Agriculture Commons^™

Abridged Submission Guidelines

Professional Agricultural Workers Journal

No abstract provided.

A Baseline Documentation Report For The Delta Wind Birds Sky Lake Nature Reserve, James Dubberly

Honors Theses

The purpose of this baseline documentation is to conduct a report on our subject property and discuss the findings. A conservation easement is established by upholding a certain standard of a property’s current condition which makes a baseline documentation necessary for an easement to be enacted. Baseline documentation reports are used as a resource to monitor and enforce the legal agreements of the conservation easement. The subject property is currently owned by the Delta Wind Birds organization. In our scenario, this documentation report will serve to aid in the conversion of our subject property into a conservation easement in which …

Evaluation Of Carbon Accounting Tools Available To Mixed Farming Enterprises In Western Australia, Richard Brake

Climate Science Published Reports

In recent years consumers and the general public have become increasingly more cognisant of the environmental impact, through the emitting of greenhouse gases measured as carbon dioxide equivalent (CO2e), that the production of goods and services they consume have on the world. Global corporate businesses either through desire or market driven necessity are at the forefront of measuring and reducing their carbon footprint and in doing so placing pressure on suppliers to reduce theirs.

The impact of carbon emissions from agricultural enterprises and the role that the agricultural industry plays in the level of carbon emitted or sequestered continues to …

Detection Of European Aspen (Populus Tremula L.) Based On An Unmanned Aerial Vehicle Approach In Boreal Forests, Anton Kuzmin, Lauri Korhonen, Sonja Kivinen, Pekka Hurskainen, Pasi Korpelainen, Topi Tanhuanpää, Matti Maltamo, Petteri Vihervaara, Timo Kumpula

Aspen Bibliography

European aspen (Populus tremula L.) is a keystone species for biodiversity of boreal forests. Large-diameter aspens maintain the diversity of hundreds of species, many of which are threatened in Fennoscandia. Due to a low economic value and relatively sparse and scattered occurrence of aspen in boreal forests, there is a lack of information of the spatial and temporal distribution of aspen, which hampers efficient planning and implementation of sustainable forest management practices and conservation efforts. Our objective was to assess identification of European aspen at the individual tree level in a southern boreal forest using high-resolution photogrammetric point cloud …

Analysis Of Fatty Acid Profile In Metabolites And Cells Of Five Bifidobacterium Strains By Gc-Ms, Chen Shi-Yang, Liu Feng-Ying, Chen Hui-Min, Chen Li-Jun, Chen Shu-Xing

Food and Machinery

Gas chromatography-mass spectrometry (GC-MS) was used to analyze fatty acid profile in metabolites and cells of five strains of Bifidobacterium. The results showed that the fatty acid content of different Bifidobacterium was significantly different among the metabolites, and there were some differences among the cells. Differences of fatty acid were also found among the same Bifidobacteriium strains derived from different sources. Methyl palmitate (C_16:0), methyl lignocerate (C_24:0), and methyl stearate (C_18:0) were the main fatty acids in metabolites and cells of the five strains. Among them, the C_16:0 was significantly different (P＜0.05), and …

Rheological Properties Of Fenugreek Gum On Improving The Safety Of Drinking Water In Nursing Dysphagia, Hao Lu-Lu, Wang Ling, Shang Long-Chen, Li Bin

Food and Machinery

In this paper, according to the American Dysphagia Diet standard, based on the viscosity at 50 s^-1, fenugreek gum was prepared into thickening fluids with viscosity of 180 cP(nectar),1 000 cP(honey) and 2 500 cP(pudding), that the rheological properties had been systematically studied to evaluate the potential of fenugreek gum in improving the safe drinking water of patients with dysphagia. And then the rheological properties of fenugreek gum prepared at different temperatures were further explored. The results showed that the dissolution temperature was the key to whether the rheological properties of fenugreek gum meet the requirements of drinking …

Determination Of Total Fluorine In Tea By Nuclear Magnetic Resonance Spectroscopy Combined With Oxygen Bomb Combustion, Zhou Mi, Han Zhi, Zhu Zheng-Wei, Zhu Song-Song, Wang Hui-Xia, Jiang Feng, Zhu Qian

Food and Machinery

Quantitative analysis of total fluorine in tea was established by using ¹⁹F quantitative nuclear magnetic resonance combined with the pretreatment method of oxygen bomb combustion. The ¹⁹F qNMR method used the signal characteristic of fluoride ion at δ=-119 as the qualitative peak and the signal characteristic of trifluoroacetic acid at δ=-75 as the internal standard peak. The fluorine-containing substances in tea sample was burned by oxygen bomb and converted into inorganic fluorine. Mixed metal chelating agent which included sodium citrate and disodium EDTA was added to eliminate interference and then the absolute content of fluoride ion in tea …

International Experiences And Inspirations Of Dairy Product Safety And Quality Supervision, Zhang Li-Ping

Food and Machinery

At present, the quality and safety supervision of dairy products in China are facing many challenges. Some successful experiences and advanced technologies in dairy product quality and safety supervision, safety risk assessment, quality standards and safety standards, management mode, and the examination system of in developed countries, such as Europe and the United States, were reviewed. It was concluded that, to improve the Chinese dairy products quality and safety supervision system, the integrated use of economic, administrative and legal means should be used to strengthen the macro-control. Moreover, strategies including constructing a safety-oriented inspection and testing system, speeding up technical …

Conjugate Tooth Profile Solution And Meshing Analysis Of Harmonic Drive Based On Envelope Theory, Li Peng-Chao, He Xue-Ming, Lu Li-Xin, Lin Zi-Dong

Food and Machinery

In order to solve the problem of complex derivation of conjugate tooth profile in harmonic drive, a method based on the trajectory envelope of flexspline is used to solve the conjugate tooth profile, and the different tooth height along the axial direction of the flexspline profile is adjusted to avoid interference between the flexible gear and the conjugate steel gear. In order to analyze the influence of tooth root circle radius and torque on the stress of flexspline, a multi-body contact model was established by ANSYS Workbench to explore the influence of root circle radius and torque on the stress …

Anomaly Vibration Detection Method Of The Refrigeration Compressor Based On Autoencoder, Wang Yuan-Tao, Feng Tao, Sun Qia, Wang Jing, Wang Yi-Han

Food and Machinery

The compressor is the core component of refrigeration equipment. This paper proposeed a method of anomaly vibration detection of refrigeration compressor based on autoencoder technology in order to solve the quality control problems in the production process of refrigeration compressor. The principle and process of anomaly vibration detection were given, based on autoencoder and the acquisition method of compressor vibration signal sample. The relationship was studied between the mean square error of the input and output of the autoencoder and the distribution of the signal samples. By means of the autoencoder model, the decision fundament of the abnormal vibration of …

Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua

Food and Machinery

Taking the fourth-stage transmission system of the konjac flour machine as the research object, a multi-body dynamic model was established based on the straight tooth synchronous belt and double helical synchronous belt with new profile, and the influence of the tooth line shape on the belt tooth stress and system vibration was analyzed. Then the influence of the structural parameters of the helix angle and the dislocation coefficient between the teeth on the dynamic performance of the transmission system were investigated. The results showed that when the toothed helix angle β was 30° with the inter-tooth dislocation coefficient k of …

Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang

Food and Machinery

A laser scanning contour measuring device for brown rice was developed. The mechanism principle of the device was adapted to the point cloud data collection representing the geometric characteristics of brown rice. It has the functions of mutually vertical triaxial movement and two-axis rotation to realize the circular sweep of the ellipsoid of brown rice, the deflection of the embryo and the linear sweep of its main section. The ellipsoid of brown rice was measured by circular discrete and continuous laser scanning. The results showed that the continuous and discrete scanning data were consistent in describing the surface of brown …

Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi

Food and Machinery

From the perspective of design, the cultural gene method was introduced to collect and sort out The Tea Road cultural gene. The tea brand packaging of The Tea Road in Hunan and Hubei was used as an example, the application types and the visual expression in its design were analyzed. Our study would provide new ideas for the packaging design of different tea brands.

Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong

Food and Machinery

A new process for subcritical extraction of Cucumariafrondosa oil was established using freeze-dried Cucumariafrondosa visceral which is rich in lipid active substances. The subcritical extraction conditions were optimized by single factor and response surface methodology, and the best extraction process was obtained: material-liquid ratio 1∶3 （g/mL）, extraction pressure 0.4 MPa, extraction times 5 times, extraction time 56.18 min, extraction temperature 48.55 ℃, extraction rate 23.38%. By comparing the physical and chemical indexes of oil extracted by different methods and gas chromatography-mass spectrometry (GC-MS) graphs, the physicochemical indexes of oil extracted by subcritical method are better than other methods, the content …

Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin

Food and Machinery

Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids …

Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu

Food and Machinery

Taking the Qiuxiang pear wine as the raw materials, Huniang 1.01 acetic acid bacteria as the strain, and the total acid content as the index, the response surface methodology was used to optimize the fermentation process of fruit vinegar, and its antioxidant capacity was evaluated. The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows: the inoculation amount of acetic acid bacteria was 9.4%, the fermentation time was 6 d, the fermentation temperature was 31 ℃, and the initial pH was 4.5. The fruit vinegar obtained under these conditions, which the total …

Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi

Food and Machinery

In order to improve the stability of the moisture content after cutting in the production process of silk making, the matching degree of the indexes between the moisture content at the outlet of loose moisture return, the moisture content at the outlet of moistening leaf feeding and the moisture content after cutting was guaranteed. The steady state data samples of “Yunyan (A)” brand silk production process was selected and the influence variables of the model were analyzed by Recursive Feature Elimination Method (RFE). Based on the temperature and humidity prediction model of the workshop, Monte Carlo simulation, Neural Network algorithm …

Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei

Food and Machinery

In this review, the application scope of molasses was summarized, and the main active substances and their physiological activities of sugarcane molasses and beet molasses were introduced. In addition, the development prospect of molasses active substances was prospected.

Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping

Food and Machinery

The aptamers used for screening various food hazards, such as pathogens, biotoxins, antibiotics, veterinary drugs, pesticides, heavy metal ions and so on, was firstly introduced in this review, and then the advances in simultaneous detection of these food hazards based on aptasensor were summarized. Finally, the future prospects were discussed in the perspectives section.

Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei

Food and Machinery

In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.