智能化的产品设计环境

随着计算机全面引入到产品设计全过程中，形成了计算机化的产品设计环境。本文深入分析产品设计过程中各种活动的演变规律及其信息处理方法，基于产品设计过程的进行模型理论，提出了智能化的产品设计环境ＩＩＩＰＤＥ的总体构思，分析了系统结构和信息流程。该系统具有较强的适应性，对分布式协同设计环境的构架也有适用性。本文最后总结了智能化产品设计环境中涉及到的关键技术环节和有待进一步研究的问题。     

我国车用无铅汽油的质量状况及分析

对1998－2001年间生产领域和流通领域的近500批次汽油产品检验数据进行了总结和分析，表明我国汽油的实物质量正在不断提高，但从环保要求出发还需不断向国际水平靠扰，尤其应进一步降低烯烃含量，硫含量。     

Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.     

涟钢连铸优质钢的实践分析

本文介绍涟钢第一炼钢厂１号小方坯连铸机浇铸优质钢的生产实践，并探索连铸优质钢的途径。指出为保证质量，必须严格保证钢水质量，控制合适的浇铸温度，拉坯速度和冷却强度；钢水必须吹氩；采用大容量中间包和伸入式水口保护渣浇涛，确保连铸机的状况良好。     

我国和奥地利普兰西公司的钨、钼产品及其差距

对奥地利普兰西公司作了简要介绍，并将我国的钨、钼产品标准和普兰百公司的钨、钼产品、规格进行了对比。根据差距提出了我国钨、钼产品今后的发展方向。     

用自射线照相技术研究放射性核素在岩石和矿物上的吸附

应用自射线照相和岩相照相技术联合图象法研究了锕系元素和长寿命裂变产物在岩石和矿物上的吸附行为，直接观察到不同矿物和化学成份对核素的吸附。应用这个方法，研究了＾２３９Ｐｕ、＾２４１Ａｍ在花岗岩上的吸附，＾９０Ｔｃ在辉锑矿、锑赭石和脆硫锑铅矿上的吸附以及＾１２５Ｉ在灰硒汞矿上的吸附，得到了一些有价值的结果。     

QFD质量职能扩展简介

介绍ＱＦＤ（质量职能扩展）的发展历史及其具体的操作过程。     

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO₂,) 8% and (0²) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.     

Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging

We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.     

Matrix expression and reachability analysis of finite automata

In this paper,we propose a matrix-based approach for finite automata and then study the reachability conditions.Both the deterministic and nordeterministic automata are expressed in matrix forms,and th...