木薯变性淀粉在食品工业中的应用概述

木薯变性淀粉作为食品添加剂应用在食品工业中有其独特的优势,随着人们对木薯变性淀粉的认知,其使用范围逐步得到拓展,使用量逐渐增大。文章阐述了食品工业中常用的几种淀粉基食品添加剂及其应用发展趋势,并结合笔者多年从事变性淀粉技术研发的经验,着重介绍了几种木薯变性淀粉的性能,以及其在肉制品、面制品等行业的应用情况。     

一种用在建筑胶水的变性淀粉制备方法

采用半干法工艺反应引入两种阴离子基团制备羧甲基淀粉,考察氧化剂、氧化反应温度、醚化剂、醚化反应时间、催化剂等因素对反应的影响。结果表明：采用半干法制备较佳的反应工艺为：醚化剂用量2A～4A,氧化剂用量0.6～1.0%,反应时间3h,温度为30℃,催化剂A＋B,交联剂0.2%,增塑剂0.3%。所制备的双阴离子羧甲基淀粉具有较高的取代度,冷水可溶,增稠好,粘结力高等特性,在建材领域上具有广泛的应用。     

絮凝法处理木薯淀粉生产废水试验研究

木薯淀粉生产加工过程中所产生的生产废水给环境造成了很大的污染。对木薯淀粉生产废水进行了絮凝试验研究。试验分别采用了3种絮凝剂:聚合硫酸铁、聚合氯化铝、精制硫酸铝,助凝剂采用聚丙烯酰胺。通过对试验数据进行分析得出,处理木薯淀粉生产废水的最佳条件是:pH值为7.5,采用聚合氯化铝作絮凝剂,聚丙烯酰胺为助凝剂,处理每吨废水需花费0.14元。     

A paradigm shift in African agricultural research for development: the role of innovation platforms

To demonstrate the development impact of their outputs, agricultural research and development (R&D) organizations used to focus on the efficiency and effectiveness of technologies. In recent years, innovation systems thinking has started to address institutional and organizational barriers to technological change in African agriculture. The main approach used has been the multi-stakeholder innovation platform (IP). This paper analyses the requirements for improving the competence and skills of IPs actors in agricultural value chains, food systems, and natural resource management. As case studies, it uses IPs in the maize and cassava value chains that were initiated in the dissemination of new agricultural technologies in Africa (DONATA), in both West and Central Africa, and made reference to the rice IPs facilitated by AfricaRice. Yields and incomes in maize and cassava IPs significantly increased and inter-actor relationships and behavioural change among the diverse social and economic operators were enhanced. This achievement built on three capacity development interventions: (i) learning workshops that sensitized and informed technocrats and policy-makers and nurtured their involvement and ownership, (ii) competence and skill training of IP facilitators and practitioners, and (iii) coaching and mentoring of these facilitators and practitioners. To better facilitate IPs, facilitators and practitioners need to learn to observe, recreate, test, and perfect the IP process and value chain approach. Practicable tools that can be visualized and put into practice by the IP actors are essential. The DONATA on which the paper is based has been invaluable in terms of experiential learning.     

The impact of mechanized processing of cassava on farmers’ production efficiency in Uganda

The study investigates the impact of adopting mechanized processing of cassava on farmers’ production efficiency in Uganda. A stochastic production function, using translog functional form, was used to compare efficiency measures of farmers in mechanized cassava-processing villages compared with the farmers in nonmechanized cassava-processing villages in 2014. Given the specification of the translog production function, the mean technical efficiencies of the farmers were 0.69 and 0.52 in mechanized and nonmechanized villages, respectively. The significant determinants of technical inefficiency among the respondents are farming experience, education, membership of farmer association, access to markets, sale of cassava to processors and farmers who planted cassava as sole crop are all negative, which confirm to a priori expectations and significant at different levels. The policy implication of the study is that mechanization of cassava processing, particularly if done at the right scale, could create demand that can transform primary production for increased yields, higher incomes and production efficiency of smallholder farmers who constitute a significant proportion of Uganda’s agricultural sector.     

木薯变性淀粉在食品工业中的应用概述

木薯变性淀粉作为食品添加剂应用在食品工业中有其独特的优势,随着人们对木薯变性淀粉的认知,其使用范围逐步得到拓展,使用量逐渐增大。文章阐述了食品工业中常用的几种淀粉基食品添加剂及其应用发展趋势,并结合笔者多年从事变性淀粉技术研发的经验,着重介绍了几种木薯变性淀粉的性能,以及其在肉制品、面制品等行业的应用情况。     

基于全生命周期评价的燃料乙醇能值分析——以木薯为例

在生命周期理论框架下,引入能值分析方法,对燃料乙醇系统的3个阶段进行了能耗分析;把燃料乙醇生命周期过程中社会、经济、自然3个系统有机统一起来,定量分析自然和人类社会经济的真实价值;以木薯燃料乙醇为例,结果表明,木薯燃料乙醇生命周期能值转换率为1.10E＋06seJ/J、生命周期能值产出率为1.03,生命周期能值环境负载率为40.9,生命周期能值投资率为32.6,生命周期能值可持续值为0.025。     

Sensory characteristics of fufu prepared with cassava roots (Manihot esculenta Crantz) stored in polyethylene sacks

This study was carried out to assess the effect of storage of cassava roots in polyethylene sacks for periods of 2, 4, 6 and 8 weeks on the sensory characteristics of cassava fufu, a popular Ghanaian dish. Freshly harvested cassava roots were dipped in tap water and packed into polyethylene sacks in 2‐kg batches and stored at room temperature (25°C ± 1°C). Samples of fresh cassava fufu were evaluated and then at two weekly intervals for a period of 8 weeks. Attributes evaluated were colour, smell, elasticity, smoothness and taste. A structured six‐point ranking scale ranging from 6 (excellent) to 1 (very poor) was used for the evaluation. The data were analysed using analysis of variance, and the least significance difference test at P < 0.05 was used to determine differences between means. The results showed that storage of cassava roots for up to 8 weeks did not significantly affect the colour, smell, elasticity and taste of cassava fufu. However, smoothness of fufu prepared with cassava stored for 6 and 8 weeks was significantly different from the samples of the fresh cassava, and those stored for 2 and 4 weeks. It was concluded that cassava roots stored for periods up to 8 weeks in polyethylene sacks produced fufu of similar characteristics as fresh cassava fufu. This method is therefore recommended for use by homemakers, food service operators, cassava retailers and processors to save them time, energy and money used for the frequent trips for purchases. The method would also reduce post‐harvest losses to a large extent.