麻辣香肠的研制

香肠作为具有中国特色的传统肉制品，倍受广大消费者的喜爱，然而传统香肠单一口味已不能满足那些喜爱吃麻辣口味的消费者的需求，特别是在秋冬季节，吃麻辣已成为一种流行趋势，开发麻辣口味香肠，迎合消费者需求已是一种趋势；本试验采用正交设计方案。确定食盐、白糖、红辣椒粉、复合香辛料的添加量分别为：3％、2％、0．5％、0．41％。     

Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts

Muscles were excised pre-rigor (hot-boned, HB) or post-rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM-O-FOS¹) ingredient treatment as well as cooking to 93°C helped maintain low warmed-over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

试论鲁酒的风格特点

鲁酒整体上可分为浓香型粮食白酒、芝麻香型白酒和大众白酒。浓香型粮食白酒的风格特点有别于四川浓香型白酒，年产量近30万吨。四大酯的量比关系不同，川酒己乳比在1：0．65，鲁酒的己乳比在1：0．8；川酒突出己酸乙酯，窖香浓郁、香好，而鲁酒的风格则是窖香淡雅、醇和绵甜、顺柔爽净，味好。芝麻香型白酒则是鲁酒风格的典型代表，为全国白酒十大香型之一，典型代表酒是景芝白干。分两大流派：一是淡雅型芝麻香，特别是口感清正淡雅、爽净、芝麻香幽雅。以景芝白干、景阳神为代表；二是窖香型芝麻香。特点是窖香幽雅，绵甜醇和。芝麻香突出。以水浒特曲108为代表。大众白酒是鲁酒的优势产品。也是山东的传统酒。特点是口味纯正、香味协调、绵甜爽净，以国家优质酒坊子白酒为代表。     

二氧化碳与磷化氢混合熏蒸防治储烟害虫试验

目前,储烟害虫防治普遍采用磷化铝片剂常规熏蒸法,磷化铝施用量为6～9g/m3,安全上存在一定的隐患。为了减少磷化铝用药量,于2003年应用微电脑控制的仓外混合熏蒸机,施用钢瓶装液化二氧化碳和56%磷化铝片剂,进行了二氧化碳与磷化氢混合熏蒸杀虫试验,以8g/m3磷化铝常规熏蒸法为对照。试验结果表明,磷化铝施用量为2.3g/m3、二氧化碳施用量为12g/m3,混合熏蒸结果达到100%杀死害虫。与对照相比,杀虫效果相同,混合熏蒸法具有磷化铝施用量较小、较为安全和有利于减少污染等优点。     

烟机异型件CAD/CAM系统的开发与应用

结合企业异型件CAD/CAM系统的开发与应用实际，简要说明了应用CAD/CAM技术是实现烟草机械异型件国产化的必要途径，论述了CAD/CAM系统的开发所依据的技术原理和涉及到的关键技术问题，分析了应用该系统所产生的社会经济效益．     

Flavor Fade in Peanuts During Short-term Storage

ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease ( P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference ( P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased ( P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase ( P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease ( P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases ( P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.     

无线公话及POS系统的设计与实现

提出了一种基于公共通信网络的无线公话及POS系统的设计与实现方案,解决了当前烟草物流配送信息化系统的销售终端环节在信息采集、传送、数据处理等方面技术手段落后以及各烟草销售终端成了物流配送信息化系统中的"信息孤岛"等问题。采用将无线POS机与无线公话(采用无线本地回路WLL技术)计费系统有机结合一体的技术思路,大大地节约了产品硬件开销及使用成本,提高了无线网络的利用率。     

SuperLFV: An SLHA tool for lepton flavor violating observables in supersymmetric models

We introduce SuperLFV, a numerical tool for calculating low-energy observables that exhibit charged lepton flavor violation (LFV) in the context of the minimal supersymmetric standard model (MSSM). As the Large Hadron Collider and MEG, a dedicated μ⁺→e⁺γ${\mu }^{+}\to e^{+}\gamma$ experiment, are presently acquiring data, there is need for tools that provide rapid discrimination of models that exhibit LFV. SuperLFV accepts a spectrum file compliant with the SUSY Les Houches Accord (SLHA), containing the MSSM couplings and masses with complex phases at the supersymmetry breaking scale. In this manner, SuperLFV is compatible with but divorced from existing SLHA spectrum calculators that provide the low energy spectrum. Hence, input spectra are not confined to the LFV sources provided by established SLHA spectrum calculators. Input spectra may be generated by personal code or by hand, allowing for arbitrary models not supported by existing spectrum calculators.