浅谈低压配电监控系统的研制

随着计算机网络技术及电子信息技术的不断发展,人们对电力的质量及环保提出了更高要求。将计算机网络技术及电子通信技术应用于电压配电系统监测及控制领域,并研制出低压配电监控系统,通过电压配电监控系统,实现对配电网数据的采集、监控、管理及负荷监控等功能,为管理者及时提供电气系统各种电气参数及信息,实现系统监控的远程化及网络化,从而保障供电品质及可靠性,节约电力成本及检修成本,为企业获得良好的经济效益及社会效益。     

让莱卡成为一种时尚——访英威达服饰部全球内衣及泳衣类总监Michelle Rice

Michelle Rice 作为英威达服务业务全球内衣类及泳衣类总监,Michelle Rice主要负责英威达服装部的内衣及泳衣业务,管理一系列品牌及产品,其中包括LYCRA（莱卡）纤维品牌及LYCRA2．0服装技术。Rice女士带领她的团队,规划内衣及泳衣业务的全球战略发展,管理现有的及新的营销模式,开发服务于整个价值链的创新科技方案。     

中上层鱼类及加工副产品高值化利用的研究进展

中上层鱼类及加工副产品的高效利用是我国海洋鱼类资源综合开发利用的重要研究方向,中上层鱼类产量巨大、营养丰富,从不同领域研发中上层鱼类及副产品,具有重要的经济价值和实践意义。目前,主要从中上层鱼类及加工副产品中营养成分的角度出发,加工优化食用制品以及提取利用其中的蛋白质、脂肪、矿物质等,从而研发营养功能制品、医药品及调味品等。本文从鱼糜及鱼糜制品、生物医药及制品、鱼油提取及制品、调味品、休闲食品以及其他制品等方面,综合论述了中上层鱼类及加工副产品高值化利用的研究进展,并展望了中上层鱼类及加工副产品广阔的研究方向及发展趋势,旨在有效提高中上层鱼类及加工副产品的附加值,为其更深入的研究利用提供参考。     

无损检测技术在掺假肉及肉制品中的应用进展

掺假肉及肉制品是全球普遍关注的食品安全问题,食用掺假肉及肉制品可能引发消费者的健康隐患。无损检测技术在鉴别掺假肉及肉制品中有重要的应用,包括红外光谱技术、拉曼光谱技术、高光谱成像技术、多光谱成像技术、核磁共振技术、电子鼻及电子舌技术。无损检测技术具有传统检测方法没有的优势,其优点包括经济、无损、准确及短时间内检测大量的掺假肉及肉制品等。文章综述了光谱学和生物传感器两类无损检测技术在鉴定掺假肉及肉制品的原理及实际应用,对无损检测技术在掺假肉及肉制品中的发展进行总结与展望,以期为完善鉴别掺假肉及肉制品的无损检测技术提供一定的理论参考,保障肉及肉制品的安全性及真实性。     

蛋白质组学技术及其在乳及乳制品中的应用研究进展

蛋白质组学技术是近年来生命科学研究的重要工具,在食品、医学及动植物研究领域具有独特优势。利用蛋白质组学技术研究乳及乳制品,深入阐明其中蛋白质的表达及动态变化已成为当前的研究热点。该文主要综述了蛋白质组学的概念、常用技术及应用领域,重点介绍蛋白质组学在乳及乳制品领域,特别是在乳脂肪球膜蛋白、乳清蛋白、乳及乳制品加工过程以及干酪制品中的研究应用,探讨了目前乳及乳制品蛋白质组学研究中存在的问题与局限,并对蛋白质组学及其在乳及乳制品中的应用前景进行了总结与展望,为应用蛋白质组学技术深入研究乳及乳制品提供了理论依据。     

红薯及红薯叶综合利用及深加工技术

红薯是中国的主要粮食作物之一,对红薯及红薯叶综合利用及深加工技术研究进行综述,并展望未来红薯及红薯叶深加工技术及产品开发发展方向。     

面粉厂空压机常见故障的原因与对策

指出空压机常见的故障及事故类型,分析引起故障及事故的原因,提出处理故障及事故的相应措施.     

2018年全球包装纸及纸板生产及消费概况

核心提示:本文对2018年全球包装纸及纸板和主要纸种的生产及消费情况以及贸易情况进行了简要分析和介绍。1全球包装纸及纸板的生产及消费情况1.1包装纸及纸板生产量和消费量2009—2018年全球包装纸及纸板生产及消费情况见图1。从图1可以看出,全球包装纸及纸板生产量及消费量呈逐年递增态势。2018年全球包装纸及纸板生产量2.5614亿t,较上年增长4.21%。消费量2.5610亿t,较上年增长3.84%,人均年消费量为34 kg(75.04亿人)。2009—2018年,包装纸及纸板生产量年均增长率3.36%,消费量年均增长率3.45%。     

降尿酸天然生物活性物质作用机制研究进展

文章基于嘌呤代谢及尿酸的生成途径,概述天然生物活性物质的4种降尿酸方式及作用机制,重点分析了天然提取物、蛋白酶解物及多肽、益生菌等活性物质的降尿酸作用方式及研究成果,并对药食资源开发、医学辅助食品及抗痛风天然药物的研制前景进行展望。     

纺纱质量数据管理系统的研制与应用

介绍纺纱质量数据管理系统的研制及使用情况。运用VB及数据库技术编制了质量数据管理系统,该系统分为输入、查询统计及辅助三个模块,分别介绍了各模块的构成及功能,并以实例显示了纺纱质量指标的查询统计结果及分析结果,认为:纺纱质量数据管理系统能迅速进行质量状况评价及找出质量薄弱环节,大大提高质量管理工作的效率。     

丁腈胶辊与丁腈胶圈应用技术同改善成纱质量间的重要关系

阐述了胶辊结构、硬度与成纱条干、强力的关系,胶辊硬度与摩擦因数、钳口线宽度的关系;胶辊直径、套差与成纱质量的关系;分析了低硬度胶辊改善成纱条干的机理,指出胶辊制作中必须注意的问题及纺纱工艺配置.胶圈应用中应重视表面粗糙度、摩擦因数、内周长尺寸及抗拉强度等性能指标.分析了胶圈配置的原则,并对表面处理胶辊的作用机理作了分析,对化工涂料配比原则、操作要求及注意事项作了介绍.     

Nitrogenous constituents in the urine of cattle,sheep and goats

Ten samples of urine from dairy cows, five from sheep and four from goats were analysed to assess the distribution of urinary nitrogen (N) among various chemical constituents in order to gain a better understanding of the reactions undergone by urinary N in soil. Total N in the cow urine ranged from 6.8 to 21.6 g N litre^?1, of which an average of 69% was present as urea, 7.3% as allantoin, 5.8% as hippuric acid, 3.7% as creatinine, 2.5% as creatine, 1.3% as uric acid, 0.5% as xanthine plus hypoxanthine, 1.3% as free amino acid N and 2.8% as ammonia. In the sheep urine, total N ranged from 3.0 to 13.7 g litre^?1 of which an average of 83 % was present as urea; creatine accounted for 5.3% of the N; hippuric acid and allantoin both accounted for 4.3%, while each of the other constituents amounted to less than 1% of the total N. The goat urine was similar to the sheep urine but with a lower ratio of creatine to creatinine and a somewhat higher proportion (2.0 %) of the total N as amino acid.     

基于稳健设计理论的平面机构优化设计

运用稳健设计理论,以连杆机构的几何参数为设计变量,以满足曲柄摇杆机构及传动角条件为约束。以再现轨迹精度最佳为目标函数。同时考虑连杆件制造精度对轨迹精度的影响。采用蒙特卡罗法采样和多目标遗传算法对机构进行稳健优化设计。计算结果表明：该方法更符合实际情况,且当设计变量发生变异时,能有效保证机构的运动轨迹精度。     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

Influence of pectin modification on water binding properties

Water can be bound to food components and products as non-freezing, freezing-bound and free water. The interactions are crucial for any application as well as for food consumption and digestion. DSC was applied to examine the amounts of the different types of water bound to pectin, a biomacromolecule that is used as gelling and stabilising agent in many food products. One commercial high-methoxylated citrus pectin and three modified samples, prepared by acidic and alkaline demethoxylation as well as amidation, were tested. The water content of dry samples depended mainly on the molecular parameters, especially the content of hydrophilic groups at the galacturonic acid that was increased by demethoxylation and amidation, as well as on monovalent cations of the pectins. The water–pectin interactions of wetted materials were additionally influenced strongly by the availability of hydrophilic groups that depended on material properties such as amorphous or crystalline state, powder bulk and solid density and porosity as well as particle size, surface and porosity. Small amorphous porous particles, whose polar groups were rapidly available without prior softening and swelling, accelerated water uptake. Non-freezing and freezing-bound water, bound closely to the pectin molecules, depended on the number and type of polar groups. Free water, bound in micro- and macro-capillaries as well as voids within and between the pectin particles, was influenced by hydrophilic as well as hydrophobic groups of the samples. There was a strong impact of the pre-treatment during processing and modification.     

Optimizing the diet with whole grains

Dietary recommendations may be perceived by the general population as causing a shift to less food and perhaps to less aesthetically pleasing foods often resulting in noncompliance. Technology can play a key role in this scenario by creating new formulated foods as well as by utilizing technology to modify whole foods or foods containing whole foods and enhancing both their health benefits and acceptability. At present we have evidence for a positive role in health of nutrients and many nonnutrients in foods, such as whole grains. However, all the linkages between dietary components and disease are not clear. Therefore, it is critical to design not only appealing formulated foods, but to also ensure adequate consumption of whole foods in order to obtain those compounds we know to be linked to good health, as well as those yet‐unknown compounds or interactions in food that are also linked to good health. In all cases, the technical and functional properties of food, as well as the nutritional, must be considered in order to optimize acceptability and assist in achieving compliance in meeting dietary recommendations.     

Changes in the nutrient quality of meat in an obesity context

Today, being either overweight or obese is becoming the norm both in developing and developed countries. Developing countries often experience a double burden of nutrition-related diseases, as both over and undernutrition are experienced, with overweight presently exceeding underweight in most developing countries. Global diet trends such as moving from a traditional diet to more refined foods and increased sugar and saturated fat intake are identified as contributing to excess energy intake. The nutritional content of meat is non-homogenous and dynamic and meat has changed considerably in fat content, in many countries, during the last decade due to consumer demand. Choosing a particular meat cut of a specific fatness level, prior to cooking and consuming it without added high energy condiments, as well as trimming on the plate, can make a significant contribution to decrease energy intake, from a total diet perspective. Prudent portion size is also of importance. Meat is recognised as an important source of protein, vitamin B(12), Vitamin D and essential Omega 3 fatty acids, as well as bio-available minerals such as iron, zinc and selenium.     

超支化聚合物在印染工业中的应用

超支化聚合物具有特殊的结构和性能.其包含大量的枝化结构,可提高溶解度;其大量的链端官能团.可提高反应性.因此,超支化聚合物在纺织印染行业中的研究和应用受到广泛关注,如超支化聚合物可作为双氧水漂白稳定剂,在涂料染色和印花中作为黏合剂,与聚丙烯共混纺丝改善其可染性,对棉、麻、真丝等天然纤维改性以实现无盐染色,对纤维表面进行功能性后整理,以及利用其絮凝和螯合作用而用于印染废水处理等.     

锦棉交织物前处理工艺初探

采用传统的全棉煮漂一浴法和改进的煮漂一浴法,以及精练酶煮漂一浴法对锦棉交织物进行前处理,测试了半制品的手感、白度、毛效及弹性.结果发现,传统的前处理采用高温强碱,对锦纶的损伤较大;采用Na2CO3取代NaOH煮练,效果较佳;生物酶煮练则使用助剂少,对锦纶损伤低,效果佳,且对环保有利.     

Carbon dots: Principles and their applications in food quality and safety detection

ABSTRACT

In the past ten years, as a novel and prospective nanomaterials, carbon dots have acquired tremendous attention for their unique optical and physicochemical properties, high compatibility and low cost, as well as great potential in sensing area. This review aims to present the current detecting principles based on carbon dots and other nano biological technologies, involving fluorescence quenching and recovery mechanisms. The synthetic and modificatory approaches in making carbon dots including top-down and bottom-up methods, as well as surface passivation and heteroatom doping ways are introduced. Their applications in food area, concerning detection of nutrients, restricted or banned substances as well as foodborne pathogenic bacteria and the toxins secreted are discussed. Finally, the difficulties to be overcome or problems to be solved are presented, and other novel techniques to combine with carbon dots to obtain more stable and specific nanosensors in various fields are proposed. Although carbon dots based sensors have shown the potential in sensing aspect of food area, as food samples are complex in compositions that may cause interferences, more novel techniques are needed to combine with carbon dots to develop sensitive and specific sensing probes.