食品真空冻干技术

介绍了真空冷冻干燥食品的发展现状、特点及其工艺流程，讨论了发展冻干食品工业的广阔前景。     

我国真空冻干食品的技术现状及其发展趋势

介绍了真空冻干技术的原理及特点及该技术在国际、国内食品工业上的发展现状,并预测冻干食品将走向市场,风靡全球。     

我国食品真空冷冻技术已居世界先进水平

食品真空冻干机，采用真空冻干工艺，对果、菜、肉、药等实现脱水，能保持原有的形、色、味及营养成分，且复水性好。ＪＤＧ系列冻干机，采用独立速冻库、升华与脱水同仓，氨液强制循环供冷、辐射加热、天轨运料等先进设计，具有脱水周期短、运行节电、操作方便等优点，辅助设备全部国产化，便于维修，价格低廉。     

真空冷冻干燥水果的技术分析

根据水果的特点,阐述了水果在真空冷冻干燥的前处理、预冻、升华干燥、解析干燥、包装贮藏五个过程中的技术要求.以草莓、苹果、荔枝为代表分析了不同种类水果冻干工艺上的技术要求.最后指出了真空冷冻干燥水果存在的一些技术难点.     

开发冻干蔬菜,附加值高效益好,国内外市场前景看好

<正> 1 什么是冻干食品?冻干食品就是将新鲜的蔬菜、肉类、水产品,通过冻干机在真空条件下,将经过速冻后物料的水份由固态冰升华成气,从而使物料脱水干燥而成的食品。这种冻干食品不需冷藏设备,在室温下可长期保存不变质,加水后好似鲜品。 冻干食品的优异品质:采用真空冻干技术,对各种各样的含水食品都可进行脱水。现在国内外市场上的冻干食品种类繁多,如:蔬菜、水果、肉食、水产、饮品、药材等。升华脱水的冻干食品与蒸发脱水的热干食品相比,具有许多不可比拟的优点。     

生物芯片技术及其在食品检测中的应用

生物芯片技术是全新的微量分析的技术,主要内容包括构建方阵、制备样品、化学反应及结果检测4方面的核心技术。生物芯片技术在现代营养学、食品毒理学、食品微生物领域和转基因食品检测中得到大量的应用。生物芯片技术在当前食品检测中的应用,能显著提升食品检测效率,使检测质量得到有效保障。本文主要对生物芯片技术进行简要分析,对生物芯片技术在食品检测中的相关应用策略进行了探讨。     

试论食品生化技术在发酵工程中的应用

简单介绍了食品生化技术的定义和分类及生化技术对发酵工程等技术工程产生的重要影响,以使其在食品发酵生产过程中的应用愈加广泛.     

粮食输送设备密封的重要性及其分类

粮食输送设备具有良好的密封性能是很必要的,本文重点介绍了毛毡密封、软填料密封、高分子材料密封等几种常见的密封结构及粮食输送设备密封要求的发展趋势。     

速冻食品的安全与质量控制探析

近年来,我国的经济得到了快速发展,在经济发展的同时,人们的生活方式也发生了很大的变化,在很多的城市中生活节奏是非常快的,这样就使得很多的速冻食品受到了消费者的青睐。速冻食品在使用时是非常方便的,通常只需要很短的时间,而且对于很多工作比较忙碌的人来说更是非常便利。速冻食品的便捷性使其销售量非常高,但是与此同时对其安全和质量问题也是要必须重视的。     

The local and the global: exploring traits of homogeneity and heterogeneity in European food cultures

One type of boundary rarely explored in international marketing are the cultural boundaries dividing Europe into regions with individual cultural backgrounds and different consumption patterns. This article explores information about such patterns of food consumption based on information from a database originating from a 1989 pan-European lifestyle survey comprising around 20 000 people in 15 European countries divided into 79 regions. The degree of homogeneity in the different nation-states and regions was analysed. The article contributes with new, specific empirical evidence about Europeans' food-related behaviour and attitudes and provides culture-based explanations and interpretations of observed differences and similarities. It is shown that nation/language boundaries still have a strong impact on European food cultures.     

变性淀粉在食品工业中应用的研究进展

变性淀粉是天然淀粉经过变性后得到的一类衍生物,由于其性能优异,在食品工业中作为添加剂而得到了广泛应用。综述了酸变性淀粉、氧化淀粉、酯化淀粉、醚化淀粉、交联淀粉和复合变性淀粉等变性淀粉的特点及其在食品工业中的应用,讨论了其今后的发展趋势,探讨了变性淀粉在食品工业领域的发展前景。     

电子商务下的粮食配送问题思考

物流配送成为我国电子商务的短板,也是我国粮食业发展的瓶颈。粮食因其特殊的使用价值,顾客对它的空间性和时间性存在硬性要求,因此,从国家宏观战略的角度看,物流配送首先要按照国家和社会需求的总体战略目标进行规划和调整,粮食物流配送成本是其次应考虑的问题。如何从战略的高度来建立我国的粮食配送体系,最大限度的满足电子商务下人们对粮食配送的特殊需求,减少制约因素,迅速发展粮食物流是本文研究的重点。     

The halo effect created for restaurants that source food locally

This research investigated inferences consumers make about restaurants that market their use of locally sourced food (LSF) ingredients using the halo effect as a theoretical foundation. Food produced and sold within a certain geographical radius (typically under 400 miles) is considered LSF. Hypothesized was that simply labelling a restaurant as using LSF would create a positive halo effect (a positive perceptual bias) and promote beliefs about the restaurant’s attributes that were unrelated to LSF. The results of an experiment with 313 participants suggest that LSF labeling in restaurants produces a positive halo effect. Participants assumed that a restaurant using LSF was more environmentally friendly, served a healthier/more nutritious menu, was more conveniently located, and was more likely to use natural/organic ingredients than was a similar restaurant that did not use LSF. Additionally, participants’ food-related lifestyles were significant moderators, with those most concerned about (1) the healthiness of the food they eat, and (2) the joy they get from eating and socializing over food, being most strongly influenced by the positive LSF-halo. Overall, the results indicate that restaurants may benefit from the positive glow created from the halo effect of sourcing food locally.     

Contradictions in food consumption

This study asked consumers to identify the possible contradictions in their food consumption. The article takes the so‐called ‘antinomies of taste’– health vs. indulgence, convenience vs. care, extravagance vs. economy, novelty vs. tradition and together vs. alone – by Warde and Mäkelä as a starting point. The empirical part of the research analyses between which opposing poles the contradictions emerge when the consumers themselves are asked. Findings from a survey (745 respondents) indicate that consumers prefer to engage in food‐related activities that would be more aesthetic, healthful, tasty, convenient, caring and economic, but state significant barriers for not being able to fulfil these desires. Finally, the article draws theoretical conclusions about the connections between the prevailing food consumption‐related contradictions and contemporary consumer society.