Aeromagnetic data over the Mamfe Basin have been processed. A regional magnetic gridded dataset was obtained from the Total Magnetic Intensity (TMI) data grid using a 3 × 3 convolution (Hanning) filter to remove ...Aeromagnetic data over the Mamfe Basin have been processed. A regional magnetic gridded dataset was obtained from the Total Magnetic Intensity (TMI) data grid using a 3 × 3 convolution (Hanning) filter to remove regional trends. Major similarities in magnetic field orientation and intensities were observed at identical locations on both the regional and TMI data grids. From the regional and TMI gridded datasets, the residual dataset was generated which represents the very shallow geological features of the basin. Processing this residual data grid using the Source Parameter Imaging (SPI) for magnetic depth suggests that the estimated depths to magnetic sources in the basin range from about 271 m to 3552 m. The highest depths are located in two main locations somewhere around the central portion of the study area which correspond to the area with positive magnetic susceptibilities, as well as the areas extending outwards across the eastern boundary of the study area. Shallow magnetic depths are prominent towards the NW portion of the basin and also correspond to areas of negative magnetic susceptibilities. The basin generally exhibits a variation in depth of magnetic sources with high, average and shallow depths. The presence of intrusive igneous rocks was also observed in this basin. This characteristic is a pointer to the existence of geologic resources of interest for exploration in the basin.展开更多
本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水...本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。展开更多
文摘Aeromagnetic data over the Mamfe Basin have been processed. A regional magnetic gridded dataset was obtained from the Total Magnetic Intensity (TMI) data grid using a 3 × 3 convolution (Hanning) filter to remove regional trends. Major similarities in magnetic field orientation and intensities were observed at identical locations on both the regional and TMI data grids. From the regional and TMI gridded datasets, the residual dataset was generated which represents the very shallow geological features of the basin. Processing this residual data grid using the Source Parameter Imaging (SPI) for magnetic depth suggests that the estimated depths to magnetic sources in the basin range from about 271 m to 3552 m. The highest depths are located in two main locations somewhere around the central portion of the study area which correspond to the area with positive magnetic susceptibilities, as well as the areas extending outwards across the eastern boundary of the study area. Shallow magnetic depths are prominent towards the NW portion of the basin and also correspond to areas of negative magnetic susceptibilities. The basin generally exhibits a variation in depth of magnetic sources with high, average and shallow depths. The presence of intrusive igneous rocks was also observed in this basin. This characteristic is a pointer to the existence of geologic resources of interest for exploration in the basin.
文摘本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。
