Abstract: A head-up display system and a design method therefor are provided. The system includes laminated glass and a projection assembly. The laminated glass includes a first transparent substrate, a second transparent substrate, and an intermediate adhesive layer. The intermediate adhesive layer is disposed between the first transparent substrate and the second transparent substrate. A projection display region of the laminated glass has a wedge-shaped cross-sectional shape in which a thickness of the laminated glass at the upper edge is larger than a thickness of the laminated glass at the lower edge of when the laminated glass is mounted on a vehicle. The projection display region has a section in which a wedge angle continuously non-linearly monotonically decreases in a direction from the lower edge to the upper edge. A ratio of a length of the section to a length of the projection display region is not less than 70%.

Abstract: Provided are a sound gathering device for voiceprint monitoring and a preparation method. The sound gathering device is a cone structure and includes a front end portion (1) and a rear end portion (2), the front end portion (1) is trumpet-shaped, an inner wall surface of the front end portion (1) is present a pattern array of a microstructure (3), and the microstructure (3) presenting the pattern array is formed through laser etching. A sound wave frequency monitored by the sound gathering device is 50 Hz˜10 kHz, and a sound wave enters the sound gathering device from an entrance of the front end portion (1), is reflected through the pattern array of the microstructure (3) on the inner wall surface of the front end portion (1), and is transmitted from an exit of the rear end portion (2), and a sound pressure of the exit of the rear end portion (2) is 4 times˜8 times a sound pressure of the entrance of the front end portion (1).

Abstract: The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

Abstract: The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.