绿色食品与绿色包装

介绍了食品绿色包装与环境保护的关系，探讨了食品绿色包装材料的选择及应用，食品绿色包装设计及市场价值等方面的内容。     

Studies on the microstructure of the black-glazed bowl sherds excavated from the Jian kiln site of ancient China

The Jian kiln, located in present-day Jianyang county of Fujian province, mainly produced black-glazed tea bowls. Jian tea bowl was used as a utensil for tea tasting and was greatly appreciated by emperor Huizong of the Northern Song dynasty. The black glaze of Jian bowl was sometimes marked with streaks or spots, usually called “hare's fur” or “oil spot”, which are the crystalline markings of iron oxide precipitated during firing in the dragon kiln. In this study, black-glazed Jian bowl sherds excavated from the late Northern Song strata of Luhuaping and Daluhoumen Jian kiln sites were adopted as test samples. Based on the physico-chemical foundation for the formation of glaze microstructure, the correlation among composition, microstructure, and visual appearance has been investigated by means of energy-dispersive X-ray fluorescence, X-ray diffraction, and field emission electron microscopy. For the first time, the study provides realizing proofs for two kinds of microstructural forming mechanics.     

The effect of home storage conditions and packaging materials on the quality of frozen green beans

Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).

The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.

Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods.     

对绿色技术内涵与类别的再思考

在分析不同国际组织、机构对环境友好技术概念的不同界定方法及其特点的基础上,以系统性、层次性和可操作性为原则,以环境亲和程度为标准,从基础绿色技术、创新绿色技术和生态绿色技术三个层次对绿色技术的涵义和类别进行了界定。     

Formation of C4 species in the deactivation of a Pd/SiO2 catalyst during the selective hydrogenation of acetylene

The deactivation characteristics of Pd/SiO₂ in the selective hydrogenation of acetylene were correlated with changes in the amount of the C4 species produced. The amounts of butenes produced changed in parallel with the catalyst activity, indicating that the rate limiting step for butene production was the same as that for acetylene hydrogenation. On the other hand, the amount of 1,3-butadiene produced changed, showing a maximum with catalyst deactivation because 1,3-butadiene is an intermediate in the sequential reaction process which involves both the production and consumption of 1,3-butadiene. This was verified by a simultaneous TG/reaction experiment showing that 1,3-butadiene was a precursor of green oil. The catalyst showed a self-regenerative behavior in its activity and the amounts of C4 species produced during the early stage of deactivation because two opposite factors, which contributed to either the lowering or the promotion of activity, were involved in the process. A specific type of polymer species, produced during the initial period of deactivation, is proposed to be responsible for the promotion of catalyst activity.     

新型建筑材料在基础工程中的应用

重点介绍了在地基基础和基坑围护方面7种新型建材的特性和应用现状,并预测了新型建材在基础工程中的发展趋势。     

Sorption of Acid Green 25 on chitosan: Influence of experimental parameters on uptake kinetics and sorption isotherms

Acid Green 25, which is a diazoic dye bearing two sulfonic groups, is efficiently sorbed on chitosan. The protonation of chitosan may explain the electrostatic attraction of this anionic dye and that its optimum pH is close to 3. Preliminary protonation of amine groups (obtained by contact with a sulfuric acid solution) reduced the variation of solution pH following sorbent addition but significantly reduced sorption performance: the maximum sorption capacity of raw chitosan, 525 mg dye/g (0.84 mmol dye/g), was halved by acidic preconditioning. The acidic conditioning also reduced the kinetic rate—the time necessary to reach equilibrium increased up to threefold depending on the experimental conditions. The size of sorbent particles influenced sorption kinetics and equilibrium because of resistance to intraparticle diffusion, but the sorption appeared to occur not only at the surface of the sorbent but also in the intraparticle network of the polymer. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 90: 1073–1080, 2003     

室内设计中绿色设计的功效

绿色设计是一种将功能主义与可持续发展思想相结合的设计。文中就其形成的背景、设计原理及在室内设计领域中的应用进行一些探讨。     

罐装降脂减肥果茶生产工艺的研究

本文介绍了以各种中药材为主要原料 ,配以茶叶为辅料 ,运用先进的处理方法制备降脂减肥果茶的生产工艺、质量标准 ,并对确定生产工艺的几个主要问题进行了探讨     

Copper bioavailability from breakfasts containing tea. Influence of the addition of milk

The influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested in; vitro and the dialysis of copper investigated. Reference breakfasts were prepared with water and water with milk. Copper dialysability (percentage of copper dialysed) was markedly increased by tea. The influence of adding milk to tea was not significant. A second study was carried out in rats using the breakfasts containing tea and water. They were spiked with ⁶⁴Cu and given orally to the animals in a single dose. Whole-body ⁶⁴Cu retention was measured over a 4-day period after administration. In order to determine the true absorption of ⁶⁴Cu a control group of rats received the dose intraperitioneally. The results in vivo indicate a tendency to higher absorption and retention of ⁶⁴Cu with tea. Liver ⁶⁴Cu retention was significantly elevated by tea. Therefore, the presence of tea in a breakfast meal favours the formation of soluble low-molecular-weight ligands which can be absorbed and retained by rats. The concomitant increase in liver copper retetition may be associated with higher bioavailability and/or lower copper mobilisation.