强腐蚀环境下锚索强度指标及表观特性试验研究

利用自行制做的试验装置,以配制出的强腐蚀环境土为介质,对非预应力锚索和预应力锚索的裸筋以及对有注浆缺陷的锚索试件进行了腐蚀试验,从外观腐蚀状况和腐蚀后的钢绞线力学性能的改变特性进行了研究.结果表明:从外观上看,预应力锚索试件的腐蚀程度总体上比非预应力试件的腐蚀程度要重,含注浆缺陷的锚索试件的腐蚀程度比裸筋的腐蚀程度要重...     

FCM200高级电力监控仪的应用介绍

由于供电线路故障、浪涌、断线或其它干扰都可能导致电力系统服务中断 ,而FCM2 0 0电力监控仪可在线进行谐波分量测量 ,具备数字波形高速采集功能 ,它的波形分析工具可诊断谐波等故障根源 ,并且有助于确定必要的保护措施。     

机织物外观的计算机三维模拟

基于织物结构的Peirce模型,针对机织物的组织结构分析了纱线的交织规律及影响织物外观的因素,采用三角函数曲线和直线表示纱线的屈曲形态,最终完成对机织物外观的三维模拟。     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.     

基于关联规则的皖南焦甜香烟叶外观特征分析

为了探索皖南焦甜香烟叶外观质量的关键指标,以皖南焦甜香烟叶为主体,运用 apriori 关联规则数据挖掘算法,对焦甜香烟叶的外观进行了分析。结果表明,焦甜香烟叶与烟叶的成熟度、油分和色度有较强的关联度,在设定阈值最小支持度为0.3,最小置信度为0.5的条件下,成熟度、油分、色度与焦甜香烟叶属于强关联规则,同时颜色、身份和组织结构与焦甜香烟叶也有较强的关联度。因此,在农业生产或者工业控制中可以考虑建立以成熟度、油分和色度为中心的生产管理体系。     

捏合淀粉颗粒形貌和结晶结构的研究

利用扫描电子显微、偏光显微、X-射线衍射等现代分析技术,研究了经捏合作用后淀粉颗粒形貌和结晶结构的变化。结果表明,与HylonV玉米淀粉相比,捏合后淀粉颗粒形貌和结晶结构都受到不同程度的破坏,尤其导致了结晶形态由B型向V型转变,由此引起淀粉的消化性能发生改变,为淀粉的改性提供了一种“绿色”深加工技术。     

非彩色背景明度变化对目标色色貌的影响

为了研究背景色明度对颜色外貌的影响,设计了一系列实验,将由于背景色明度的改变而失匹配的目标色重新调整到颜色匹配并加以测量分析,从而将其对色貌的影响量化.实验中,目标色选用不同的色调,明度均匀变化,背景色选用非彩色,明度规律变化.结果表明,非彩色背景对颜色外貌的影响不仅针对目标色的明度而言,它还涉及到饱和度和色调;颜色的明度感觉也不仅受非彩色背景明度的影响,其自身的明度也会制约这一影响的程度,低明度颜色的明度感觉受非彩色背景影响大,而高明度颜色的明度感觉受彩色背景影响小(但其色调和饱和度受的影响就大些).根据实验的统计结果,得出了一个目标色的明度预测公式.     

基于CIECAM02模型的均匀色貌空间研究

本文利用BFD-CP小色差评估数据构造色分辨椭圆和孟塞尔新标数据集检验的方法,对基于国际照明委员会2002年推荐的色貌模型CIECAM02的颜色空间进行均匀性分析,并用线性回归方法调整初始颜色空间明度、彩度坐标的量表,推导出新的均匀颜色空间。并再次利用构造色分辨椭圆的方法和孟塞尔新标数据集检验了CIECAM02原始空间和优化色貌空间的均匀性,分析和比较了两者的性能;本文利用线性优化新建的色貌空间取得了较理想的效果,新建的优化色貌空间Jab的均匀性与CIECAM02原始空间相比有了较大的提高。     

不同颜色及成熟度烤烟香气前体物及降解产物含量的差异分析

为研究不同颜色及成熟度烤烟香气前体物及降解产物含量的差异,选用河南和福建的初烤烟叶,按照部位、颜色、成熟度等外观质量指标制备不同外观特征的样品,采用HPLC及GC/MS法测定了不同外观烤烟质体色素及其降解产物、多酚和类西柏烷的含量差异.结果表明,类胡萝卜素含量随颜色的加深而升高,随成熟度的提高而降低,郏县和宁化类胡萝卜素降解产物总量分别以浅桔黄和浅红棕烤烟最高,成熟时含量最高;多酚总量随颜色的加深而降低,随成熟度的提高先增加后减少,以成熟时最高;西柏烷类含量随颜色加深有逐渐升高的趋势,随成熟度变化没有规律.