基于归一化水体指数及其阈值自适应算法的水体遥感反演效果分析

归一化水体指数（NDWI）是水体遥感反演的一种重要指标，其阈值及修正直接影响反演结果的精度。基于Landsat-8与GF-1光学多光谱影像，使用归一化水体指数法阈值0（TH₀）、最大类间方差法（OTSU）自适应阈值（TH_otsu）与均值漂移聚类算法（Mean-Shift）自适应阈值（TH_MS）分别对典型正常水体、云雾覆盖水体、富营养化水体、高含泥沙水体进行水体遥感提取与效果分析，结果表明：正常水体以TH₀为阈值提取精度最高，THMS提取精度次之，TH_otsu提取精度最差；而云雾覆盖水体、富营养化水体以及含泥沙水体使用THMS提取精度最高，尤其少量云雾覆盖下的水体，TH_MS具有更明显的优势，TH₀提取精度次之，TH_otsu提取精度最差；对于不同的阈值，Land?sat-8比GF-1总体表现出更高的水体提取精度。Mean-Shift算法应用于NDWI阈值修正与水体遥感反演具有快速、水质适应性强、效果稳定的优势，对尤其是复杂条件下的水体信息遥感反演具有较好的提取效果。     

阳泉地区“老窑水”现状及治理对策探究

阳泉地区的“老窑水”目前已在部分区域出露,对区域地表水和喀斯特地下水水质造成了一定的影响。因此,本文在充分了解“老窑水”成因及对阳泉地区的影响的基础上,针对区域现状,按照分类制定、综合施策的原则,系统探究了“源头控、末端治”有效结合的治理方案,可为当地“老窑水”治理提供参考,以期为其他类似地区的“老窑水”治理提供借鉴。     

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl₂) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl₂ and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl₂ and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl₂ and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats.     

Tailoring Cu/Al2O3 catalysts for the catalytic pyrolysis of tomato waste

In this study, pyrolysis of tomato waste has been performed in fixed bed tubular reactor at 500 °C, both in absence and presence of Cu/Al₂O₃ catalyst. The influences of heating rate, catalyst preparation method and catalyst loading on bio-oil yields and properties were examined. According to pyrolysis experiments, the highest bio-oil yield was obtained as 30.31% with a heating rate of 100 °C/min, 5% Cu/Al₂O₃ catalyst loading ratio and co-precipitation method. Results showed that the catalysts have strong positive effect on bio-oil yields. Bio-oil quality obtained from fast catalytic pyrolysis was more favorable than that obtained from non-catalytic and slow catalytic pyrolysis.     

卡尔费休法测定液态氯乙烯中水含量的研究

采用卡尔费休法测定了液态氯乙烯单体中的水含量。试验确定了采样工具、样品的预处理方式及选用溶剂的最优方案,并进行了精密度与准确度的验证。结果表明卡尔费休法测定液态氯乙烯单体中的水含量准确、快速,可以用来准确、及时地指导生产。     

Effect of laver powder on textual,rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G′) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.     

Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry

This study investigated the effect of the combination of basic electrolysed water (BEW) and slightly acid electrolysed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35 °C. The microbiological counts and the possible changes in the physical structure of the knives were evaluated. The association BEW + SAEW + US, in the sweep mode, provided lower mesophilic, enterobacterial, Staphylococcus aureus and yeast counts when compared to the values recommended by the international legislation. In addition, these conditions removed all organic residues from the knife blades and promoted the highest migration rate of the residues to the US water bath (12.35 mg/L·min), without modifications in the knife blades. Thus, cleaning and sanitation of knives was feasible with the association of BEW + SAEW + US, which could be a useful alternative for the meat industry.     

公民水素养评价表征因素模型构建与分析

针对我国水资源紧缺、水生态损害、水环境污染等相关水问题,以提升全民爱水惜水节水护水的意识和能力为目标,从水素养概念出发,通过扎根理论质性研究方法对公民水素养评价的表征因素进行筛选和提炼,最终得出包含水知识、水态度、水行为为主范畴的10个表征因素并运用解释结构模型(ISM)深入剖析各因素之间的内在联系。在此基础上建立了3级多层次递阶结构模型,进一步精确描述系统各要素两两之间的直接关系。结果表明:公民水素养评价的表征因素自上而下形成了表象层、中间层和根源层等3个层级,可直观、清晰地反映表征因素之间的递阶、层级关系;水态度在各表征因素中具有调节作用以及各表征因素之间存在内在逻辑关系。研究成果为提高公民水素养水平提供一定的科学依据和政策参考。