试论我国制盐行业的发展方向

简要概述了我国制盐行业的现状，分析了阻碍我国制盐行业发展的原因，总结了大规模生产的优势。提出了壮大我国制盐企业的途径和发展前景。     

数控喷涂机伺服进给系统的设计与研究

介绍一种适合高速轻载的直线进给系统的结构形式。通过对数控喷涂机横向进给系统的设计研究，并对同步带直接驱动单元的结构形式和特点的分析，得出一种适于高速轻载的直线进给系统的驱动方式。     

对桑蚕茧(鲜茧)收购实施质量监督的有力保证--关于江苏省<桑蚕茧(鲜茧)分级及检验方法>强制性标准宣贯的几点体会

江苏省《桑蚕茧 (鲜茧 )分级及检验方法》(ＤＢ32 / 32 0— 1999)强制性标准 (以下简称《标准》) ,在经过国内茧丝业资深专家的认真审定后 ,由江苏省质量技术监督局批准颁布 ,于 1999年 9月1日在全省实施。告别了江苏省桑蚕鲜茧收购 50年无标可依的历史 ,鲜茧收购实行质量监督有了实质性的进展。为了使《标准》真正落到实处 ,省质量技术监督局、省茧丝绸行业总会联合发文 ,要求各地认真宣贯。本文就《标准》宣贯及实施过程中接触到的一些问题 ,谈几点体会 ,与同行共同探讨 ,不当之处 ,请指正。　　1　正确认识历史 ,客观评估现状 ,是贯彻《…     

新形势下纺纱厂质量管理的特点

介绍了当前现代纺纱厂在面临新挑战的情况下,质量管理的目标及手段;指出ＵＳＴＥＲ在线监控系统是现代纺纱厂质量管理的技术手段,可及时发现设备生产的突发性问题,并提供相应的质量信息和技术信息,为技术人员及时找出问题和解决问题提供了依据。而试验室测试对在线监控系统有检验和校准作用。     

运动饮料的开发

论述了运动饮料配方设计的理论基础,举例说明了一种运动饮料的开发,并对运动饮料的发展方向提出了建议。     

Effects of dietary sources of vegetable oils on performance of high-yielding lactating cows and conjugated linoleic acids in milk

This study was conducted to examine the effects of dietary supplementation with vegetable oils on performance of high-yielding lactating cows and conjugated linoleic acid (CLA) content in milk fat. Twelve lactating Holstein cows in early lactation (30 to 45 d postpartum) were used in a triple 4 × 4 Latin square design. In each period, the cows in each group were fed the same basal diet and received one of the following treatments: 1) control (without oil), 2) 500 g of cottonseed oil, 3) 500 g of soybean oil, and 4) 500 g of corn oil. Each experimental period lasted for 3 wk, with the first 2 wk used for adaptation to the diet. Supplementation with vegetable oils tended to increase milk yield, with the highest milk yield in the cottonseed oil group (35.0 kg/d), compared with the control (34.4 kg/d). Milk fat percentage was decreased, but there were few effects on percentage and yield of milk protein as well as milk fat yield. The cows fed added soybean oil produced milk with the highest content of trans-11 C_18:1 (23.8 mg/g of fat), which was twice that of the control (12.6 mg/g of fat). Content of cis-9, trans-11 CLA in milk fat increased from 3.5 mg/g in the control to 6.0, 7.1, and 10.3 mg/g for the cows fed oils from cottonseed, corn, and soybean, respectively. A significant linear relationship existed between trans-11 C_18:1 and cis-9, trans-11 CLA. Supplementation with oils doubled the content of total fatty acids in blood plasma, with little difference between different vegetable oil sources. Octadecenoic acid content was significantly higher in blood plasma of animals fed added oils from cottonseed and soybean than those fed with corn oil and control. The plasma trans-11 C_18:1 content was significantly higher in the oil-added animals than in control. Supplementation of vegetable oils tended to improve milk production of lactating cows, and the CLA content in milk fat was significantly increased. Soybean oil seemed to be the optimal source to increase CLA production.     

“后城中村”时代村民的市民化研究——以广州猎德为例

以广州市猎德城中村改造为例,结合深度访谈、参与式观察和文献分析等质性研究方法,分析回迁安置小区村民的市民化状况,探讨改造所带来的积极意义与未竟任务.实证表明,猎德改造改善了人居环境和村民经济状况,促进了不同阶层的混合居住,为村民的市民化创造了有利条件.然而,由于村民恪守传统的思维方式、行为习惯和安全策略,改造后的猎德在集体土地转制、集体公司市场化运营、村民谋生方式和角色认同转变等方面仍面临巨大阻力.因此,这种改造模式只能造成村民的“被动市民化”,即被动地接受改造所带来的社会经济效益,实质上游离于城市的经济社会文化系统之外.最后,分别从观念与实践的角度为推动村民的“主动市民化”提出若干建议.     

原子荧光法测定食品添加剂甲壳素中痕量砷的研究

研究了原子荧光法测定食品添加剂甲壳素中痕量砷的方法。采用HF-HNO3-H2O2体系,微波加热消化试样,测定砷相对标准偏差为2.49%,回收率在93.6%～106.1%之间,方法具有快速、简便、准确的特点,实用性强。      

氧化电位水处理杀灭速冻饺子肉馅微生物

对利用氧化电位水(EOW)杀灭肉馅细菌的工艺及参数进行研究。杀菌实验结果表明,在肉水比低于1:6(m/V)的条件下,将冷鲜肉置于酸性氧化电位水(EO-A)中浸泡15min,将使所制得的肉馅中总菌落数下降3 个数量级以上,而且其杀菌效果不会受到肉中脂肪组织含量的显著影响。为充分利用EO-A,将浸泡时间控制在20min 以内并使肉水比小于1:2 可使处理后的EO-A 保持杀菌效力并可重复使用。该研究表明,利用EOW处理技术杀灭肉馅微生物在延长速冻饺子货架寿命方面具有良好应用潜力。     

Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties,meltabilities and microstructures

The rheological properties, meltabilities and microstructural properties of rennet–casein-based model processed cheese slices containing normal maize starch, waxy maize starch and high amylose (70%) maize starch (HAMS) were investigated as a function of the ratio of starch to protein. The storage modulus (G′) increased with increasing ratio of normal maize starch to protein in the processed cheeses, whereas G′ decreased with the addition of waxy maize starch. The tan δ values at high temperature (90 °C) decreased with the addition of both normal maize starch and waxy maize starch, but normal maize starch caused a greater reduction in the tan δ values. These properties were influenced to a lesser extent in processed cheeses containing HAMS. Processed cheeses containing normal maize starch lost meltability at ratios of starch to protein > 0.16; waxy maize starch and HAMS had less influence on the meltability. The effect of starch on the properties of the processed cheeses was attributed to phase behaviours between the protein and the starch, which was shown in confocal laser scanning micrographs.