食品科学的最新发展：分子物理美食学

食品科学的最新发展：分子物理美食学菜是否熟了，是嫩了还是老了？作料是否合适，多了还是少了？火大了还是小了？时间是长了还是短了？这些素来仅能凭我们的感官和经验来回答的问题如今科学家们已在作出精密的答案——这就是分子物理美食学。菜炒嫩了和炒老了凭肉眼是难...     

自己动手,丰衣足食

忽然之间,通胀了。超市里,米贵了,面贵了,油贵了,连卷纸都在涨。菜场里,青菜贵了,海鲜贵了,各种肉也贵了。一时之间,贵气袭来,席卷了我们的生活。我们的收入没变,但是能够换来的实物越来越少了。     

用面包生产线试烤月饼的研究

本文介绍了用从日本引进的面包生产线试生产月饼后,提高了引进设备的利用率和扩大产品种类,解决了面包生产淡季设备不能满负荷作业的问题,也满足了市场的需求,减轻了工人的劳动强度,提高了生产率,创造了一定的经济效益。     

一类切换系统的稳定性

研究了一类切换系统的稳定性。主要介绍了对该切换系统设计了PI控制器,给出了系统全局渐近稳定的充分条件,并给出了周期闭轨道存在的充分必要条件,同时讨论了系统稳定性的其他情况。最后的数值仿真验证了结论的正确性。     

丝攻的修磨及攻丝润滑

讨论了钳工在攻制内螺纹的工作中,尤其是机攻时,常出现的问题,提出了改进措施,着重介绍了丝攻的修磨。还介绍了攻丝操作中冷却润滑液改进,通过实践摸索,研制了新型的“机攻螺纹润滑液”,节约了成本,提高了工效,保证了产品的合格率,取得了较好的经济效益。     

自动木工机的方案设计与分析

在阐明新产品原理方案设计方法的基础上，设计了自动木工机。完成了木工机总功能的求解，得到了几种解决方案，进行了比较，优选出了其中的一种解决方案，并对其关键部件进行了可行性建模分析，制作出了产品模型，验证了方案的可行性。     

褪去“奢侈”面纱平板放量增长

经历了关键一年的培育,平板电视终于脱颖而出,褪去了“奢侈品”的面纱,逐渐走入寻常百姓家,平板电视在2005年得到了放量的增长,销量达到了188万台,与2004年同期相比增长了379.3%,销售额达到了239亿元,比2004年增长了292.7%。中国平板电视终于结束了漫长的导入期,进入了快速成长     

氯化钾三效蒸发工艺

氯化钾采用三效蒸发,充分利用了热能,改变了沿用多年的落后工艺、降低了生产成本,为氯化钾生产开辟了新思路;自动控制系统的引用大大降低了工人的劳动负荷,且提高了操作的精度,使氯化钾生产首次实现自动化;三效蒸发系统的成功运行不仅降低了生产成本还为下游产品提供了优质充足的原料.     

软水综合利用效果好

通过实施软水综合利用 ,降低了冷凝器的进出水温度 ,避免了冷凝器的结垢 ,改善了冷凝效果 ,降低了溶剂消耗 ;改善了锅炉供汽 ,达到了节能降耗 ,增加效益的目的     

涨时代的机遇与挑战

让价格再飞一会 盘点2010白酒行业的关键词,“涨”字无疑是最热门的话题：方便面涨价了,鸡蛋涨价了,面粉涨价了,燃油涨价了,蔬菜涨价了,食用油涨价了,棉花涨价了,水电费涨价了……很多人不禁感慨：“除了工资,身边的一切都涨了!”     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。     

赛络纺纱钢领、钢丝圈的选配实践

为了提高赛络纺纱成纱质量,减少细纱断头,从钢领、钢丝圈的种类,卷绕过程中对纺纱的影响及其运动配合等诸多因素出发,论述了钢领、钢丝圈的选配原则,重点阐述了赛络纺纱钢丝圈运动形态的变化及钢领、钢丝圈的选配要求,通过纯棉、非棉纤维纺纱的选配实践,指出赛络纺纱线毛羽少,结构紧密,应根据纺纱纤维性能和纺纱特点,以纱线通道通畅降毛羽、运行平稳少断头、散热良好延长使用寿命为原则对钢领、钢丝圈进行选配。     

高校宝石及材料工艺学专业的构建研究

通过回顾高校宝石及材料工艺学专业的创建历程,深入探讨了该专业未来发展所面临的、深层次的理论问题,即学科属性与文化背景,学科构成与知识内涵,学科方向与实践定位,学科任务与社会功能。在此基础上,建立了多层次技术教育的社会功能模型,由此推断：高校中的宝石及材料工艺学专业属于多层次技术教育中的高等职业技术教育。同时,还构建了该专业的技术教育的社会功能模型和学科构成模型,进一步确立了该专业的社会实践定位。     

服装的空间形态辨析

从分析服装空间形态的构成要素入手,通过中西方服装空间形态的比较,阐述服装形态在空间关系上的相关问题,对服装的形态类型、要素构成和内外构成等方面进行了较详细的探讨和分析,印证了人类在同一服装原生状态基础上所产生的造型差异,是由于不同人对服装空间形态的认识方式和服饰审美观念存在差异所致。认为无论是东方式的平面构成或是西方式的立体构成,服装的形态都是在不同时代、不同地域和文化中被人们以不同的空间构成方式创造出来的。辨析服装空间形态及其构成方式,为现代服装的造型设计提供了一条丰富服装创意思维的现实途径。     

Human risk assessment and TEFs

The concept of toxic equivalency factors (TEFs) has been developed to facilitate risk assessment and regulatory control of exposure to complex PCDD, PCDF and PCB mixtures. Recently the European Centre for Environment and Health of the World Health Organization (WHO-ECEH) and the International Programme on Chemical Safety (IPCS) jointly reevaluated the TEFs of PCDDs, PCDFs and dioxin-like PCBs for mammals and derived consensus TEFs for birds and fish (Stockholm, 1997). From a mechanistic point of view it can be concluded that, although the quantitative response will vary depending on the congener involved, the occurrence of a common mechanism (binding to the Ah receptor) legitimates the use of the TEF concept across species. But there also is criticism regarding the TEF concept. Pharmacokinetic differences between species can significantly influence the TEF value, and uncertainties due to additive or nonadditive interactions, to differences in species responsiveness and to differences in the shape of the dose response curve might hamper the derivation of consensus TEF values. In this context it should be noted, however, that using TCDD alone, as the only measure of exposure to dioxin-like PCDDs, PCDFs and PCBs, would severely underestimate the risk from exposure to these compounds. Therefore, it can be concluded that, for pragmatic reasons, the TEF concept remains the most feasible approach for risk assessment purposes, in spite of the uncertainties associated with its use.     

39—THE FLOW OF LIQUID FROM A JET THROUGH A COMPRESSIBLE POROUS LAYER. PART III: THE CHARACTERISTICS OF LIQUID FLOW THROUGH A COMPRESSIBLE LAYER OF LOOSE WOOL

The effects on the conditions of flow of the surface and configurational properties of the fibres in a compressible porous layer are discussed. The characteristics of a layer of wool are evaluated, and its compressibility is determined. It is shown that, when a liquid of initial uniform pressure flows through a compressible porous medium, the pressure gradient within the medium increases with the distance of flow. The resulting pressure drop is found to depend on a function of the ratio of the downstream to the upstream porosity of the compressible medium. Experimental results are reported for permeable flow through various layers of loose wool; these indicate that, when the flow is disturbed turbulent, the pressure drop through the layers is proportional to the square of the filter velocity. This result is not readily apparent from the graphs of pressure drop against filter velocity because of the compressibility of the fibres.     

集体落纱快装纱管用铝杆锭子设计

为提高空纱管安装效率,分析集体落纱细纱机特点,介绍了锭子杆盘结构型式,说明目前国内铝杆锭子多采用支持器弹簧加支持器帽的结构,虽能基本满足集体自动落纱细纱机的生产需要,但仍存在机械手安装空纱管时动作较多、动作精度不高、且易撞到锭子问题,易对锭子造成损坏并缩短锭子使用寿命的缺陷,重点对新设计的快速安装纱管的铝杆锭子的结构及原理进行分析,指出将弹簧支持器帽换成钢珠,可以大大缩短集体落纱细纱机机械手安装空纱管时间、降低对机械手动作精度的要求,且不损坏锭子、不影响锭子使用寿命,实现了节能降耗、安装效率高的目的。     

11—AN INVESTIGATION OF THE AIR-JET BULKING PROCESS

Experiments aimed at investigating the mechanism of the air-jet bulking or texturing process led to an interesting observation that the textured yarn emerging from the venturi was rotating in such a way as would temporarily untwist the yarn while it was in the jet. The indication is that false-twisting (or untwisting) occurs owing to the vorticity of the turbulent air in the wake of the yarn feed needle that bifurcates the air-stream. The various yarn-processing conditions separately affect the amount of false twist inserted. There is evidence to show that the direction of the vortex, and hence of the untwisting action, is dependent on whether the angular displacement of the feed needle from its central position is in a clockwise or anti-clockwise direction. A suggested mechanism of the process based on the untwisting and retwisting of the overfed filaments offers an explanation for the characteristic locked-in loop structure of air-bulked yarns.     

Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

The microstructural and large deformation rheological properties of model food gels were studied by performing notch propagation tensile testing on the gels using a tensile stage and observing changes in the microstructure of the gels during tensile testing using confocal laser scanning microscopy (CLSM). Heat-set whey protein (WP) gels containing either added sodium caseinate (NaCN) or sunflower oil droplets emulsified with WP or NaCN as the emulsifier protein were prepared in 0 or 50 mM NaCl. The WP gel structure strengthened in the presence of added NaCl and NaCN. The rheological properties of WP gels containing sunflower oil droplets emulsified with WP or NaCN were influenced by the NaCl concentration, oil concentration and extent of oil droplet aggregation in the gel or by the type of emulsifier protein used. During tensile testing, the notch length in all gels increased above a certain critical stress, leading to fracture of the gels through the notch. Also, the microstructural changes in the oil phase of emulsion filled gels subjected to tensile testing were influenced by the structural properties of the WP gel matrix and the proximity of the oil droplet to the fracture path.