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关键词： Forward osmosis (FO)   Pressure assisted osmosis (PAO)   Whey concentration   Food additive   Draw solute   Monosodium glutamate (MSG)   INTERNAL CONCENTRATION POLARIZATION   THIN-FILM COMPOSITE   FERTILIZER-DRAWN   REVERSE-OSMOSIS   WATER RECOVERY   PILOT-SCALE   WHEY   DESALINATION   ACID   PERFORMANCE  

摘要： Food additives as draw solutes were investigated to improve the feasibility of forward osmosis (FO) for concentration of liquid food products. Three widely used food additives were selected: monosodium glutamate (MSG), sodium saccharine, and trisodium citrate. The osmotic pressures generated by food additives were measured to be similar or even higher than that of NaCl. However, the water flux produced by FO using food additives was 70-78% lower than that of NaCl. This observation was mainly attributed to severe internal concentration polarization (ICP). Conversely, the reverse solute flux (RSF) of food additives in the FO process was low at only 3-9% of that of NaCl, suggesting they pose a low contamination. The FO process using MSG draw solutions yielded a 15% solid content of whey. To further improve FO concentration, pressure-assisted osmosis (PAO) was adopted for dewatering whey and lactose solutions. The PAO process applying a pressure of 10 bar to feed solution increased the water flux by 36% (whey) and 49% (lactose) with a 2 M MSG draw solution, thus demonstrating the potential of the developed FO/PAO with food additive draws for the food industry.

关键词： 过氧化物酶   模拟酶   食品分析  

摘要： 过氧化物酶是一类在自然界中广泛存在的天然生物酶,可催化过氧化氢参与的各种氧化还原反应,因此经常被用来检测食品中过氧化氢、葡萄糖、血浆中胆固醇等,还可用于检测谷胱甘肽、半胱氨酸等大分子物质,广泛应用于食品检测和加工领域。但由于天然过氧化物酶存在稳定性差、易受外界环境影响、在酸碱环境下易失活等缺点,而模拟酶因其稳定性强、耐酸、耐碱等优势而成为天然酶的高效替代品,可代替天然过氧化物酶高效率的完成许多催化反应。目前,使用模拟酶代替天然过氧化物酶已成为研究热点,已广泛应用于食品中有害残留物质的检测,为保障食品安全、维护人体健康,模拟酶的研究已成为一种趋势。本研究综述了常见的过氧化物模拟酶催化机理,以及其在食品分析中的应用研究进展,并对其应用前景和发展方向进行展望,以期为今后模拟酶的合成提供新思路,为保障食品安全提供新方法。

关键词： 食品工艺学   工程教育认证   课程思政   教学改革  

摘要： 食品工艺学是食品类专业核心课程,强调学生综合能力的培养。以教师讲授为主的传统理论教学常存在基础理论知识传授和学生能力培养脱节的现象,已无法支撑新形势背景下的教学目标和育人任务。在工程教育专业认证背景下,文章对食品工艺学的教学目标、教学方法、组织形式及考核方式做了重新梳理。并在课程目标设计中融入了思政元素,实现育人过程中价值引领、知识教育和能力培养的融合。以期实现“厚基础、强实践、高素质”的复合型食品行业人才培养,也为其他食品类专业核心课程的教学改革提供参考。