现阶段我国数字信息资源长期保存对策研究

现阶段,国家实施数字信息资源长期保存有利于最大效地利用数字信息资源,促进人类文化遗产的传承,提高资源利用的国际竞争力。目前,我国数字信息资源长期保存在宏观政策、法律法规、保存技术等层面仍存在诸多问题。我国做好数字信息资源长期保存对策是:加强总体规划设计,健全相关法律法规、制度安排和保存标准,制定和实施有效的宏观政策体系和责任,强化保存技术的有力支持,保证数字信息资源的可持续利用。     

The ramification of dynamic investment on the promotion and preservation technology for inventory management through a modified flower pollination algorithm

The dynamic rate of investment in promotion during different price-ranges and the optimum investment in preservation technology are developed for seasonable or fashionable products through their lifespan. An order level inventory model for deteriorating items with promotional price and trapezoidal-type demand rate is used to maximize the profit of a retailer. The deterioration rate is dependent on the preservation technology i.e., more investment in preservation reduces the rate of deterioration. The aim of this study is to obtain the optimum dynamic investment for the promotion. The optimal control theory is employed to obtain the dynamic investment rates. A modified flower pollination Algorithm is applied to find the optimal pricing scheme, preservation technology investment, and replenishment schedule. An illustrated algorithm based numerical experiment is conducted to validate the dynamic behaviour of the investment. Sensitivity analysis has been carried out with respect to the major parameters to prove the novelty of the algorithm and explored the managerial insights of the proposed model. Numerical studies obtain that dynamical investment is really beneficial for the management of stocks.     

黑龙江省旅游业发展的新契机——养生旅游

人们对旅游的需求越来越高,传统的观光旅游已无法满足旅游者的需求,开发新的旅游产品势在必行。文章通过对养生旅游产品发展空间的分析,以及对黑龙江省养生旅游发展状况的调查,认为应将养生旅游资源进行整合,以资源为基础,重点对养生旅游产品进行开发设计。     

冷藏与冷冻条件对酸奶品质影响的研究

通过对比在冷藏与冷冻两种条件下,酸奶乳酸菌活性、酸度、pH值、酸奶感官指标随着时间的变化情况,对乳酸菌及其保存方法进行了综合性分析。结果发现冷藏条件下酸奶各项指标会发生不同程度的变化,冷冻条件下酸奶的各项指标无明显变化。因此,本研究的结论为冷藏条件下酸奶品质下降较快,不利于长时间保存;冷冻条件下酸奶不易变质,保鲜时间更长,更适合酸奶保存。     

诉讼财产保全责任保险承保风险分析及对策建议

诉讼财产保全责任保险是一种新型的责任保险,其承保风险也较一般责任保险有所不同,在心理风险、道德风险、逆选择风险、法律风险等方面表现出特殊性。保险公司应以立法机关完善法律法规为前提,以监管部门引导诉讼财产保全保险体系建设为方向,采取发展业务渠道、建设核保团队、积极参与另诉维权等具体措施,实现对诉讼财产保全责任保险的承保风险的有效管控。     

PROPERTIES OF OPTION PRICES IN MODELS WITH JUMPS

We study convexity and monotonicity properties of option prices in a model with jumps using the fact that these prices satisfy certain parabolic integro–differential equations. Conditions are provided under which preservation of convexity holds, i.e., under which the value, calculated under a chosen martingale measure, of an option with a convex contract function is convex as a function of the underlying stock price. The preservation of convexity is then used to derive monotonicity properties of the option value with respect to the different parameters of the model, such as the volatility, the jump size, and the jump intensity.     

温度测量在食品加热与保鲜中的运用

保持食品的健康和美味,必须运用到现代化的食品保鲜技术,依靠这些技术进行合理的加热或冷藏,可使食品不易变质。在食品保鲜技术中,温度的控制一直是较难掌握的技术之一,而只有合适的温度才能为食品加热与保鲜创造最有效的储藏环境,为此,必须着重发挥温度测量的作用,以有效提高食品加热保鲜的合理性。     

节能减排技术和措施在粮食干燥系统中的应用

粮食机械化干燥是粮食储运领域的主要耗能环节,简要分析了机械化粮食干燥系统热损耗途径和废弃物构成,提出了具体的节能减排技术和措施。     

速冻发酵面制品技术的探究

速冻食品的加工和保存是对其质量造成影响的主要因素,以下将对速冻的熟发酵小笼包进行研究,对速冻发酵面制品技术进行了研究,并从加工工艺等方面对速冻小笼包质量提出了改进措施。     

Digital Preservation: Organizational Commitment,Archival Stability,and Technological Continuity

The archives of e-culture, e-government, e-learning, and e-business have grown by leaps and bounds worldwide during the last several years. Although the IT industry has invested significant time and effort to create and maintain those archives, IT professionals do not have the ability to make all digital records generated by the processes available across generations of information technology, making them accessible with future technology and enabling people to determine whether they are authentic and reliable. This is a very serious problem—called digital preservation—for which no solutions have yet been devised. This article discusses practical technologies needed for digital preservation to succeed, and describes a general framework of the life cycle of information to address this important problem so that IT professionals may find reasonable ways to preserve digital records that can be analyzed and evaluated in quantitative measures and incremental manners.     

不同浓度GA3、6-BA对进出口月季鲜切花保鲜效果的影响

为探究不同浓度的植物生长调节剂GA₃、6-BA在进出口鲜切花运输过程中对月季鲜切花贮藏期保鲜效果及其生理变化的影响,以月季鲜切花品种“卡罗拉”为试验材料,测定其形态指标变化及超氧化物歧化酶(SOD)、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性变化,并筛选出月季鲜切花贮藏期保鲜效果最佳的植物生长调节剂类型及其最适浓度。结果表明:10 mg·L^-1的6-BA对月季鲜切花贮藏期的保鲜效果最显著,且具有显著提高抗氧化酶(SOD、POD、CAT)活性的作用。     

Tourism stakeholders attitudes toward sustainable development: A case in the Arctic

This research attempts to explore tourism stakeholders’ attitudes toward the practices of sustainability in Arctic destinations that have been regarded as sacred and pristine places that are susceptible to the influx of tourists. A mixed-method approach involving qualitative and quantitative studies is deployed in the Scandinavian Arctic region to facilitate data collection on three groups of tourism stakeholders: residents, tourists, and tourism operators. From the qualitative study, stakeholder attitudes toward environmental protection and cultural preservation emerge as the exogenous variable influencing the practices of sustainability. A host of questionnaire surveys is conducted at various Arctic destinations and results in 593 questionnaires are used for further data analyses. This research finds that among the three groups of stakeholders studied, tourists exhibit the strongest interest in sustainable tourism development in the Arctic region. Further, path analyses demonstrate that a positive attitude toward cultural preservation is considered as the driving force in promoting sustainable operations in Arctic destinations. A positive attitude toward environmental protection also prompts the stakeholders to consider setting a limit for tourism development in the Arctic.     

天然抗氧化剂茶多酚在食品贮藏保鲜中的应用

茶多酚主要由茶叶中提取而来,可用作食物贮藏和保鲜的天然抗氧化剂。由于其具有抗氧化、防癌、减脂和除臭等多项优点而受到越来越多的关注,目前,该物质已在医疗、食品和冷藏等多个领域得到广泛应用。本文主要针对茶多酚的抗氧化原理进行分析,并简单介绍其在食物保鲜方面的应用,希望为我国关于茶多酚的研究工作提供帮助。     

试论建立自然保护区价值估价方法体系

自然保护区在维系生态平衡、保护生物多样性等方面发挥着巨大作用。鉴于自然保护区价值的多样性,其价值评估方法也是多样的,对各种估价方法的比较分析,建立自然保护区价值的估价方法体系,以便为自然保护区的公共管理决策提出一种定量的依据。     

古村落旅游业发展中政府作用的经济学分析

古村落是一种人类居住空间,有着悠久的历史,是璀璨地域文化的印记和历史的微缩景观,作为我国珍贵的历史文化遗产,是一笔亟待保护的文化资源,具有极高的旅游开发价值。发展旅游业不仅要对当地的经济发展起到促进作用,还要充分考虑旅游开发对当地社会文化和传统习惯的影响。如何使古村落旅游发展促进经济发展、社会进步、文化保护而达到多赢,是一个急需解决的问题。     

THE RELATIONSHIP BETWEEN FAST FOODS AND CONVENIENCE FOODS–DEFINITIONS AND DEVELOPMENTS

Recent social and economic trends affecting the development of fast-food systems are examined, and the effect of these changes upon the food industry and the home consumer is analysed. A system for categorising convenience foods is formulated which includes an analysis of the relationship between methods of preparation and methods of preservation and storage. The use of this system as a means of assessing a degree of convenience on a five-point scale related to methods of preparation is discussed, and definitions which are appropriate to both the industry and the consumer are suggested.     

Characterization of the Row Geometric Mean Ranking with a Group Consensus Axiom

An axiomatic approach is applied to the problem of extracting a ranking of the alternatives from a pairwise comparison ratio matrix. The ordering induced by row geometric mean method is proved to be uniquely determined by three independent axioms, anonymity (independence of the labelling of alternatives), responsiveness (a kind of monotonicity property) and aggregation invariance, which requires the preservation of group consensus, that is, the pairwise ranking between two alternatives should remain unchanged if unanimous individual preferences are combined by geometric mean.     

一台小型锅炉腐蚀的原因分析及预防

小型工业锅炉在使用过程中因水垢及停炉无保养引起的腐蚀现象是一个常见问题,以下提出防垢、除垢及停炉防腐保养的一些常用方法.     

酶制剂在食品加工保鲜与检测中的应用

本文通过对酶制剂在食品加工行业与保鲜行业中的研究,概述酶制剂的应用前景。在与食品行业的结合后,论述酶基因工程。     

Perceived preservation format and food preference

The same (chilled) food product was presented to 77 consumers with either a frozen or chilled label. As predicted, liking for the food product was found to be in line with consumer expectation of liking for the different preservation format labels. For example, consumers that expected chilled foods to taste better than frozen reported higher liking for the product with the chilled label, even though actual quality of all products tasted was the same. Contrary to our prediction that tasting similar quality products perceived to be from different preservation formats would bring expectation of liking for those formats closer together, we found consumers who expressed no preference before tasting the products had developed a preference afterwards. We discuss the implication of these results and similarities between the concepts of conditioning, attitude, expectation and preference.