低温胁迫对木薯腋芽部分生理指标的影响

以木薯品种南植199种茎为材料,以常温25℃为对照,研究在持续10℃与4℃低温胁迫以及卸除低温胁迫后木薯腋芽中丙二醛、可溶性淀粉、蛋白质、游离氨基酸含量以及保护酶活性等生理生化变化。结果表明:木薯腋芽中丙二醛含量随着处理时间延长逐渐增加,尤其对照均较之低温处理的高。在处理后120 h,低温处理与对照一样,其可溶性淀粉、可溶性蛋白质与游离氨基酸含量、POD总活性、SOD活性都有所下降。而在卸除低温处理后,低温处理的可溶性淀粉、蛋白质与游离氨基酸含量、POD总活性、SOD活性均升高,尤其是低温处理的可溶性蛋白质含量与POD总活性、SOD活性均比对照的高,达到极显著差异。表明适宜低温有利于木薯种茎的保存。     

高职院校《可编程序控制器应用技术》课程改革研究

文章介绍了笔者在《可编程控制器应用技术》教学过程中,运用项目化教学方法,将教学内容贯穿于多个实际工作项目中,模拟生产实际过程,从而激发学生的学习兴趣,同时提高学生的基础知识水平和实际操作能力。     

基于SD的库存控制仿真研究

供应链环境下的库存管理不同于单个企业传统库存控制,使库存保持一个合理的水平,既要降低成本,又要增加客户满意度.是现代企业管理的一个重要方面.本文利用系统动力学及Vensim建模平台构建了库存控制模型,以研究双边供应链库存补充.通过定义一种新的库存控制评价指标,零满意度出现频率,并将追求其最小化作为库存控制的目标之一.表明通过库存间的互助补货,可以有效减小零满意度出现的频率,提高企业信誉,从而增加经营利润.     

全球基因I型非洲猪瘟病毒流行与疫苗研究进展

非洲猪瘟病毒已在我国定殖并形成较大污染面,国内样品中发现基因I型非洲猪瘟病毒,提示当前临床中实际流行的病毒种群更加复杂。基因I型毒株从1957年传入葡萄牙后,研究人员就开始对其进行研究。多年来,国外对基因I型毒株的流行分布情况特别是弱毒疫苗进行了大量研究,但国内目前尚无这方面的分析讨论。为此,作者就基因I型非洲猪瘟病毒流行与疫苗研究现状进行综述,以期为我国非洲猪瘟的科学防控提供参考。     

射频识别技术在畜禽养殖中的应用与展望

随着畜禽规模养殖的发展,高度集约化养殖模式将影响畜禽的健康状况、疫病防控和福利水平。一种无接触、无应激的射频识别（Radio Frequency Identifi cation,RFID）技术应运而生,该技术可以在无损状态下采集畜禽的行为、生理生化和养殖环境指标,从而为评估集约化养殖的效果和影响提供基础数据。文章讨论了三种常见类型的RFID系统在畜禽养殖中的应用,系统地比较了各类系统的优缺点及适宜应用场景,进一步提出RFID在畜禽养殖中的未来应用方向,以期为深化畜禽信息采集的研究提供参考。     

灰铸铁生产技术的一些新进展

对灰铸铁的研究现状和生产中的一些新技术做了评述。重点介绍了高强度薄壁灰铸铁的生产现状以及先进的制造工艺和先进的制造手段在灰铸铁生产中应用所取得的技术成果。     

Effects of a Dual‐Frequency Frequency‐Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein

We investigated the effects of a dual‐frequency frequency‐sweeping ultrasound (DFFSU) treatment on the functional properties and structure of zein. The solubility of ultrasound‐treated zein proteins increased slightly but significantly as the treatment time increased. The results showed that the DFFSU treatment had an obvious influence on the mean particle size and the size distribution. A significant (P < 0.05) increase in the size of the particles with respect to time was observed after a sonication time of more than 20 min in zein solutions. Differential scanning calorimetry results showed that sonication alters the thermal behavior of zein. Circular dichroism spectra showed a small increase in the percentage of ordered structure elements within the protein molecule. After 60 min of ultrasonication, the percentage of α‐helix structures increased by 0.9%, whereas the percentage of β‐sheets and β‐turns decreased by 0.5%. Microstructural analyses by scanning electron microscopy showed that several microholes appeared in the zein following ultrasonic pretreatment. Under the conditions investigated in this study, DFFSU treatment was found to affect the studied functional properties of the zein protein. This technology could be used to obtain improved functional properties in some protein samples.     

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。     

拖拉机自动转向系统设计及仿真

以TN654拖拉机为平台,基于原车液压转向系统,设计一套比例方向电磁阀组和电控单元(ECU),构建了能响应程序控制的自动转向系统。通过建立阀控缸动力系统数学模型,利用Mat Lab对该系统PD控制性能进行仿真分析。仿真结果显示:系统最大迟滞0.24、1.8s内均能达到平衡点,表明系统具有良好的控制精度和响应性,符合拖拉机自动驾驶作业需求。