Weeds normally grow in patches and spatially distributed in field. Patch spraying to control weeds has advantages of chemical saving, reduced cost and environmental pollution. Advent of electro-optical sensing capabil...Weeds normally grow in patches and spatially distributed in field. Patch spraying to control weeds has advantages of chemical saving, reduced cost and environmental pollution. Advent of electro-optical sensing capabilities has paved the way of using machine vision technologies for patch spraying. Machine vision system has to acquire and process digital images to make control decisions. Proper identification and classification of objects present in image holds the key to make control decisions and use of any spraying operation performed. Recognition of objects in digital image may be affected by background, intensity, image resolution, orientation of the object and geometrical characteristics. A set of 16, including 11 shape and 5 texture-based parameters coupled with predictive discriminating analysis has been used to identify the weed leaves. Geometrical features were indexed successfully to eliminate the effect of object orientation. Linear discriminating analysis was found to be more effective in correct classification of weed leaves. The classification accuracy of 69% to 80% was observed. These features can be utilized for development of image based variable rate sprayer.展开更多
Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioav...Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.展开更多
Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla...Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.展开更多
Hexamethoxymethylmelamine（HMMM） with polyols such as triethylene glycol （T<sub>3</sub>EG） can be cross-linked and cured by a special acid catalyzed transetherification, and multiacrylates, such as tetr...Hexamethoxymethylmelamine（HMMM） with polyols such as triethylene glycol （T<sub>3</sub>EG） can be cross-linked and cured by a special acid catalyzed transetherification, and multiacrylates, such as tetraethylene glycol diacrylate （T<sub>4</sub>EGA）, can be cross-linked展开更多
文摘Weeds normally grow in patches and spatially distributed in field. Patch spraying to control weeds has advantages of chemical saving, reduced cost and environmental pollution. Advent of electro-optical sensing capabilities has paved the way of using machine vision technologies for patch spraying. Machine vision system has to acquire and process digital images to make control decisions. Proper identification and classification of objects present in image holds the key to make control decisions and use of any spraying operation performed. Recognition of objects in digital image may be affected by background, intensity, image resolution, orientation of the object and geometrical characteristics. A set of 16, including 11 shape and 5 texture-based parameters coupled with predictive discriminating analysis has been used to identify the weed leaves. Geometrical features were indexed successfully to eliminate the effect of object orientation. Linear discriminating analysis was found to be more effective in correct classification of weed leaves. The classification accuracy of 69% to 80% was observed. These features can be utilized for development of image based variable rate sprayer.
文摘Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.
文摘Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.
文摘Hexamethoxymethylmelamine（HMMM） with polyols such as triethylene glycol （T<sub>3</sub>EG） can be cross-linked and cured by a special acid catalyzed transetherification, and multiacrylates, such as tetraethylene glycol diacrylate （T<sub>4</sub>EGA）, can be cross-linked
