基于可供性的文化意象交互式智能音箱设计研究

目的 探索将文化民俗有效融入现代产品中的技术思路，保留并延续中华传统文化的生命力，有助于提升用户体验。方法 分析可供性与文化意象之间的主客观互通性;挖掘交互式智能音箱中的可供性触点;构建形态、感官、认知及情境四类可供性的设计框架;以楚文化意象为例进行设计实践，对智能音箱的产品造型与交互操作方式进行设计，并进行设计评价。结果 在可供性理论指导下的楚文化意象交互式智能音箱产品外观及交互体验设计较好地满足了设计目标和用户需求。结论 可供性有助于文化意象的正确提取与转化，可将意象抽象为具有实际意义的设计要素，帮助用户在生理与认知两个层面理解产品的使用方法，同时进一步回味、体验文化内涵和文化精髓。     

Green Measurements for Software Product Based on Sustainability Dimensions

Software is a central component in the modern world and vastly affects the environment’s sustainability. The demand for energy and resource requirements is rising when producing hardware and software units. Literature study reveals that many studies focused on green hardware; however, limited efforts were made in the greenness of software products. Green software products are necessary to solve the issues and problems related to the long-term use of software, especially from a sustainability perspective. Without a proper mechanism for measuring the greenness of a particular software product executed in a specific environment, the mentioned benefits will not be attained. Currently, there are not enough works to address this problem, and the green status of software products is uncertain and unsure. This paper aims to identify the green measurements based on sustainable dimensions in a software product. The second objective is to reveal the relationships between the elements and measurements through empirical study. The study is conducted in two phases. The first phase is the theoretical phase, where the main components, measurements and practices that influence the sustainability of a software product are identified. The second phase is the empirical study that involved 103 respondents in Malaysia investigating current practices of green software in the industrial environment and further identifying the main sustainability dimensions and measurements and their impact on achieving green software products. This study has revealed seven green measurements of software product: Productivity, Usability, Cost Reduction, Employee Support, Energy Efficiency, Resource Efficiency and Tool Support. The relationships are statistically significant, with a significance level of less than 0.01 (p = 0.000). Thus, the hypothesised relationships were all accepted. The contributions of this study revolve around the research perspectives of the measurements to attain a green software product.     

样品前处理QuEChERS法及新型吸附材料在水产品中抗生素残留分析中的应用进展

抗生素的不合理使用，给水产品带来了一系列的潜在食用安全风险。品种繁多且残留痕量的抗生素也为食品安全检测带来了新的挑战，发展准确、快速、简便、高效且安全的前处理方法尤为重要。QuEChERS法作为一种新型样品前处理技术，现已逐渐应用到水产品抗生素残留检测中，并可实现较好的回收率。由于水产品中蛋白质和脂类含量高，样品基质复杂，使用经典QuEChERS法无法满足抗生素分析需求，改良其提取方法和净化方法是保证分析结果的关键。本文综述QuEChERS法原理特点，总结归纳其在针对水产品抗生素分析上的主要方法改良手段，并就近十年来改良QuEChERS法在水产品抗生素残留分析中的应用进行文献归纳，同时介绍新型吸附材料在该领域的使用，为探索新的净化方式提供参考，以期帮助检测人员持续优化改进QuEChERS法，推动和扩大QuEChERS法在水产品抗生素残留分析中的应用范围。     

基于现代审美下的赣傩艺术元素分析与设计应用

目的 赣傩艺术元素内容丰富并保存完整,是研究我国古代赣傩地区文化与艺术的珍贵史料.研究赣傩艺术元素的提取及衍生图案的设计方法,在设计应用中表达赣傩傩面具、选取傩舞形和构筑傩庙魂,能给当代赣傩艺术元素的产品设计以指引.方法 通过直接引用、形意结合和局部强化的设计方法,增厚其丰富内涵、设计个性和主题意蕴.通过现代化审美中"绿色化、感性化、地域化"的要求,遵循"以退为进,化繁为简""多元并存,个性体现"的原则,强化赣傩艺术元素的独特风格.结论 用现代的手法,将特色的赣傩艺术元素植入到理性的产品设计中去,使赣傩艺术元素与现代设计思想有机结合.在继承传统文化与现代流行中找到契合点,深入挖掘赣傩艺术元素蕴含的文化精神、文化胸怀和文化自信,使中华传统文化在现代审美下进行创新再现.     

2种侧围加强内框总成检具结构对比分析

概述了侧围加强内框总成与周边零件的匹配关系,从检具操作的人机工程出发,描述了侧围加强内框总成检具的2种定位方式和结构设计,对比了2种定位方式对于检测结果的影响,总结了其优点和弊端,结果表明侧围加强内框总成检具采用车内方向朝下的定位方式效果更好。     

浅析火力发电厂汽水系统中内径管与外径管的设计选择

按照管道加工工艺的不同,管道可分为内径控制管和外径控制管。通过热轧工艺生产的外径控制无缝钢管,可满足火力发电厂汽水系统中绝大部分管道的使用要求。对于超(超)临界机组的主蒸汽和高温再热蒸汽管道采用的P91/P92材质的大口径厚壁无缝钢管,由于对材料性能和加工工艺有特殊要求,因此宜采用内径控制管。     

激光熔覆和内壁熔铜技术在液压支架上的应用

液压支架使用寿命是煤机综采设备寿命综合评价的要素之一。通过对先进的激光熔覆和内壁熔铜技术在液压支架上的应用进行介绍，综合对比了采用传统表面处理技术和先进的激光熔覆、内壁熔铜技术在液压支架上的综合性能、经济效益和社会效益等方面。结果表明:激光熔覆和内壁熔铜技术技术优势突出，能够显著提高液压支架的整体性能，延长支架使用寿命。     

Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude

Machinery such as pumps used for the commercial production of fermented milk products cause vibrations that can spread to the fermentation tanks. During fermentation, such vibrations can disturb the gelation of milk proteins by causing texture defects including lumpiness and syneresis. To study the effect of vibrations on yogurt structure systematically, an experimental setup was developed consisting of a vibration exciter to generate defined vibrational states and accelerometers for monitoring. During the fermentation of skim milk, vibrations (frequency sweep: 25 to 1,005 Hz) were introduced at different pH (5.7 to 5.1, step width 0.1 units) for 200 s. Physical properties of set gels (syneresis, firmness) and resultant stirred yogurts (visible particles, rheology, laser diffraction) were analyzed. Vibrational treatments at pH 5.5 to 5.2 increased syneresis, gel firmness, and the number of large particles (d > 0.9 mm); hence, this period was considered critical. The particle number increased from 34 ± 5 to 242 ± 16 particles per 100 g of yogurt due to vibrations at pH 5.4. In further experiments, yogurts were excited with fixed frequencies (30, 300, and 1,000 Hz). All treatments increased syneresis, firmness, and particle formation. As the strongest effect was observed by applying 30 Hz, the amplitude was set to vibration accelerations of a = 5, 10, 15, 20, and 25 m/s² in the final experiments. The number of large particles was increased due to each treatment and a positive correlation with the amplitude was found. We concluded that vibrations during gelation increase the collision probability of aggregating milk proteins, resulting in a compressed set gel with syneresis. Resultant stirred yogurts exhibit large particles with a compact structure leading to a reduced water-holding capacity and product viscosity.     

Ex post demand information sharing between differentiated suppliers and a common retailer

We consider ex post demand information sharing in a two-echelon supply chain in which two suppliers sell differentiated products through a common retailer. We model three scenarios of information sharing to characterise the conditions under which information sharing may benefit or hurt different players: (1) no supplier is informed; (2) only one supplier is informed; and (3) both suppliers are informed. We find that the retailer may voluntarily share the low demand information when the product differentiation and demand magnitude satisfy certain conditions. In contrast, the retailer has no incentive to share the high demand information, even though this information benefits the suppliers. To achieve information sharing, we propose a side payment mechanism, which allows benefitted players to subsidise hurtful players. Finally, we extend our model by considering a situation where the suppliers have limited capacity and may invest to ramp up production capacity to satisfy a high demand.     

喷雾干燥条件对果蔬粉加工特性影响研究进展

果蔬粉加工是果蔬综合利用的重要方法之一。果蔬因富含糖类和热敏性成分,普通干燥无法制备性能优良的果蔬粉产品。喷雾干燥因效率高,出风温度低,产品性能好,是目前果蔬粉常用方法。喷雾干燥中,不同干燥条件对果蔬粉产率、品质有着重要影响。该文综述进风温度、助干剂种类和添加量、进料浓度、进料流量、热空气流量对果蔬粉产率和品质的影响,分析果蔬粉产率、性质变化的原因,以期为喷雾干燥法制备果蔬粉提供参考。