Quality Characteristics and FTIR Research of Amorphophallus konjac K. Koch Cultivated under Forest

[Objectives]This study aimed to evaluate the quality characteristics of Amorphophallus konjac K.Koch and study the tubers of A.konjac K.Koch by infrared spectroscopy and second derivative method.[Methods]Referring to industrial standards of China for agriculture and related documents,the quality characteristics of A.konjac K.Koch were determined;and using potassium bromide tableting method and Fourier transform infrared spectroscopy,the infrared spectrum and second derivative spectrum of A.konjac K.Koch were studied.[Results]The drying rate,total ash content,acid-insoluble ash content,water extract content,ethanol extract content and crude polysaccharide content of A.konjac K.Koch were above 14.00%,4.57%-11.78%,0.04%-4.87%,26.31%-36.98%,2.20%-7.95%and 40.25%-61.18%,respectively.The infrared spectra of A.konjac K.Koch of different origins were relatively close,and the differences were mainly in peak intensity.The peaks at 1642,1322,1241,1154,1022,863,770 and 576 cm-1 were the main specific peaks.The main component was konjac glucomannan.[Conclusions]FTIR technology is simple and quick,and is suitable for quality control and sample identification of A.konjac K.Koch.This provides a scientific basis for the quality control and comprehensive utilization of A.konjac K.Koch cultivated under forest.

Study on the Quality Characteristics of Gas Field Water in Eastern Sichuan

Gas field water is the formation water produced together with natural gas in the process of natural gas exploitation.The gas field water treated is difficult to reach the standard due to its wide sources,numerous types and complex composition.In addition,it can pollute soil,surface water and groundwater.In this study,the quality and pollution characteristics of gas field water in eastern Sichuan were studied by conventional water quality determination and GC-MS.The results show that the main components of gas field water in eastern Sichuan were chloride,COD Cr,SS,anionic surfactant,sulfide and other substances.The gas field water could be divided into two types according to the characteristics of water quality,of which one had high mineralization and high organic compounds,and the other had high sulfur and high organic compounds.There were 17 kinds of organic pollutants in the gas field water,mainly including alkanes,alcohols,esters and a small amount of acids.

Top-geoherbs of traditional Chinese medicine:common traits,quality characteristics and formation

Top-geoherbs used in China are always featured with high qualities,and they grow in specified areas with specific environment.Recently,researches on top-geoherbs have attracted increasing attention in China and other countries.In order to have a thorough knowledge of top-geoherbs,this article reviews the concept,historical evolution,common trait and quality characteristics of top-geoherbs,and explains the forming mechanism including genetic mechanism and environmental mechanism.In addition,it introduces the influence of human factors on the quality of top-geoherbs.Finally,it proposes some problems that should be paid attention to in the researches on top-geoherbs.

A MARKOVIAN APPROACH TO DETERMINING PROCESS MEANS WITH DUAL QUALITY CHARACTERISTICS

This paper studies a production system where products are produced continuously and whose specification limits are specified for screening inspection. In this paper, we consider dual quality characteristics and different costs associated with each quality characteristic that falls below a lower specification limit or above an upper specification limit. Due to these different costs, the expected total profit will greatly depend on the process parameters, especially a process mean. This paper develops a Markovian-based model for determining the optimum process means with the consideration of dual quality characteristics in a single-stage system. The proposed model is then illustrated through a numerical example and sensitivity analysis is performed to validate the model. The results showed that the optimum process mean for both quality characteristics have a significant effect on the performance of the system. Since the literature survey shows that dealing with multi-quality characteristics is extremely limited, the proposed model, coupled with the Markovian approach, provides a unique contribution to this field.

Effects of Modulation Methods on the Drying Characteristics and Nutritional Quality of Medicago sativa Hay

Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.

Effects of Age on Quality of Beef from Qinchuan Cattle Carcass

Qinchuan cattle are one of the top breeds in China. In the current study, cattle of different ages were used to investigate the effect of age on beef quality. With increasing age, shear force, protein content, hydroxyproline （Hyp） content, redness （a＊）, and muscle fiber diameter and density significantly increased （P〈0.05）. On the other hand, cooking loss, water content, lightness （L＊）, and muscle fiber gap markedly decreased （P〈0.05）. No significant differences were found in the contents of intramuscular fat, ash, amino acids （AA）, mineral elements, and expression level of leptin and FAS （P〉0.05）. The C16：0 and C18：0 content increased significantly （P〈0.05）, in contrast to that of C18：1 and C18：2 （P〈0.05）. COLA1 mRNA was expressed at low levels at mon 3 and 9 but markedly increased at mon 12 and 15 （P〈0.05）. Taken together, these observations demonstrate excellent nutritional values of beef from cattle of different ages concordant with their chemical properties; on the other hand, their commercial value correlates more closely with their physical and sensory characteristics.

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods.This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing.The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were investigated.The changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were determined.During the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters.The overall properties of final product were compared with two types of commercial IBT.High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.

A Software Quality Evaluation System: JT SQE

JT SQE system is a software quality and measurement system. Its design was based on the Chinese national standards of software product evaluation and quality characteristics. The JT SQE system consists of two parts. One is the model for software quality measurement, which is of hierarchical structure. The other is the process of requirements definition, measurement and rating. The system is a feasible model for software quality evaluation and measurement, and it has the advantage of a friendly user interface, simple operation, ease of revision and maintenance, and expansible measurements.

Study on Quality Improvement Effect and Separate Character of Soybean Male Sterile (MS1) Recurrent Selection Population

To solve the problem that soybean has narrow genetic base, we constructed a series of male sterile recurrent selection populations, and studied the effects of quality improvement and practical value. An LD-base population, which fits to our ecology type was constructed by 6 years＇ gene enrichment through the introduction of new genes from 23 local varieties and recurrent selection. The LD-base populations were then improved by making crosses with high protein and high oil genotypes. As a result we obtained a high protein sub-population （db） and a high oil sub-population （gy）, For the db sub-population, the protein content is 1.18% higher than the base population, 22.38% of the individuals contain 45% or more of protein, which is 10.99% higher than the base population. For the gy sub-population, oil content is 0.24% higher than the base population. Individuals with oil content of 20% or more are 11.05% higher than the base population. The quantitative characters such as flowering date, mature date, pod habit, and hilum color, etc., all showed wide range of separation, and the segregation ratio approached balance. The c.v. of branch number of ms1 recurrent population （72.8%） is higher than general cross-population （57.3%）, and the c.v. of 100 seed weight of ms1 （18.1%） is higher than general cross population （16.5%）, the coefficient of variation of plant height, pods per plant, and seeds per pod were not significantly different. It was demonstrated in this paper that the quality character of ms 1 male sterile recurrent selection population was improved by adding new genes. And the segregation of other characters widened, making the populations suitable for the objective of soybean breeding. In this paper, we also discussed the breeding method, key technology, and selection effect of soybean ms 1 population.

Comparison of Different Dough Rheological Measurement and Path Coefficient Analysis of Bread Quality

Farinograph, extensograph and mixograph are the special instruments used to determinedough rheological characteristics. In this study, twenty-seven wheat cultivars ofdifferent gluten strength were used to study the correlations among each rheologicalparameter determined by above instruments. Multiple linear regression analysis and pathcoefficient analysis were used to study the direct and indirect effects of 11 doughrheological characteristics on bread quality. The results showed significant correlationsamong the principal parameters. There were significantly or extremely significantlypositive correlations among development time (DT), stability time (ST), farinographquality number (FQN) of farinograph, area, maximum resistance (Rmax), viscoelastic ratio(Rmax/E)of extensograph and mixing time (MT), 8-minute-curve-tail (8MCT) of mixograph.These indexes affected bread-making quality either directly or indirectly. Of all theindexes, ST, maximum Rmax, MT and FQN were the most important ones.

Analysis on the Characters of Dark Tea in Different Producing Areas Based on Sensory Evaluation

Sensory evaluation is an important way for evaluating the quality of tea.By sensory evaluation,we can judge and identify the quality,distinguish the types,and characterize unique qualities of dark tea,in order to offer technical guidance for producers and give references to consumers.In this paper,we mainly summarized the requirements and methods of dark tea evaluation,expounded the characteristics in main producing areas,and analyzed the key process characteristics and the main technology that affecting the quality formation of dark tea.

Improvements to machining surface quality by controlling the flow direction of electrolyte during electrochemical sinking and milling of titanium alloy

Electrochemical milling is eminently suitable for machining aerospace parts(which usually have complex structures) because of its great flexibility. However,titanium alloys are particularly sensitive to changes in the flow field,which often cause severe pitting corrosion of the machined surface. Although electrochemical sinking and milling(ESM) can restrict the flow of electrolyte and reduce pitting corrosion,the quality of the machined surface is not ideal because the latter are susceptible to stray corrosion. To reduce such corrosion and improve the surface quality,the internal flow channel of the tool electrode and the cutting depth were investigated thoroughly. Extensive experiments revealed that stray corrosion could be reduced significantly and surface quality improved by controlling the electrolyte flow direction in the machining area,which was achieved by changing the style of the internal flow channel of the tool electrode. These reductions in corrosion and surface roughness were achieved using a tool electrode with a triangular internal flow channel. In addition,the main components and micro-hardness of the machined surface were close to that of the TB6 titanium alloy substrate,which helped to maintain the inherent high strength of the titanium alloy. The surface of the workpiece changed from being hydrophilic to being hydrophobic,which reduced the flow resistance.

Functional,chemical,and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour.Effect of drum drying conditions;feed moisture(45–65%),drum rotating speed(0.6–2.2 rpm),and steam pressure(75–95 psi)on functional,chemical,sensorial,and morphological properties of soup powders were investigated.Soup powders exhibited high protein content(20.52–22.62%)and remarkable amounts of dietary fibers(2.63–3.94%),total phenolics(2.23–3.64μg GAE/g),and antioxidant capacities(DPPH:6.28–9.96μmol TEAC/g,FRAP:26.02–42.88μmol/g).The instant structure of the soup powder was provided by water solubility(17.93–23.14%),water absorption(3.20–4.20 g/g),and gelatinization degree(82.92–97.60%)analyses,as well as SEM appearances and DSC thermograms.Optimized conditions were determined as 57.55%feed moisture,1.00 rpm rotating speed,and 91.27 psi steam pressure.Developed instant soup powders had enhanced chemical,functional and bioactive properties,and can be used practically in daily and social life by celiac patients or gluten sensitive individuals.Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.