A look-up table for fully developed film-boiling heat transfer

An improved look-up table for film-boiling heat-transfer coefficients has been derived for steam–water flow inside vertical tubes. Compared to earlier versions of the look-up table, the following improvements were made:

• The database has been expanded significantly. The present database contains 77,234 film-boiling data points obtained from 36 sources.

• The upper limit of the thermodynamic quality range was increased from 1.2 to 2.0. The wider range was needed as non-equilibrium effects at low flows can extend well beyond the point where the thermodynamic quality equals unity.

• The surface heat flux has been replaced by the surface temperature as an independent parameter.

• The new look-up table is based only on fully developed film-boiling data.

• The table entries at flow conditions for which no data are available is based on the best of five different film-boiling prediction methods.

The new film-boiling look-up table predicts the database for fully developed film-boiling data with an overall rms error in heat-transfer coefficient of 10.56% and an average error of 1.71%. A comparison of the prediction accuracy of the look-up table with other leading film-boiling prediction methods shows that the look-up table results in a significant improvement in prediction accuracy.     

TETRA标准现状与发展

文章根据TETRA标准发展的情况,针对TETRA在提高数据传输方面的改进,依次介绍了TETRA分组数据优化系统、TETRA高级分组服务、TETRA增强的数据服务以及未来将要开发的数字高级无线服务的概况,展望了TETRA系统最新的发展方向.     

Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE

The aim of this study was the microbiological characterisation of a typical Italian cheese “Robiola di Roccaverano” with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermentation, whilst the industrial producer used mixed cow–goat's milk and selected starters. The microbial communities were monitored during different seasons and ripening times with PCR–DGGE and culture-dependent methods.The cluster analysis showed that the DGGE bacterial patterns were related to the different manufacturing and climatic conditions, revealing the occurrence of species associated to Robiola di Roccaverano. The DGGE profiles of yeasts were affected by ripening in summer season.Moreover, the results obtained allowed the identification of microbial species such as Lactococcus lactis subsp. lactis, Geotricum spp. and Kluyveromyces lactis that are related to the production of this typical cheese.     

Towards a multiplex cereal traceability tool using padlock probe ligation on genomic DNA

Current EU regulations on the protection of products with certain characteristics (geographical indications and designations of origin) aim to ensure fair competition for producers and increased consumers’ trust. Within the European integrated research project TRACE analytical methods are being developed to allow the maintenance of specific regulations for PGIs (products of protected geographical indication) and PDOs (products of designated origin). An example within the project is the PGI wheat variety Farro della Garfagnana. The aim of the research was to develop a method to establish the purity of Farro della Garfagnana DNA in complex cereal mixtures. The combined approach of padlock probe ligation and multiplex microarray detection can identify possible admixtures. One undesired ‘contaminant’ for Farro della Garfagnana is common bread wheat (Triticum aestivum), containing the BBA^uA^uDD genome. Since Farro harbours the BBA^uA^u genome, absence of the D-genome rules out the presence of bread wheat. The current detection limit of this multimethod is at least 2.5% bread wheat in Farro.     

Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle,with emphasis on their nutritional value and discriminatory ability

Thirty two Alentejano purebred bulls were used to investigate the effect of four feeding systems (pasture only, pasture feeding followed by 2 or 4 months of finishing on concentrate, and concentrate only) on meat fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric distribution (Ag[+]–HPLC–DAD). In addition, meat fatty acids and CLA isomers were used to elucidate the impact of the different feeding regimens on the nutritional value of intramuscular fat and their usefulness as chemical discriminators of meat origin. The diet had a major impact on the fatty acid composition of beef (affected 27 of 36 fatty acids and 10 of 14 CLA isomers), which was independent of the fatty acid concentration. Beef fat from pasture-fed animals had a higher nutritional quality relative to that from concentrate-fed bulls. Finally, meat fatty acid composition was an effective parameter to discriminate between ruminant feeding systems, including different finishing periods on concentrate.     

The competitiveness of French protected designation of origin wines: a theoretical analysis of the role of proximity

The French model based upon the protected designation of origin (PDO) has been challenged since the beginning of the last decade by the one of ‘New World Wines'. Yet, not all PDO vineyards are equally affected, while some new world wines have in turn entered into crisis. We will consider the issue by comparing two French vineyards, Cahors and Chablis, according to the ‘economics of proximity' framework. We will first analyse the dynamics and strategies of the French wine industry according to the above-mentioned framework, detailing more precisely the terroir-based strategy. We will then apply it to our two case studies, in order to understand the challenges currently facing the French wine industry.     

Using lipid profiles and genotypes for the characterization of Corsican olive oils

In 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) “huile d'olive de Corse”, but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territory of production. That is why the fatty acid and triacylglycerol (TAG) compositions of olive oils from the nine main cultivars used to produce oils under PDO were determined and related to the olive variety. The results showed (i) that the nine cultivars covered only four olive varieties, as revealed by random‐amplified polymorphic DNA markers, (ii) that the lipid composition of oils is strongly dependent on the variety, and (iii) that the lipid composition of the four varieties is completely discriminated on the basis of the proportions of four TAG (OOO, OOL, PoOO, OOL) and one fatty acid (18:0). These results clearly establish the relationships between some characteristics of oils and the area of production (Corsica) for at least three varieties that are originated from Corsica. For the fourth variety, other investigations on minor compounds and on sensory attributes of oils must be undertaken to link some oil traits to the territory of production.     

Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

Food frauds have become a very important issue in the field of food quality and safety. The risk of food adulteration is higher in highly processed food and mainly affects high added value foodstuff. The methods currently available to face this issue, PCR and ELISA, are very sensitive and specific, but they have some limitations. In the present work, tandem mass spectrometry is presented as an emerging approach to detect beef and pork meat in very complex and highly processed food matrices, such as Bolognese sauce, both in qualitative than in quantitative way. The detection is achieved using two different marker peptides, specific for beef and pork meat, both deriving from α2-collagen chain. Then, a calibration curve is set up using real sauces made by different percentages of pork and beef meat in a working range from 0 to 100%. The method here developed allows to quantify beef and pork meat in a complex product such as Bolognese sauce.     

CANOpen的PDO参数配置与通信优化

介绍了CAN总线与CANopen协议的关系,对CANopen的核心内容进行概述。对过程数据对象PDO的通信参数配置及优化问题进行了深入的讨论。