Abstract:作者研究了甜菊甙分离过程中的提取液和大孔径吸附树脂解吸液的絮凝工艺。对Ca(OH)_2调节的各种pH值条件下去杂效果及机理作了探讨,发现pH在7—8间各种非糖甙杂质除去率较高。在比较了各种絮凝剂的絮凝效果及脱色率后,发现聚氯化铝的絮凝效果及脱色最佳。

Abstract:It was a rapid and effective way of isolation of flavor to apply headspace method by using porapak as an absorbent for concentrating aromas from crushed roasted sesame seeds at room temperature. After desorption by heating the absorbent in a specialy desi

Abstract:IN order to reduce energy consumption and improve economic efficency, reforming the existing thermal energy system is imperative. This paper discusses an approach on this subject.

Abstract:Introduces computer aided test technology for electric rice cooker, including the transducers which measure parameters, system interface and software configuration, the improvement of measurement accuracy, and the anti-interference methods for improving w

Abstract:Presents a new dessign program of dynamic pressure radial sliding, bearing in person-computer dialogue. The advantage of this program is successive, automatic and easy to operate.

Abstract:Presents a tabular calculating method to solve dimensional chains. It is universally applicable to all linear dimensional chains, Owiing to avoiding using complicated formulas, the dimensional chain calculation hecomes easv and simple.

Abstract:Until now, sieve of eratosthenes' is still the only method for deciding a natural number to be a prime. Unfortulatly, the checking procedure is too complicate for large numbers. This paper establishes a new method based on a theory discussed here shows th

Abstract:设A和B都是自然数的集合,C是它们的和。A的渐近密率为α。假定B是自然数的一个渐近基底,λ是B的渐近平均阶数。C=A B的渐近密率为γ,得到了用α和λ估计γ的几个定理。

Abstract:Based on some stylistic russian vocabularies of science and technology, and the writer's own experience in teaching. The present article takes rich vocabulary to deal with some characteristics of the stylistic vocabularies of science and technology, so it

Abstract:Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments. The proportion of the noodle end powder to be mixed with wheat flour, the parameters of mixing technolog