高分辨率影像服务在国土资源管理中的应用

分析了国土资源管理对高分辨率影像的迫切需求，探讨了高分辨率影像处理和分析及应用环节从数据到服务的发展趋势，设计并实现了高分辨率影像服务，并以泰州市国土资源管理为例，验证了影像服务的可行性，最后，展望了高分辨率遥感影像服务的应用前景。     

连续式真空干燥机在鱼粉加工中应用研究

研究了连续式真空干燥机在鱼粉加工中的工艺过程、工艺结构和工作原理。鱼粉加工中采用连续真空干燥机具有明显的优势,可以减少高温对鱼粉蛋白质的氧化,提高鱼粉蛋白质的含量,提升鱼粉品质,使其在市场竞争中占有优势。     

生物质燃油燃烧器的研究与设计

随着生物质热裂解制油技术的发展,为适应其工业化大规模生产,需要一款可以提供稳定的且高效率的生物燃油燃烧器,而传统的燃烧器很难将生物燃油充分燃烧,因此笔者设计一种生物燃油燃烧器,通过对燃烧器的工作原理和主要技术参数研究与确定,对燃烧机的结构进行了重新设计.该燃烧器结构简单,装配方便,可以将生物燃油进行三级雾化,燃烧效率高.     

乌鄯线冬季冷热油交替输送运行方案

为保障西部原油管道乌鄯线安全平稳运行,实现节能降耗输送,分析了乌鄯线和阿独乌线外输哈国油物性、沿线油温、地温数据,进而探讨了乌鄯线冬季运行冷热油交替输送的可行性。研究结果表明：长输原油管道冬季低输量运行,其进站油温差距不大并与地温的变化趋势一致,沿线地温为冬季冷热油交替输送的重要参数;采用冷热油交替输送工艺,哈国油常温输送对北疆油物性影响不大;乌鄯线冬季运行采用冷热油交替输送,节约燃料天然气约51.6%,节能降耗效果明显,说明乌鄯线冬季运行采用冷热油交替输送具有可行性。     

我国油菜籽及菜子油进口依赖性与进口安全研究

为判断我国油菜籽及菜子油进口来源的可靠性,降低进口风险,考察我国对主要来源国的进口依赖关系。在分析我国油菜籽和菜子油进口市场结构的基础上,综合考察我国油菜籽及菜子油从各主要来源国的进口占总进口值的份额(I1)、进口来源国对我国出口占该国总出口值的份额(I2),各主要出口国的油菜籽及菜子油出口值占世界的份额(P值)以及我国与各国总体贸易平衡状况(B指数),测算我国对主要进口来源市场的进口依赖系数(I3及I5),并评价进口安全性。结果表明我国油菜籽和菜子油进口主要依赖加拿大市场,但对加拿大的油菜籽进口依赖系数I3和I5分别从2005年的12.781 8和4.322 4下降到2012年的2.662 5和1.032 7,菜子油I3和I5分别从2005年的5.079 8和0.906 2下降到2012年的2.232 7和0.856 1。得出加拿大是我国油菜籽和菜子油进口的安全来源,进口油菜籽比菜子油更加经济合理的结论,并提出相关对策建议。     

江苏1204拖拉机液压输出功率不足问题的解决

江苏1204拖拉机液压输出功率,在试验时,出现输出功率不足的问题。对实验数据分析,影响液压功率的两个因素流量和压力,从元件品质来看,可能是齿轮泵的容积效率以及系统低压区漏气的问题,从设计角度分析,则可能是吸油管及其管路元件结构参数的选择问题。如何确定系统元件的参数即吸油管等元件的参数,按规范设计是基本的要求;之后,才是根据实际情况,再优化设计和超越规范设计。对试验中出现的问题,查找应遵守逻辑原则,涉及到实物分解时,则是先易后难,最终找到问题的原因予以解决。     

桐油基改性树脂研究进展

从桐油的分子结构特征出发,综述了桐油基共聚树脂、桐油基改性醇酸树脂、桐油基改性酚醛树脂、桐油基增强复合材料及功能改性涂料等研究领域的最新研究进展,通过进一步认识桐油基改性树脂的研究进展,以期为桐油基改性树脂在各个领域的研究和应用提供参考。     

煮熟和干燥处理对黄藤笋抗氧化活性的影响

通过测定黄藤熟笋、生笋(鲜切笋)、熟笋干和生笋干的水和4种不同浓度乙醇提取物中的自由基清除能力、总还原能力、总多酚含量和总黄酮含量,研究了煮熟、干燥加工方法对黄藤笋提取物抗氧化活性的影响。结果表明,煮熟处理能保持或提高提取物的抗氧化活性,干燥处理则相反。乙醇提取物比水提取物具有更高的抗氧化活性,以50%~75%的乙醇提取溶剂效果最好。熟笋在所有溶剂中的自由基清除能力、总还原能力、总多酚含量和总黄酮含量均表现出最高水平,表明煮熟是黄藤笋适宜的加工利用方式。     

Quality of reared gilthead sea bream (Sparus aurata) during ice storage,as affected by dietary fish oil substitution; an instrumental and sensory designation approach

The fillet fatty acids (FAs) and volatile compounds (VCs) of gilthead sea bream, fed either fish oil‐based diet (FO) or plant oils (PO), were studied in dorsal and ventral fillet parts over a 12‐day ice storage. Fillet FA reflected the FA composition of the respective diets. Monounsaturated FAs were reduced with storage, while no FA differentiations occurred between fillet parts. VCs varied between diet treatments, with food chain‐transported compounds (α‐pinene and dimethylsulphide) showing higher abundance in the FO group. VCs proposed as fish spoilage indicators (trimethylamine, pentanal, propanal, 3‐methylbutanal and 1‐penten‐3‐ol) increased with storage, while concentration of carbon disulphide associated with fresh fish aroma decreased during the same period. VCs varied between fillet parts, with ventral part exhibiting higher concentrations in fat‐soluble (terpenes, aromatic hydrocarbons) and spoilage‐associated VCs. Sensory analysis revealed no significant differences between diet groups with the exception of fattiness, which was found significantly higher in the plant oil group.     

Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins

In this study, gelation characteristics of bighead carp (Aristichthys nobilis) protein isolates prepared by pH shift processing were investigated as compared with those of surimi prepared by conventional wash processing. Results showed that the gel from alkali-aided protein isolate exhibited a higher breaking force than that from conventional washed surimi (p < 0.05). However, the gel from conventional washed surimi had higher whiteness (p < 0.05) and lower expressible moisture (p < 0.05). The rheological study showed that protein isolates exhibited different storage modulus and loss tangent patterns from conventional washed surimi during heating. Acid-aided processing could lead to higher denaturation and dissociation for fish muscle myosin and a coarser gel network from the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern and the scanning electron microscopy (SEM). Overall, there is a potential to apply pH shift processing, especially alkali-aided processing, to extract more proteins from bighead carp muscle for the production of surimi-based food.