Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

Identifying a Design Management Package to Support Concurrent Design in Building Wafer Fabrication Facilities

Concurrent design is commonly used in building a semiconductor wafer fabrication facilities to shorten projects. Current practice in managing a design schedule involves preset milestones that represent percentages of completion. Such a simple control scheme does not provide sufficient information to support concurrent design. This study presents an analytical model that applies a cluster identification algorithm to separate the work of designing a multisystem project into management packages that support concurrent design. Tasks within a package have strong informational dependency relationships on each other, and are not suited for concurrent design. Tasks of different packages have weak dependency relationships on each other, and are suited for concurrent design. Tendering design work based on these packages may reduce the number of design interfaces between participating design firms. Possible application of the model includes the management of design schedule, design contract tendering, and design information flow.     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.     

漫谈汽车产品的包装

从汽车外形设计、车身色彩及内装饰三个方面讨论汽车内外包装的发展现状和有关走向，并指出这方面正有迅猛的发展势头，以上起包装界和汽车设计界的高度重视。     

The thermodynamic performance of a new solution cycle in double absorption heat transformer using water/lithium bromide as the working fluids

In this paper, a new solution cycle in the double absorption heat transformer is presented and the thermodynamic performance of this new cycle is simulated based on the thermodynamic properties of aqueous solution of lithium bromide. The results show that this new cycle is superior to the cycle being studied by some researchers. This new solution cycle has a wider range of operation in which the system maintains the high value of COP and has larger temperature lifts and operation stability. The relationship between the absorber and the absorbing evaporator is more independent and this makes the operation and control of the system more easier.     

综合布线系统的设计、施工及测试

针对综合布线系统工程设计与施工中存在的问题作一简单的归纳，并提出相应的解决办法。其中解决的办法包括几点重要的内容：设计时注意用户的需求和系统的可扩展性，施工时严格按照规范施工，工程结束后要做出详细的测试方案。接地问题和线缆敷设管路的弯曲问题是在施工时很重要的。测试时应测试的内容有：远端串扰、近端串扰、综合近端串扰、结构回波损耗等。     

设计文件标准化审查工作初探

介绍了设计文件标准化审查的内容，指出了存在的问题，并提出了解决的措施。     

空间的塑造--厦门海湾公园设计

海湾公园利用植物、地形、大海与湖泊的周边环境等景观要素,运用隐喻、对比的手法,创造丰富、神秘、变化的空间,注重空间灵活的使用功能及其良好的人性化.     

Credibility and applicability of virtual reality models in design and construction

In this paper, we present the findings from an extensive study of the use of virtual reality (VR) models in large construction projects. The study includes two parts: The first part presents a quantitative questionnaire designed to investigate how VR models are experienced and assessed by the workforce at a building site. The second part includes a qualitative field survey of how VR models can be applied and accepted by professionals in the design and planning process of a large pelletizing plant. Through mainly studying persons who had little or no experience with advanced information technology (IT), we hoped to reveal the attitudes of the average person working at a construction site rather than of an IT expert. In summary, the study shows that the VR models in both projects have been very useful and well accepted by the users. Today’s information flow is, from a general point of view, considered to be insufficient and the hypothesis is that using VR models in the construction process have the potential to minimize waste of resources and improve the final result.     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry