检索结果-南通市图书馆

Sensitivity analysis of energy inputs and economic evaluation of pomegranate production in Iran

Information Processing in Agriculture 2018年第1期5卷 114-123页

作者： Mehdi Esmailpour Troujeni Mehdi Khojastehpour Adel Vahedi bagher emadi Department of Biosystems Engineering Ferdowsi University of MashhadMashhadIran Agricultural Engineering Research Institute(AERI) Agricultural Research Education and Extension Organization(AREEO)KarajIran

The aim of this research was to investigate the energy use and costs of pomegranate production in Behshahr city(Mazandaran province)of *** required data were gathered by questionnaire and face to face interviews with 83 pomegranate ***-Douglas model and sensitivity analysis were employed for energy flows modeling of the production *** total energy inputs and energy output of production were determined to be 11195.06 and 13276.56 MJ ha1,and two inputs of diesel fuel and chemical fertilizers with the shares of 45.81 and 23.47%,were the highest energy consumers for pomegranate *** use efficiency,energy productivity and net energy were 1.18,2081.50 MJ ha1 and 0.62 kg MJ1,*** results of Cobb-Douglas model showed that the effect of the energy inputs including human labor,biocides,chemical fertilizers,farmyard manure,electricity and water for irrigation on pomegranates yield were positive,while the effects of diesel fuel and agricultural machinery were negative on the pomegranate *** sensitivity analysis results of energy inputs showed that with the increase of one MJ in the energy input of water for irrigation and chemical fertilizers,the yield was increased to 3.12 and 1.42 kg,*** with the increase of one MJ in diesel fuel and agricultural machinery inputs,the yield was decreased to 0.67 and 0.47 kg,*** fuel as the most used energy input in the production accounted for 0.85%of variable costs and the benefit to cost ratio was determined to be 5.57.

关键词： Benefit to cost Cobb-Douglas Energy modeling Energy pattern Pomegranate

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Life Cycle Assessment modeling of milk production in Iran

引用

Information Processing in Agriculture 2015年第2期2卷 101-108页

作者： Hamzeh Soltanali bagher emadi Abbas Rohani Mehdi Khojastehpour Amin Nikkhah Department of Biosystems Engineering Ferdowsi University of MashhadAzadi SquareMashhadIran Young Researchers and Elite Club Rasht BranchIslamic Azad UniversityRashtIran

Livestock units are known as one of the most influential sectors in the environment ***,the aim of this study was to investigate the environmental impacts of milk production in Guilan province of Iran through Life Cycle Assessment(LCA)*** primary data were collected from 45 units of milk production through a field survey with the help of a structured *** reliability was assessed using Cronbach’s alpha coefficient and was estimated an acceptable value of *** consumption of resources and emissions were allocated to a functional unit(FU)of one ton of *** of emissions in five impact categories of global warming,acidification,eutrophication,photochemical oxidation and depletion of resources were *** results showed that the characterization index for these impact categories were 1831 kg CO2 eq,7.97 kg SO2 eq,3.42 kg PO4^-3 eq,0.21 kg C2H4 eq and 838.39 MJ,*** indices for these impact categories were calculated as 0.24,0.28,0.076,0.017 and 0.046,*** index(EcoX)and resources depletion index(RDI)were obtained 0.61 and 0.04,*** this study,the highest potential for environmental impacts of production revealed for acidification and followed by global warming impact category.

关键词： Acidification Dairy farm Environmental impact Global warming

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Influence of Moisture Content,Variety and Parboiling on Milling Quality of Rice Grains

引用

Rice science 2014年第2期21卷 116-122页

作者： Abozar NASIRAHMADI bagher emadi Mohammad Hossein ABBASPOUR-FARD Hamid AGHAGOLZADE Department of Agricultural Machinery Ferdowsi University of Mashhad Haraz Extention and Technology Developement Centre

The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR （75.8% for Tarom and 74.3% for Fajr） and HRY （65.8% for Tarom and 57.0% for Fajr） while increasing that to 12%revealed maximum values of DOM （6.1%for Tarom and 6.2%for Fajr） and whiteness （24.8%for Tarom and 28.2%for Fajr）.

关键词： degree of milling head rice yield milling recovery whiteness moisture content parboiling milling quality

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：