Health-guided recipe recommendation over knowledge graphs

While the availability of large-scale online recipe collections presents opportunities for health consumers to access a wide variety of recipes, it can be challenging for them to discover relevant recipes. Whereas most recommender systems are designed to offer selections consistent with users’ past behavior, it remains an open problem to offer selections that can help users’ transition from one type of behavior to another, intentionally. In this paper, we introduce health-guided recipe recommendation as a way to incrementally shift users towards healthier recipe options while respecting the preferences reflected in their past choices. Introducing a knowledge graph (KG) into recommender systems as side information has attracted great interest, but its use in recipe recommendation has not been studied. To fill this gap, we consider the task of recipe recommendation over knowledge graphs. In particular, we jointly learn recipe representations via graph neural networks over two graphs extracted from a large-scale Food KG, which capture different semantic relationships, namely, user preferences and recipe healthiness, respectively. To integrate the nutritional aspects into recipe representations and the recommendation task, instead of simple fusion, we utilize a knowledge transfer scheme to enable the transfer of useful semantic information across the preferences and healthiness aspects. Experimental results on two large real-world recipe datasets showcase our model’s ability to recommend tasty as well as healthy recipes to users.     

英维思MES在塑胶企业中的应用

塑胶原料生产是一个典型的批次生产过程,其MES系统的功能需求不同于离散工业和流程工业,有其行业的特殊性。本文借助英维思MES软件平台,通过对订单的跟踪管理和配方逻辑模型的再造,成功地实现了塑胶原料生产企业ERP（企业资源管理）与PCS（生产控制系统）的信息集成,为流程行业MES系统的实践提供了新的补充,取得了很好的效果。     

元配料及其在建筑陶瓷工业中的应用

在以原料作为配料计算的基础之上，提出了“元配料”的概念，并指出了在坯釉料配方计算、配合料制备、建立预报性能的数学模型以及寻优等方面应用的可能性。元配料概念的提出及其应用将可简化以上工作，使之更加迅捷有效，并夏容易实现程式化电算，从而成为陶瓷工艺人员的有用工具。而且，还可望简化生产组织和提高管理水平，并对构建我国的陶瓷原料加工工业、早日实现坯料商品化起到一定的促进和推动作用。     

Multimedia recipe reading: Predicting learning outcomes and diagnosing cooking interest using eye-tracking measures

This study aimed to explore the relationships between students' visual behaviors and learning outcomes, and between visual behaviors and prior cooking interest in multimedia recipe learning. An eye-tracking experiment, including pretest, recall test, and retention test, was conducted with a sample of 29 volunteer hospitality majors in Taiwan. The multimedia recipe included a static page showing the ingredients in a text-and-picture representation and a dynamic page showing the knife skills in a text-and-video representation. Total reading time, total fixation duration, number of fixations and inter-scanning count were used to explore the students' visual attention distributions among the different representation elements and their visual strategies for learning the recipe. The results showed that all students paid more visual attention to the text than to the picture information for the static recipe, and paid more visual attention to the video than to the text on the dynamic page. In addition, the visual attention paid to the text on the dynamic page was negatively correlated with the retention of the episodic knowledge of knife skills. In contrast, the visual attention paid to the text on the static ingredient page was positively correlated with students' prior cooking interest. Finally, the inter-scanning count between text and video on the dynamic page was the best index to negatively predict students' learning retention. Total fixation duration on the text information on the static page was the best index to positively predict students' prior cooking interest. Future studies and applications are discussed.     

高掺量工业废渣陶瓷仿古砖坯料成形性能优化

研究了两个粉煤灰掺入量为70％的瓷质仿古砖坯的配方，配方中瘠性料分别达到了78％和83％，其中YL配方：粉煤灰70％，粘土22％，钾长石8％，烧成温度为1230℃，吸水率0．23％；ZXJ配方：粉煤灰70％，粘土17％，钾长石13％，T烧=1200℃，吸水率0．12％。但存在坯料球磨后的泥浆悬浮性不好，坯料成形性能较差的现象，选用了羧甲基纤维紊钠（CMC）、氯化聚乙烯（CPE）、硅酸钠三种添加剂，分析了各种添加剂对高掺量粉煤灰坯泥性状，成形性能，干坯强度的影响，以寻求提高坯料成形性能的最佳途径。     

高档日用细瓷高温快烧辊道窑的研制

高档日用细瓷高温快烧辊道窑的研制成功，大幅度降低了烧成成本和工人劳动强度，提高了机械化水平，同时，研究成功了与窑炉相适应的陶瓷配方，为实现高温快烧提供了工艺技术条件。     

鸡蛋素食肠生产工艺的研究

研究了5种食品添加剂、加水量和加热情况对鸡蛋素食肠凝胶性的影响，得出了鸡蛋素食肠的配方。     

NR／HDPE系热塑性弹性体的制备原理及结构性能的研究

本文从开发ＮＲ系热塑性弹性体的角度出发，采用动态硫化技术，以ＮＲ＋ＨＤＰＥ为基本体系，分别应用于过氧化物及硫黄两种不同的交联体系，在１４０－１８０℃下用Ｂｒａｂｅｎｄｅｒ塑化仪进行共混，制得了具有不同物理性能的共混体，通过改变不同并用比，交联剂用量，加料顺序等，初步探讨了制造ＴＰＥ的共混条件，配方，并对动态硫化的程度，。共混体的耐热空气老化性能，加工性能和返炼性能进行了研究。     

核电站放射性废物水泥固化处理

概述了放射性废物水泥固化处理技术和处理对象,介绍了国内各核电站采用的水泥固化处理工艺（包括桶内搅拌工艺和桶外搅拌工艺）及其特点;简要介绍了国外水泥固化技术及其进展;总结了国内在水泥固化配方研究和固化体性能研究的最新成果和动态。按照不同配方固化的水泥固化体应满足国家现行标准《低、中水平放射性废物固化体性能要求水泥固化体》及《放射性废物固化体长期浸出试验》的相关要求。     

牛肉发酵香肠的研究

利用正交试验设计，对自然发酵牛肉香肠的配方及工艺进行了系统研究，并研制出新型牛肉香肠。