危机与契机并存——从学位论文看我国建筑更新领域学术研究发展情况

本文对我国近十余年间建筑更新及建筑保护领域学术论文做了全面的搜集和多角度的统计工作,分析介绍了我国建筑更新领域的学术地位和学术发展特征,并对其存在的问题进行了阐述和深层次剖析,力求为我国建筑更新领域后续研究工作的开展起到参考借鉴作用。     

Mass transfer during osmotic dehydration of pineapple rings

The effect of temperature (30, 40 and 50°C) and sucrose concentration (50, 60 and 70°Brix) on the osmotic dehydration of commercial size pineapple rings were studied, at an initial ratio of 1:4 fruit:sucrose solution. The rate of water loss in the fruit varied with both osmotic solution concentration and temperature. A proposed model based on Crank's equation was fitted to the experimental data.     

Hydrocarbon preservation and formation water geochemistry in abnormal pressure system in the Bawu area of Lishu depression,Songliao Basin,China

The hydrocarbon production in the Bawu area of Lishu Depression is high. However, the Bawu area has undergone three main tectonic movements, the strata were strongly uplifted and eroded, and the fractures were extremely developed. The conditions of hydrocarbon preservation have become intricate. In this study, by analyzing isotopes compositions and geochemical features of formation water, and the characteristics of formation pressure, the hydrocarbon preservation can be deduced. The subnormal and lower normal pressure zones (away from Xiaokuan Fault) of Yingcheng and Shahezi Formations are relatively closed and more conducive to hydrocarbon preservation.     

改进的中值滤波算法

针对中值滤波器降低图像分辨率的缺点,提出一种改进的中值滤波算法,即在中值滤波前进行边缘判断.首先判断象素是否是边缘,是则不进行变换,直接将该像素值输出.反之则进行中值滤波,将中值滤波后的值输出.实验表明,该算法对图像进行中值滤波时保存了图像的边缘细节.     

低温保存对超干烟草种子活力的影响

将在低温条件下保存的超干烟草种子的活力与在原干燥器内和常温常湿（自然条件）下继续保存的种子进行比较,结果表明超干燥的烟草种子最适合在４℃下继续保存,其次是在－８℃低温下保存,再其次是在干燥器内继续保存,最不利于在常温常湿下继续保存。由此说明超干烟草种子可以安全地向低温冷藏库转移,而且其种子寿命长于继续进行超干燥保存的种子,而经过超干燥处理后的烟草种子不宜在自然条件下保存。     

冬枣的保鲜方法进展和发展趋势

介绍了冬枣的采收时期和采收的方法,冬枣贮藏保鲜技术和国际上的保鲜发展趋势.     

风味蟹肉软罐头护色工艺优化

以小规格蟹的蟹肉为原料,研究了风味蟹肉软罐头制备过程中的护色工艺优化.以L*值、b*值及相对褐变程度作为评价指标,通过单因素试验和正交试验设计研究4种护色剂(柠檬酸、D-异抗坏血酸钠、抗坏血酸和植酸)的浓度、护色时间对风味蟹肉高温灭菌后色泽的影响.最终得到风味蟹肉的最佳护色工艺为:0.4％柠檬酸和0.2％D-异抗坏血酸...     

Alicyclobacillus acidoterrestris in fruit juices and its control by nisin

Summary The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. In this study it was shown to grow in orange juice, grapefruit juice and apple juice to produce detectable taint at levels of about 10⁴–10⁵ c.f.u. ml⁻¹. Decimal reduction times were determined at 80 °, 90 ° and 95 °C in each juice and confirmed the heat-resistant nature of the spores under normal juice pasteurization conditions. They also confirmed that heat sensitivity increased with decreasing pH but that this effect was less pronounced at higher temperatures. The organism was, however, sensitive to the bacteriocin food preservative nisin. The presence of nisin during heating decreased the D value by up to 40% and the MIC for nisin against spores at 25 °C was only 5 International Units (IU) ml⁻¹. The results indicate that use of nisin is a potentially useful way of controlling this organism in fruit juices and fruit juice-containing products.     

微波能对紫菜杀菌保鲜的研究

利用微波能对小包装紫菜进行杀菌保鲜研究。通过正交试验获得微波杀菌的最佳条件,并与常规高温灭菌法进行比较分析,结果表明,微波杀菌后细菌总数均低于对照组,且紫菜的主要营养成分蛋白质、碘的含量损失最少,保鲜期比常规灭菌法长。     

广式月饼生产有关理论及应用

本文介绍了广式月饼的生产工艺以及月饼的保鲜,从理论上分析了整个过程,提出了一些解决问题的方法,总结了广式月饼的生产规律。