胡萝卜渣微粉咀嚼片的研制

目的 利用胡萝卜渣制备咀嚼片,变废为宝。方法 以榨汁后的胡萝卜渣为原料,经过真空冷冻干燥、粉碎、造粒、压片成型等一系列工艺制成微粉咀嚼片。通过L_9(3~3)正交试验结合感官和技术指标评分对胡萝卜渣微粉咀嚼片配方迚行优化。结果 最佳配方为胡萝卜渣微粉用量64.5%、25%淀粉糊用量21%、α-环糊精用量9%、D-甘露糖醇用量2.5%、D-山梨醇用量2.5%、硬脂酸镁用量0.5%,幵以0.1%拧檬酸作榨汁前护色预处理。结论 制得的胡萝卜渣微粉咀嚼片颜色鲜亮,表面光滑完整,入口感细腻,甜度适中,咀嚼性良好。     

土库曼加尔金内什压力敏感性气藏固井技术与应用

２２６井位于土库曼斯坦加尔金内什气田,该气田储层具有发育好且储层段长、溶蚀孔洞发育、气量大、
井底温度高、硫化氢含量高等特点。该井在气层钻进中多次发生井漏（累计漏失钻井液２８３５．０３ｍ^３）,并导致溢流
等复杂情况,经过多次多类型的堵漏作业才建立井筒内液柱与地层的微弱平衡。针对固井期间可能发生井漏、溢
流等复杂情况,采取了有针对性的下尾管防阻卡措施;控制全程施工参数;采用正注反挤工艺技术等措施,确保了
尾管顺利下至设计井深,保障了在井漏失返条件下的安全固井,并使尾管段正反注水泥浆顺利对接。测井解释结
论表明该次固井裸眼气层得到有效封固,固井质量可满足下步开采要求。该井Φ１７７．８ｍｍ尾管固井的安全作业解
决了该区块又喷又漏复杂井的固井作业,并对今后类似复杂井固井施工提供有力支持。     

Hierarchical BiOI and hollow Bi2WO6 microspheres: Topochemical conversion and photocatalytic activities

We present here a facile one-pot surfactant-free solvothermal route to synthesize hierarchical BiOI microspheres assembled from nanosheets at 120 °C for 16 h. The as-synthesized BiOI microspheres could be topochemically converted into hollow hierarchical Bi₂WO₆ ones built by nanoplates for the first time under hydrothermal condition because of the analogies of crystal structures. The transformation process of hierarchical BiOI microspheres to hollow Bi₂WO₆ ones was surveyed through XRD analyses and FE-SEM observations of the intermediates at different reaction stages. Rhodamine B (RhB) was selected as pollutant model and visible-light-driven photocatalytic activities of hierarchical BiOI and Bi₂WO₆ microspheres under the same measurement conditions were comparatively studied. As a result, the photocatalytic activities of BiOI obviously outshone Bi₂WO₆. The present study not only develops a new method for fabricating hierarchical architectures but also provides some useful information on relative visible-light-responding photocatalytic activity of hierarchical BiOI and Bi₂WO₆ microspheres.     

Fe2O3-Modified Porous BiVO4 Nanoplates with Enhanced Photocatalytic Activity

Nano-Micro Letters - As BiVO4 is one of the most popular visible-light-responding photocatalysts, it has been widely used for visible-light-driven water splitting and environmental purification....     

Pathogenesis and Treatment of Cytokine Storm Induced by Infectious Diseases

Cytokine storm is a phenomenon characterized by strong elevated circulating cytokines that most often occur after an overreactive immune system is activated by an acute systemic infection. A variety of cells participate in cytokine storm induction and progression, with profiles of cytokines released during cytokine storm varying from disease to disease. This review focuses on pathophysiological mechanisms underlying cytokine storm induction and progression induced by pathogenic invasive infectious diseases. Strategies for targeted treatment of various types of infection-induced cytokine storms are described from both host and pathogen perspectives. In summary, current studies indicate that cytokine storm-targeted therapies can effectively alleviate tissue damage while promoting the clearance of invading pathogens. Based on this premise, “multi-omics” immune system profiling should facilitate the development of more effective therapeutic strategies to alleviate cytokine storms caused by various diseases.     

大型空气重介流化床逆系统控制与仿真

1　引言我国和国外很多煤炭储藏地严重缺水 ,传统的湿法选煤工艺受到限制 .流化态分离技术是矿物分离的一种新型高效干法分选方法 .目前的研究主要在选煤行业 ,称之为“空气重介流化床干法选煤技术”,具有重大经济价值和广阔的应用前景 ,因而受到产煤大国的高度重视 .我国在气     

鲜切果蔬微冻技术的研究进展

鲜切果蔬具有天然、便利、营养、保健以及口感清脆爽口等优点,深受国内外快餐业、旅游业、零售业等行业青睐。但鲜切果蔬贮藏品质损耗严重,保鲜期限短,一直是困扰其工业化发展的瓶颈因素之一。目前,国内外研究者试图采用各种物理、化学方法改善果蔬的贮藏品质问题。虽然这些方法在杀菌或在改善质量方面取得一定成效,但在满足人们对果蔬天然、高营养、安全、较长的保鲜期限等综合品质的需求方面存在局限。微冻技术以其突出的保鲜效果,成为低温保鲜领域的研究热点。而关于微冻技术在果蔬保鲜上应用效果的报道还很少。基于此现状,本文从果蔬保鲜技术的研究现状、微冻保鲜作用效果及组织损伤机制3方面,探究了微冻技术在鲜切果蔬上的应用前景。     

时尚消费中畅销产品的设计

畅销产品具有引导潮流的创意、造型和功能的统一,能够满足情感价值、是艺术品般的产品等特征,所有这些特征都是以消费者为中心的,归根到底是满足了消费者希望拥有的产品诉求.     

微酸性电解水对宣威火腿切片杀菌效果的研究

目的研究微酸性电解水(slightly acidic electrolyzed water;SAEW)处理对云南宣威火腿切片的杀菌效果。方法将宣威火腿切片与SAEW按不同时间(2.5、5、7.5、10 min)、不同料液比(1:2、1:5、1:10 g/mL)和不同温度(25、40、60℃)进行浸泡处理,通过菌落总数变化反映其杀菌效果,并通过感官品质、颜色和硬度等指标,探讨SAEW杀菌处理对宣威火腿切片品质的影响。结果 SAEW对宣威火腿切片表面微生物有较强杀菌效果,并随处理时间的延长、料液比的增加和温度的升高,SAEW的杀菌效力不断增强。当料液比为1:10g/mL,浸泡处理10 min,火腿切片表面菌落数由最初的1.57 Log CFU/g降至0.79 Log CFU/g;随着料液比的增加,火腿切片浸泡处理10 min,表面菌落数从最初的1.57 Log CFU/g依次降至1.27、1.01和0.79 Log CFU/g;温度对SAEW杀菌有一定协同作用,随温度升高,样品表面菌落总数显著降低(P0.05);SAEW处理对火腿切片的感官品质、颜色和硬度均没有显著影响。结论 SAEW处理不仅能够有效控制火腿切片中微生物危害,还能保证其品质不被破坏,具有良好的开发潜力。     

微酸性电解水对鲜切云南红梨贮藏品质影响研究

目的研究微酸性电解水(slightly acidic electrolyzed water,SAEW)处理对鲜切云南红梨贮藏过程中品质的影响。方法以SAEW中有效氯质量浓度、料液比和处理时间为自变量,样品表面菌落总数的死亡数量级为响应值,应用响应面法优化其最佳处理条件。按该优化条件对红梨鲜切品进行处理并置于4℃环境中贮藏,定期测定菌落总数、维生素C含量、总糖含量、多酚氧化酶活性、质量损失率及p H值,探讨SAEW处理对鲜切云南红梨贮藏品质的影响。用无菌水处理做空白对照。结果 SAEW的最佳处理条件为:有效氯质量浓度30.00 mg/L、料液比1:15(m:V)、处理时间3.69 min。在此条件下,SAEW处理能够有效控制云南红梨鲜切品表面微生物数量,并延缓其贮藏过程中维生素C含量和总糖含量的衰减,抑制多酚氧化酶活性,而对质量损失率与p H均无显著影响。结论 SAEW在控制鲜切水果表面微生物危害和延缓品质衰减方面均有一定潜力,相关结果将为SAEW在鲜切水果加工中的应用提供理论依据。