Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice ma

湖南农业大学研究生课程论文学院：食品科技学院年级专业：07级营养与食品卫生学姓名：邓婷婷学号：s200700293 课程论文题目：超临界CO2流体萃取技术及其应用概述课程名称：现代食品分析技术评阅成绩：评阅意见：成绩评定教师签名：日期：年月日超临界CO2流体萃取技术及其应用概述学生：邓婷婷(07级食品科技学院营养与食品卫生专业，学号s200700293)摘要：本文介绍了超临界CO2流体萃取技术的萃取原理、特点、基本流程及其影响萃取的因素，对此技术在食品、医药、农药残留分析、化工等方面的应用进行了简要概述，并展望了今后的发展。

关键词：超临界CO2流体萃取技术原理特点流程影响因素应用超临界流体萃取（supercritical fluid extraction）简称SCFE，是利用超临界状态的流体具有强溶解能力而对物质进行提取分类的技术。

1897年,Hannay和Hogarth发现了超临界乙醇异乎寻常的溶解特性[1]。

近20年来,超临界流体萃取技术开始应用于工业实践并引起广泛关注，现已应用于食品、医药、化工、石油、和香料等领域。

1 超临界CO2流体萃取基本原理超临界流体是物质处于其临界点（Tc、Pc）以上状态时所呈现出的一种高压、高密度，具有气液两重性的液体。

超临界CO2萃取技术就是以超临界状态的CO2流体为溶剂，利用超临界CO2在临界点附近所具有的高渗透性、高扩散性和高溶解能力，对萃取物中的目标组分进行提取分离，从而达到分离精制的目的[2]。

超临界CO2流体对溶质的溶解度取决于其密度，当在临界点附近，压力和温度发生微小的变化时，密度即发生变化，从而会引起溶解度的变化。

因此，将温度或压力适当变化，可使溶解度在100-1000倍的范围内变化，因而具有较高的溶解性[2]。

一般情况下，超临界CO2流体的密度越大，其溶解能力就越大。

在恒温下随压力升高，溶质的溶解度增大；在恒压下随温度升高，溶质的溶解度减小。

利用这一特性可从物质中萃取某些易溶解的成分。

3D CFD simulation of bottle emptying processes容器排空过程的三维CFD模拟A 3-D computational fluid dynamics model for forced air cooling of eggs placed in trays强迫空气冷却纸盘中鸡蛋的流体力学3-D计算模型A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules香兰素封装在巴西棕榈蜡微胶囊中释放的动力学研究A machine vision system for identification of micro-crack in egg shell鉴别蛋壳细微裂缝的机器影像系统On the usage of acoustic properties combined with an artificial neural network – A new approach of determining presence of dairy fouling利用声学特性结合人工神经网络-鉴定乳产品存在污染的一种新方法A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile根据原植物用电子舌的电位差区别蜂蜜.与传统方法:理化性参数和挥发性进行对比A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 一个基于红外光谱和人工神经网络来区分季节性生产和黄油供给方案的快速方法A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques评审:基于声音仪器的破坏性试验对干燥食品酥脆度和质量的测量Aeration of model gels: Rheological characteristics of gellan and agar gels凝胶通气模式:结冷胶和琼脂凝胶的流变学特性Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements硬质小麦粗面粉的凝聚:热力学方法对于水合性能的测量Alleviating bottlenecks in a microbiology laboratory减少在微生物实验室中的瓶颈Effect of the amount of steam during baking on bread crust features and water diffusion面包在烘烤期间蒸汽对面包表皮特征和水扩散的影响An enzyme sensor for the determination of total amines in dry-fermented sausages一种酶传感器在腊肠风干发酵中对总有机胺的决定性An improved model of the seeded batch crystallization of glucose monohydrate from aqueous solutions从含水的溶解液中分批处理去籽的结晶化葡萄糖一水合物的一种改良模式An RFID application in the food supply chain: A case study of convenience stores in Taiwan无线射频识别在食品供应链中的应用：台湾便利储藏的案例研究Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products分析模型对可变湿度扩散性的估计和可收缩食品的干燥模拟Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries红草莓在高压和热处理下花青素退化的动力学Application of hybrid image features for fast and non-invasive classification of raisin图像特征混合对葡萄干快速和非侵入分类的应用Application of NIR hyperspectral imaging for discrimination of lamb muscles近红外高光谱对识别羔羊肌肉的应用Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling从洛神花中萃取花青素的实验历程和建模Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage无菌包装超高压均质处理苹果汁：储藏中的安全与质量参数Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy利用可见近红外光谱对鳕鱼（大西洋鳕）鱼片新鲜度的自动评估Beer quality screening by FT-IR spectrometry: Impact of measurement strategies, data pre-processings and variable selection algorithms傅里叶变换红外光谱学光谱测定法对啤酒品质的筛选：测量方法，数据预处理和多变的算法选择对测量的影响Calcium effect on mechanical properties of model cell walls and apple tissue钙对典型细胞壁和苹果组织机械性能的作用CFD model development and validation of a thermonebulisation fungicide fogging system for postharvest storage of fruit热雾化杀菌剂系统对采收后食品储藏计算流体动力学模型的发展和确立Changes in orange juice characteristics due to homogenization and centrifugation橘子饮料特性因均化作用和离心分离所出现的变化Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging聚丙烯薄膜附加香芹酚和百里香酚对活性包装的表征和抗菌活性研究Characterization of bread dough: Rheological properties and microstructure面包面团的特性表述：流变性能和微观结构Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation种植加工引诱咖啡豆微观结构的变化：X射线微观层析成象的调查Combination of digital images and laser light to predict moisture content and color of bell pepper simultaneously during drying在干燥情况下，利用数字图像和激光灯的结合对灯笼椒的水分含量和颜色同时进行预测Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers利用丙三醇和木糖醇作为增塑剂在高低直链淀粉质食品薄膜形成状况的对比性研究Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method对比利用贝里奇凝固时间的方法和拟议光学方法对牛奶凝固活度的测量精度Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures压缩性组织的特性,从结冷胶,琼脂以及它们的混合物中凝胶准备的不透明度和脱水收缩作用Computer simulation model development and validation for radio frequency (RF) heating of dry food materials无线电频率对干燥食物材料加热的计算机模拟模型的发展和验证Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation微波扩大人造干酪的松脆物:力学,声学和感官评价Classification of black tea liquor using cyclic voltammetry利用循环伏安法对红茶白酒的分类Determination and removal of malondialdehyde and other2-thiobarbituric acid reactive substances in waste cooking oil检测和去除废弃食用油中丙二醛和其他2-硫代巴比土酸的反应物Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks利用高光谱影像和适应促进神经网络测定全部葡萄皮中花青素浓度Determination of translucent content in mangosteen by meansof near infrared transmittance利用近红外透光率的方法对山竹果透明率的检测Development of a novel method to measure the film thickness of cured can coatings一个对腌罐头镀膜薄膜厚度测定新方法的发展Dielectric properties of sea cucumbers (Stichopus japonicus ) and model foods at 915 MHz典型食品和海参(刺参)在915MHz下的介电性能DMA peaks in potato cork tissue of different mealiness动态力学分析法在不同粉性的土豆软木组织的应用Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters干燥和热处理玉米在可溶性盐蛋白和颜色参数变性上的影响Drying characteristics of mango slices using the Refractance Window™ technique芒果切片的干燥特性在折射窗薄层干燥技术上的应用Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution干燥动力学利用干燥猪肉切片的过热蒸汽和品质特性对不同厚度,风干和纤维分布的应用Dynamic oscillatory rheological measurement and thermal propertiesof pea protein extracted by salt method: Effect of pH and NaCl利用盐法对豌豆蛋白萃取的动态震荡流变测量和热性能:PH和盐的作用Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation油水比率的动态振动剪切性能模型系统肉乳剂:线性粘弹性分析对温度和含油浓度在蛋白质网状形成的影响Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilization在电场强度和能量利用上共线性和共面性电场脉冲处理chambers的尺寸规模和几何体的影响Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis促进渗透期间以跨膜通量为能源成分的分子量的高或低的影响Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers水吸附在多细胞固体食品形态学的影响第二部分：吸附谷类饼干的吸附Effect of morphology on water sorption in cellular solid foods.Part I: Pore scale network model水吸附在多细胞固体食品形态学的影响第一部分：气孔比例网状模型Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices盐和蔗糖含量对土豆切片复合组织介电性能和微博冷冻干燥的影响Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation一些运行变量对新克菲尔构想的微观结构和物理性能的影响Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato电质壁分离对菠菜和番茄中叶绿素和类胡萝卜素提取率的影响Effects of vacuum frying on structural changes of bananas真空油炸对香蕉结构变化的影响A finite element model for mechanical deformation of single tomato suspension cells一种对于单一番茄悬浮细胞的机械变形的有限元模式Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose提高在葡萄糖前将装入乳酸菌鼠李糖GG的微胶囊进行喷雾干燥的残余物Enzymatic browning in sliced and puréed avocado: A fractal kinetic study 鳄梨和切片中的酶促褐变：一种分形动力学研究Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.)blanched under different conditions在不同条件下大蒜变白中酶失活动力学和颜色的变化Evaluating banana ripening status from measuring dielectric properties利用介电性能测量香蕉成熟状况的评估Evaluating non-stick properties of different surface materials for contact frying不同表面材料的非粘性对接触油炸的评估Evaluation of Photoshop software potential for food colorimetry Photoshop软件对食品比色法可能性的评估Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and chemometrics利用可见和近红外光谱学以及化学计量学快速测定长豇豆的沸腾时间Feasibility of NIR spectroscopy for non-destructive characterizationof table olive traits近红外光谱对表橄榄特性无损检测的可行性Food supply chain leanness using a developed QFD model食品供给链缺乏使用一种成熟的质量功能展开模式Fractal analysis of the retrogradation of rice starch by digital image processing利用数字图像处理米粉糊液凝沉的分形分析Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating利用电介质加热杀菌法与果汁中与温度和频率有关的介电性能的相关性Development of a rapid, non-destructive method for egg contentdetermination in dry pasta using FT-NIR technique利用傅里叶变红外光谱技术测量鸡蛋内部的一种快速无损检测方法的发展Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking利用转谷氨酰胺酶交联诱导鸡肉肌原纤维蛋白的胶凝特性Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions一种食品经过不同条件下和不同干燥方法的一般性微观结构变化和结构性能质量指标Glass transition phenomenon on shrinkage of papaya during convective drying木瓜在对流干燥期间玻璃转化现象的收缩Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein糖类在冷冻和冻结干燥牛血浆蛋白的玻璃转化温度的影响Heat transfer modelling in a refrigerated display cabinet: The influence of operating conditions冷藏展示柜的热传递模型：操作条件的影响Specific volume and compressibility measurements of tomato pasteat moderately high pressure as a function of temperature番茄酱在适当高压下作为温度函数比容和可压缩性测量Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Coupled fluid transport and stress equations基于在干燥期间玉米粒水分运输和压力发展的杂交混合理论：耦合流体运输和压力方程式Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stabilityby thermogravimetric analysis利用热重量分析对酯化油和其热氧化稳定的流体力学，热解析和分子结构的分析Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging利用高光谱影像对新鲜大西洋鲑鱼切片在不同气压下储藏的分类Imaged based estimation of food volume using circular referentsin dietary assessment饮食评估中食品体积的估计使用循环参照物的影像基础Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system利用近红外高光谱影像系统对熟火鸡火腿切片的品质分级Implication of water activity and glass transition on the mechanicaland optical properties of freeze-dried apple and banana slices水活性和玻璃转化在冷冻干燥苹果和香蕉切片的力学光学性能的含义Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments酿酒酵母在菠萝，葡萄和蔓越橘汁脉冲和连续热声波降解法处理下的失活Investigating the performance of thermo nebulisation fungicide fogging system for loaded fruit storage room using CFD model利用流体力学模型计算热雾化杀菌剂雾化系统对已装水果储藏室性能的研究An Exploration of Why People Participate in Second Life Social Support Groups关于人们参加第二人生社会扶持组织原因的探索Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions南瓜储藏在等温和非等温冷冻条件下动力学性能的变化Kinetics studies during NaCl and KCl pork meat brining猪肉盐浸处理中氯化钠和氯化钾的动力学研究Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems交联木薯淀粉/多糖系统的线性和非线性粘弹性行为Monitoring changes in feta cheese during brining by magnetic resonanceimaging and NMR relaxometry在浸盐作用期间利用磁共振影像和核磁共振弛豫时间监测羊奶酪的变化Mathematical model of pork slice drying using superheated steam利用过热蒸汽干燥猪肉切片的数学模型Mathematical modeling of intermittent and convective drying of rice and coffee using the reaction engineering approach (REA)利用反作用工程方法间歇性和对流干燥大米，咖啡的数学建模Mathematical modeling of swelling in high moisture whey protein gels膨胀高水分乳清蛋白凝胶的数学建模Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydro fluidization system利用单轮液体喷射在水电流态化系统在高温和质量传递在静止土豆表面撞击的数学建模An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin利用基于虫胶和明胶复合薄膜形成对虫胶的镀膜效率和机械性能提高的方法Mechanical relaxation times as indicators of stickiness in skimmilk–maltodextrin solids systems机械力松弛时间作为在粘性表层物牛奶麦芽糖糊精固体系统的指标Effect of composition on the mechanical response of agglomeratesof infant formulae初期公式的附聚物的机械回应成分的影响Combination of optical and non-destructive mechanical techniquesfor the measurement of maturity in peach光学和无损机械技术组合对桃子成熟的测量Expansion mechanism of extruded foams supplemented with wheat bran 增补挤压泡沫体伴随麦麸的膨胀原理Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication乳品凝胶基于模拟粉碎稳定性试验标准在使观众盐释放的机械模型Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food在固体食品模型中机械模型对结合氧运输随着抗坏血酸氧化的动力学Effect of sugar, citric acid and egg white type on the microstructuraland mechanical properties of meringues调和蛋白的糖，柠檬酸和蛋白类型在微观结构和机械性能的影响Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods大豆蛋白和琼脂膜混合的微观结构和机械性能：成分和处理方法的影响Coffea arabica beans microstructural changes induced by roasting: AnX-ray microtomographic investigation利用烘烤引诱咖啡豆微观结构的变化：一种X射线微层析调查The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction初级理论模型在新成立的污染物形成的微波加热的影响：营养退化和孢子退化Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles从碳酸饮料在聚对苯二甲酸乙二醇酯瓶子中质量传递的实验验证和建模Modeling microbial kinetics as a function of temperature: Evaluationof dynamic experiments to identify the growth/inactivation interface根据温度对微生物动力学建模：动态实验的评估来鉴定增长/失活的分界面Modeling rehydration of porous food materials: I. Determinationof characteristic curve from water sorption isotherms多孔渗水食品材料的再水化建模：1，水等温吸附线中特性曲线的测定Modeling rehydration of porous food materials: II. The dual porosity approach多孔渗水食品材料的再水化建模：2，双重多孔性方法Modeling the effects of initial nitrogen content and temperatureon fermentation kinetics of hard cider初始含氮量和温度在苹果酒的发酵动力学的建模作用Modelling flow behaviour of dairy foams through a nozzle乳品泡沫通过喷嘴的建模流动状况Modelling of coupled heat and mass transfer during a contact baking process在联系烘烤进程期间耦合高温和质量传递的建模Monitoring and grading of tea by computer vision – A review利用计算机视觉对茶叶监测和分级-一个评审Monitoring of ATP and viable cells on meat surface by UV–Vis reflectance spectrum analysis利用紫外-可见反射比光谱分析对肉表面ATP和活细胞的监测Monitoring the dynamic density of dough during fermentation using digital imaging method利用数字影像方法在发酵期间对生面团的动态密度监测Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model微波膨化：利用一种耦合多相多孔介质对最适条件的测定-大型变形模型Red to far-red multispectral fluorescence image fusion for detection offecal contamination on apples利用红色对远红外多谱线的荧光影像融合对苹果排泄污染物的检测Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods人工神经网络模型对淀粉性食物的蒸煮杀菌的冷点温度的预测Non-destructive analysis of anthocyanins in cherries by means of Lambert–Beer and multivariate regression based on spectroscopy and scatter correction using time-resolved analysis利用Lambert–Beer和多元回归基于光谱学和散射修正使用时间分辨分析对樱桃花青素的无损检测分析Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruitby waveguide spectroscopy利用波导光谱学对“Hayward”猕猴桃的内部品质无损检测Non-destructive maturity classification of mango based on physical, mechanical and optical properties基于物理，机械和光学特性对芒果成熟等级的无损检测Non-destructive prediction of hardening pericarp disorder in intact mangosteen by near infrared transmittance spectroscopy利用近红外线透射比光谱学对完整的山竹果无序表皮樱花的无损检测Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries非热能技术和食品防腐剂解决方案对草莓的微生物负荷减低和质量保持的功效Numerical modeling of heat and mass transfer during coffee roasting process咖啡豆烘烤进程的高温和质量传递数值模拟Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating利用欧姆加热对芽孢杆菌的加速钝化Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction利用微波能量从柑橘果皮对酚酸萃取的优化：美拉德反应的重要性Effect of guar gum content on some physical and nutritional properties of extruded products瓜尔豆胶在挤压产品的一些物理和营养特性的作用Physical properties of acerola and blueberry pulps金虎尾和蓝莓果肉的物理特性Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight不同分子量的壳聚糖基可食用薄膜合并生物活性的化合物的理化特性Predicting cleaning time of ventilation duct systems in the food industry 通风管系统在食品工业的清洗时间预测Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique利用可见/近红外高光谱散射影像技术队牛肉质量特性的预测Prediction of colloidal stability in white wines using infrared spectroscopy利用红外线光谱学对白葡萄酒胶体稳定性的预测Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method利用解析方法对浓缩的干质量玻璃化温度和喷雾干燥状况的预测Production, recovery and applications of xanthan gum by Xanthomonas campestris利用白菜黄单胞菌对黄原胶的生产，恢复和应用Pulsed electric field assisted aqueous extraction of colorants from red beet电场脉冲协助红甜菜中色素的萃取Investigation of Raman chemical imaging for detection of lycopene changes in tomatoes during postharvest ripening利用拉曼化学成像在采收后成熟期间对番茄红素变化的检测的调查研究Real-time modeling of milk coagulation using in-line near infrared spectroscopy利用管线式近红外光谱学对牛奶凝结的即时性建模Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods用不同方法利用臭氧微气泡的产生对蔬菜杀虫剂（杀螟松）残渣的去除Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp温度对松果菊果肉的动态和稳态切变流变学的影响Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum由一种相比阿拉伯树胶的新水状胶体（Angum胶）制成的D-柠檬烯乳胶的流变特性和稳定性Modeling and estimation of rheological properties of food productsfor manufacturing simulations食品的流变特性对于制造模型的建模和评估Rheological, textural and spectral characteristics of sorbitol substituted mango jam山梨醇替代芒果果酱的流变的，组织的和光谱特性Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type肌原纤维蛋白-植物油脂附和凝胶剂的流变学特性和微观结构：乳滴尺寸和薄膜类型的影响Rheometric non-isothermal gelatinization kinetics of mung bean starchslurry: Effect of salt and sugar – Part 1绿豆淀粉泥浆的流变测定非等温凝胶化动力学：盐和糖的作用-第一部分Scale-up unit of a unique moderately high pressure unit to enhance microbial inactivation唯一适度高压单元的增大单元来提高微生物失活Particle surface moisture content estimation using population balance modeling in fluidised bed agglomeration利用平衡建模的数量对使底座结块液化微粒表面水分含量的估测Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder铝箔聚乙烯分层包装真空干燥椰子汁粉保质期的预测Effect of modified atmosphere and active packaging on the shelf-lifeof fresh bluefin tuna fillets改良环境和有效包装在新鲜金枪鱼切片保质期的影响Shortwave infrared hyperspectral imaging for detecting sour skin (Burkholderia cepacia)-infected onions短波红外线高光谱影像对被感染洋葱皮发酵的测定Wavelength selection in vis/NIR spectra for detection of bruises on apples by ROC analysis利用ROC分析用可见/近红外光谱对苹果损伤测定波长的选择Maltodextrin/pectin microparticles by spray drying as carrier fornutraceutical extracts喷雾干燥利用麦芽糖糊精/果胶微粒作为载体对保健品提取Structural properties of freeze-dried rice经过冷冻干燥大米的结构特性Study of contact angle, wettability and water vapor permeability in carboxymethylcellulose (CMC) based film with murta leaves(Ugni molinae Turcz) extract基于murta叶片薄膜萃取羧甲基纤维素接触角，湿润度和水蒸气渗透性的研究Granularity and its importance for traceability in a farmed salmon supply chain间隔尺寸以及其重要性对于养殖鲑鱼供给链的可追溯性Texture prediction during deep frying: A mechanistic approach油炸期间的质地预测：一种机械型工作设计方法The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis苹果软细胞组织附和橡黄素衍生物与X-射线孔隙结构分析结合的真空浸渍在营养强化上的影响The potential of electrospraying for hydrophobic film coating on foods 电喷镀对于在食品疏水性薄膜敷层的可能性The use of biodosimetry to measure the UV-C dose delivered to a sphere,and implications for the commercial treatment of fruit利用生物计量测定法测定紫外-C线剂量传递到球面，对于水果商业化处理的影响Corrigendum to ‘‘Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer’’ [Journal of Food Engineering 103/1 (2010) 21–28]勘误表：“高压均质器的液滴变形和终止缩尺模型的理论和实验分析”[食品工程杂志103/1(2010)21-28]Development of a two-band spectral imaging system for real-time citrus canker detection双频段光谱影像对于即时性检测柑橘溃疡的发展Shape determination of horticultural produce using two-dimensional computer vision – A review利用二维计算机影像对园艺产品形状的检测-一份评审Comparative study of high intensity ultrasound effects on foodproteins functionality高强度超声波作用在食物蛋白功能的对比性研究Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process不确定性和灵敏度分析：耦合高温和质量传递对于联系烘烤进程的数学模型Variable selection in visible and near-infrared spectra: Application toon-line determination of sugar content in pears可见和近红外光谱的可变性选择：应用于梨含糖量的即时检测Application of visible and near infrared spectroscopy for rapidand non-invasive quantification of common adulterants in Spirulina powder可见和近红外光谱对于螺旋藻粉共同掺杂物的快速以及非侵入性定量的应用Classification of longan fruit bruising using visible spectroscopy利用可见光谱学对桂圆损伤的分类Water diffusion and enzyme activities during malting of barley grains: A relationship assessment在大麦谷粒的麦粒发芽期间水扩散和酶活性：一个相关性评估Water transport properties of artificial cell walls人造细胞壁的水运输性能Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions冷冻面包面团在等温和变动温度储藏条件下的质量损失Automated fish bone detection using X-ray imaging利用X-射线影像对鱼骨的自动化检测X-ray microtomography to study the microstructure of mayonnaiseX-射线显微断层显像对蛋黄酱微观结构的研究Influence of yeast and frozen storage on rheological, structural andmicrobial quality of frozen sweet dough酵母和冷冻储藏对冷冻甜面团的流变性，结构和微生物质量的影响Yield improvement in progressive freeze-concentration by partial melting of ice通过冷冻食品局部融化利用逐步冷冻浓缩提高产量。

Many health advocates advise people to eat an orange and drink water rather than opt1 for a serving of sugary juice. But in ACS' Journal of Agricultural and Food Chemistry, scientists report that the picture is not clear-cut. Although juice is indeedhigh in sugar, the scientists found that certain nutrients2 in orange juice might be easier for the body to absorb than when a person consumes them from unprocessed fruit. Ralf Schweiggert, Julian Aschoff and colleagues note that oranges are packed with nutrients such as carotenoids and flavonoids that, among other benefits, can potentially help lower a person's risk for certain cancers and cardiovascular disease. But many people prefer to drink a glass of orange juice rather than eat the fruit. Sugar content aside, are they getting the same nutritional3 benefits? Schweiggert's team set out to answer that question.The researchers found that the production of pasteurized orange juice slightly lowered the levels of carotenoids and vitamin C. But at the same time, it significantly improved the carotenoid and vitamin C bioaccessibility -- or how much the body can absorb and use. And contrary to conventional wisdom, although juicing oranges dramatically cut flavonoid levels, the remaining ones were much more bioaccessible than those in orange segments.1 optvi.选择，决定做某事参考例句：They opt for more holiday instead of more pay.他们选择了延长假期而不是增加工资。

果汁的卫生英语作文Fruit juices have become an integral part of many people's daily lives, providing a convenient and refreshing way to consume essential vitamins, minerals, and antioxidants. However, the sanitation and safety of these beverages are of paramount importance, as they can pose significant health risks if not properly handled and processed. In this essay, we will explore the various aspects of fruit juice sanitation, including the importance of proper handling, the risks of contamination, and the measures taken to ensure the safety of these products.Firstly, it is crucial to understand the importance of proper handling and storage of fruit juices. Fruit juices, being perishable products, are susceptible to microbial contamination if not handled with care. The introduction of harmful bacteria, such as E. coli, Salmonella, or Listeria, can lead to severe foodborne illnesses, potentially causing significant health problems for consumers. To mitigate these risks, it is essential that fruit juices are handled with strict hygiene protocols, including thorough cleaning and sanitization of equipment, proper temperature control, and the use of food-grade materialsthroughout the production process.Another significant concern in the realm of fruit juice sanitation is the risk of cross-contamination. Fruit juices can come into contact with a variety of surfaces, equipment, and personnel during the production and distribution process, increasing the potential for the introduction of contaminants. To address this issue, food processing facilities must implement robust cross-contamination prevention measures, such as the use of dedicated equipment and utensils, strict hand-washing protocols, and the implementation of effective cleaning and sanitization procedures.In addition to the risks posed by microbial contamination, fruit juices can also be susceptible to chemical contamination. This can occur through the use of unapproved food additives, the presence of pesticide residues, or the introduction of other harmful substances during the production or packaging process. To mitigate these risks, regulatory bodies have established stringent guidelines and standards for the use of food additives, the monitoring of pesticide levels, and the overall chemical composition of fruit juices.The pasteurization process is a critical step in ensuring the safety of fruit juices. Pasteurization involves the application of heat to the juice, effectively destroying harmful microorganisms and extending the product's shelf life. This process is particularly important forunpasteurized or "raw" fruit juices, which may contain a higher risk of microbial contamination. By subjecting fruit juices to pasteurization, manufacturers can significantly reduce the risk of foodborne illnesses and provide consumers with a safer and more reliable product.Another important aspect of fruit juice sanitation is the packaging and storage of these products. Proper packaging, such as the use of sterile containers and tamper-evident seals, helps to prevent the introduction of contaminants during the distribution and storage phases. Additionally, maintaining appropriate storage temperatures, both during transportation and at the point of sale, is crucial to preserving the quality and safety of fruit juices.The role of regulatory bodies in ensuring the sanitation of fruit juices cannot be overstated. Government agencies, such as the Food and Drug Administration (FDA) in the United States or the European Food Safety Authority (EFSA) in Europe, establish and enforce strict guidelines and regulations regarding the production, labeling, and distribution of fruit juices. These regulations cover a wide range of aspects, including the use of approved ingredients, the implementation of good manufacturing practices, and the testing and monitoring of product safety.Consumers also play a crucial role in maintaining the sanitation of fruit juices. By being informed about the importance of properhandling and storage of these products, consumers can make informed decisions and contribute to the overall safety of the food supply. This includes practices such as checking expiration dates, storing juices at the appropriate temperatures, and promptly discarding any suspicious or contaminated products.In conclusion, the sanitation of fruit juices is a critical issue that requires the collective efforts of manufacturers, regulatory bodies, and consumers. By adhering to strict hygiene protocols, implementing effective cross-contamination prevention measures, and ensuring proper pasteurization and packaging, the industry can provide consumers with safe and high-quality fruit juice products. Additionally, the role of regulatory oversight and consumer awareness are essential in maintaining the integrity of the fruit juice supply chain. As the demand for fruit juices continues to grow, it is imperative that the industry and the public work together to ensure the safety and sanitation of these essential beverages.。