马铃薯薄片干燥过程形态变化三维成像

为研究马铃薯薄片在干燥过程中形态变化规律,该文利用Kinect传感器搭建了图像采集平台,研究其在不同干燥温度下(50、60、70、80℃)的形态变化规律。通过图像采集平台获取马铃薯薄片深度图像和彩色图像,利用彩色图像确定感兴趣区域,对对应区域的深度图像进行灰度值拉伸、阈值分割、边缘去噪处理,进而提取特征,计算出正投影面积的收缩率、深度均值及标准差,以表征马铃薯干燥过程中表面卷曲及平整度等形态指标的变化规律。对不同干燥时间点马铃薯片进行三维图形显示可观察其变化规律明显。统计结果表明:低温(50、60℃)与高温(70、80℃)对马铃薯薄片干燥时的收缩率、卷曲程度具有显著影响(P0.05)。50℃时收缩率为54.97%,80℃时收缩率升高为64.55%;干燥温度与马铃薯片卷曲程度呈先升后降的关系,60℃时卷曲度最大,其深度均值为27.81 mm,80℃时降低到18.86 mm。而四组温度下,马铃薯薄片的平整度具有显著性差异(P0.05),50℃时马铃薯片深度值的标准差为7.99 mm,80℃时降低至5.71mm,说明平整度随着干燥温度升高而增加。该研究可为马铃薯薄片干燥过程中形态变化的检测提供参考,同时为干燥工艺的智能化控制提供技术依据。     

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course of these events during grain development are documented, but not widely confirmed. Therefore, the aim of this study was to monitor the accumulation of gluten protein subunits and the size distribution of protein aggregates during grain development. The effect of desiccation on the polymerisation of gluten proteins and the functional properties of gluten were also studied. The results showed that the size of glutenin polymers remained consistently low until yellow ripeness (YR), while it increased during grain desiccation after YR. Hence, this polymerisation process was presumed to be initiated by desiccation. A similar polymerisation event was also observed when premature grains were dried artificially. The composition of gluten proteins, the ratios of glutenin to gliadin and high molecular weight-glutenin subunits to low molecular weight-glutenin subunits, in premature grain after artificial desiccation showed close association with the size of glutenin polymers in artificially dried grain. Functional properties of gluten in these samples were also associated with polymer size after artificial desiccation.     

干制羊肉基因组DNA不同提取方法的比较

为了研究干制加工羊肉基因组DNA的最佳提取方法,本试验采用传统酚-氯仿法、磁珠法、改良CTAB法、离心柱法分别提取干制处理后的羊肉基因组DNA,并对4种方法提取的羊肉基因组DNA浓度、纯度、完整性以及提取所需时间、PCR扩增效果等进行比较。结果表明,采用磁珠法提取DNA的效果更好,DNA浓度为118.87 ng·μL^-1,A₂₆₀/A₂₈₀值为1.89,而且此方法具有提取时间短、效率高、污染小等特点。本研究结果为干制加工羊肉基因组DNA的大批量提取和检测提供了参考依据。     

低场核磁共振结合化学模式识别方法判别休闲豆干品牌

为了探求一种能快速准确地判别豆干品牌的方法,本研究采用低场核磁共振仪,对休闲豆干样品进行测量获取横向弛豫数据,结合主成分分析法(principal component analysis,PCA)、偏最小二乘判别分析(partial least squares-discriiminate analysis,PLS-DA)和贝叶斯正则化误差反向传播人工神经网络(bayesian regularization back-propagation artificial neural network,BR-BP-ANN)等化学模式识别方法对试验数据进行模式识别分析。选用4个常见的休闲豆干品牌,每个品牌分别收集5个批次的样品。每个批次随机选择16小包作为测试样品,共获得320个样品。使用低场核磁共振仪对这些样品进行测量,然后采用模式识别方法进行品牌判别。试验结果表明:对预测集豆干样品采用PCA进行判别分析时,从三维投影图中难以对各品牌进行人眼识别;运用PLS-DA方法对训练集样品的品牌识别率为86.3%,预测集样品的识别率为81.3%;然而使用BR-BP-ANN方法对预测集样品进行判别预测,预测值与实际期望值高度吻合,判别正确率均为100%,能够很好的实现对豆干品牌的判别。因此,采用BR-BP-ANN方法能够快速而准确地对豆干品牌进行识别,可为休闲豆干的品牌判别提供较好的技术支持。     

胡萝卜片微波-热风滚动床干燥物料特性研究

为了改善微波干燥果蔬的物料特性,通过搭建的微波-热风滚动床干燥(Microwave-hot-airflow rolling drying,MARD)试验台,研究了胡萝卜片在MARD不同干燥阶段的热像变化,通过低场核磁共振分析与成像(Low-field nuclear magnetic resonance analysis and imaging,NMR/MRI)研究了胡萝卜片在MARD不同干燥阶段水分状态和水分分布,试验还测得在对应干燥阶段胡萝卜片介电常数ε'和介电损耗因子ε″的变化规律。通过分析物料的脱水过程和干燥品质发现,MARD过程干燥速度逐渐降低,物料温度分布均匀,随着干燥进行温度稳定在设定范围; NMR波谱下的水分信号量逐渐降低且主峰向左移,水分的活跃程度降低; MRI信号显示,MARD干燥过程中水分分布均匀;随着MARD进行,物料介电常数ε'和介电损耗因子ε″显著降低,边缘部位介电损耗比心部低,随着干燥的进行,这种差别逐渐减小,说明由介电特性差异导致的微波干燥不均的影响在MARD过程中减弱。     

真空冷冻和热风干燥对哈密瓜片品质的影响

以西州蜜17号为原料,采用热风干燥和真空冷冻干燥方式对哈密瓜片进行干燥,研究不同干燥方式对哈密瓜片营养成分、色泽、微观结构以及香气成分的影响。结果表明,不同干燥方式对哈密瓜片的营养成分、色泽、微观结构以及香气成分均有显著影响。两种干燥方式中,真空冷冻干燥产品的色泽优于热风干燥;总酚、总黄酮含量以真空冷冻干燥产品最高,总糖、VC含量以热风干燥产品最高,真空冷冻干燥和热风干燥能显著降低不同营养成分的损失;热风干燥产品的微观整体结构更加塌陷,而真空冷冻干燥产品出现了孔洞结构;不同干燥方式处理哈密瓜片的香气物质、种类及相对含量具有一定差异;热风干燥主要的香气成分中,酮类中的香叶基丙酮含量最高,为19.47%,真空冷冻干燥主要的香气成分中,酮类中的β-紫罗酮含量最高,为26.12%。综合考虑加工成本与产品品质,采用热风干燥更适合哈密瓜片的加工生产。     

Effects of distillers dried grains with solubles and mineral sources on gaseous emissions

Distillers dried grains with solubles (DDGS), an important ethanol industry co-product, has been used as a high-protein feed in poultry production. Limited studies exist on their effect on air emissions, however. In the current study, 4 diets (2 × 2 factorial design: 0 or 20% DDGS + inorganic or organic mineral sources) were fed to Hy-line W36 hens from 50 to 53 wk of age and the effects of DDGS level and mineral sources on air emissions were monitored continuously for a 23-d period in environmentally controlled chambers. The NH₃, H₂ S, CH₄, nonmethane hydrocarbons, N₂ O, CO₂, and CO₂-equivalent emissions ranged from 0.51 to 0.64 g/day-hen, 0.71 to 0.84 mg/day-hen, 33.9 to 46.0 mg/day-hen, 54.1 to 60.0 mg/day-hen, 66.0 g to 72.2 g/day-hen, and 83.1 to 92.1 g/day-hen, respectively. Feeding DDGS to laying hens resulted in 14% decreased NH₃ emissions but a 19% increase in CH₄ emissions without affecting other gaseous emissions. More than 30% of N, 80% of P, 80% of K, and 50% of Ca was retained in the manure. In conclusion, feeding laying hens a diet containing 20% DDGS may be beneficial for the environment. Substitution for organic trace minerals did not affect hen performance or air emissions.     

南疆地区复播制干辣椒栽培试验

冬小麦收获后复播制干辣椒栽培模式能够充分利用光热资源,增加复播指数,提高效益。在喀什地区莎车县对早熟品种美国红植干椒、墨西哥甜椒、铁板椒等制干辣椒进行了育苗、果树行间麦茬后复播试验。结果表明,复播的3个早熟品种均表现出较好的产量收益,美国红植干椒表现出良好的产量潜力,辣椒素含量较高;墨西哥甜椒的单株结果数较多,单果重高,但成熟期较晚。其它两品种熟性较早。通过试验研究证明,复播制干辣椒夏季育苗移栽技术的要点主要是,适时播种、移栽,苗期气温回升时的肥水管理及病虫害管理。根据产量、品质及生育期调查结果,美国红植干椒是适于复播的最佳早熟品种,麦茬复播可充分发挥此品种生育期短、集中成熟、产量高等优良特性,可作为南疆复播制干辣椒的首选品种。     

Beneficial co‐culture of jellyfish Rhopilema esculenta (Kishinouye) and sea cucumber Apostichopus japonicus (Selenka): implications for pelagic‐benthic coupling

This study investigated monthly changes of sedimentation and sediment properties in three different culture systems (ponds) – i.e. jellyfish Rhopilema esculenta monoculture (J), sea cucumber Apostichopus japonicus and jellyfish co‐culture (SJ) and sea cucumber monoculture (S) – to verify the feasibility of co‐culturing jellyfish and sea cucumbers. Results showed that jellyfish culture accelerated the settling velocity of total particulate matter (TPM). Average TPM settling velocities in the SJ (75.6 g m^?2 day^?1) and J (71.1 g m^?2 day^?1) ponds were significantly higher than that in the S pond (21.7 g m^?2 day^?1) from June to September during the jellyfish culture period. Average settling velocities of organic matter (OM), total organic carbon (TOC), total nitrogen (TN) and total phosphorus (TP) in the SJ pond increased significantly by 3.0, 2.9, 3.3 and 3.8 times, respectively, compared with those in the S pond. Sediment contents of OM, TOC, TN and TP in the SJ and J ponds were significantly higher than those in the S pond during the jellyfish culture season. The specific growth rate of sea cucumbers feeding on SJ sediment was significantly higher than that of those feeding on S sediment. Co‐culturing sea cucumbers with jellyfish may help alleviate benthic nutrient loading due to the jellyfish and provide a secondary cash crop.     

低盐乳酸菌法与传统法腌干鱼制品的风味比较

为了研究不同腌制方法对鱼肉风味的影响,为腌干鱼制品加工新技术的进一步优化和应用提供理论依据,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析,鉴定比较了鲜红牙原料采用低盐乳酸菌法和传统法腌干鱼制品的风味成分变化。结果表明:鲜红牙、低盐乳酸菌法腌干鱼和传统腌干鱼肉中分别检测出80、110、91种挥发性成分,醛、醇、酮类化合物是构成腌干鱼肉独特风味的主要成分。经低盐乳酸菌法腌干的鱼肉挥发性物质对风味贡献较大的醛、醇、酮类化合物总量达35种,而鲜鱼和传统腌干鱼肉中分别只有17和21种。低盐乳酸菌法腌干鱼肉风味物质中含有大量的醇、醛类物质,但不含有胺类物质,在保持传统腌制鱼肉风味的基础上增加了特有的花香味、水果香味及酒香味,提升了鱼肉感官品质。所以采用低盐结合复合乳酸菌法制备腌干鱼,不仅能缩短腌制时间,还能提升腌干鱼肉特有的风味,而且防止了胺类物质的产生,显著提高产品的品质和安全性。