住宅厨房共用排烟系统性能比较

介绍了当地住宅厨房通风设计的发展简况，比较了两种房共用排烟系统的构造，尺寸，性能，造价及能耗，对厨房通风设计和施工提出了建议。     

论住宅中的厨房设计

从多方面论述厨房设计中应遵循的原则及注意事项，以期对我国目前城市住宅建设中的厨房设计有所启示。     

从灶神之妻到无忧女神——解读谭恩美成长小说《灶神之妻》

在英美文学中,＂成长＂既是一种小说类别,也是一个普遍主题,贯穿于各个时期的文学作品中。美国华裔女作家谭恩美的第二部长篇小说《灶神之妻》主人公是一位成长在中国旧社会的女性,以正面形象和反面形象出现的引路人在她成长的过程中极大影响着她与命运不懈的抗争和自我身份的追寻。她经历了成长和成长的仪式,并从中获得了如何确认身份的顿悟,《灶神之妻》是一部典型的成长小说。     

多功能节能高效洗涤组合橱柜的设计

该产品是集洗涤、烘干、消毒、循环水再利用于一体的多功能组合橱柜,具有空间小,功能全,成本低,结构简单,操作方便,节能环保等特点.     

基于GIS和物联网的多部门协同式餐厨垃圾管理

随着我国城市化进程的高速推进,大中城市人口密集,每天都产生大量的餐厨垃圾,如果置之不理,就会造成资源浪费,并且纵容不法分子利用餐厨垃圾再加工使其重新流向餐桌,危害食品卫生安全。文中给出了使用物联网、GIS和无线通信等先进技术手段来搭建和研发实时动态的餐厨垃圾管理平台,由政府各职能部门协同进行管理的方法。通过该管理平台,能够有效地控制和跟踪餐厨垃圾的运输过程,而涉及餐厨垃圾处理的餐饮部门、运输部门、回收部门,也可通过该系统平台进行监管,从而防止不法行为的发生。     

基于品牌识别的产品设计方法探讨

论文研究的主要目的是寻求一种较为理性并且行之有效的产品设计的途径。本文整理、分析"品牌识别"这一理念对产品设计的影响及其现存产品设计的方法的利弊。论文以厨房电器为例,对其设计前期、设计中期和设计后期如何体现品牌差异性的设计方法方面进行较为深入和细致地论述。     

厨房煤气燃烧对室内空气中氮氧化物浓度的影响

为进一步了解燃气排放污染物造成的室内氮氧化物污染状况,对北京东郊使用管道煤气为炊用燃料的居民住宅室内空气中的氮氧化物进行了监测,分析了由于炊用煤气燃烧造成的氮氧化物的污染状况和影响因素.同时,对室内换气率、机械抽排作用等因素进行了研究,并讨论了单室模型描述燃气燃烧造成厨房空气污染的适用性.     

Perceptions,behaviours and kitchen hygiene of people who have and have not suffered campylobacteriosis: A case control study

Whilst the scale of food poisoning in the home is not fully understood, the increase in sporadic cases of Campylobacter continues to place focus on home hygiene and domestic food safety practices. Domestic hygiene has rarely been identified as a risk factor for the incidence of campylobacteriosis but due to the high levels of sporadic cases of Campylobacter, cross contamination from kitchen practices remains of significant interest. Due to the complexities of human nature, finding the true risk perceptions and practices that take place in the kitchen is challenging, with social desirability bias affecting the results of surveys and optimistic bias influencing risk perceptions. This study looks at self-reported kitchen behaviours and perceptions of people who have had campylobacteriosis in comparison to people who have not had food poisoning. It also investigates microbiological kitchen hygiene within a smaller sample. The survey crucially includes a longitudinal element to investigate any change that may take place after a period of six months has elapsed. Optimistic bias was evident in both groups and no significant difference in perception was noted in the baseline study. However, the longitudinal study showed that individuals who had not had food poisoning increased their optimism, introducing a significant difference in optimistic bias between the two groups after six months had elapsed. Self-reported kitchen behaviours also exhibited a difference between the two groups, with the individuals who had campylobacteriosis responding more favourably with the exception of washing chicken and washing salad leaves sold in a bag. No evidence of kitchen hygiene differences could be found between the people who had suffered campylobacteriosis in comparison to people who had not had food poisoning. The results of the survey demonstrate that more effective food safety communication is required. Important messages such as ‘not washing chicken’ seem not to have been absorbed and the good practices become routine. These messages need particularly to be aimed towards people who may not perceive themselves as being at risk of getting food poisoning, such as the young, although the challenge of changing the practice of those who perceive themselves to be at low risk remains.     

多品种小批量餐饮设备准时化生产模式研究

就精益生产模式的核心思想应用于多品种小批量餐饮设备制造企业,实现准时化生产.通过对现有生产现状的详细分析,从订单接收、生产计划、生产管理、库存管理等存在的问题等,探讨准时化生产方式实现的模式,增强企业在行业里的竞争能力.     

餐厨污水就地处理与中水回用工艺的探索与实践

以无锡某厂食堂污水处理及中水回用为例,探讨采用"隔油+混凝沉淀+A^2/O+MBR"工艺就地处理餐厨污水,并将出水回用于厂区冲厕可行性。经过78 d的调试,该工艺实现了餐厨污水中污染物的去除,COD小于50mg/L,NH4^+-N质量浓度小于5 mg/L,总氮小于10 mg/L,总磷小于0.5 mg/L,大肠杆菌数小于2个/L,基本满足中水回用要求。经计算吨水处理成本9.83元,含电费、药剂费、人工费、污泥处理费及膜更换费用。结合中水回用节省自来水后计算吨水处理综合成本为5.23元,大幅降低公司对市政供水的依赖,降低公司用水成本。