,机体硒的来源主要是食品,本文概述了食品硒源的地域性,硒含量及硒形态差异,并对硒的代谢、生物利用度、组织细胞分布、膳食硒的适宜范围,硒的营养状态评价和富硒功能性食等生物学研究进展进行了综述。     

食品中微量砷的原子荧光光度法的测定

本文应用ＡＦＳ－２３０型双道原子荧光光谱仪对砷的测定方法进行了探讨。以饮料、粮果、方便面为样品，测定了其中微量总砷的含量。该方法的检出限为４．２６ｕｇ／Ｌ，线性范围为０～２００ｕｇ／ｍＬ。     

食品冷链如何与WTO对接

本文对我国食品冷冻冷藏行业如何从WTO中寻找新的发展机遇，提出对策和建议。     

Investigation of chromium content in foodstuffs and nutrition supplements by GFAAS and determination of changing Cr(III) to Cr(VI) during baking and toasting bread

In our work the chromium content of foodstuffs, spices, beverages and nutrition supplements was determined. We set out to determine in what quantity these satisfy the organism’s daily chromium requirement. We wanted to get an answer about to the question if a sportsman wants to plan his diet from the chromium consumption point of view, does he believe that the data given satisfy the necessary essential amount of chromium content. The results obtained were compared to data published by other authors and data can be found in the Internet. These data do not only differ significantly from the results obtained by us, but from each other as well. At present there is no available literature data to us demonstrating whether toxic chromium compounds can occur from the natural Cr(III) content of cereal milling products used when baking and toasting bread, that is why we considered examining it.     

中草药提取物在食品保鲜中的应用

本文简要介绍了中草药提取物在食品保鲜中的利用情况,总结了部分食品应用中草药提取物进行保鲜的研究进展,旨在为开发新型、绿色、无污染食品防腐剂提供思路。     

Measuring procedure and heat transfer modelling of a four-compartment isothermal liquid foodstuff tank tested according to the international ATP Agreement

The preservation of the cold chain is one of the most important requirements in order to maintain quality in the transport of perishable foodstuffs. A significant part of the aggregate of the universally transported perishable foodstuffs and more specific liquid foodstuffs like milk, wine, juice, etc. is carried out by multi-compartment isothermal tanks. According to the international ATP Agreement these special equipment used for international transport of perishable foodstuffs have to be tested periodically in officially recognized national ATP Test Stations to ensure that they meet the specifications. Because of the number of the compartments that have to be measured the testing of a multi-compartment isothermal tank presents special difficulties in comparison to the testing of a refrigerated truck. The instrumentation needed for testing a specimen in these cases is complex and that is why only few ATP Test Stations conduct such tests.In this study a heat transfer numerical simulation is described by a four compartment isothermal tank for the transport of perishable liquid foodstuffs tested inside an ATP chamber. The simulated tests were conducted according to the regulations specified in the United Nations ATP Agreement. A transient finite difference model is developed for a typical four compartment isothermal tank tested inside an ATP Testing Chamber with dimensions and specifications like that of the ATP chamber of the Zografou Campus of the National Technical University in Athens. For the control of the cooling/heating system a proportional–integral controller is employed. The study describes a method for measuring the k-coefficient of a four compartment isothermal tank according to ATP specifications using ordinary laboratory equipments. With the suggested method, the testing of a four compartment tank is possible using only one P–I controller and one thyristor instead of the normally needed four independent P–I controllers and four thyristors in order to adjust the heat power needed inside each compartment of the four compartment isothermal tank.     

食品中大肠菌群计数实验室内部比对研究

目的监控实验室检测质量和校准结果,对发现的问题及时采取措施,以保证实验室的良好检测水平。方法通过采用GB 4789.3-2016《食品安全国家标准食品微生物学检验大肠菌群计数》、SN/T 4547-2017《商品化试剂盒检测方法大肠菌群和大肠杆菌方法一》2种检测方法,对同一质控样品进行检测,对2名实验人员的实验结果进行分析和能力评定。结果 2名检验人员检验结果具有再现性, 2种方法的结果也具有一致性。结论组织比对活动,不断对实验中出现的问题进行改进和总结,积累经验,可以稳固和进一步提升个人与实验室的能力。2种检测方法均可对于检测大肠菌群的检测,在实验中体现了大肠菌群测试片法在操作上和时间上有较大优势。