In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific ...In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific meaning of the concept of process quality and the process quality model by taking the basic operating unit of 6M1E in the railway construction project for example. The basic operating unit system consists of technological natural process,operation process and management process;the process quality of the basic operating unit system depends on the interrelation and interaction among those three sub-processes,and also subjects to the impact of the external disturbance input factors. Finally,the cast-in-situ prestressed concrete continuous box girder construction process is utilized to elaborate the specific application of this theory in the quality management of the railway construction project.展开更多
Objective: to study and analyze the effect of whole-course quality control on the quality of nursing work in disinfection supply room. Methods: the nursing management of the disinfection supply room in our hospital fr...Objective: to study and analyze the effect of whole-course quality control on the quality of nursing work in disinfection supply room. Methods: the nursing management of the disinfection supply room in our hospital from April 2019 to July 2022 was retrospectively analyzed, including routine nursing management (control phase) from April 2019 to December 2020 and whole-course quality control (research phase) from January 2021 to July 2022. The management quality of medical devices in the disinfection supply room, the satisfaction degree of nursing service in the disinfection supply room and the quality of nursing service in the two groups were evaluated and compared. Results: in the research stage, the scores of all aspects of medical device management quality were higher than those of the control group. in the research stage, the excellent and good rate of nursing service satisfaction in the disinfection supply room was higher than that of the control group. in the research group, the scores of all aspects of nursing service quality in the disinfection supply room were higher than those of the control group, and the difference was statistically significant (p 0.05). Conclusion: total quality control can effectively improve the quality of medical device management and nursing service, and improve the satisfaction of nursing service in the disinfection supply room.展开更多
High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the tr...High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the transcriptional level by interactions between cis-regulatory elements and transcription factors.We previously identified an Aux/IAA transcription factor TaIAA10-6D that bound to a conserved cis-regulatory module CCRM1-1,the most essential conserved cis-regulatory module in GLU-1.Here,we confirmed the binding of TaIAA10-6D to CCRM1-1 using yeast one hybrid and dualluciferase reporter assays.The enhanced expression of TaIAA10-6D suppressed glutenin accumulation and increased gliadin content.Dynamic transcriptome analyses revealed that TaIAA10-6D overexpression down-regulated glutenin and gliadin genes during an early stage of grain filling,but up-regulated gliadin genes during a late stage probably by endoplasmic reticulum stress,accounting for its effect on the tradeoff between glutenin and gliadin.Rheological property and processing quality assays showed that TaIAA10-6D overproduction reduced stabilization time and bread quality,but enhanced cookie quality.Overexpression of TaIAA10-6D also reduced plant height,leaf size,kernel number and grain yield.We identified two major haplotypes of TaIAA10-6D,Hap I and Hap II,and developed a breeding-friendly diagnostic marker.Hap I conferred higher expression of TaIAA10-6D and concomitantly reduced plant height and kernel number,but had little effect on grain yield,contributing to lodging resistance without yield penalty.Hap I was subjected to positive selection in breeding.The findings provide a useful gene for wheat improvement and broaden insights into the regulatory machinery underpinning auxin-mediated quality formation,plant morphogenesis and yield gain.展开更多
The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native ba...The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.展开更多
The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdre...The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.展开更多
Background： During processing in a desolventizer/toaster（DT）, rapeseed meal（RSM） is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates（GSL）. Ho...Background： During processing in a desolventizer/toaster（DT）, rapeseed meal（RSM） is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates（GSL）. However, excessive heat treatment may reduce amino acid（AA） content in addition to lower AA digestibility and availability in RSM. The objective of the present study was to produce from one batch of a 00-rapeseed variety（17 μmol GSL/g dry matter（DM）, seed grade quality） five differently processed RSM under standardized and defined conditions in a pilot plant,and to determine the impact of these different treatments on protein solubility and chemical composition, in particular with regard to contents of AA including reactive Lys（rL ys） and levels of total and individual GSL.Methods： Four RSM were exposed to wet toasting conditions（WetT C） with increasing residence time in the DT of 48,64, 76, and 93 min. A blend of these four RSM was further processed, starting with saturated steam processing（〈 100 °C）and followed by exposure to dry toasting conditions（DryT C） to further reduce the GSL content in this RSM.Results： The contents of neutral detergent fiber and neutral detergent fiber bound crude protein（CP） increased linearly（P 〈 0.05）, as residence time of RSM in the DT increased from 48 to 93 min, whereas contents of total and most individual GSL and those of Lys, rL ys, Cys, and the calculated ratio of Lys：CP and r Lys：CP decreased linearly（P ≤ 0.05）.The combination of wet heating and DryT C resulted in the lowest GSL content compared to RSM produced under WetT C, but was associated with lowest protein solubility.Conclusions： It can be concluded that by increasing residence time in the DT or using alternative processing conditions such as wet heating combined with DryT C, contents of total and individual GSL in RSM can be substantially reduced.Further in vivo studies are warranted to elucidate if and to which extent the observed differences in protein quality and GSL content between RSM may affect digestibility and bioavailability of AA in monogastric animals.展开更多
[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour an...[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.展开更多
Quality assessment systems for business organisations and also for vocational schools were established in Estonia at the beginning of 2000s. Almost ten years later, corresponding systems were introduced also for highe...Quality assessment systems for business organisations and also for vocational schools were established in Estonia at the beginning of 2000s. Almost ten years later, corresponding systems were introduced also for higher education institutions （HEIs）. All these assessment systems are based on the European Foundation of Quality Management （EFQM） excellence model. The aim of this paper is to analyse benefits, difficulties, and success factors of quality assessment processes in Estonian business organisations, vocational schools, and HEIs. The study is based on the analysis of feedback questionnaire of 404 representatives from participating organisations （HEIs, vocational schools, and business enterprises） and assessors. Our analysis revealed that quality assessment processes including self-assessment reporting had a positive effect on organisation development and it has given the participants certain benefits and new challenges. As a consequence, knowledge about quality management as well as the self-assessment skills has been improved. The main difficulties were connected to limited time resources and with problems to recognize direct benefits of quality assessment. As substantial difficulties, limitations of analytical and report-writing skills were considered. As the biggest success factor, an involvement of managers on different levels decision making was recognized. The analysis revealed that there are a number of similar benefits and difficulties in the quality assessment systems of different organizations.展开更多
With the rapid development of social economy in our country, great progress has been made in highway tunnel construction. The scale of highway tunnel construction is expanding day by day. It is necessary to effectivel...With the rapid development of social economy in our country, great progress has been made in highway tunnel construction. The scale of highway tunnel construction is expanding day by day. It is necessary to effectively control tunnel construction technology and process quality, to further deal with various risk factors and potential safety hazards, and to ensure the smooth progress and better development of highway tunnel construction. Combined with this situation, this paper focuses on the analysis of the process control strategy of highway tunnel construction technology quality and other related content, hoping that the analysis in this paper can provide some inspiration for the improvement of highway tunnel construction quality.展开更多
According to the characteristic of Team Software Process （TSP）, it adopts a hierarchy-based model combined discrete event model with system dynamics model. This model represents TSP as form of two levels, the inner ...According to the characteristic of Team Software Process （TSP）, it adopts a hierarchy-based model combined discrete event model with system dynamics model. This model represents TSP as form of two levels, the inner level embodies the continuity of the software process, the outer embodies the software development process by phases, and the structure and principle of the model is explained in detail, then formalization description of the model is offered. At last, an example is presented to demonstrate the simulation process and result. This model can simulate team software process from various angles, supervise and predict the software process. Also it can make the management of software development become more scientific and improve the quality of software.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
CDRI compound no. 99/411 is a potent 1,2,4-trioxane antimalarial candidate drug under development at our Institute. An HPLC method for determination of CDRI 99/411 with its starting material and intermediates has been...CDRI compound no. 99/411 is a potent 1,2,4-trioxane antimalarial candidate drug under development at our Institute. An HPLC method for determination of CDRI 99/411 with its starting material and intermediates has been developed and validated for in process quality control and stability studies. The analytical performance parameters such as linearity, precision, accuracy, specificity, limit of detection （LOD） and lower limit of quantification （LLOQ） were determined according to International Conference on Harmonization ICH Q2（R1） guidelines. HPLC separation was achieved on a RP-select B Lichrosphere~ column （250 mm x 4 ram, 5 lam, Merck） using water containing 0.1% glacial acetic acid and acetonitrile as the mobile phase in a gradient elution. The eluents were monitored by a photo diode array detector at 245 and 275 nm. Based on signal to noise ratio of 3 and 10 the LOD of CDRI 99/411 was 0.55 μg/mL, while the LLOQ was 1.05 μg/mL. The calibration curves were linear in the range of 1.05- 68 μg/mL. Precision of the method was determined by inter- and intra-assay variations within the acceptable range.展开更多
Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun ...Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun drilling.304 stainless steel has good corrosion and heat resistance,and is widely used in various industries.However,high hardness,poor plasticity,and characteristics of sticking knives have always restricted its development in engineering applications.Therefore,this paper uses 304 stainless steel as the research object and performs process parameter optimization and tool wear experiments.Firstly,based on the optimization experiment of process parameters,the influence of cutting speed and feed rate on drlling force and hole wall roughness is analyzed.The process parameters of the subsequent experiment are optimized as follows:spindle speed is 1270r/mm,feed rate is 0.02 mm/r,and oil pressure is 3 MPa.Secondly,based on the tool wear experiment,the variation law of tool wear and tool wear form is studied.With the help of scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS),the tool wear mechanism of deep hole gun drilling 304 stainless steel is expounded.Finally,the influence of tool wearon the processing quality isrevealed,and the suggestion of tool regrinding is put forward.展开更多
Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food ma...Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
基金Key Subject of Ministry of Railway Technology Research and Development Program(No.2011G010-D)Central University Funds for Basic Research(No.SWJTU12ZT12)
文摘In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific meaning of the concept of process quality and the process quality model by taking the basic operating unit of 6M1E in the railway construction project for example. The basic operating unit system consists of technological natural process,operation process and management process;the process quality of the basic operating unit system depends on the interrelation and interaction among those three sub-processes,and also subjects to the impact of the external disturbance input factors. Finally,the cast-in-situ prestressed concrete continuous box girder construction process is utilized to elaborate the specific application of this theory in the quality management of the railway construction project.
文摘Objective: to study and analyze the effect of whole-course quality control on the quality of nursing work in disinfection supply room. Methods: the nursing management of the disinfection supply room in our hospital from April 2019 to July 2022 was retrospectively analyzed, including routine nursing management (control phase) from April 2019 to December 2020 and whole-course quality control (research phase) from January 2021 to July 2022. The management quality of medical devices in the disinfection supply room, the satisfaction degree of nursing service in the disinfection supply room and the quality of nursing service in the two groups were evaluated and compared. Results: in the research stage, the scores of all aspects of medical device management quality were higher than those of the control group. in the research stage, the excellent and good rate of nursing service satisfaction in the disinfection supply room was higher than that of the control group. in the research group, the scores of all aspects of nursing service quality in the disinfection supply room were higher than those of the control group, and the difference was statistically significant (p 0.05). Conclusion: total quality control can effectively improve the quality of medical device management and nursing service, and improve the satisfaction of nursing service in the disinfection supply room.
基金supported by the STI 2030-Major Projects(2023ZD0406903)the National Natural and Science Foundation of China(32272182)+1 种基金the Postdoctoral Fellowship Program of CPSF(GZC20241955)the Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS).
文摘High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the transcriptional level by interactions between cis-regulatory elements and transcription factors.We previously identified an Aux/IAA transcription factor TaIAA10-6D that bound to a conserved cis-regulatory module CCRM1-1,the most essential conserved cis-regulatory module in GLU-1.Here,we confirmed the binding of TaIAA10-6D to CCRM1-1 using yeast one hybrid and dualluciferase reporter assays.The enhanced expression of TaIAA10-6D suppressed glutenin accumulation and increased gliadin content.Dynamic transcriptome analyses revealed that TaIAA10-6D overexpression down-regulated glutenin and gliadin genes during an early stage of grain filling,but up-regulated gliadin genes during a late stage probably by endoplasmic reticulum stress,accounting for its effect on the tradeoff between glutenin and gliadin.Rheological property and processing quality assays showed that TaIAA10-6D overproduction reduced stabilization time and bread quality,but enhanced cookie quality.Overexpression of TaIAA10-6D also reduced plant height,leaf size,kernel number and grain yield.We identified two major haplotypes of TaIAA10-6D,Hap I and Hap II,and developed a breeding-friendly diagnostic marker.Hap I conferred higher expression of TaIAA10-6D and concomitantly reduced plant height and kernel number,but had little effect on grain yield,contributing to lodging resistance without yield penalty.Hap I was subjected to positive selection in breeding.The findings provide a useful gene for wheat improvement and broaden insights into the regulatory machinery underpinning auxin-mediated quality formation,plant morphogenesis and yield gain.
基金Supported by Chnia Agriculture Research Systemthe Scientific Research Fund of the Key Technology and Research and Development of Barley Characteristic Agricultural Products Processing(XZ201901NA04)Development and Industrialization Application of Xizang Highland Barley Baijiu(XZ202001ZY0017N)。
文摘The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.
基金supported by the Nationa1 Natural Science Foundation of China(30170540)the Foundation for University Key Teacher by the Ministry of Education,China(GG-901-11117-1003).
文摘The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.
文摘Background： During processing in a desolventizer/toaster（DT）, rapeseed meal（RSM） is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates（GSL）. However, excessive heat treatment may reduce amino acid（AA） content in addition to lower AA digestibility and availability in RSM. The objective of the present study was to produce from one batch of a 00-rapeseed variety（17 μmol GSL/g dry matter（DM）, seed grade quality） five differently processed RSM under standardized and defined conditions in a pilot plant,and to determine the impact of these different treatments on protein solubility and chemical composition, in particular with regard to contents of AA including reactive Lys（rL ys） and levels of total and individual GSL.Methods： Four RSM were exposed to wet toasting conditions（WetT C） with increasing residence time in the DT of 48,64, 76, and 93 min. A blend of these four RSM was further processed, starting with saturated steam processing（〈 100 °C）and followed by exposure to dry toasting conditions（DryT C） to further reduce the GSL content in this RSM.Results： The contents of neutral detergent fiber and neutral detergent fiber bound crude protein（CP） increased linearly（P 〈 0.05）, as residence time of RSM in the DT increased from 48 to 93 min, whereas contents of total and most individual GSL and those of Lys, rL ys, Cys, and the calculated ratio of Lys：CP and r Lys：CP decreased linearly（P ≤ 0.05）.The combination of wet heating and DryT C resulted in the lowest GSL content compared to RSM produced under WetT C, but was associated with lowest protein solubility.Conclusions： It can be concluded that by increasing residence time in the DT or using alternative processing conditions such as wet heating combined with DryT C, contents of total and individual GSL in RSM can be substantially reduced.Further in vivo studies are warranted to elucidate if and to which extent the observed differences in protein quality and GSL content between RSM may affect digestibility and bioavailability of AA in monogastric animals.
基金Modern Agricultural Industrial Technology System of Hebei Province(STX-02).
文摘[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.
文摘Quality assessment systems for business organisations and also for vocational schools were established in Estonia at the beginning of 2000s. Almost ten years later, corresponding systems were introduced also for higher education institutions （HEIs）. All these assessment systems are based on the European Foundation of Quality Management （EFQM） excellence model. The aim of this paper is to analyse benefits, difficulties, and success factors of quality assessment processes in Estonian business organisations, vocational schools, and HEIs. The study is based on the analysis of feedback questionnaire of 404 representatives from participating organisations （HEIs, vocational schools, and business enterprises） and assessors. Our analysis revealed that quality assessment processes including self-assessment reporting had a positive effect on organisation development and it has given the participants certain benefits and new challenges. As a consequence, knowledge about quality management as well as the self-assessment skills has been improved. The main difficulties were connected to limited time resources and with problems to recognize direct benefits of quality assessment. As substantial difficulties, limitations of analytical and report-writing skills were considered. As the biggest success factor, an involvement of managers on different levels decision making was recognized. The analysis revealed that there are a number of similar benefits and difficulties in the quality assessment systems of different organizations.
文摘With the rapid development of social economy in our country, great progress has been made in highway tunnel construction. The scale of highway tunnel construction is expanding day by day. It is necessary to effectively control tunnel construction technology and process quality, to further deal with various risk factors and potential safety hazards, and to ensure the smooth progress and better development of highway tunnel construction. Combined with this situation, this paper focuses on the analysis of the process control strategy of highway tunnel construction technology quality and other related content, hoping that the analysis in this paper can provide some inspiration for the improvement of highway tunnel construction quality.
基金Supported by the National Defense Basic ResearchFoundation (K1503063165)
文摘According to the characteristic of Team Software Process （TSP）, it adopts a hierarchy-based model combined discrete event model with system dynamics model. This model represents TSP as form of two levels, the inner level embodies the continuity of the software process, the outer embodies the software development process by phases, and the structure and principle of the model is explained in detail, then formalization description of the model is offered. At last, an example is presented to demonstrate the simulation process and result. This model can simulate team software process from various angles, supervise and predict the software process. Also it can make the management of software development become more scientific and improve the quality of software.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
基金Financial support to Shakti Deep Pachauri and Kiran Khandelwal from the Council of Scientifc and Industrial Research (CSIR)New DelhiIndiais gratefully acknowledged
文摘CDRI compound no. 99/411 is a potent 1,2,4-trioxane antimalarial candidate drug under development at our Institute. An HPLC method for determination of CDRI 99/411 with its starting material and intermediates has been developed and validated for in process quality control and stability studies. The analytical performance parameters such as linearity, precision, accuracy, specificity, limit of detection （LOD） and lower limit of quantification （LLOQ） were determined according to International Conference on Harmonization ICH Q2（R1） guidelines. HPLC separation was achieved on a RP-select B Lichrosphere~ column （250 mm x 4 ram, 5 lam, Merck） using water containing 0.1% glacial acetic acid and acetonitrile as the mobile phase in a gradient elution. The eluents were monitored by a photo diode array detector at 245 and 275 nm. Based on signal to noise ratio of 3 and 10 the LOD of CDRI 99/411 was 0.55 μg/mL, while the LLOQ was 1.05 μg/mL. The calibration curves were linear in the range of 1.05- 68 μg/mL. Precision of the method was determined by inter- and intra-assay variations within the acceptable range.
基金supported by the Natural Science Research of Jiangsu Higher Education Institutions of China(No.20KJA460005)Jiangsu Postgraduate Innovation Program(No.SJCX24_2156)Yancheng Key Research&Development(Industrial Support)Program(No.BE2023028).
文摘Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun drilling.304 stainless steel has good corrosion and heat resistance,and is widely used in various industries.However,high hardness,poor plasticity,and characteristics of sticking knives have always restricted its development in engineering applications.Therefore,this paper uses 304 stainless steel as the research object and performs process parameter optimization and tool wear experiments.Firstly,based on the optimization experiment of process parameters,the influence of cutting speed and feed rate on drlling force and hole wall roughness is analyzed.The process parameters of the subsequent experiment are optimized as follows:spindle speed is 1270r/mm,feed rate is 0.02 mm/r,and oil pressure is 3 MPa.Secondly,based on the tool wear experiment,the variation law of tool wear and tool wear form is studied.With the help of scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS),the tool wear mechanism of deep hole gun drilling 304 stainless steel is expounded.Finally,the influence of tool wearon the processing quality isrevealed,and the suggestion of tool regrinding is put forward.
文摘Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
