Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials

ABSTRACT: Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.     

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。     

麻辣香肠的研制

香肠作为具有中国特色的传统肉制品，倍受广大消费者的喜爱，然而传统香肠单一口味已不能满足那些喜爱吃麻辣口味的消费者的需求，特别是在秋冬季节，吃麻辣已成为一种流行趋势，开发麻辣口味香肠，迎合消费者需求已是一种趋势；本试验采用正交设计方案。确定食盐、白糖、红辣椒粉、复合香辛料的添加量分别为：3％、2％、0．5％、0．41％。     

属性识别理论在黄前水库水质评价中的应用

本文根据属性识别理论,探讨了水库水质的综合评价模型,应用此模型对黄前水库的水质进行评价,结果与灰色关联度法基本相同,比较符合实际情况。同时该方法简单、易懂,更适合于有标准的系统质量评价问题。     

Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts

Muscles were excised pre-rigor (hot-boned, HB) or post-rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM-O-FOS¹) ingredient treatment as well as cooking to 93°C helped maintain low warmed-over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.     

基于熵权的料场方案模糊多属性优选研究

砂石料场方案选择中存在着许多难以精确度量的模糊性因素，常规的平衡法、系统分析法很难对此进行有效的处理。将模糊数学理论应用于砂石料场的方案选择，提出了熵权与模糊理论相结合的砂石料场方案优选方法，重点对标准化属性矩阵的产生、主客观权重结合得到综合权重及相对接近度的计算等几个方面进行了说明，并通过实例验证了该方法的可行性与实用性。     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

地震属性神经网络油气模式识别技术及其在东海的应用

神经网络油气模式识别技术是综合利用地震属性进行油气预测的技术之一 ,它首先通过计算获得多种地震属性 ,综合分析找出对储层油气比较敏感的地震属性组合 ;然后收集油气井与非油气井的井旁道地震属性 ,组成学习样本并进行神经网络学习 ;最后利用学习结果对储层进行油气预测。该技术在东海某工区的应用结果表明 ,振幅统计类和复数道统计类地震属性是对该地区储层油气最敏感的地震属性组合。神经网络油气模式识别技术可以作为东海地区储层油气预测的一种手段。     

勘探地球物理技术最新进展——２００２年ＳＥＧ年会综述Ⅱ：解释与压力预测

根据2002年SEG年会部分论文编译而成，包括解释技术和压力预测技术。概要性地介绍了偏移成像技术；新属性技术；自动地震相分析技术；油气检测技术；储层反演技术和2种实用的压力预测技术。