126 results about "Benzopyrenes" patented technology

An electric smoking system includes a cigarette including a cylindrical tobacco web partially filled with tobacco material to define a filled tobacco rod portion and an unfilled tobacco rod portion, and an electric lighter. The wrapper includes a filler of ammonium-containing compounds effective to reduce the gaseous constituents of the smoke produced during smoking. The system includes a pilot burner including at least one heating vane and a controller adapted to control heating of the heating vane. The lighter is configured to at least partially contain the cigarette such that the heater blade heats the heating region of the cigarette. Manipulating the controller to limit the heating of the heater blades to a predetermined temperature range which allows the delivery of the smoke generated when the portion of the tobacco rod is heated while at least reducing the amount of smoke present in the smoke as compared to smoking a cigarette having only calcium carbonate as filler. A gaseous component. The gaseous components that can be reduced include carbon monoxide, 1,3 butadiene, isoprene, acrolein, acrylonitrile, hydrogen cyanide, 0-toluidine, 2-naphthylamine, nitrogen oxide, benzene, NNN, Phenol, catechol, benzanthracene and benzopyrene.

The invention relates to a food processing method, in particular to a non-fried production method for grilled chicken. Different heating modes are adopted in the non-fried new process, then fragrant color increasing liquid is applied to the surface of a poultry carcass by selecting a proper method, Maillard reaction is further performed under certain condition, the poultry carcass generates the color similar to that of the traditional grilled chicken, meanwhile, multiple natural flavor substances can be produced, and the fragrance of the product is increased. By adopting the technology, the method realizes modernized technical reformation of the traditional special grilled chicken product processing technique, furthest reduces carcinogenic benzopyrene and heterocyclic amine in the traditional special fried grilled chicken products, avoids illegal colorants, and develops a novel grilled chicken product with good taste, good flavor, good color and high safety.

The invention relates to a composite fiber. The composite fiber comprises a fiber carrier, and a graphene aerogel layer covering the outer side of the fiber carrier. According to the composite fiber provided by the invention, the relatively thin graphene aerogel layer covers the surface of the composite fiber, and a self surface shielding effect of existing graphene aerogel is overcome; the adsorption speed and adsorption efficiency of the graphene aerogel of the unit volume are improved; the fiber carrier of the composite fiber provided by the invention provides a bracket for the graphene aerogel and the mechanical strength is enhanced; when the composite fiber is used as an adsorption material, the composite fiber can be in seamless butt joint with an existing cigarette production process directly, and replaces an existing adsorption fiber so that the specific adsorption on benzopyrene polycyclic aromatic hydrocarbon type harmful substances can be realized; and meanwhile, other aromatic substances in smoke are kept so that the flavor and aroma of cigarettes are not influenced.

The invention discloses a method for processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e, smoke curing. The method for processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing green tea, wild pepper, anise, tsaoko, geranium, ganoderma lucidum, patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the green tea component not only can inhibit the generation of nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during processing, and adopts active carbon to absorb benzopyrene in fume mist at a smoke curing stage so that the nitrite residue in a cured meat product is little, the benzopyrene content is low, and the cancer risk of the human body caused by the salt-cured product is further reduced.

The invention relates to a method for producing high-arene environment-friendly rubber oil. The method comprises the steps of taking heavy-solvent extract oil of a lubricating-oil solvent-refining device as raw material, adding an auxiliary agent to the raw material and then refining solvent, wherein the heavy-solvent extract oil has the flash point higher than 200 DEG C, the kinematic viscosity greater than 15.0 mm<2>/s at 100 DEG C and the CA value greater than 35.0 percent; the auxiliary agent is single-hydrocarbon or light-hydrocarbon oil with low density, low viscosity and boiling point between 80 and 300 DEG C; the solvent is N-methyl pyrrolidone, phenol or furfural; a refining tower has the temperature between 50 and 100 DEG C on the top and has the temperature between 30 and 100 DEG C on the bottom; and the mass ratio of the raw material to the auxiliary agent to the solvent is 1.0:0.1-0.5:2.0-5.0. Refined oil is high in arene content; the CA value of the refined oil is above 19.0 percent; the arene content of the refined oil is greater than 50.0 percent; the PCA content of the refined oil determined by an IP346 method is less than 3.0 percent; the benzopyrene of the refined oil is less than 1 PPM; and the total content of eight specific polyaromatic hydrocarbon is less than 10 PPM.

The invention discloses a pickling method of preserved meat, which mainly comprises the following steps: cutting into strips-smearing seasonings-pickling-smoking-burning skin-cleaning-baking; the pickling steps of the method can lead a meat product to be tasty fast and have good tasting effect, the meat product is salty moderately and can avoid fat oxidation during the pickling process and preserve the fresh flavor of meat; the smoking temperature and the time are reasonably controlled during the smoking process, thereby leading the aroma of smog to be fully absorbed in the meat product and simultaneously avoiding meat stiffening due to excessive dehydration of cells; a condensing tube is adopted for condensing benzopyrene in the smog, thereby reducing the absorption capacity of the benzopyrene on the surface of the meat product and reducing the residual rate; the skin burning step can not only remove hair roots in the meat skin, but also lead the meat skin to be soft after boiling the preserved meat and facilitate the consumption; the cleaning step can clean dust particles on the surface of the meat product and further reduce the residue of the benzopyrene; and the meat product is dried at the specific temperature till the water content reaches 20%-25%, the meat product has good elasticity and high viscosity during the consumption, a consumer can not feel dry and astringent, and the taste is more comfortable.

The invention discloses a bloating processing method for eel. The method is characterized in that: the method comprises the following steps: (1) seasoning and preservation: preparing a salt preserving liquid through edible salt and water, and placing the eel into the salt preserving liquid for seasoning and preservation after cleaning the eel raw material; (2) impregnation smoking: immersing the eel in a smoking liquid for smoking after cleaning the obtained eel through the step (1); (3) drying: drying the obtained eel through the step (2) in the air; (4) spray smoking: carrying out the spray smoking on the obtained eel through the step (3); and (5) cooling: cooling down the eel undergoing the spray smoking. The bloated eel has a good taste and a lower residual quantity of benzopyrene. In addition, the residual quantity of benzopyrene in the smoked eel is lower than 5mu g/k1g , which is lower than the allowable limit of benzopyrene in the smoked eel regulated by Chinese national standard GB7104-94 the Sanitary Standard for the Limited Quantity of Benzopyrene in Food. Therefore, the edibility safety of the smoked eel product is guaranteed.

A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

The invention discloses a preparation method for a sausage, comprising the steps of selecting materials, wringing, mixing materials, pickling, filling, baking, cooling, inspecting and packaging, wherein the baking process is as follows: circularly heating a heating pipe in the heating pipe by steams in a bakery built by brick structures; heating the bakery to 40 degrees centigrade; and then putting the filled sausages in the bakery; controlling the steam flow so that the sausages are baked for 4 hours when the bakery temperature is 45-50 degrees centigrade; preliminarily removing the moisturein the sausages; after 4 hours, heating the bakery to 60-63 degrees centigrade so as to bake the sausages for 7-10 hours continuously ; finally, stopping steam supply; and cooling to room temperature. The preparation method for the sausage has the following advantages: the food preparing link is safer by using the process; and the benzopyrene is avoided.

The invention discloses a novel process and technology for strengthening electric remediation and bioremediation of polycyclic aromatic hydrocarbon contaminated soil by using a surfactant, and provides the novel process for strengthening the electric remediation and the bioremediation of the polycyclic aromatic hydrocarbon contaminated soil by using the surfactant, and parameters of the process, which effectively improves the efficiency of the slightly soluble organic pollutant in the bioremediation, and propels the researches on the electric remediation and in-situ bioremediation. According to the process provided by the invention, electrolytes of two electrodes are mixed and circulated, and the surfactant and microorganisms are added in the electrolytes for electric injection. A test for strengthening the electric remediation and the bioremediation by using the surfactant is carried out in conditions as follows: a voltage gradient is 1 V/cm; the electrolytes are bacterium suspension (containing nutrients) and the surfactant; a pH value is 7.3; and the flow velocity of the circulating electrolytes is 800 ml/h. Shown by a test result, the novel process for strengthening the electric remediation and the bioremediation by using the surfactant can effectively improve a degradation speed of the contaminated soil in China and Philippines, improves a degradation speed of pyrene and benzopyrene, and solves the problem that the acid-base variation of a pH value of the soil is easy to occur in the traditional electric remediation and bioremediation.

The present invention relates to toxin reducing and body building cigarette and its production process. The material for the cigarette includes 15 kinds of Chinese medicinal materials epimedium, madder root, date, etc. and 7 kinds of Western medicine materials zinc sulfate, zinc oxide, etc. The cigarette is produce through a scientific process and each cigarette has tar content as low as less than 10 mg, nicotine content as low as less than 1 mg, nitrosamine and benzopyrene content lowered by 70 % and free radical content lowered by 60 %. It has the functions of antibiosis, diminishing inflammation, clearing away heat, eliminating phlegm, refreshment, etc.

The invention provides a high-efficiency cigarette filter core containing a nano-carbon material and a cigarette filter tip prepared from the same. The cigarette filter core is characterized in that nano-carbon particles which are absorbed on fiber bundles, are subjected to surface modification and have rich active groups and high specific surface area can remove a plurality of free radicals as well as poisonous and harmful substances such as benzopyrene (a, b) and partial cigarette tar in cigarette smoke through physical and chemical absorption when the cigarette smoke passes through the fiber bundles of the filter core of the filter tip. To improve the action effect, one or more auxiliary substances can be synchronously absorbed on the fiber bundles. The filter core does not affect the unique taste and filtration aeration of cigarettes during the smoking, and can effectively remove a plurality of the poisonous and harmful substances in the smoke and improve the mouthfeel at the sametime. The filter core can be used for producing disposable cigarette filter tips, filter tips on the cigarettes, and filter tips in matroospipes to reduce the hazard caused by smoking.

The invention relates to the field of meat product processing and in particular relates to a cured meat processing method. The method has the beneficial effects that through the steps of spice preparation, raw meat treatment, pork curing and cold-heat treatment, the prepared cured meat has bright red section color, white fat, good elasticity and strong fragrance, is moderate in saltiness and is fat but not grease; the processing method is simple and is easy to operate; through scientific and reasonable selection and design of the curing materials, the fire-curing materials and a smoking method, the prepared cured meat does not have the problems of scabs, surface dryness and hardness, and the like, and the content of 3,4-benzopyrene and formaldehyde is effectively reduced and is lower than the national standards.

The invention discloses a filtering agent for harmful gas in cigarette, a production method thereof and application thereof. The filtering agent for the harmful gas in the cigarette comprises the following components in percentage by weight: 15 to 40 percent of chlorophyll, 25 to 35 percent of gene muscle master batch, 10 to 20 percent of far infrared indium rock, 10 to 30 percent of anti-oxidation heme, and the balance of water. The production method adopts innocuous natural plants as raw materials, is environment-friendly, and has low manufacturing cost. Proved by experiments and based on the unchanged prior cigarette smoking taste, the filtering agent can reduce free radical in the smoke by more than 50 percent, reduce carbon monoxide by more than 25 percent, reduce the content of tar by more than 30 percent, and greatly reduce benzopyrene, nitrosamine and the like. The filtering agent for the harmful gas in the cigarette can obviously improve the acrimony and impurity gas peculiarsmell of the cigarette, increase the fragrance of the cigarette, and greatly improve the sensory quality.

A production method of pressed tea seed oil comprises the following steps: decorticating, selecting seeds, performing low temperature drying, frying seeds, pressing, cooling and filtering. The invention has the following advantages: (1) a smokeless roaster is used, the pipeline is heated to convey hot air into an oven, smoke is discharged through a chimney, smoke is not used to directly treat teaseeds so that the tea seeds can be heated evenly; (2) by adopting the method of firstly decorticating and secondly roasting, the harmful substances in the shells can not permeate in the tea seeds during the roasting process, the roasting time can be shortened, the energy consumption can be reduced and the energy can be saved; and (3) the benzopyrene in the tea seed oil is controlled in the national standard range.

The invention discloses sour and hot instant preserved meat and a preparation method thereof. The sour and hot instant preserved meat is prepared from the following raw materials: fresh pork, fructo-oligosaccharide, cooking wine, strawberry wine, spice, edible salt, DVS lactic acid bacteria, table vinegar, lycopene, composite phosphate and lysozyme. The sour and hot instant preserved meat is dry and clean in product surface, red and bright in color, strong in fragrance and moderate in softness and hardness; by adopting mixed lactic acid bacteria, the preserved meat is easy to digest and absorb; due to the seasoning of the spice, the preserved meat is sour, hot and refreshing, unique in flavor, moderate in saltiness, fat but not greasy and lean but not sticking between the teeth, and has the effects of strengthening the spleen and promoting the appetite; the lactic acid bacteria are capable of inhibiting the growth of hybrid bacteria so as to prolong the expiration date; by adopting low-temperature salting and smoking, the residual quantities of nitrite of benzopyrene are remarkably decreased, so that the eating is safe and healthy; the lycopene and the lysozyme are capable of increasing the red color of the preserved meat and inhibiting the growth of the hybrid bacteria so as to prolong the expiration date; and the fresh pork is salted after tumbling and curing, so that the preserved meat is safe, sanitary, ready to eat, convenient to carry and eat, and suitable for the fast-paced life style.

In a process for simultaneously producing two environment-friendly rubber filling oils, vacuum gas oils of naphthene base crude serve as materials; in the first step, high aromatic oils and first residual oil are acquired through solvent extraction; in the second step, polycyclic aromatic hydrocarbons in the residual oil in the first step are selectively removed through solvent refinement, thus low density environment-friendly filling oil is prepared; in the third step, polycyclic aromatic hydrocarbons are selectively removed from the high aromatic oils through solvent refinement, thus a high density environment-friendly filling oil is acquired. In the invention, two environment-friendly rubber filling oils of different densities are simultaneously produced. In the each of the prepared two environment-friendly rubber filling oils, benzopyrene is less than 1ppm, total amount of 8 kinds of polycyclic aromatic hydrocarbons is less than 10 ppm, which entirely satisfies environment requirements of EU; CA value of low density environment-friendly oil is more than 17%, while CA value of high density environment-friendly oil is more than 25%.

The invention discloses an o-(methyl)-acrylic ester monomer, which is characterized by the following: adopting polymeric benzopyrene azo under 30 deg.c; coupling 6-subsituted amino acid benzopyrene and phenol to obtain the intermediate of benzopyrene azo; reacting with bromo-isobutyryl to obtain the product with different colors.

The invention relates to a method for high-efficiently processing asphalt fumes, which is characterized in that the asphalt fumes produced by the green anode pass through the rotary kiln rear combustion chamber by utilizing the calcined smoke of the rotary kiln rear combustion chamber, and tar and polyaromatic hydrocarbon in the asphalt fumes in the rotary kiln rear combustion chamber is decomposed and combusted, so the harmful substances such as the benzopyrene and the like can be effectively removed. The invention is a novel technology designed for processing the carbon formation asphalt fumes. The asphalt fumes which are produced by the green anode and the smelting of the asphalt are combusted in the rotary kiln rear combustion chamber so as to be purified. The harmful substance-benzopyrene is completely removed. The running cost is low, and no additional fuel is added. The surplus heat is adequately used and can be recycled.

The invention provides an environment-friendly type carbonaceous press material for a maintaining blast furnace hearth. The environment-friendly type carbonaceous press material comprises the following components by weight: 15-35% of electrode graphite, 20-32% of crystalline flake graphite, 4-11% of silicon carbide, 5-15% of quartz sand, 1.0-3.0% of boron carbide, and 24-35% of environmental protection modified tar, wherein the sum of the components is 100%. The various said dry raw materials, in the proportions, can be used in a production field after weighted, burdened, uniformly mixed, uniformly stirred with a liquid binder and sealedly packaged. The carbonaceous press material of the invention has advantages of good fluidity and fallibility, high density and intensity, high thermal conductivity, good anti-aggressivity to melt molten iron and slag, high temperature air-flow flushing resistance, and good anti oxidizability, and is especially in favor of raising a blast furnace life and in favor of safety production. The carbonaceous press material contains less poisonous and harmful substances like benzopyrene, and is in favor of environmental protection.

The invention belongs to the technical field of grease and discloses a removal process for aflatoxin and benzopyrene in peanut oil. The process comprises the following steps: S1) preparing an adsorbent; S2) performing adsorption and centrifugalization; and S3) regenerating the adsorbent. The process disclosed by the invention can effectively remove aflatoxin and benzopyrene, is simple and feasible in operating step and suitable for being industrially popularized and used.

The invention discloses microwave chicken wings and a preparing method thereof. The preparing method comprises the steps of raw material pretreatment, pre-cooking, pickling, baking, vacuum packaging, sterilizing, and packaging and selling of finished products. The microwave chicken wings are prepared from chicken wings as the main raw material and prepared from table salt, gourmet powder, light soy sauce, cooking wine, caramel pigment, honey, cumin powder, rice wine and illicium verum. Benzopyrene, acrylamide and other cancerogen can be generated in the traditional chicken wing processing modes of baking, oil frying and the like and seriously harm the body health of consumers, and the novel microwave chicken wings are prepared in a microwave heating mode to avoid or relieve the situation. The processing technology of the microwave chicken wings is optimized with orthogonal experiments carried out with pre-cooking time, pickling time, microwave time and microwave power as the four elements, and it is shown through experiment results that the optimal technological conditions of the microwave chicken wings include 4 min of pre-cooking time, 6 h of pickling time, 12 min of baking time and 1000 w of microwave power.