4.0Mt/a常减压蒸馏装置节能改造

分析中国石化齐鲁分公司胜利炼油厂4.0 Mt/a常减压蒸馏装置能耗较高的原因。在对装置进行能量分析的基础上,提出了节能改造方案,实施后能耗明显降低。     

基于Intranet的企业知识管理系统模型研究

论述了企业知识管理的重要性和基本原则,在企业知识管理模式基础上,分析了隐性知识的管理方法,提出了企业知识管理的框架和系统模型,以及知识管理框架中的知识处理过程,并说明了各个层次的相应功能.     

知识经济时代人力资源的开发与人才培养

阐述了在知识经济时代人力资源是我国经济发展的关键性战略资源,在此研究了知识经济与人力资源的内涵及两者的关系,着重归纳了知识经济时代人力资源开发和人才培养的措施,以期促进我国经济发展。     

When ‘knowing what’ is not enough: Role of organised simulations for developing effective practice

A decade on from the Rethinking Project Management (PM) network, concerns about the relevance gap continue with a number of multinationals looking explicitly to alternative strategies and forms of PM staff development. The literature is light on how project simulations can help the development of experienced managers as reflective experts. Few have examined the link between intended learning outcomes and real-time performance. Posing the question of “how easily is knowledge developed in the classroom transformed into effective practice?” the paper presents a chronological account of a 3-day simulated project by 25 experienced managers. Despite their prior experience and learning from shared problem-solving and structured reflections, participants struggled to deliver their projects as planned. Analysis referencing the knowledge epistemology and ambidexterity literatures yielded a number of design improvement opportunities and the insight that closing the knowing-doing gap requires courses to incorporate the ‘soft’ perceptual and attitudinal aspects underlying why people fail to convert their learning into effective practice.     

初创型团队异质性与团队创新的关系:基于团队外部知识网络的视角

目的探索基于团队外部知识网络视角来考察年龄异质性和专业异质性对初创型异质性团队创新的作用。方法采用问卷调查的方法。对102个初创型团队进行调查。结果在初创型团队中,年龄异质性和专业异质性均能提升团队创新,外部知识网络利用强度和广度在年龄异质性促进团队创新的过程中承担中介作用,外部知识网络利用强度在专业异质性促进团队创新的过程中承担中介作用。结论在初创型团队中,年龄异质性通过提升外部知识网络利用促进团队创新,专业异质性通过提升外部知识网络利用强度促进团队创新。     

Food safety knowledge,attitudes and practices of street food vendors and consumers in Ho Chi Minh city,Vietnam

This study had the major objective of evaluating the food safety knowledge, attitudes and practices of consumers and vendors of street foods in Ho Chi Minh City (MCMC), Vietnam. There were three main surveys performed in this study. A total of 120 consumers and 40 street food vendors from four districts [Binh Thanh (BT), Thu Duc (TD), district 3 (D3) and district 8 (D8)] in HCMC contributed to the study on a voluntary basis. The surveyed consumers had adequate levels of food safety knowledge and attitudes. No significant difference (p > 0.05) occurred between the food safety knowledge levels of the consumers on the basis of gender. However, significant differences (p < 0.05) occurred on the basis of age, education level, food safety training status and location. In contrast, the street vendors had poor food safety knowledge and attitude levels. No significant differences (p > 0.05) were observed in the food safety knowledge levels of the vendors on the basis of gender and age. However, significant differences (p < 0.05) were found on the basis of food safety training status and education level. It was also noted that the vast majority (95%) of the vendors had not received any food safety training. With regards to the practices, it was determined that 52.5% of the vending sites were open air stands without any protection from the sun, wind and dust. 52.5% the vending stalls had no direct access to potable water, while 47.5% did not have adequate hand washing facilities and a further 30% lacked proper waste water and food disposal facilities. In addition, 52.5% of the vendors did not separate raw, partially cooked food and cooked food products. These findings highlighted that street food vendors in HCMC generally have poor food handling practices and most are operating under unhygienic conditions. These results should provide the Vietnamese government with even more reasons to increase their current efforts to improve the safety of street foods and food safety awareness of the consumers.     

Fostering continuous innovation in design with an integrated knowledge management approach

In the global competition, companies are propelled by an immense pressure to innovate. The trend to produce more new knowledge-intensive products or services and the rapid progress of information technologies arouse huge interest on knowledge management for innovation. However the strategy of knowledge management is not widely adopted for innovation in industries due to a lack of an effective approach of their integration. This study aims to help the designers to innovate more efficiently based on an integrated approach of knowledge management. Based on this integrated approach, a prototype of distributed knowledge management system for innovation is developed. An industrial application is presented and its initial results indicate the applicability of the approach and the prototype in practice.     

基于知识比较的"数字信号处理"课程教学方法

数字信号处理课程最初开设于通信与电子工程学科,本文针对自动化学科开设该课程存在的实际问题,提出了面向知识比较的教学方法,系统地论述了其具体内容和在教学过程中的实施方法,并给出了利用该方法从事教学实践的体会。本文提出的教学方法有很好的适应性,可以为专业课程教学提供有益的借鉴或参考。     

An Optimization Model for the Increment in the Yield of Distillation Columns Based on Reverse Engineering in the Petroleum Industry

Abstract

Optimization in the chemical and petroleum industry is gaining increased interest because of its importance in maintaining product quality and enhancing production levels while improving profit margins. In this article, simulation of the atmospheric distillation unit of an existing petroleum refinery is carried out. Optimization was performed on the prepared simulation through the use of a sequential quadratic programming approach (SQP). The objective function consisted of energy minimization and production level maximization. The results obtained from optimization were implemented on the real process and it was demonstrated that the suggested changes increased overhead production levels and maintained product quality. Furthermore, a net economical balance between the increment of overhead products and the energy consumption showed an energy savings in the refinery.