Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage

In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)-based active packaging film. The above film was used to pack the raw prawns (Penaeus monodon) at −20 °C, and the colour change, protein content, TVB-N, TMA and microbial analysis were done at regular interval for prawns stored in CNP-PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP-PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP-PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging.     

Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

Sustainable supply chain management in Indian organisations: an empirical investigation

The present work is an attempt to investigate the adoption of sustainable supply chain management (SSCM) practices amongst manufacturing and process based organisations in India and its impact on organisational performance encompassing all three dimensions of sustainability. SSCM practices conceived in the present study include environmental management practices (EMP), socially inclusive practices for employees (SPE), socially inclusive practices for community (SPC), operations practices (OP) and supply chain integration (SCI) which were treated as exogenous variables. Organisational performance considered in this study includes five dimensions, namely environmental performance (EPR), employee-centred social performance (ESP), community-centred social performance (CSP), operations performance (OPR) and competitiveness, which were regarded as endogenous variables. The analysis was carried out with the help of structural equation modelling considering natural logarithm of manpower as a control variable. Few major findings are mentioned. EMP does not have any significant association with OPR, nor does it result in competitiveness. However, when jointly mediated through both EPR and OPR, EMP leads to competitiveness. SPC has significant negative association with competitiveness, when only direct relationship is considered. However, indirect relationship between SPC and competitiveness shows significant positive association when mediated through CSP. The resultant total effect between SPC and competitiveness turns out to be insignificant. Further, OPR fully mediates the relationship between OP and competitiveness. Managerial implications of the findings are discussed.     

勘探创造力的增强需要体制创新

建立一个与市场经济相适应的,对创造性劳动受到尊重、支持、鼓励的创新体制,是实现创造力持续增长的关键。为此就要在干部制度、分配奖励制度和资金管理制度上深入改革,进行制度创新,为培养造就综合素质强的复合型人才,使创造性工作能获得持久的动力与激励提供条件和保证。     

天然气在应用领域的市场竞争力简析

文章以上海当前能源价格为例,讨论天然气与其他可替能源在应用领域的能耗费用,分析天然气的市场竞争力。     

论工程咨询业如何立足市场参与竞争

指出工程咨询业是为经济建设和工程项目的决策与实施提供全过程咨询的智力型服务行业。分析探讨了现阶段我国工程咨询业存在的问题 ,并就如何立足市场参与竞争提出了相应的对策措施     

台阶形陆架上孤立波传播的数值模拟

为了研究孤立波在带有陡升台地的陆架上的传播,用MAC方法求解了二维纳维尔-斯托克斯方程。本文在以下几点,改进了东京大学提出的修正的网格标记法:1.给出交错网格的新的标号系统;2.推导出自由表面上非规则星的新的压力迭代公式;3.对流函数、压力和速度使用了三值悬旗;4.把一维Burgers方程的部分守恒形式扩展用于二维N-S方程。这些使得程序更简单和精确。计算结果证卖,物理上很好地解释了孤立波的传播,入射波分成了反射波和透射波,然后开始分裂、破碎。 本文计算结果与线性波理论的结果很一致,但后者不能给出波运动的过程。     

从外资零售企业看加入WTO后我国零售企业的发展

我国已加入WTO，并将遵守其游戏规则逐渐开放国内市场，内资零售企业将获得更多商机，也将面临巨大的压力和激烈的竞争，文中结合我国零售业现状，研究国外大型零售企业的成功经验，探讨我国零售企业的应对策略。     

制丝线FT651型叶片垂直分片机控制系统的改进方案

针对叶片垂直分片机使用过程中出现的劈坏烟箱、纵向移动刀架失控和系统无报警功能等问题,分析故障产生的原因,并对其控制系统进行改进。