Effects of Surface Concentration on Drying Behavior of Carbohydrate Solutions

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.     

试论当代大学生IT素质的培养

从IT素质的涵义出发，论述了IT素质的涵盖内容、培养大学生IT素质的重要性以及IT素质的本质与特点．对高校树立人才培养新理念、培养优秀IT人才提出了有关建议及应对措施。     

安徽省水资源宏观经济优化模型研究

以水资源可持续发展为出发点,探讨了一种可以同时兼顾经济发展、水资源利用和社会效益的多目标水资源宏观经济模型的建立方法,通过引入带权2-模评价函数,将多目标优化问题转变成单目标优化问题。以2002年为现状水平年,对安徽省2010年的产业结构及产业规模进行优化分析。结果表明,多目标模型求得的总用水量较单目标模型明显降低,而两模型优化的产业规模与结构差别不大,体现了高用水效率行业优先发展的要求。     

我国风机盘管技术现状分析

介绍了近年来我国在风机盘管技术领域的最新成果，在结构形式、强化传热、提高室内空气品质、降低噪音和提高自动控制水平等方面的技术进展情况，分析了目前风机盘管中存在的问题，并对今后的发展方向进行了展望。     

品质改良剂--三聚磷酸钾水溶液配方的研制

本文报道了三聚磷酸钾50％水溶液的研制配方，利用加入适当的焦磷酸钾以及控制pH值在10.9-11.9之间来抑制其水解，对制得溶液进行了多天连续测定，观察其稳定性。     

环境敏感因素对电站正常蓄水位选择的影响

卜寺沟水电站预可阶段正常蓄水位是考虑规划成果、地形、地质务件、梯级衔接、水库淹没、筑坝技术、水能资源利用等因素综合初选的.从理论角度分析,水库淹没时水库内寺庙的影响,按全部淹没进行经济补偿处理代价较小;其社会环境敏感因素对正常蓄水位的选择不应起决定性作用.但是,考虑到少数民族群众、僧侣和地方政府的要求,适当降低正常蓄水位,以减少对扎西日岗寺庙的影响,将带来较积极的社会影响.     

调整水量法(代用法)测定水泥标准稠度用水量方法的改进

结合兰州市的水泥标准稠度用水量方法测定 (代用法 )的实例 ,分析代用法测定标准稠度用水量的缺点 ,并对此方法提出了一些改进措施     

The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C

In this study the shelf‐life of sardine marinades was investigated. After the marination process, sardine fillets were packed into glass jars with 2% citric acid, 4% sodium chloride and spices. The effect of pasteurization at 70 °C for 20 min on the shelf‐life of the sardine marinades was determined. At the end of 6 months storage the differences between thiobarbituric acid, free formaldehyde (FA(ex)), free and bound formaldehyde (FA(dest)) and peroxide value of pasteurized and non‐pasteurizated marinades were not significantly (P > 0.05) different, while the difference between total volatile basic nitrogen, trimethylamine, pH, total plate count and lactic acid bacteria count of pasteurized and non‐pasteurized marinades were. The shelf‐life of both pasteurized and non‐pasteurized sardine marinades was found to be 5 months at 4 °C.     

宾馆酒店蒸汽冷凝水回收问题剖析

分析了宾馆酒店进行冷凝水回收所遇到的各种问题，提出了应对策略和解决方法，介绍了取得的应用效果。     

常规施工中不容忽视的几个环节

就毛石砌体的拉接处理、现浇混凝土柱、墙拉结筋的留设、砖混结构中构造柱的质量预控等几个环节进行了分析，提出只有在施工中采取必要的措施，才能保证施工质量。