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Influences of harvester and weather conditions on field loss and milling quality of rough rice

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International Journal of Agricultural and Biological Engineering 2017年第4期10卷 216-223页

作者： Ragab Khir Griffiths Atungulu Ding Chao zhongli pan Department of Biological and Agricultural Engineering University of CaliforniaDavisCA 95616USA Department of Agricultural Engineering Faculty of AgricultureSuez Canal UniversityIsmailiaEgypt Department of Food Science University of ArkansasFayettevilleAR 72701USA College of Food Science and Engineering Nanjing University of Finance and EconomiesNanjingJiangsu 210023China Healthy Processed Foods Research Unit Western Regional Research CenterAgricultural Research ServiceU.S.Department of AgricultureAlbanyCA 94710USA

A better understanding of factors affecting field losses and milling quality during harvest is needed to improve the economic value of *** main objective of this study was to evaluate the impact of harvester header,harvester type,and weather conditions on field loss and milling quality of rough *** popular harvesters equipped with different headers:John Deere 9870 with header D60-S,John Deere 9860 with header D972-S,Hardy,and John Deere 9770 with stripper header were evaluated in this *** header and total field losses of rice were evaluated for each harvester under regular,rainy and windy weather *** were conducted in a rice field cultivated with medium grain rice,variety M206,at Grimes,*** rice yield(TRY),head rice yield(HRY)and whiteness index(WI)were examined to evaluate the effect of weather conditions on milling *** obtained results revealed that the rice field loss was affected by harvester header and type,and weather *** the conventional headers,D60-S significantly reduced the rice loss compared to the D972-S and the *** with John Deere 9860 resulted in significant header and field loss compared to other tested *** average loss increased from 236.2 kg/hm^(2)and 445.2 kg/hm^(2)under regular condition to 711.1 kg/hm^(2)and 907.9 kg/hm^(2)under windy condition for John Deere 9870 and John Deere 9860,*** corresponding loss percentages increased from 2.6%and 4.9%to 7.9%and 10.1%.HRY was significantly affected by weather condition at harvest ***,the weather condition had no significant effect on TRY and *** minimize the rice field loss and obtain good milling quality,commercial rice harvesting during regular weather conditions is important.A proper combination of harvester type and header could be vital for reducing the rice loss.

关键词： rice harvesters field loss weather conditions milling quality harvester header

Overview of biomass pretreatment for cellulosic ethanol production

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International Journal of Agricultural and Biological Engineering 2009年第3期2卷 51-68页

作者： Yi Zheng zhongli pan Ruihong Zhang Biological and Agricultural Engineering Department University of CaliforniaOne Shields AvenueDavisCA 95616USA Processed Foods Research Unit USDA-ARS-WRRC800 Buchanan St.AlbanyCA 94710USA

Bioconversion of lignocellulosic biomass to ethanol is significantly hindered by the structural and chemical complexity of biomass,which makes these materials a challenge to be used as feedstocks for cellulosic ethanol *** and hemicellulose,when hydrolyzed into their component sugars,can be converted into ethanol through well established fermentation ***,sugars necessary for fermentation are trapped inside the crosslinking structure of the ***,pretreatment of biomass is always necessary to remove and/or modify the surrounding matrix of lignin and hemicellulose prior to the enzymatic hydrolysis of the polysaccharides(cellulose and hemicellulose)in the *** refers to a process that converts lignocellulosic biomass from its native form,in which it is recalcitrant to cellulase enzyme systems,into a form for which cellulose hydrolysis is much more *** general,pretreatment methods can be classified into three categories,including physical,chemical,and biological *** subject of this paper emphasizes the biomass pretreatment in preparation for enzymatic hydrolysis and microbial fermentation for cellulosic ethanol *** primarily covers the impact of biomass structural and compositional features on the pretreatment,the characteristics of different pretreatment methods,the pretreatment study status,challenges,and future research targets.

关键词： lignocellulosic biomass pretreatment cellulosic ethanol enzymatic hydrolysis fermentation cellulose hemicellulose lignin

Ages and tectonic significance of the collision-related granite porphyries in the Lhunzhub Basin, Tibet, China

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Chinese Science Bulletin 2007年第12期52卷 1669-1679页

作者： WANG LiQuan ZHU DiCheng GENG QuanRu LIAO zhongli pan GuiTang Chengdu Institute of Geology and Mineral Resources Chengdu 610082 China

The Paleocene collision-related granite porphyries are identified for the first time along the western margin of the Lhunzhub Basin, Tibet. SHRIMP U-Pb zircon analysis indicates that the granite porphyries were emplaced at 58.7±1.1 Ma (MSWD = 0.79) during the Indo-Asian continental collision. The granite porphyries are peraluminous and high in K, belonging to the calc-alkaline to high-K calc-alkaline series. They are relatively enriched in LILE, Th and LREE and depletion in Ba, Nb, P and Ti, characterized by LREE-enriched patterns with slightly to moderately negative Eu anomalies. These Paleocene granite porphyries are interpreted as the products generated by partial melting of the pre-existing arc crustal rocks caused by the increase of pressures and temperatures during the crustal shortening at the early stages of the Indo-Asian continental collision since 65 Ma. Despite inherited geochemical features and tectonic settings of the arc protoliths, they are significantly different from the volcanic rocks of the Dianzhong Formation within the Linzizong Group and the Miocene granite por- phyries in the Gangdise belt.

关键词：中国西藏林周盆地古新世花岗石斑岩 U-Pb锆石测年

Drying characteristics and quality of bananas under infrared radiation heating

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International Journal of Agricultural and Biological Engineering 2013年第3期6卷 58-70页

作者： Milly A.Pekke zhongli pan Griffiths G.Atungulu Gary Smith James F.Thompson Department of Food Science and Technology University of California DavisDavisCA 95616USA Processed Foods Research Unit USDA-ARS Western Regional Research CenterAlbanyCA 94710USA Department of Biological and Agricultural Engineering University of California DavisDavisCA 95616USA Department of Food Science University of ArkansasFayettevilleAR 72704USA

Hot air(HA)drying of banana has low drying efficiency and results in undesirable product *** objectives of this research were to investigate the feasibility of infrared(IR)heating to improve banana drying rate,evaluate quality of the dried product,and establish models for predicting drying *** slices of 5 mm and 8 mm thickness were dried with IR and HA at product temperatures of 60℃,70℃ and 80℃.Banana drying characteristics and changes in residual polyphenol oxidase(PPO),Hydroxymethylfurfural(HMF),color,moisture content(MC)and water activity during the treatments were *** showed that significant moisture reduction and higher drying rates were achieved with IR drying compared to HA drying in the early *** drying data could be fitted to the Page model for accurate prediction of MC change for IR and HA drying with mean R2 of *** was noted that enzyme inactivation occurred more quickly with IR than with HA drying.A unique response of PPO under IR and HA drying was *** heating of banana inactivated PPO within the first 20 min of drying at 60℃,70℃ and 80℃,while PPO was first activated before inactivation at 60℃ and 70℃ drying with *** highest HMF content occurred in banana slices with 5 mm thickness dried with IR at a product temperature of 80℃.It is therefore recommendable to dry banana with IR at product temperature of 70℃ or below to preserve the product *** findings are new and provide more insight in the application of IR heating for drying banana for improved drying rate and product quality.

关键词： drying banana infrared radiation hot air drying enzyme inactivation

Fungi for future foods

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Journal of Future Foods 2021年第1期1卷 25-37页

作者： Tyler J.Barzee Lin Cao zhongli pan Ruihong Zhang Deparment of Biosytems and Agricuitural Engineering Universiny of Kenucky128 CE Bamhart Building.LexingtonKr40546-0276.USA Deparnment of Biological and Agricultural Engineering Thriversity of Califomnia DanisOme Shields AvemueDarisCA95616USA

The rapid growth of human civilizations has 1ed to imminent pressures to develop new food products with increased nutitiona1 characteristics and decreased environmenta1 *** fungi,a class of microorganisms that have been utilized in a wide variety of foods for thousands of years,have recently gamered widespread attention in research communities and commercia1 ventures seeking to explore new and innovative applications in a diverse aray of food products including,but not 1imited to,their more established applications as alterative *** advances in the cultivation and processing of flamentous fungi have created new frontiers in the control of textures,flavors,and nutritional properties of fungi-based *** review highlights technological advances in the production of fungi-based foods from cultivation to product manufacturing,presents the current state of the ant in fungi-based food products,and offters thoughts on their future *** is given to circular bioprocessing concepts for the sustainable utilization of agricultural and food processing byproducts.

关键词： Filamentous fungi Mycoprotein Fermentation 3D printing Biomanufacturing Nove1 foods

Development of sorting methods based on physical and aerodynamic properties of off-ground harvested almonds

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International Journal of Agricultural and Biological Engineering 2021年第2期14卷 218-225页

作者： Chang Chen Ragab Khir Rentang Zhang Xiangyu Cao Zhaokun Ning Yi Shen Tianxin Wang zhongli pan Department of Biological and Agricultural Engineering University of CaliforniaDavisCA 95616USA Department of Agricultural Engineering Faculty of AgricultureSuez Canal UniversityIsmailia 41522Egypt College of Food Science and Engineering Shandong Agricultural UniversityTai’an 271018ShandongChina School of Life Science Liaoning UniversityShenyang 110036China State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyTianjin 300457China

This research was conducted to develop an effective approach to sort off-ground harvested almonds for efficient drying based on their physical and aerodynamic *** popular varieties were studied,including Nonpareil,Monterey,and *** insect damage,axial dimensions,weight ratio,moisture content,bulk density and terminal velocity of in-hull almonds,in-shell almonds and loose hull at harvest were *** results indicated that the insect infestation percentage in the off-ground harvested almonds ranged from 2.5%to 6.3%,which was about half of those in the conventional on-ground dried *** hulls and in-hull almonds had higher moisture content and wider moisture distribution than those of in-shell almonds,suggesting that sorting of the almonds and drying them separately are necessary for efficient handling and *** was the smallest axial dimension of an almond,and thus could be used for *** cut-off sizes of 16.5 mm,21.3 mm and 21.1 mm could separate 100%of the in-shell almonds from the rest for Nonpareil,Monterey and Fritz varieties,respectively,as the first *** the second step,applying terminal velocities of 12.3 m/s,11.8 m/s and 12.2 m/s could efficiently separate the in-hull almonds and loose hulls for Nonpareil,Monterey and Fritz varieties,***,up to 76.7%of the loose hulls could be removed,and up to 3.3%in-hull almonds may be lost during the sorting *** experimental results provided important information for developing efficient sorting and drying methods with improved throughput,energy efficiency,better quality and safety of off-ground harvested almonds.

关键词： almond off-ground harvesting physical properties aerodynamic properties sorting drying

Mathematical modeling of microwave-assisted convective heating and drying of grapes

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International Journal of Agricultural and Biological Engineering 2008年第2期1卷 46-54页

作者： Gokhan Bingol zhongli pan John S.Roberts Y.Onur Devres Murat O.Balaban United States Department of Agriculture Agricultural Research ServiceWestern Regional Research CenterAlbanyCalifornia94710 USA Department of Biological and Agricultural Engineering University of CaliforniaDavisOne Shields Ave.Davis CA 95616 USA Istanbul Technical University Department of Food EngineeringIstanbul/Turkey34469 University of Florida FSHN Department GainesvilleFlorida32611 USA

This research studied the processing performance and product quality of Thompson seedless grapes dried using microwave-assisted convective hot air drying as well as the effect of blanching and dipping *** pretreatment methods were compared,dipping into 2%ethyl oleate(V/V)and 5%potassium carbonate solution(m/V)at 40℃for 3 minutes and steam blanching at 90℃for 140 s,to accelerate drying rate and inactivate PPO aiming to improve drying rate and product *** grapes were dried in a microwave-assisted convective dryer at 0.25 W/g specific power and 60℃air *** this study dielectric and physical properties of grapes were calculated using descriptive equations for fruits and ***-theoretical models were used to describe the drying curves of both pretreated and untreated *** and near surface temperature profile of grapes was obtained using fiber optic *** center temperature was modeled using one dimensional heat equation and was simulated using Partial Differential Equation toolbox of *** results showed that the maximum difference between experimental and predicted values were 4℃which occurred at the initial heating up *** has been observed that dipping into solution had no effect on drying rate whereas steam blanching significantly reduced the drying time and produced product with desirable color.

关键词： Microwave drying grapes mathematic modeling thin-layer curve fitting

Recent developments and trends in thermal blanching-A comprehensive review

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Information Processing in Agriculture 2017年第2期4卷 101-127页

作者： Hong-Wei Xiao zhongli pan Li-Zhen Deng Hamed M.El-Mashad Xu-Hai Yang Arun S.Mujumdar Zhen-Jiang Gao Qian Zhang College of Engineering China Agricultural UniversityP.O.Box 19417 Qinghua DongluBeijing 100083China College of Mechanical and Electrical Engineering Shihezi UniversityShihezi 832001China Department of Biological and Agricultural Engineering University of CaliforniaOne Shields AvenueDavisCA 95616USA Department of Agricultural Engineering Mansoura UniversityMansouraEgypt Department of Bioresource Engineering McGill UniversitySte.Anne de BellevueQuebecCanada Healthy Processed Foods Research Unit USDA-ARS800 Buchanan St.AlbanyCA 94710USA

Thermal blanching is an essential operation for many fruits and vegetables *** not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of *** we review the current status of thermal ***,the purposes of blanching,which include inactivating enzymes,enhancing drying rate and product quality,removing pesticide residues and toxic constituents,expelling air in plant tissues,decreasing microbial load,are ***,the reason to why indicators such as POD and PPO,ascorbic acid,color,and texture are frequently used to evaluate blanching process is *** that,the principles,applications and limitations of current thermal blanching methods,which include conventional hot water blanching,steam blanching,microwave blanching,ohmic blanching,and infrared blanching are ***,future trends are identified and discussed.

关键词： Thermal blanching Hot water blanching Microwave blanching Steam blanching Ohmic blanching Infrared blanching

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苜蓿不同部位干燥和质量特性研究(英文)

农业工程学报 2007年第2期23卷 97-101页

作者：郑先哲蒋亦元潘忠礼东北农业大学工程学院哈尔滨150030 美国农业部西部研究中心食品加工研究室美国旧金山94710

研究了几种干燥条件（干燥温度：100～200℃，表现速度：0．15～0．45m／s）对苜蓿各部位的干燥特性和品质指标的影响规律。收割后的苜蓿被分成茎秆、压扁茎秆、带叶的压扁茎秆和叶片。苜蓿的品质指标包括茎叶水分差异、粗蛋白质和粗纤... 详细信息

研究了几种干燥条件（干燥温度：100～200℃，表现速度：0．15～0．45m／s）对苜蓿各部位的干燥特性和品质指标的影响规律。收割后的苜蓿被分成茎秆、压扁茎秆、带叶的压扁茎秆和叶片。苜蓿的品质指标包括茎叶水分差异、粗蛋白质和粗纤维。随着干燥温度和表现速度的增加，苜蓿的干燥速度也增加，其中叶片干燥速度最高，未压扁的茎秆速度最低，并且叶片和茎秆的水分差异也增大。当干燥温度低于160℃时，苜蓿叶片中的蛋白质没有显著变化，同时绿度（同时表现速度不大于0．3m／s）增加。在本研究中，干燥温度为160℃和表现速度0．3m／s的干燥条件可以同时保证干燥速度和干燥后的苜蓿品质。

关键词：苜蓿茎秆苜蓿叶片干燥温度品质