论薄板坯连铸连轧产品质量优势

通过对薄板坯连铸连轧工艺的分析，深入研究了其产品的质量优势，同时还指出了在产品生产过程中需要重点注意解决的一些问题。     

武钢钢铁产品创新的战略思考

产品创新是企业生存和发展的基础。分析了武钢钢铁产品的市场需求，找出了武钢企业外部环境的机会与威胁和企业内部的优势与劣势，提出了产品创新的战略措施。     

包装装潢中的图形创意

图形创意在商品包装装潢设计中起着重要的作用,图形的传统和现代的构成形式使产品更具风格,独创性是其生命力所在,而联想和想象又是创造力的主要源泉,这种联想和想象力通过自然形、抽象形和寓意图形来体现.所以包装设计需要突破,通过图形创意的不断完善,促销产品,使其为市场接受,被顾客赞誉.     

改造本钢265m2烧结机倒料线提高作业率

针对本钢 2× 2 65m2 烧结机成品矿输送流程设计不合理而导致的烧结机频繁停机 ,通过采取合理的改进措施 ,实现了不停机倒料线 ,有效地提高了烧结机作业率和烧结矿产量 ,同时 ,烧结矿质量也有所改善     

特钢长型材轧制技术新进展

在可持续发展原则指导下，强化控轧控冷、高精度轧制和改进表面与外形质量是当前特钢轧制技术发展的重点。     

催化裂化大油气管线阻焦剂的研究与开发

介绍了阻焦剂的阻聚分散机理，测定了不同组分的阻焦剂对不同性质原料的阻焦效果，并考察了不同加入浓度对阻焦率以及催化裂化产品分布的影响。试验结果表明：加入50—100μg/g的阻焦剂，可使催化裂化大油气管线阻焦率达到53．7％—63．8％，同时对产品分布及产品性质无不良影响，具有技术经济可行性。     

In Search of the "Ideal" Pear (pyrus spp.): Results of a Multidisciplinary Exploration

Preference mapping with 10 pears identified 3 segments among New Zealand consumers. While 1 segment preferred ripe European cultivars, another rejected only the seedling with strong off‐flavors. A 3rd segment combined the 2 former segments, but also rejected 2 hybrid samples. Survey responses to the question “To me, the ideal pear is ?” from a 2nd consumer sample confirmed the general preference for juicy and sweet pears, the key characteristics of ripeness. A separate appearance evaluation revealed 4 segments based on color and shape. Combining information from several sources resulted in suggestions for new breeding directions for pears, while highlighting the importance of appearance and the need for more extensive measurements.     

Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations

The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.     

智能控制在现代包装工业中的发展和应用

叙述了反馈控制、自适应、鲁棒自适应，直到智能控制在包装工业中的进展，并阐述了智能控制在现代包装工业的发展中的应用前景。