油田开发经济运行质量研究与应用

提出了油田开发经济运行质量的研究方法和技术思路。对胜利油区几种典型的油藏类型进行了经济运行质量评价。以老河口油田桩106块为例，提出了提高油田经济运行质量的三条基本途径，取得了较好的实际应用效果。     

Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (～23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time.     

On the Yustova threshold plates

A response to criticism of threshold plates for the study of color vision developed at the Mendeleev All-Russia Research Institute of Metrology and published in 1994 is presented. The critics base their conclusions on colorimetric testing and the examination of the plates. In response to the article by M. V. Danilova and J. D. Mollon [4]. __________ Translated from Izmeritel’naya Tekhnika, No. 1, pp. 37–39, January, 2007.     

“Technically Unavoidable” in Terms of Genetically Modified Organisms – an Approach for Food Control

In case of findings of authorized genetically modified (gm) plant ingredients below the 0.9 per cent threshold, exceptions from labelling requirements according to regulation (EC) No. 1829/2003 can only be made, “provided that this presence is adventitious or technically unavoidable”. The authors describe factors that should be considered regarding contaminations by gm plant ingredients as technically unavoidable or not. A practical approach for interpretation, taking into account quality control measures and documentation as well as present findings in comparable products is proposed. Received: February 23, 2007     

The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.     

推进波作用下的底泥起动

在介绍推进波作用下底泥起动特点的基础上，将上层水体作为粘性流体，底泥作为粘弹性体，推导了推进波作用下泥床面剪应力的表达式，并根据试验结果，给出了推进波作用下底泥起动时的床面剪应力与底泥流变参数的关系。     

Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe

This study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3-day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C-stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.     

全双极WTA模型的改进及其实现

提出了一种相似度的新定义，使双极ＷＡＴ模型的实现更加简洁明了。增加一个阈值使系统能判别非存储模式或因其信息量过低而无法鉴定的输入模式，阈值的大小与要求的容错能力有关。双极相似度及阈值通过光学方法实现。阈值的光学实现使系统仍具有照明不变性。通过电路实现取及ＷＴＡ网络的迭代运算。     

The Research of ST-OFDM in Physical Layer of IEEE 802.16a

This paper briefly introduces one of the three physical layer implementations of IEEE 802.16a~[1],WirelessMAN-OFDM PHY.Based on the implementation,the combination of Orthogonal Frequency Division Multiplexing(OFDM)and Space-Time Coding(STC)which is briefly called ST-OFDM in IEEE 802.16a,is investigated under thechannel provided in Ref.[2].Especially,this paper is focused on the influence of the optimal decision threshold on the sys-tern Bit-Error-Rate(BER)performance based on unequal probabilities of sources.The simulations show that when Signal-Noise-Ratio(SNR)is low the optimal decision threshold is obviously superior to the usual one;when SNR is high to someextent,such as 10 dB for 4QAM and 16 dB for 16QAM,we can use the usual decision threshold instead of the optimal