The Global Architectural Influences on London

London today has become ‘a laboratory and testing ground’ for neoliberal capitalism, attracting investment from the Middle East, Russia, India, the Far East and Australasia as well as the US. Murray Fraser describes the urban impact of economic globalisation in the capital, while exploring ways that it might potentially be countered. Copyright © 2012 John Wiley & Sons, Ltd.     

厦门市厦港避风坞改造策略研究

这个城市更新与改造的项目位于厦门市厦港片区避风坞。由于港口入海口处新建的高架桥,阻碍了船只的进出,导致了传统渔业的衰败,这个曾经一度熙熙攘攘的渔村如今已经残败不堪。本项目意图使渔村避免被碾为平地以用来作商业发展。由于基地临界一个当地美术馆的有利条件,提出了将场地重新改建为一个综合社区型的艺术家村落的建议。改建的过程中,对基地的建筑物和构筑物进行了详尽的调研,包括它们的综合条件和各自突出的特点,以及具有地标性质的建筑或结构。其中一些结构已是病入膏肓无法挽回,而另外一些则可以被修复。文章的最后一部分则详细地说明了改建的过程。     

二氧化氯处理对冬枣保鲜的影响研究

探讨了二氧化氯(ClO)2在冬枣保鲜上的应用,研究了二氧化氯处理对冬枣好果率、果实硬度、可溶性果胶、PG酶活性、Vc及PPO酶活性的影响。试验结果表明:二氧化氯有利于冬枣保鲜,对提高贮藏冬枣的商品品质和营养价值有一定的积极作用,二氧化氯用于冬枣贮藏保鲜最佳质量分数为80mg/kg。经二氧化氯处理的冬枣在贮藏80d后,其好果率、果实硬度、Vc、PG酶活性均高于对照组;可溶性果胶、PPO酶活性均低于对照组。     

低温等离子体处理对鲜参切片的杀菌效果及表面色泽的影响

目的 探讨低温等离子体处理对鲜参切片表面微生物的杀菌效果,以及对鲜参切片表面色泽的影响,获得优化杀菌工艺条件,为鲜人参的保鲜贮藏提供新方法。方法 首先,以鲜参切片表面微生物的杀菌率为指标,考察放电电源功率(W)、等离子体处理时间(min)、气体流速(cm3/min)三个因素的杀菌效果,然后根据单因素试验的结果,应用三因素三水平响应面优化试验设计,获得最佳杀菌工艺,并测定低温等离子体处理鲜参切片的色泽变化。结果 低温等离子体处理鲜参切片的最佳杀菌工艺条件为：放电电源功率340 W、等离子体处理时间4.7 min、气体流速10 cm3/min,在此条件下的杀菌率为99.89%;影响因素的显著性大小顺序为: 等离子体处理时间>放电电源功率>气体流速,且鲜切参片经低温等离子体处理后色泽无明显变化。与酸性氧化电位水杀菌相比,低温等离子体处理的杀菌率提高了5.3%, 杀菌时间缩短了57%, 杀菌效果更好。结论：低温等离子体处理对鲜参切片表面微生物的杀菌效果显著,低温等离子体处理可以作为一种更高效、更省时的非热杀菌方法。     

鲜切水果保鲜研究进展

鲜切水果是国外新兴的水果加工制品，具有新鲜、营养、方便等特点，市场前景广阔。综述了国外鲜切水果保鲜研究现状及发展趋势。     

Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash — Ayurvedic poly herbal formulation

This investigation aims to the use of electron beam irradiation for maintaining the quality of chyavanaprash, an ayurvedic poly herbal formulation instead of chemical preservative. Fresh chyavanaprash formulations were treated with electron beam irradiation at doses of 0, 2.5, 5 and 7.5 and 10 kGy. The irradiated and non-irradiated products were stored at room temperature (27 ± 3 °C and 50–70% Rh). Proximate analysis, sensory properties and microbial analysis were carried out. The results indicated that the electron beam irradiation reduced total bacterial and fungal count. The applied doses did not cause any significant changes in the proximate composition of the chyavanaprash. No significant differences were observed in sensory properties between control and irradiated sample.

Industrial Relevance

Ayurvedic products are made up of herbs/plants. These herbal/plant products are natural in origin and often contain high microbial contaminations. Therefore they are treated with one of the methods including heat and addition of preservatives like sodium benzoate, ethylene oxide in order to reduce the microbial contamination. It gives undesirable change in flavour, colour and nutrients. When sodium benzoate mixed with vitamin C which is present in the herbal products, it produces benzene. Benzene is carcinogen. These are harmful when consumed for long time. Irradiation is a technology for sterilizing foods contaminated by bacteria and is expected to reduce the incidence of food borne illness. It is the process of exposing the products to an ionizing radiation, to kill harmful bacteria and other organisms and extend the shelf-life of the products without changing the nature of the product. It is a new technology to enhance ayurvedic products safety and quality.     

不同品种葡萄采后失水分析

鲜食葡萄采后果梗保绿和防止贮藏期间的干梗、果粒皱缩是衡量保鲜效果的重要指标.本文以我国近年来发展潜势较大的7个鲜食品种为试材,在室温条件下测定了果梗、果粒的失水情况,并对部分品种作了解剖学观察.研究结果表明:采后果梗失水由快到慢的顺序依次为:红地球、美人指、无核白鸡心、巨峰、意大利、秋黑、秋红葡萄;果粒失水由快到慢的顺序依次为:红地球、无核白鸡心、意大利、美人指、秋黑、秋红、巨峰葡萄.     

Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems

Hydrostatic pressure effects on whey protein/lactose mixtures were recorded with subsequent analysis of their structural, molecular and glass transition properties in comparison to thermal effects at atmospheric pressure. Experimental techniques used were small deformation dynamic oscillation in shear, modulated differential scanning calorimetry, Fourier transform infrared spectroscopy, and theoretical modelling of glass transition phenomena. Levels of solids ranged from 30 to 80% (w/w) in formulations with a protein/co-solute ratio of four-to-one. Addition of lactose protects the secondary conformation of the protein under application of high hydrostatic pressure. Nevertheless, pressurized protein systems are able to form three-dimensional structures due to the reduction in polymeric free volume and the development of an efficient friction coefficient amongst tightly packed particles. Systems can be seen as developing a “molten globular state”, where the structural knots of pressure-treated networks remain in the native conformation but achieve intermolecular cross-linking owing to frictional contact. Furthermore, pressure treated assemblies of condensed whey protein preparations could match the viscoelasticity of the thermally treated counterparts upon cooling below ambient temperatures. That allowed examination of the physical state and morphology of a condensed preparation at 80% solids by the combined framework of reduced variables and free volume theory thus affording derivation of glass transition temperatures for pressurized and atmospheric samples.     

Color of Dehydrated Tomato: Effects of Gum Arabic

The efficacy of gum arabic, as a color preservative and inhibitor of non-enzymatic browning of dehydrated tomato during storage, was studied and compared with sodium metabisulfite. Tomato homogenates were treated with 1, 2.5, 5, 7.5, and 10.0% gum arabic and 1.0% sodium metabisulfite, respectively, dehydrated, and color changes were monitored during four months of storage. Water activity decreased significantly (P ≤ 0.05) and Brix values increased significantly (P ≤ 0.05) in gum arabic-treated samples. pH of metabisulfite treated samples is significantly (P ≤ 0.05) higher than that of control and gum arabic treated samples. Lightness (L*) value increased significantly (P ≤ 0.05) with the addition of 5–10% gum arabic compared to the dehydrated control. Browning index of dehydrated tomato decreased significantly (P ≤ 0.05) with the treatments, 1 and 2.5% Gum Arabic, 1% metabisulfite, 5, 10, and 7.5% gum arabic, respectively. Gum arabic at 5–10% (w/w) was more suppressed to browning than sodium metabisulfite. Gum arabic preserved color of dehydrated tomatoes up to 4 months of storage.     

历史街区的保护及规划

近年来历史文化名城中的历史街区受到了严重破坏,城市规划领导和设计部门对历史街区的错误理解导致了一些错误做法。做好历史街区的保护和规划的关键,是提高对历史街区的认识,认真学习、研究保护规划的原理和方法。