一次热带低压“弱回波”的短时强降水特征分析

使用常规天气、自动站、3D云图、单站雷达回波、Web GIS雷达拼图和风廓线雷达等资料,采用统计、对比分析和特征提取等方法,对影响江西宜春的2013年第7号强台风"苏力"(热带低压)短时强降水进行分析。结果表明:①"苏力"(热带低压)短时强降水期间,宜春处于低压中心偏东,并受台风眼南侧大片云系影响,螺旋雨带自北向南气旋式移动,强降水中心也表现为自西北向东南方移动特征。②0714过程表现为"弱回波"特征,回波结构紧密,呈带絮状,回波强度只有35~45dBz。③短时强降水影响前后,单站气象要素表现为温度平稳,湿度饱和,气压较低且随强降水产生而平缓上升,2min平均风速较小,强降水期间出现风向切变,具有典型暴雨特点,降水持续时间较长,并伴随超短时强降水出现。④"苏力"台风低压在短时强降水影响期,风廓线雷达产品水平风向风速上,高层为西北风,低层为西南风,整体风速均匀,为大范围12~20m/s的风区,并探底到600m高度,高低层存在风向风速垂直切变,但切变强度要小于其他强对流天气;径向速度为正速度,最大达8m/s,出现在最强雨强阶段;速度谱宽高低层中大小值交替出现;信噪比SNR达60~70dB;垂直风速受雨滴末速度影响,达到8m/s;大气折射率结构常数C2n因台风系统降水雨滴大和雨滴数量密集而表现出极大值-15~-14m-2/3。     

Multi‐Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae

A novel multi‐cereal‐based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty‐seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, and maize substrates. It was found that Lactobacillus helveticus KLDS1.9204 had the greatest acid production among 27 lactobacilli tested. The fermentation performance of L. helveticus KLDS1.9204 was also assayed and the fermentation parameters were optimized using Plackett–Burman design and steepest ascent method. L. helveticus KLDS1.9204 showed good proteolytic capability, however, the strain could not utilize starch. The optimum substrate consisted of 50% malt (25 g/100 mL), 25% rice (20 g/100 mL), and 25% maize (30 g/100 mL). The inoculum was 5% with a ratio of S. cerevisiae to L. helveticus KLDS1.9204 of 2.5:1. The optimum temperature was 37 °C and the time was 22 h. Lastly, the quality of the multi‐cereal‐based fermented beverage was evaluated. This beverage was light yellow, transparent, and it tasted well with a pleasant acid and a unique flavor of cereals. The beverage was rich in free amino acids and organic acids. The pH and titratable acidity of the beverage were 3.5 and 29.86 °T, respectively. The soluble solids content of the beverage was 6.5 °Brix, and the alcohol content was 0.67%.     

Chemical footprint of textile and apparel products: an assessment of human and ecological toxicities based on USEtox model

Abstract

In the life cycle assessment framework, the comparison and assessment of chemical footprint (ChF) can be performed to identify the chemical categories with large toxic effect, including the initial inputs of chemical raw materials and the final emissions of chemical pollutants. In this study, the ChF methodology of textile and apparel products was demonstrated using the USEtox model with jeans production as a case study. Several chemical pollutants with large contribution to human and ecological toxicities were identified during the life cycle of the wet treatment process. The logarithmic plot and the cluster analysis indicate that dimethyl siloxane, reaction product with silica and 2-methyl-4-isothiazolin-3-one in the warp dyeing phase are two major contributors to human and ecological toxicities respectively. In the weft bleaching phase, magnesium chloride has high toxicity to humans, and sulfuric acid and nonylphenol ethoxylate have high toxicity to ecological environment. Therefore, these pollutants must be given much attention. The ChF results of chemical materials show that antifoaming agent in the warp dyeing phase has high toxicity to humans. In the weft bleaching phase, peroxide stabilizer has high toxicity to humans, and wetting/penetrating and sequestering agents have high toxicity to ecological environment. These findings can provide a practical guidance for the effective reduction in the toxic impact of textile industrial chemicals on humans and ecological environment.     

Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin

Carbohydrates are ubiquitous and range from simple monosaccharides to large complex polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally in many foods and in fermented products. Organic acids are usually derived from the hydrolysis of carbohydrates by microorganisms such as lactic acid bacteria. These bacteria convert carbohydrates into energy required for growth, since they are not equipped with the enzymes necessary for respiration and are unable to perform oxidative phosphorylation. Determination of carbohydrates and organic acids in foods of animal origin is important, since they contribute to flavor and texture. Their presence and proportions can affect the chemical and sensory characteristics of a food matrix and they can provide information on nutritional properties of food and the means to optimize selected technological processes. Furthermore, the levels of carbohydrate and organic acid are important to monitor bacterial growth and activity. Actually, these compounds can be quantified by several methods including high‐performance liquid chromatography (HPLC) and gas chromatography (GC). High‐performance liquid chromatography has been widely used to analyze carbohydrates and nonvolatile organic acids, while gas chromatography has been used to determine the volatile organic acids in complex matrices. This contribution provides an overview of chromatographic methods (HPLC and GC) used to analyze carbohydrates and organic acids in foods of animal origin.     

我国进口水产品检验检疫管理体系建立的研究和思考

通过分析进口水产品检验检疫管理体系面临的主要形势和问题,研究借鉴国外特别是美、日、欧等国家和地区食品安全风险管理的经验和做法,深入思考我国进口水产品检验检疫管理体系从“被动应付型”向“主动保障型”转变,增强检验监管工作的针对性和有效性,从进口前准入、进口时检验检疫、进口后监管三个方面提出了23项应对措施和建议。     

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

4(5)‐Methylimidazole (4‐MeI) is a nitrogen‐containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food industry. A suspected carcinogen and neurotoxin and efforts are underway to limit its presence in foods. Several methods have been developed to detect and quantitate 4‐MeI in different food matrices, including roasted coffee, beer, soft drinks, and soy sauce; however, no methods are available to measure 4‐MeI in cooked meat and meat products containing lipids and high levels of interfering nitrogen compounds, such as amino acids and peptides. A rapid method using 0.1 M sodium acetate buffer (pH 5) as an extraction solvent followed by derivatization with isobutylchloroformate and gas chromatograph mass‐spectrometry was developed to quantify 4‐MeI in cooked meat products with added caramel colors containing 4‐MeI. Selected ion monitoring mode was used to monitor 4‐MeI ions fragments. In the 8 commercial meat products tested, 4‐MeI levels ranged from 0.041 to 1.015 mg/kg, with recovery of 94.76% to 103.94%. In addition, a matrix‐matched calibration performed by analyzing a spiked cooked meat sample indicated no significant difference (P > 0.05), which means the meat matrix had no effect on the developed method. This method proved useful in analyzing 4‐MeI in meat products with added caramel color containing 4‐MeI.     

胡萝卜汁发酵饮料的研究进展

胡萝卜汁经发酵后所得的饮料营养丰富,风味独特,口感好。现就以乳酸菌或双歧杆菌等为主发酵液的胡萝卜汁发酵饮料的研究进展作一综述。     

基于柔性产能的季节性产品生产决策模型

为了得到季节性产品在产品生命周期的生产策略,在考虑季节性产品周期性生产和销售特征的基础上,提出基于固定需求转移和增长的制造销售系统多元非线性生产模型。通过模型分析和简化条件,得到两种生产条件下的二元非线性周期性生产决策模型,并通过数值仿真求得模型的最优数值解。结果表明,在需求迁移率和增长率一定的条件下,采用周期性产能调整策略能够获得最优成本;易逝品在产品生命周期初始时刻的需求是确定生产策略选择的主要因素。