利用开源软件开发基于Web服务的林业空间信息系统

由于技术等原因,林业空间信息处于一种困境：数据提供方找不到合适的途径发布数据;数据需求方不能访问、集成已有的林业空间信息.为促进林业空间信息共享,本文提出利用开源软件开发基于Web服务的林业空间信息系统.在Web服务的框架下,系统支持互操作,可以集成来自其他应用服务器的Web服务,并可扩展为区域或国家林业空间数据基础设施的一部分.开源软件的发展,在操作系统、Web服务器、WebGIS和数据库管理系统等方面为用户提供了可用的开源软件.利用开源软件开发林业空间信息系统,在促进信息共享的同时,将节省软件购买及开发成本.本文选用遵循OGC开放规范的开源软件包Deegree和UMN MapServer开发了河南省西峡县林业空间信息系统原型,用户可以通过标准的Web浏览器访问来自于不同数据服务器的林业空间信息和旅游线路信息,促进了林业空间信息的共享.     

Characterization of Durum Wheat Semolina by Means of a Rapid Shear‐Based Method

A rapid shear‐based test (the GlutoPeak test, recently proposed by Brabender) was used to investigate gluten aggregation properties of durum wheat semolina and to relate them to pasta cooking behavior. Thirty semolina samples were characterized by means of the conventional approaches used for pasta‐quality prediction (protein content, gluten index, and alveographic indices). All samples were also analyzed by the GlutoPeak test, obtaining three parameters: maximum peak torque, maximum peak time, and area under the peak. The GlutoPeak indices were significantly correlated with protein content, gluten index, and W alveographic parameter. The cooking quality of pasta obtained from the 30 semolina samples was evaluated by sensory analysis in terms of stickiness, bulkiness, firmness, and overall quality. The GlutoPeak indices were significantly correlated with the sensorial parameters. In comparison with the alveographic test, which is presently the most used rheological approach for semolina characterization, GlutoPeak analysis presents some advantages represented by a smaller amount of sample (9 g), a shorter time (less than 5 min), and the possibility that untrained analysts can carry it out. In addition, following testing with larger sample numbers, the GlutoPeak test has the potential to be used instead of the gluten index as a rapid and reliable approach for medium‐quality semolina characterization.