Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological c...Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.展开更多
"Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also t..."Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality.展开更多
Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contributi...Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contribution from potential non-biomass burning sources,such as cooking.To address this,we examined the dynamic variation and sources of levoglucosan using a chemical ionization mass spectrometer and other advanced instruments during Beijing’s summer of 2021.The average mass concentration of levoglucosan and its isomer(C_(6)H_(10)O_(5))was 0.025±0.014μg/m^(3),constituting 0.55%±0.32%of total organic carbon(OC)in this campaign.Despite cooking emissions contributing significantly to the organic aerosol(OA,20%),levoglucosan and its isomers correlated more strongly with biomass-burning related tracers(R>0.6),black carbon(R=0.72)and less so with cooking-related sources(R=0.3).This indicates that levoglucosan is primarily dominated by biomass-burning emissions rather than cooking in Beijing’s urban areas during summertime.The diurnal variation of levoglucosan concentrations highlighted the importance of daytime and nocturnal biomass burning emissions during polluted periods in Beijing.Using levoglucosan as a tracer to quantify the biomass burning OC(BBOC),we found good agreement on the time series of BBOC between the tracermethod and other independent source apportionmentmethod.This reaffirms the reliability of levoglucosan as a biomass burning tracer.Biomass burning contributed an average of 7%-8%to OC,highlighting its significant impact on Beijing’s summer air quality.Our study enhances understanding of biomass burning influences on ambient aerosol in typical urban areas.展开更多
Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to prov...Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.Methods Sixteen PM_(2.5)-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS.The health hazards of these PAHs in the Handan City population(stratified by age and sex)were predicted using the incremental lifetime cancer risk(ILCR)model.The respiratory deposition doses(RDDs)of the PAHs in children and adults were calculated using the PM_(2.5)deposition rates in the upper airway,tracheobronchial,and alveolar regions.Results The total concentrations of PM_(2.5)-bound PAHs ranged from 61.10 to 403.80 ng/m3.Regardless of cooking styles,the ILCRtotal values for adults(1.23×10^(-6)to 3.70×10^(-6))and older adults(1.28×10^(-6)to 3.88×10^(-6))exceeded the acceptable limit of 1.00×10^(-6).With increasing age,the ILCRtotal value first declined and then increased,varying substantially among the population groups.Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights.Furthermore,barbecue,Sichuan and Hunan cuisine,Chinese cuisine,and Chinese fast food were associated with higher RDDs for both adults and children.Conclusion ILCRtotal values exceeded the acceptable limit for both females and males of adults,with all cooking styles showing a potentially high cancer risk.Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.展开更多
Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production a...Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production and their transportation. This paper examines a series unloaded temperature and loaded (food) performance metrics for an inclined window solar box cooker (SBC) designed for Mediterranean latitudes (35.31˚N, 24.31˚E). Solar radiation analysis using two different computer software platforms (SunCalc and Autodesk Revit® with insight plug-in software) is used to date and time-stamp the solar box cooker solar input power. Performed sensible heat tests demonstrate that the solar cooker can reach unloaded internal temperatures of 120˚C at a solar irradiance of 192 W, and a first figure of merit of 0.08 to 0.105. Food cooking metrics is performed on: whole eggs-without water, and the following with water;White medium-grain rice, rice pudding, pastitsio #2 pasta and Brown small lentils. The analytical metrics reveals that their required cooking power is 13 to 53 W;cooking energy of 94 to 210 kJ and energy density is 0.2 to 0.6 kJ⋅g−1. Using day and time-stamped computed solar input power the food cooking power efficiency varies between 6% to 8.9% for three whole eggs-without water, and 16% to 35.5% for rice, pasta, and lentils cooked in water. For water-stressed communities in traditional desert and emerging drought regions a mass-based wastewater/product metrics is used to help drive the water efficiency of the solar cooking process.展开更多
基金supported by the National Natural Science Foundation of China(U20A2022 and 32372217)the National Key Research and Development Program of China(2022YFD2300700)the Free Exploration Program of State Key Laboratory of Crop Gene Exploration and Utilization in Sichuan Basin,China(SKL-ZY202216)。
文摘Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.
文摘"Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality.
基金supported by the National Key R&D Program of China(Nos.2022YFC3701000 and 2021YFA1601800)the National Natural Science Foundation of China(Nos.42230701 and 42375105)+1 种基金the Foundation for Program of Science and Technology Research(No.2024A1515011937)Guangdong Foundation for Program of Science and Technology Research(No.2023B1212060049).
文摘Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contribution from potential non-biomass burning sources,such as cooking.To address this,we examined the dynamic variation and sources of levoglucosan using a chemical ionization mass spectrometer and other advanced instruments during Beijing’s summer of 2021.The average mass concentration of levoglucosan and its isomer(C_(6)H_(10)O_(5))was 0.025±0.014μg/m^(3),constituting 0.55%±0.32%of total organic carbon(OC)in this campaign.Despite cooking emissions contributing significantly to the organic aerosol(OA,20%),levoglucosan and its isomers correlated more strongly with biomass-burning related tracers(R>0.6),black carbon(R=0.72)and less so with cooking-related sources(R=0.3).This indicates that levoglucosan is primarily dominated by biomass-burning emissions rather than cooking in Beijing’s urban areas during summertime.The diurnal variation of levoglucosan concentrations highlighted the importance of daytime and nocturnal biomass burning emissions during polluted periods in Beijing.Using levoglucosan as a tracer to quantify the biomass burning OC(BBOC),we found good agreement on the time series of BBOC between the tracermethod and other independent source apportionmentmethod.This reaffirms the reliability of levoglucosan as a biomass burning tracer.Biomass burning contributed an average of 7%-8%to OC,highlighting its significant impact on Beijing’s summer air quality.Our study enhances understanding of biomass burning influences on ambient aerosol in typical urban areas.
基金supported by the National Natural Science Foundation of China(No.52330002)the Natural Science Foundation of Beijing Municipality(No.8232020)the First Batch of Key Disciplines on Public Health in Chongqing(YWBF2022072).
文摘Objectives To characterize fine particulate matter(PM_(2.5))-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.Methods Sixteen PM_(2.5)-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS.The health hazards of these PAHs in the Handan City population(stratified by age and sex)were predicted using the incremental lifetime cancer risk(ILCR)model.The respiratory deposition doses(RDDs)of the PAHs in children and adults were calculated using the PM_(2.5)deposition rates in the upper airway,tracheobronchial,and alveolar regions.Results The total concentrations of PM_(2.5)-bound PAHs ranged from 61.10 to 403.80 ng/m3.Regardless of cooking styles,the ILCRtotal values for adults(1.23×10^(-6)to 3.70×10^(-6))and older adults(1.28×10^(-6)to 3.88×10^(-6))exceeded the acceptable limit of 1.00×10^(-6).With increasing age,the ILCRtotal value first declined and then increased,varying substantially among the population groups.Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights.Furthermore,barbecue,Sichuan and Hunan cuisine,Chinese cuisine,and Chinese fast food were associated with higher RDDs for both adults and children.Conclusion ILCRtotal values exceeded the acceptable limit for both females and males of adults,with all cooking styles showing a potentially high cancer risk.Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.
文摘Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production and their transportation. This paper examines a series unloaded temperature and loaded (food) performance metrics for an inclined window solar box cooker (SBC) designed for Mediterranean latitudes (35.31˚N, 24.31˚E). Solar radiation analysis using two different computer software platforms (SunCalc and Autodesk Revit® with insight plug-in software) is used to date and time-stamp the solar box cooker solar input power. Performed sensible heat tests demonstrate that the solar cooker can reach unloaded internal temperatures of 120˚C at a solar irradiance of 192 W, and a first figure of merit of 0.08 to 0.105. Food cooking metrics is performed on: whole eggs-without water, and the following with water;White medium-grain rice, rice pudding, pastitsio #2 pasta and Brown small lentils. The analytical metrics reveals that their required cooking power is 13 to 53 W;cooking energy of 94 to 210 kJ and energy density is 0.2 to 0.6 kJ⋅g−1. Using day and time-stamped computed solar input power the food cooking power efficiency varies between 6% to 8.9% for three whole eggs-without water, and 16% to 35.5% for rice, pasta, and lentils cooked in water. For water-stressed communities in traditional desert and emerging drought regions a mass-based wastewater/product metrics is used to help drive the water efficiency of the solar cooking process.
