学生参与电气人才创新能力培养的探索

基于“以学生为本”的OBE教育理念，本文对电气人才创新能力培养进行了探索。整个过程将专业课程体系契合学业规划以明确学生学习目标；学生参与理论、实践教学和平台搭建，在夯实其理论知识的同时丰富教学资源；在创新考核中采用“螺旋递进式”的师生互动模式，全程培养学生自主的创新能力。多年实践探索表明学生在课程实践、学科竞赛、论文发表和申报专利等方面的创新能力得到显著提升。     

传统酸面团全麦粉馒头的工艺优化研究

全麦粉馒头是以全麦粉为原料制作的产品,因其含有丰富的膳食纤维、矿物质、维生素等营养成分而备受消费者喜爱。为了提高全麦粉馒头的营养品质,以传统酸面团为发酵剂,结合冷藏中种发酵法制作酸面团全麦粉馒头。通过单因素试验,研究酸种的添加量、中种面团中全麦粉的添加比例、全麦粉中种面团的冷藏发酵时间对馒头品质的影响。进一步通过Box-Behnken设计进行响应面优化试验,以全麦粉馒头的感官评分为响应值确定出最佳工艺参数:酸种的添加量为40%、中种面团中全麦粉的添加比例为70%、全麦粉中种面团的冷藏发酵时间为27 h。在此工艺条件下制作酸面团全麦粉馒头,感官评分为86.22,与预测值86.50无显著性差异。与酵母全麦粉馒头相比,酸面团全麦粉馒头具有更大的比容,更细腻、更均匀的组织结构,更松软的口感,并具有传统老面馒头特有的发酵风味。     

Effects of ultrasound-assisted resting on the qualities of whole wheat dough sheets and noodles

The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T₂₁) decreased, while the proportion of weakly bound water (T₂₂) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound-treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic-assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.     

Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology

This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s⁻¹ on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg⁻¹ as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing.     

Salivary Proteome Changes in Response to Acute Psychological Stress Due to an Oral Exam Simulation in University Students: Effect of an Olfactory Stimulus

The autonomic nervous system (ANS) plays a crucial role both in acute and chronic psychological stress eliciting changes in many local and systemic physiological and biochemical processes. Salivary secretion is also regulated by ANS. In this study, we explored salivary proteome changes produced in thirty-eight University students by a test stress, which simulated an oral exam. Students underwent a relaxation phase followed by the stress test during which an electrocardiogram was recorded. To evaluate the effect of an olfactory stimulus, half of the students were exposed to a pleasant odor diffused in the room throughout the whole session. Saliva samples were collected after the relaxation phase (T0) and the stress test (T1). State anxiety was also evaluated at T0 and T1. Salivary proteins were separated by two-dimensional electrophoresis, and patterns at different times were compared. Spots differentially expressed were trypsin digested and identified by mass spectrometry. Western blot analysis was used to validate proteomic results. Anxiety scores and heart rate changes indicated that the fake exam induced anxiety. Significant changes of α-amylase, polymeric immunoglobulin receptor (PIGR), and immunoglobulin α chain (IGHA) secretion were observed after the stress test was performed in the two conditions. Moreover, the presence of pleasant odor reduced the acute social stress affecting salivary proteome changes. Therefore, saliva proteomic analysis was a useful approach to evaluate the rapid responses associated to an acute stress test also highlighting known biomarkers.     

Topological Characterization of Book Graph and Stacked Book Graph

Degree based topological indices are being widely used in computer-aided modeling, structural activity relations, and drug designing to predict the underlying topological properties of networks and graphs. In this work, we compute the certain important degree based topological indices like Randic index, sum connectivity index, ABC index, ABC₄ index, GA index and GA₅ index of Book graph B_n and Stacked book graph B_m,n. The results are analyzed by using edge partition, and the general formulas are derived for the above-mentioned families of graphs.     

迁钢210 t钢包全程加盖工艺及实践

迁钢二炼钢厂自投入使用210 t钢包全程加盖技术及工艺后，取得了显著效果，平均出钢温度降低10 ℃，钢包热周转使用率长期保持在85%以上，取消了钢包在线烘烤，降低了煤气消耗，有效地保证了钢包洁净度，提高了钢包包衬寿命。实践生产运行表明，炼钢生产中钢包全程加盖工艺是一项节能、环保、降耗的先进技术，为迁钢二炼钢厂取得了显著的经济效益。但在一段时间内，该工艺运行稳定性较差，通过现场生产数据归纳分析，从中找出了影响钢包加、揭盖的因素，并制定了控制措施；同时，岗位要掌握其操作要点及主要设备，才能提高运行稳定性。     

全豆油条的加工工艺研究

为提升普通油条的营养价值,制作特浓全豆豆浆加入面粉中制备全豆油条。以感官评分作为评价指标,通过单因素试验和正交试验确定全豆油条的最佳配方:特浓全豆豆浆100.0 g、食盐1.5 g、酵母粉3.0 g、小苏打1.2 g、中筋面粉142.0 g。按此工艺制作的全豆油条,色泽金黄、外观形态整齐、气孔均匀、复原性好、口感咸香,同时大豆与面粉的组合实现了蛋白质互补,大豆中丰富的膳食纤维、维生素和矿物质全面提升了全豆油条的营养价值。该全豆油条兼具营养价值高,加工工艺简单和成本低等优点,具有较好的市场推广价值。     

超声强化真空干燥全蛋液的干燥特性与动力学模型

为研究超声对真空干燥黏稠食品物料的强化效应,搭建了一套真空超声干燥设备。以全蛋液为研究对象,进行超声强化真空干燥实验,探讨超声声能密度、超声作用时间、干燥温度对全蛋液干燥特性及微观结构的影响,并建立动力学模型。结果表明:超声波作用可强化物料内部传质过程,提高干燥速率,且超声强化效应随着声能密度的增大而增强。此外,超声处理时间不宜过长,当干燥温度为50℃,超声声能密度为2.0 W/g持续作用2.5 h之后,进一步延长超声作用时间对全蛋液干燥过程的强化效果不明显。扫描电子显微镜结果发现,超声处理会使物料组织间隙增大、连通性增强,同时形成更多的微细孔道,降低水分扩散阻力。对9种薄层干燥数学模型进行实验数据的非线性拟合分析,结果显示:Page模型的决定系数R2均大于0.99,均方根误差和残差平方和均小于0.01,拟合效果最好。因此,Page模型可用来描述全蛋液超声真空干燥过程中水分比的变化规律。以Fick扩散定律为依据,确定全蛋液干燥传热传质有效水分扩散系数(D_(eff))的变化范围为:1.645 6×10~(-9)~6.549 7×10~(-9) m~2/s,且随着温度及超声声能密度的增大而增大。由Arrhenius方程建立有效水分扩散系数与温度的关系,得到全蛋液水分活化能(E_a)为16.151 2 k J/mol。实验结果可为全蛋液真空超声干燥工艺参数优化及生产控制提供理论依据。     

基于危险源的水利工程施工全过程安全管理研究

水利工程的特殊性,决定了其在安全管理构建中更加注重全过程管理机制的构建,以及危险源下的精准安全管控。在传统安全管理模式之下,水利工程安全管理盲点多、效率低,不利于全过程安全管理的高效实施。文章立足水利工程的危险辨识,分析了水利工程危险源全过程安全管理中的问题,并在此基础之上,从强化危险源精准辨识、构建危险源动态管理机制、优化危险源评价工作、加快危险源信息库建设等方面,具体论述了危险源下水利工程全过程安全管理措施。