加工温度、物料含水量对系统参数和大米膨化产品质量指标的影响极显著。
The system parameters and rice extrudate properties index were affected significantly by moisture content and barrel temperature.
本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。
A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.
根据性能指标要求设计了状态反馈控制器，从而提高控制系统的品质。
According to performance index, a states feedback controller was also designed to improve the performance of the control system.
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