玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
由于分子的高激发振动态具有很强的模间非线性偶合以及能量的传递，传统的动力学方法似乎很难有效地用来研究其性质。
The system is considered as classical based on the fact that the highly excited vibration is of high energy and approaches the classical realm.
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