首届现代家电终端管理年会精彩回眸——科学管理稳定终端队伍

为提高业界的终端管理水平。广泛凝聚各层次力量引导行业采取正确战略．战术。实现终端决胜的目标。我社于2006年4月8号9号在北京国际会展中心牵头组织召开了“首届中国家电终端管理年会暨全国首届家电营销人高级研修班”。通过实战专家和理论学者的点拨。共享互益决胜终端的经验。共寻“四化”环境下决胜终端的法宝。增进业界交流。促进家电行业的营销向健康科学的方向发展。 近几年。经常深入家电企业。与很多家电界的同仁的促膝交流。使我们深刻地感觉到。企业困扰于终端的问题越来越多。尤其是随着家电连锁零售企业的迅速崛起。使渠道运营日趋复杂和艰难。无论是中小企业还是大型企业。终端成为企业产品最终能否销售出去的非常重要的一个环节。“临门一脚”能否踢好。往往成为衡量一个企业管理水平的基础。可以说。终端正成为家电行业的一个火热的战场。考验着彼此的实力和能力，面对面的“肉搏战”式的竞争。不仅需要操作者的智慧。其背后更显示着一个企业综合管理水平。 交流家电经销代理经验。介绍家电营销方法。传达现代家电产品知识。办刊多年来。我们一直致力于为家电代理商．零售商．生产厂家提供实用的独具特色的内容。我们将会议精彩内容整理成文。分为人员管理和终端促销两大板块刊登。本期主要介绍人员管理的一些观点和看法。我们真诚地希望读者朋友能够有所收获。能够通过行业之间真诚的交流。共同为推进彼此的终端建设寻找到有效的方法。提高终端管理水平。最终实现终端决胜的目标。     

挂在风中的食物

成百上千的柿子一帘帘垂下来。如同一道道红色的瀑布。通体鲜红透亮．光艳夺目。即便是再破烂的院子。因为柿子架的存在。也变得喜气洋洋。通红的柿子。映红了农家的面孔。也点燃了他们心底的希望。     

身体和灵魂的距离

正如果在等待中,你的诺言是温暖的。我愿意用灵魂深处仅有的光明来与你交换。还有我青春的容颜。我的自由。可是我渐渐的不再相信你。不相信你若离若即的手心中,会有永远。不相信你背后的阴影,会放得下我洁白的爱情。我只是远远地注视着你。一个注定没有结局的约定。在黑暗中,我看到自己的心,像一朵花一样的苍老。没有疼痛。没有眼泪。只有平静。来自安妮。——题记     

巧妇能为无米之炊

今天，穷人帮助富人积累财富，是司空见惯的事情。每天电视台播放的富人成长的经历会吸引很多做着发财梦的穷人。他们津津乐道的结果。就是自己手中的空空如也。可富裕的人和制造富裕的人。用高度宣传和深度分销的手段。旱就利用眼球经济的影响。做出了广告的收益份额。结果是穷的更穷。富的更富。如果老百姓把自己的附加值管理好。不花时问看那些对自己没用的东西。自然电视台关于富人的节目。其收视率肯定下来。而老百姓在真正靠聪明才智取得的安身立命的经验会创造出更加广阔的传播市场。那时。富人就会在老百姓的节目上增加广告投入了。这才是和谐社会所期望的。而我们普通百姓在不占有更多资源的情况下。如何仅用个人智慧就能做出无米之炊呢？     

义利面包 回味无穷

曾经让北京人感到好口福的食品。除了全聚德的烤鸭、六必居的酱菜外。那就要属“义利面包”了。上世纪五六十年代。义利公司开发出的大果子面包。软硬适中。满口果香；维生素面包。软软的。掰开后那中间嫩黄的颜色。让你马上产生可以补充到维生素C的营养的联想；雪白松软的乳白面包。像被乳汁浸泽而成。打开纸包便荡漾出一股乳香。在北京长大的人。无论是南来的还是北往的。下至咿哑学语的孩提。上至耄耋老者。莫不对她情有独钟。如果说义利面包养育了北京的一代人。就决不是一句溢美之词。     

促销策划十一要素

现代商业活动离不开营销策划。一个完整的促销策划。由多种因素构成。只有将这些因素有机的结合。详细的落实。才能为销售的成功打下坚实的基础。本文作者将这些要素进行了系统的总结。在这时刊登出来。供企业决胜终端作为参考。     

组织结构：隐藏的决定因素

钻石和石墨。都由碳元素组成。却一个珍贵得价值连城。一个普通到平淡无奇。决定它们差异的不是成分。而是不同的结构。同样。决定企业发展的不是某个精明强干的职业经理人。而是隐藏在他背后的组织结构。[编者按]     

味无新旧，适口者珍

在创新汹涌的年代。固守传统反而是一种特立独行。天伦王朝盛华瑄中餐厅新任主厨陈东．来自广东河源。虽是客家人。却做得一手地道的广府菜。本组菜品中有数道来自于他即将推出的新菜牌。其中不乏传统的老菜。说是“老”。也仅仅是相对于当下不断涌出的新菜而言。对于很多厨师来说。在其从厨生涯中。能够体现其精湛的技艺与烹饪理念的。就是这几道“老”菜。“老”并不可怕。如何把老菜做精。才重要。     

加拿大美食尽享枫蜜

加拿大地域广阔。东部和西部濒临大洋。中间有山川峡谷．湖泊平原。多样的地理环境。造就了加国食物原料的多样化。加拿大也是一个移民国家。土著居民是印第安人，后来者是欧洲人，近年来。更成为世界各地移民聚集的中心。多样的民族文化．也造就了食物的品种多样化。我们就从西到东。漫步这片五彩缤纷的土地，享受一次美食的旅途吧。[编者按]     

使用家电须“八防”（1）

厂家和经销商在培训导购人员的时候。最重视的就是相关产品知识的培训。而每当顾客询问一些常识性知识的时候。导购员就会有些语迟了。一些导购员对于销售产品的基本知识可以倒背如流。而产品知识以外的就一概不知。尤其是一些导购员。在日常的生活中往往对这些用电的常识性知识不感兴趣．或者就是由家里的男性负责。所以知之甚少。当顾客提问的时候。没有专业。详细的给对方解答。尤其是那些老年顾客，对基本的用电的常识性的知识。更是需要导购员的现场灌输。所以，无论是厂家，经销商还是导购员自己。都要重视终端人员对基本的知识的掌握。也许你掌握的一个很不起眼的常识。一句很短的叮嘱．赢得了顾客的认可。并为你带来意外的收获。下面就是一些使用家电产品应该注意的事项。建议厂家作为导购员基本的培训课程。     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

丹蒽醌对氧化脱胶苎麻纤维理化性能的调控

为解决苎麻氧化脱胶中纤维容易被过度氧化而性能受损的问题,在氧化脱胶液中添加了具有纤维素和半纤维素保护效果的试剂 1,8-二羟基蒽醌（丹蒽醌）,并通过调节1,8-二羟基蒽醌的用量实现了对苎麻纤维理化性能（强伸性能、聚合度、半纤维素含量、制成率等）的调控。结果表明,1,8-二羟基蒽醌用量越高,纤维中半纤维素含量、制成率越高;但纤维强伸性能随1,8-二羟基蒽醌含量先升高后降低;当1,8-二羟基蒽醌的用量为2 %时,脱胶的综合效果最佳,此时纤维的断裂功、聚合度、半纤维素含量、制成率比不使用1,8-二羟基蒽醌时分别提高了41.0%、2.0%、17.3%、7.0%;此外,使用1,8-二羟基蒽醌后,脱胶废水的COD值降低了40%,大幅度提高了氧化脱胶工艺的环保性。     

Dietary taurine reduces zinc-induced toxicity in male Wistar rats

Taurine is an agent for treating the heavy metal intoxication and presence of metals such as zinc, copper, and iron may have a role in heavy metal toxicity, a study was undertaken to investigate the effect of taurine on the toxicity of zinc in male Wistar rats. The rats were divided into 8 groups and fed different diets with or without supplement of 5% taurine and 150 to 600 ppm zinc for 2 mo. It was found that the body weight of rats, the ratios of liver and kidney weight to body weight, and the level of glutathione in the liver were decreased with increasing the dose of zinc. The levels of zinc in the liver, kidney, and plasma, the levels of malondialdehyde in the plasma, the levels of thiobarbiture acid-reactive substances in the liver, the activities of aspartate transaminase, alanine transaminase in the plasma, the levels of blood urea nitrogen and creatinine in the plasma of rats were increased with the increasing dose of zinc. Hence, symptoms of zinc toxicity in rats included loss of body weight, hepatotoxicity, and nephrotoxicity. However, these toxic effects of zinc were significantly reduced when the rats fed diet with supplement of taurine. Furthermore, the level of zinc in the feces of rats treated with taurine and zinc was higher than that of rats treated with zinc alone. It indicated that taurine thereby leading to a decreased absorption of dietary zinc and promoted excretion.     

乙烯基类聚合物鞣剂共单体种类配比与应用性能相关性的研究

采用单因素二次回归正交试验研究了乙烯基类聚合物鞣剂共单体种类、配比与应用性能的相关性,通过比较不同共单体及其不同配比的乙烯基聚合物鞣剂复鞣革样与对比革样的性能,得到了不同共单体对鞣剂应用性能的贡献。结果表明：含极性基团的共单体有利于复鞣革样抗张强度、耐湿热稳定性的提高,但影响革样的柔软性和革样胶原纤维的柔韧性;共单体丙烯酰胺对复鞣革样的丰满性具有特殊的贡献,鞣剂分子中引入丙烯酸酯类共单体有利于复鞣     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

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。     

Alleviating bottlenecks in a microbiology laboratory

This paper presents the application of Operational Research methodology to the logistics of food testing at a microbiology laboratory. Firstly, bottleneck analysis is used to identify the two most crucial, of the eight, stages. The two bottleneck stages, of sample pipetting and agar distribution into Petri dishes, are then subjected to special purpose scheduling analyses. The scheduling algorithms are each illustrated without undue technical detail. Reversal in the priority order of sample pipetting and the, related, plate labelling process, results in a 22% efficiency gain. Similarly, co-ordination of the production schedule of the agar in which the samples are grown, with the test sample sequence, substantially reduces agar requirement and wastage. The overall effect on the entire process is to allow continuous testing throughout the day and an increase in the capacity of the laboratory of over 20%, with no additional staff or capital investment.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

振动条件下堆码位置对猕猴桃贮藏品质的影响

根据贮运过程中的实际情况,实验研究了堆码高度对猕猴桃贮藏品质的影响。分别研究了经历了10 Hz频率振动,不同堆码位置的猕猴桃果实放入0、5、10 ℃三种不同温度的冷库贮藏,其硬度、可溶性固形物含量、可滴定酸含量、维生素C含量和丙二醛含量变化。结果表明,不同堆码位置的猕猴桃果实硬度、果实可滴定酸以及维生素C含量均呈下降趋势,可溶性固形物和MDA含量均不断上升。研究发现处于中层的猕猴桃果实贮藏效果最好。因此,振动条件下堆码位置会明显影响猕猴桃贮藏品质,实际贮运过程中应加强对上层和底层果实的缓冲包装。     

Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer

ABSTRACT:  The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 °C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 °C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 °C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp.