The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made fr...The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made from malted rice) preparations were used as test foods. Three physical measurements of the test foods were conducted at room temperature: linear spread test, viscosity, and concentration of rice particles. Results of these three measurements formed two groups with lesser and more filtered test foods. Sensory evaluation experiments using a paired comparison test in 32 healthy young participants revealed the following: 1) the estimates of “grittiness in the mouth” (mouth feel) and “grittiness at a glance” of the test foods also comprised two groups, similar to the results of the physical measurements, 2) estimates of textural “smoothness” resulted in two groups, with a half-range of two items of “grittiness”, and 3) estimates of “sweetness” and “odor intensity” were similar to each other than to the other three items. Functional relationships between physical properties and characteristics of the test foods and sensory evaluation of their grittiness (oral, textural, and visual) of Amazake are discussed.展开更多
The Yellow River is well known as a sediment-laden river, which is the main reason that it cannot be controlled as easily as other rivers. Many researchers, such as Qian Ning et al., have found that the sediment load ...The Yellow River is well known as a sediment-laden river, which is the main reason that it cannot be controlled as easily as other rivers. Many researchers, such as Qian Ning et al., have found that the sediment load of the Yellow River comes mainly from the sandy and gritty area of the Loess Plateau. Therefore, it is very important to simulate the sediment yield in this area. This paper proposes a method to compute the sediment production in the sandy and gritty area based on the digital watershed model. The suggested model is calibrated and validated in the Chabagou basin, which is a small catchment in the study area. Finally, the model simulates the sediment yield of the sandy and gritty area in 1967, 1978, 1983, 1994 and 1997, which represents a high water and high sediment year, a mean water and mean sediment year, a high water and low sediment year, a low water and high sediment year, and a low water and low sediment year separately. The simulation results, including the runoff depth and erosion modulus, can well explain the "low water and high sediment" phenomena in the Yellow River basin. The total amount of the sediment production and its distribution generated by the model is very useful for water and soil conservation in the sandy and gritty area of the Loess Plateau.展开更多
文摘The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made from malted rice) preparations were used as test foods. Three physical measurements of the test foods were conducted at room temperature: linear spread test, viscosity, and concentration of rice particles. Results of these three measurements formed two groups with lesser and more filtered test foods. Sensory evaluation experiments using a paired comparison test in 32 healthy young participants revealed the following: 1) the estimates of “grittiness in the mouth” (mouth feel) and “grittiness at a glance” of the test foods also comprised two groups, similar to the results of the physical measurements, 2) estimates of textural “smoothness” resulted in two groups, with a half-range of two items of “grittiness”, and 3) estimates of “sweetness” and “odor intensity” were similar to each other than to the other three items. Functional relationships between physical properties and characteristics of the test foods and sensory evaluation of their grittiness (oral, textural, and visual) of Amazake are discussed.
基金supported by the National Natural Science Foundation of China(Grant No.50221903).
文摘The Yellow River is well known as a sediment-laden river, which is the main reason that it cannot be controlled as easily as other rivers. Many researchers, such as Qian Ning et al., have found that the sediment load of the Yellow River comes mainly from the sandy and gritty area of the Loess Plateau. Therefore, it is very important to simulate the sediment yield in this area. This paper proposes a method to compute the sediment production in the sandy and gritty area based on the digital watershed model. The suggested model is calibrated and validated in the Chabagou basin, which is a small catchment in the study area. Finally, the model simulates the sediment yield of the sandy and gritty area in 1967, 1978, 1983, 1994 and 1997, which represents a high water and high sediment year, a mean water and mean sediment year, a high water and low sediment year, a low water and high sediment year, and a low water and low sediment year separately. The simulation results, including the runoff depth and erosion modulus, can well explain the "low water and high sediment" phenomena in the Yellow River basin. The total amount of the sediment production and its distribution generated by the model is very useful for water and soil conservation in the sandy and gritty area of the Loess Plateau.
