The composition of quality management system of rice processing enterprises and the contents of each composition were expounded.
主要论述了大米加工企业质量管理系统的组成及各个组成部分的内容。
This method could not only lay a foundation for further developing rice quality detection system by using image processing technology, but also be used to detect the ratio of other grains.
最小外接矩形计算方法不仅为进一步研究开发基于图像处理技术的稻米外观品质检测系统打下了基础，而且可用于对其他谷物进行粒型检测。
Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm.
摘要白米淀粉糊黏度测定值是稻米食用与加工品质非常重要之介量，属胚乳性状。
For understanding the structure of starch, modifying the structure of rice granule and for improving food quality, the structure change of rice granule in the processing was observed by using SEM.
透彻了解淀粉结构从而对稀饭米粒组织结构进行有效修饰是生产可接受方便稀饭的基本前提，对改善食品品质具有极其重要的意义。
Quality characteristics of milled rice kernel was studied by using a 3 Dimentional Micro slicing Image Processing System.
利用微切片3维图像处理系统对稻米的品质特性进行了探索性的研究。
Using high temperature air drying can improve drying rate and reduce processing time, but it could significantly deteriorate the milling quality of dried rice.
如果用高温热风干燥，尽管能提高干燥速率和缩短干燥时间，但在干燥过程中却严重损害了稻谷的品质。
This paper introduced the processing technology, operation processes and the product quality control of Shanniang rice wine.
该文主要介绍了善酿酒的生产工艺、操作规程及产品质量控制。
The southern high-quality rice processing fragile, high cost, which are detrimental to business competitiveness.
南方优质米加工易碎，成本高，不利企业竞争。
Compared with paddy rice, upland rice showed better processing quality, nutrient quality and eating quality.
与水稻相比，陆稻的加工品质、营养品质和食味品质较优。
The processing suitability and quality properties of instant rice noodles were studied. Results indicated that rice type influenced the quality of instant rice noodles significantly.
对方便米粉加工的原料适应性及其品质特性进行研究，建立米粉理化特性与产品感官品质的数学模型，以确定适宜的原料加工品种。
The function ingredient of tea and quality characteristic of tea-rice cake was analyzed, and the novel tea-rice cake processing technology was preliminary studied in this paper.
本文主要对茶叶功能成分及茶叶年糕的品质特性进行了分析，并对新型茶叶年糕加工技术作了初步探索。
The function ingredient of tea and quality characteristic of tea-rice cake was analyzed, and the novel tea-rice cake processing technology was preliminary studied in this paper.
本文主要对茶叶功能成分及茶叶年糕的品质特性进行了分析，并对新型茶叶年糕加工技术作了初步探索。
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