An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, clo...An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, cloud data de-noising optimization, construction, display and operation of three-dimensional model, model editing, profile generation, calculation of goaf volume and roof area, Boolean calculation among models and interaction with the third party soft ware. Concerning this system with a concise interface, plentiful data input/output interfaces, it is featured with high integration, simple and convenient operations of applications. According to practice, in addition to being well-adapted, this system is favorably reliable and stable.展开更多
This study aimed to explore key quality control factors that affected the prognosis of intensive care unit(ICU)patients in Chinese mainland over six years(2015–2020).The data for this study were from 31 provincial an...This study aimed to explore key quality control factors that affected the prognosis of intensive care unit(ICU)patients in Chinese mainland over six years(2015–2020).The data for this study were from 31 provincial and municipal hospitals(3425 hospital ICUs)and included 2110685 ICU patients,for a total of 27607376 ICU hospitalization days.We found that 15 initially established quality control indicators were good predictors of patient prognosis,including percentage of ICU patients out of all inpatients(%),percentage of ICU bed occupancy of total inpatient bed occupancy(%),percentage of all ICU inpatients with an APACHE II score≥15(%),three-hour(surviving sepsis campaign)SSC bundle compliance(%),six-hour SSC bundle compliance(%),rate of microbe detection before antibiotics(%),percentage of drug deep venous thrombosis(DVT)prophylaxis(%),percentage of unplanned endotracheal extubations(%),percentage of patients reintubated within 48 hours(%),unplanned transfers to the ICU(%),48-h ICU readmission rate(%),ventilator associated pneumonia(VAP)(per 1000 ventilator days),catheter related blood stream infection(CRBSI)(per 1000 catheter days),catheter-associated urinary tract infections(CAUTI)(per 1000 catheter days),in-hospital mortality(%).When exploratory factor analysis was applied,the 15 indicators were divided into 6 core elements that varied in weight regarding quality evaluation:nosocomial infection management(21.35%),compliance with the Surviving Sepsis Campaign guidelines(17.97%),ICU resources(17.46%),airway management(15.53%),prevention of deep-vein thrombosis(14.07%),and severity of patient condition(13.61%).Based on the different weights of the core elements associated with the 15 indicators,we developed an integrated quality scoring system defined as F score=21.35%xnosocomial infection management+17.97%xcompliance with SSC guidelines+17.46%×ICU resources+15.53%×airway management+14.07%×DVT prevention+13.61%×severity of patient condition.This evidence-based quality scoring system will help in assessing the key elements of quality management and establish a foundation for further optimization of the quality control indicator system.展开更多
应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控...应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。展开更多
目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行...目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行危害分析并制定预防控制措施,对螺旋藻粉进行生物、物理、化学等方面的风险分析后,依据关键控制点(critical control point,CCP)判断树,对生产工艺的各个环节进行判断。结果确定了5个关键控制点,即CCP1–原辅料接收、CCP2–藻种接种、CCP3–养殖管理、CCP4–滤藻及清洗、CCP5–喷雾干燥,每一项关键控制点至少制定了一个关键限值,以消除其显著危害或将危害降低至可接受水平。结论螺旋藻的生长方式特殊,在生产过程中应严格执行HACCP体系,可以保证螺旋藻粉的质量和安全,为消费者的健康饮食提供保障。展开更多
基金Project(51274250)supported by the National Natural Science Foundation of ChinaProject(2012BAK09B02-05)supported by the National Key Technology R&D Program during the 12th Five-year Plan of China
文摘An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, cloud data de-noising optimization, construction, display and operation of three-dimensional model, model editing, profile generation, calculation of goaf volume and roof area, Boolean calculation among models and interaction with the third party soft ware. Concerning this system with a concise interface, plentiful data input/output interfaces, it is featured with high integration, simple and convenient operations of applications. According to practice, in addition to being well-adapted, this system is favorably reliable and stable.
基金supported by the National Key R&D Program of China(No.2020YFC0861000)the CAMS Innovation Fund for Medical Sciences(CIFMS)(No.2020-I2 M-CoV19-001)+4 种基金the China International Medical Exchange Foundation Special Fund for Young and Middle-aged Medical Research(No.Z-2018-35-1902)2020 CMB Open Competition Program(No.20-381)CAMS Endowment Fund(No.2021-CAMS-JZ004)the Chinese Medical Information and Big Data Association(CHMIA)Special Fund for Emergency Project,and Beijing Municipal Natural Science Foundation(M21019)the CAMS Endowment Fund(No.2021-CAMS-JZ004).
文摘This study aimed to explore key quality control factors that affected the prognosis of intensive care unit(ICU)patients in Chinese mainland over six years(2015–2020).The data for this study were from 31 provincial and municipal hospitals(3425 hospital ICUs)and included 2110685 ICU patients,for a total of 27607376 ICU hospitalization days.We found that 15 initially established quality control indicators were good predictors of patient prognosis,including percentage of ICU patients out of all inpatients(%),percentage of ICU bed occupancy of total inpatient bed occupancy(%),percentage of all ICU inpatients with an APACHE II score≥15(%),three-hour(surviving sepsis campaign)SSC bundle compliance(%),six-hour SSC bundle compliance(%),rate of microbe detection before antibiotics(%),percentage of drug deep venous thrombosis(DVT)prophylaxis(%),percentage of unplanned endotracheal extubations(%),percentage of patients reintubated within 48 hours(%),unplanned transfers to the ICU(%),48-h ICU readmission rate(%),ventilator associated pneumonia(VAP)(per 1000 ventilator days),catheter related blood stream infection(CRBSI)(per 1000 catheter days),catheter-associated urinary tract infections(CAUTI)(per 1000 catheter days),in-hospital mortality(%).When exploratory factor analysis was applied,the 15 indicators were divided into 6 core elements that varied in weight regarding quality evaluation:nosocomial infection management(21.35%),compliance with the Surviving Sepsis Campaign guidelines(17.97%),ICU resources(17.46%),airway management(15.53%),prevention of deep-vein thrombosis(14.07%),and severity of patient condition(13.61%).Based on the different weights of the core elements associated with the 15 indicators,we developed an integrated quality scoring system defined as F score=21.35%xnosocomial infection management+17.97%xcompliance with SSC guidelines+17.46%×ICU resources+15.53%×airway management+14.07%×DVT prevention+13.61%×severity of patient condition.This evidence-based quality scoring system will help in assessing the key elements of quality management and establish a foundation for further optimization of the quality control indicator system.
文摘应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。
文摘目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行危害分析并制定预防控制措施,对螺旋藻粉进行生物、物理、化学等方面的风险分析后,依据关键控制点(critical control point,CCP)判断树,对生产工艺的各个环节进行判断。结果确定了5个关键控制点,即CCP1–原辅料接收、CCP2–藻种接种、CCP3–养殖管理、CCP4–滤藻及清洗、CCP5–喷雾干燥,每一项关键控制点至少制定了一个关键限值,以消除其显著危害或将危害降低至可接受水平。结论螺旋藻的生长方式特殊,在生产过程中应严格执行HACCP体系,可以保证螺旋藻粉的质量和安全,为消费者的健康饮食提供保障。
