搜索结果: 1-6 共查到“工学 storage time”相关记录6条 . 查询时间(0.125 秒)
Simulation of storage time versus reverse bias current for p+n and pin diodes
Reverse recovery pin diode semiconductor devices semiconductor devices simulation
2011/3/22
In this study, the reverse-recovery behaviors of pin and p+n diodes were simulated as a function of the reverse current and carrier lifetime. For this purpose, a 1-D simulation program was written to ...
基于CT和图像处理的苹果贮藏期预测模型（Forecast Model of Apple Storage Time Based on CT Technology and Image Processing）
苹果 贮藏期 CT无损检测技术 图像处理
2010/12/29
应用CT技术扫描不同贮藏期的富士苹果，获取含有不同贮藏期信息的CT图像，并对CT图像及图像直方图进行对比分析。结果发现,苹果的CT图像随着贮藏时间的延长呈现增亮的趋势，直方图呈现明显的双峰特性，其中代表果肉区域的右峰随着贮藏时间的延长而呈现右移的趋势。设计了一种简单快速的图像处理算法，计算CT图像的特征点灰度均值，将其与贮藏时间相对照，建立图像平均灰度值与贮藏时间的线性关系。实验验证表明该模型的预...
低温物流过程中果蔬贮藏期预测模型与预测器（Storage Time Prediction Model and the Predictor of Fruits and Vegetables in Cold Chain）
果蔬 贮藏期 预测器 低温物流
2009/12/28
基于能量守恒原理，推导了基于0℃贮运条件下剩余贮藏期的计算式。结合现有的实验数据，在0～20℃范围内，得出了8种蔬菜贮藏期与贮藏温度之间的关系式和在0℃贮运条件下的贮藏期预测方程。经过芹菜在0、2、4、6和8℃的储藏实验证明，理论推导出的贮藏期与实验所得贮藏期相差时间不超过2d。并综合信息无线发送技术，开发了具有库存管理功能的果蔬贮藏期预测器，实际运用结果表明，预测结果具有较高的精度。
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfıkebir Breads
Vakfı kebir bread sourdough loaf weight crumb hydration capacity moisture crumb texture
2009/1/8
Vakfıkebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this research was to introduce VB and compare the properties of traditi...
Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
yogurt lactic acid bacteria acidification viscosity
2008/3/28
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...