检索结果-南通市图书馆

Geostatistical Studies of Space-Temporal Variation in Selected quality parameters in Klodzko Water Supply System （SW Part of Poland）

引用

Journal of Geological Resource and Engineering 2015年第2期3卷 57-81页

作者： Barbara Namyslowska-Wilczyfiska Faculty of Civil Engineering Wroctaw University of Technology Wybrzeze Wyspiahskiego 27 Wroctaw 50-370 Poland

Selected results of research connected with the development of a （3D） geostatistical hydrogeocbemical model of the Klodzko city area, dedicated to the spatial and time variation in the quality parameters in the Klodzko water supply system （SW part of Poland） have been presented. The research covers the period 2007-2011. Spatial analyses of the variation in three quality parameters, i.e. Fe iron （g/m3） content, Mn manganese （g/m3） content and NI-I4＋ ammonium ion （g/m3） content, were carried out. Spatial and time variation in the parameters was analyzed on the basis of the data （2007-2011）. The input for the studies was the chemical determinations of the quality parameters of water samples taken in the Klodzko water supply system area （also treated water） in different periods of time. These data were subjected to spatial analyses using geostatistical methods. The parameters of the assumed theoretical models of directional semivariograms functions of the studied regionalized variables, were used in the ordinary （block） kriging estimation. Generally, the behaviour of the quality parameters in the Klodzko water supply system has been found to vary in space and time. Thanks to the multivariate spatial analyses some regularities in the variation in the water supply system in the Klodzko city area have been identified. In the considered time interval, the shapes of the directional Fe iron content semivariogram show a tendency to vary periodically. The courses of the directional semivariograms of Mn manganese content and NI-I4＋ ammonium ion content show some tendencies towards directional variation over the passing years. There are visible distinct increasing trends of variability for Mn content and stronger variation are observed for NH4＋ ion content. The kriging estimation results were used to determine the levels of elevated values 2＊ of the water quality parameters in the years 2007-2011 and to forecast these values for the years 2012-2014. The maximum values Z＊ of the q

关键词： Treated water water supply system quality parameters spatio-temporal variation geostatistics directional semivariogram ordinary kriging.

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

Space-Temporal Variation in Underground Water Some quality parameters in Klodzko Water Intake Area Using Statistical and Geostatistical Methods （SW Part of Poland）

引用

Journal of Geological Resource and Engineering 2016年第3期4卷 105-124页

作者： Barbara Namystowska-Wilczynska Faculty of Civil Engineering Wroclaw University of Technology Wybrzeze Wyspiahskiego 27 Wroclaw 50-370 Poland

This paper presents selected results of research connected with the development of a （3D） geostatistical hydrogeochemical model of the Klodzko Drainage Basin, dedicated to the spatial and time variation in the selected quality parameters of underground water in the Klodzko water intake area （SW part of Poland） [1-6]. The research covers the period 1977-2012. Spatial analyses of the variation in different quality parameters, between others, Fe [gFe/m3], Mn [gMn/m3], ammonium ion [gNH4＋/m3] contents and oxidation capacity [gO2/m3], were carried out on the basis of the chemical determinations of the quality parameters of underground water samples taken from the wells in the water intake area [2-4]. Spatial and time variation in the parameters was analyzed on the basis of archival data （period 1977-1999） for 22 （pump and siphon） wells, later data obtained （November 2011） from tests of water taken from 14 existing wells and the latest data （January 2012） acquired from 3 new piezometers, which were made in other locations in the relevant area. Thematic databases, containing original data on coordinates X, Y （latitude, longitude） and Z （terrain elevation and time-years） and on regionalized variables, i.e. the underground water quality parameters in the Klodzko water intake area determined for different analytical configurations （22 wells, 14 wells, 14 wells ＋ 3 piezometers）, were created [2]. Both archival data （acquired in the years 1977-1999） and the latest data （collected in 2011-2012） were analyzed. These data were subjected to spatial analyses [2-6] using statistical and geostatistical methods [7-12]. The evaluation of basic statistics of the investigated quality parameters, including their histograms of distributions, scatter diagrams between these parameters and also correlation coefficients r, were presented in this article. The directional semivariogram function and the ordinary （block） kriging procedure were used to build the 3D geostatistical model. The geostati

关键词： Underground water quality parameters space-time variation geo-statistics directional semivariogram ordinary kriging hydrogeochemical model (3D).

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

Effect of Cultivation Conditionss on quality parameters of High Grade Hybrid Rape of Brassica napus L.

引用

Agricultural Science & Technology 2013年第1期14卷 59-68页

作者：赵继献任廷波程国平贵州省油菜研究所贵州思南565109

[Objective] This study aimed to investigate the combined effects of sowing date, plant density, nitrogenous fertilizer, phosphorus fertilizer and potassium fertilizer on quality parameters of high grade hybrid rapeseed. [Method] By using Youyan 599 and Sanbei 98 as experimental materials, quadratic orthogonal rotation combination with five factors was designed for this study. [Result] Erucic acid content was nega- tively correlated with sowing date and nitrogen fertilizer, positively correlated with plant density. Glucosinolate content was negatively correlated with sowing date, positively correlated with potash fertilizer amount. Oil content was negatively correlated with sowing date and nitrogen fertilizer amount, positively correlated with plant density and potash fertilizer amount. Protein content was positively correlated with sowing date and nitrogen fertilizer amount, negatively correlated with plant density and potash fer- tilizer amount. Oleic acid content was negatively correlated with phosphate fertilizer amount, positively correlated with nitrogen fertilizer amount. Palmitic acid was nega- tively correlated with potash fertilizer amount, positively correlated with sowing date, plant density, nitrogen fertilizer amount and phosphate fertilizer amount in Youyan 599, but negatively correlated with sowing date, plant density, nitrogen fertilizer amount and phosphate fertilizer amount in Sanbei 98. Stearic acid content was posi- tively correlated with sowing date, plant density, nitrogen fertilizer amount and phos- phate fertilizer amount. Linoleic acid was positively correlated with density and nitroge- nous fertilizer, but negatively correlated with potash fertilizer amount. Linolenic acid was positively correlated with nitrogen fertilizer amount and potash fertilizer amount. Eicosenoic acid was negatively correlated with sowing date. There were positive cor- relations and negative correlations among cultivation conditions and quality parame- ters, and the

关键词： Hybrid rapeseed Cultivation factor quality parameters Orthogonal rota- tion combination design Effect

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

Influence of broken kernels content on soybean quality during storage

引用

Grain & Oil Science and Technology 2024年第2期7卷 105-112页

作者： Lazaro da Costa Correa Canizares Cesar Augusto Gaioso Newiton da Silva Timm Silvia Leticia Rivero Meza Adriano Hirsch Ramos Maurício de Oliveira Everton Lutz Moacir Cardoso Elias Department of Agroindustry Science and Technology Federal University of PelotasPelotasRio Grande do Sul 96010-900Brazil Information and Communication Technological Axis Federal Institute of EducationScienceand Technology FarroupilhaCampus PanambiPanambiRio Grande do Sul 98280-000Brazil

Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality,the real impact of this loss is still *** regulation allows 15%and 30%of broken soybean for group I and group II(quality groups),***,the industry is not informed about the loss in the quality parameters of soybeans and its impacts during long-term ***,the objective was to evaluate the effect of the breakage kernel percentage of soybean stored for 12 *** of 15% of breakage kernels did not affect soybean ***,content of 30% of breakage kernels affected significantly soybean quality,which was evidenced by the increase of up to 75% in moldy soybeans,72% in acidity,50% in leached solids,27% in electrical conductivity,and the decrease of up to 12% in soluble protein,6.4% in germination and 3.5% in thousand kernel weight after 8 months of *** the legislation establishes a percentage limit,it is recommended to store soybeans with up to 15% breakage *** the contrary,values higher than that can cause a significant reduction in soybean quality,resulting in commercial losses.

关键词： Soybean quality Breakage kernels Storage problems Grain defects quality parameters

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

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijao cremoso processed cheese processing

引用

Food Bioscience 2022年第2期46卷 209-220页

作者： Ramon Silva Tatiana Colombo Pimentel Fernando Eust´aquio de Matos Junior Erick Almeida Esmerino Monica Q.Freitas Carmen Silvia F´avaro-Trindade M´arcia Cristina Silva Adriano Gomes Cruz Federal Institute of Education Scienceand Technology of Rio de Janeiro(IFRJ)Departamento of Food Rio de JaneiroBrazil Fluminense Federal University(UFF) Faculty of Veterinary Rio de JaneiroRio de JaneiroBrazil c Federal Institute of Paran´a ParanavaíParan´aBrazil Federal University of Juiz de Fora(UJFJ) Departement of NutritionBrazil University of S˜ao Paulo(UJFJ) Departement of Food EngineeringBrazil

The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal ***,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.

关键词： Microencapsulation Probiotics quality parameters Sodium reduction Processed cheese

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

Nutritional,rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

引用

Food Bioscience 2022年第2期46卷 487-497页

作者： Renata S Dias Celso F.Balthazar Rodrigo N.Cavalcanti Louise A.Sobral Jessica F.Rodrigues Roberto P.CNeto Maria Inˆes B.Tavares Ana Paula B.Ribeiro Renato Grimaldi Celso Sant’Anna Erick A.Esmerino Tatiana C.Pimentel Marcia Cristina Silva Adriano G.Cruz Instituto Federal de Educaç˜ao Ciˆencia e Tecnologia do Rio de Janeiro(IFRJ)Departamento de AlimentosRJBrazil Universidade Estadual de Campinas(UNICAMP) Faculdade de Engenharia de AlimentosCampinasSPBrazil Universidade Federal do Rio de Janeiro(UFRJ) Escola de QuimicaRJBrazil Instituto Federal of Minas Gerais(IFMG) Departamento de Ciˆencias Agr´ariasBambuíMGBrazil Universidade Federal do Rio de Janeiro(UFRJ) Instituto de Macromol´eculas Professora Eloisa Mano(IMA)Rio de JaneiroBrazil Instituto Federal do Paran´a(IFPR) ParanavaíPRBrazil g Instituto Nacional de MetrologiaNormalizaç˜ao Qualidade Industrial(affnInmetro) Duque de Caxias25250-020Rio de JaneiroBrazil Universidade Federal Fluminense(UFF) Faculdade de Medicina VeterinariaNiter´oiRJBrazil

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk *** milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health *** addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility *** milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty ***,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter *** association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory *** formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.

关键词： Sheep milk Bovine milk quality parameters Butter

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

Effect of Altitude and Maturity Stages on quality Attributes of Mandarin (Citrus reticulata Blanco)

引用

American Journal of Plant Sciences 2016年第6期7卷 958-966页

作者： Pradeep Raj Rokaya Dilli Ram Baral Durga Mani Gautam Arjun Kumar Shrestha Krishna Prasad Paudyal Agriculture and Forestry University (AFU) Rampur Nepal National Agricultural Research Institute (NARI) NARC Khumaltar Nepal

Mandarin (Citrus reticulata Blanco) is a premier fruit crop which ranks in first position of the total fruit industry in Nepal. Studies were conducted to assess the maturity indices and quality parameters of mandarin at three altitudes i.e. 1300 m·asl, 1000 m·asl, and 700 m·asl with six maturity stages i.e. 11 Oct, 21 Oct, 31 Oct, 10 Nov, 20 Nov, and 30 Nov. The most important and reliable judging criteria of fruit maturity in mandarin i.e. fruit weight, external fruit colour, firmness, TSS, acidity, and TSS/Acid ratio, and vitamin C were experimented. The experiment results revealed that 1000 m·asl location was showed the highest fruit weight (104.9 g) and juice percentage (55.23) followed by 1300 m·asl altitude (99.5 g and 53.75% respectively) at 20th of November. The maturity advanced at lower altitude with 50 percent yellow orange rind colour, 10.98 TSS/acid ratio and 4 kg/cm2 firmness from 10th November at lower altitudes whereas it was appeared in 20th November at higher altitudes. The TSS/acid ratio was significantly higher (10.98) in the fruits of 700 m·asl as compared to 1300 m·asl (9.76) on 10th November, however, on 20th November 1300 m·asl showed the highest ratio (17.76). The fruit weight, juice content, TSS was found in increasing trends up to 20 November and then showed constant and decreasing trend. However, TA, firmness and vitamin C were showed in decreasing trends with time. The 1000 - 1300 m·asl was the best location for the mandarin production and 10-20 November was the best period for the mandarin harvesting for optimum maturity.

关键词： Maturity Physico-Chemical quality parameters Firmness Total Soluble Solid

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

Brazilian Sugar in Domestic Retail: The quality of Sugar Consumed in the State of Sao Paulo

引用

Natural Science 2016年第3期8卷 160-169页

作者： Anna Flavia de Souza Silva Sandra Helena da Cruz Escola Superior de Agricultura Luiz de Queiroz Universidade de Sao Paulo Piracicaba Brazil

Brazil is the largest producer of sugarcane and its derivatives in the world, and one of the largest consumers of sugarcane derivatives. Sugar places a position of great prominence in Brazilian feed, either by direct consumption or as a component of industrialized products, from increasing consumption in the country. Sugar samples taken from local market were analyzed as the quality of table sugar consumed in the state of Sao Paulo (Brazil). The analysis of the parameters and basic attributes of characterization of sugar was according to the methodology developed by ICUMSA (2005;2011) and ICUMSA modified by Copersucar (2002). Samples of sugar from this region showed that medium-low quality. It can be observed in fundamental aspects such as purity and insoluble residues, which were below the standard. In addition, it should be noted the difficulty of obtaining information about the limit values for each attribute, by virtue of Legislation not be assertive to the product and, also, the scientific studies have not been unified to present the specifics for each type of sugar.

关键词： Table Sugar quality parameters Demerara Sugar Brazilian Legislation

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

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

在线全文

在线全文

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

在线全文

在线全文

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：