可焊性高强度钢筋的开发与生产

为进一步开发国际钢材市场，研制开发了符合加拿大可焊性高强度钢筋标准要求的高强度钢筋．制定了化学成分及力学性能内控标准，分析了生产工艺各环节对成分和性能的影响，依据试验结果，在全面统计分析的基础上，调整了冶炼成分，生产的531批钢筋全部合格．通过直方图及回归分析，说明了制定的产品生产工艺可行，也为今后的生产提供了理论依据。     

随机度量理论的最近进展及其应用

本文综述了随机度量理论在近十年来的重要进展及其具有代表性的某些应用。     

电力系统微机型产品的电磁兼容设计

从分析电力系统中电磁干扰的来源、传输途径入手，对应用于电力系统的微机型产品设计中的电磁兼容问题进行了较为系统的探讨，并提出了行有效的解决措施。     

Kinetic analysis for effect of initial substrate concentration on growth and secondary metabolite production in cultures of Nicotiana tabacum

Suspension cultures of tobacco cells were studied using airlift and rotary-drum bioreactors. The effect of initial concentrations of a major substrate, sucrose, on the growth and production of a secondary metabolite, phenolic compounds, was investigated. The dry weights and total concentrations of the phenolic compounds increased with the initial sucrose concentration in both bioreactors. Both bioreactors were found to have the same tendency for the effect of initial sucrose concentration. The structured model, presented previously was modified by considering that sucrose was hydrolyzed to glucose and fructose by an enzymatic reaction. The previous and the new models were applied to the above two sets of experimental data obtained with two bioreactors, independently. The hydrolysis of sucrose was elucidated to contribute slightly to the overall kinetics of growth and secondary metabolite production in these cultures. Furthermore, the levels of shear damage in each bioreactor were quantitatively compared based on the death rate constant, k_i, which is one of the model constants.     

基于超图的产品族结构模型的研究

产品族结构模型是对系列化和组合产品各种复杂关系的综合和表达，它的合理性是产品配置设计过程的基础，超图能够表达是一般离散结构，而结构化超图表达了集合元素之间的层次关系，利用结构化超图模型来构造产品族结构模型，并给出了配置设计算法，最后用一个实例来验证方法的可行性。     

红外加热节能技术的现状与发展前景

本文综述了国内外节能的现状与发展趋势,论述了远红外电加热领域的发展前景,强调了加强基础理论研究的重要性,介绍了我国红外加热应用的领域和国外新开发的红外产品。     

真丝纬编织物的品种开发

真丝针织物的品种花色单调已严重影响和制约其扩大出口创汇及生产企业的经济效益及发展。认为主要是品种开发与市场需求脱节,未能掌握国际市场导向指导消费,以及生产技术素质和管理能力不足。文章提出了开发真丝纬编织物的基本原则和目前可行的开发品种。     

关于对火铺矿选煤厂350万t/a扩能改造的初步构想

介绍火铺矿选煤厂的现状及存在的瓶颈制约问题，与配套矿井进行同步扩能改造的必要性和紧迫性；根据矿井采煤方法及煤质特性并结合选煤厂现有工艺等实际情况，提出了选煤厂扩能改造的初步构想：即采用原煤预排矿——三产品全煤重介——煤泥直接浮选——尾煤泥压滤联合工艺流程，并对该工艺流程进行了详细阐述，提出了本次技改存在问题。     

Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer

Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, expensive operational costs and batch drying. Atmospheric freeze drying was introduced to lower the production costs of high-quality dried foods, and the need of simulation tools became important in estimations of the industrial drying processes.

A simplified mathematical model (AFDsim) is developed based on uniformly retreating ice front (URIF) considerations. The model is used to calculate theoretical drying curves of atmospheric freeze dried foods in a tunnel dryer. Studies of thermal and mass transfer properties during drying are essential for understanding the changes in product quality and for designing and dimensioning the drying process. The model can be used to simulate industrial atmospheric freeze drying of different foodstuff in a tunnel. The results from AFDsim modeling are in good accordance with the experimental results.     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.