Guilan, a well-known province in rice production in Iran, has been facing water shortage and water degradation. In order to study the effects of salinity stress as well as water stress on rice a pot ...experiment was conducted at Rice Research Institute of Iran. Five water salinity levels: fresh water (EC = 1 dS m-1), 2, 4, 6 and 8 dS m-1 and five irrigation regimes: continues flooding, Alternative Wetting and Drying (AWD), intermittent irrigation at 100, 90 and 80 percent of field capacity (FC) were considered as irrigation treatments. The results showed severe effects of water and salinity stresses on rice yield and yield components. Fresh water produced the highest yield, 18.57 gr pot-1, whereas, the yield in salinity levels of 2, 4, 6 and 8 dS m-1 were 13.78, 5.78, 3.61 and 0.74 gr pot-1, respectively, with the yield losses of 25, 70, 80 and 97%, respectively. Intermittent irrigation at FC produced the highest yield. The yield increased 8 and 13% in AWD and intermittent irrigation at FC treatments respectively, while it decreased 8 and 27% in intermittent irrigation at 80 and 90% of FC treatments as compared with continues flooding treatment. The highest yield with application of intermittent irrigation at FC was valid only in water salinity less than 4 dS m-1. When water salinity was higher than 4 dS m-1 all irrigation methods gave the same yield. This study showed that the best method to use saline water was intermittent irrigation at FC with EC = 2 dS m-1. In case of more salinity, mixing fresh and saline water and intermittent irrigation can mitigate the severe effects of salinity on rice.
To aid the formation of the suggested areas of permanently protected agricultural land, an allocation algorithm was developed and used to establish the irrigation water use potential of surface ...waters streams, reservoirs, groundwater and treated municipal wastewater, with the case study area of Slovenia. The result is a map of the irrigation water use potential, regarding the location and water source use suitability for irrigation. The map shows areas where the permanent protection of agricultural land would be either most suitable either least suitable. The appearance of the map depends on several water management aspects, i.e. water demand management, water use administration, the targeted management of water infrastructure and the development of new water sources.
U radu je modelirana i optimirana hidratacija zrna radi ubrzavanja prerade soje, pri čemu se pokušao ostvariti maksimalni prinos mase, usvajanje vode i retencija proteina. Metodom odzivnih površina ...te umjetnom neuralnom mrežom i genetskim algoritmom optimirane su sljedeće varijable procesa: omjer zrna soje i vode (optimalni omjer od 1:2,48 i 1:1,19), vrijeme (2 odnosno 8 sati) i temperatura (40 i 45, 1 °C). Tako je pronađena bolja alternativa klasičnom postupku namakanja zrna soje koji se učestalo koristi u industriji, a zahtijeva veliki utrošak vremena. Na osnovi rezultata razvijen je vrlo precizan model neuralne mreže (koeficijent regresije od 0,9443). Genetskim su algoritmom predviđeni optimalni uvjeti prerade, a učinkovitost je modela umjetne neuralne mreže i genetskog algoritma potvrđena ispitivanjem (koeficijent determinacije R2=0,938 i srednja kvadratna pogreška MSE=5,9299). Metodom odzivnih površina također je razvijen točan model procjene prinosa mase, usvajanja vode i retencije proteina (R2=0,8890–0,9297 i MSE=0,80–4,94).
Tradicionalne metode obrade crnih maslina obuhvaćaju niz postupaka namakanja prije fermentacije. U ovom je radu istražen utjecaj takve prethodne obrade na spontanu fermentaciju maslina Kalamata. ...Utvrđeno je da je njihovim namakanjem uklonjena značajna količina i organskih spojeva ugljika i fenolnih spojeva. Najviše ih je pronađeno u vodi nakon četiri namakanja, a daljnjim namakanjem nije se povećala količina ispranih tvari. Mikrobiološkom analizom vode nakon namakanja utvrđen je veliki broj bakterija (uključujući i mliječno-kisele bakterije) i kvasaca. Ponovljenim namakanjem uklonjeni su inhibitorni fenolni spojevi, što dovodi do smanjenja lag faze i porasta specifične brzine rasta kvasaca i
mliječno-kiselih bakterija tijekom naknadne spontane fermentacije maslina. Međutim, nakon 13 uzastopnih namakanja pojačao se rast plijesni što uzrokuju kvarenje tijekom fermentacije.