French Rationalism: A Broken Tradition

From the golden era of 1960s Rationalism to the present Inquietude Lucide, Joseph Abram describes the Rationalist tendencies in French architecture. Once dominated by the spectres of Le Corbusier and Auguste Perret, the rational was deeply embedded in French tectonic culture. Despite the current reassertion of the rational, the future, as Abram explains, appears less certain. Copyright © 2007 John Wiley & Sons, Ltd.     

Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips

In this study, the effect of microwave pre‐cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved (10, 20, and 30 s at 850 W) samples were fried at 150, 170 and 190 °C for predetermined times. Surface and core temperatures of potato strips were acquired during frying, and acrylamide content in the surface and the core regions were determined separately. The results showed that microwave application prior to frying resulted in a marked reduction of acrylamide level in the surface region, whereas a slight increase was noted for the core region. When the potato strips were subjected to frying after a microwave pre‐cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41%, and 60% for frying at 150, 170, and 190 °C, respectively, in comparison to the control. Copyright © 2006 Society of Chemical Industry     

万史建筑保护与更新设计过程中的技术衰略研究——以原法国总会网球俱乐部改造设计为例

在历史建筑保护与更新的设计过程中,探讨以不同时代和观念为依托的新老建筑的关系,始终是首先应该解决的关键问题,文章通过南昌路57号原法国总会网球俱乐部附属建筑的改造方案设计,思考历史建筑形式存在的合法性,即除了显现的合理性之外,包括隐藏着的合理性及其形式,并以此为契机探讨保护和更新中的技术策略.     

The Open City and the e[ad] School of Architecture and Design

Located in Ritoque on central Chile's Pacific coast, Open City is a unique community established in the 1970s by faculty members from the nearby e[ad] school of architecture at the Pontifical Catholic University of Valparaíso. Here Professor David Jolly Monge , a founding member of the Open City, and Guest-Editors Christian Hermansen Cordua and Michael Hensel describe how the construction of structures on the site offer the collective community and students alike ongoing opportunities for ‘thinking, research and experimentation’.     

几何学原理与规则式园林造园法则以法国古典主义园林为例

几何学作为经典的思维论证方法,对西方的哲学、科学和文化艺术都具深远影响。由几何学演绎出的“公理化方法”更加强调元素结构和逻辑推理,从而形成西方人注重理性的设计思维和园林风格。研究以法国古典主义园林为例,从建筑与园林的布局、园林要素的形体处理、几何学透视及空间的透视校正等方面,论述了几何学对规则式园林造园法则的具体影响,提出了西方规则式园林中蕴含的理性思想和科学方法对中国现代园林的发展具有重要借鉴意义。     

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Bread partially baked for 7 min at 250 °C, after cooling, was frozen until core temperature reached −18 °C and stored at this same temperature up to 7 days. Samples were removed daily from the freezer, thawed and baked at 250 °C for 6 min. Analyses were performed 1 h after final baking, and were also conducted on fresh French bread daily produced (control). Weight and specific volume of frozen part-baked bread presented significant difference (P<0.05) compared with fresh one. Sensory analysis was carried out by a trained panel using the Difference from Control test to evaluate the difference and the degree of difference between frozen part-baked French bread (FPBFB) and fresh bread regarding appearance, tactile by direct touch and mouthfeel. All scores obtained indicated that the panelists, during the studied period, considered FPBFB to be slightly different compared with fresh one. Consumer Acceptance test was applied to compare appearance (gloss, roughness and cut on bread surface), oral texture (crust crispness and crumb firmness) and overall flavor between frozen part-baked bread and a commercial brand. All sensory scores obtained from Consumer test indicated that the 4-day frozen part-baked presented a superior acceptance to the commercial brand.     

基于传质特性研究油种类对煎炸薯条质构的影响（网络首发、推荐阅读）

以"荷兰十五"品种的马铃薯和4种食用油为研究对象,考察煎炸过程中油种类对薯条质构、失水吸油动力学常数、水分空间分布、晶体结构以及微观结构的影响。结果表明:棕榈油和米糠油炸制薯条的表面硬度高于其它两种油。水分损失动力学结果表明使用棕榈油炸制薯条的表面水分损失速率最快(0.053 6 s^-),其次是米糠油(0.027 5 s^-),高油酸葵花油最慢(0.021 6 s^-1)。核磁共振影像也证实了这一结果。X-射线衍射结果表明米糠油和棕榈油炸制薯条的淀粉-脂质复合物含量高于其它两种油。扫描电镜结果表明棕榈油和米糠油炸制薯条的表面比其它油更致密。表面失水快、淀粉-脂质复合物含量高以及表面的致密性对薯条质构的增加起到重要的作用。     

法国压水堆燃料元件新一代包壳材料的发展

概述了法国对核电站燃料元件包壳材料锆合金的开发与研究现状,着重介绍了所开发的新锆合金（Ｍ２,Ｍ３,Ｍ４,Ｍ５合金）在堆内外的性能。其中Ｍ４和Ｍ５合金包过央燃料棒燃耗达到５５ＧＷ．ｄ．ｔ＾－１的辐照考验结果表明,它们的堆内的腐蚀,蠕变和辐照伸长等性能优于改进型Ｚｒ－４合金包壳。     

西方古典家具史论(十一)法国的新古典主义风格家具(续)——18世纪后半期至19世纪前半期

新古典主义时期欧洲家具风格的发展,可大致分为两个阶段。一是盛行于18世纪后半期(1760-1800年)的法国路易十六式、英国的亚当兄弟式、赫普尔怀特及谢拉顿式、美国的联邦时期家具等:另一个是流行于19世纪前期(1800-1830年)的法国执政内阁和帝政时期的帝政式、英国的摄政式、美国的邓肯·法夫式等。前期新古典主义式家具以法国的路易十六式为代表,后期则以帝政式为典范。     

Identification of the key odorants in raw French beans and changes during cooking

 By application of aroma extract dilution analysis (AEDA) to an extract prepared from raw French beans, 25 odour-active compounds with flavour dilution (FD) factors in the range 4–2048 were detected and subsequently identified. Among them, (Z)-3-hexenal (green, leaf-like), 1-octene-3-one (mushroom-like), 3-isobutyl-2-methoxypyrazine (earthy, beany) and (E,Z)-2,6-nonadienal (cucumber-like) showed the highest FD factors. In an extract prepared from the same amount of cooked beans, 3-isobutyl-2-methoxypyrazine was identified as the most potent odorant, followed by 1,5-(Z)-octadiene-3-one (geranium-like), 3-isopropyl-2-methoxypyrazine (earthy, beany), 3-(methylthio)propanal (methional; cooked potato), 4,5-epoxy-(E)-2-decenal (metallic) and an unknown compound (FD 256) with a smell of geranium leaves. A decrease in (Z)-3-hexenal and 1-pentene-3-one (etheral, pungent) and an increase in methional during cooking were shown to be mainly responsible for the flavour changes induced by cooking the beans. Received: 22 January 1998 / Revised version: 16 March 1998