wheat论文范文

Dear xxx, Hope you everything goes well. Recently, the price of wheat is rising rapidly, which produces a negative effect on the sales. And there is no sign of lowering in the near future. Thus, we would like to decline our order of the wheat. Hope you take into consideration of our situation. We will discuss with you futhur about the details of exact quantity if you agree with it. Your immediate reply will be appreciated. Best regards. Yours, 亲爱的，，，希望万事顺利近来，小麦的价格不断在上涨，在生产销售的时候出现了负面的影响，在不久的将来，这些没有标志的货物会降低成本，因此，我们愿意降低我们的成本，希望你们能顾及到我们的情形，如果你同意这样，我们将进一步详细的正确的数量你方立刻答复我方将不胜感激。诚挚的问候你们

英语和汉语是两种高度发展的语言，对比其异同，对于英语翻译教学是很重要的。下文是我为大家整理的关于英汉翻译的论文的范文，欢迎大家阅读参考!

英汉语言的异同及其翻译策略

在英汉翻译中，两种语言在词汇方面的不同主要体现在词的意义，词的顺序和词的搭配能力三个方面;从句法方面来说，英语和汉语在句子结构，句子顺序和其他一些表达方式上则有各自的特点。下面笔者就从词汇现象和句法现象两方面来探讨英汉的对应程度如何，以及根据这些对比，在进行翻译实践时，应该运用哪些翻译技巧。

1、英汉语言的对比

英汉词汇现象的对比

首先，从词的意义方面来看。词汇作为语言的三要素之一，相比于语音和语法，它的变化最快。随着社会和科学的不断发展和变化，在语言中一方面增加了新词，一方面旧词增添了新的意义。人类发明轮船以前，用的是帆船，英语“sail”一词原意为“帆”,短语“setsail”,就有张帆起航之意。但是随着社会的发展，帆船逐渐被用煤，柴油，甚至是用核动力的轮船所代替。自从潜艇出现后，“sail”这个词又增添了“潜艇指挥塔”的新含义。这就是词义的发展变化，我们在对比英汉语言时，应该明确它们的对应情况是随着时间的变迁和社会的发展而发展变化着的。英语词汇在汉语里的对应程度，大致可以归纳为四种情况。第一，完全对应。英语中的词所表达的意义，可以在汉语里找到完全对应的词来表达。如“computationallinguistics”(计算语言学)，“”(美国国务院)。这主要是一些已有通用译名的专用名词，术语和生活中常见事物名称等。第二，部分对应。英语中有些词和汉语中的词汇在词义上只能部分对应，体现在有广义和狭义之分。如“morning”(上午，早晨)，“gun”(枪，炮)，一个英语单词相对应有较多的汉语意义.第三,无对应。

英语中有些词或汉语里有些词在对方语言里找不到对应的词来表达。这主要是指一些新词以及反映社会特殊风俗和事物的词。如英语单词“beddo”(指的是一种多用途的床)，“plumber”(美国调查政府雇员泄密的特工)，“brunch”(为了休闲和放松,通常周日才吃的早午餐);汉语里如“八仙桌”,“太师椅”等在英语中都无法找到对应的词。最后，英语中很多词都是一词多义，分别与汉语中几个词对应。对于这些多义词的具体意义，要联系上下文来确定。比如“time”一词，在“havenotimetodosomething”中，它的意思是时间;在“Thetimesaredifferent.”中，意思为时代;在“Imetherseveraltimes.”一句中，它指的是次数。可见一个单词可能会有很多词义，意思随着不同的使用场合而不同。

其次，从词的搭配能力方面看。英语和汉语在词的搭配能力上有差异，一个英语单词往往可以搭配很多其他的单词，来表达不同的汉语意思。以单词“cut”为例，可以用于以下短语之中，如cutcake{切蛋糕},cutwheat(割麦子)，cutfingernails(剪指甲)。由此可见，cut的搭配能力很强，可以用于“cake,wheat,fingernails”,而汉语就需要分别用“切,割,剪”来搭配.在翻译时，要注意英汉语在搭配能力上的差异，译文选词要符合汉语的表达习惯。如“Sheworeapairofsunglassesandawhitedress.”一句中，wear分别搭配了两个名词“sunglasses”,和“dress”,应译为“戴太阳镜”和“穿连衣裙”.

最后，从词的顺序方面看。英汉句子中主要成分如主语，谓语动词，宾语的词序基本上是一致的。但是定语的位置和状语的顺序在英汉语中则有同有异，变化多样。例如，汉语句子“他们在教室里唱歌”,翻译成英语是“Theyaresingingintheclassroom.”,汉语中状语“在教室”是放在谓语动词的前面,而英语中状语“intheclassroom”,放在了谓语动词的后面。又如英语中时间或地点状语之间的排列顺序是从小到大，而汉语的顺序是从大到小。如“.”,译为“她出生于1990年10月1日上午8点。”另外，定语的位置在英语和汉语中也有差异，英语单词作定语时通常放在它所修饰的词的前面，但有时也后置，如“aninterestingstory”中，定语“interesting”是放在被修饰词“story”的前面;而“somethinginteresting”,当中定语“interesting”放在被修饰的词的后面。然而汉语的定语一般前置。

英汉句法现象的对比

在翻译中，英汉句子结构有时不需要转换，有时则要根据情况进行转换，这要求我们正确处理好形式和内容的关系。英汉句法现象上的差异，主要就体现在句子结构和句子顺序两个方面。

句子结构的转换分以下几种情况，将英语简单句转换为汉语复合句，将英语复合句转换为汉语简单句，英语倒装句转换为汉语正装句，英语被动结构转换为汉语主动结构等。如“Shedoesn'tknowwhatlifemeanstoher.”这句话在译为中文时,可将英语中的主从复合句转换为汉语的简单句，译为“她不知道人生的意义”.在英语中，为了突出重点和上下文语气的需要，常常用倒装结构，而汉语一般不倒装，此时应将英语倒装句译为汉语正装句。

另外，英汉的句子顺序，这里指的是主句，从句的时间顺序和逻辑顺序也不完全相同，因此它们的先后位置也不完全一样。

现以英汉复合句中的时间顺序为例。英语主从复合句中，表时间的从句既可以放在主句之后，也可以放在主句之前，位置很灵活。而汉语则会按照比较严格的时间先后顺序，将先发生的事陈述，之后陈述后面发生的事。如“AfterIhadmydinner,IwatchedTV.”英语句中,不论动作发生的先后顺序,主从句位置可以互换。若将此句翻译为汉语句子，则应先说先发生的事：

“吃完晚饭后，我看电视”.表示因果的英语复合句也是一样，因果顺序较为灵活，而汉语的习惯表达是因在前，果在后。

2、英汉翻译技巧

通过以上对英汉两种语言的词汇和句法现象的对比，可以看出两种语言各有特点，在翻译时根据这些特点，可以运用一些翻译方法和技巧来表达语言形式的思想内容。英汉翻译常用的方法和技巧很多，如词义的选择，引申，词类转译，增词法，省略法，正反表达法，分句合句法，各种从句的译法，习语，拟声词的译法等。现根据上文提到的英汉差异，从分析语言的特点入手，着重选择几种翻译技巧加以说明。

词义的选择

英汉两种语言都有一词多义，一词多类的现象，同一个词往往有几个不同的词义，属于几个不同的词类。在英汉翻译的过程中就要根据英汉词汇的对应情况，选择和确定关键词的意义，有时还需要对词进行引申和选择其褒贬意义。选择词义可以从两方面入手，其一，根据词在句中的词类和联系上下文，看词在句中的搭配关系。如在“Likechargesrepel,unlikechargesat-tract.”一句中,根据分析词类,判断出“like”是形容词,汉语意思是“相同的”,全句翻译为“同性电荷相排斥，相异电荷相吸引”.

“like”除了作形容词外，还可以作动词和介词。如“Tomlikestoplayfootball.”中,“like”作动词“喜欢”讲.“Herhairisshininglikegoldinthesunbeam.”中,like作介词“像”讲.从以上例句可以看出要选择正确的词义，可以根据该词在句中的词类来确定。另一方面，英语中同一个词，同一词类在不同的语言环境中往往也有不同的含义，必须结合上下文再根据词的搭配来确定某个词在特定场合中的意义。如以下几句话中的“serve”一词，都作动词，但根据上下文，可以确定它的词义是不同的。“.”中译为“任职”;在“Histwodaughtersandasonservedinthearmy.”中译为“服役”;在“Itisyourturntoserve.”中，译为“发球”.

英语中，常用一个表具体形象的词来表示一种概念或一种属性，而汉语常用抽象的概念。在翻译时，要注意到英汉在表达习惯上的差异，不能逐词死译，应根据上下文和逻辑关系将该词的意义作进一步的引申.如,“Everylifehasitsrosesandthorns”中的“rose”(玫瑰)和“thorn”(刺)这两个具体形象不能直译，而要引申为“甜”和“苦”.整句话译为“每个人生都有自己的苦与甜”.又如，“Ihavealittlemoneyputasideforarainyday.”此句中的“rainyday”不能译为“下雨天”,而是一个抽象概念，指急需用钱之时。

转译法

在英汉翻译中，由于英汉两种语言的表达方式不同，就不能“一个萝卜一个坑”来死搬硬套，有些词在翻译时需要转换词类，这样才能使译文流畅自然。词类的转译法就是指将原文的词类转译为其他的词类，如英语名词转译为汉语动词，例句“.”中的“teacher”是名词“教师”,在翻译时可转译为动词“教”,本句译为“我想她会教得比我好”,如果译为“我想她会是比我好的教师”就显得死板生硬。形容词有时也可以转译为名词。英语中有些形容词加定冠词可以表示一类人，汉译时就要把形容词译为名词。如“Wewilldoourbesttohelpthesickandthewounded”中的形容词“thesickandthewounded”要译为名词“病人和伤员”.英语中还有一些形容词表感觉，情绪，如“angry,confident,afraid,aware,concerned,ashamed,thankful”等,这类形容词放在系动词后作表语用时，往往可以转译为汉语动词。

如“Heisawareofhismistakes.”此句中形容词aware应译为动词“知道”.英语和汉语比较起来，汉语中动词用得比较多。根据这一特点，英语中很多词类，尤其是名词，形容词，副词在汉译时往往可以转译成动词。

增词法

英汉两种语言，由于表达方式不尽相同，翻译时，除了转换词类外，还可在词量上作增减。增词法就是根据意义和句法上的需要增加一些词使译文更加忠实于原文的思想内容。为了使句子更加通顺流畅，在翻译时可以增加动词，形容词，副词，名词等。如“Hewenthomeafterthebanquetsandconcerts.”如果直译为“在宴会和音乐会后，他回家了。”,意思似乎不够明确，但如果在名词前加上动词，译为“在参加完宴会和出席了音乐会之后”,这样就形成了两个动宾词组，句子就更通顺了。又如“Thecrowdsmeltedaway,”(人群渐渐散开了)。本句中，在动词前增加了副词“渐渐地”,使译文的表达更加确切。再如“Youshouldwashbeforemeal.”(你应该饭前洗手)。该句的宾语“手”其实是隐含在动词“wash”之后的，所以在翻译时要把宾语表达出来，在这里增加了名词。另外，英语中的数词往往能直接与可数名词连用，而汉语往往要借助量词来表达其形状，特征。如，abike一(辆)自行车,abaddream一(场)恶梦,aredsun一(轮)红日.

以上几个例子中，在汉译时都增加了量词，这样才符合汉语的表达习惯。

省略法

前面提到的增词法是指增加一些词来使译文更通顺，省略法则是指原文有些词不需要译出来，删除一些可有可无，有之反而累赘或违背译文语言习惯的词。但省略并不是摒弃原文的思想内容，而是译文中虽无其词但明其意。现从语法角度和修辞角度分别举例加以探讨。第一，从语法角度看，可以省略代词，it,连接词，冠词，前置词等。根据汉语的习惯，前一句话已经出现主语，而后一句若是相同主语，则不需要重复使用。然而英语通常每句话都有主语，在翻译时应考虑到英汉在表达上的差异。如“Hewasthinandhelookedmiserable.”(他很消瘦，看上去很可怜)，第二句话中的主语在翻译时已省略掉。英语中的物主代词在汉译时往往也可以省略。如“Heshruggedhisshouldersandshookhishead.”中的物主代词“his”不需要译出来,该句译为“他耸耸肩，摇了摇头”.在英语中，it也是一种代词，它常常作非人称用，此时，往往省略不译。如Sheglancedathiswatch;itwas7.(她一看表，是七点了)。另外，汉语词语之间的连接词不多，其逻辑联系常常是暗含的，英语则不然，连接词用得比较多，因此，英汉翻译时不需要把连接词译出来。第二，从修辞角度看，英语句子有些短语反复出现，英译汉时可作适当省略。“Appli-cantswhohadworkingexperiencewouldreceivepreferenceoverthosewhohadnot.”译为“应聘者有工作经验的优先录取。”如果不作省略，译成“应聘者有工作经验的比没有工作经验的优先录取”就显得罗嗦。

英汉翻译还有很多方法和技巧，如重复法，正反表达法，反正表达法，分句合句法等，在此就不一一赘述了。英语和汉语是两种高度发展的语言，对比其异同，对于英语翻译教学是很重要的。本文对比研究了英语汉语在语言文字上最普遍最典型的特点和差异，提出几种适当的翻译方法和技巧供教师在翻译课教学时参考。当然，各种翻译方法和技巧在翻译时应根据原文的具体思想内容加以灵活运用，不应生搬硬套。总之，翻译是一种语言的创造性活动，经过实践积累总结的翻译理论和技巧之所以有价值，是因为它们可以用来指导和启发翻译实践，而翻译实践也是检验翻译理论是否正确的标准。作为英语教师，在进行翻译课的教学时，应注意到翻译理论和实践的辩证关系，做到既重视翻译实践，也不忽视必要的翻译理论。

参考文献：

[1]张培基。英汉翻译教程[M].上海外语教育出版社，1998.

[2]陈国强。现代英语词汇学[J].上海外语教育出版社，1998.

[3]方梦之。英语汉译实践与技巧[J].天津翻译出版公司，1994.

[4]范仲英。实用翻译教程[J].外语教学与研究出版社，1999.

英汉翻译中的“忠实”

摘要：随着国际化进程的不断加速，越来越多的人意识到英语的重要性，英文写作的重要性。但是由于中英文背景的巨大差异，思维方式的不同以及写作角度、方法、用词等的不同使得我们在英语写作中出现了很多错误。很多的实例证明，英语的学习言语错误与汉语干扰有直接的关系，即负迁移，也就是汉语之间的差异对外语学习造成的干扰以及与所学外语的某些特点、某些规则造成的干扰有关。

关键词：英汉翻译 表达方式 忠实 1 英文对同一事物的表达方式的不同造成的错误

词性错误

很多同学在英文写作时只注意所选词的词义，而忽视了该词的词性，造成用词错误的发生。

(1)My friend doesn’t afraid of dogs.

(2)His father adviced him not to fight with anybody.

例句1)把形容词误用为动词，而例句2)把名词误用为动词。这是由于基础不牢，对一些常用词不认真考证，导致用词的错误。

词形错误

在英文写作中经常会出现遗漏第三人称单数现在时形态，还有关于名词单、复数的错误，这是因为在汉语中，汉语的名词一般不分单、复数，也无可数、不可数之分，主谓间也不存在数的关系，谓语没有第三人称单数的问题，由于中英文用词这明显的区别，在英文写作时会写出这样的句子：

(1)There are many sheeps on the grassland.

(2)She look after 3 children.

例句(1)中，sheep被当作可数名词，其实它不可数名词。例句2)中，look应为第三人称单数looks。

虚词错误

英语虚词包括冠词、介词和连词，冠词和介词在汉语中根本就不存在，用错的几率很频繁，而唯一在汉语中可以对上号儿的连词显然起到了很是深远的负迁移的作用：

(1)He arrived Beijing yesterday.

(2)I bought the dictionary in 1980s.

(3)Although it is raining， but I go to school all the same.

在例句1)中，arrive是不及物动词，其后一定要用前置词in或at，所以arrive后应加in。例句2)中，英语中“…年代”前必须用定冠词，所以应改为“in the 1980s”。例句3)中，由于受到汉语“虽然…但是…”结构的影响而出错，所不同的是在英语中although…but只能用一个。

语境不同所选词也应不同，这是又一个易出错的地方

语境不同，用词也应不同，语境在很大的程度上制约着用词，因此在写作时必须要选用适合上下问的词语来选词，如不注意语境对选词的影响，就可能因用词不当而写出前后矛盾、不合逻辑的句子。

May I open the gate?The are in the room is too close.

此句从上下文看，说话者gate指的是房门，应该用door才合理，而gate指的是“院落的大门”，不符合上下文的表达。

2 翻译界在翻译的标准问题上很难达成共识，但有两条标准是大家所公认的忠实、通畅

所谓“忠实”，首先是指译文必须准确如实的传达原文的内容，对原文的意思既不能随意歪曲，也不能任意增减。内容除了指原文中所叙述的事实，说明的道理，描写的景物以外，也包括作者在叙述、说明和描写过程中所反映的思想、观点、立场和感情。“忠实”还指对原文风格的如实传达。译者者不能随意改动原作的风格面貌，如原作是口语体，就不能译做书面体;原作是粗俗的文体，就不能译成高雅的格调，也就是说，译者不能用自己的风格去代替原文的风格。

有些译者过分拘泥于原文的字面形式，译文晦涩难懂，不知所云

汉英翻译中，“忠实原著”一向是第一要求，是多少年来翻译理论和实践一直围绕的中心。但是近年来，越来越多的呼吁想要告诉大家对翻译的仅仅“忠实”已经满足翻译要求。《外国语》1998年第3期所载《从梦想到现实：对翻译学科的东张西望》一文可以作为一个典型的例子。文中引勒菲弗尔语曰：“忠实只不过是多种翻译策略里头的一种，是某种意识形态和某种文学观结合之下才导致的产物。把它捧为唯一一种可能的、甚至唯―一种可容许的策略，是不切实际的、徒劳无益的。”文章作者据此及其他一些类似论点得出结论：“忠于原文不是理所当然的、唯一的标准，世界上没有永恒不变的、绝对正确的标准。”

译者可否选择百分之三十、五十、七十的忠实

翻译的出现是出于文化交流的需要。在这一点上，完全可以把它比之于向国人介绍西洋绘画、西洋音乐，或者相反，把中国画或者中国的民族音乐介绍到国外去。无论这种介绍活动的其他目的怎样，在一个首要的、根本的目标上它们是一致的：向文化的接受者呈现原作的本来面貌。在这个起点上要求的是绝对忠实，我们并没有“百分之三十、五十、七十”的选择。

这时“忠实”就意味着一个客观存在的对象完完全全、不多不少的再现。但是我们无法把翻译与介绍绘画、音乐的类比坚持到底，其根本原因在于，两者所使用的媒介不同。钱钟书先生早就指出，“我们该辨清，假使绘画的媒介(medium)是颜色线段，音乐的媒介是音调，那末诗文的媒介不就是文字，是文字和文字的意义;假使我们把文字本身作为文学的媒介，不顾思想意义，那末一首诗从字形上看来。只是不知所云的墨迹，从字音上听来，只是不成腔调的声浪。”

到这时“忠实”就成了一个非常主观的概念，缺乏客观性就缺乏可操作性。

但是，翻译的“忠实”标准并不是如此就能被轻易否定的。在实践中，人们可能牺牲一部分“忠实”，但这往往是为了保证更大部分的“忠实”能够实现，仍然是为了最大限度的“忠实”。事实上，―旦放弃对于忠实的主观追求，译者就没有理由停止在“百分之三十”，而会走向百分之十、百分之五甚至更少。对忠实的追求是维持原文与译文之间联系的纽带，这根纽带一旦被切断，也就无从被称之为译文，翻译也就随之不复存在。

3 结语

在翻译中，“忠实”固然重要，但只有忠实是远远不够的。翻译不是一字不落的复制，也不是不顾原著的表达肆意加上译者的思想随意篡改，翻译不仅要重现原文中所叙述的事实、所描述的景物更重要的还要重现作者在叙述、说明和描写过程中所反映的思想、观点、立场和感情及风格。

发表论文600多篇，其中被SCI收录论文高达250多篇 (SCI收录)：1. Da-Wen Sun, Inspecting Pizza Topping Percentage and Distribution by a Computer Vision Method, Journal of Food Engineering, 44 [4] (2000) . Da-Wen Sun, Comparison and Selection of EMC/ERH Isotherm Equations for Rice, Journal of Stored Products Research, 35 [3] (1999) . Da-Wen Sun, Comparative Study of the Performance of an Ejector Refrigeration Cycle Operating with Various Refrigerants, Energy Conversion and Management, 40 [8] (1999) . Da-Wen Sun, The Aqua-Ammonia Absorption System - an Alternative Option for Food Refrigeration, Journal of Food Processing & Preservation, 22 [5] (1998) . Da-Wen Sun, Selection of EMC/ERH Isotherm Equations for Shelled Corn Based on Fitting to Available Data, Drying Technology, 16 [3/5] (1998) . Da-Wen Sun, Evaluation of a Combined Ejector-Vapour Compression Refrigeration System, International Journal of Energy Research, 22 (1998) . Da-Wen Sun, Comparison of the Performances of NH3-H2O, NH3-LiNO3 and NH3-NaSCN Absorption Refrigeration Systems, Energy Conversion and Management, 39 [5/6] (1998) . Da-Wen Sun, Computer Simulation and Optimisation of Ammonia-Water Absorption Refrigeration Systems, Energy Sources, 19 [7] (1997) . Da-Wen Sun, Experimental Investigation of the Performance Characteristics of a Steam Jet Refrigeration System, Energy Sources, 19 [4] (1997) . Da-Wen Sun, Solar Powered Combined Ejector-Vapour Compression Cycle for Air Conditioning and Refrigeration, Energy Conversion and Management, 38 [5] (1997) . Da-Wen Sun, Thermodynamic Design Data and Optimum Design Maps for Absorption Refrigeration Systems, Applied Thermal Engineering, 17 [3] (1997) . Da-Wen Sun, Variable Geometry Ejectors and Their Applications in Ejector Refrigeration Systems, Energy, 21 [10] (1996) . Da-Wen Sun, Thermodynamic Analysis of Two-Stage Metal Hydride Heat Pumps with Different Operating Modes, Applied Energy, 54 [1] (1996) . Da-Wen Sun, New Methods for Evaluating the Performance of Metal Hydride Heat Pumps, Journal of the Institute of Energy, 68[476] (1995) . Da-Wen Sun, Designs of Metal Hydride Reactors, International Journal of Hydrogen Energy, 12 (1992) 945-949. (SCI收录)：16. Da-Wen Sun and L. J. Wang, Development of a Mathematical Model for Vacuum Cooling of Cooked Meats, Journal of Food Engineering, 77 [3] (2006) . Da-Wen Sun and L. Y. Zheng, Vacuum Cooling Technology for the Agri-Food Industry: Past, Present and Future, in Da-Wen Sun and L. Y. Zheng (eds), “Progress in Bioproducts Processing and Food Safety”, special issue of Journal of Food Engineering, 77 [2] (2006) . Da-Wen Sun and L. J. Wang, Experimental Investigation of Performance of Vacuum Cooling for Commercial Large Cooked Meat Joints, Journal of Food Engineering, 61 [4] (2004) . Da-Wen Sun and C. J. Du, Segmentation of Complex Food Images by Stick Growing and Merging Algorithm, in Da-Wen Sun (ed) Computer Vision Applications in the Food Industry, special issue of Journal of Food Engineering, 61 [1] (2004) . Da-Wen Sun and B. Li, Microstructural Change of Potato Tissues Frozen by Ultrasound-Assisted Immersion Freezing, Journal of Food Engineering, 57 [4] (2003) 337 - . Da-Wen Sun and T. Brosnan, Pizza Quality Evaluation Using Computer Vision - Part 2. Pizza Topping Analysis, Journal of Food Engineering, 57 [1] (2003) . Da-Wen Sun and T. Brosnan, Pizza Quality Evaluation Using Computer Vision - Part 1. Pizza Base and Sauce Spread, Journal of Food Engineering, 57 [1] (2003) . Da-Wen Sun and L. J. Wang, Heat Transfer Characteristics of Cooked Meats Using Different Cooling Methods, International Journal of Refrigeration, 23 [7] (2000) . Da-Wen Sun and X. Zhu, Effect of Heat Transfer Direction on the Numerical Prediction of Beef Freezing Processes, Journal of Food Engineering, 42 [1] (1999) . Da-Wen Sun and Tadhg Brosnan, Extension of the Vase Life of Cut Daffodil Flowers by Rapid Vacuum Cooling, International Journal of Refrigeration, 22 [6] (1999) . Da-Wen Sun and C. Byrne, Selection of EMC/ERH Isotherm Equations for Rapeseed, Journal of Agricultural Engineering Research, 69 (1998) . Da-Wen Sun and J. L. Woods, Deep Bed Simulation of the Cooling of Stored Grain with Ambient Air: A Test Bed for Ventilation Control Strategies, Journal of Stored Products Research, 33 [4] (1997) . Da-Wen Sun and J. L. Woods, Simulation of the Heat and Moisture Transfer Process during Drying in Deep Grain Beds, Drying Technology, 15[10] (1997) . Da-Wen Sun and I. W. Eames, Optimisation of Ejector Geometry and its Application in Ejector Air Conditioning and Refrigeration Cycles, Emirates Journal for Engineering Research, 2 [1] (1997) . Da-Wen Sun, I. W. Eames and S. Aphornratana, Evaluation of a Novel Combined Ejector-Absorption Refrigeration Cycle, 1. Computer Simulation, International Journal of Refrigeration, 19[3] (1996) . Da-Wen Sun and I. W. Eames, Performance Characteristics of HCFC-123 Ejector Refrigeration Cycles, International Journal of Energy Research, 20[10] (1996) . Da-Wen Sun and I. W. Eames, Recent Developments in the Design Theories and Applications of Ejectors - A Review, Journal of the Institute of Energy, 68[475] (1995) . Da-Wen Sun and J. L. Woods, Low Temperature Moisture Transfer Characteristics of Barley: Thin Layer Models and Equilibrium Isotherms, Journal of Agricultural Engineering Research, 59 (1994) . Da-Wen Sun and J. L. Woods, Low Temperature Moisture Transfer Characteristics of Wheat During Thin Layer Drying, Transactions of the ASAE, 37 (1994) . Da-Wen Sun and J. L. Woods, The Selection of Sorption Isotherm Equations for Wheat Based on the Fitting of Available Data, Journal of Stored Products Research, 30 (1994) . Da-Wen Sun and J. L. Woods, The Moisture Content/Relative Humidity Equilibrium Relationship of Wheat - A Review, Drying Technology, 11 (1993) . Da-Wen Sun and Roy J. Crawford, Analysis of the Effects of Internal Heating and Cooling During the Rotational Moulding of Plastics, Polymer Engineering & Science, 33 (1993) . Da-Wen Sun and Roy J. Crawford, Computer Simulation of Rotational Moulding Heat Transfer Processes, Plastics, Rubber and Composites Processing and Applications, 19 (1993) . Da-Wen Sun, Manfred Groll and Ronald Werner, Selection of Alloys and Their Influence on The Operational Characteristics of a Two-Stage Metal Hydride Heat Transformer, Heat Recovery Systems & CHP, 12 (1992) . Da-Wen Sun and Song-Jiu Deng, Major Factors Affecting the Reaction Rate in Metal Hydride Beds, International Journal of Hydrogen Energy, 16 (1991) . Da-Wen Sun and Yu-Cheng Peng, A Practical Method to Design Hollow Profile Dies, Plastics, Rubber and Composites Processing and Applications 16 (1991) . Da-Wen Sun and Song-Jiu Deng, Theoretical Descriptions and Experimental Measurements on the Effective Thermal Conductivity in Metal Hydride Powder Beds, Journal of Less-Common Metals, 160 (1990) . Da-Wen Sun and Song-Jiu Deng, A Theoretical Model Predicting the Effective Thermal Conductivity in Powdered Metal Hydride Beds, International Journal of Hydrogen Energy, 15 (1990) . Da-Wen Sun and Song-Jiu Deng, Numerical Solution of the Two-Dimensional Non-Steady Heat and Mass Transfer Problem in Metal Hydride Beds, International Journal of Hydrogen Energy, 15 (1990) . Da-Wen Sun and Song-Jiu Deng, Study of the Heat and Mass Transfer Characteristics of Metal Hydride Beds: A Two-Dimensional Model, Journal of Less-Common Metals, 155 (1989) . Da-Wen Sun and Song-Jiu Deng, Study of the Heat and Mass Transfer Characteristics of Metal Hydride Beds, Journal of Less-Common Metals, 141 (1988) 37-43. (SCI收录)：47. N. A. Valous, K. Drakakis and Da-Wen Sun, Detecting Fractal Power-law Long-range Dependence in Pre-sliced Cooked Pork Ham Surface Intensity Patterns Using Detrended Fluctuation Analysis, Meat Science, (2010) (in press).48. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, Improving the Representation of Thermal Boundary Conditions of Livestock during CFD Modelling of the Indoor Environment, Computers and Electronics in Agriculture, (2010) (in press).49. S. Yu, Y. Ma and Da-Wen Sun, Effects of Freezing Rates on Starch Retrogradation and Textural Properties of Cooked Rice during Storage, LWT - Food Science and Technology, (2010) (in press).50. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, A Computational Fluid Dynamics Study of Air Mixing in a Naturally Ventilated Livestock Building with Different Porous Eave Opening Conditions, Biosystems Engineering, (2010) (in press).51. S. Yu, Y. Ma, L. Menager and Da-Wen Sun, Physicochemical Properties of Starch and Flour from Different Rice Cultivars, Food and Bioprocess Technology, (2010) (in press).52. P. Jackman, Da-Wen Sun, P. Allen, N. A. Valous, F. Mendoza1and P. Ward, Identification of Important Image Features for Pork and Turkey Ham Classification Using Colour and Wavelet Texture Features and Genetic Selection, Meat Science, 84 [4] (2010) 711–. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, Assessing the Ventilation Performance of A Naturally Ventilated Livestock Building with Different Eave Opening Conditions, Computers and Electronics in Agriculture, 71 [1] (2010) . N. A. Valous, F. Mendoza and Da-Wen Sun, Emerging Non-contact Imaging, Spectroscopic and Colorimetric Technologies for Quality Evaluation and Control of Hams: A Review, Trends in Food Science and Technology, 21 [1] (2010) . P. Jackman, Da-Wen Sun, P. Allen, K. Brandon and . White, Correlation of Consumer Assessment of Longissimus Dorsi Beef Palatability with Image Colour, Marbling and Surface Texture Features, Meat Science, 84 [3] (2010) 564–. A. Iqbal, N. A. Valous, F. Mendoza, Da-Wen Sun and P. Allen, Classification of Pre-sliced Pork and Turkey Ham Qualities Based on Image Colour and Textural Features and Their Relationships with Consumer Responses, Meat Science, 84 [3] (2010) 455–. N. A. Valous, F. Mendoza, Da-Wen Sun and Paul Allen, Supervised Neural Network Classification of Pre-sliced Cooked Pork Ham Images Using Quaternionic Singular Values, Meat Science, 84 [3] (2010) 422–. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, Optimising the Ventilation Configuration of Naturally Ventilated Livestock Buildings for Improved Indoor Environmental Homogeneity, Building and Environment, 45 [4] (2010) . N. A. Valous, Da-Wen Sun, P. Allen and F. Mendoza, The Use of Lacunarity for Visual Texture Characterization of Pre-Sliced Cooked Pork Ham Surface Intensities, Food Research International, 43 [1] (2010) 387–. B. Wang, S. Y. Xu and Da-Wen Sun, Application of the Electronic Nose to the Identification of Different Milk Flavorings, Food Research International, 43 [1] (2010) 255–. S. Yu, Y. Ma, T. Liu, L. Menager and Da-Wen Sun, Impact of Cooling Rates on the Staling Behavior of Cooked Rice during Storage, Journal of Food Engineering, 96 [3] (2010) . P. Jackman, Da-Wen Sun and P. Allen, Prediction of Beef Palatability from Colour, Marbling and Surface Texture Features of Longissimus Dorsi, Journal of Food Engineering, 96 [1] (2010) . F. Mendoza, N. A. Valous, Da-Wen Sun and Paul Allen, Characterization of Fat-Connective Tissue Size Distribution in Pre-sliced Pork Hams Using Multifractal Analysis, Meat Science, 83 [4] (2009) . S. Yu, Y. Ma and Da-Wen Sun, Impact of Amylose Content on Starch Retrogradation and Texture of Cooked Milled Rice during Storage, Journal of Cereal Science, 50 [2] (2009) . P. Jackman, Da-Wen Sun and P. Allen, Automatic Segmentation of Beef Longissimus Dorsi Muscle and Marbling by an Adaptable Algorithm, Meat Science, 83 [2] (2009) 187–. P. Jackman, Da-Wen Sun and P. Allen, Comparison of Various Wavelet Texture Features to Predict Beef Palatability, Meat Science, 83 [1] (2009) 82–. A. E. Delgado, L. Y. Zheng and Da-Wen Sun, Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples, Food and Bioprocess Technology, 2 [3] (2009) 263–. T. Norton, J. Grant, R. Fallon and Da-Wen Sun, Assessing the Ventilation Effectiveness of Naturally Ventilated Livestock Buildings under Wind Dominated Conditions Using Computational Fluid Dynamics, Biosystems Engineering, 103 [1] (2009) . P. Jackman, Da-Wen Sun and P. Allen, Comparison of the Predictive Power of Beef Surface Wavelet Texture Features at High and Low Magnification, Meat Science, 82 [3] (2009) . R. Zhao, E. Chen, M. Lin, Da-Wen Sun and B. Xu, Characteristics of Chamber Temperature Change during Vacuum Cooling, Journal of Food Process Engineering, 32 [2] (2009) . Y. Ma and Da-Wen Sun, Hardness of Cooked Rices as Affected by Varieties, Cooling Methods and Chill Storage, Journal of Food Process Engineering, 32 [2] (2009) . C. J. Du and Da-Wen Sun, Retrospective Shading Correction of Confocal Laser Scanning Microscopy Beef Images for Three-Dimensional Visualization, Food and Bioprocess Technology, 2 [2] (2009) . N. A. Valous, F. Mendoza, Da-Wen Sun and P. Allen, Texture Appearance Characterization of Pre-Sliced Pork Ham Images Using Fractal Metrics: Fourier Analysis Dimension and Lacunarity, Food Research International, 42 [3] (2009) . P. Jackman, Da-Wen Sun, C. J. Du and P. Allen, Prediction of Beef Eating Qualities from Colour, Marbling and Wavelet Surface Texture Features using Homogenous Carcass Treatment, Pattern Recognition, 42 [5] (2009) . T. Norton, A. Delgado, E. Hogan, P. Grace and Da-Wen Sun, Simulation of High Pressure Freezing Processes by Enthalpy Method, Journal of Food Engineering, 91 [2] (2009) . F. Mendoza, N. A. Valous, P. Allen, T. A. Kenny, P. Ward, and Da-Wen Sun, Analysis and Classification of Commercial Ham Slice Images Using Directional Fractal Dimension Features, Meat Science, 81 [2] (2009) . N. A. Valous, F. Mendoza, Da-Wen Sun and Paul Allen, Colour Calibration of a Laboratory Computer Vision System for Quality Evaluation of Pre-sliced Hams, Meat Science, 81 [1] (2009) . W. Wu, H. Zhang and Da-Wen Sun, Mathematical Simulation and Experimental Study of a Modified Zeolite 13X-Water Adsorption Refrigeration Module, Applied Thermal Engineering, 29 [4] (2009) . L. Drummond, Da-Wen Sun, C. T. Vila and A. G. M. Scannell, Application of Immersion Vacuum Cooling to Water-Cooked Beef Joints – Quality and Safety Assessment, LWT - Food Science and Technology, 42 [1] (2009) 332–. F. Xu, . Yu, Da-Wen Sun, . Xu and . Hua, Performance Comparison of Free and Immobilized Chicken Liver Esterase Inhibited by Four Different Pesticides, Journal of the Science of Food and Agriculture, 88 [14] (2008) . P. Jackman, Da-Wen Sun, C. J. Du, P. Allen and G. Downey, Prediction of Beef Eating Quality from Colour, Marbling and Wavelet Texture Features, Meat Science, 80 [4] (2008) . C. J. Du, Da-Wen Sun, P. Jackman and P. Allen, Development of a Hybrid Image Processing Algorithm for Automatic Evaluation of Intramuscular Fat Content in Beef M. Longissimus dorsi, Meat Science, 80 [4] (2008) . L. Drummond and Da-Wen Sun, Temperature Evolution and Mass Losses during Immersion Vacuum Cooling of Cooked Beef Joints – a Finite Difference Model, Meat Science, 80 [3] (2008) . L. Drummond and Da-Wen Sun, Immersion Vacuum Cooling of Cooked Beef - Safety and Process Considerations Regarding Beef Joint Size, Meat Science, 80 [3] (2008) . Y. Xu, . Hua, Da-Wen Sun and . Zhou, Experimental Study and Analysis of Mechanical Properties of Frozen Rabbit Aorta by Fracture Mechanics Approach, Journal of Biomechanics, 41 [3] (2008) . Y. Ma, L. Lin and Da-Wen Sun, Preparation of High Fischer Ratio Oligopeptide by Proteolysis of Corn Gluten Meal, Czech Journal of Food Sciences, 26 [1] (2008) . C. J. Du and Da-Wen Sun, Multi-Classification of Pizza Using Computer Vision and Support Vector Machine, Journal of Food Engineering, 86 [2] (2008) 234–. T. Norton and Da-Wen Sun, Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry, Food and Bioprocess Technology, 1 [1] (2008) . Q. F. Cheng and Da-Wen Sun, Important Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances, Critical Reviews in Food Science and Nutrition, 48 [1] (2008) 1–. P. Barreiro, C. Zheng, Da-Wen Sun, N. Hernández-Sánchez, J. M. Pérez-Sánchez and J. Ruiz-Cabello, Non-Destructive Seed Detection in Mandarines: Comparison of Automatic Threshold Methods in FLASH and COMSPIRA MRIs, Postharvest Biology and Technology, 47 [2] (2008) 189–. L. Guo, Y. Ma, Da-Wen Sun and P. Wang, Effects of Controlled Freezing-Point Storage at 0oC on Quality of Green Bean as Compared with Cold and Room-Temperature Storages, Journal of Food Engineering, 86 [1] (2008) . Z. W. Cui, L. J. Sun, W. Chen and Da-Wen Sun, Preparation of Dry Honey by Microwave-Vacuum Drying, Journal of Food Engineering, 84 [4] (2008) . D. Wu, Y. He, S. Feng, and Da-Wen Sun, Study on Infrared Spectroscopy Technique for Fast Measurement of Protein Content in Milk Powder Based on LS-SVM, Journal of Food Engineering, 84 [1] (2008) . Y. Xu, . Hua, Da-Wen Sun, . Zhou and F. Xu, Effects of Freezing Rates and Dimethyl Sulphoxide Concentrations on Thermal Expansion of Rabbit Aorta during Freezing Phase Change as Measured by Thermo Mechanical Analysis, Journal of Biomechanics, 40 [14] (2007) . P. F. Yang, X. Wang, . Hua, Da-Wen Sun, Z. H. Chang and Y. L. Cao, Water Transport during Freezing of Human Dermal Fibroblast as Affected by Various Freezing Rates, Cell Preservation Technology, 5 [3] (2007) . C. J. Du and Da-Wen Sun, Food Image Segmentation Using an Improved Kernel Fuzzy C-Means Algorithm, Transactions of the ASABE, 50 [4] (2007) . X. Wang, . Hua, Da-Wen Sun, B. Liu, G. Yang and Y. Cao, Cryopreservation of Tissue-Engineered Dermal Replacement in Me2SO: Toxicity Study and Effects of Concentration and Cooling Rates on Cell Viability, Cryobiology, 55 [1] (2007) . Y. Li, S. Y. Xu and Da-Wen Sun, Preparation of Garlic Powder with High Allicin Content by Using Combined Microwave-Vacuum and Vacuum Drying as well as Microencapsulation, Journal of Food Engineering, 83 [1] (2007) . A. E. Delgado and Da-Wen Sun, Influence of Surface Water Activity on Freezing/Thawing Times and Weight Loss, Journal of Food Engineering, 83 [1] (2007) . T. Jeliński, C. J. Du, Da-Wen Sun and J. Fornal, Inspection of the Distribution and Amount of Ingredients in Pasteurized Cheese by Computer Vision, Journal of Food Engineering, 83 [1] (2007) 3-9.等约600篇.