[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling wat...[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.展开更多
基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时...基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时序预测Web服务具有较高的预测准确率,部署快速,使用方便,对解决同类问题具有一定的示范和参考价值。展开更多
To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy ap...To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy approximation spaces, the problem of uncertainty exists, for each agent has a different language and cannot provide precise communication to each other. By means of some concepts, such as CF rough communication cut, which is a bridge between fuzzy concept and crisp concept, cut analysis of CF rough communication is made, and the relation theorem between CF rough communication and rough communication of crisp concept is obtained. Finally, in order to give an intuitive analysis of the relation between CF rough communication and rough communication of crisp concept, an example is given.展开更多
Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
基金Supported by the Key Project of Chongqing City(cstc2014yykfA0030)~~
文摘[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.
文摘基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时序预测Web服务具有较高的预测准确率,部署快速,使用方便,对解决同类问题具有一定的示范和参考价值。
基金supported by the Natural Science Foundation of Shandong Province (Y2006A12)the Scientific Research Development Project of Shandong Provincial Education Department (J06P01)+2 种基金the Science and Technology Foundation of Universityof Jinan (XKY0808 XKY0703)the Doctoral Foundation of University of Jinan (B0633).
文摘To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy approximation spaces, the problem of uncertainty exists, for each agent has a different language and cannot provide precise communication to each other. By means of some concepts, such as CF rough communication cut, which is a bridge between fuzzy concept and crisp concept, cut analysis of CF rough communication is made, and the relation theorem between CF rough communication and rough communication of crisp concept is obtained. Finally, in order to give an intuitive analysis of the relation between CF rough communication and rough communication of crisp concept, an example is given.
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
