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
本文利用ERA5(European centre for medium-range weather forecasts re-analysis 5)逐小时资料、中国地面降水日值数据集(V2.0)和中国自动站与CMORPH降水产品融合的逐时降水量网格数据集(1.0版),对比分析沂沭泗流域2019年1909号台风“...本文利用ERA5(European centre for medium-range weather forecasts re-analysis 5)逐小时资料、中国地面降水日值数据集(V2.0)和中国自动站与CMORPH降水产品融合的逐时降水量网格数据集(1.0版),对比分析沂沭泗流域2019年1909号台风“利奇马”和2020年8月13日特大暴雨2次致洪暴雨过程的时空特征。2次过程前期降水存在较大差异,“利奇马”过程降水持续时间长,影响区域广,过程雨量大,沂沭泗流域面雨量达1978年最强,但前期流域降水异常偏少五成以上。而8.13致洪暴雨过程前期沂沭泗出现多次强降水,降水异常偏多,降水较常年偏多八成,前30日累计降水总量为1978—2020年历史最大值。分析造成2020年前期降水异常偏差成因:7月20日~8月15日副热带高压强度异常偏强,脊线偏西,且贝加尔湖-蒙古地区冷涡不断有冷空气分裂南下,冷暖空气在江淮-黄淮地区对峙,沂沭泗流域有利于出现连续性强降水。此外,分析8.13致洪暴雨天气尺度和中小尺度系统可知,降水区处于东北冷涡底部和副高边缘,副高呈东北-西南走向,形成高压坝,有利于降水系统稳定少动;低层西南暖湿气流强盛、切变线维持。高、低空急流耦合作用使得低层辐合、高层辐散加剧,降水区垂直运动得以加强和维持。沂蒙山区地形不仅有利于流域坡面汇流,而且造成风场迎风坡辐合,对降水有一定的增强作用,并影响降水落区。最后,研究相对风暴螺旋度与强降水落区发现,两者具有较高的相关性,螺旋度对降水预报提前量超过4 h,且螺旋度中心值越大,雨强越大,螺旋度中心强度的维持预示着强降水的持续,因此相对风暴螺旋度在沂沭泗流域暴雨的预报中可作为重要的参考因子。展开更多
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.
文摘本文利用ERA5(European centre for medium-range weather forecasts re-analysis 5)逐小时资料、中国地面降水日值数据集(V2.0)和中国自动站与CMORPH降水产品融合的逐时降水量网格数据集(1.0版),对比分析沂沭泗流域2019年1909号台风“利奇马”和2020年8月13日特大暴雨2次致洪暴雨过程的时空特征。2次过程前期降水存在较大差异,“利奇马”过程降水持续时间长,影响区域广,过程雨量大,沂沭泗流域面雨量达1978年最强,但前期流域降水异常偏少五成以上。而8.13致洪暴雨过程前期沂沭泗出现多次强降水,降水异常偏多,降水较常年偏多八成,前30日累计降水总量为1978—2020年历史最大值。分析造成2020年前期降水异常偏差成因:7月20日~8月15日副热带高压强度异常偏强,脊线偏西,且贝加尔湖-蒙古地区冷涡不断有冷空气分裂南下,冷暖空气在江淮-黄淮地区对峙,沂沭泗流域有利于出现连续性强降水。此外,分析8.13致洪暴雨天气尺度和中小尺度系统可知,降水区处于东北冷涡底部和副高边缘,副高呈东北-西南走向,形成高压坝,有利于降水系统稳定少动;低层西南暖湿气流强盛、切变线维持。高、低空急流耦合作用使得低层辐合、高层辐散加剧,降水区垂直运动得以加强和维持。沂蒙山区地形不仅有利于流域坡面汇流,而且造成风场迎风坡辐合,对降水有一定的增强作用,并影响降水落区。最后,研究相对风暴螺旋度与强降水落区发现,两者具有较高的相关性,螺旋度对降水预报提前量超过4 h,且螺旋度中心值越大,雨强越大,螺旋度中心强度的维持预示着强降水的持续,因此相对风暴螺旋度在沂沭泗流域暴雨的预报中可作为重要的参考因子。
