基于纹理和位置特征的麦田杂草识别方法

以化学防除适期麦田杂草为研究对象,对利用条播作物的位置和纹理特征识别田间杂草的方法进行了研究。根据条播作物小麦作物行的间距相对固定等位置特征,利用植物像素直方图法确定作物行的中心线和行宽,并识别行间杂草。然后,以作物行中心为基准来选取纹理块,计算量化级数为8级的H颜色空间的共生矩阵,提取5个纹理特征参数,利用K均值聚类法判别分析各块的类别来识别行内杂草。研究结果表明,杂草的正确识别率约为93％,作物的错误识别率约为7％。     

五节芒栽培糙皮侧耳的子实体质构分析

利用质构分析仪,比较分析分别以五节芒(Miscanthus floridulus)和棉籽壳为主料栽培获得的糙皮侧耳(Pleurotus ostreatus)子实体的质构指标,同时测算二者干制率和杀青率差异。结果表明,相对于常规棉籽壳培养料栽培,菌草配方栽培糙皮侧耳的菌盖咀嚼性、硬度和回复性较差,菌柄回复性、硬度、内聚性和咀嚼性较差,而且子实体的干制率和杀青率也较低。     

C and N turnover in structurally intact soils of different texture

The turnover of native and applied C and N in undisturbed soil samples of different texture but similar mineralogical composition, origin and cropping history was evaluated at −10 kPa water potential. Cores of structurally intact soil with 108, 224 and 337 g clay kg⁻¹ were horizontially sliced and ¹⁵N-labelled sheep faeces was placed between the two halves of the intact core. The cores together with unamended treatments were incubated in the dark at 20 °C and the evolution of CO₂-C determined continuously for 177 d. Inorganic and microbial biomass N and ¹⁵N were determined periodically. Net nitrification was less in soil amended with faeces compared with unamended soil. When adjusted for the NO₃-N present in soil before faeces was applied, net nitrification became negative indicating that NO₃-N had been immobilized or denitrified. The soil most rich in clay nitrified least N and ¹⁵N. The amounts of N retained in the microbial biomass in unamended soils increased with clay content. A maximum of 13% of the faeces ¹⁵N was recovered in the microbial biomass in the amended soils. CO₂-C evolution increased with clay content in amended and unamended soils. CO₂-C evolution from the most sandy soil was reduced due to a low content of potentially mineralizable native soil C whereas the rate constant of C mineralization rate peaked in this soil. When the pool of potentially mineralizable native soil C was assumed proportional to volumetric water content, the three soils contained similar proportions of potentially mineralizable native soil C but the rate constant of C mineralization remained highest in the soil with least clay. Thus although a similar availability of water in the three soils was ensured by their identical matric potential, the actual volume of water seemed to determine the proportion of total C that was potentially mineralizable. The proportion of mineralizable C in the faeces was similar in the three soils (70% of total C), again with a higher rate constant of C mineralization in the soil with least clay. It is hypothesized that the pool of potentially mineralizable C and C rate constants fluctuate with the soil water content.     

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.     

南瓜薄饼的配方研究

[目的]探讨制作南瓜薄饼的最佳配方.[方法]通过单因素试验研究了南瓜、白砂糖、人造奶油、小苏打和食盐的含量对南瓜薄饼饼干品质的影响并进行了感官品质鉴定;通过正交试验得出了制作南瓜薄饼的最佳配方并进行了质构分析.[结果]在南瓜75％,白砂糖10％,人造奶油20％,小苏打0.40％,食盐1.25％,其他成分适量的条件下,制作而成的南瓜薄饼风味显著且品质最优.[结论]研究制得的南瓜薄饼满足人们对于饼干品质的要求,并且营养丰富.     

Acetylation of intact white rice grains to alter the physicochemical properties

The effect of acetylation of milled rice grains of selected varieties (TDK 8, YRW 4, Reiziq, Amber 33, and SHZ 2) with varying apparent amylose contents (3.8–26.6%) on their physicochemical properties was investigated. Milled rice samples were treated with different acetic anhydride concentrations (0.004–0.04 g per 100 g of milled rice samples in 225 mL of water). Results showed that glutinous (TDK 8), very low amylose (YRW 4) and low amylose containing varieties (Reiziq) were prone to acetylation even with 0.004 g of acetic anhydride. X-ray diffraction patterns showed an increase in the crystallinity in acetylated samples and formation of V-type crystals, suggesting the possible interaction of acetic anhydride with starch. Acetylation of rice grains resulted in reduced peak and final viscosities and gel strength, particularly in glutinous (TDK 8) and very low amylose (YRW 4) rice. Differential calorimetric study showed that acetic anhydride treatment resulted in reduced thermal transition temperatures and enthalpy of all varieties. Although increase in the retrogradation thermal temperatures was observed, the enthalpy of retrogradation was reduced with increasing acetylation, suggesting that the extent of starch retrogradation was lower in all varieties with more prominent reduction in the glutinous type. Furthermore, the texture of cooked acetic anhydride treated rice grains was less hard and showed more adhesiveness. This study demonstrated that the acetylation of rice grains (instead of flour) was successfully achieved, showing the potential of applying acetylation to alter the textural, pasting, thermal and retrogradation properties of rice.     

Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking.     

基于TPA模式对3个葡萄品种果实质构性能的比较

为了探讨不同葡萄品种果实质地的多面分析方法并筛选适宜的评价指标,以我国3个主栽葡萄品种巨峰、玫瑰香、红地球的成熟果实为试材,采用质地多面分析(TPA)法,利用物性测试仪测定了果肉的硬度、弹性、凝聚性和咀嚼性;并利用SPSS数据分析软件,对葡萄果肉4个质地参数之间的相关性进行了分析。结果表明:红地球的果肉硬度、弹性、凝聚性和咀嚼性均显著高于其他2个品种,而玫瑰香与巨峰的果肉质地参数除弹性外其他指标差异均不显著;质地参数两两之间均呈正相关,其中,咀嚼性与硬度的相关性达到了显著水平(P0.05)。在对葡萄果肉质地进行简单评价时,可以将去皮硬度作为反映葡萄咀嚼性的重要指标。     

基于Skewness纹理的北京城市化区域提取

北京地区部分农作物和城市化区域的光谱属性接近,仅仅利用光谱信息无法有效地提取北京的城市化区域。提出了利用Skewness纹理区分农作物和城市化区域,结合光谱和高程信息可以有效提取城市化区域。经过大量的样本检验表明,引入Skewness特征能够大幅度提高分类精度。     

Effect of snow amount on runoff,soil loss and suspended sediment during periods of snowmelt in southern West Siberia

Surface runoff, soil loss, suspended sediment concentration (SSC), texture of eroded soils and suspended sediment were determined on slightly eroded chernozems (mouldboard fall-ploughed) during years with different amounts of snow in three areas of southern West Siberia (Predsalairye, Priobye and Kuznetsk hollow). These areas have different geomorphological and climatic characteristics and soils. Observations were made from 1969 to 2007. The soil loss during very low-snow and low-snow years did not exceed 2 t ha^− 1. After winters with normal amounts of snow, the runoff led to slight soil loss (2–5 t ha^− 1). Soil losses in high-snow and very high-snow years varied from slight to severe (4.8–15.8 t ha^− 1) depending on studied area. The main sediment exported during intensive snowmelt and the 1 mm of runoff transported from 35 to 150 kg ha^− 1 of soil material. The removal of soil particles < 0.01 mm (especially clay) prevailed during the initial and final stages of snowmelt. Clay removal by meltwater from the ploughed layer in high-snow and very high-snow years varied from 3300 to 4200 kg ha^− 1 and, in the initial and final stages of snowmelt clay removal, accounted for 1260–1,500 kg ha^− 1. Among the three studied regions, Predsalairye had decreased soil erosion resistance and was the area with the greatest danger of erosion.