高压静电场杀菌效果研究

利用自行研制的直流高压静电场装置针对大肠杆菌进行了杀菌实验研究,结果表明,电压、处理时间是影响电场杀菌作用的主要因素.在极板间距D=3 cm,电压20 kV,处理时间45 min的务件下,大肠杆菌的致死率达到98.7%.     

非热杀菌技术在食品中的应用(2)

非热杀菌是当代一类崭新的技术,它既有利于保持食品功能成分的生理活性,又有利于保持色、香、味及营养成分。介绍了脉冲强磁杀菌(PSM)、紫外线杀菌(UV)、超声波杀菌(USW)、高能射线杀菌(HER)、低温真空蒸汽杀菌(LTVS)、动态超高压杀菌(IHP)、活性包装(AP)、栅栏技术(HurdleTechnology)和化学消毒剂(ChemicalDisinfec-tion)在食品中的应用及其发展现状。     

非热杀菌技术在食品加工中的应用研究

食品非热杀菌技术在杀菌过程中温度不升高或温升很小,有利于保存食品营养物质和自然风味.主要介绍了几种非热杀菌技术的杀菌原理及其在食品加工中的应用,以期为食品杀菌提供参考.     

中强脉冲电场叉指式平板处理室的多物理场仿真与试验

处理室是脉冲电场系统的关键部件,为改善处理室的结构和性能,设计并优化一种在中强脉冲电场下的处理室。运用COMSOL Multiphysics软件对优化前后处理室的电场、流场和温度场进行分析,测定物料出口温度和杀菌效果对优化效果进行实际评价,基于优化后的处理室对比中强脉冲电场处理和巴氏杀菌处理对蓝莓果汁的品质影响。结果表明:1)研究得到的直角型叉指式平板处理室,除电极拐角处存在电场尖峰外,其他区域的电场强度分布均匀,均为2 kV/cm,与理论值相同,优化后的圆角型叉指式平板处理室在拐角处消除了电场尖峰,电场强度峰值由22.7 kV/cm降低至2.64 kV/cm,电场强度分布更加均匀,物料出口温度降低了4.3 ℃,温度和流速分布均得到改善;2)基于叉指式平板处理室搭建的中强脉冲电场处理系统具有显著的杀菌效果,电场强度大于2 kV/cm时,直角型和圆角型叉指式平板处理室均使大肠杆菌菌落数下降了3 lg(CFU/mL)以上,但圆角型叉指式平板处理室的物料温度升高幅度显著降低,效果更好,与仿真结果一致;3)与热处理相比,中强脉冲电场处理更好地保持了蓝莓果汁的pH、颜色、花色苷和抗氧化能力。本研究研发的叉指式平板处理室具有良好的杀菌效果,优化后物料温升更小,能够较好地保持蓝莓果汁的品质。     

The growth and reproductive endocrinology of adult triploid Pacific salmonids

This paper describes the effect of triploidy on growth and reproductive endocrinology in the months leading up to and including spawning in rainbow trout,Salmo gairdneri, and pink salmon,Oncorhynchus gorbuscha. Growth rates were the same for diploid and triploid rainbow trout, but triploid female pink salmon were smaller than maturing diploid females and diploid and triploid males of the same age. Triploid males of both species developed typical secondary sexual characteristics and had normal endocrine profiles, although their cycle appeared to be delayed by about one month. Triploid females remained silvery in appearance and showed no endocrine signs of maturation, even at the level of the pituitary. Thus, although triploids of both sexes are genetically sterile, only the females do not undergo physiological maturation.Reported in part at the Third International Symposium on Reproductive Physiology of Fish, St. John's, Newfoundland, August 2–7, 1987.     

接种丛枝菌根真菌对甘薯生长的影响研究

温室盆栽试验研究 3种丛枝菌根真菌 (AM )对甘薯生长的影响结果表明 ,灭菌土壤条件下接种 3种AM真菌 (GlomusmosseaeBEG16 7GlomusintraradicesBEG14 1和Glomussp .WUM2 6 )均不同程度促进甘薯对P的吸收和植株生长 ,其中BEG16 7和BEG14 1对甘薯效应显著高于WUM2 6 ;各接种处理菌丝长度差异及琥珀酸脱氢酶(SDH)活性与其对甘薯的生长效应基本一致 ;接种BEG16 7和BEG14 1的生长效应无显著差异 ,但接种BEG16 7菌丝长度显著大于BEG14 1,其原因可能是BEG16 7菌丝活性低于BEG14 1所致。未灭菌土壤条件下接种 3种AM真菌对甘薯的生长效应不显著 ,而土著AM真菌繁殖体数量较多可能是影响其接种效果的主要原因。     

A reliable method for the selection of axenic seedlings

Summary Sterile seedlings are required for the investigation of interactions between microorganisms and plants. The present study was designed to develop a simple and reliable method for the selection of sterile seedlings by the use of liquid nutrient media, avoiding some of the disadvantages of solid media. The method of germinating surface-sterilized seedlings on solid water agar or nutrient media was compared with our method for sterility control in nutrient broth. Sterile plant selection in liquid media was the most sensitive method for detecting bacterial and fungal contaminants. Sterile plants grow with the same vigour as unsterilized plants and can be used for sterile plant experiments.     

不同杀菌条件对黑米饮料色泽和杀菌效果的影响

探讨了不同杀菌温度８５℃，９５℃，１００℃和不同杀菌时间１０，１５，２０ｍｉｎ对黑米饮料色泽和杀菌效果的影响。经方差分析得出影响黑米饮料色泽的主要因素是温度。结合微生物检测结果可得黑米饮料杀菌宜采用８５℃，１５ｍｉｎ的杀菌条件。     

浅析出口食品热力杀菌工艺设计及有效性验证

热力杀菌是出口食品企业产品质量安全控制的关键工序。论述了热力杀菌工艺设计的依据及影响因素,并介绍了通过对热力杀菌过程的验证确保工艺的有效性和产品的安全性。     

麻辣兔肉加工技术的研究

通过使用不同的辅料和佐料进行加工筛选,研究出独特的麻辣兔肉加工工艺。经卤腌制、煮制、油炸,生产出色、香、味俱佳的麻辣兔肉,其风味独特,味道鲜美,营养丰富。