考古学视野下的四川盆地古代制盐技术——以出土遗迹、遗物为中心

近年来，四川盆地盐业考古有较大进展。以龙灶为代表的制盐遗迹和以尖底杯、圜底罐为代表的先秦制盐遗物的大量出土，初步揭示了古代井盐制盐工艺中诸多不为人知的技术细节，结合文献材料，能够大体复原先秦盐业生产技术的全流程。     

论盐行业资源的有效利用及合理配置模式──兼谈盐行业改革的思路

社会主义市场经济体制的逐步确立，给盐业这一古老的行业提出了生存与发展的问题。由于管理体制的种种弊端，盐行业特别是制盐企业处境艰难。但是，由于这一商品的特殊性，决定了它在社会经济活动和人们日常生活中的特殊地位。盐业不能也不可能死亡，但是也不能再躺在计划经济的摇篮里做着与市场隔绝的美梦，形势要求盐业主动进入市场。本文以在分析盐行业管理体制现状的基础上提出盐行业进入市场进而实现资源的有效利用及合理配置的模式。     

二十世纪中国古代盐业史研究综述

盐是中国古代最稳定、最重要的专卖商品,在国家财政收入中没有任何一种商品能与之相提并论,而且盐业与国家的经济、政治、军事、文化等也有着密切的关系。盐业史不仅是中国经济史研究     

近年来东周时期齐国盐业考古新发现

近年来,文物考古部门对东周时期齐国部分盐业遗址群进行了系统调查、详细勘探、试掘、大规模发掘工作,获取了一批新资料。进一步了解了东周时期齐国盐业遗址群的分布特点、规模,制盐单元堆积特点与构成,盐业聚落功能区划,盐井、盐灶、煮盐工具陶圜底罐（瓮）形态、特征及呈现的制盐工艺流程,同该地区殷墟时期至西周早期盐业聚落形态、盐业生产的差异等。     

盐业长远发展的基础--县级盐业机构

通过在县（市、区）城设立盐业机构对盐业市场的影响及发展进行了较为较全面的分析,论述了县级盐业机构对盐长远发展的重要作用。     

滇盐发展的历史特点

云南是中国主要的井矿盐产区之一。盐业的发展不仅历史悠久，富有地方、民族特色，而且对云南历史的发展有过重要的影响。一、历史悠久．源远流长。云南是人类发祥的故乡之一，这与云南产盐不无关系。至迟不晚于公元前２世纪的汉代，已有滇盐生产的记载。唐代以后，云南盐业生产继续发展。二、矿藏丰富，遍及全省。云南岩盐资源丰富．广泛分布于滇中、滇西和滇南地区，并形成云南三大产盐区。三、以盐为币，一大奇观。在中国传统文化中，盐为“国之大宝”．在云南．以盐作为一般等价物的货币参与交换，延续两千年之久，这是云南历史上一大奇观。四、滇南大政，惟铜与盐。盐业经济发展，对云南政治、经济、社会的发展，都有着重要的影响。五、移卤就煤，历史奇迹。本世纪３０年代，张冲在云南移卤就煤成功，是盐业史上的一大创举，也是科技史上的一大奇迹。上述方面，构成了滇盐历史发展的基本特点。     

盐政执法的难点与对策

盐政执法的难点与对策四川省雅安盐业分公司王建勇关键词：盐业管理加强盐政执法，依法治盐，是盐业经济健康发展的客观要求。近年来，各级盐业行政执法机构，通过开展盐政执法，加强盐业市场管理，有力地打击了私盐违法活动，维护了盐业正常的产销秩序。但由于法规、制度...     

盐业立法和执法的正本清源

盐业立法和执法的正本清源陈学文“五味之中，唯盐不可缺”，“盐，为化工之母”。古往今来，历代统治者十分重视盐的生产和销售。近几年来，党中央、国务院更是把盐业管理摆在十分重要的地位。一九九０年国务院颁布了《盐业管理条例》，一九九三年国务院召开了“中国２０...     

近年来中国盐业考古领域的新进展

盐乃“国之大宝”。世界上无论任何国家和地区,盐既是民生之必需,也是国家财政赋税收入的一项重要来源,甚至是一项重要的战略资源。 有关盐业史的研究,我国有着悠久历史。进入上世纪80年代以来,我国的盐业史研究进入到一个新时期。20世纪90年代,已积累了相当一批成果。     

关于"三盐"问题的探析

“三盐”问题，即“盐业、盐场、盐工”问题，是当前江苏盐业经济发展中存在的突出问题和主要矛盾。正确分析和把握处理好“三盐”问题，是贯彻落实以人为本和科学发展观，加快江苏盐业经济更快更好发展的一个重大的实践课题和必然要求。     

The association between the colour of a container and the liquid inside: An experimental study on consumers’ perception,expectations and choices regarding mineral water

Multisensory interactions have been shown to affect food and beverage perception. Here we investigated if the colour of a plastic cup can affect the perception and expectation of the mineral water that is served in it. In Experiment 1, the participants were required to evaluate freshness, pleasantness, level of carbonation, and lightness of 3 different kind of mineral water (natural, slightly carbonated and carbonated) using visual analogue scales. The water was served in white, red, and blue plastic cups. In Experiment 2, we investigated the participants’ expectations regarding the water served in the same coloured plastic cups without tasting the liquid. In Experiment 3, we investigated if the participants chose to drink a given kind of water when served in a plastic cup of a specific colour. The results of Experiment 1 showed that people perceived mineral water as more carbonated when contained in a red or blue plastic cup, than when contained in a white cup. In Experiment 2, the participants expected the sparkling water contained in a blue cup to be less carbonated than the same water contained in a red or white cup and the slightly carbonated water more carbonated when served in a white or red cup with respect to the blue cup. Moreover, people expected the water to be fresher when contained in a white cup than in a red cup. In Experiment 3, the participants preferentially chose a white plastic cup to taste still water and blue or red cup to taste slightly sparkling water. These results clearly demonstrate that people’s perceptions, expectations, and choices regarding mineral water are differently modulated by the colour of the container where the liquid is served. The present study has important implications not only for understanding the multisensory interactions affecting beverage perception, but also for marketing and packaging design purposes.     

Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis

ABSTRACT:  In this study, photooxidation of sour cream packaged in cups with different light barrier properties was investigated. The sour cream was light exposed for 36 h with a standard fluorescent light tube, simulating storage conditions in many Norwegian grocery stores. Three different cups were evaluated: a white cup, a cup with medium light barrier (LB), and a cup with high LB. The quality of the sour cream was evaluated by sensory analysis and front face fluorescence spectroscopy. The sour cream stored in white cups became very rancid during the light exposure, with a rancid flavor score of 7.8 on a scale from 1 to 9, where 9 is the highest intensity. Cups with high LB gave best protection against the light. The sensory assessors could not distinguish between sour cream stored in cups with high LB and sour cream stored in the dark. The rancid flavor intensity for the cups with medium LB was significantly different ( P  < 0.05) from both the white cup and the cup with high LB. The sensory flavor intensities indicated that with 36 h of light exposure, only a cup with high LB will protect the sour cream sufficiently. The fluorescence measurements corresponded well with the sensory analysis as the photosensitizers were somewhat degraded for sour cream stored in cups with medium LB and most degraded in the white cups. For the cups with high LB, the fluorescence peaks that originated from the photosensitizers were all intact.
PRACTICAL APPLICATION: Dairy products such as sour cream will develop off-odor and taste faults ("sunlight taste") in a few hours if exposed to sufficient fluorescent lightning in the grocery stores. A light barrier can be incorporated in the packaging material to protect the dairy products from the light. Our experiment showed that the incorporation of a black pigment into 1 of the 3 plastic layers in the cup for packaging of sour cream protected the sour cream from degradation when exposed to light.     

Cup texture influences taste and tactile judgments in the evaluation of specialty coffee

It has been demonstrated previously that the surface textures of product packaging and servingware can impact the perceived taste and mouthfeel of various different foods and beverages. The present study was designed to investigate whether coffee cups with different surface textures would influence the judgment of taste and mouthfeel attributes in specialty coffee by experts (Q-graders) and amateur consumers alike. A total of 231 participants were tested in one of the three studies. A preliminary test conducted at a specialty coffee event in Russia indicated that rubbing a swatch of sandpaper whilst drinking coffee influenced perceived body and aftertaste qualities. In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. Both Q-graders and amateurs judged the aftertaste as significantly dryer when tasted from the rough rather than from the smooth cup. The perception of body was not significantly affected in any of the experiments. These results demonstrate that haptic cues influence the judgment of basic tastes as well as mouthfeel attributes in specialty coffee, for both experts and amateur consumers. Such results should be considered by the industry when designing innovative coatings for coffee cups. In addition to innovation, though, it is important to create cups that convey some functional and/or perceptual benefit for the coffee drinking experience.     

饮料纸杯:过去与未来

<正> 纸杯的用途非常广泛,不论是热饮料或冷冻饮料,均可以其来盛载饮用。采用一次性的纸杯,远比采用多次使用的金属杯、玻璃杯或陶瓷杯卫生,而且废弃方便。另一方面,纸材比其他包装材料更适合于印刷,故能很容易在其表面印上各种精美的图案或宣传     

婴童用水杯(壶)关键性质量安全技术指标标准解读

婴童用水杯(壶)作为一类食品相关产品,其质量安全与食品安全同等重要,但目前我国对婴童用水杯(壶)这一产品尚无明确的国家标准。因此该行业积极制定相应的团体标准,详细规定婴童用水杯(壶)的各项安全性指标,对行业发展起到了很好的推进作用。本文通过总结目前国内对婴童用水杯(壶)产品质量安全监管的情况,以及国内外相关标准现状,着重对该婴童用水杯(壶)团体标准中重点技术性指标进行解读,以期为生产企业、检验机构更好地理解标准提供参考。     

“冷分解-正浮选-洗涤”法生产氯化钾物料衡算

针对“冷分解-正浮选-洗涤”法氯化钾生产工艺,运用水盐体系相图“杠杆规则法”对生产全过程进行了物料衡算。计算过程直观快捷、结果准确;计算出的分解加水量和洗涤加水量均为最佳加水量,保证了产品氯化钾的产率和质量;计算结果对评价生产过程的各项指标,如产量、质量、生产强度、消耗定额以及生产成本等,具有重要的指导意义。     

New Measured Weight for One Cup Raw Kale Reduces Nutrient Intake of Individuals Following the Wahls™ Diet

Kale is a nutrient-dense, dark-green leafy vegetable often eaten raw in salads or added to smoothies. The USDA National Nutrient Database for Standard Reference Release 26 reports the weight for one cup raw, chopped kale as 67 grams, among the highest for raw leafy vegetables. Objectives: Measure the weight of one cup moderately packed raw kale with stems and tough midrib parts removed and evaluate the impact of the new cup weight on nutrient intake of individuals consumingraw kale. Methods: Six staff members measured curly and lacinato kale using standard procedures and 14 study participantsconsuming 4-6 cups raw leafy vegetables/day measured one cup curly kale in their usual manner. Twenty-seven dietary recalls obtained from participants following the Wahls™ diet were entered intothe Nutrition Data System for Research and then recalculated using staff-measured curly kale cup weight. Results: Mean(SE) staff cup weight for lacinato kale was significantly higher than curly kale [21.3(1.4)g vs 16.0(1.4)g; p<0.0001]. Percent refuse was also higher for lacinato kale [mean(SD) 42.0(11.4)% vs 28.5(3.9)%; p=0.012]. Mean(SD) weight of moderately packed participant-measured cups [17.5(6.4)g]was similar to staff cup weightbutfirmly packed participant cupsweighed more [46.4(4.1)g]. Intake of vitamins K, C, A, manganese, copper, and folatewere significantly lower for diets calculated with the staff cup weight (p<0.0001). Conclusions: The new measured cup weight of raw kale is lower than previously reportedand reduces nutrient levels in diets containing raw kale. Verification of cup weights for other raw leafy vegetables may be warranted.     

The drinking experience: Cup or content?

Fluid food products are always consumed from a container: a package, a cup, a bowl, and so on. The properties of this container may affect how the food is experienced. In the present study, we develop a method to study the effects of container properties on the experience of drinking beverages. Participants either evaluated empty cups made from different materials, or they evaluated the experience of drinking hot tea or a chilled softdrink from these cups. In all three conditions, the same set of attributes was used. The results suggest that for many attributes the drinking experience followed the experience of the cups. However, some deviations were also evident. Ratings on the cold-warm item increased when hot tea was consumed from some of the cups, probably related to the increase of the outside temperature of the cup. Differences between conditions for other items (e.g., robust-fragile, strong-weak), however, do not seem to be related to physical changes of the cup and may have a semantic or emotional origin.     

应用3D打印技术的运动文胸模杯个性化定制

为了使运动文胸模杯更加合体舒适,探索了基于逆向工程对运动文胸模杯建模,运用3D打印技术制作模杯的方法,首先通过三维人体扫描仪扫描人台获取点云数据,再运用Geomagic Studio软件优化点云数据,构造胸部NURBS曲面,根据模杯款式及体表曲率,运用UG软件截取模杯轮廓并对截取曲面进行厚度设计,3D打印运动文胸模杯模型过程中,首先对创建的模型切片,再运用光固化原理对模型进行3D打印,最终制得3D打印运动文胸模杯。同时分析了3D打印运动文胸模杯内表面与人台体表曲面之间存在的误差,其中曲面重构平均偏差为0.01mm,3D打印机精度为0.03mm。结果表明,结合逆向工程,运用3D打印技术,可以生产出合体的模杯,实现女性运动文胸模杯的个性化定制。