辐射技术在食品加工中的应用

综述了食品辐射加工的原理及其作用效果，以及该技术在欧美的应用现状及存在的发展障碍。     

Treatment of slices from carrot (<Emphasis Type="Italic">Daucus carota</Emphasis>) using high intensity white pulsed light

Experiments with washing of carrot slices using distilled water and 0.9% (w/w) NaCl in combination with varying number and pulses of high intensity white were carried out. Slices of carrot 3.5 cm in diameter and 2 mm thick were inoculated using diluted dispersions of yeasts (Saccharomyces cerevisiae) for varying time (0–240 min) and then the slices were treated with high intensity pulsed white light (one pulse = 0.7 J/cm²) using from none to 24 pulses. The major part of the yeast cells were killed using two pulses of light. The studies included washing of inoculated slices up to five times using salt 0.9% (w/w) NaCl and distilled water and inoculation at 22 °C for between 5 and 120 min. It was concluded that treatment of carrot slices with high intensity white light may reduce the load of yeast cells with up to 6 log cycles. Inoculation time at 22 °C had no effect on the maximum load of yeast cells.     

Ozone Contribution in Food Industry in Japan

Ozone has the strongest oxidization effect after fluorine, and this property has been used in sterilization for food and processing plants in Japan. Moreover, there is no fear of toxic residues as with chlorine-based sterilizers and no hazardous trihalomethanes are formed. Based on these advantages, ozone has been used in water and air treatment for food products food materials and food processing plants. Use in the food processing is now increasing in Japan. This paper describes ozone sterilization, introducing sterilization systems and equipment applied to food in Japan.     

酸化杀菌技术研究及在注水井中应用

从油藏物性着手,结合化验手段分析出地层渗透率下降是由于水质变化和细菌污染所引起,需要对油层进行酸化、杀菌以解堵增注。酸化液体系主要包括预处理液、前置液、氧化杀茵液、主体酸、后置酸,在确定酸化液体系后,开展了酸化液性能评价的室内实验,实验包括4个方面的内容：酸化液的腐蚀性、杀菌性、防二次伤害及穿透性,实验结果表明该酸化液体系能满足文87区块的酸化增注要求。以室内实验为依据开展现场应用,文87—8井在施工前注入压力为36MPa、日注入量为33m3,施工后注入压力为21MPa、日注入量为70m3,酸化液的各组分体积为：预处理液4m3、前置液8m3、氧化杀菌液5m3、主体酸15m3、后置酸4m3、顶替液12m3,矿场实践表明该酸化液体系能满足文87区块的酸化增注要求。     

微生物学检验中灭菌方法的研究

北京矿冶研究总院天然植物胶发展中心生产的植物胶 ,属于食品添加剂中的食品增稠剂 ,每批产品必须符合质量标准中微生物学指标的要求 ,需要进行严格的微生物学检测。本文从温度、辐射、过滤、化学药剂等方面研究了微生物学检验中灭菌的方法 ,使检验达到无菌操作的要求     

压榨车间电化学杀菌及蔗汁杀菌机

介绍了蔗汁杀菌机的初步使用情况，阐述了它的工作的电化学原理和控制原理，初期运动情况及存在问题。     

小型高压脉冲电场杀菌系统的试制

阐述了高压脉冲电场杀菌系统的一般组成，并介绍了高压脉冲电源的原理及食品处理室的结构，探讨了电场强度和杀菌效果的关系。试验结果表明：在试验参数的条件下，牛奶中大肠杆菌死亡率达99％。     

Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers

Cork taint, one of the most known off-flavours in wine, is usually attributed to the presence of the aromatic compound 2,4,6-trichloroanisole (2,4,6-TCA) in cork stoppers made from the bark of the cork oak, Quercus suber. There are many major chemical/biochemical pathways through which 2,4,6-TCA can be formed during cork production. The estimated incidence of cork-tainted wine bottles ranges from 2–to 7%, costing global wine industry approximately US$ 10 billion annually. During this study, a laboratory-scale system was designed and constructed, to efficiently treat cork bark and stopper samples using ozone and/or other sterilizing gases, such as steam, via sequential application of pulsed vacuum–pressure cycles. The developed physicochemical processes were studied and evaluated in order to achieve both sterilization conditions and 2,4,6-TCA removal without affecting the mechanical and bottling properties of cork. According to the results, the application of ozone alone seems to be a promising treatment method for cork barks. However, the pulsed treatment ensures both sufficient removal (99%) of both bacteria and moulds from cork stoppers when combined with ozone or steam and satisfactory deodorization of cork stoppers achieving high percentages (90%) of 2,4,6-TCA removal when combined with steam. The operating cost of each alternative process (plain or pulsed, with or without ozone and/or steam) was estimated and compared, in laboratory scale, for the selection of the most efficient process, taking into account technicoeconomical aspects.     

季鏻盐型缓蚀剂对SRB诱导碳钢腐蚀过程的缓蚀与杀菌作用

采用最大可能计数法对两种季盐型缓蚀剂BHP 1及BHP 2的杀菌效果进行了评价。结果发现 ,BHP 1具有良好的杀菌性能 ,且最佳杀菌浓度为 6 0× 10 -6g/L ,两者的杀菌效果均优于广泛使用的新洁尔灭。采用电化学方法、腐蚀失重实验及表面分析法研究了 4 5 # 碳钢在含硫酸盐还原菌 (SRB)的厌氧体系中的腐蚀行为。结果表明 :SRB能加速 4 5 # 碳钢的点蚀破坏。两种季盐能有效控制SRB溶液对 4 5 # 碳钢的腐蚀破坏 ,使点蚀电位正移 ,对SRB溶液中的 4 5 # 碳钢具有良好的缓蚀作用 ,缓蚀效果为BHP 1>BHP 2     

Use of heated milk protein-sugar blends as antioxidant in dairy beverages enriched with linseed oil

Antioxidant preparations were obtained by heating aqueous dispersions of milk protein and sugars at 110 °C for 10 min. The milk protein-sugar blends contained 3.5 g/100 g protein and 10 g/100 mL sugar (with various proportions of lactose, sucrose and their monosaccharide mixtures glucose/galactose and glucose/fructose). These preparations were added at low concentration (5 mL/100 mL) to the formulation of sterilized dairy beverages containing ω-3 polyunsaturated fatty acids. Dairy beverages were also formulated with non heated protein-sugar blends. The total color difference and hydroxymethylfurfural content in dairy beverages increased (P < 0.01) with increasing monosaccharide concentration in the antioxidant preparation. These effects were more important when the protein-sugar blends were pre-heated. Non heated protein-sugar blends did not reduce lipid oxidation during sterilization while pre-heated blends containing monosaccharides were the most effective. Hexanal and propanal concentrations after sterilization were respectively reduced by 100 and 78% when the final concentration of monosaccharides in dairy beverages reached 0.4 g/100 mL. Adding a small fraction of milk protein as pre-heated protein-sugar blend in functional dairy beverage formulations is a promising approach to prevent the oxidation of ω-3 polyunsaturated fatty acids during sterilization treatment.