大型软包锂离子电池的热物性实验研究

针对大型软包锂离子电池热物性参数的测定问题,提出适用于该型电池的热参数表征方法. 基于准稳态导热原理,建立电池的传热理论模型. 开展实验研究电池的比定压热容和导热系数与温度的依变关系,分析热损对测试结果的影响,对测试方法的有效性进行验证. 结果表明,电池比定压热容随着温度的升高而线性增大,导热系数受温度的影响较小. 在900 s内可以测得电池热参数在10~60 °C下的变化状况,实验验证结果显示测算精度高于92.3%,具有测算周期短、准确度高和测试灵活等优势.     

传统风味卤腌熟肉制品软包装保存研究

本试验以五香卤肉和川味香肠为代表，对传统风味的卤腌熟肉制品进行了软包装保存的研究。内容包括复合袋优选、杀菌条件确定及工艺学试验，对热杀菌后引起的产品质地酥软及成品存放中脂肪的析出问题作了探讨，并分析了成品的主要指标，进行了商业无菌检验。     

Heat penetration characteristics and shelf‐life studies of mushrooms in brine processed in retort pouches

White button mushrooms were washed, blanched and cut longitudinally into two halves. 100 g mushroom halves was placed into each retort pouch and 90 ml hot brine (2% salt, 0.1% citric acid) was added. Retort pouches (105 µm thick) had an outer polyester layer (12.5 µm), a middle aluminium layer (12.5 µm) and an inner cast polypropylene layer (80 µm); pouch size was 20 × 16 cm, seal size 10 mm and lip size 4 mm. Pouches were fixed with thermocouples for recording the core temperature of the mushroom pieces, using a data recorder and a computer. After sealing and over‐pressure retorting at F₀ = 9.6, the pouches were stored at the ambient conditions. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Sensory evaluation of mushroom curry prepared from the stored mushrooms showed that the product had high acceptability (7.9 on a scale of 10) which reduced very slightly (to 7.5) during storage for 12 months. No deformity, leakage or spoilage was noticed and the product remained sterile and acceptable even after 12 months of storage at the ambient conditions (20–30°C). Copyright © 2004 John Wiley & Sons, Ltd.     

高桥手绣的发展现状及制作工艺研究

利用田野调查方法,对高桥手绣的发展现状及制作工艺流程进行了探讨和分析。通过寻访和记录手绣传人生存状态及手绣工艺过程的方式,对高桥手绣订单式加工、原材料缺乏、传统手绣品类消失、手绣从业人员急剧减少的发展现状,以及高桥手绣代表性品种手绣荷包的制作工艺流程即取样、绣制、缝合、缝坠子,进行了详细而深入的记录、复原、分析与研究。     

Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage

To investigate the effect of long‐term storage on in vitro protein digestion of the retort‐pouched pork belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS‐PAGE and LC‐MS‐MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60‐day storage to 25.4% after 120‐day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC‐MS‐MS demonstrated changes in peptide composition and abundance with storage time. Long‐term storage could deteriorate nutritive values of meat products by reducing digestible protein content.     

循环设计理念下可循环拉链邮袋的研究

目的-为进一步加强塑料污染治理,限制塑料制品使用,研究设计可循环拉链邮袋。方法-了解可循环拉链邮袋的总体要求,目前可循环拉链邮袋的使用情况和现状,以及存在的问题。对比社会主流快递企业循环邮袋各项性能指标并分析,设计可循环拉链邮袋并进行实验验证。结果-经过对比,设计完成DL01和DL02两种型号可循环拉链邮袋,采用双头防爆拉链,可循环拉链邮袋循环使用次数可达50次以上。结论-可循环拉链邮袋可实现拉链自锁效果,具有防盗、绿色环保、可循环再利用的特点,对减少塑料制品使用,推动绿色包装发展具有重要意义,为塑料污染治理提供基础。     

小袋连线自动推袋装置的设计

研发了一种小袋连线自动推袋装置,使小袋包装、整理、码垛后自动推袋进装盒机并与装盒机连接形成生产线,使之可以广泛应用在产品供应链的生产物流和销售物流等环节;该装置包括推送机构、升降机构和输送带;论述了推送机构、升降机构、推杆调整机构和滑块机构的设计原理;设计了推送凸轮和升降凸轮的凸轮曲线;对推送凸轮和升降凸轮的凸轮曲线的运动特性和动力特性进行了分析。     

Microflora and volatile fatty acids present in inguinal pouches of the wild rabbit,Oryctolagus cuniculus,in Australia

Contents of inguinal pouches of the wild rabbit,Oryctolagus cuniculus, have been examined for the presence of microorganisms and volatile fatty acids. A total of 245 isolates were made from 167 samples taken from 75 rabbits, and microorganisms were obtained from 93% of individuals. The most common microorganism encountered wasStaphylococcus aureus, followed by the yeastCandida kruzei. Other organisms isolated wereBacillus subtilis,Escherichia coli, andStreptococcus faecalis. Quantitative analysis of volatile fatty acids in scrapings from pouches showed considerable variation between individuals. Of the acids identified, acetic acid and isovaleric acid were the most abundant. In a liquid medium containing one of these acids, the growth of microorganisms was only slightly affected. However, growth became inhibited when these fatty acids were used in combination.     

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

Cooking or reheating food in a vacuum‐sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum‐sealed bags designed for cooking catfish fillets. The objective was to examine properties of raw frozen and precooked frozen catfish fillets that were cooked in a vacuum‐sealed pouch in boiling water. The effect of a commercial polyphosphate blend (IQF) on product properties was also evaluated. Sample analyses included weight loss, proximate content, colour (CIE L*a*b*), pH, mechanical texture and lipid peroxidation (TBARS) measurements. Both raw frozen and precooked frozen IQF fillets showed a significantly lower per cent moisture loss after cooking, of less than 2.7% relative to the fillets without polyphosphate (6.2–7.4%). Colour analysis showed a significantly higher b*(C) (yellowness) value for fillets without polyphosphate. Similar texture properties were observed between cooking treatments, with a harder texture (~1.3–1.7 times) determined for fillets without polyphosphate.