面向老龄化社会的产品服务系统设计赋能

目的 针对面向老龄化社会的产品及产品服务系统设计,将赋能的设计理念和价值引入其中,探索设计结果提升老年人能动性和参与性的赋能品质,为设计师开展设计赋能实践提供参考.方法 以设计教学中的学生设计方案作为研究材料,邀请设计研究者参与工作坊,对设计结果的赋能属性进行分析,并通过聚类获得类别化的设计属性,产生了能描述赋能品质的属性词汇表.结果 总结了包含5组形容词组的设计赋能品质集,这一集合包含"顺应性"和"激励性"两个面向.结论 研究结果为设计师进行老龄化设计提供了知识参考,有助于提升设计师的赋能意识.揭示了设计赋能充满矛盾性的品质,提出面向老龄化的设计赋能需要在"顺应"和"激励"之间找到平衡.     

基于TRNSYS的茯砖茶生产工艺能源系统节能环保特性研究

茯砖茶发酵、干燥过程中，烘房内温湿度稳定性和能源系统低能耗是保证茯砖茶品质与成本的重要因素。本文采用TRNSYS仿真与实验研究相结合的方法，对咸阳某茯砖茶厂实际使用的空气源热泵系统进行建模，通过研究各季节典型代表月烘房温湿度的波动情况，确定该空气源热泵系统在全年的运行状态是否满足工艺要求，在此基础上，对比了该系统在全年可运行季节代表月与该生产厂房早期使用的燃气锅炉系统的能耗仿真结果，对空气源热泵系统的节能与环保特性进行研究。结果表明：由于夏季送风质量流量过大且室外空气含湿量较高，7月烘房温湿度不满足工艺要求。热泵系统在1、4、10月的总标煤消耗量的平均值是锅炉系统的44.42%，平均CO2、SO2、NOx排放量分别为锅炉系统的34.13%、44.1%、40.60%。在茯砖茶发酵、干燥的过程中，相比于燃气锅炉系统，空气源热泵系统具有更好的节能与环保特性。     

Green Measurements for Software Product Based on Sustainability Dimensions

Software is a central component in the modern world and vastly affects the environment’s sustainability. The demand for energy and resource requirements is rising when producing hardware and software units. Literature study reveals that many studies focused on green hardware; however, limited efforts were made in the greenness of software products. Green software products are necessary to solve the issues and problems related to the long-term use of software, especially from a sustainability perspective. Without a proper mechanism for measuring the greenness of a particular software product executed in a specific environment, the mentioned benefits will not be attained. Currently, there are not enough works to address this problem, and the green status of software products is uncertain and unsure. This paper aims to identify the green measurements based on sustainable dimensions in a software product. The second objective is to reveal the relationships between the elements and measurements through empirical study. The study is conducted in two phases. The first phase is the theoretical phase, where the main components, measurements and practices that influence the sustainability of a software product are identified. The second phase is the empirical study that involved 103 respondents in Malaysia investigating current practices of green software in the industrial environment and further identifying the main sustainability dimensions and measurements and their impact on achieving green software products. This study has revealed seven green measurements of software product: Productivity, Usability, Cost Reduction, Employee Support, Energy Efficiency, Resource Efficiency and Tool Support. The relationships are statistically significant, with a significance level of less than 0.01 (p = 0.000). Thus, the hypothesised relationships were all accepted. The contributions of this study revolve around the research perspectives of the measurements to attain a green software product.     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

论携号转网行为的私法规制

以电信用户入网协议为切入点,电信用户的携号转网行为应受到《合同法》《消费者权益保护法》等私法规范的保护与限制。该行为引起的格式条款解释、合同终止、违约责任、损失赔偿等问题,不能仅靠《电信条例》等公法规范来调整。应当积极引导广大消费者用户以私法领域相关规定为依据,转变争议解决思维,拓宽纠纷处理途径,合理选择维权手段,以保护自身合法民事权益,与行业监管部门共同推动电信行业有序发展。     

Multi-objective particle swarm optimisation based integrated production inventory routing planning for efficient perishable food logistics operations

Sustainable and efficient food supply chain has become an essential component of one’s life. The model proposed in this paper is deeply linked to people's quality of life as a result of which there is a large incentive to fulfil customer demands through it. This proposed model can enhance food quality by making the best possible food quality accessible to customers, construct a sustainable logistics system considering its environmental impact and ensure the customer demand to be fulfilled as fast as possible. In this paper, an extended model is examined that builds a unified planning problem for efficient food logistics operations where four important objectives are viewed: minimising the total expense of the system, maximising the average food quality along with the minimisation of the amount of CO₂ emissions in transportation along with production and total weighted delivery lead time minimisation. A four objective mixed integer linear programming model for intelligent food logistics system is developed in the paper. The optimisation of the formulated mathematical model is proposed using a modified multi-objective particle swarm optimisation algorithm with multiple social structures: MO-GLNPSO (Multi-Objective Global Local Near-Neighbour Particle Swarm Optimisation). Computational results of a case study on a given dataset as well as on multiple small, medium and large-scale datasets followed by sensitivity analysis show the potency and effectiveness of the introduced method. Lastly, there has been a scope for future study displayed which would lead to the further progress of these types of models.     

柠檬酸铋合成新工艺研究

针对现有柠檬酸铋制备工艺合成时间长、能耗高、产品纯度不高等不足,介绍了一种常温下制备柠檬酸铋的新工艺。新工艺制备时间短,制备的柠檬酸铋产品质量好,合成过程产生的废水可循环利用,废气经碱液循环吸收可生产硝酸钠副产品。     

Systematic packaging design tools integrating functional and environmental consequences on product life cycle: Case studies on laundry detergent and milk

This study presents systematic packaging design tools integrating functional and environmental consequences on product life cycle. To design packaging for sustainability, the trade-offs between functional and environmental aspects of packaging throughout the product life cycle should be considered. However, it is difficult for packaging designers to understand the overall trade-offs because the extent of the design consequences on the entire life cycle of packaging and its contents is unclear. We developed two tools for packaging design: the Life Cycle Association Matrix (LCAM) and the Function Network Diagram (FND). The following three steps, based on literature reviews and interviews with industrial experts, were applied. Firstly, we listed the product functions and design variables related to the functions as the attributes allocated to the product life cycle. Secondly, the attributes were connected appropriately based on causal relationships. Lastly, we identified the factors to support decision making in the packaging design procedure. As a result, the LCAM depicts the design consequences on the life cycle, and the FND determines the stakeholders affected by the design consequences. Two case studies were demonstrated to analyze the trade-offs by using our tools. In the case studies, a liquid laundry detergent bottle and a milk carton were redesigned. The tools identified the design consequences and stakeholders affected by the redesign of the usability and protective function for the detergent and milk cases, respectively. The results showed the significance of understanding the design consequences on the product life cycle by integrating the functional and environmental aspects.