水电站大型竖井施工安全风险控制措施研究

竖井是大型水电工程中广泛采用的重要建筑物,但竖井的传统施工方法存在施工程序复杂、人工劳动强度大、施工效率不高等特点,同时还存在较大的安全风险。通过对杨房沟水电站大型竖井施工过程的研究,总结出精细化控制爆破、小溜渣井施工方式,同时也设计了一套用于运输的综合提升系统。采用上述创新方法不仅减少了繁琐的施工程序,降低了安全施工风险,而且大量采用机械化手段进一步提高了施工效率,确保了该工程竖井施工的安全风险可控。相关措施可为类似工程的竖井施工提供较好的借鉴作用。     

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg^?1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg^?1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg^?1) and canned grated tuna (from 70.6 to 104.4 mg kg^?1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.     

A systematic literature review to explore traceability and lifecycle relationship

Traceability is the ability to follow a product along its lifecycle. It ensures product safety and quality along the supply chain, managing information generated by several players. Even though regulations establish the information that has to be traced, each player generates much more product (and process) information, which could be used to add value to products, with respect to, not only traceability, but also the lifecycle approach. However, the concepts do not appear to be immediately related in scientific panorama. This paper aims to explore the relationship between traceability and lifecycle through a systematic literature review. Six industries (Software, Manufacturing, Automotive, Automation, Aircraft, and Aerospace) and seven subject areas (Software engineering; System engineering; Industry 4.0; New product development; Process management; Data Management; and Environmental sustainability) were identified through bibliometric analysis. To better explore this relationship in the context of the food industry, a content analysis on lead papers’ sample was performed to identify traceability and lifecycle definitions, methodologies and technologies and their relation. The results of the work, synthetised in a proposed research map, will be of interest to those who are approaching the subject for the first time, and for companies involved in product lifecycle management and food traceability.     

提升生活排水系统卫生安全性能的关键问题

新冠肺炎确诊患者粪便病毒检测呈阳性,意味着新冠病毒可能会通过气溶胶的方式进行传播,使得生活排水系统的卫生安全问题时隔17年后再次摆在人们面前。以保障人的健康为出发点,从基础研究、排水机理、系统设计、施工监管、维护管理等多方面提出了提升生活排水系统卫生安全性能的关键问题,以期从全生命周期内切断排水系统可能传播病毒的隐形途径,切实保障居民居家健康。     

Natural food mastication capability in preschool children according to their oral condition: A preliminary study

This study investigated, for the first time, the masticatory capability of preschool children using natural foods, and the impact of an early oral health alteration (early childhood caries: ECC) on the granulometry of ready-to-swallow food boluses. Thirteen children with ECC were compared to 13 preschool children with a healthy oral condition. Oral health criteria and NOT-S scores (Nordic Orofacial dysfunction Test-Screening) were recorded. For each child, number of masticatory cycles (Nc), chewing time (Ti), and frequency (Fq = Nc/Ti) were recorded during mastication of raw carrot (CAR), cheese (CHS) and breakfast cereals (CER) samples. Food boluses were collected by stopping children at their food-dependent individual swallowing threshold (Nc), and the median food bolus particle size value (D50) was calculated. Correlations were sought between oral health and masticatory criteria. In the ECC group, mean Fq values were significantly decreased for all three foods (p ≤ .001) and mean D50 values were significantly increased (p ≤ .001) compared to the control group (i.e., D50 CAR = 4,384 μm ± 929 vs. 2,960 μm ± 627). These alterations were related to the extent of ECC. The NOT-S mean global score was significantly increased in children with ECC (2.62 ± 1.37 vs. 1 ± 0.91 in the control group, p ≤ .01), due to “Mastication and swallowing” domain impairment. This study gives granulometric normative values for three foods in preschool children and shows the impact of ECC on D50 values. The progression of children's masticatory capability after dental treatment, and the impact of such modifications of sensory input on future eating habits should be explored.     

Methodology for optimization of pouring variables using bottom pour for low masses of SS304 (<300 kg) in investment casting process (case study)

Bottom pour ladles with stopper rod systems are commonly used in the metal casting industry. However, stopper rod bottom-pouring systems have not yet been developed for the lower thermal masses of alloys typically used in the investment casting industry. Large thermal masses used with bottom pour systems are typically limited for ladles larger than 700 kg and to certain alloys with higher fluidity and longer solidification time like cast iron, aluminum alloys etc. In this study, bottom pour ladle designs and low thermal mass refractory systems have been developed and evaluated in production investment foundry trials with 300 kg pouring ladle. The ladles system and pouring practices used will be described along with the results from the pouring trials for SS304 that represents typical alloys used in Investment casting industries. Optimization of the variables used in an experimentation using Genetic algorithm is also explained.     

煤层顶板裂隙高位定向长钻孔安全高效抽采技术的研究与应用

放顶煤开采期间，上覆岩层受到矿压的影响，形成冒落带、裂隙带、弯曲下沉带，工作面采空区遗煤和围岩涌出的大量瓦斯飘浮在上方裂隙带区域，造成瓦斯聚集并向外涌出，形成了安全隐患，因此必须将该区域瓦斯抽出来；以往治理采空区瓦斯主要采用顶板裂隙高位钻场、顶板高抽巷等措施，但是这2种方法施工成本较高，且施工周期长，对生产接替影响较大。煤层顶板裂隙高位定向长钻孔安全高效抽采采用大功率钻机+定向钻进技术，在裂隙带施工控制整个回采范围的长钻孔，减少采空区和邻近层瓦斯向工作面空间的流动，真正实现了“以孔代巷”，既节省了成本，又缩短了工期，还提高了采空区瓦斯抽采的连续性、稳定性，减少了采空区瓦斯向外涌出，提升了瓦斯抽采效果，促进了煤矿安全高效发展。     

The role of smart packaging system in food supply chain

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.     

区域控制器的安全需求建模与自动验证

轨道交通区域控制器（ZC）是我国轨道交通信号系统选型的主流制式——基于通信的列车控制系统（CBTC）的核心子系统，其突出的安全性使得安全需求的形式化验证成为一个非常重要的问题.但是ZC自身的复杂性以及领域知识的繁杂难以掌握，使得形式化方法很难应用到安全需求的验证中去.针对这些问题，提出一种安全需求的自动验证方法，使用半形式化的问题框架方法（PF）来建模和分解安全需求，根据需求模型自动生成安全需求的验证模型和验证性质，在此基础上自动生成验证模型的Scade语言实现，并通过Design Verifier验证器对需求进行组合验证.最后，使用了某个实际案例ZC的一个子问题CAL_EOA进行了研究，实验结果证明了该方法的可行性与有效性，它能自动地将安全需求模型进行组合验证，改善了验证的效率.