基于小角度高位技术的钻孔初采期瓦斯治理

回采工作面初采期瓦斯涌出不均衡,易出现瓦斯超限现象。针对新源煤矿近距离煤层群开采、瓦斯涌出量大等特点,提出了小角度高位钻孔抽采治理初采期瓦斯的方法;2219工作面应用实践表明,初采期内,小角度高位钻孔抽采瓦斯纯量最高5.25m3/min,瓦斯抽采率64.02%,回风流瓦斯浓度最高为0.32%,上隅角最高瓦斯浓度0.96%,未出现瓦斯超限现象,取得了很好的初采期瓦斯治理效果。     

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.     

结合公钥加密和关键字可搜索加密的加密方案

带关键字搜索的公钥加密(PEKS)是一种有用的加密原语，它允许用户将在加密数据上搜索的功能委托给不可信的第三方服务器，而不影响原始数据的安全性和隐私性。但是，由于缺乏对于数据的加密以及解密能力，PEKS方案不能单独进行使用，必须与标准的公钥加密方案(PKE)相结合。因此，Baek等人在2006年引入了一种新的加密原语，称为结合PKE和PEKS的加密方案(PKE+PEKS)，它同时提供了PKE和PEKS的功能。目前，已有文献提出了几种PKE+PEKS方案。然而，他们都没有考虑关键字猜测攻击的问题。本文提出一个新的高效且能够抵抗关键字猜测攻击的PKE+PEKS方案，与已有方案相比，该方案在性能上有很大的提升，并且在生成关键字和数据密文时，不需要使用双线性对，极大地降低了计算和存储成本。安全性分析表明，本文中所提出的方案能够满足密文隐私安全性、陷门不可区分性和抗关键字猜测攻击的安全性。效率分析表明，本分提出的方案更加高效。     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

丙烷脱沥青装置调合前沥青的综合利用

在丙烷脱沥青装置加热炉试烧装置自产调合前沥青,通过观察油枪雾化沥青的能力、火嘴的燃烧情况以及燃烧后的烟尘状况,筛选出适合沥青燃烧的油枪,最终实现调合前沥青直接做加热炉燃料、减少重油出厂量的目的。