川盐跨越式发展前景浅析

由于川盐产销企业管理体制的不适应，行业管理宏观调控不力和思想观念的落后等是制约川盐向前发展的重要因素。文章针对性地提出了川盐应借西部大开发机遇，加快产销企业体制的改革步伐，组建全省盐业集团公司，实行产销联合，调整产业结构，促进川盐跨越式发展的粗浅思路，以重塑川盐辉煌成就。     

Assessment of the Actual Performance of an Industrial Solar Kiln for Drying Timber

The aim of this study was to assess the actual performance of an instrumented industrial solar kiln for drying Australian hardwood timber (Eucalyptus pilularis) boards (270 × 43 mm). Ambient temperature and humidity, air temperature and humidity in the kiln, and wood moisture contents were recorded on site (Heron's Creek, NSW, Australia) using sensors and an electronic data acquisition and logging system. The average increases in air temperatures in the kiln compared with ambient conditions were 17.3°C (May-June), 13.8°C (July-August), 10°C (September-October), 8.2°C (November-March), and 7.5°C (March-May) for five runs monitored. Drying times were 2-4 months from initial moisture contents of 43 to 62% (dry-basis) to final moisture contents of 12 to 22%. Overall, the solar kiln has been shown to be an acceptable alternative to air-drying for pre-drying of Australian hardwood timber.     

发挥地域优势传承融合创新——川酒未来发展的思考

从地域特点、传统技艺方面阐述川酒的独特魅力，在市场变化和科学技术发展的今天仍应坚持自己的特色，突出浓香，重视川法小曲酒；以浓香为主，重视酱香，融合创新；进一步加强基础研究，继续保持川酒技术优势，使川酒稳步发展。     

Prediction of storage quality of fresh‐cut green peppers using artificial neural network

To extend the shelf‐life of fresh‐cut fruits and vegetables, it is essential to develop models that can accurately predict their storage quality. In view of this, an artificial neural network (ANN) model based on back propagation (BP) algorithm was developed to predict the storage quality (degree of yellowness, water loss, textural firmness and vitamin C content) of fresh‐cut green peppers. The prediction accuracy of ANN was compared with that of multiple linear regression‐based models. The root mean square error (RMSE), mean absolute error (MAE), sum of squared residuals (SSR) and standard error of prediction (SEP) were used as comparison parameters. The results showed that the accuracy and goodness of fit of the storage quality parameters predicted by ANN were better than those predicted by multiple linear regression‐based models. The RMSE, MAE, SSR and SEP values obtained from the former were much lower than those obtained from the latter.     

Combination Effect of Si and P on Tertiary Scale Characteristic of Hot Rolled Strip

For high strength interstitial free(IF)steel containing P element,the salt and pepper(SP)defects exist on the strip surface and could not be eliminated effectively by optimizing the hot rolling process,such as temperature and cooling water.The combination effect of Si and P on the characteristic of tertiary scale has been studied comprehensively by scanning electron microscopy(SEM)and electron probe microanalysis(EPMA),and the concept is proposed firstly that Si and P are of combination effect which can be utilized to eliminate the SP defect.The results show that the SP defects were induced by the rolled-in scale during finish rolling.P can be enriched at the interface between substrate and tertiary scale,which is easy to decrease the adhesion of tertiary scale.However,Si enrichment at the interface between substrate and tertiary scale can increase the adhesion.The SP defects can be eliminated completely,which is attributed to the accompanying enrichment of Si and P.     

Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil

Potatoes, green peppers, zucchinis and eggplants were shallow fried in virgin olive oil (VOO) according to the Mediterranean traditional culinary practice. Zucchinis and eggplants were also blanketed with wheat flour or batter prior to frying. Polyphenols and hydroxy pentacyclic triterpene acids (HPTAs) were determined by GC/MS, while α-tocopherol was determined by high-performance liquid chromatography. Among 12 polyphenols determined, tyrosol predominated in frying oils and zucchini samples, while chlorogenic acid was the major phenolic species in the other vegetable samples. The triterpene acids maslinic, oleanolic and ursolic were determined in frying oils and fried vegetables, while α-tocopherol was present in all samples. Besides water loss and oil absorption, shallow frying resulted in partial loss of all the antioxidants studied in frying oils and enrichment of fried vegetables with olive oil antioxidants, which was in some extent affected by the type of vegetable fried and the culinary practice followed. The overall retention of the antioxidants in oil and food ranged from 32% to 64% for α-tocopherol, 25% to 70% for polyphenols and 35% to 83% for HPTA. It appears that vegetables fried in VOO provide an additional intake of α-tocopherol, terpenic acids and polyphenols as tyrosol and chlorogenic acid.     

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high‐performance liquid chromatography/diode array detection (RP‐HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS‐SPME/GC/MS). RESULTS: Sixty‐four volatile compounds were identified, the main classes being alcohols, aldehydes, terpenes and aliphatic branched‐chain hydrocarbons. The ‘Naso di cane’ (C. annuumvar. abbreviatum) variety contained the lowest amount of volatiles, especially alcohols and aldehydes, while the highest levels of capsaicin and dihydrocapsaicin were found in ‘Vulcan’ and ‘Corno di capra’ varieties. CONCLUSION: From statistical evaluation of the data obtained, each variety showed a typical composition of capsaicinoids and volatiles determining the taste and odour of the hot peppers. These results should be useful in the context of research aimed at selecting varieties with the best sensory characteristics. Copyright © 2009 Society of Chemical Industry     

四川盆地天然气“立体勘探”新进展

一个天然气田的全面开发，应该加大“立体勘探”力度，对气田的新老气藏、气层、可能储层等进行系统认真地分析研究，优选立项并展开作业。通过四川盆地“立体勘探”实践，发现了许多产气层系和层段，资源储备明显增加。在气田内纵向上寻找新的接替层系或层段，重新认识四川盆地“立体勘探”，其基本经验就在于增强地质认识，以科研项目作支撑，技术配套适应勘探新需求，把握好勘探基本原则。“立体勘探”的新选向研讨．有助于科学决策。