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Because of the better application of concrete pouring technology in civil engineering, it is more and more important to use concrete in civil engineering, The quality control of concrete structure requires the project management personnel to have the overall management thinking, starting from the overall, systematic and standardized approach, quality control through scientific project management action, professional raw material quality inspection and material mix proportion control, and reasonable analysis of environmental factors, Therefore, this paper mainly analyzes the development and application of concrete structure production, transportation and pouring technology in civil engineering construction. Key words: concrete structure; factors affecting concrete; main construction technology

关于细 胞生物学的 ，是好的， 吧

Adopts potato as raw material to produce starch produces a lot of high concentration organic wastewater containing, if straight into water will cause water pollution. In order to achieve the environmental protection goal must be to these wastewater through the corresponding processing thus makes its standards. This topic is A QingShanOu in wuhan DianFenChang design corresponding sewage structures to its emissions standard. According to the feature of the water quality, BOD and COD concentration are high, and regulations the emitting concentration BOD and COD is lower; And the water quality characteristics different from any other, is that the sewage, belong to high concentrations of NaCl high salt water, this must will make some sewage structures of sewage treatment ability to change. Overall, by comparing several factors present this design USES the more often at home and abroad for the treatment of starch wastewater UASB - SBR technology to deal with the waste water. And the main structures, the wastewater treatment plant of wastewater treatment plant of general drawing layout and elevation layout to do a detailed calculation and instructions.

减菌化前处理工艺对卤制品品质影响的研究 (环境与生物工程学院 指导教师:林建城闽中有机食品有限公司 指导教师:方榕辉) 摘要:研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料，通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度、柠檬酸添加量以及生姜添加量20g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验减菌化前处理工艺对卤制品品质影响的研究Studyontheinfluenceofpretreatmentprocessonqualityofbitternproducts(环境与生物工程学院 指导教师:林建城Facultyofenvironmentalandbiologicalengineering:LinJiancheng闽中有机食品有限公司 指导教师:方榕辉))摘要:研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料，通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度、柠檬酸添加量以及生姜添加量20g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。Abstract:.关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验Keywords:pretreatment;chicken;blanching;reducingbacteria;fungistewedchickenbyorthogonaltest;

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