黄河下游游荡性河段清水下泄期河道断面形态的调整过程

为预测小浪底水库运用后下游河道断面形态调整趋势，以1960～1964年三门峡水库清水下泄期定位观测资料为基础，结合物理模型试验，研究了清水下泄过程中黄河下游游荡性典型河段河势变化趋势、河道横断面形态的调整过程及其模式。研究表明，若缺乏较完善的整治工程体系的约束，尽管在上游水库建成运用后的清水下泄初期，河势会趋于相对归顺，但冲刷后期将会出现明显的坐湾摆动现象，游荡性并不能改变；横断面调整过程的模式基本上为“下切+展宽—下切—下切+局部河段展宽”；为利于河槽形成窄深断面，上游水库下泄流量不宜过小且历时不能过长，同时，流量变幅不宜过大。     

高砷金精矿NaOH焙烧脱砷工艺的研究

研究了高砷金精矿的ＮａＯＨ焙烧－水浸脱砷工艺。研究结果表明，该工艺脱砷效果好，对环境污染小。     

硫精砂综合利用试验研究

针对铜陵铜官山铜矿硫精砂综合利用所进行的试验研究，采用了内热多段焙烧工艺，使硫精砂中的硫砷主要以元素硫，单质砷和硫砷化物的形式产出，大大减少了尾气中SO2和As2O3的含量，便于环保。试验中，硫、砷的脱除率分别达到了98．4％和99．1％，金浸出率达到84．1％，在实验室规模上实现了该硫精砂的综合利用。     

原子吸收光谱法测定铜精矿中微量银

对湖南省麻阳铜矿铜精矿产中的微量银作了原子吸收光谱法测定试验，研究了铜对银的测定干扰，并提出了消除干扰的方法，分析方法准确度与经典方法一致。     

Dairy cows trapped between performance demands and adaptability

The tremendous increase in the lactation performance of dairy cows during the last 60 years has had dramatic consequences on fertility and vitality (fitness) of the animals. Unprecedented average lactation performance levels have resulted in an equally unprecedented reduction in longevity. Economic pressure to further reduce the age at first calving is still high, although the negative correlation between precocious maturity and longevity is well documented in the relevant literature. Ever more aggressive selection and feeding measures are being taken to shorten the rearing time of heifers in order to reduce the cost of replacement heifers. An additional decrease in the stayability of cows has to be expected when the age at first calving is lowered even further. For reasons of profitability, dairy cows should complete an average of at least four lactations. Cows from the most important dairy breeds in the United States and Bavaria, Germany, already dropped below that crucial threshold many years ago. The same phenomenon has been observed in dairy cows in Austria over the past few years. Holstein cows that were culled in Austria in 2007 had an average of only 3.3 parities. To improve this situation, dairy cattle breeding programs should put a much higher emphasis on selection for traits of longevity and lifetime performance and, in return, markedly reduce the emphasis on selection for lactation performance in general and early‐lactation performance test results in particular. Over millions of years of evolutionary adaptation, cattle have acquired the ability to utilize fibrous low‐quality plant substrate. Only a strongly forage‐based feeding regimen is, in the long run, in accordance with their digestive and metabolic configuration. The massive use of concentrates (mostly grain) in cattle rations increases the risk of digestive and metabolic disorders in cattle and consequently leads to impaired animal welfare. Finally, the careful management of scarce resources demands that a closer look be taken at the food balance in dairy rations, i.e., an awareness of how much food that is edible for humans is being fed to livestock. Copyright © 2009 Society of Chemical Industry     

Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice

This study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTG_R, ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTG_R≥50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility.     

Changes in blocking mechanisms during membrane processing of pomegranate juice

The effect of pressure, velocity, pretreatment, membrane type and pore size on fouling mechanisms were evaluated. Pomegranate juice was treated with polyvinylidene fluoride (PVDF) 0.22 μm and mixed cellulose ester (MCE) 0.1 μm at different pressures. Cake formation which was the dominant mechanism was formed in the first stages of process and, as the filtration proceeded, intermediate, standard, and complete blocking, respectively occurred at higher pressure (5 kPa). At lower pressure (0.5 kPa) the last mechanism did not occur. Results showed that cake formation was the only mechanism in MCE 0.22 μm, however, others occurred with MCE 0.1 μm and PVDF 0.22 μm. Using MCE 0.22 μm prior to MCE 0.025 μm can reduce the role of cake formation in pore blocking. Evaluation of the impact of velocity showed that at the higher velocity (0.53 m s⁻¹) the complete blocking occurred faster than at the lower velocity (0.09 m s⁻¹).     

Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field

High‐intensity pulsed electric fields (HIPEF) is an emerging non‐thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice‐milk beverage with added bioactive components is a ready‐to‐drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice‐milk beverage fortified with n‐3 fatty acids and oleic acid. The effect of HIPEF treatment on various physicochemical properties of the beverages: pH, °Brix, hydroxymethylfurfural or peroxide index was also determined. After HIPEF treatment, non‐significant changes in the contents of saturated fatty acids, monounsaturated fatty acids or polyunsaturated fatty acids were observed. Neither peroxides nor intolerable levels of furfurals were detected. Only a small reduction in fat content (p <0.05) was found. In conclusion, HIPEF can be proposed as an alternative preservation technology due to these minimal changes which are negligible from the nutritional point of view.     

新技术公司钼精矿加工生产综述及发展对策

对该司钼精矿加工历程、工艺技术及特点进行了总结和分析,同时就今后钼精矿加工的发展方向提出了建议与想法。     

Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurisations

The thermal degradation kinetics of ascorbic acid and the inactivation kinetics of pectinesterase were studied experimentally with pH-adjusted orange juice. No simple trends were observed in variation of the kinetic parameters with pH, but both kinetic functions agreed with kinetic compensation relations. An isokinetic temperature was observed for ascorbic acid degradation at pH 2.5, 3.0, and 3.5 implying that the same degradation mechanism was valid at these pH values. A large deviation at pH 4.0 from this isokinetic reaction rate implied that the degradation mechanism was different at this pH. There was no isokinetic temperature for pectinesterase inactivation reactions, indicating that pectinesterase was inactivated by different mechanisms at different pH values. The variation of the inactivation mechanism of pectinesterase with pH was attributed to its more complex molecular structure.