第一节制冷剂 制冷 制冷剂:在制冷循环中工作的物质。 一、作为制冷剂应符合的基本要求 技1热力学性质方面 (1)工作温度范围内有合适的压力

网桥( Bridge)也称桥接器,是连接两个局域网的存储转发设备,用它可以完成具 有相同或相似体系结构网络系统的连接。一般情况下,被连接的网络系统都具有相同的 逻辑链路控制规程(LLC),但媒体访问控制协议(MC)可以不同 网桥是数据链路层的连接设备,准确地说它工作在MAC子层上。网桥在两个局域网 的数据链路层(DDL)间接帧传送信息。 网桥是为各种局域网存储转发数据而设计的,它对末端节点用户是透明的,末端节 点在其报文通过网桥时,并不知道网桥的存在 网桥可以将相同或不相同的局域网连在一起,组成一个扩展的局域网络

计算机与计算机或工作站与服务器进行连接时除了使用连接介质外,还需要一 些中介设备。这些中介设备主要有哪些?起什么作用?这是在网络设计和实施中人们 所关心的一些问题

莆田学院：《计算机网络技术基础》校园网网络结构拓扑图

The quality of fresh meat exposed for retail sale is initially judged on its appearance. The presence of exudate or'drip', which accumulates in the container of prepackaged meat or in trays or dishes of unwrapped meat, substantially reduces its sales appeal (Malton and James, 1983). Drip can be referred to by a number of different names including purge loss',press loss'and 'thaw loss'depending on the method of measurement and when it is measured. In general, beef tends to lose proportionately more drip than pork or lamb. Since most of the exudate comes from the cut ends of muscle fibres

The appearance of meat at its point of sale is the most important quality attribute governing its purchase. The ratio of fat to lean and the amount of marbled fat are important appearance factors and another is the colour of the meat. The changes in colour of the muscle and blood pigments (myoglobin and haemoglobin, respectively) determine the attractiveness

The increased application of temperature legislation in many countries. coupled with economic requirements to maximise throughput, minimise weight loss and operate refrigeration systems in the most efficient manner, has created a very large demand for process design data on all aspects of

Thawing has received much less attention in the literature than either chill- ing or freezing. In commercial practice there are relatively few controlled thawing systems. Frozen meat, as supplied to the industry, ranges in size and shape from complete hindquarters of beef to small breasts of lamb, although the major- ity of the material is 'boned-out' and packed in boxes ca. 15 cm thick weigh- ing between 20 and 40kg. Thawing is usually regarded as complete when the centre of the block or joint has

Theoretically, there are clear differences between the environmental con- ditions required for cooling, which is a heat removal/'temperature reduction process, and those required for storage where the aim is to maintain a set product temperature. However, in many air-based systems, cooling and storage take place in the same chamber and even where two separate facil- ities are used, in many cases not all the required heat is removed in the

Since the mid-1980s there has been a considerable increase in legislation defining maximum temperatures during the production, distribution and retailing of chilled food. However, as soon as the food is purchased by the consumer, it is outside of any of these legislative requirements. Increasingly food poisoning incidents have been found to be due to mishandling of food in the home with insufficient refrigeration or cooling being the most fre