|
A NEW APPROACH TO INCREASE THE ATTAINABLE RICE YIELD IN INTENSIVE IRRIGATED RICE SYSTEMS OF ZHEJIANG PROVINCE, CHINA
WANG Guang-huo, Dobermann, A., Witt, C., FU Rong-xing, SUN Qing-zu
Journal of Zhejiang University-SCIENCE A (Applied Physics & Engineering), 2001, 2(2): 196-203.
https://doi.org/10.1631/jzus.2001.0196
A new site-specific nutrient management approach was developed to break the apparent attainable yield barrier of 6 t·ha-1 in the double rice cropping system of Zhejiang. On-farm experiments involving 21 rice-growing farmer families and NPK long-term experiments commenced in 1997 in the central part of Zhejiang Province to assess the status of soil fertility and productivity under intensive rice-rice cropping. A new site-specific nutrient management (SSNM) approach has been developed for this studied area. Field-specific fertilizer recommendations are calculated considering indigenous nutrient supply, reasonable grain yield targets and corresponding nutrient demand, nutrient balance and nutrient use efficiency, as well as socio-economic factors. The agronomic performance of SSNM was tested against the farmer\'s fertilizer practice (FFP) in four 1998-1999 cropping seasons. Across seasons and years, SSNM consistently increased plant nutrient uptake, grain yield and profit by about 10%-15% compared to the FFP. Yield levels of 7.5 t·ha-1 or more seem achievable and sustainable through introduction of SSNM and improved extension services in Zhejiang Province.
|
|
HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING
DING Yu-ting, SANG Wei-guo, Jin Z., Harper W.J.
Journal of Zhejiang University-SCIENCE A (Applied Physics & Engineering), 2001, 2(2): 204-208.
https://doi.org/10.1631/jzus.2001.0204
Cheese slurries,made from fresh Swiss cheese curd, were treated at 345 or 550 MPa for 10 or 30 minutes in an isostatic press at 25 °C. The slurries were ripened at 30 °C for 0, 3 and 5 days. The growths of coliforms, yeasts and molds, starter bacteria (Lactococci and Streptococci), non-starter lactic acid bacteria (Lactobacilli), and presumptive coagulase-positive Staphylococcus were determined. An electronic nose was used to evaluate aroma development of the cheese slurries. Commercial Swiss cheeses with different ages were used as aroma references.The degree of inactivation of organisms was found to be a function of pressure intensity, exposure time, type of organism, and cheese slurry pH. In general, slurries treated at a higher pressure and with a longer exposure time showed a greater reduction in numbers and had less out-growth of organisms during ripening. Coliforms, yeasts and molds were completely inactivated at the pressures and time used. Starter bacteria appeared to be more resistant to being inactivated by high pressure treatment and had a greater out-growth rate than Lactobacilli and Staphylococci.Based on canonical analysis, nineteen samples for each batch were assigned to three groups. In general, higher intensity of pressure or longer exposure time caused less aroma development in the cheese slurries. When the cheese curd was incubated overnight prior to making the cheese slurries, stronger slurries with stronger aroma were observed. This study provided an explanation of the relative importance of relationships among high pressure treatment, starter bacteria, and aroma development during accelerated ripening.
|
|
STUDIES ON METHOD FOR AQUEOUS EXTRACTION OF SOYBEAN OIL
QIAN Jun-qing
Journal of Zhejiang University-SCIENCE A (Applied Physics & Engineering), 2001, 2(2): 209-213.
https://doi.org/10.1631/jzus.2001.0209
Water extraction of soybean oil was studied to find the optimal conditions for recovery of oil pre-enriched protein and for aqueous extraction of soybean oil. Orthogonal tests were employed in the procedures of oil pre-enrichment and aqueous extraction. Soybeans were crushed to pass a 40 mesh sieve, soaked under the optimum conditions (solid/water=1/5(w/v), 40 °C, pH 10, 3 h) and water-ground to 100 mesh, stirred in 65 °C water for 20 min, and centrifuged at 1400 g to separate oil pre-enriched protein. The protein yield was 17.8 g from 100 g soybeans, which contained 62.8% oil. The oil yield was 69.0%. Optimum conditions for the aqueous extraction procedure were: solid-to-water ratio 1:2, pH 9.0, time 30 min, stirring in boiling water bath, stationary time 10 min, centrifuge at 3600 g for 10 min. Experimental values showed that the oil yield after aqueous extraction from oil pre-enriched protein reached 88.3%, so the total oil extraction rate was 60.8%.
|
23 articles
|