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对六十年代生产的烟熏记录地震仪进行技术改造:保留烟熏记录,保留65摆(或DD—1摆)以ARA积分放大器代替线性放大器,以线性笔头代替积分记录笔,增配电子报警器及交直流自动切换电源,组成新的地震观测仪器系统。技术改造方案在广东地震台网实施、两年来仪器运行正常、效果很好。 相似文献
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Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alter- native to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[a]pyrene, as well as biological hazards such as Listeria monocyto- genes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are dis- cussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards. 相似文献
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以新鲜贻贝(Mytilussp.)为原料, 在单因素试验基础上, 利用响应面法中的Box-Behnken程序设计, 对影响冷熏调理贻贝生产加工工艺的4个关键参数即盐水浓度、烟熏温度、烟熏时间和成熟时间进行优化, 建立并分析了各因素与贻贝加工成品感官评分关系的数学模型。结果表明: 冷熏调理贻贝的最佳工艺参数为腌制用盐水浓度17.0° Be、烟 熏 温 度25℃、烟熏时间1h、成熟时间2.5h。在此工艺条件下生产的冷熏贻贝肉色泽呈金黄色, 滋味鲜美独特, 并具有贻贝特有的风味。 相似文献
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