并提高了系统的实时性能和改善了未加操作系统时出现的诸多问题。

Through all of these the system's real-time performance and many problems when the OS had not been included have been improved.

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实验结果表明，添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高，可达到99．5％，而且脂肪的结构、质地、风味也得到改善；

When beef tallow content was about 20%, the flavor and texture of emulsion could be improved and the emulsion stability was 99.5 % meeting the request for stabilizing the system.

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