Abstract:Several techniques for enterprise information system construction, especially the software architecture of distributed MIS, are systematically introduced in this paper. A typical example of developing enterprise intranet based on these techniques is prese

Abstract:生物代谢网络是一个具有高度非线性的复杂系统,如何对其进行适当的优化,一直是代谢工程领域的研究热点.MATLAB是一个应用广泛的工程计算软件,应用于代谢网络的优化,能方便、快捷得到系统的优化结果.作者以典型的代谢网络为模型,通过对目标代谢物浓度的优化来说明MATLAB在代谢网络优化中的应用.

Abstract:The effects of factors including pH, calcium, KCl, low molecult weight emulsifiers, xanthan, sucrose and the pressure of homogenization on the storage stability of fat emulsions containing alcohol were studied by measuring the viscosity and the creaming

Abstract:In this article, extracting procession and depigmentation on kojic acid production were studied.The solubility of kojic acid, type of active carbon as depigmentary agent,dosage,temperature and pH value were studied. For removing the chelated Fe 3 an

Abstract:透明质酸是一种具有特殊生理功能的高分子多糖 ,在医药和化妆品工业中有着广泛的用途 .以兽疫链球菌 (Streptococcuszooepidemicus)为生产菌株 ,葡萄糖为碳源 ,在 2 .5L小型发酵罐上对发酵过程的动力学进行了研究 ,利用功能单元理论建立了以碳源为限制性底物的动力学模型 .采用计算机对实验数据进行的计算 ,拟合出模型参数 ;对模型的适用性进行考察 ,证明了该模型有较宽的适用范围 .

Abstract:以氯仿为除菌介质 ,在温度为 2 8℃ ,pH值为 7.5及搅拌直径比为 2 / 3条件下 ,从发酵液中提取透明质酸 (HA) ,其提取率大于 97.5% ,纯度大于 97.3% .

Abstract:The study was conducted to evaluate the autolysis kinetics of brewer yeast. An unstructured kinetic model of first order was found to be capable of simulating quite satisfactorily the time course of residual suspended solids (Y) in the slurry, as well as

Abstract:全脂牛奶在室温发酵制作酸乳过程中 ,其酸度随着发酵时间的延续和微生物添加量的增加而上升 ,pH值则逐渐降低 ;而酸乳粘度则随着发酵时间的延续上升达到最高点开始下降 .当微生物添加量为 4 %～ 5% ,发酵 1 2h时 ,酸乳凝乳良好 ,口感适宜 ,活性乳酸菌总数达到 1 0 7数量级 .

Abstract:Analysis, modeling and control for fed batch fermentation process still remain a challenging issue. Based on Principal Component Analysis(PCA) and fuzzy model, a simple and efficient approach to monitor the fed batch streptomycin fermentation is present

Abstract:在研究混沌建模的基础上开发了PHB(聚 β 羟基丁酸 )混合培养过程供氧的节律控制方法 .在PHB混合培养体系中 ,二种菌共存于同一发酵罐 ,其中乳酸杆菌首先消耗葡萄糖产生乳酸 ,与此同时真养产碱杆菌消耗乳酸最终产生PHB .这是两个相互耦合的过程 ,前者为需氧过程 ,后者为厌氧过程 .实验证明供氧的节律控制能够协调互相矛盾的两种代谢过程 ,是多菌共存生态系统优化控制的新尝试 .

Abstract:提出了一种智能控制系统应用于发酵过程的新方法.该系统按功能可分成两层:底层执行数据采集、实施控制等常规任务;上层是一个实时专家系统,综合生物工程和控制工程经验指导发酵过程操作,如传感器有效性检查、事故诊断、流加策略优化等.基于智能控制策略,L-异亮氨酸发酵产率提4%,发酵时间缩短6%.

Abstract:提出了反应器生态系统的建模除了考虑菌体生长动力学、基质消耗动力学、产物生成动力学外,还应考虑流变流体动力学、生化反应能学与生化反应计量学.指出综合考虑能更有效地对反应器生态系统进行设计、控制与优化.

Abstract:主要研究了鲢鱼天然抽提物的制备工艺条件 ,着重探讨了抽提过程和酶解过程中各种影响产品风味和得率的因素 .在 9倍加水量、3%加盐量及 pH 6.8,1 0 0℃条件下先抽提 ,然后利用1 %中性蛋白酶 ,1 %木瓜蛋白酶和 0 .3%胰酶进行酶解和脱苦 ,可得到风味良好而且得率很高的鲢鱼天然抽提物 .

Abstract:选用牛肉、猪肉和鸡肉为原料,对烤肉香气成分进行了研究.采用动态吸附解吸法,在烧烤肉的同时将产生的烧烤香气吸附,吸附的香气成分经加热解吸后直接进入色谱-质谱(GC-MS)联用仪分析.3种烤肉香气成分经分离,鉴定出大量含硫、氧、氮的杂环化合物,这些化合物多数呈肉香、烤肉香、焦香和坚果香等,它们综合作用形成特征的烤肉风味,其中含硫化合物是形成肉香的关键化合物.

Abstract:为评价酸桔果皮的特征香气成分,先用同时蒸馏与萃取法(SDE)提取酸桔果皮的精油,并用硅胶柱将精油分成碳氢化合物和含氧化合物两大部分.含氧化合物部分具有果皮油的特征香气,用GC/MS对该部分进行了分析,鉴定出56种含氧化合物成分,然后用GC-Sniffing方法评价了酸桔果皮油的特征香气成分,明确了顺式氧化沉香醇、沉香醇、顺式氧化柠烯、香茅醛、香茅醇、香芹酮以及一些脂肪族醛等12种成分对酸桔果皮的香气影响.用这些成分按适当比调配成的混合液基本上能够代表原果皮的香气.

Abstract:肉糜制品的质地测定有多种方法,如W-B剪切、穿刺和压缩试验等.通过结果比较,发现3种方法测得的硬度值呈线性相关,而且每种试验硬度值和功也都线性相关.对于因样品脂肪含量不同所导致的硬度变化,压缩试验最为敏感.

Abstract:以常压层析系统纯化的碱性脂肪酶为出发蛋白,采用高效反相色谱对其进一步分离纯化,达到N末端氨基酸测序及肽谱分析所需的纯度.用电喷雾质谱测得脂肪酶的相对分子质量为27 217±1.对该脂肪酶的胰蛋白酶水解条件及肽段的相对分子质量等进行了研究.

Abstract:研制了乙醇浓度在线监测仪 ,并对其在酵母流加生产中的应用情况进行了考察 .结果表明 ,采用乙醇浓度反馈流加培养方式 ,细胞产率和发酵活力可分别达到 0 .4 1 6g/ g和 980～ 1 1 0 0mL ,显示出良好的应用前景 .

Abstract:Thalli concentration is a key quality index in microbial growth process. In this paper, an RBF neural network was used as a soft sensor model to estimate the thalli concentration in this process, and discussed the on line tuning method for the soft senso

Abstract:The research worked on the preparation of starch sodium alkenyl succinate. Various methods were compared and major factor was discussed.

Abstract:Three groups of breeding partridge were used to study the effects of vitamin levels (150g/t, 300g/t and 450g/t ) on reproductive performance.The rate of fertilization (RF) of each group was 81.0%, 87.08%, and 89.65% respectively, the corresponding intensi

Abstract:Ketal, 2 ethyl 2 (6 methoxy 2 naphthyl) 1,3 dioxolane (4R,5R) dicarboxylic acid dimethyl ester, was synthesized using 6 methoxy 2 propionylnaphthalene and dimethyl tartrate as raw material while molecular sieve was used as catalyst instead o

Abstract:利用自由基合成途径对 2 ,3 二甲基 2 ,3 二苯基丁烷 (DMDPB)进行了合成 .在此基础上 ,对DMDPB进行了红外光谱和核磁共振谱测定 ,从实验结果确定了产物的结构 .将DMDPB、阻燃剂与聚烯烃通过挤出机成型 ,用标准方法对材料的阻燃性能进行了测定 .

Abstract:In this paper, we propose a parallel adaptive ram weighted recognition system model which can be used to process grey level image and present the description and analysis of the model in theory. One example of using this system to detect grey level imag

Abstract:According to the character of the intelligent control instruments, practical situation of controlled objects and demands of the system control quality, a neural network controller with adaptive ability was put forward in the paper. By the theory analyses

Abstract:A way of communication has been introduced through serial port for microcontroller .This way uses large scale integrated circuit. It is simple and nimble for design, and can be sufficient needed for industry-controll-system.

Abstract:The principle of obtaining Doppler free high resolution spectrum with circularly polarized pumping light and linearly polarized detecting light was discussed. A new method of obtaining high resolution spectrum was described.

Abstract:In order to promote the weavability of the sized-yarn,the author has tested the relevant indexes of sized yarn and size film, and combined the multiple linear regression with theoretical analysis to deal with the data. The relation of performance indexes

Abstract:In this article ,the concept and the structure of A skirt was introduced. An analysis was made about hemline measure of A skirt for different skirt length. The hemline request is discussed for unlike build.

Abstract:Using the methods of combined abstracts, citation, expert examinations, and fuzzy mathematics, different evaluating factors were changed into membership degree, then weighted-averaged. The core journals of food science were screened out according to the d