包装材料学重点课程建设的探索与实践

根据包装材料学课程的特点和教学中存在的问题,从加强教材建设、调整教学内容、改进教学方法、开设综合实验、改革考试方法等方面进行了教学改革探索和实践,起到很好的教学效果.     

影响罐头低温杀菌效果的研究

本文针对甜酸薤头罐头的几种包装材料，杀菌方式及杀菌温度和时间进行试验。结果表明，以１５１７３＾＃涂料马口铁罐为包装材料，在８５℃，７分钟条件下，采用卧式滚动杀菌方式所制得的甜酸薤头罐头质量最佳。     

Survey of Fura production in some northern states of Nigeria

The objective of research was to conduct a survey related to the production process for fura. Fura is a staple food for the Fulanis and Hausas. The single most important cereal grain for fura production is millet. A significant difference exists among respondents on the variety of millet chosen for fura production. A significantly greater proportion (p=0.05) indicated that `gero' is the variety in common use. Spices are indispensable as an ingredient in fura production with ginger being the single most important spice (p=0.01). The traditional pounding method for processing millet into flour is still very much used. The implication of this is highlighted and a possible solution of optimizing fura production process is recommended. Strictly speaking, fura is distributed with a minimum of packaging. The choice of suitable package provided protection during a generally short shelf-life and for local distribution. With increasing influence of advertising upon customers, small food processing enterprises making fura will have to improve the packaging and preservation of their products if they are to survive the competition.     

The effects of sun-drying surfaces and packaging materials on the storability of cowpea ( Vigna unguiculata) seed

The effects of sun-drying cowpea seeds for three hours on cement (CS), wood (WS), and corrugated iron sheet (CIS) surfaces and packaging separately in polyethene and jute bags were studied. Moisture-gain, and resistance to insect and mold damage were monitored monthly for six months, while proximate analyses on day zero and at the 6th month were conducted. Results showed that the three-hour sun-drying of cowpea seeds on reflective surfaces (CIS and CS) enhanced the rate of moisture-reabsorption during storage and consequently, the degree of mold and insect damage irrespective of the packaging material employed. Crude fat, fiber and ash contents, unlike protein and moisture contents, remained virtually constant (p 0.05). In this study, the wood surface and polyethene bag were the most preferred treatments to store sun-dried cowpea seeds for about 5.7 months.     

论包装塑料膜的焊合与质量

 在归纳塑料薄膜焊合质量要求的基础上,通过列举较丰富的试验资料,就焊合常用的热接触法和超声波法的工作特点、影响因素、焊合质量作详细的讨论。     

Studying airflow and heat transfer characteristics of a horticultural produce packaging system using a 3-D CFD model. Part I: Model development and validation

A 3-D computational fluid dynamics (CFD) model of airflow and heat transfer processes within packed horticultural produce was developed. The model included explicit geometries of the product and package. Model results showed that airflow and temperature inside produce bulk were heterogeneous. The regions near the package vents showed relatively higher cooling air velocity and turbulence intensity. The coldest region was located behind the entrance vents. Pressure drops through entrance and exit vents were 51.1% and 45.2%, respectively. As the cooling air passed through the package vents and produce bulk, there was an increase in turbulence intensity. Validation of the model was conducted using experimental results. There was a good agreement between the predicted and measured results, average relative errors of predicted pressure drop and produce temperature were 13.80% and 16.27%, respectively.     

“新工科”背景下“包装测试”课程教学改革与探索——以黑龙江八一农垦大学为例

在新工科背景下,从教学内容、教学方法、考核方式、实验设计等方面探索了包装测试课程的教学改革。通过以新技术成果扩充教学内容,实施课堂教学+网络教学的混合式教学模式、注重过程化考核方式,优化和创新实验设计,极大地提高了课程质量,为新工科背景下复合应用型包装工程专业人才培养途径提供参考。     

传统卤水（石膏）豆腐包装技术研究

[目的]为实现豆腐的产业化生产提供技术支持。[方法]在传统卤水（石膏）豆腐加工技术的基础上,增加包装工艺,使传统豆腐得以包装。[结果]豆腐包装加工技术方案的原料、筛选、计量、浸泡、水洗、磨制、分离、煮浆、豆浆、点浆阶段与传统豆腐加工工艺相同。豆腐包装加工技术在豆浆点浆完成后,将调配卤水（或石膏）后的豆浆趁热装入灌装盒内,灌装量根据成品豆腐含水量确定;灌装盒由上下两部分组成,下部是普通的豆腐盒,上部是一个上下相通的筒,筒口径与豆腐盒开口处的口径大小、形状一致;在灌装盒中完成蹲脑,蹲脑时间一般保持20～25 m in,然后挤压脱水,挤压脱水完成后,除去活塞及上部分的筒,用封口机将豆腐盒封口,然后贴标即为成品。[结论]该包装工艺为实现传统豆腐的产业化生产奠定了技术基础。     

Slowly odor-evaporating polyethylene film containing surface-modified celite powder

Celite powder surface-modified with cationic surfactant was used to make polyethylene (PE) specialty film that can be contrasted with ordinary film in having high odor storing capacity and long odor lasting period. Mechanical properties of the films were sacrificed as more celite particles were included, whether celite surface was modified or not. The film with CTAB-modified celite showed the best odor storing and lasting properties for five different flavors ofodor, three artificial and two natural ones, among the kinds of films developed. Comparisons among the different films are made, together with brief discussion about the reason for differences in odor lasting period and possible application to packaging industry.     

犬精液冷冻与人工授精的研究——Ⅱ稀释液和冻精剂型对犬冻精解冻后活力的影响

从6条公犬采集其浓份精液36次.分别在稀释液Ⅰ和Ⅱ中冷冻成三种剂型的冻精(颗粒0.5ml细管和安瓿),根据解冻后活力比较其优劣.研究表明:稀释液Ⅰ中三种剂型的平均解冻后活力(0.35±0.04)显著高于稀释液Ⅱ(0.23± 0.05;P<0.01);两种稀释液中颗粒冻精的平均冻后活力(0.34±0.08)显著地高于细管(0.26±0.09;P<0.01)和安瓿(0.26±0.08;P<0.01);细管和安瓿之间差异不显著(P>0.05).