Pattern design and optimization of yarn-dyed plaid fabric using isolation niche genetic algorithm and rough set theory

Under the circumstance of perceptual consumption, it is still challenging to grasp consumer's emotions and demands due to the large search space, diversified preferences, and easy fatigue of consumers. To reduce user fatigue and enlarge search space, a novel method was presented to design and optimize the pattern of yarn-dyed plaid fabric using the isolation niche genetic algorithm and rough set theory. Each pattern was encoded as a chromosome based on the real number code. The population was initialized and evolved using INGA to maintain the diversity. The rough set theory was adopted as the fitness function of isolation niche genetic algorithm to extract the consumer's demands. After multiple evolutions, a large set of practical patterns of the yarn-dyed plaid fabric are obtained. Experiments were carried out by 24 testers of different ages and genders. The results prove that the proposed method based on the isolation niche genetic algorithm and rough set theory is feasible and effective, supplying references to the designer.     

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.     

犹豫模糊环境下准则具有偏好关系的TODIM方法

针对智慧制造评估时专家的决策信息具有犹豫模糊不确定性问题，提出了一种关于准则具有犹豫模糊偏好关系的改进交互式多准则决策（TODIM）方法。首先提出了准则间的犹豫模糊偏好关系概念，并证明了其基本性质。在TODIM方法优势度的计算过程中，将准则权重犹豫模糊偏好关系替代原有的精确值权重，使信息的准确性最大化。将该方法用于智能制造的评估上，实例分析结果表明所提方法是可行和有效的。     

Some q-rung orthopair uncertain linguistic aggregation operators and their application to multiple attribute group decision making

q-Rung orthopair fuzzy sets (q-ROFSs), originally presented by Yager, are a powerful fuzzy information representation model, which generalize the classical intuitionistic fuzzy sets and Pythagorean fuzzy sets and provide more freedom and choice for decision makers (DMs) by allowing the sum of the $q\mathrm{t}\mathrm{h}$ power of the membership and the $q\mathrm{t}\mathrm{h}$ power of the nonmembership to be less than or equal to 1. In this paper, a new class of fuzzy sets called q-rung orthopair uncertain linguistic sets (q-ROULSs) based on the q-ROFSs and uncertain linguistic variables (ULVs) is proposed, and this can describe the qualitative assessment of DMs and provide them more freedom in reflecting their belief about allowable membership grades. On the basis of the proposed operational rules and comparison method of q-ROULSs, several q-rung orthopair uncertain linguistic aggregation operators are developed, including the q-rung orthopair uncertain linguistic weighted arithmetic average operator, the q-rung orthopair uncertain linguistic ordered weighted average operator, the q-rung orthopair uncertain linguistic hybrid weighted average operator, the q-rung orthopair uncertain linguistic weighted geometric average operator, the q-rung orthopair uncertain linguistic ordered weighted geometric operator, and the q-rung orthopair uncertain linguistic hybrid weighted geometric operator. Then, some desirable properties and special cases of these new operators are also investigated and studied, in particular, some existing intuitionistic fuzzy aggregation operators and Pythagorean fuzzy aggregation operators are proved to be special cases of these new operators. Furthermore, based on these proposed operators, we develop an approach to solve the multiple attribute group decision making problems, in which the evaluation information is expressed as q-rung orthopair ULVs. Finally, we provide several examples to illustrate the specific decision-making steps and explain the validity and feasibility of two methods by comparing with other methods.