热带城市垃圾典型组分的热解特性研究

对热带城市垃圾的几种典型组分进行了热解实验，得到了它们的失重曲线，通过对失重曲线进行分析，得到了这几种典型组分的热解规律，并通过建立热解动力学模型，求出了其中两种组分的活化能E和频率因子A。     

电火花铣削钛合金电极损耗在线补偿研究

根据电火花铣削等损耗理论，对用电火花铣削钛合金的加工中电极损耗补偿作了分析阐述。并根据正交试验的数据对理论分析结果进行对比，同时给出了一定的结论和建议。     

Dynamic-mechanical properties of polybutadiene rubbers

The dynamic properties of high-cis (98%) and cis-trans (42% cis) polybutadienes, crosslinked with 0.1 to 1.0% of crosslinking agent, have been studied using a torsion pendulum method over the temperature range ?170 to +20°C. For the high-cis rubber plots of damping factor (tan δ) against temperature showed the expected peak in the glass-transition region with an additional peak in the neighbourhood of 0°C attributable to crystallization. The cis-trans rubber showed two damping maxima in the transition region, separated by 30 to 40°C (depending on the degree of crosslinking), suggesting incipient phase separation of the component structures. The rebound resilience of the high-cis rubber at room temperature exceeded that of the cis-trans, reaching 92% at the highest crosslink density. Plots of resilience versus temperature for both rubbers showed a single minimum in the glass transition region.     

Egg white powder in extruded fish crackers

Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured.
The addition of 1.5 and 3.0% EWP had no significant effect ( P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly ( P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase ( P < 0.01) in brown colouration at 4.5% EWP.     

用于频率合成器的低损耗声表面波滤波器

简述了产生声表面波滤波器插入损耗的主要机理和获得低损耗的原则；介绍了根据此原则对１００～５００ＭＨｚ５种滤波器的研制过程和结果。实验表明，采用镜像阻抗连接换能器结构可达到３～４ｄＢ的低损耗，并成功地应用于频率合成器中。     

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.     

地理环境与先秦南北饮食文化

先秦时期是我国饮食文化的形成时期，受地理环境的强烈影响，逐渐形成了以秦岭-淮河一线为界的南北两个主要的饮食文化区域：黄河中下游地区为中心的北方饮食文化区，是以旱地粮食作物黍、稷、粟等为主食，陆地动物为辅食，烧、烤、炸为主要烹饪方法的北方饮食风味；长江中下游地区为中心的南方饮食文化区，是以水田粮食作物稻米为主食，陆地动物和水产动植物为辅食，蒸、炖、煎为主要烹饪方法的南方饮食风味。     

Effect of Additives on Magnetic Properties of High Frequency MnZn Power Ferrite

In keeping with the advance of more compact and more power-saving electronic equipment, the demand is increasing for smaller and more efficient switching power supply. Therefore, it is necessary to provide the adequate magnetic power ferrite materials to satisfy the demand. Such ferrite materials have to meet the following main requirement: 1) high initial permeability (μ i ); 2) high saturation magnetic induction (Bs); 3) high Curie temperature (Tc); 4) high electrical resistivity (ρ ); 5)…     

用屏蔽暂堵技术封堵水平井裂缝性漏层

克拉玛依油田HW702水平井的大斜度段和水平段,将穿越纵向裂缝发育的二叠系佳木河组储层。为安全钻进和保护油层,用超细碳酸钙和磺化沥青复配后加入复合离子钻井液中成屏蔽暂堵的堵漏钻井液。室内用岩心试验,屏蔽暂堵后渗透率可降为0,暂堵深度小于3cm,可用酸化和射孔解堵。现场使用效果也很好,使HW702水平井顺利完钻,并获得工业油气流。     

MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION

The effect of solute impregnation on water loss and oil uptake during potato strip frying was studied. Blanched potato strips were impregnated at 25°C by soaking in a solution of sucrose-NaCl-water, 20-5-75% by weight. After rinsing and air drying, strips were deep fried in sunflower oil at 160, 170 and 180°C. A control treatment, consisting of potato strips blanched but not soaked and later air dried was also conducted. Solute impregnation provided a decrease of the oil uptake. Two models, based on Fick's law were used to describe water loss during frying. The first one is the classic model with an effective moisture diffusion coefficient assumed a constant value. The second model considers that diffusion coefficient varies during the frying process. For a given frying temperature, constant diffusion coefficient for control potatoes resulted in lower values than the impregnated ones. The variable diffusivity model showed a two-stage behavior: during the first stage of frying, diffusion coefficient increased with frying temperatures, but from a given time on an inverse behavior began. This last fact was found to be related to an increase of the measured peak force needed to penetrate the potato crust.