酒精糟饲料化处理综合配套技术及工艺研究

简要介绍了酒精糟饲料化处理的工艺技术。该技术工艺简单，加工成本低。采用本工艺处理酒精糟，不仅解决了环境污染问题，而且开发了新的饲料资源，具有显著的经济效益、环境效益和社会效益。     

桉树人工林木材生长应变研究

以我国南方生长较好的4种人工林桉树为研究对象，测试并比较了4种桉树立木的纵向生长应变及其相关性,结果表明：不同桉树种间生长应变差异显著；相同树龄的尾园桉的生长应变与胸径成直线相关。以上结果可为桉树实体木材的加工利用提供借鉴。     

邳州市意杨加工利用现状及可持续发展对策

江苏省邳州市作为全国四大胶合板生产基地之一，2002年已生产各种规格的胶合板200万m^3，约占全国胶合板生产的1/5。邳州市胶合板生产中所使用的原料主要是速生树种——意杨，在快速超常规发展中还存在若干迫切需要解决的问题。文中阐述了邳州市意杨加工利用中存在的问题，并提出了相应对策。     

The use of vegetable phytometers in the evaluation of the potential response of understorey crops to the aerial environment in an interculture system

Carrots, onions, radishes and peas, growing in pots were placed at various locations in a pear orchard and used as phytometers to characterise the aerial environment. The growth of plants growing beneath the orchard canopy was not significantly less than that of phytometers grown in the open. However, the bulb diameter of radish and onion was significantly reduced when growing immediately beneath pear trees. Radish was selected as a suitable phytometer for further research.     

EMDI-UF混合胶刨花板制造工艺条件的研究

介绍了东北林业大学人造板研究所在降低人造板游离甲醛释放量的研究成果,利用可乳化异氰酸酯(EMDI)与脲醛树脂(UF)混合胶制造刨花板,使产品达到E1级标准要求。研究结果表明:混合胶的施胶量为7％,采用6％的UF和1％的EMDI是比较适合的比例。将它们混合到一起,不加酸性固化剂,搅拌均匀后喷洒到刨花上,比较适宜的板坯含水率不应超过14％,在175℃下热压4.5min,所粘结的刨花板各项性能都符合GB4897—92—等品和E1级板标准的要求。与UF胶刨花板相比,混合胶刨花板的耐水性得到明显改善,甲醛释放量可降低到7.88mg/100g板。     

基于SVM的加工番茄早疫病叶氮素含量光谱反演

采用支持向量机(SVM)模型,对新疆加工番茄早疫病病害植株的叶片氮素含量进行光谱反演。分析不同病害严重度的病叶氮素含量的光谱特征,发现在218~357 nm、384~587 nm、1 033~1 141 nm、1 499~2 500 nm,氮素含量与光谱反射率的相关系数的绝对值大于0.7,在227~353 nm的相关系数大于0.8,表明不同病害严重度的病叶氮素含量与光谱反射率呈强相关。利用K层交叉检验(K-CV)方法验证、优选出SR705、ND705、GMI-2、RI-half、PTEBc等5种光谱指数,作为SVM模型的输入变量;同时,分别建立线性核、多项式核、径向基核和Sigmoid核的SVM模型,通过模型拟合比较,得出最佳模型为径向基核的SVM模型。采用径向基核的SVM模型对病叶氮素含量进行光谱反演,结果表明:径向基核的SVM模型氮素含量反演的真实值与预测值的MSE为0.012 4,相关系数R为85.916%,平均相对误差为0.175,结合多光谱指数的SVM模型提高了加工番茄早疫病病害叶片氮素含量的反演精度。     

《畜产品加工》课程教学内容的研究与设计

通过介绍《畜产品加工》课程教学内容设计的全过程,重点对畜产品加工相关岗位典型工作任务和职业能力进行分析,围绕课程设计的理念和思路,紧密结合教学规律和学生的认知规律,对课程教学内容的设计进行了论述,旨在为探索中等职业学校《畜产品加工》课程教学内容改革提供参考。     

Reducing the potential for processing contaminant formation in cereal products

Processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, are not present or are present at much lower concentrations in the raw, unprocessed food, and are undesirable either because they have an adverse effect on product quality or because they are potentially harmful. The presence of very low levels of processing contaminants in common foods is becoming an increasingly important issue for the food industry, as developments in analytical techniques and equipment bring foods under closer and closer scrutiny. This review considers the formation of lipid oxidation products, hydrogenation of polyunsaturated fatty acids to prevent lipid oxidation and the associated risk of trans fatty acid formation. The formation of acrylamide in the Maillard reaction is described, as well as the genetic and agronomic approaches being taken to reduce the acrylamide-forming potential of cereal grain. The multiple routes for the formation of furan and associated chemicals, including hydroxymethylfurfuryl, are also described. The evolving regulatory and public perception situations for these processing contaminants and their implications for the cereal supply chain are discussed, emphasising the need for cereal breeders to engage with the contaminants issue.     

不同调制工艺对原烟质量性状的影响(英文)

[目的]比较三段式调制工艺、提质增香调制工艺、津巴布韦调制工艺3种调制工艺对烟叶调制质量的影响,筛选适宜的烘烤工艺,在生产上示范应用。[方法]采用KRK26品种下部、中部、上部烟叶,进行调制试验,分析原烟质量性状。[结果]采用提质增香调制工艺,上等烟、中上等烟比例比津巴布韦调制工艺提高了4.68%、1.97%,均价提高了1.15元/kg,比三段式调制工艺处理分别提高了10.33%、9.07%、3.12元/kg。提质增香调制工艺能有效改善烟叶香气质、增加香气量,烟叶香吃味和协调性均较好。[结论]烤烟提质增香调制工艺可供烟叶生产借鉴使用。     

盐水鸭中挥发性风味物质研究进展

盐水鸭因具有独特的风味和较高的营养价值而深受消费者喜爱。挥发性化合物,如脂类及其降解产物,对盐水鸭特征风味的形成具有重要作用。从盐水鸭肉所含的主要挥发性风味成分、挥发性成分的测定方法、加工工艺对挥发性风味物质的影响3个方面综述了近年来盐水鸭特征香味物质的研究进展。