自由空气中臭氧浓度升高对"武运粳21"稻米物性及食味品质的影响

研究表明不断升高的地表臭氧浓度使作物生长受抑、产量下降, 但对作物品质的影响则不太清楚, 特别是食味品质。本文于2009年和2010年在江苏省江都市小纪镇依托自由空气中臭氧浓度增高(free air ozone concentration enrichment, O₃-FACE)技术平台, 以本地主栽水稻品种"武运粳21"为供试材料, 设置大气背景臭氧浓度和高臭氧浓度(比大气背景臭氧浓度高50%)2个水平, 研究了地表臭氧浓度升高对粳稻物性和食味品质的影响。物性分析仪测定结果表明, 高浓度臭氧使熟米硬度平均增加13.6%, 达显著水平。食味计测定结果显示, 高浓度臭氧使稻米香气、光泽、味道、口感和综合值分别下降0.8%(P>0.1)、6.2%(P<0.1)、2.6%(P<0.1)、5.1%(P<0.05)、4.3%(P<0.05), 使完整性增加2.0%(P<0.05)。不同年度间稻米物性和食味品质的差异较大, 但年度与臭氧间的交互作用未达显著水平。以上结果表明, 未来高浓度臭氧环境下生长的稻米蒸煮后将呈变硬趋势, 食味品质总体变劣。     

土壤不同形态钾含量与土壤颗粒的关系

土壤含钾矿物同其他矿物颗粒一起均分布在不同粒级的土粒中，这些土粒在不同的土壤中构成了不同的配合比例，形成不同的土壤质地的属性。统计表明，〈0．05mm与〈0．01mm粒级间呈极显著线性相关（r=0．896^＊＊，n=92），相关分析表明，不同粒级的土粒与不同形态钾间呈显著线性或曲线显著相关，而全钾只与〈0．05mm粒径的土粒呈极显著相关（r=0．234^＊＊，n=73），全钾与速效钾的数量关系通过全钾、〈0．05mm、〈0．01mm粒级与速效钾系统相关组合的算式以数学的方法计算速效钾含量。     

池塘工程化循环水养殖斑点叉尾鮰技术研究

2020年宿州市泗县黑塔镇盛源家庭农场利用4条养殖槽进行池塘工程化循环水养殖斑点叉尾鮰试验,结果表明：一条110m2养殖槽（190～200m3水体）、可以养出1.5～2.0万kg的商品叉尾鮰,单位产量70～100kg/m3,平均每条槽利润15.35万元,投入产出比1:1.72。外循环净化塘面积3.13h,移植沉水植物、构建生态浮床种植面积占30%～40%,岸边种植挺水植物面积3～5%,投放平均规格500g/尾黄鲢白鲢3300尾/h,螺蛳48kg/h。工程化循环水养殖斑点叉尾鮰肉质更紧致密实,口感更好。     

冬小麦田间图像的群体纹理性研究

为了满足快速实时测定小麦群体特征指标的需要，以水肥调控措施塑造了不同结构的冬小麦群体，研究了冬小麦图像的群体纹理性。结果表明，出苗、起身、拔节、孕穗期的图像纹理性因子为0．5～0．7，说明抽穗前的冬小麦各生育时期的图像均具有较强的纹理性。采用灰度其生矩阵方法进行进一步纹理分析，提取4个方向共生矩阵的纹理特征——能量、熵、对比度、逆差距、相关性的平均值和均方差，利用逐步判别的方法从中筛选分类变量，并对三种不同结构的冬小麦群体分类判别，分类正确率达92．6％，初步结果表明该方法在小麦群体的判别中具有一定的可行性。     

香蕉蛋糕的研制及质构分析

[目的]研制一款口感较好的香蕉水果蛋糕,并用质构仪对其进行分析.[方法]通过单因素试验和正交试验,研究香蕉蛋糕制作的最佳配方.并对香蕉蛋糕空白组和山梨酸钾添加组分别用质构仪测定其硬度、咀嚼总功变化情况.[结果]香蕉水果蛋糕中面粉、鸡蛋、香蕉泥、白糖的添加量分别为160 g、220 g、40 g、100 g时制作出的香蕉水果蛋糕感官评价得分最高,其中鸡蛋用量是影响蛋糕感官质量的最重要因素,其次是香蕉泥用量.在相同保藏条件下,与空白组相比,添加0.15％(以面粉质量计)山梨酸钾组,可以有效减缓蛋糕变硬及咀嚼总功的增加.[结论]该款香蕉水果蛋糕表面金黄色、断面嫩黄色、无斑点,柔软适口、不黏牙、香蕉风味浓郁,添加0.15％(以面粉质量记)山梨酸钾,可以有效延长蛋糕保质期.     

Acoustic,mechanical and microstructural properties of extruded crisp bread

The aim of this work was to describe the texture and structure of crisp bread obtained with different extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of simultaneous registering of the force–deformation characteristics, sounds (using an acoustic envelope detector coupled to the texture analyser with a microphone) as well as mechanical vibrations (registered using a piezoelectric sensor) generated during a penetration test. All analysed samples of bread were products with a crisp texture that emitted audible sounds with a significant intensity that could be registered with a microphone as well as with a contact method. Micro-CT cross-section images showed the highly porous structure of the crisp breads but variant 3 appeared to have thicker walls and larger cells than the other breads.     

Field emission scanning electron and atomic force microscopy,and Raman and X-ray photoelectron spectroscopy characterization of near-isogenic soft and hard wheat kernels and corresponding flours

Secondary field emission scanning electron microscopy (FE SEM), atomic force microscopy (AFM), Raman spectroscopy and X-ray photoelectron spectroscopy (XPS) were used to investigate native near-isogenic soft and hard wheat kernels and their roller milled flours. FE SEM images of flat-polished interior endosperm indicated distinct differences between soft and hard wheats with less internal continuity in the soft wheat, whereas individual starch granules were much less evident in the hard kernel due to a more continuous matrix. AFM images revealed two different microstructures. The interior of the hard kernel had a granular texture with distinct individual spheroid features of 10–50 nm while the images obtained for the soft kernel revealed less distinct small grains and more larger features, possibly micro-structural features of starch granules. Raman spectra resolved identical distinct frequencies for both kernel types with slightly different intensities between types. Finally, the chemical surface compositions of flour for these two types of kernels obtained by XPS provided subtle insight into the differences between soft and hard wheat kernels. These combined advanced microscopic and spectroscopic analyses provide additional insight into the differences between the soft and hard wheat kernels.     

Continuous wave acoustic method for determination of moisture content in agricultural soil

This work deals with the problem of measuring moisture content in agricultural soil by means of an on-site, easy to use and real-time acoustic wave system. The method is based on the propagation of an acoustic continuous wave (CW) with frequencies below 900 Hz through the soil. Speed of these acoustic waves enables estimation of water content and degree of saturation in the agricultural soil. It is argued that the change in the speed of sound in relation to the moisture content of the soil can be used for a continuous monitoring and control of irrigation of crops, thus leading to minimum use of irrigation water for optimal crop growth and to other associated advantages. The agreement between the experimental results obtained from the laboratory prototype and those obtained theoretically from Brutsaert's model for elastic wave propagation in soil-air-water system is presented.     

壳聚糖对樱桃番茄质地的影响

为探讨壳聚糖对果实质构等性质的影响,对采后经壳聚糖涂膜处理的樱桃番茄果实贮藏中质地变化情况进行了研究。结果表明,和对照果实相比,经0.5%和1.0%壳聚糖处理的樱桃番茄果实具有较高的硬度、弹性和咀嚼性等质地参数值,1.0%壳聚糖处理的果实在贮藏前期具有较高内聚性,壳聚糖涂膜处理在保持樱桃番茄果实质地和品质方面有较好的效果。     

Effect of phosphate salts on the Korean non-fried instant noodle quality

As consumers worldwide are concerned about health issues, the demand for non-fried instant noodle has increased rapidly in recent years. Korean instant noodle typically contains a high level of modified starch, especially modified potato starch such as acetylated potato starch (APS), for its unique eating quality. This often leads to high material cost. The objective of this research was to investigate the effect of three phosphate salts (PS) on the quality of Korean non-fried instant noodle made with reduced level of APS. The results showed that PS and APS had similar effects on noodle quality. All PS gave noodle a brighter and yellower appearance. Reducing APS level from 15% to 10% resulted in a much harder noodle, but adding PS into noodles with 10% APS yielded a softer texture. The RVA analysis of instant noodle formula dry mix showed that at the 10% APS level, all PS significantly increased noodle flour PV and FV. The RVA analysis of finished instant noodle powder indicated that at the 10% APS level, both PV and FV were significantly increased with 0.30% DSP or DKP, and 0.03% MSP was able to increase PV significantly. It was suggested that APS used in Korean non-fried instant noodle could be partially substituted by PS with minimal impact on finished product quality.