圆形水平冻结壁弹性设计理论

针对目前水平冻结壁设计中存在的不足,在考虑冻结壁内侧岩土体开挖卸荷作用的情况下建立了圆形水平冻结壁与围岩相互作用弹性力学模型,得到了其应力、位移解析解,着重分析了冻结壁内缘的受力情况,并基于不同屈服准则建立了冻结壁厚度的计算公式,分析了各因素对冻结壁厚度的影响。研究结果表明:考虑与围岩相互作用可有效降低水平冻结壁厚度,相互作用越强,厚度越小;冻结壁厚度随水平侧压力系数增大而减小,随其埋深增大而增大,与此相比,泊松比的影响可忽略不计;考虑到冻土为摩擦型材料,建议计算时采用Mohr-Coulomb屈服准则。     

高效液相色谱法检测食品中Nisin的方法研究

乳酸链球菌素(Nisin)是一种天然食品防腐剂。本文以乳制品、酱制品和熟肉制品共14种食品为研究对象,采用高效液相色谱仪(HPLC)定性定量评价其Nisin的回收率,优化提取溶剂、色谱条件,进而验证HPLC的精密度、稳定性、重复性和检出限。结果表明:当草莓味优酸乳、辣蒜酱和蜜汁鱼仔称样量为20 g时,提取溶剂为乙腈+稀盐酸,其中稀盐酸百分比分别为60%、40%和60%,经超声、水浴提取;在HPLC紫外检测波长220 nm下,梯度洗脱16 min,得到回收率分别为90.40%、93.51%和104.50%;RSD均小于1.6%;精密度高;稳定性好;重复性好;检出限分别为194 IU/mL、205 IU/mL和198 IU/mL。     

冻结器内测温判定冻结壁厚度的研究

根据在冻结法凿井工程中冻结器纵向测温的经验摸索,建立了停冻后的单孔冻土柱升温的数学计算模型,借助现代数学工具Maple6软件,将公式数字化和图形化,从而揭示了在瞬时升温过程中单孔冻土柱温度分布与时间、冻土柱半径之间的关系,为冻结器内测温、监控冻结井筒温度场提供一种理论依据,并给出了一个应用实例．     

人工冻结法在地铁隧道施工中的应用与发展

冻结法是地下工程施工中常用的辅助工法。通过对冻结法的基本原理和工艺的介绍,分析了冻土温度场的发展,以及温度场与冻结壁发展的关系。阐述了人工冻结法在地铁隧道施工中的应用现状与发展趋势。     

冻土爆破漏斗及冻土爆破性的模型试验研究

根据相似理论和利斯顿爆破漏斗理论进行了冻结粘土，砂土在－７，－１２，－１７℃３个温度水平下的爆破漏斗模型试验，对爆破漏斗几何参数及块度进行了回归分析，冻结砂土的爆破漏斗参数回归效果比粘土高度显，冻结粘土的爆破碎块较好的服从Ｒ－Ｒ分布，冻结砂土较地服从Ｇ－Ｇ－Ｓ分布，按照形变能系数大小对子冻土的爆破性，得出的结论对冻土爆破参数的设计有一定的参考作用。     

High-Resolution NMR and Magnetic Resonance Imaging (MRI) Studies on Fresh and Frozen Cod ( Gadus morhua) and Haddock (Melanogrammus aeglefinus)

Changes in the fish muscle from cod ( Gadus morhua ) and haddock ( Melanogrammus aeglefinus ) were investigated by high-resolution NMR and magnetic resonance imaging (MRI). Water- and salt-soluble extracts from fish stored at −20°C and −30°C were analysed by high-resolution proton NMR and enabled the identification of metabolites including trimethylamine oxide, trimethylamine (TMA) and dimethylamine. It was not possible to detect formaldehyde by NMR either in the stored fish samples or in spiked water or salt extracts even at high levels of formaldehyde addition, probably due to polymerisation. Systematic and controlled storage trials indicated the presence of dimethylamine at around 9 months for samples stored at −20°C, whereas no changes were detected at the control storage temperature of −30°C. A comparison of cod and haddock fillets stored for 1 year at −20 and −30°C confirmed the production of dimethylamine only in cod stored at −20°C. It was interesting to note that ‘fresh’ cod and haddock samples purchased from a local supermarket showed high levels of TMA indicating a breakdown of trimethylamine oxide to TMA by bacteria. TMA was not detected in the fish fillets especially obtained for the storage trials. MRI of fresh cod and fish stored at −8 and −30°C indicated that the fish half stored at −8°C exhibited dense lines or arches which are indicative of gaps in the tissue due to possible breakdown of the connective tissue. The images of fish stored at −30°C did not indicate any differences compared with the fresh fish. MRI also showed the presence of frozen and unfrozen areas in the fish non-destructively.     

Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry

Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyse and characterise volatile and semi-volatile compounds from the samples. The major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire-exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire-damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.     

基于GRA-ISM-HMM的广州市肉及肉制品安全风险评估

该研究旨在利用广州食品安全风险监测2015年至2020年针对肉及肉制品样本的检测数据,构建肉及肉制品的安全风险评估模型,从而了解广州市该段时间内肉及肉制品的食品安全风险及其时变特点。该研究采取灰色关联分析方法和解释结构模型建立风险指数,并基于该指标值作为隐马尔可夫模型的观测值探讨观测背后的隐含风险状态。分析结果显示,2015~2020年所有样本综合风险指数结果都在[0,0.45]之间,总体风险都较小,其中2019年风险最高;将风险指数进行等级划分,显示2015~2020年风险等级为[1, 2, 2, 2, 3, 1];通过HMM分析得到这六年的隐藏风险等级为[0, 1, 1, 1, 2, 0],与观测风险结果一致,且HMM预测2021年风险等级为1,即表明广州肉及肉制品风险往良好态势发展。最后,进行风险差异原因分析,发现各肉制品分类之间有差异,其中腊肠、鸡肉和腊肉的风险指数较高于其他种类,而2019年增加腊肠和腊肉的检测是风险增加的一个原因。总体来说,广州肉及肉制品风险较小,但依旧需要监督改善。     

地皮菜添加量对鸡胸肉糜凝胶特性的影响

以新鲜鸡胸肉为实验对象,探究地皮菜添加量对鸡胸肉糜蒸煮得率、保水性、色泽、质构、凝胶强度、流变特性和微观结构等的影响.结果表明:随着地皮菜添加量的增加,鸡胸肉糜的蒸煮得率和保水性呈先上升后下降的趋势,添加量在1.2％时最大,分别为95.71％和95.33％;鸡胸肉糜的L*值、a*值、b*值均显著降低(P＜0.05);硬...     

肉及肉制品碘含量检测新方法的验证

对即将实施的碘含量检测新方法进行验证分析,通过选取具有代表性的样本进行实验,研究了新方法对肉及肉制品检测结果准确性和精密度的影响.结果表明,与现有检测方法相比,新检测方法的准确性更好、精密度更高,更加适用于肉及肉制品中碘含量的测定.