豫西丘陵地区果牧结合立体生态园设计的探讨

根据豫西丘陵地区生态、经济、社会条件以及目前农牧业生产中存在的突出问题，提出果牧结合立体生态园建设是该地区生态农业发展的重要途径。并在调查和初步研究基础上设计了“畜（禽）—果”、“畜（禽）—沼—果”等果牧结合模式，分析了生态园建设研究中要探讨的具体内容。     

啤酒糟生产菌体蛋白饲料的试验研究

利用啤酒糟中的残糖和碳水化合物，适量补充氮源和菜籽粕，采用微生物固态发酵方法生产菌体蛋白饲料。试验结果表明：产品比发酵前粗蛋白提高10％以上，粗纤维降解率达10％以上，16种氨基酸总和占粗蛋白总量的比例达到了82%以上。试验证明啤酒糟为主要原料生产菌体蛋白饲料对有效利用啤酒糟资源和开发饲料蛋白具有重要的意义。     

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 Cultivars,Transplanting Patterns,Environment, and Their Interactions on Grain Quality of Japonica Rice

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.     

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.     

动静磨盘式薏苡脱壳试验台设计与试验

薏苡脱壳多采用主粮加工业的一些通用设备,专业加工技术装备缺乏,存在物料品种适应性差、一次脱净率低、破损率高、作业效率低等诸多问题。为找出薏苡脱壳的脱壳方法,针对其物料特性和脱壳要求,分析对比主要的脱壳方法,设计一种动静磨盘式薏苡脱壳机构并进行试验,为薏苡脱壳装置的优化设计提供依据。     

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。     

基于自适应逆控制技术的连续流粮食干燥系统研究

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。     

R~*树结点的主元分界分裂方法

为降低R*树结点重叠度,提高其空间利用率,通过结点特征点集方差及各子特征点集方差之和建立主元分析和结点分裂之间的联系,基于主元分析算法对特征点集进行降维处理,计算特征点集的主元向量,过特征点集中心且正交于该向量建立分界面对特征点集进行划分,将各簇数据的中心作为结点分裂的初始分裂中心,实现R*树结点分裂。实验证明,该算法具有较高的结点分裂效率,使得R*树结点重叠度降低,分裂结果较合理,显著提高了R*树构造效率和k近邻查询效率。     

台阶式溢洪道消能规律

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.