农业物料不规则应力应变关系的分形描述问题

提出了分形几何在农业物料和食品的不规则应力应变关系研究中的应用,指出分维既可以作为应力应变曲线的不规则程度的定量描述的有效手段,而且与物料或食品的结构特征和质构特征密切相关。文中对物料力学特性与微结构的相关性、分形重构以及分形上下尺度界限等有待深入研究的重要方面进行了讨论。     

土壤图像孔隙轮廓线分形特征及其应用

孔隙轮廓线分形维数是用来描述孔隙本身所具有的分形特征，它反映了土壤孔隙与固体颗粒接触界限的不规则性。该文采用数字图像处理技术研究了中国科学院封丘农业生态实验站内3种不同质地土壤样本图像的孔隙轮廓线分形特征。结果表明：土壤孔隙轮廓线分形特征与土壤质地之间存在着一定的相关关系，即土壤质地越细(黏粒含量越高)分形维数取值越大。同时，根据这3种土壤的孔隙轮廓线分形维数，结合不同分形方法分别预测了它们的水分特征曲线，并与实测的土壤水分特征曲线进行了比较。     

冻干物料孔隙特性表征的分形模型与分形维数

为了定量表征冷冻干燥物料孔隙结构和形貌特性，采用两种多孔介质分形模型，通过压汞法研究冻干牛肉和冻干腊牛肉孔隙结构的分形特性。研究表明：对于孔隙特征尺度为1～100 μm的冻干牛肉和腊牛肉，采用Menger海绵模型表征孔隙结构时，尽管表观上表现出无标度区分段线性的特性，却无法确定合理的分形维数用于表征物料的孔隙分形结构；而采用热力学关系模型分析物料孔隙结构时，物料孔隙呈现显著的分形特性，并可给出合理的分形维数，该方法可用于定量表征冻干物料的孔隙分形结构特性。     

沙漠非饱和风沙土壤水分特征曲线预测的分形模型

应用VanGenuchten提出的土壤水分特征曲线公式,推导出了沙漠风沙非饱和土壤水分特征曲线的分形模型。通过对古尔班通古特沙漠地9种不同土壤样本利用中子水分仪和负压计实测的水分特征曲线资料反求得到相应的分形维数,分析了分形维数与土壤质地之间的关系,结果表明随着土壤质地从流动风沙土、半固定风沙土到固定风沙土的变化,其分形维数呈逐渐增大。此外,基于土壤颗粒的重量与粒径分布求出了古尔班通古特沙漠地风沙土壤粒径的分形维数。通过对土壤水分特征曲线的分形维数与土壤粒径的分形维数的对比,得知它们之间存在着良好的线性关系。根据此关系,利用易测得的土壤粒径分形维数结合所推导的分形模型,对土壤水分特征曲线进行了预测,模型的预测结果很好地吻合了实测的土壤水分特征曲线。这一结果对于实际工作中根据风沙土壤颗粒大小分布的分形维数来预测沙漠风沙土壤水分特征曲线具有一定的指导意义。     

根据土壤粒径分形估计紫色土水分特征曲线

选择不同质地紫色土,分别根据土壤颗粒的数量和重量分布计算土壤粒径分形维数,并与Tyler和Wheatcraft土壤水分特征曲线模型的拟合分形维数进行比较分析。结果表明,三种途径获得的分形维数与土壤质地密切相关,均表现出土壤黏粒含量越高,质地越细,分形维数越高。土壤粒径数量分布分形维数(2.98～3.26)和土壤粒径重量分布分形维数(2.73～2.81)存在较大的差异,但二者间却存在显著的线性关系。土壤粒径分形维数与土壤水分特征曲线模型拟合分形维数(2.72～2.84)均存在显著的线性关系,尤其是土壤粒径重量分布分形维数与土壤水分特征曲线模型拟合分形维数数值十分接近。通过建立的土壤水分特征曲线模型分形维数与土壤粒径分布分形维数关系式,结合Tyler和Wheatcraft模型进行土壤水分特征曲线预测,预测值与实测值具有良好的一致性,因而根据土壤粒径分形预测紫色土水分特征曲线是可行的。     

鲁中南山地典型植被土壤颗粒与土壤水分特征曲线的分形学特征

土壤粒径分布与水分特征曲线是土壤的重要物理性质,对土壤侵蚀状况和土壤肥力有显著影响。以鲁中南山地典型植被下土壤为研究对象,运用分形学理论研究5种典型植被土壤颗粒与水分特征曲线的分形学特征。结果表明:1)不同植被类型的土壤颗粒单重分形维数、多重分形参数和土壤水分特征曲线分形维数具有显著差异,均表现为麻栎+刺槐混交林>黑松+黄连木混交林>黑松林>核桃林>荒草地;2)土壤分形维数有林地大于荒草地,混交林大于纯林;3)土壤分形维数与黏粒体积分数、粉粒体积分数呈显著正相关,与砂粒体积分数呈显著负相关;4)土壤颗粒单重分形维数与土壤水分特征曲线分形维数呈显著的正相关关系。说明土壤颗粒分布与土壤水分特征曲线的分形参数可以作为反映土壤结构性状变化的定量指标,可利用土壤颗粒分形与土壤水分特征曲线分形维数的相关关系来描述对应的土壤水分特征曲线。研究成果可为鲁中南山地退耕还林与生态造林工程建设及其生态效益评价提供理论参考。     

基于DEM的黄土高原沟谷节点分形特征研究

以ASTER GDEM为主要数据源,在黄河中游多沙粗沙区提取22个小流域的沟谷节点(channel junctions,CJs),采用计盒、关联维2种方法对比研究CJs分形特征,并讨论其分形的内涵与影响因素;基于CJs分形特征的聚类分析,探讨样区的侵蚀程度差异。结果表明:(1)黄土高原CJs分形特征明显,不同分形方法度量的几何维数变化相同,盒维数大的样区关联维数也大;(2)CJs分形特征与黄土地貌的发育相关,不同地貌类型呈现出不同的分形维数;但2种分形方法度量出的分维值差异均能与地貌类型保持对应,分形维数排序为:黄土梁峁状丘陵沟壑黄土破碎塬黄土梁状丘陵沟壑黄土塬黄土山地黄土峁梁状丘陵沟壑黄土风蚀沙丘;(3)依据CJs盒维数、关联维数对样区进行聚类分析,结果表明22个样区划分为4种类型,大致对应剧烈侵蚀区、强烈侵蚀区、中度侵蚀区、轻度侵蚀区。研究表明分形方法能较好的刻画黄土高原不同地貌沟谷节点特征,并能在一定程度上反映沟谷侵蚀状况。     

土壤颗粒的分形特征及其应用

本文应用土壤颗粒的质量分布原理来描述土壤颗粒的分形特征。通过对10种土壤颗粒的机械组成进行分析,分别计算出它们的分形维数（D=2.489～2.896）,并分析了其与土壤质地之间的关系。同时对土壤颗粒分形维数与所对应土壤的幂函数型水分特征曲线的拟合分形维数进行比较分析,建立了二者之间的相关关系。结果表明:分形维数的大小反映了土壤质地中粘粒、粉粒和砂粒含量的变化,随粘粒含量的增多分形维数增大,随砂粒含量的增多分形维数减小;同时土壤颗粒分形维数与所对应的水分特征曲线的拟合分形维数呈现出良好的一致性,因而对所研究的土壤而言,可应用土壤颗粒的质量分形维数结合幂函数模型来估算土壤水分特性曲线。     

挤压膨化大米做啤酒辅料的试验研究

该文通过实验室试验,研究了做啤酒辅料的大米挤压膨化系统诸参数(模孔孔径、套筒温度、物料含水率、螺杆转速),对醪液的主要考察指标(麦汁醪液的总还原糖、过滤速度)的影响规律,指出挤压膨化大米做啤酒辅料的可行性。     

基于图像分析的杂草分形维数计算

介绍了分形维数的理论计算公式和试验公式，分析了计盒维数的计算方法，运用Matlab软件设计了图像的处理和基于图像的计盒维数的计算程序。随机地选择了4种双子叶杂草和两种单子叶杂草共6种杂草作为研究对象，运用自行设计的程序分别计算了杂草叶的RGB三色图像的分形维数并以其平均值作为杂草叶的分形维数。研究结果表明该文给出的分形维数的计算方法可靠；研究结果也验证了杂草叶具有分形特征；研究结果还说明不同种类的杂草 ，其叶的分形维数明显不同，可以用分形维数为特征参数识别杂草。     

膨化玉米作啤酒辅料的可行性试验研究

探讨了用不脱胚玉米挤压膨化物作啤酒辅料的可行性。指出：挤压膨化不脱胚玉米的绝干浸出率大于不膨化脱胚玉米的绝干浸出率，接近不膨化大米的绝干浸出率。可以用挤压膨化不脱胚玉米，代替目前传统工艺中不膨化的大米或脱胚玉米，作为酿制啤酒的辅料。同时使脱胚玉米辅料用量减少８％左右，麦芽用量减少１０％左右。     

Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles

The effects of rice flour on the physicochemical properties of the raw material system and the quality of extruded potato–rice noodles were studied. The results demonstrated that the amylose content, pasting viscosities, storage modulus (G′), and loss modulus (G″) gradually increased with the included levels of rice flour, whereas the swelling power, solubility, and pasting temperature decreased with increasing rice flour content. The extruded potato–rice noodles exhibited desirable cooking qualities and textural properties with rice flour contents of up to 40%. Additionally, sensory evaluations revealed that the scores for chewiness, firmness, slipperiness, elasticity, and overall acceptability increased gradually with increasing rice flour content in the blends. Additionally, the results indicated the possibility of replacing potato flour with rice flour at a ratio of 6:4 to produce extruded potato–rice noodles of acceptable quality.     

Effect of Extrusion on Hypocholesterolemic Properties of Rice,Oat, Corn,and Wheat Bran Diets in Hamsters

Brans from rice, oats, corn, and wheat were cooked in a twin-screw extruder at either high or low energy input, and their cholesterol-lowering effects were compared with those of unprocessed brans when fed to four-week-old male golden Syrian hamsters (n = 10 per treatment) for three weeks. Peanut oil was added to oat, corn, and wheat bran during the extrusion process to match the oil content of rice bran. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.3% cholesterol. Plasma and liver cholesterol and total liver lipids were significantly lower with low-energy extruded wheat bran compared with unprocessed wheat bran. Extrusion did not alter the hypocholesterolemic effects of rice, oat, or corn brans. Plasma and liver cholesterol levels with corn bran were similar to those with oat bran. Relative cholesterol-lowering effects of the brans, determined with pooled (extruded and unextruded) bran data, were rice bran > oat bran > corn bran > wheat bran. Rice bran diets resulted in significantly lower levels of total plasma cholesterol and very low density lipoprotein cholesterol compared with all other brans. Total liver cholesterol and liver cholesterol concentrations (mg/g) were significantly lower with high-energy extruded rice bran compared with the cellulose control group. Plasma cholesterol and total liver cholesterol values with low-energy extruded wheat bran were similar to those with rice bran (unextruded or extruded) diets. Lowered cholesterol with rice bran diets may result in part from greater lipid and sterol excretion with these diets. Results with low-energy extruded wheat bran suggest that this type of processing may improve the potential for lowering cholesterol with wheat bran products.     

气化过程中谷壳焦颗粒孔隙结构及分形特性的演化

为了深入揭示生物质焦在气化反应中的行为变化及反应机理,该文利用氮气物理吸附法和扫描电镜等技术研究了气化过程中谷壳焦颗粒孔隙结构和表面形态的演化,并用分形维数描述了焦颗粒内部孔隙表面形态的复杂程度。结果表明,谷壳气化焦的吸附特性曲线在整体上均呈现出II型等温线特征,表明焦颗粒具有较为连续和完整的孔分布系统。随着气化反应的进行,谷壳焦的BET比表面积和微孔比表面积均呈现出先增大后减小的变化趋势,并在气化转化率为48.6%时取得最大值210.45和147.14m2/g。孔容积的变化规律与比表面积相近。随着气化转化率的增大,焦颗粒的平均孔径迅速减小,在转化率为35.4%时达到最小值2.94nm,之后稍有增大。分形FHH(Frenkel-Halsey-Hill)模型适用于生物质气化焦颗粒孔隙表面分形特征的研究。气化过程中焦颗粒孔隙表面分形维数的变化趋势与平均孔径的变化趋势相反,两者呈现出较好的线性关系。研究结果可为实际生物质气化过程的数值模拟和运行参数的优化等提供参考。     

Functional and Digestive Characteristics of Extruded Rice Flour

Waxy (short grain), long grain, and parboiled (long grain) rice flours were extruded using three different temperatures and five different water feed rates. The water absorption and water solubility index of the extrudates was 0.67–5.86 and 86.45–10.03%, respectively. The fat absorption index was similar to that of unextruded flours with an average value of 0.96 g/g ± 0.12. Bulk density decreased with an increase in moisture, except waxy rice, which had a quadratic relationship. The viscosity profiles for long grain and parboiled rice were similar. Both initially increased in viscosity (>130 RVU), then decreased to ≈40 RVU. The final viscosity was ≈60 RVU. Waxy rice viscosity remained low (<20 RVU), then doubled upon cooling. The main difference in the digestion profiles was due to temperature. The flours extruded at 100°C digested significantly slower than those extruded at 125 and 150°C. Significant differences were not detected for a given temperature and moisture (P > 0.05) except for long grain and parboiled rice extruded at 100°C and 15% added moisture (F = 4.48, P = 0.03) and 150°C and 20% added moisture (F = 3.72, P = 0.05). Moisture appeared to have little effect for a given temperature, except when parboiled rice was extruded at 150°C. The digestion rate for 11 and 25% added moisture was significantly less than that for 20% (P ≤ 0.05).     

油松根系抗拉应力与应变全曲线试验研究

 为探索林木根系固土力学机制,以黄土高原主要树种油松为研究对象,对其根系进行单根拉伸试验。应力与应变全曲线的理论分析和比较表明:在根系受拉后的初期阶段,荷载、应力、伸长、应变都是按比例增加,应力、应变呈直线关系。当加载超过弹性极限后,随着拉力的继续增加,根系发生塑性变形,应力与应变关系逐渐偏离直线,反映出高度非线性弹性特征。试验表明:油松根系抗拉强度与抗拉弹性模量存在极密切的相关性。根据试验结果提出根系受拉应力与应变全曲线统一数学表达式,其理论曲线与试验曲线吻合较好。     

膨化大米辅料酿造啤酒的中试生产研究

该文在国内外学者研究的基础上,进行了用挤压膨化大米啤酒辅料生产100 t啤酒的中试生产研究。对照不膨化传统蒸煮糊化大米啤酒辅料对应的麦汁、成品啤酒，研究结果表明：膨化与不膨化大米啤酒辅料制备的麦汁的主要糖化指标及其过滤速率基本相同，麦汁收得率，前者比后者多3％，发酵时间前者比后者减少，成品啤酒均达到国家规定的质量标准。     

Defining the Overall Quality of Cowpea‐Enriched Rice‐Based Breakfast Cereals

The development of innovative legume‐enriched rice products is a promising way to exploit rice varieties with a low sensory grade. In this work, a multidisciplinary approach was applied to the characterization of extruded breakfast cereals prepared from African‐grown Oryza glaberrima (cv. Viwonor) or Oryza sativa (cv. Jasmine 85) enriched with 30% cowpea flour, obtained from sprouted or nonsprouted cowpea. Regardless of the rice species, addition of sprouted cowpea flour conferred a peculiar volatiles profile, rich in sour, bitter, and astringent taste. Protein structural indices provided molecular insights about the macroscopic differences among samples. Extruded products from O. glaberrima were characterized by lower expansion rates with respect to those obtained from O. sativa , regardless of the type of cowpea flour. Sprouting time had a positive influence on the hardness of extruded glaberrima‐based products, facilitating formation of a more compact matrix, but it did not influence sativa‐ based products. Therefore, the breakdown of protein during sprouting appeared fundamental for the incorporation of legume proteins in more compact matrices, such as the one from sativa rice. In the glaberrima‐based products, addition of sprouted cowpea resulted in further loosening of the structure, and this was more evident at increased sprouting times.     

估计太湖地区水稻土水分特征曲线的物理-经验方法研究

为寻求适于太湖地区水稻土水分特征曲线估算的简便方法,本文以实测土壤基本性质和土壤水分特征曲线为基础,对13种物理-经验方法估计土壤水分特征曲线的效果进行综合评价。结果表明,基于形状相似性的物理-经验方法预测效果要优于多数分形方法,但均差于基于Kravchenko-Zhang分维方法和B rooks-Corey水分特征曲线方程的孔隙表面分形模型(简称KZBC模型)。物理-经验方法在不同压力水头段对含水量的预测精度有差异,在实际工作中不仅要考虑模型的适用性,还要考虑其适用的压力水头范围。KZBC模型估计土壤水分特征曲线精度最高,实用性也较强,是适用于本研究区水分特征曲线估计的最佳方法。