试论学习型工程造价咨询组织的构建

通过论述创建学习型工程造价咨询组织的必要性和重要性，浅析了构建学习型组织管理模式所必须解决的几个关键性问题，并对学习型工程造价咨询组织的组成及构建的可行性做了理论上的分析，以发挥工程造价咨询业的重要作用。     

Evaluation of a system for chemical sterilization of packages

A system was evaluated for the chemical sterilization of packages, based on its sporicidal efficiency using inoculated Bacillus subtilis inside polyethylene terephthalate (PET) bottles. Different combinations of contact time, temperature and peracetic acid concentrations were tested, delineated according to a factorial planning of 2³. The results, expressed as decimal reduction counts, proved that peracetic acid showed good sporicidal efficiency at 1.2% concentration in the temperature range 30–50°C. With this performance, the tested system can be used to sterilize plastic bottles and other similar packages, achieving a count reduction of spores by up to 10^?7. Copyright © 2004 John Wiley & Sons, Ltd.     

我国纸浆模塑工业包装的现状与发展

叙述了纸浆模塑技术在我国工业包装领域的应用现状及发展，并结合典型工艺与设备讨论了该技术的应用技术要点。     

Migration of model contaminants from PET bottles: influence of temperature, food simulant and functional barrier

To simulate post-consumer recycled plastics, selected model contaminants were incorporated into PET bottles using a time saving method. Migration into 3% acetic acid, a cola-type beverage and 95% ethanol was followed during 1 year of storage at 20 and 40°C. Aroma compounds previously found in post-consumer PET material were used as model contaminants. Benzaldehyde was found to migrate to the highest extent. Storage at 40°C affected the bottle material and this might be one reason for the high migration values of these bottles. Migration into ethanol was up to 20 times higher than into 3% acetic acid or a cola-type beverage. Bottles with a functional barrier resisted migration into food simulants even when filled with 95% ethanol and stored for 1 year at 40°C. Differential scanning calorimetry measurements showed that ethanol was interacting with the plastic material. This resulted in a lower glass transition temperature of bottles stored with ethanol compared with bottles stored empty or with other food simulants.     

Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

The feasibility of incorporating Bifidobacterium longum NCTC11818 in buffalo curd to produce a probiotic product was investigated. Fermentation at tropical ambient temperature (29 ± 2 °C), two storage temperatures (29 ± 2 °C and 4 ± 2 °C), and in three packaging materials (clay pots, plastic cups, and glass bottles) was investigated. Bifidobacteria survived for 3 days above the required population level of 10⁶ CFU g^?1 in buffalo curd packed in clay pots at 29 ± 2 °C. They did not persist at acceptable levels over the 4‐day shelf life because of the combined effects of temperature, acidity, and redox potential. Chill storage slows post‐fermentation acidification and prolongs bifidobacterial viability while packaging materials, which present a greater barrier to oxygen, had a similar effect. The results indicated that bifidobacteria could be successfully incorporated into buffalo curd to give a product which has improved acceptability. Probiotic buffalo curd, when compared to uninoculated curd, had significantly higher (P < 0.05) sensory scores for properties such as taste and mouth‐feel resulting in a significantly higher (P < 0.001) overall acceptability.     

Tiling technology for large‐area direct‐view displays

Abstract— In this paper, the optical and system characteristics of large‐area displays based upon ITrans tiling technology is described. The characteristics of these displays are compared to those of other large area display technologies.     

Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Pattie

ABSTRACT: Effects of double-packageing (combinational use of vacuum and aerobic packaging conditions) and acid (citric or ascorbic acid) combinations on color, lipid oxidation and volatiles of irradiated raw turkey breast were determined. Acid did not affect the a-values but increased the L-values of meat after irradiation. Citric acid promoted lipid oxidation of irradiated turkey meat, whereas ascorbic acid had an antioxidant effect. The amounts of total volatile and dimethyl sulfide in doubly packaged turkey meat were 35 to 56% and 58 to 73% lower than those of the irradiated vacuum-packageed control, respectively, and dimethyl disulfide and dimethyl trisulfide were not found in double-packageed meat. The combination sequence of aerobic/anaerobic packaging was not a critical factor in the production of off-odor volatiles of irradiated turkey.     

半导体封装快速养护炉炉温分布的计算机仿真

半导体封装快速养护炉是半导体封装过程中的一个关键设备。半导体封装粘结工艺养护过程要求炉内温度均匀分布，现有养护炉不能满足这一要求。通过对某养护炉炉内温度场的计算机仿真分析发现，现有养护炉在设计上存在缺陷，通过加长养护炉的方法，可以改善养护炉内温度场的分布，满足半导体封装粘结工艺养护的要求。     

Radiation heat transfer in three‐dimensional closed space including diffuse and specular surfaces

A method of numerical calculation for radiation heat transfer in a three‐dimensional closed space including diffuse and specular surfaces was developed. To enable an analysis of the radiation heat exchange on each surface considering multiple specular reflections and obstacles to radiation in the space, an improved heat ray‐tracing method was presented to calculate view factors accurately. The method was determined to be applicable to complicated problems in test calculations using models with specular surfaces and obstacles. Continuing efforts are being applied to more realistic problems. The example examined in this paper is an infrared emitter with a parabolic specular reflector, which is a conventional electric heating apparatus. The measured result for radiant power distribution agrees well with the calculated one. The practical validity of our method was verified. © 2003 Wiley Periodicals, Inc. Heat Trans Asian Res, 32(2): 108–129, 2003; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.10074     

Openability: producing design limits for consumer packaging

Openability of consumer packaging is becoming a major issue as the demographics of society are changing and society is getting older. Sadly, ageing brings with it many issues, not least a loss of strength and dexterity. In order to design effective packaging, understanding the ability of aged consumers is crucial. This paper outlines the development of a torque‐measuring device and the results obtained to date. Copyright © 2006 John Wiley & Sons, Ltd.