高校食堂与室内设计

本文讨论了高校标准化食堂改造应遵循的三大原则———把握文化因素,善用建筑空间特点,坚持低造价、低成本、高品质设计。同时介绍了作者的设计实践。     

发掘"明文化"的实践--南京狮子山周边环境改造工程

介绍南京狮子山周边环境改造工程的规划设计构思。南京狮子山周边环境改造工程的规划设计，从场地和区域的自然和历史地理分析出发，注重历史元素的提炼，力求使传统文化与现代功能要求结合，形成狮子山地区富有历史底蕴，融“山、水、城、林”为一体的城市特征形象。     

加强上海绿化体系研究升华园林城市科技内涵

根据上海园林绿化发展现状和现有体系构成分析，提出适合上海园林绿化持续发展的研究目标和方向。从植物群落配置、土壤修复与循环经济、园林植物引种驯化、世博会、临港新城和崇明岛建设等重大工程配套技术、植物保护和生态安全等领域加强系统研究规划。从构筑园林绿化研究的科技平台、建立有利于人才培养和引进的激励机制、申请立项园林绿化体系研究的支柱课题等方面提出实现规划的具体措施。从而为深入研究城市园林绿化发展的系统体系和探索绿地空间的和谐健康，逐步提升园林城市的科技内涵提供技术支持。     

湖北大学图书馆创作构思

在湖北大学图书馆创作中,注意了功能性与前沿性的并重,传统文化与现代技术的相融,既体现了现代图书馆理念和个性,又使之具有较强的文化气息和时代特征,进行一次理性与感性的整合。     

北京常梦关爱中心小食堂

文章记述了常梦关爱中心小食堂的设计想法和建造过程。     

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Dry cured sausages such as Portuguese chouriço de vinho are made generally with roughly minced pork and fat and seasoned with a large variety of herbs and spices. It is a particular sausage because meat is marinated in wine with other seasonings during 24–48 h before stuffing. Nowadays, health concerns of consumers have left food processors with less flexibility to choose preservative substances and methods. Thus, the objective of this study was to assess the antimicrobial effect of essential oils (EOs) of herbs and spices traditionally used in seasoning dry cured sausage chouriço against Salmonella spp., Listeria monocytogenes and Staphylococcus aureus. First, antibacterial activity of 14 EOs was screened by disk diffusion assay. Those EOs that displayed antimicrobial activity were further characterized by GC–MS and added as natural antimicrobial substances to the manufacture of chouriço at two concentrations (0.005% and 0.05%). Samples were analyzed 24 h after the preparation of the batter and after 3, 8, 15 and 21 days.After 15 days of drying, Salmonella spp. and L. monocytogenes counts decreased by ca. 2 log cfu/g in all samples. At 3 days, Salmonella spp. was already undetectable in chouriço made with 0.05% of garlic and oregano EOs. Both Salmonella spp. and L. monocytogenes were not detected after 8 and 15 days of drying respectively. S. aureus was still presented after 21 days of drying although its counts were not high enough to a potential enterotoxins presence. Utilization of EOs in manufacture of dry cured sausage resulted in an interesting strategy to improve its safety against Salmonella spp, L. monocytogenes and S. aureus, but with sensory limitations, that does not allow its use in high concentrations, that are those more interesting for pathogen inhibition.However, results with good potential to be applied by the industry were found, once the level of addition of 0.005% contributed for significant reductions on the pathogen's counts and for a shorter period to achieve the not detectable level, allowing the industry to shorten the drying period and, thereafter increasing yield production.     

绿色制造的广义内涵和集成特性

从制造概念内涵的发展和绿色制造的定义出发论述了绿色制造的广义内涵;然后从绿色制造的信息特性、过程特性、功能特性、问题领域特性、体系结构、并行设计、集成运行模式等多方面论述了绿色制造的集成特性。     

商业建筑设计随笔

商业建筑的特征就是利润。因此这类建筑要有内涵,要吸收消费者,要做市场调查,按市场需求确定建设规模。     

提高Span-80乳化剂质量的生产实践

为了提高Span-80乳化剂的产品质量,本文结合Span-80乳化剂的生产实践,对生产过程中影响该产品质量的几个生产要素进行了研究分析,找到了提高产品质量的正确途径:选择适当的酸醇摩尔比,保证原材料山梨醇和油酸的质量,提高生产时的真空度,控制山梨醇脱水及酯化反应时的升温速度及极限温度,选择合适的催化剂用量。这些措施已在生产中得到应用,效果良好。文中就生产中进一步提高Span-80乳化剂的产品质量提出了几点看法。