利用统计分析软件SPSS 10.0多元逐步线性回归的方法,研究了小麦粉理化指标,包括灰分、蛋白质含量、面筋含量和质量、粉质、拉伸、吹泡和RVA黏度指标与主要面制食品,馒头、面条和面包加工品质的关系。结果表明:吹泡L值、粉质稳定时间、...利用统计分析软件SPSS 10.0多元逐步线性回归的方法,研究了小麦粉理化指标,包括灰分、蛋白质含量、面筋含量和质量、粉质、拉伸、吹泡和RVA黏度指标与主要面制食品,馒头、面条和面包加工品质的关系。结果表明:吹泡L值、粉质稳定时间、吸水率和面筋指数与面包品质呈极显著正相关;拉伸能量和降落数值与馒头评分正相关,吹泡P/L,小麦粉b*值则呈负相关;吹泡P/L和回生值与面条品质负相关,最终黏度、拉伸能量、湿面筋含量、面片24 h L*等与面条品质呈正相关。在研究面制品原料用小麦粉质量评价时,既可以使用粉质和拉伸仪指标,也应对吹泡和黏度指标给予足够的重视,尤其是RVA黏度指标在评价面条用小麦粉中的应用,更应该在以后的项目中进行深入细致的研究。展开更多
An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas he...An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of <em>p</em> < 0.05. These properties were optimized to determine the generate regression models using 3D model plot. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 101.9 kg/h, 46.44% (wood-fired);70.34% (gas-fired), 13.5 g (wood-fired);and 25.5 g (gas-fired), 150<span style="white-space:nowrap;">˚</span>C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.展开更多
Two significant findings compel a rethink of physical theories. First, using a 7-billion-year-old gamma-ray burst, Nemiroff (2012) showed that quantum foam could not exists. And second, Solomon (2011) showed that grav...Two significant findings compel a rethink of physical theories. First, using a 7-billion-year-old gamma-ray burst, Nemiroff (2012) showed that quantum foam could not exists. And second, Solomon (2011) showed that gravitational acceleration is not associated with the gravitating mass, that gravitational acceleration g is determined solely by τ the change in time dilation over a specific height multiplied by c2 or g = τc2. Seeking consistency with Special Theory of Relativity, as means to initiate this rethink, this paper examines 12 inconsistencies in physical theories that manifest from empirical data. The purpose of this examination is to identify how gravitational theories need to change or be explored, to eliminate these 12 inconsistencies. It is then proposed that spacetime is much more sophisticated than just a 4-dimensional continuum. And, that the Universe consists of at least two layers or “kenos” (Greek for vacuous), the 4-dimensional kenos, spacetime (x, y, z, t) and the 3-dimensional kenos, subspace (x, y, z) that are joined at the space coordinates (x, y, z). This explains why electromagnetic waves are transverse, and how probabilities are implemented in Nature. This paper concludes by proposing two new instruments and one test, to facilitate research into gravitational fields, the new torsion-, tension- and stress-free near field gravity probe, the gravity wave telescope, and a non-locality test.展开更多
文摘利用统计分析软件SPSS 10.0多元逐步线性回归的方法,研究了小麦粉理化指标,包括灰分、蛋白质含量、面筋含量和质量、粉质、拉伸、吹泡和RVA黏度指标与主要面制食品,馒头、面条和面包加工品质的关系。结果表明:吹泡L值、粉质稳定时间、吸水率和面筋指数与面包品质呈极显著正相关;拉伸能量和降落数值与馒头评分正相关,吹泡P/L,小麦粉b*值则呈负相关;吹泡P/L和回生值与面条品质负相关,最终黏度、拉伸能量、湿面筋含量、面片24 h L*等与面条品质呈正相关。在研究面制品原料用小麦粉质量评价时,既可以使用粉质和拉伸仪指标,也应对吹泡和黏度指标给予足够的重视,尤其是RVA黏度指标在评价面条用小麦粉中的应用,更应该在以后的项目中进行深入细致的研究。
文摘An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of <em>p</em> < 0.05. These properties were optimized to determine the generate regression models using 3D model plot. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 101.9 kg/h, 46.44% (wood-fired);70.34% (gas-fired), 13.5 g (wood-fired);and 25.5 g (gas-fired), 150<span style="white-space:nowrap;">˚</span>C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.
文摘Two significant findings compel a rethink of physical theories. First, using a 7-billion-year-old gamma-ray burst, Nemiroff (2012) showed that quantum foam could not exists. And second, Solomon (2011) showed that gravitational acceleration is not associated with the gravitating mass, that gravitational acceleration g is determined solely by τ the change in time dilation over a specific height multiplied by c2 or g = τc2. Seeking consistency with Special Theory of Relativity, as means to initiate this rethink, this paper examines 12 inconsistencies in physical theories that manifest from empirical data. The purpose of this examination is to identify how gravitational theories need to change or be explored, to eliminate these 12 inconsistencies. It is then proposed that spacetime is much more sophisticated than just a 4-dimensional continuum. And, that the Universe consists of at least two layers or “kenos” (Greek for vacuous), the 4-dimensional kenos, spacetime (x, y, z, t) and the 3-dimensional kenos, subspace (x, y, z) that are joined at the space coordinates (x, y, z). This explains why electromagnetic waves are transverse, and how probabilities are implemented in Nature. This paper concludes by proposing two new instruments and one test, to facilitate research into gravitational fields, the new torsion-, tension- and stress-free near field gravity probe, the gravity wave telescope, and a non-locality test.
