This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standar...This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.展开更多
In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the in...In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.展开更多
Achieving Six-Sigma process capability starts with l istening to the Voice of the Customers, and it becomes a reality by combining th e People Power and the Process Power of the organisation. This paper presents a Six...Achieving Six-Sigma process capability starts with l istening to the Voice of the Customers, and it becomes a reality by combining th e People Power and the Process Power of the organisation. This paper presents a Six-Sigma implementation case study carried out in a magnet manufacturing compa ny, which produces bearing magnets to be used in energy meters. If the thickness of the produced bearing magnets is between 2.35 mm and 2.50 mm, they will be ac cepted by the customers. All the time the company could not produce the bearing magnets within the specified thickness range, as their process distribution was flat with 2.20 mm as lower control limit and 2.60 mm as upper control limit. This resulted in a huge loss in the form of non-conformities, loss of time and goodwill. The process capability of the company then was around 0.40. Organisat ion restructuring was carried out to reap the benefit of the People Power of the organisation. Statistically designed experiments (Taguchi Method based Design o f Experiments), Online quality control tools (Statistical Process Control To ols) were effectively used to complete the DMAIC (Define, Measure, Analyse, Impr ove and Control) cycle to reap the benefit of the Process Power of the organisat ion. Presently the company enjoys a process capability of 1.75, a way towards Si x-Sigma Process Capability.展开更多
Objective Our aim is to construct an indicator system for the graduate dissertation quality evaluation,based on Fuzzy Analytical Hierarchy Process(FAHP).Methods First,we reviewed the related literature to identify and...Objective Our aim is to construct an indicator system for the graduate dissertation quality evaluation,based on Fuzzy Analytical Hierarchy Process(FAHP).Methods First,we reviewed the related literature to identify and select possible factors.Second,we developed an analytic hierarchy process framework.展开更多
The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native ba...The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.展开更多
Rutin,also known as vitamin P,belongs to the flavonoid class of compounds and is widely present in plants.Its ability to bind with albumin in the blood helps maintain capillary permeability,leading to its extensive us...Rutin,also known as vitamin P,belongs to the flavonoid class of compounds and is widely present in plants.Its ability to bind with albumin in the blood helps maintain capillary permeability,leading to its extensive use for cardiovascular protection.This review aimed to provide insights into the development of rutin raw material industry in China and its future applications in various fields,such as medicine,healthcare,food,and animal husbandry.The study began by comparing rutin quality standards across China,the United States and Europe,outlined the industrial extraction processes of rutin,and examined the biological activity and potential medical applications of rutin.展开更多
The influence of different technological parameter on material remove rate and surface quality of ZrO2 ceramics is studied using the cutting machining method of electroplate diamond wire saw with ultrasonic vibration....The influence of different technological parameter on material remove rate and surface quality of ZrO2 ceramics is studied using the cutting machining method of electroplate diamond wire saw with ultrasonic vibration.Experimental results show that,compared with the same experiment condition without ultrasonic vibration,this cutting method has the advantages of high material remove rate,good surface quality,little brokenness and so on.展开更多
文摘This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.
基金Supported by Heilongjiang Provincial Fruit Tree Modernization Agro-industrial Technology Collaborative Innovation and Promotion System Project(2019-13)。
文摘In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.
文摘Achieving Six-Sigma process capability starts with l istening to the Voice of the Customers, and it becomes a reality by combining th e People Power and the Process Power of the organisation. This paper presents a Six-Sigma implementation case study carried out in a magnet manufacturing compa ny, which produces bearing magnets to be used in energy meters. If the thickness of the produced bearing magnets is between 2.35 mm and 2.50 mm, they will be ac cepted by the customers. All the time the company could not produce the bearing magnets within the specified thickness range, as their process distribution was flat with 2.20 mm as lower control limit and 2.60 mm as upper control limit. This resulted in a huge loss in the form of non-conformities, loss of time and goodwill. The process capability of the company then was around 0.40. Organisat ion restructuring was carried out to reap the benefit of the People Power of the organisation. Statistically designed experiments (Taguchi Method based Design o f Experiments), Online quality control tools (Statistical Process Control To ols) were effectively used to complete the DMAIC (Define, Measure, Analyse, Impr ove and Control) cycle to reap the benefit of the Process Power of the organisat ion. Presently the company enjoys a process capability of 1.75, a way towards Si x-Sigma Process Capability.
文摘Objective Our aim is to construct an indicator system for the graduate dissertation quality evaluation,based on Fuzzy Analytical Hierarchy Process(FAHP).Methods First,we reviewed the related literature to identify and select possible factors.Second,we developed an analytic hierarchy process framework.
基金Supported by Chnia Agriculture Research Systemthe Scientific Research Fund of the Key Technology and Research and Development of Barley Characteristic Agricultural Products Processing(XZ201901NA04)Development and Industrialization Application of Xizang Highland Barley Baijiu(XZ202001ZY0017N)。
文摘The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.
基金Supported by the Scientific and Technological Research Project Foundation of Henan Provincial Scientific and Technological Department(242102310530,242102310119,252102310498)the Zhumadian Science and Technology Innovation Youth Special Project(QNZX202413)+1 种基金the Henan Provincial Medical Science and Technology Tackling Program(LHGJ20241009,LHGJ20241006)the Key Scientific Research Project of Higher Education Institutions in Henan Province(25B180015,25B230006)。
文摘Rutin,also known as vitamin P,belongs to the flavonoid class of compounds and is widely present in plants.Its ability to bind with albumin in the blood helps maintain capillary permeability,leading to its extensive use for cardiovascular protection.This review aimed to provide insights into the development of rutin raw material industry in China and its future applications in various fields,such as medicine,healthcare,food,and animal husbandry.The study began by comparing rutin quality standards across China,the United States and Europe,outlined the industrial extraction processes of rutin,and examined the biological activity and potential medical applications of rutin.
基金Sponsored by Department of Education University Research Project of Liaoning Province(LN566)
文摘The influence of different technological parameter on material remove rate and surface quality of ZrO2 ceramics is studied using the cutting machining method of electroplate diamond wire saw with ultrasonic vibration.Experimental results show that,compared with the same experiment condition without ultrasonic vibration,this cutting method has the advantages of high material remove rate,good surface quality,little brokenness and so on.
