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921.
With the increasing scarcity of rural labor, the rice transplanting pattern is encountering a shift from artificial transplanting (AT) to mechanical transplanting (MT) in numerous rice‐growing districts of China. The shift of transplanting patterns combined with altered growing environment during the grain‐filling stage in different years presumably affects rice quality. Nevertheless, related information is currently limited. This study investigated the effects of cultivars, transplanting patterns, environment, and their interactions on appearance, milling, eating, and nutritional qualities of four japonica rice varieties. The significant interactive effects of cultivars, environment, and transplanting patterns on almost all rice quality parameters (except Thr, Met, and Ile) were observed. Cultivars and environment were the main factors influencing rice appearance and milling and eating qualities. Cultivar was the primary factor affecting rice nutritional quality. Among all treatments, environment showed the strongest effect on percentage of chalky kernel, milled rice yield, peak viscosity, breakdown, setback, consistence, amylose, Glu, Tyr, and Met contents. However, Leu and Phe contents were unaffected by environment but only by cultivars and transplanting patterns. In addition to amylose and protein, Glu and Met contents were also involved in determining rice eating quality. Amino acid contents (except Cys, Tyr, and Met) were significantly negatively correlated with head rice yield, showing the function of amino acids in controlling rice milling quality. Percentage of chalky kernel as well as protein and almost all amino acid contents were significantly negatively correlated with the difference of maximum and minimum temperature (DMMT) and positively correlated with relative humidity (RH), whereas head rice yield did it reversely. Amylose content and setback were significantly negatively related to daily maximum temperature (DMAT), daily minimum temperature (DMIT), daily average temperature (DAT), and effective temperature accumulation (ETA). However, peak viscosity, breakdown, and consistence had contrary performances. According to these results, we can infer that DMMT and RH are important environmental factors affecting rice appearance, milling qualities, and nutritional qualities and that DMAT, DMIT, DAT, and ETA are key environmental factors influencing rice eating quality. 相似文献
922.
Rui Liu Yimin Wei Xiaolong Ren Yanan Xing Yingquan Zhang Bo Zhang 《Cereal Chemistry》2015,92(5):427-433
In this study, the effects of mixing process parameters (degree of vacuum, water addition, and mixing time under vacuum) on the cooking and sensory quality properties of Chinese white noodles were investigated by using one commercial‐scale noodle production line and one typical commercial wheat flour. Noodle appearance, firmness, elasticity, smoothness, and total quality scores were significantly improved as the degree of vacuum increased from 0 to 0.06 MPa, although lower sensory scores and larger cooking losses occurred when noodles were mixed at 0.08 MPa. Noodles with a water addition of 35% had the highest total score and the highest scores for each sensory factor. As mixing time increased, the sensory score of cooked noodles increased initially and then decreased. With a mixing time of 7 min, the sensory score was the highest and cooking loss was the lowest. The results of response surface methodology indicated that fresh noodle quality was most affected by the water addition, followed by vacuum degree. Added water was a more important source of variation for appearance, firmness, stickiness, smoothness, total score, and cooking loss than degree of vacuum and mixing time, whereas degree of vacuum was the predominant source of variation for color and elasticity. The interactions between the factors had little effect on sensory and cooking properties. The optimal mixing conditions were determined to be as follows: degree of vacuum, 0.06 MPa; added water, 35.6%; and mixing time, 7.25 min. Furthermore, vacuum mixing produced a more even, coherent, and closed microstructure for the sheeted dough than nonvacuum mixing. 相似文献
923.
924.
925.
连续流粮食干燥过程是一个非线性大滞后多变量的过程,要精确控制粮食出口的终水分比较困难。本文设计一种新的连续流粮食干燥过程的控制方法,对连续流粮食干燥过程中的多个影响因素进行研究,分析粮食干燥自控系统在设计时所必须选择的可测干扰、数字变量、控制变量和被控变量等,并且提出基于自适应逆控制技术的连续流粮食干燥系统的离散化模型,主要针对工业控制对象中存在的时变和时滞问题,推导出该连续流粮食干燥控制系统的预测模型。通过实验对实际系统进行验证,结果证明本系统具有较好的鲁棒性和稳定性。 相似文献
926.
927.
为探讨台阶式溢洪道消能特性及水流的紊乱特性规律,将台阶式溢洪道与对应光滑溢洪道对比研究,通过试验数据计算出台阶式溢洪道消能率、阶顶断面弗劳德数,试算求出对应光滑溢洪道水力参数,用台阶式溢洪道消能率减去对应光滑溢洪道消能率得到相对消能率,光滑溢洪道断面弗劳德数减去对应台阶式溢洪道阶顶断面弗劳德数得到相对弗劳德数.两水力参数反映了台阶式溢洪道相对光滑溢洪道对消杀能量大小及水流紊乱剧烈程度.通过对26.57°,32.01°,33.69°,38.66°,51.3°这5组不同坡度,1.43~6.67 cm台阶高度的21组模型试验研究,探讨了相对消能率和相对弗劳德数之间关系,结果表明相对弗劳德数和相对消能率沿程呈线性关系,相关系数为0.993 7~0.999 5.且相同相对弗劳德数,单宽流量大对应相对消能率也大;台阶高度变化对直线关系影响很小;坡度对直线关系影响复杂,较小坡度同一单宽流量,坡度越大相对消能率越小,坡度较大时同一单宽流量,坡度大对应相对消能率大.相对消能率和相对弗劳德数的直线规律体现出台阶式溢洪道独特的水力特性,为探究其消能机理提供了重要依据. 相似文献
928.
基于实现黄河流域麦棉连作,针对前茬小麦秸秆量大,麦棉一年两作农时紧张的问题,以及夏棉种植密度大需改善单株夏棉生长空间等要求,设计2BMC―4/8型棉花双行错位精量穴播机。该机能一次实现全幅旋耕整地、侧深施肥、种床镇压、精量穴播、覆土镇压等功能。其不但能实现66+10cm的种植模式,而且能够实现双行种子的交错排列,在保证实现机采棉的前提下,实现高密度夏棉的最优化空间布置。创新设计双轮整平、镇压装置和一体双行错位排种器。田间试验表明,该播种机作业性能达到设计要求。 相似文献
929.
930.
以沼气为纽带的西藏农牧业清洁生产模式研究 总被引:1,自引:0,他引:1
为了解决因长期不合理施用化肥导致的西藏土壤理化性状、营养元素、有机物质、生物学活性和重金属含量等问题,提出了以沼气为纽带的西藏农牧业清洁生产的3种模式,均以沼肥综合利用促进沼气发展为目标的,集养殖、沼气、种植为一体的循环农牧业清洁生产模式。同时,阐述了农牧业清洁生产的内涵和目标,以及西藏发展农牧业清洁生产的条件、模式、存在的问题及解决对策,为解决长期不合理施用化肥而导致的一系列问题提供思路。该研究有利于实现资源循环利用,实现生态农业与无公害农产品的生产,保护农牧区生态环境,促进西藏农牧业的可持续发展。 相似文献