贯彻食用盐新标准 做好食用盐质量检测

介绍了食用盐新国标制定的指导思想，新标准的特点及所修订的内容，指出为做好食用盐的质量检测要掌握和控制的技术要点，以保证和提高盐质分析结果的准确度，确保食用盐产品质量符合标准要求。     

起重搬运作业的安全风险分析

用安全系统的理论和方法 ,以起重作业为研究对象 ,通过危险识别 ,对造成人员损伤的危险事件发生的可能性和导致伤害后果的严重程度 ,进行了定性的风险分析 ,介绍了我国采取的针对性综合管理对策     

Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred.     

燃气壁挂Combi的市场扫描与投资分析

简要分析了壁挂combi(采暖洗浴两用壁挂燃气炉)的市场与投资情况。     

Analysis and visualisation with host-based software – The features of STNAnaVist™

This article is based on experiences with data and text mining to gain information for strategic business decisions, using host-based analysis and visualisation (A/V), primarily in the field of patents. The potential advantages of host-based A/V are pointed out and the features of the first such A/V software, STN^®AnaVist™, are described in detail. Areas covered include the user interfaces, initial set of documents for A/V, data mining, text mining, reporting, and suggestions for further development.     

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.     

基于故障树与灰关联分析的鱼雷故障诊断

将灰色关联度与故障树联合运用于鱼雷故障诊断,为鱼雷的故障诊断提供了一种新途径。在鱼雷动力系统故障树诊断模式识别中,运用灰色系统理论中的灰关联分析,通过进行关联度计算及排序,对各种故障模式发生的可能性大小作出了判断,从而为处理故障的轻重缓急、控制故障的发生以及改进系统的可靠性提供了理论依据。实例诊断表明,这种方法是有效可行的,并且诊断结果可靠。     

狭缝中生存——浅谈影响建筑师理想实现的因素

本文根据作者最近所参与“北大附中重庆实验学校”的工程项目中的所见所闻,结合国内建筑市场的实际情况,探讨了中国建筑师在理想实现过程中,所面临的各种困难及其背后深刻的社会原因,希望借此启发一些正在为自己的理想而在日夜奋斗着的年轻建筑师们。为了形象地说明这些因素对一项优秀建筑项目的产生所起的作用,文中采用了量化的百分比评价体系。     

我国企业品牌弱势原因分析

我国是一个制造业大国但同时又是一个品牌弱国。我国企业由于缺少品牌优势,产品出口乃至整个国民经济都受到严重影响。我国企业缺少强势品牌的原因在于:缺乏品牌经营的环境和意识;品牌管理手段落后,缺乏战略性的品牌管理与规划;品牌价值观定位不准确,缺乏以品牌核心价值为中心的品牌识别;缺乏品牌战略管理组织与管理人才以及品牌的定期检查制度和危机处理机制。要改变这种状况,必须尽快更新观念,强化品牌基础工作,尤其是注重品牌组织管理体系的建设和专业人才的培养与引进,充分借鉴国外成功经验并结合实际不断创新。只有这样,才能提高本土品牌的影响力,逐步缩小与国外著名品牌的差距。