不同施钾水平对玉米干物质及产量的影响

生物产量是提高经济产量的基础,而施肥是调控生物产量及其组分动态转化的重要手段。本研究通过不同施钾水平对玉米干物质积累动态变化的影响分析,确定出钾肥合理用量,为玉米高产高效栽培提供理论依据。     

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.     

A new methodology to appraise the physical characteristics of maize silage by image processing: effect of the ensiling process

We present a new computer vision method for measuring the physical characteristics of maize silages based on the extraction of image textural features, namely five Haralick features, the moments of order 1 and 2 on the grey levels of the image, and a fractal parameter. To show the effectiveness of these features for characterising the physical properties of the maize silage, a trial was performed on three maize cultivars (Zea mays L, a mid–early hybrid and an early hybrid) to study the effects of the ensiling process. The features could discern effects of the ensiling process on the physical properties of the maize silage. These effects were neither significant by comparing particle size distributions, nor with chemical compositions, whereas a biological response (degradation in the rumen) to the ensiling process exists. Thus image textural features seemed to give new and interesting measurements of the physical properties of the silage, explaining the biological response better than other methods. Furthermore, the ensiling effect was not the same with all the maize types and varied with the proportion of large particles in the silages. Linear relations between features before and after the ensiling process made it possible to predict a measure on a silage knowing its value on the parent forage. Copyright © 2004 Society of Chemical Industry     

Effect of olive residue benzylation on the thermal and mechanical properties of poly(vinyl chloride)/olive residue composites

The changes in mechanical properties, the thermal stability, and the water absorption capacity of poly (vinyl chloride)/olive residue flour composites were studied as a function of various residue olive flour ratios, i.e., 0, 5, 15, and 25% by weight taking into account the effect of benzylation chemical treatment of the filler. The study showed that composite samples prepared with the untreated filler exhibited higher tensile modulus and hardness compared with the neat resin, whereas elongation and tensile strength were observed to decline. On the other hand, the PVC hardness was found to increase with addition of the untreated olive residue flour (ORF), however the composite samples prepared with the benzylated flour exhibited lower hardness than those prepared with untreated olive residue. Moreover, the amount of absorbed water depends on the amount of filler in the composite. The comparison of the results obtained from the samples of F5, F20, and F30 formulations between the untreated and treated ORF indicated a reduction in absorbed water for the composite samples containing treated ORF with benzyl chloride. As a result, the mechanical properties of the treated composites were improved. Furthermore, the thermal characterization of the different samples carried out by color change test and thermogravimetric analysis revealed an increase in the onset temperatures of decomposition for the treated composites. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

关于影响面条食用品质相关因素的探讨

从小麦生产概况、面条发展历史和工艺、国内外对面条食用品质的研究3个方面,分析了我国面条工业发展缓慢的原因,提出了小麦育种-面粉工业-制面工业,3个环节紧密配合,协调发展,才能形成良性循环的新思路。     

Biodegradability and mechanical properties of agro‐flour–filled polybutylene succinate biocomposites

The objective of this study was the production of rice husk flour (RHF) and wood flour (WF) filled polybutylene succinate (PBS) biocomposites as alternatives to cellulosic material filled conventional plastic (polyolefins) composites. PBS is one of the biodegradable polymers, made from the condensation reaction of 1,4‐butanediol and succinic acid that can be naturally degraded in the natural environment. We compared the mechanical properties between conventional plastics and agro‐flour–filled PBS biocomposites. We evaluated the biodegradability and mechanical properties of agro‐flour–filled PBS biocomposites according to the content and filler particle size of agro‐flour. As the agro‐flour loading was increased, the tensile and impact strength of the biocomposites decreased. As the filler particle size decreased, the tensile strength of the biocomposites increased but the impact strength decreased. The addition of agro‐flour to PBS produced a more rapid decrease in the tensile strength, notched Izod impact strength, and percentage weight loss of the biocomposites during the natural soil burial test. These results support the application of biocomposites as environmentally friendly materials. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 97: 1513–1521, 2005     

Effect of nitrogen,phosphorus and soil and crop residues management practices on maize (Zea mays L.) yield in ultisol of eastern Cameroon

The shortening of fallow period in several areas in tropical Africa has reduced soil fertility and exposed soils to erosion and run-off. Fertilizer application and crop conservation practices are needeed to sustain high crop yield and to conserve the natural resource base for upland crop production in the continent. Field trials were carried out to evaluate the effect of fertilizer application and soil and crop residues management practices on yield of maize (Zea mays L.) planted on a Plinthudult soil at Bertoua, Eastern Cameroon. Maize yields increased significantly with nitrogen and phosphorus fertilizer application. Under the rainfall pattern prevailing in the area, the amount of nitrogen required for maximum yield was higher in the second season. On the other hand, the amount of phosphorus required for maximum yield appeared to decrease with time. The burning of crop residues and weeds prior to planting together with no-till practive gave higher yield of maize than other soil and crop residues management practices.     

Ultra-high pressure sterilization of powdery food stuff—a new application of a roller compactor

A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders.     

表面处理对木粉增强PVC发泡复合板材性能的影响

研究表面处理的木粉对发泡聚氯乙烯(PVC)板材的增强改性效果。使用铝酸酯偶联剂、丙烯酸丁酯预聚物对木粉进行表面处理，将其混合到聚氯乙烯发泡板材配料中进行板材加工生产，结果表明，经处理的木粉能提高发泡PVC板材的拉伸强度和冲击强度。用铝酸酯偶联剂处理木粉的发泡板材力学性能好于用丙烯酸丁酯预聚物处理的板材；而用丙烯酸丁酯预聚物处理木粉的复合材料在流变加工性能优于用铝酸酯处理木粉的复合材料。