采用计算机视觉进行孵化鸡蛋成活可能性的自动检测

本研究将计算机视觉技术与遗传神经网络相结合,建立一套适合于孵化鸡蛋可成活性自动检测的计算机视觉系统,通过计算机视觉技术获取了孵化鸡蛋的角度直方图,并提取了孵化鸡蛋表面颜色特征,采用遗传算法优化了多层前馈神经网络的拓扑结构与权值,提高了神经网络的学习质量和学习速度,实现了孵化鸡蛋可成活性的自动检测,实验结果表明,该方法准确率较高,并具有鲁棒性和高速度。     

糙米被玉米象感染后其储藏品质变化研究

以粳糙米为材料,设定不同的虫口密度,检测不同感染时间糙米的降落数值、脂肪酸值、POD等储藏品质指标,采用SPSS等方法分析虫口密度和感染时间对糙米储藏品质的影响.结果表明:随着虫口密度的增加和侵染时间的延长,脂肪酸值上升,降落数值下降;POD活性在前50 d无明显规律,50 d后迅速下降;虫口密度超过100头/300 g时,30 d后脂肪酸、降落数值就发生剧烈变化;不同虫口密度感染的糙米样品,其降落数值、脂肪酸值在不同感染时间呈现显著差异性;降落数值与虫口密度和感染时间呈显著负相关,脂肪酸值与虫口密度和感染时间呈显著正相关,POD与感染时间负相关.     

浅谈300MW“W”火焰锅炉掺烧褐煤后的优化调整

为进一步降低发电成本,全面提高电厂的经济效益,针对300MW＂W＂型电厂锅炉的特性,以及锅炉在燃用高挥发份褐煤所表现出来的技术特点,本文提出了合理的配烧方式以及在掺配后优化调整措施,经过一年多的实践掺烧取得了良好的效果,不但保证了锅炉安全运行,而且大大提高了机组的经济效益。     

污染土壤的来源及危害性

通过文献资料分析、结合典型案例及实际调研的数据,采用类比分析和总结归纳等方法,发现土壤污染主要产生于工业、农业、交通运输及日常生活等领域,主要污染物有重金属、有机物、病原微生物及放射性物质等.污染土壤具有隐蔽性、滞后性、积累性、地域性、不可逆转性和难治理性等特点.污染土壤不仅对人体和动植物的健康及生命造成严重危害,还会影响社会安全生产.我们应提高全民的环保意识,从源头预防土壤污染,加强安全生产并及时治理和修复受污染的土壤.     

SYP增效剂用于褐铁矿烧结的试验研究

根据昆钢红河钢铁有限公司烧结以褐铁矿为主的原料特点，结合生产实践提出了添加SYP增效剂烧结的技术思路。在实验室烧结杯试验取得初步效果的基础上，组织了工业性试验，验证了SYP增效剂改善烧结生产技术经济指标的作用。SYP增效剂的使用，在一定程度上解决了褐铁矿烧结强度差、返矿量大的问题，为拓宽资源利用，降低成本奠定了良好的基础。     

130t/h褐煤锅炉燃烧系统设计要点分析

对通辽发电总厂和赤峰热电厂设计褐煤的燃烧和结渣特性进行了分析,通过采用合适的炉膛断面热负荷、燃烧器区域热负荷及双调节煤粉浓缩燃烧技术对燃烧系统进行设计。投产后两台锅炉达到50%负荷不投油稳燃,同时有效防止了炉内和喷口结渣。     

褐煤树脂醇类化学组成与分布特征

对云南潦浒及寻甸褐煤树脂中醇类化学成分进行了GC-MS研究，探索褐煤树脂醇类作为药用资源的可能性．实验结果表明，树脂醇由正构烷醇、正构酮(甲基酮)、甾醇类、五环三萜醇及五环三萜酮所组成．褐煤树脂醇中均存在24-甲基-5β(H)-胆甾烷-3β-醇(C28H50O，MW．402)，24-乙基胆甾-5，22-二烯-3β-醇(C29H48O，MW．412)，24-乙基-5α(H)-胆甾烷-3β-醇(C29H52O，MW．416)，23，24-二甲基胆甾-5-烯一3β-醇(C29H50O，MW．414)，C29-5β(H)，3β(OH)-甾醇(C29H52O，MW．416)，24-异丙基胆甾-5，24(28)E-二烯-3β-醇(C30H50O，MW．426)等甾类物质．化学组成表明褐煤树脂作为药用资源是可能的．     

绿豆保健饮料的开发研究

以绿豆为主要原料，以麸皮为辅助原料驯化出优良菌种；采用固态降解工艺对绿豆保健饮料的生产工艺进行了实验研究，并对绿豆饮料防褐变稳定性进行了研究。     

The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

An improved gas chromatography method for the simultaneous separation of 52 fatty acids (FAs) has been developed. For both oleic acid and linoleic acid, a good resolution was achieved for their positional and geometrical (cis/trans) isomers. This method was validated to be precise, accurate and sensitive. With this method, the FAs profiles in palm oil and chicken fillets were analyzed. In general, small changes were observed in the composition of FAs and formation of trans isomers after 8 h frying at the temperature lower than 200 °C. However, with extreme deep-frying process, the thermal degradation and TFAs formation in frying oil increased in direct proportion to frying temperature and time. Moreover, the FAs composition of fried chicken fillets was found to be mostly in correspondence with that of the frying oil, which might be due to the oil absorption or interaction between the frying oils and frying materials.     

Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice

This study revealed that the storage duration (2, 4, 6, 8, 10 and 12 months) of paddy rice and pH (3 and 6.8) of steeping water during germination were significantly influenced the physicochemical properties of germinated brown rice flour (GBRF). GBRF obtained at pH 3 vs. 6.8 provided the highest both reducing sugar content and free gamma‐aminobutyric acid (GABA) content (99.8 vs. 54.2 mg per 100 g flour respectively) as the paddy rice was stored for 8 months. The peak viscosity of GBRF obtained at pH 3 and 6.8 exhibited the lower values than that of non‐GBRF throughout the storage. From the principal component analysis, reducing sugar had a positive correlation with α‐amylase activity whereas a negative correlation was found with peak viscosity. GBRF from paddy rice stored for 8 months and germinated at pH 3 possessed the highest free GABA content, 50 times of the non‐GBRF, which can be further utilised in functional and healthy foods.