传感器的真空循环注油法

根据实际要求和目前的注油方法及装置的情况，提出了真空循环注油的思想，设计并研制成功了这种注油装置；介绍了它的工作过程原理、特点及应用情况．     

Laboratory evaluation of dripper performance

The catch can method is traditionally used for evaluating performance of drip systems. Two variations of this method are commonly applied in laboratory testing of drippers: the sequential and the simultaneous method. This study compared uniformity and measurement uncertainty of the two methods, with the overall aim of improving irrigation water management. The simultaneous method was found to have a lower coefficient of variation (C_v) and measurement uncertainty, indicating that it is more accurate than the sequential method. In all the tests, however, the C_v was determined to be <5%, which is acceptable as per the current reference standard.     

旋流器内液滴聚结机理的研究

旋流分离技术始于上世纪70年代。水力旋流器作为一种结构简单、操作方便、成本低、易于实现自动控制、分离效果较好的非均相分离设备在气-固、液-固、气-液、液-液等非均相物质分离过程中得到了广泛的应用。它是由一个短的圆柱筒和一个单锥或双锥简体形成一个旋流腔,并有一个或多个切向入口,两个轴向出口。图1为旋流器的工作原理示意图。混合物料由泵通过切向入口送入旋流腔内,从而在腔内高速旋转产生离心力场。在离心力作用下,混合物内密度大的分散相颗粒或液滴发生离心沉降,迁移到四周,从而沿着壁面向下旋动,最后作为底流排出。密度小的分散相颗粒或液滴则向中间迁移,并沿轴线向上旋动,最后作为溢流排出。这样就完成了具有密度差的两相的分离。     

Allocation of Flow to Plots in Pressurized Irrigation Distribution Networks: Analysis of the Clément and Galand Method and a New Proposal

This article reviews the method for allocating flow to irrigation plots proposed by Clément and Galand in (1979). Mention is made of its shortcomings, such as the lack of consideration given to the specific technical and economic factors governing current pressurized (drip or sprinkler) irrigation systems and how they provide water to plots. We propose a method for fixed irrigation systems, which takes into account the irrigation method on the plot and the existence of an optimum block area. The result is to allocate a constant flow of water to plots up to an established value of maximum surface area. From there on, we propose applying linear increases related to the total plot area. We also present a formula for calculating the maximum number of blocks based on variables that are easily obtainable during the project phase.     

Water distribution under trickle irrigation predicted using artificial neural networks

An artificial neural network (ANN) technology is presented as an alternative to physical-based modeling of subsurface water distribution from trickle emitters. Three options are explored to prepare input–output functional relations from a database created using a numerical model (HYDRUS-2D). From the database the feasibility and advantages of the three alternative options are evaluated: water-content at defined coordinates, moment analysis describing the shape of the plume, and coordinates of individual water-content contours. The best option is determined in a way by the application objectives, but results suggest that prediction using moment analyses is probably the most versatile and robust and gives an adequate picture of the subsurface distribution. Of the other two options, the direct determination of the individual water contours was subjectively judged to be more successful than predicting the water content at given coordinates, at least in terms of describing the subsurface distribution. The results can be used to estimate subsurface water distribution for essentially any soil properties, initial conditions or flow rates for trickle sources.     

地表下滴灌土壤水分运动数值模拟

本文建立了地表下滴灌土壤水分运动的数学模型。利用数值模拟的方法研究了不同因素对于土壤水分运动的影响，对这一特定条件下的土壤水分运动规律获得了初步认识。     

管道变径调压效果试验

为解决丘陵坡地发展滴灌,田间配水管网压力不均衡、灌水均匀度达不到要求的问题,结合广西高效节水灌溉工程发展的实践经验,提出管道变径的调压方法对支管的压力水头进行调节,并通过经验公式和试验分析管道变径调压方法的效果。结果：通过管道变径调压方法能有效地解决因地势高差引起的支管水压不均衡、灌水均匀度达不到要求的问题,且经验公式计算结果可直接用于支管变径调压设计。     

膜下滴灌技术在吉林省的应用研究

膜下滴灌技术是近年来在干旱和半干旱地区广泛应用的一项技术,从吉林省西部近年来的应用推广情况来看,其在节水、改善生态环境和粮食增产等方面效果显著,并显现出对不同区域、不同作物品种的效益机制的反应各有所不同。因此,本文仅基于玉米在膜下滴灌条件下的不同给水条件的生长变化机制研究成果,对原有灌溉制度的相关参数,如灌水次数、灌水强度、灌水时间等进行适应性修正。提出了基于在膜下滴灌条件下,通过调亏灌溉密植补偿效应提高单位产能的灌水机制。结果表明,结合调亏灌溉技术可改变作物的生殖生长特征,提高作物品质和土地容量,实现增产增收。     

The effects of pre-slaughter pig management from the farm to the processing plant on pork quality

Two experiments (Exp.1, n = 80; Exp.2, n = 144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24 h pH (P = 0.002, P = 0.0006, Exp.1; P = 0.0001, P = 0.01, Exp.2, respectively), decreased L* (P = 0.03, P = 0.04; P = 0.001, P = 0.01) and decreased drip loss (P = 0.02, P = 0.12; P = 0.002, P = 0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality.     

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.