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鹿肉盐溶蛋白热诱导凝胶特性影响因素试验（Properties of Venison Protein Gelatin and Mathematical Model）
鹿肉 盐溶蛋白热诱导凝胶 持水性 断裂强度
2010/12/28
通过单因素试验研究各因素对鹿肉盐溶蛋白热诱导凝胶特性参数的影响，得出：持水性和断裂强度随食盐、六偏磷酸钠、焦磷酸钠和多聚磷酸钠用量的增加先增大后减小，粘度随其用量增加逐渐增大；随着pH值增大，持水性先显著后缓慢增大，断裂强度和粘度先增大后减小；随着温度升高，持水性先减小后增大，断裂强度先增大后减小，粘度先显著后缓慢增大。借助均匀组合设计试验和二次多项式回归方程探讨各因子与凝胶特性参数间关系，得到各...
Simulation mathematical model of expert system for working processes management
expert system simulation mathematical models agricultural technological systems
2014/2/26
The elementary simulation mathematical models presented in this article are related with the sub-system Crop production of the expert system for the decision support in technological and working proce...
Development of a Mathematical Model Using Dimensional Analysis for Predicting the Friction Losses in Drip Irrigation Laterals with Cylindrical Type In-Line Emitters
Drip irrigation emitters friction loss mathematical model dimensional analysis
2009/1/13
This paper presents a prediction model developed using dimensional analysis for friction losses in drip irrigation laterals. Drip irrigation laterals with cylindrical type in-line emitters placed at d...