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71.
72.
Occupational airway diseases are now receiving attention in industry, although study is hampered by a lack of readily-available data. The interpretation of the data that is available, and also of the root problems themselves, is itself a difficult problem. This paper has been written as a literature review which it is hoped that other researchers can take either as a starting point or as a refresher. 相似文献
73.
新疆平原区降水入渗补给地下水研究 总被引:6,自引:1,他引:5
以新疆昌吉地下水均衡试验站测得的降水入渗补给地下水量资料为基础 ,讨论了影响降水入渗补给地下水的因素 ,计算了潜水年降水入渗补给系数 ,建立了年降水入渗补给系数与潜水埋深间的经验公式 相似文献
74.
75.
采用复合形优化法,结合《港口及航道护岸工程设计与施工规范》中推荐的抗滑、抗倾稳定的分项系数计算方法,并考虑了内河航道船形波等作用的影响效应,对重力式护岸断面进行了优化。 相似文献
76.
煤炭作为山西经济发展的支柱产业,在实现全面建设小康社会的奋斗目标过程中,要做出突出贡献,任务非常艰巨,要实现这一奋斗目标,2003年要努力做好6个方面的工作,在新型煤炭工业化道路上迈出更大步伐。 相似文献
77.
78.
Seasoned beef called Jangzorim in Korea is produced by boiling in soy sauce, and is a popular food in Korea. The aim of this study is to evaluate the microbial safety and physical qualities of sous vide processed seasoned beef, and the effect of nisin during storage. Sous vide processed packages with or without nisin (100 IU or 500 IU) were stored at 4 °C or 25 °C for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25 °C storage, the number of mesophilic microorganisms in seasoned beef packages without nisin increased markedly, but with nisin there was no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and B. cereus cells showed similar trends, although C. perfringens was not detected in all samples. At 25 °C storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly. The colour of packages without nisin showed a drastic decrease in lightness (‘L’) while no changes were observed in packages with nisin. 相似文献
79.
Shuichi Yamamoto Teruaki Morihiro Koichi Ariyoshi Turkan Aktas 《Drying Technology》2005,23(6):1319-1330
As the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH = 0 to 84%). Separate experiments were carried out for determination of the desorption isotherms.
The isothermal drying curves of sugar solutions at RH = 0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration = 0 and 0.1 are almost the same, although the concentration distributions are different.
When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film (skin) near the surface, and consequently the retention of ethanol increased. 相似文献
The isothermal drying curves of sugar solutions at RH = 0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration = 0 and 0.1 are almost the same, although the concentration distributions are different.
When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film (skin) near the surface, and consequently the retention of ethanol increased. 相似文献
80.