金刚石研磨在水泥混凝土路面纹理改善中应用

结合水泥混凝土路面表面纹理对其使用性能的作用,介绍了金刚石研磨技术的技术要点,施工机械,技术优点及适用范围,通过金刚石研磨技术的应用,使水泥混凝土路面恢复良好的表面功能。     

沥青路面结构光条质心定位算法

将基于结构光的激光三角法应用于沥青路面构造深度检测,并提出适合该场合的结构光条质心定位算法。根据激光束宽度较窄且光强较大的特点,对采集图像进行固定阈值和平均阈值相结合的滤波处理,同时根据粗糙沥青路面存在漫反射的特性,利用有效光斑窗口长度最大化的干扰消除方法去除孤点噪声,最后由亚像素级的重心法实现质心定位。实验数据表明,本文方法测量路面构造深度的精度可达到0.1mm。相比于目前主流的基于激光测距的路面构造深度检测,可实现由线到面的跨越。     

基于特征融合的粒子滤波目标跟踪新方法

针对传统粒子滤波(PF)算法采用单一颜色特征建模 跟踪目标性能差的缺陷,提出一种颜色特征与纹理特 征相融合的PF目标跟踪新算法。首先,采用一种具有抗噪声和保护纹理边缘的全局中值二值 模式 (GMBP)纹理算子,对模板图像进行局部差绝对值处理,得到幅 值序列模板,将幅值序列模板内的中值作为模板的阈值,与模板邻域比较获得新的纹理图像 ;然后,与 具有光照不变特性的局部二值模式(LBP)纹理算子结合,形成一种(GMLBP)新的纹理描述算子 。最后,分别计算GMLBP纹理特征粒子权值和HSV颜色特征粒子权 值,并依据权值大小确定融合系数,对纹理特征粒子权值和颜色特征粒子权值进行线 性融合,再对融合后粒子权值进行归一化处理,从而得到目标位置状态的最终估计值。对比 实验结果表明, 相对于单一颜色特征的目标跟踪算法,所提算法捕捉目标位置准确且具有更低的平均跟踪误 差,其平均误差降低了近2倍。     

基于凹凸局部二值模式的纹理图像分类

针对传统局部二值模式(LBP)及其扩展方法往往会将具有不同视觉特征的局部邻域赋予相同二值模式值的问题,提出了一种新的凹-凸LBP划分方法。首先通过选择最优参数将具有相同二值模式值的邻域划分为凹凸两类,然后分别统计每类特征并组合在一起进行纹理分类。为验证新方法的性能,实验采用3个在纹理分析领域广泛应用的图像库进行分类实验,结果表明,本文方法明显提高了传统LBP方法的分辨能力。     

月饼配料等对月饼质地的影响

文章对碱水、防腐剂、乳化剂以及糖浆等困素对月饼质地的影响作了研究,质地的测量采用了TA-XT2i物性测定仪。结果表明适当提高饼皮中糖浆与碱水的添加量,降低饼皮的厚度,可以降低月饼的硬度,改善口感。     

Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate

ABSTRACT:  This article studies the effect of calcium lactate on the structure (using low-temperature scanning electron microscopy, transmission electron microscopy, and light microscopy), texture (penetration test), pectinmethylesterase activity (titration of free carboxylic groups released by the enzyme), and polygalacturonase activity (viscosimetry) on fresh-cut Fuji apples stored for 3 wk at 4 °C. The results show that calcium lactate strengthens the structure of fresh-cut Fuji apple cell walls and counteracts the increased activity of both the pectinmethylesterase and polygalacturonase enzymes. Therefore, it is advisable to treat the product with calcium lactate to improve its structural stability. At a macroscopic level, this calcium treatment maintains the texture for at least 3 wk of storage at 4 °C.     

灵武长枣果粒对饼干烘焙品质及质构特性的影响

以灵武长枣为主要原料,低筋小麦粉、黄油、玉米油、白砂糖、泡打粉等为辅料,制作灵武长枣营养饼干,重点研究灵武长枣果粒的添加量(0、15、30、45、60、75 g)对饼干烘焙品质及相关物理特性的影响。实验结果表明:适量的添加灵武长枣粒,不仅可以改善饼干的感官品质,还可以改善饼干的质构、吸水率、色度。灵武长枣粒在低添加量时对饼干的感官品质具有改善作用,但当添加量超过45 g后,饼干的感官品质有所降低,灵武长枣粒的添加对饼干的硬度和咀嚼度有促进作用,弹性有下降的趋势,粘聚性和吸水率先升高后降低,对饼干的色度值影响较小。综合分析灵武长枣粒的添加量,以30～45g为宜。添加适量灵武长枣所制的饼干比一般饼干更酸甜可口,香气浓郁,口感酥脆,亮度适宜,色泽均匀,呈现棕黄色,相关物理特性均有所改善。     

Prediction and measurement of pasta quality

In the past several years, pasta and noodle products have become a major growth segment of the cereal foods industry. The popularity of pasta can be attributed to its sensory appeal, versatility, low cost, ease of preparation, strong nutritional image and excellent storage stability as well as to increased consumer interest in ethnic foods. Predominant quality attributes of pasta, as they relate to its appearance, flavour and texture, have been described in this review. Because of their importance to consumer acceptance, textural properties of pasta and noodles have been investigated most extensively. Commonly applied sensory, instrumental and chemical methodologies for prediction or measurement of these characteristics have been critiqued, and pitfalls of current approaches have been delineated. Although sensory appraisal has often been used to evaluate pasta quality, increasing reliance on physical and chemical measurements to provide estimates of product quality has been occurring recently in research laboratories.     

Frozen Carrots Texture and Pectic Compotients as Affected by Low-Temperature-Blanching and Quick Freezing

Carrots preheated for 2 hr at 60°C and then cooked became firmer than raw or cooked carrots. After preheating, the amount of high methoxyl pectin decreased, and low methoxyl pectin increased. Firmness of carrots decreased through freezing then thawing, but preheated carrots retained firmer texture than those blanched in boiling water. Quick-freezing resulted in better texture than slow-freezing. Loss in texture was accompanied by release of pectin. Slow-freezing accelerated release of pectin as compared to quick-freezing. Preheated carrots were slower in release of pectin. The degree of esterification of pectin substances in raw carrots decreased during preheating, freezing and thawing. Cell damage in quick frozen carrots was slight. Optimum preheating occurred with 30 min at 60°C or 5 min at 70°C. Preheating and then quick freezing were effective in improving texture of frozen carrots.