煮糖结晶过程是一非线性、慢时变过程。
Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied process.
作者认为其主要原因是煮糖结晶过程异常复杂,耦合性又比较强。
Main reasons are abnormal complexity and strong coupling in the boiling sugar crystallization process.
煮糖结晶过程是一非线性、慢时变过程,其内部机理复杂,各变量间相互耦合,建立机理模型相对困难。
Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied proces.
本文的主要工作就是基于间歇式入料蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法,以提高蔗糖结晶的速度、缩短煮糖时间、降低能耗。
This paper demonstrates the efficient method of process control based on the batch raw sugar crystallization mechanism model to improve the crystal rate , shorten the crystal time and the wastage.
本文的主要工作是基于蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法,以提高蔗糖结晶的速度、缩短煮糖时间、节约能源和提高产品质量。
This work demonstrates the efficient method of process control based on the batch raw sugar crystalliser model to improve the crystal rate and shorten the crystal time.
本文的主要工作是基于蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法,以提高蔗糖结晶的速度、缩短煮糖时间、节约能源和提高产品质量。
This work demonstrates the efficient method of process control based on the batch raw sugar crystalliser model to improve the crystal rate and shorten the crystal time.
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