以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数...以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数法,以世界卫生组织/联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果表明:不同干燥方式中,干燥后辣木叶中的蛋白质、多酚、VE、β-胡萝卜素、VB2、VC、VB6、烟酸与泛酸含量存在显著性差异,粗脂肪、黄酮与多糖含量差异不显著。总体来说,对辣木叶营养、功能成分与氨基酸影响最小的干燥方式是60℃热风干燥,在此条件下干燥的辣木叶色泽指标L、a、b值分别为:90.26、5.55、6.35,蛋白质量分数30.76%、黄酮质量分数3.17%、总酚质量分数13.82%,总氨基酸质量分数30.56%,必需氨基酸质量分数12.35%,VE、β-胡萝卜素、VB2、VB6、泛酸含量分别为113.00、60.36、1.90、8.18、89.10 mg/100 g,高于其他干燥方式,其必需氨基酸的构成比例是WHO/FAO的标准的1.17倍,氨基酸的比值系数分为63.88。依据WHO/FAO必需氨基酸参考模式,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸。总体来说,60℃热风干燥方式较适合于辣木鲜叶的干燥。研究结果为辣木叶产业化开发与生产提供了科学依据。展开更多
Despite of modern navigation devices, there are problems in navigation of vessels in waterways due to the geographical structures, disturbances in water, dynamic nature, and heavily environmental influenced sea traffi...Despite of modern navigation devices, there are problems in navigation of vessels in waterways due to the geographical structures, disturbances in water, dynamic nature, and heavily environmental influenced sea traffic. Even though all vessels are equipped with modern navigation devices, the accidents are reported caused by various reasons and mainly by human factor according to investigation. We propose an effective and efficient composition collision risk calculation method for finding the collision probability and avoiding the collision between ships in possible collision situations. The proposed composition collision risk calculation method at ship's position using combination of fuzzy and fuzzy comprehensive evaluation methods. The algorithm is straightforward to implement and is shown to be effective in automatic ship handling for ships involved in complex navigation situations. Experiments are carried out with indigenous data and the results show the effectiveness of the proposed approach.展开更多
文摘以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数法,以世界卫生组织/联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果表明:不同干燥方式中,干燥后辣木叶中的蛋白质、多酚、VE、β-胡萝卜素、VB2、VC、VB6、烟酸与泛酸含量存在显著性差异,粗脂肪、黄酮与多糖含量差异不显著。总体来说,对辣木叶营养、功能成分与氨基酸影响最小的干燥方式是60℃热风干燥,在此条件下干燥的辣木叶色泽指标L、a、b值分别为:90.26、5.55、6.35,蛋白质量分数30.76%、黄酮质量分数3.17%、总酚质量分数13.82%,总氨基酸质量分数30.56%,必需氨基酸质量分数12.35%,VE、β-胡萝卜素、VB2、VB6、泛酸含量分别为113.00、60.36、1.90、8.18、89.10 mg/100 g,高于其他干燥方式,其必需氨基酸的构成比例是WHO/FAO的标准的1.17倍,氨基酸的比值系数分为63.88。依据WHO/FAO必需氨基酸参考模式,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸。总体来说,60℃热风干燥方式较适合于辣木鲜叶的干燥。研究结果为辣木叶产业化开发与生产提供了科学依据。
基金supported by ETRI through Maritime Safety & Maritime Traffic Management R&D Program of the MOF/KIMST (2009403, Development of Next Generation VTS for Maritime Safety)supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea government (MEST) (No. 2011-0015009)
文摘Despite of modern navigation devices, there are problems in navigation of vessels in waterways due to the geographical structures, disturbances in water, dynamic nature, and heavily environmental influenced sea traffic. Even though all vessels are equipped with modern navigation devices, the accidents are reported caused by various reasons and mainly by human factor according to investigation. We propose an effective and efficient composition collision risk calculation method for finding the collision probability and avoiding the collision between ships in possible collision situations. The proposed composition collision risk calculation method at ship's position using combination of fuzzy and fuzzy comprehensive evaluation methods. The algorithm is straightforward to implement and is shown to be effective in automatic ship handling for ships involved in complex navigation situations. Experiments are carried out with indigenous data and the results show the effectiveness of the proposed approach.
