生物材料玻璃化保存方法研究进展

生物材料的玻璃化保存技术一直是低温生物学领域的研究热点,提高冷却速率是实现玻璃化保存的一条途径。介绍了常用玻璃化保存方法的操作方法,分析比较了其冷却速率和保存效果,并提出了一种新颖的玻璃化保存法。     

生物材料玻璃化保存液的热分析

在玻璃化超低温保存生物材料的研究中,低温保护剂的热分析对玻璃化溶液的优化和保存方案的选择具有重要的指导意义.本文以渗透性低温保护剂二甲基亚砜和丙二醇以及非渗透性保护剂聚乙烯醇作为研究对象,利用差式扫描量热法对聚乙烯醇/二甲基亚砜/丙二醇体系进行升温和降温实验,考察了体系的结晶特性、玻璃化转变特性、聚乙烯醇的浓度等因素对体系热性能参数的影响.     

食品玻璃化转变温度测量方法的比较

利用差示扫描量热仪用经过退火处理的连续扫描法、不经过退火处理的连续扫描法和分步扫描法,对20％和50％蔗糖水溶液的玻璃化转变温度进行了测量。结果显示,退火处理的连续扫描法测量结果最好,测得蔗糖水溶液的玻璃化转变温度大致为-34．6℃,Tg'不受退火温度和溶液浓度的影响。三种方法测得20％蔗糖水溶液的Tg'的差别不大。退火方法和不退火方法测得50％蔗糖水溶液的Tg'差别很大。用两种不同的连续扫描方法做了几组测新鲜西瓜汁玻璃化转变温度的实验,结果在-42--44℃之间。     

纳米微粒对低温保护剂溶液玻璃化性质的影响

利用差示扫描量热仪(DSC)研究了加入羟基磷灰石(HA)纳米微粒对低温保护剂溶液玻璃化的影响,实验得到了不同粒径和不同质量浓度的HA纳米微粒加入PVP溶液的玻璃化转变温度与反玻璃化温度.实验结果表明加入纳米微粒能显著的影响低温保护剂溶液的玻璃化性质.且随着纳米微粒质量分数的增加,溶液的玻璃化转变温度与反玻璃化温度均显著...     

基于液氮喷雾式食品流态化速冻机的青刀豆速冻实验研究

速冻是用来保存食品的常用方法之一,而在食品的长期保存的过程中人们一直关心的一个问题是如何能够保持食品的外观、完整性和品质。流态化速冻是实现单体快速冻结的最有效方法之一。我所自行研制了液氮喷雾式食品流态化速冻机。本文便是基于此速冻装置的基础之上,对青刀豆进行速冻试验研究,来分析在不同的冻结条件下对物料的冻结时间、干耗和品质的影响。通过冻结青刀豆复温后的电镜照片,来分析速冻过程中冰晶生长对食品品质的影响。     

纳米低温保护剂水合及玻璃化性质的DSC研究

利用差示扫描量热仪（DSC）研究了羟基磷灰石（HA）纳米微粒对丙三醇溶液冻结过程中水合性质及玻璃化性质的影响．实验结果表明在中高浓度HA纳米颗粒对溶液水合性质影响显著．与未加纳米颗粒的溶液相比,溶液结晶量减少,未冻水含量增大．在较低浓度溶液中,加入纳米颗粒后玻璃化温度变化不明显,但反玻璃化温度明显升高;当溶液浓度达到6...     

用于卵母细胞玻璃化冷冻的几种方法的传热分析

使用高冷冻速率和低浓度冷冻保护液来实现卵母细胞的玻璃化冷冻保存是目前卵母细胞低温保存的主要发展方向.文中选择四种具有代表性的用于卵母细胞玻璃化冷冻的方法:弹射法、OPS法、QMC法和Cryotop法,通过对它们传热特点的分析以及动态温度场分布的模拟计算,找出冷冻速率最高的方法.结果表明,Cryotop法的传热性能优于其...     

水的玻璃化转变的研究

本文用我们液态低频力学谱方法对玻璃化转变研究领域中一个持续半个多世纪、十分令人困扰的热点水的玻璃化转变问题进行了研究.用表征玻璃化转变最直接的参量力学模量,首次实现对水的玻璃化转变过程的明确表征,得出水的玻璃化转变温度是163K,而不是长期一直认为的136K.另外,水的玻璃化转变表现出不同于传统玻璃化转变的反常耗散行为.研究还表明,水的玻璃化转变温度表现出重要的同位素效应,这是水的玻璃化转变奇异特征的一个反映,也是在玻璃化转变研究中首次观测到同位素效应.     

水的玻璃化转变的研究

本文用我们液态低频力学谱方法对玻璃化转变研究领域中一个持续半个多世纪、十分令人困扰的热点水的玻璃化转变问题进行了研究。用表征玻璃化转变最直接的参量力学模量，首次实现对水的玻璃化转变过程的明确表征，得出水的玻璃化转变温度是163K，而不是长期一直认为的136K。另外，水的玻璃化转变表现出不同于传统玻璃化转变的反常耗散行为。研究还表明，水的玻璃化转变温度表现出重要的同位素效应，这是水的玻璃化转变奇异特征的一个反映，也是在玻璃化转变研究中首次观测到同位素效应。     

通过宏观物理量的变化预测甘油-水低温保护液的玻璃化转变温度

利用等温等压下的分子动力学模拟方法预测了60 wt%甘油水溶液的玻璃化转变温度(Tg).在90～250 K的温度范围内,模拟计算体系的宏观物理量如恒压热容、密度、周期性单元体积、特征原子的径向分布函数和氢键的形成几率等状态参数,通过这些参数随温度的变化规律来预测甘油水溶液的Tg值.结果表明: 60%的甘油水溶液的预测Tg值(160.06～167.51 K)与DSC实验测定结果(163.60～167.10 K)和DMA实验测定结果(159 K)十分吻合.     

近红外光谱技术在水产品检测中的应用研究进展

水产品富含水分、蛋白质、不饱和脂肪酸与游离氨基酸等,是消费者喜爱的食品之一。然而,其在贮藏过程中由于温度波动或操作不当等因素会引起品质下降,引发一系列的食品安全问题。近红外光谱技术是一种利用物质对光的吸收、散射、反射和透射等特性来确定其成分含量的检测技术。该技术作为食品分析方法之一,在食品领域中应用广泛,可进行从气体到液体,从匀浆到粉末,从固体材料到生物组织等样品的快速精准与定性定量分析,具有快速无损,安全高效,多组分同时测定等特点。主要对常用无损检测技术的特点进行比较分析,对近红外光谱技术的主要工作原理予以说明,综述了该技术在水产品鲜度评价、掺伪分析、质量评估与货架期预测等方面的应用实例与最新研究进展,目前存在的主要问题,提出该技术应在进一步提升水产品检测精度的前提下,通过与各类理化指标的相关性分析、多种检测技术相融合等法来实现全面评价水产品品质的最终目标,以使其在水产品快速检测过程中得到更加广泛的应用。     

Effect of ultrasound on the techno-functional properties of food components/ingredients: A review

Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.     

The uses of ultrasound in food technology

The same physical and mechanical effects which have been utilised in sonochemistry, i.e. strong shear forces, particle fragmentation, increased mass and heat transfer, nucleation of seedling, have been applied to food processing. Examples are quoted from various applications where power ultrasound has been used to influence the development of living cells, improve sterilisation and effect enzyme activity. Typically ultrasound can be used as a processing aid in extraction, crystallisation, freezing, emulsification, filtration and drying.     

Speech interference in food courts of shopping centres

The acoustics of food courts were investigated. Maximum A-weighted sound pressure levels (SPLs) were defined, based on studies of quality of communication among people in noisy places. A survey in twelve food courts was carried out and two case studies were selected, which presented poor quality of communication. An analytical formula to evaluate the SPL was employed and good agreement was obtained between these evaluations and in situ measurements. However, further studies would be necessary to confirm the applicability of the analytical procedure since it was assumed in the calculations that the sound field was diffuse. Noise from other sources apart from speech significantly affected the SPL and it appears that this is the main aspect to be tackled in the acoustical design. Potential improvements on the acoustics of these enclosures were investigated. Several arrangements of absorbent materials were considered and application on the ceiling was generally the best option.     

Determination of water self-diffusion coefficient in complex food products by low field 1H PFG-NMR: comparison between the standard spin-echo sequence and the T1-weighted spin-echo sequence

In 1990, Van Den Enden et al. proposed a method for the determination of water droplet size distributions in emulsions using a pulsed-field-gradient nuclear magnetic resonance (PFG-NMR) T1-weighted stimulated-echo technique. This paper describes both the T1-weighted spin-echo sequence, an improved method based on this earlier work, and, the standard PFG spin-echo sequence. These two methods were compared for water self-diffusion coefficient measurement in the fatty protein concentrate sample used as a 'cheese model.' The transversal and longitudinal relaxation parameters T1 and T2 were determined according to the temperature and investigated for each sample; fat-free protein concentrate sample, pure anhydrous milk fat, and fatty protein concentrate sample. The water self-diffusion in fat-free protein concentrate samples followed a linear behavior. Consequently, the water self-diffusion coefficient could be easily characterized for fat-free protein concentrate samples. However, it seemed more complicated to obtain accurate water self-diffusion in fatty protein concentrate samples since the diffusion-attenuation data were fitted by a bi-exponential function. This paper demonstrates that the implementation of the T1-weighted spin-echo sequence, using the different T1 properties of water and fat phases, allows the accurate determination of water self-diffusion coefficient in a food product. To minimize the contribution of the 1H nuclei in the fat phase on the NMR echo signal, the fat protons were selectively eliminated by an additional 180 degrees pulse. This new method reduces the standard errors of diffusion data obtained with a basic spin-echo technique, by a factor of 10. The effectiveness of the use of the T1-weighted spin-echo sequence to perform accurate water self-diffusion coefficients measurement in fatty products is thus demonstrated.     

超声波在食品技术中的应用

强超声在媒质中传播时产生力学效应、空化效应和热效应,产匝此增强质量传输和热传递,对介质产生强的切向力。本文对超声波在辅助或强化提取,冷冻、乳化、结晶和干燥等食品的加工技术中应用加以综述。     

Impact of proliferation strategies on food web viability in a model with closed nutrient cycle

A food web model with a closed nutrient cycle is presented and analyzed via Monte Carlo simulations. The model consists of three trophic levels, each of which is populated by animals of one distinct species. While the species at the intermediate level feeds on the basal species, and is eaten by the predators living at the highest level, the basal species itself uses the detritus of animals from higher levels as the food resource. The individual organisms remain localized, but the species can invade new lattice areas via proliferation. The impact of different proliferation strategies on the viability of the system is investigated. From the phase diagrams generated in the simulations it follows that in general a strategy with the intermediate level species searching for food is the best for the survival of the system. The results indicate that both the intermediate and top level species play a critical role in maintaining the structure of the system.     

高效液相色谱-二极管阵列检测器联用检测食品中的偶氮玉红

采用了高效液相色谱(HPLC)结合二极管阵列检测器(DAD),对食品中的偶氮玉红含量进行了定性、定量测定.结果表明,偶氮玉红的检出限为0.1mg/kg,加标回收率为95.4%,色谱峰分离效果好,具有良好的稳定性和重现性,方法切实可行.     

Production of particulates from transducer erosion: Implications on food safety

The formation of metallic particulates from erosion was investigated by running a series of transducers at various frequencies in water. Two low frequency transducer sonotrodes were run for 7.5 h at 18 kHz and 20 kHz. Three high frequency plates operating at megasonic frequencies of 0.4 MHz, 1 MHz, and 2 MHz were run over a 7 days period. Electrical conductivity and pH of the solution were measured before and after each run. A portion of the non-sonicated and treated water was partially evaporated to achieve an 80-fold concentration of particles and then sieved through nano-filters of 0.1 μm, 0.05 μm, and 0.01 μm. An aliquot of the evaporated liquid was also completely dried on strips of carbon tape to determine the presence of finer particles post sieving. An aliquot was analyzed for detection of 11 trace elements by Inductively Coupled Plasma Mass Spectroscopy (ICPMS). The filters and carbon tapes were analyzed by FE-SEM imaging to track the presence of metals by EDS (Energy Dispersive Spectroscopy) and measure the particle size and approximate composition of individual particles detected. Light microscopy visualization was used to calculate the area occupied by the particles present in each filter and high resolution photography was used for visualization of sonotrode surfaces. The roughness of all transducers before and after sonication was tested through profilometry. No evidence of formation of nano-particles was found at any tested frequency. High amounts of metallic micron-sized particles at 18 kHz and 20 kHz formed within a day, while after 7 day runs only a few metallic micro particles were detected above 0.4 MHz. Erosion was corroborated by an increase in roughness in the 20 kHz tip after ultrasound. The elemental analysis showed that metal leach occurred but values remained below accepted drinking water limits, even after excessively long exposure to ultrasound. With the proviso that the particles measured here were only characterized in two dimensions and could be nanoparticulate in terms of the third dimension, this research suggests that there are no serious health implications resulting from the formation of nanoparticles under the evaluation conditions. Therefore, high frequency transducer plates can be safely operated in direct contact with foods. However, due to significant production of metallic micro-particulates, redesign of lower frequency sonotrodes and reaction chambers is advised to enable operation in various food processing direct-contact applications.