Tests was carried out on cookies both in single and package unit to measure its velocity change and acceleration in different orientation in different damage rate based on damage boundary theory.
以苏打饼干单片和单包为研究对象，应用破损边界理论，设计相关实验，测试饼干在不同破损率条件下各个方位的速度变化及加速度，构造出饼干的破损边界曲线。
There are some influential aspects of keeping the quality in the storage process, including the temperature, relative humidity, air velocity, gas component, package and transportation.
这是因为，在相同体积的空气中，水蒸汽的含量不变，则温度越高，相对湿度就越小。
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