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A novel methodology for the monitoring of the agricultural production process based on wireless sensor networks 总被引:4,自引:0,他引:4
Soledad Escolar Díaz Jesús Carretero PérezAlejandro Calderón Mateos Maria-Cristina MarinescuBorja Bergua Guerra 《Computers and Electronics in Agriculture》2011,76(2):252-265
Precision agriculture is a field which provides one of the most suitable scenarios for the deployment of wireless sensor networks (WSNs). The particular characteristics of agricultural environments - which may vary significantly with location - make WSNs a key technology able to provide accurate knowledge to farmers. This knowledge represents a valuable resource because it enables real-time decision making with regard to issues such as establishing water saving policies while providing adequate irrigation and choosing the right time to harvest the fruit based on its maturity.This article proposes a methodology consisting of a set of well-defined phases that cover the complete life cycle of WSN applications for agricultural monitoring. We have studied different existing real-world scenarios where WSNs are being applied. Based on this study we have discovered that there exist significant commonalities but no methodology that specifies the best practices that should be used in the general, crop-independent case. The lack of a general methodology negatively impacts the amount of effort, development time, and cost of developing applications. 相似文献
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分析了夏代、殷商、西周时期河洛地区的酿酒技术,并阐述了河洛酿酒技术对台湾地区的影响。 相似文献
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糯小麦与酿酒谷物黏度特性的比较 总被引:2,自引:0,他引:2
为明确糯小麦与其他酿酒谷物糊化特性的差异,为糯小麦在白酒酿造中的应用提供参考依据,比较分析了CD糯麦-2、普通小麦、糯米、高粱和玉米籽粒的淀粉RVA黏度特性。结果表明,不同作物的糊化特性有很大的差异,高梁的峰值黏度最高,糯小麦次之,玉米最低,普通小麦比糯米高,但二者差异较小;到达峰值黏度的时间为5.2~11.2 min,其中糯米糊化最快,糯小麦与糯米接近,比普通小麦快近2 min,普通小麦与高粱相近,玉米最慢;到达峰值黏度的温度为67.2~92.2℃,其中糯小麦和糯米低,分别为70.3℃和67.2℃,普通小麦和高粱分别为84.6℃和83.1℃,玉米则高达92.2℃,糯小麦比普通小麦低约14.3℃。糯小麦配粉能改变谷物的黏度特性,对糊化温度和糊化时间的影响小于对峰值黏度的影响,从不同作物考虑,糯小麦配粉对糯米的黏度特性影响相对较小。结果显示,糯小麦像糯米一样直链淀粉含量极低,其淀粉易糊化,糊化温度低,耗能少;向其他谷物中添加糯小麦可改变其淀粉黏度特性;糯小麦具有代替其他谷物酿造新型风味白酒的潜在优势。 相似文献
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