Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

Extracting Light from Polymer Light‐Emitting Diodes Using Stamped Bragg Gratings

In this paper, we describe a method for increasing the external efficiency of polymer light‐emitting diodes (LEDs) by coupling out waveguided light with Bragg gratings. We numerically model the waveguide modes in a typical LED structure and demonstrate how optimizing layer thicknesses and reducing waveguide absorption can enhance the grating outcoupling. The gratings were created by a soft‐lithography technique that minimizes changes to the conventional LED structure. Using one‐dimensional and two‐dimensional gratings, we were able to increase the forward‐directed emission by 47 % and 70 %, respectively, and the external quantum efficiency by 15 % and 25 %.     

随机激光器的最新进展

综述了近年来随机激光器的最新研究结果，包括随机激光产生的机制，随机增益介质的制备方法，随机激光器的激励与发光特性和随机激光理论。最后，介绍了随机激光器的应用前景。     

An evaluation of biological and abiotic controls for grapevine powdery mildew. 2. Vineyard trials

Grapevine powdery mildew ( Erysiphe necator) affects grape yield and fruit quality worldwide. Managers of conventional vineyards rely mainly on synthetic fungicides and sulfur to control powdery mildew, while in organic vineyards sulfur is the main control agent, often in rotation with canola-based oils, bicarbonates and biological control agents. The efficacy of those materials has not been evaluated critically under field conditions in Australia. Accordingly, a range of materials showing most promise in previous greenhouse trials (Crisp et al. 2006 Australian Journal of Grape and Wine Research 12 , pp. 192–202) were assessed via field trials in commercial vineyards. Applications of either milk or whey (alone, or mixed with a canola oil-based product), as well as applications of potassium bicarbonate (commercial formulation), all reduced the severity of powdery mildew compared with untreated vines. Eight applications of a 1:10 dilution of milk, 45 g/L whey powder or programs comprising rotations of potassium bicarbonate plus oil and whey, applied at 10–14 day intervals, reduced the severity of powdery mildew to levels not significantly different from that on vines sprayed with sulfur (wettable powder, 3–6 g/L). However, the relative control of powdery mildew by the test materials in field trials was dependent on the susceptibility of the grapevine cultivar and the extent of spray coverage achieved. In vineyards where highly susceptible cultivars were planted, and spray coverage was compromised, the resultant control of powdery mildew was reduced; and sometimes to commercially unacceptable levels.     

CDMA移动通信网络覆盖的几种方案

该文阐述了移动通信网络无线电覆盖的几种方案,讨论了移动通信网络覆盖需求及方式的变化,并就几种主要覆盖方案的特点及优势进行了分析。     

Dynamic response and behavior of reinforced concrete slabs under impact loading

Reinforced concrete slabs are among the most common structural elements. In spite of the large number of slabs designed and built, the effect of their details on their behavior under impact loads are not always appreciated or properly taken into account. This experimental study was aimed at understanding the dynamic behavior of structural concrete slabs under impact loading to improve the state of the art of protective design. This study investigated the effects of different types of slab reinforcements and the applied impact loads on the dynamic response and behavior of reinforced concrete slabs.     

循环水冷却塔风机软启动器应用及分析

本文分析了冷启动却塔风机直接启动方式对风机造成的一些危害。并对冷却循环水风机软启动器改造前、后作了比较 ,重点说明了如何利用软启动器在原冷却塔风机电机上实现限流启动以及改造后在实践过程中存在的一些问题 ,提出了改进措施。     

铁钴钒软磁合金损耗谱的分形结构

研究了铁钴钒软磁合金的铁芯损耗，发现铁芯损耗谱具有分形结构。讨论了带材厚度和磁感应强度对分形维数Ｄｆ的影响。     

纳米聚N-异丙基丙烯酰胺微凝胶的光引发聚合

选择具有温敏性的高分子单体N－异丙基丙烯酰胺（N－isopropylacrylamide，NIPAM）为主单体，N，N′－亚甲基双丙烯酰胺（methylenebisacrylamide，MBA）为交联剂，运用光引发无皂乳液聚合的方法合成出粒径小于100nm的高分子微凝胶，并研究了在改变体系组成和条件时微凝胶粒径的变化。结果显示，在乳化剂临界胶束浓度以下，随着乳化剂浓度的提高，微凝胶粒子的粒径不断关小且趋向稳定；相比于热引发，产生的微凝胶具有较高的单分散性而且粒径较小。     

Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese

In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk-clotting enzyme was inactivated. Primary proteolysis correlated with residual activity of coagulant in early stages of cheese ripening; however, it was similar in all cheeses after 30 days. The hydrolysis of caseins did not significantly affect the melting ability of the cheeses, expressed as the area increase after heating samples under standardized conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.