As dietitians, it is customary to eat some algal and algal foods such as black fungus and shiitake mushrooms every day. A net purchase of black fungus, smells a pungent smell. Black fungus does not resemble white fungus and does not require sulfur dioxide to "whiten" it. What about this pungent sour smell? Sulfur dioxide in edible fungus In an article of the Fujian Entry-Exit Inspection and Quarantine Bureau, it was mentioned: In 2011, Japan was notified that the content of sulfur dioxide and chlorpyrifos in Chinese edible fungus exceeded the standard, in which fungus (including black fungus and white fungus) occupied half of the notified edible fungi. In the food industry, sulfur dioxide and its salts are widely used due to their bleaching, bleaching, antiseptic, and antioxidant properties. During the drying process of fungus baking, when sulfur is used for decoloration or when coal, oil, or diesel are used as fuel, the harmful gases produced are absorbed by the fungus, causing excessive sulfur dioxide content. The residual content of sulfur dioxide and its salts in foods is mainly caused by excessive man-made additions. In addition, fermented foods such as wines and fruit wines also produce sulphites themselves during the fermentation process. Sulfur dioxide hazards Sulfur dioxide and its derivatives are systemic poisons that have adverse effects on various systems, organs, and tissues of the human body and have multiple toxicities. Sulfur dioxide can produce corrosive sulfurous acid and sulfite on the moist mucosa of the upper respiratory tract, which can increase the irritative effect, damage the bronchus and lungs, and can induce various respiratory tract inflammation. Sulphur dioxide is absorbed by the blood, and it destroys the metabolism of carbohydrates and proteins by destroying the enzymatic activity. It has certain damage to the gastrointestinal tract, liver, kidneys, heart and various other organ tissues. Some fumigated sulphur dioxide and even industrial sulfur, industrial sulfur contains more lead, mercury and other heavy metal impurities, but also may cause heavy metals such as arsenic, mercury, which seriously threatens the health of drug users. Serious abuse of sulfur dioxide in food In view of the serious harm of sulfur dioxide on the human body, in order to avoid the adverse reactions of food poisoning and other adverse reactions caused by excessive sulfur dioxide residues in food, various countries have established a series of standards to strictly control the amount of sulfur dioxide used and residues. GB2760-2011 "Standard for the Use of Food Additives in National Food Safety Standards" stipulates that sulfur dioxide in dry edible fungus should be ≤50mg/kg. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated the risk of sulfur dioxide as a food additive: the daily allowance for intake of sulfur dioxide (ADI) is 0 to 0.7 mg/kg body weight, ie, an adult weighing 60 kg, The daily intake of sulfur dioxide does not exceed 42 mg. In other words, if the content of sulfur dioxide in edible fungus complies with the national safety and health standards, 840g of dry fungus can be eaten in excess of 42mg per day. According to daily intake of 5-10g, it is difficult to achieve this standard. However, even if we do not know the actual content of sulphur dioxide in the purchased fungus and smell a pungent smell, it is still disturbing. It has been reported that when sulfur dioxide exceeds 500 mg/kg in the medicament, unpleasant taste may be produced. In addition, the excessive use and abuse of sulfur dioxide in foods is very serious. From the reference literature, it can be seen that 30 percent of the surviving SO2 in the sample of the preserved fruit was 20%, and the sampling failure rate of one batch of 100 Chinese medicines was 48%. A test of sulphur dioxide in the market has pointed out that the sulphur dioxide content of 7 plutonium samples purchased in major supermarkets and regular pharmacies in Beijing is within safe limits. Twelve plutonium products from various regions were purchased on the Internet, among which 4 were severely excessive in the presence of sulphur dioxide. Twelve samples were collected from the local collection and medicinal herbs market, of which three samples were severely over-specific. Ningxia in 2010 on the market of white pumpkin seeds, mushroom canned food sulfur dioxide detection report showed that: Detection of 50 white pumpkin seeds, sulfur dioxide exceeded the rate was 34.0%, detection of mushroom canned food 25, sulfur dioxide content exceeded the rate of 100%. The Ministry of Agriculture's agricultural product processing quality and safety risk assessment laboratory (Zhanjiang) has failed to pass the examination for longan in 28% of the city of A and 32% of the city of B. After assessing the dietary intake of sulfur dioxide in the longan, it was concluded that: the survey population was in the meat of longan The dietary intake of sulfur dioxide is relatively safe, but it is still necessary to pay attention to the safety of the residents on the consumption of sulfur dioxide, especially for young children in the growth and development stage, and may also eat foods containing other sulfur-containing food additives such as wolfberry, biscuits, juices, etc. Therefore, the daily intake of sulphur dioxide may be higher than this estimate. Which foods will use sulfur dioxide China's "Hygienic Standards for the Use of Food Additives" clearly stipulates the scope of use, the amount of use, and the maximum allowable amount of sulfur dioxide in various foods. For example, sulfur is limited to fumigating candied fruit, dried fruit, dried vegetables, vermicelli, and sugar; Sodium hyposulfite can be used for candied fruit, dried fruit, dried vegetables, vermicelli, glucose, sugar candy, candy, candy, liquid glucose, bamboo shoots, mushrooms and canned mushrooms. The maximum amount used is 0.40g/kg; sulfur dioxide can be used in wine, wine, etc. The amount should not exceed 0.25g/kg, and the residual amount of sulfur dioxide must not exceed 0.05g/kg. For sesame, milk, beans, vegetables and raw fish, fresh fish and shellfish are prohibited from use. How to remove sulfur dioxide in food First of all, we should try our best not to buy foods that have been scented with sulfur dioxide, such as white fungus, bright red and green fruit slices, beautiful crystal candied fruit, and light-colored mushrooms that will not change for a few days. Recently, it was the season when the dumplings were marketed. The unbleached rice dumplings should be dark red and the bleached ones should be bright red. In addition, if we can inevitably buy foods that may use sulphur dioxide (which is inevitable, of course, because sulphur dioxide is so common), we can remove most of them through proper cooking methods. A study data shows that 1 the longer the heating time, the higher the temperature or the longer the 2 soaking time, the more the number of water changes, the smaller the residual rate of sulfur dioxide in lily. After heating the lily for 6 minutes in boiling water at 100°C, approximately 80% of the sulfur dioxide can be removed. This is because high temperatures can cause sulfur dioxide to evaporate and change, and changing the water three times, each soaking for 90 minutes, can also remove about 80% of the sulfur dioxide. Therefore, during cooking, it is best to use sulfur-smoked foods after several times of water-immersion, or boiling water to remove sulfur dioxide. other As for the pungent sour taste of edible fungus, there is a possibility that some unscrupulous traders on the market will reprocess the dried fungus to make them heavier. They will add some starch, sugar, salt, etc. to soak the fungus and then dry it. . This kind of fungus is black and bright in color, very unnatural, and has a pungent odor. About the Author: Sleeping high, National Level 2 Public Dietitian, Senior Health Manager, CAC National Vocational Training and Employment Promotion Expert Teacher Committee (Health Management). Many institutions nutrition lecturer, health management lecturer, a number of media special guests and special contributors. Welcome to speak and submit.
We are manufacturer of Cloud Indoor Camera in China, if you want to buy Mini Camera ,Cloud Indoor Camera,Solar PTZ CCTV, Solar Security CCTV Camera ,Full HD 1080P 4G Version please contact us.
There is no doubt that solar monitoring has brought great convenience to people. It saves a lot of manpower and material resources without having to stick to the post for 24 hours as before. Not to mention that the current surveillance cameras have the function of motion detection. As long as someone enters a certain range, it will automatically alarm and capture the scene. What is the function of the solar monitoring system? Cloud Indoor Camera,Solar PTZ CCTV, Solar Security CCTV Camera ,Full HD 1080P 4G Version Shenzhen Fuvision Electronics Co., Ltd. , https://www.outdoorsolarcameras.com
1. Solar panel: The solar panel is an important part of the mobile phone software of the solar power generation system, and also a part of the practical value of the mobile phone software of the solar power generation system. Its function is to convert the professional ability of radioactive substances in natural light into electric energy, or send them to storage batteries, or promote load work.
2. Solar controller: The solar controller is used to control the operation of mobile phone software in all systems, and has the functions of overcharge protection and overcharge maintenance for the battery. In areas with large temperature difference, the qualified controller shall also have the function of temperature compensation. In the mobile phone software of the solar road lamp system, there must be light control switch and time control solar road lamp operation.
3. Battery: generally valve controlled maintenance free lead-acid battery. In the mobile phone software of small and medium-sized systems, in cold weather areas, a solar gel battery needs to be configured, which can be used at low temperatures, with high efficiency and is not vulnerable to major damage. Its function is to store the electric energy of the solar panel when the sun shines, and then release it under certain conditions.
4. Variable frequency power supply: split wave type and sine wave type. In order to provide power for 220VAC electrical products, it is necessary to convert the DC stabilized voltage power supply in the solar power generation system software into AC circuit energy, so DC AC variable frequency power supply is required.