以创新能力培养为导向的工科专业毕业设计改革与实践

毕业设计的教学过程是完成培养计划、实现培养目标要求的一个极为重要的环节,同时也应成为培养学生创新能力的重要载体。应用毕业设计培养学生创新能力过程中,指导教师、学生、评价机制都对培养质量造成影响。实践证明,通过创新性选题、改进指导方法、过程管理及评价机制等方面对毕业设计指导工作进行改革,用以加强学生创新能力的培养,方法切实可行且成效显著。     

Effects of Vacuum Mixing,Water Addition,and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

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.     

基于WSN的水环境监控系统设计

针对湿地水环境监控需求,采用CC2530芯片设计无线传感器网络终端节点,基于Z-Stack协议栈构建局域自组织无线网络,水体监测传感器的终端节点采集的数据最终汇聚到由CC2531和ARM构建的协调器上,经GPRS与远程上位机客户端建立通信链接并接入互联网络。该系统可以广泛应用于湿地等大范围环境监控,具有成本低、便于维护和节约人力资源等优点。     

基于STM32的智能烤烟房温湿度控制仪的设计

为了进一步实现烟叶烘烤自动化,设计了一种基于STM32为核心的智能烤烟房温湿度控制仪,介绍了软件及硬件电路的组成及实现。控制系统使用了RS485总线通讯接口设计,可以使用PC机读取存储器的工作历史记录,为进一步优化烘烤经验提供依据。     

柴油/天然气双燃料发动机工作过程模拟计算

把柴油/天然气双燃料发动机工作过程分成七个阶段:压缩阶段、滞燃期阶段、燃烧阶段、纯排气阶段、进排气阶段、纯进气阶段,建立了每个阶段的数学模型,燃烧过程用三个Wiebe函数来描述。在Matlab下的Simulink环境中建立发动机工作过程的仿真模型进行模拟,将仿真数据与试验数据进行对比,发现该模型的仿真结果与试验数据相吻合。     

2BMC―4/8型棉花双行错位精量穴播机的设计与试验

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。     

基于高斯自适应拟合的苹果目标分割方法研究

苹果目标的准确识别是苹果机械化采摘需要解决的关键问题之一。为此,基于YUV颜色空间模型,提出了一种结合色差分量与高斯自适应拟合算法的苹果目标分割方法。该方法采用首先将苹果目标由RGB颜色空间转换至YUV颜色空间,并利用色差分量V建立果实与背景分割的高斯分布拟合模型,根据拟合结果自动获取分割阈值,以实现自然场景下苹果目标的准确分割。为了验证文中算法的有效性,利用多幅图像进行了试验并与Otsu自适应阈值分割算法进行了比较。试验结果表明,采用文中算法得到的苹果果实的平均检出率达87.08%,识别率领先Otsu算法9.91%。因此,对于着色度较为均匀的苹果目标,采用高斯自适应拟合方法可以有效提高其识别率。     

新疆兵团设施园艺机械化发展现状及建议

新疆兵团设施园艺机械化近年来得到了快速发展,但仍然存在着装备结构不合理、社会服务体系不完善、设施农业技术培训跟不上发展需求等诸多制约因素。为此,根据所收集的资料、数据和实际情况,对兵团设施园艺农业机械化发展现状进行了客观的分析、评价、总结,研究探讨了新形势下新疆兵团设施农业现代化产业结构调整及未来的发展方向,并提出了相应的对策及建议,以促进兵团设施园艺农业的可持续发展。     

小型多功能底盘稻麦割晒机研究

针对贵州山区田块小而分散,提出设计稻麦割晒机时应采用适应多种田间作业需要的通用底盘。小型多功能底盘主要由多功能底盘、发动机、动力传动系统、操作手柄及前后连接支架组成,多功能底盘上安装前后连接支架,根据田间农作物作业需要,与通用底盘快速挂接,可完成旋耕整地、开沟起垄、播种施肥、灌水施药及稻麦割晒等作业。该底盘可构建多功能作业机组,扩大机具使用范围和利用率,解决丘陵山地小田块机械化收割问题。