电子封装用金属基复合材料的制备

分析了电子封装用金属基复合材料的性能特点及其对制备工艺的要求，在此基础上论述了该种材料的各种制备工艺的特点及发展现状。     

Stability of Standard Electrolytic Conductivity Solutions in Glass Containers

The stability of solutions having an electrolytic conductivity, κ, of 5 μS/cm to 100 000 μS/cm packaged in glass screw-cap bottles, glass serum bottles, and glass ampoules was monitored for 1 year to 2 years. The conductivity was determined by measuring the ac resistance of the solution. Mass loss was also monitored for solutions packaged in bottles. The solutions were prepared using KCl in water (κ ≥100 μS/cm) or KCl in 30 % (by mass) n-propanol 70 % (by mass) water (κ ≤ 15 μS/cm). The conductivity changes were compared by packaging type and by nominal κ. The main causes of the κ changes are evaporation (screw-cap bottles) and leaching (screw-cap bottles, serum bottles, and ampoules). Evaporation is determined from mass loss data; leaching occurs from the glass container with no change in mass. The choice of optimal packaging, which depends on the conductivity level, is the packaging in which κ changes the least with time. Ampoules are the most suitable packaging for standards having nominal κ values of 500 μS/cm to 100 000 μS/cm. Screw-cap bottles are most suitable for standards having a nominal κ of 5 μS/cm to 100 μS/cm.     

Automated fluorimetry in quality control of pasteurized and ultra-high temperature-treated starch soup

Automated monitoring of the microbiological quality of heat-processed foods by the resazurin reduction test was applied to microtitration plate incubator-fluorimeter technology. The appearance and disappearance of the fluorescing peak of resorufin was monitored on microtitration trays. Pasteurized or ultra-high temperature-treated starch-based soup was used as the model food system. Bacillus subtilis spores (ultra-high temperature treatment) and vegetative cells of Enterococcus faecalis (pasteurization) were inoculated into the soup before the heat treatment at levels which resulted in some survival. The timing of appearance of maximum fluorescence correlated with the number of bacteria in pre-incubated samples. Automated resazurin-reduction fluorimetry was compared with conventional plating, turbidometry and microcolony count by the direct epifluorescent filter technique. The results of the resazurin test correlated well with those of all the other methods tested. Fluorimetry had the advantage that the results could be read within 1–5h and the reproducibility was superior to the other methods.     

Rapid analysis of polymer homologues and additives with SFE/SFC-MS coupling

A rapid and easy analysis method for polymers is presented. The method involves sample preparation by SFE, separation of the extracted compounds by SFC and simultaneous quantitative detection by FID, as well as identification of unknowns by MS. The applications illustrate how structural research work and routine polymer analysis can be done with this time saving method.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

Rare-earth-enabled universal solders for microelectromechanical systems and optical packaging

In packaging of microelectromechanical systems (MEMS), optical, and electronic devices, there is a need to directly bond a wide variety of inorganic materials, such as oxides, nitrides, and semiconductors. Such applications involve hermetic-sealing components, three-dimensional MEMS assembly components as well as active semiconductor or optical components, dielectric layers, diffusion barriers, waveguides, and heat sinks. These materials are known to be very difficult to wet and bond with low melting-point solders. New Sn-Ag- or Au-Sn-based universal solders doped with a small amount of rare-earth (RE) elements have been developed, which now allow direct and powerful bonding onto the surfaces of various MEMS, optical, or electronic device materials. The microstructure, interface properties, and mechanical behavior of the bonds as well as the potential packaging applications of these new solder materials for MEMS and optical fiber devices are described. Various packaging-related structural, thermal, or electrical issues in MEMS are also discussed.     

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.     

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。