甜加糯型鲜食玉米留层加工关键工艺研究

为了最大程度延长并保持甜加糯型鲜食玉米的营养成分和口感,对玉米加工工艺进行研究。首先,确定了需要保留玉米内部2~4片苞叶的加工要求;其次,以冀糯173甜加糯型鲜食玉米为研究对象,掌握了鲜食玉米苞叶包覆状态及其在穗柄上的生长分布规律,提出了先定位切割再利用内外层苞叶附着力的差异去除外层苞叶的加工工艺;然后,在开展鲜食玉米外部形态尺寸测量实验的基础上,设计了一种环状定位结构,并搭建了去苞叶设备;最后,通过合理留层试验对所提出的加工工艺进行了验证。结果表明:先经定位环定位切割穗柄,再经去苞叶设备处理的玉米能够苞叶合理留层2~4片,定位环参数为大内径53 mm、小内径41 mm、接触区8 mm、保护区2 mm、厚度2.5 mm。先定位切割再去除外层苞叶的加工工艺合理可行,能够实现甜加糯型鲜食玉米合理保留内层苞叶的加工目标。鲜食玉米留层加工工艺可为甜加糯型鲜食玉米留层加工生产线的设计和改进提供参考。

大黄水加食醋直肠滴入治疗肝性脑病的观察及护理

目的:探讨的观察及护理。方法:将90例肝性脑病病人随机分为观察组(45例)和对照组(45例)。2组均采用保肝、抗肝昏迷治疗;观察组在此基础上采用大黄水加食醋直肠滴入法,对照组采用常规灌肠法。结果:观察组直肠滴入保留时间>2h91.4%,治疗有效率82.1%;对照组保留时间>2h72.8%,治疗有效率64.4%;观察组平均清醒时间为(2.7±1.4)d,对照组为(3.8±1.6)d。2组比较差异有统计学意义。结论:大黄水加食醋直肠滴入治疗肝性脑病疗效优于对照组。

圣园231(甜加糯型)鲜食玉米的选育

"甜加糯"型鲜食玉米-圣园231是丹东市圣园农业有限公司种子研发中心以SD15-8为母本,以MD1015-1为父本杂交而成。该品种生育期春播85-90天,矮秆、大棒、皮薄、又甜又粘又香、适口性极佳;穗型美观、色泽亮丽、抗病、抗倒伏,籽粒中甜粒和糯粒的比例为1∶3。

差热扫描分析（DSC）在食品研究中的应用

本文扼要介绍了加热在食品中的四个基本应用的加热引起的食品成分的变化以及ＤＳＣ热分析仪的性能，并且就ＤＳＣ分析仪在食品研究中的应用例举了几个实例。

西餐牛肉类初加工与食品安全控制分析

本文探讨了在牛肉初加工过程中可能遇到的食品安全问题,如微生物污染、化学物质污染、物理污染,以及交叉污染,研究了食品安全控制在牛肉初加工中的应用,并提出了相应的对策和建议,包括优化食品加工设施和设备、加强员工的食品安全培训和教育、改进食品安全管理体系,以及强化法律法规的执行,以期能够增强牛肉初加工的食品安全控制效果,进一步推动食品安全控制在牛肉初加工过程中的实践和改进。

食品添加剂在我国食品加工中的应用现状

食品添加剂在现代食品工业生产中占据着非常重要的地位,与人们的日常饮食安全和身体健康息息相关。综述了我国食品添加剂的定义、作用、种类、相关法律法规和加工特点等,提出了食品添加剂在食品加工应用中存在的问题及相应解决措施,对进一步丰富我国食品添加剂理论研究,推动食品加工业高质量发展具有重要的社会和经济意义。

Advances in Application of Non-aqueous Phase Enzymatic Catalysis in Food Additive Production

Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.

Processing Technique of Instant Flavored Daylily(Hemerocallis citrina Baroni)

This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.

Quality Management Research on the Purchasing of Food Processing Enterprises

In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural toxins in raw ma- terials, quality problems in planting and breeding, quality problems in transportation, quality problems in delivery acceptance. Then, based on the causes, eight measures to improve goods purchasing management were put forward, and graphs were used to illustrate the corresponding countermeasure to each cause. This study is of theo- retical significance for the food processing enterprises to improve the quality man- agement of purchased goods through formulating improvement measures based on their operating states.

Influence of Ultrasonic Treatment on the Allergenic Properties of Shrimp (Penaeus vannamei) Allergen

The present study was undertaken to determine whether high intensity ultrasound could reduce the allergic properties of shrimp allergens. Reducing the allergenic properties of these allergens will be beneficial to allergic individuals. Samples of shrimp protein extract and shrimp muscle were treated by high-intensity ultrasound with water bathing at 0 ℃ or 50 ℃ for different time periods. The treated and untreated samples were then analyzed by SDS-PAGE, Western blots and competitive inhibition ELISA （Ci-ELISA） to determine the shrimp allergenicity. The results show that high-intensity ultrasound has no effect on allergenicity when the extracts were treated at 0℃. However, a significant decrease was observed in the level of the major shrimp allergen, Pen a 1, when the samples were treated at 50 ℃. In the determination of allergenicity with CiELISA, a reduction in IgE binding was also observed.

Recent Advances in Separation of Bioactive Natural Products

Bioactive natural products are a main source of new drugs,functional foods and food additives.The separation of bioactive natural products plays an important role in transformation and use of biomass.The isolation and purification of bioactive principle from a complex matrix is often inherent bottleneck for the utilization of natural products,so a series of extraction and separation techniques have been developed.This review covers recent advances in the separation of bioactive natural products with an emphasis on their solubility and diffusion coefficients,recent extraction techniques and isolation techniques.This overview of recent technological advances,discussion of pertinent problems and prospect of current methodologies in the separation of bioactive natural products may provide a driving force for development of novel separation techniques.

Ice Crystal Sizes and Their Impact on Microwave Assisted Freeze Drying

Freeze drying of an aqueous solution would result in the non-uniform distribution of solute concentration.Because ice is almost transparent to microwave, therefore such a non-uniform distribution may affect the microwave assisted freeze drying. The direct observation of the ice crystals formed under microscope reveals that the ice crystal sizes formed from de-ionized water depend on the cooling rate with fast cooling rate giving smaller ice crystals as expected. Once there is a sufficient amount of solute mixed with the de-ionized water, for example the reactive red,the size and its distribution are not very much dependent on either cooling rate or the final temperature provided there is sufficient time of cooling and the final temperature is not too low. The size of ice crystals formed within the solution of reactive red is usually below 100μm with a freezing rate of 1℃·min-1 for a droplet of the size of less than 1 mm. A simplified simulation indicates that such a small ice crystal would not cause a significant non-uniform distribution of temperature for microwave assisted freeze drying. When the ice crystal size is larger than 5 mm, heat conduction from the solute concentrated region to the ice region may need to be considered.

Effects on the population dynamics of Brachionus rubens(Rotifera)caused by mercury and cadmium administered through medium and algal food Chlorella vulgaris

Due to industrial activities,heavy metal concentrations in aquatic systems of Mexico,are on the rise.Zooplankton,particularly rotifers,being sensitive and common components of freshwater,are widely used in ecotoxicological tests for establishing water quality criteria.Depending on the route of exposure(i.e.via medium or algal food),the toxicity of heavy metals varies.In the present study we evaluated the effect of cadmium and mercury exposed through medium and via algal food for the rotifer B.rubens.For both the heavy metals,we exposed rotifers via medium containing Chlorella at 0.5×10^(6)cells/ml or fed daily on previously exposed(1,2 and 4 h)alga to the toxicants(using 5 times the value of LC_(50)for B.rubens).For cadmium toxicity through medium,we used 3 toxicant levels(0.1,0.2 and 0.4 mg/L)and for mercury,we used 0.005,0.010 and 0.015 mg/L.Based on the LC_(50),B.rubens was 24 times more sensitive to mercury(0.035±0.002 mg/L)than cadmium.At a concentration of 0.4 mg/L,cadmium through the medium caused increased lag phase of B.rubens.When grown on Chlorella exposed for different durations to cadmium,the rotifer density decreased with the increasing duration of algal exposure to the heavy metal.When mercury was used in the medium or via algal food,the trends in the population growth of B.rubens were similar to those for cadmium.An increase in heavy metal concentration in the medium resulted in a decrease of the rate of population increase per day(r).The r varied from 0.33(in control)to 0.02 d^(-1)(in heavy metal treatment)depending on the mode of exposure though medium or via algal food.

Mass Transfer During Osmotic Dehydration Using Acoustic Cavitation

An experimental study on intensifying osmotic dehydration was carried out ina state of nature and with acoustic cavitation of different cavitating intensity (0.5A, 0.7A and0.9A) respectively, in which the material is apple slice of 5mm thickness. The result showed thatacoustic cavitation remarkably enhanced the osmotic dehydration, and the water loss was acceleratedwith the increase of cavitating intensity. The water diffusivity coefficients ranged from1.8x10^(-10)m^2·s^(-1) at 0.5A to 2.6x10^(-10)m^2·s^(-1) at 0.9A, and solute diffusivitycoefficients ranged from 3.5x10^(-11) m^2·s^(-1) at 0.5A to 4.6X10^(-11)m^2·s^(-1) at 0.9A. On thebasis of experiments, a mathematical model was established about mass transfer during osmoticdehydration, and the numerical simulation was carried out. The calculated results agree well withexperimental data, and represent the rule of mass transfer during osmotic dehydration intensified byacoustic cavitation.

Selection of leading industries for coal resource cities based on coupling coordination of industry's technological innovation

Taking the city of Qitaihe is as an example in order to provide practical methods for the selection of leading industries for coal resource cities, this paper establishes the specific operation scheme for selection of leading industries according to the actual situation of coal resource cities based on the theory of coupling coordination together with the coupling coordination for technological innovation. The results show that the degree for coupling coordination of the technological innovation for each alternative industry differentiates with the development of coal resource cities. For example, the average degree of food processing industry from agricultural produce is 0.9. Therefore, coal resource cities should develop some industries related to coal industry, such as coking industry, some chemical and medicines industry and non-metallic mineral products manufacturing, in the near future, however, some industries with greater market and influence potentials and low carbon emissions should be attached much importance to in the future.

Food Physics and Food Safety- Some Aspects in Food Processing and Food Quality Control

The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.

Multi-agent Systems and Cloud Computing for Controlling and Managing Chemical and Food Processes

Cloud computing can offer a very powerful, reliable, predictable and scalable computing infrastructure for the execution of MAS （multi-agent systems） implementing complex agent-based applications such when modelling, simulation and real-time running of complex systems must be provided. Multi-agent systems appears as an adequate approach to current challenges in many areas. Between important qualities of MAS also belongs to, that they are open, interoperable, and heterogenous systems. The agent is active, a program entity, has its own ideas how to perform the tasks of the own agenda. Agents： perceive, behave ＂reasonably＂, act in the environment, communicate with other agents. Cloud infrastructures can offer an ideal platform where run MAS systems simulations, applications and real-time running because of its large amount of processing and memory resources that can be dynamically configured for executing large agent-based software at unprecedented scale. Cloud computing can help chemical and food companies drive operational excellence; meet growing and changing customer demands; accelerate new product innovation and ramp-to-volume manufacturing in key markets; reduce IT spending; manage and mitigate supply chain risks; and enable faster and more flexible delivery of new IT system. Production type of SOC （service-oriented computing） can be inspired by a ＂Cloud＂, for the production of ＂Cloud＂ offers an attractive and natural solutions in several computing trends such as delivery system over the Internet, use of utilities, flexibility, virtualization, a ＂grid＂ distributed computing, outsourcing, Web 2.0, etc.. Production of the ＂Cloud＂ is also considered as a new multidisciplinary field that includes ＂network＂ production, virtual manufacturing, agile manufacturing, and of course cloud computing. Examples of cloud computing and MAS applications in food and chemistry development and industry, proposition of using multi-agent systems in the control of batch processes, modified ACO （ant colony optimization） approach for the diversified service allocation and scheduling mechanism in cloud paradigma, examples of applications in a business area were studied in the paper.

Selected Mineral Contents in Wheat from Paraguay by X-ray Fluorescence

The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.

Breeding of a New Cayenne Pepper Cultivar Bolaxinhongxiu

Bolaxinhongxiu is a new cayenne pepper cultivar produced by crossing SJ008-5-2-1 (female parent) with 0622-1-3-2-1-1 (male parent). It can be used in its fresh form or as a processed product. Bolaxinhongxiu is a mid-maturing variety. Its first flower normally inserts in the 13th section;the plants are about 75 cm tall and 58 cm wide;the fruits are a group of tapering and mostly skinny peppers which colored jade green first and then turn tored-colored when ripe;they are about 28.5 cm long and 1.6 cm wide, often with bright but somewhat rippled skin;each pepper weighs around 28.7 g. Whether eaten raw or processed into chopped peppers or chili sauces, the fruits taste good with a strong pungent flavor. The plant has a vigorous root system and strong resistance to high temperature and drought;it is also highlyresistant to anthracnose, blight, and viral diseases. It is a cultivar with outstanding fruiting-rate and high yields, suitable for cultivation in mountains or the open fields along the Yangtze River Basin in spring and summer.

Importance of Food Physics, to Fulfill the Expectations of Modern Food Technologies

The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..