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运用系统动力学原理和方法,结合安庆市黄梅戏旅游发展实际情况,分析系统内变量因子间的关联性,在一定的假设条件下,利用VENSIM PLE6.3系统动力学软件,绘制系统动力学流图,构建安庆市黄梅戏旅游可持续发展系统动力学模型,检验模型的有效性并加以修正完善。以期为安庆市黄梅戏旅游可持续发展实践提供科学的参考价值。 相似文献
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养殖尼罗罗非鱼鲜度特征及动力学模型构建 总被引:1,自引:0,他引:1
通过感官、化学、微生物学方法对低温(0~10℃)和室温(25℃)贮藏尼罗罗非鱼鲜度特征进行评价,确定产品货架期及货架期终点细菌种群,运用平方根相对腐败速率方程构建货架期预测模型。结果表明:鲜鱼感官品质良好,菌落总数、假单胞菌数、产H2S细菌数和挥发性盐基氮(TVBN)分别为(4.41±1.13)、(3.39±1.09)、(2.01±0.88)(lg(CFU/g))和(8.53±0.73)mg/100g。低温贮藏罗非鱼货架期终点时,菌落总数、假单胞菌、产H2S细菌数和TVBN分别为(7.79±0.35)、(7.24±0.45)、(6.35±0.23)(lg(CFU/g))和(19.90±2.10)mg/100g,确定货架期为5.5~20.1d,优势菌是假单胞菌属,而室温贮藏的罗非鱼货架期为1.3d,优势菌为气单胞菌。0~25℃范围贮藏的罗非鱼品质动力学模型参数Tmin为-8.9℃,并用3、8℃恒温和变温等实际流通条件对货架期预测模型进行了验证,显示货架期预测模型能有效评价0~25℃范围内的罗非鱼品质。 相似文献
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服装业供应链的系统动力学模型分析 总被引:1,自引:3,他引:1
在分析我国服装业供应链运作的基础上,总结出服装业供应链普遍存在的一些问题,指出服装用户需求的变化给服装企业带来的需求预测风险。为了研究在基于供应商管理库存(VMI)补货模式下,供应链的动态反馈方式,考察其运作效率,利用系统动力学的方法为某服装企业构建了系统动力学仿真模型。通过仿真,定量地对比了非VMI及VMI模式下,供应链各成员的订单及库存情况。从仿真计算结果可知,采用供应商管理库存比传统的供应链运作能更有效地减少服装业供应链的牛鞭效应,减少供应链各个成员的库存及订单量波动,提高各个结点对风险的抵抗作用。 相似文献
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红宝石葡萄低温保鲜过程中品质变化动力学模型的构建 总被引:1,自引:0,他引:1
以红宝石葡萄为原料,在4℃的贮藏温度下研究了葡萄中的花色苷、含糖量、总酸度的变化,并建立了葡萄品质变化的动力学模型。结果表明,随着贮藏时间的延长,葡萄中的花色苷从342 mg/L降低到267 mg/L,含糖量从13%降低到7%,而总酸度则从0.31%逐渐升高至0.65%。在4℃的贮藏温度下花色苷的变化适用于线性模型,而含糖量、总酸度适用于指数模型。可以通过模型来预测葡萄贮藏过程中的品质变化,为红宝石葡萄货架期的快速预测提供支持。 相似文献
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针对动力学系统的复杂性,引出了多模型的概念,提出模型自动切换的方法,论述了基于模型切换的复杂多模型系统的建模与仿真原理,并给出了在液位控制及五模型系统中的应用实例。 相似文献
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The three-dimensional 6-directional variable cross-sectional cone-shaped tubular braided fabric (6DCTBF) has been applied successfully as the components in aerospace craft. The application of cone-shaped tubular braided fabric requires the densification of a small end to ensure ablation uniformity during composite fabrication. In this paper, in order to meet the size and performance requirements for 6DCTBF, a unique yarn-thinning technique used in the braiding process has developed and explained in detail by first analyzing the fiber bundle movement and distribution in modeling. After the yarn has been thinned, different zones are divided according to the constituting method of the yarn in its unit cell. Geometric models are built for different zones to determine the geometrical dimensions and volume fraction variation range. It has been shown that the theoretical model can accurately describe the 6DCTBF and provide a theoretical basis for the design of its structure and properties. 相似文献
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针对塔式起重机在实际工作中经常出现需要变换臂长,而对应的起升载荷也将变化等问题,研究开发出一套适合实际应用、简洁、方便的塔式起重机平衡重参数化计算系统.本系统根据塔机的工作特点和起重特性,针对塔机的不同臂长状态,利用三维设计软件Pro/E建立塔机主要结构参数化模型,进行结构的快速设计及自动化装配.以VB为系统开发工具,与Pro/E相结合,实现数据的传输与调用,简化了建模与计算等过程.通过算例验证了系统的正确性和可行性. 相似文献
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Over the past few decades, there have been an increasing interest in woven preforms as a reinforcement for composites. The invention of 3D Orthogonal Weaving (3DOW) technology introduced new and enhanced features to the conventional 2D woven preforms. Modeling the tensile behavior of 3DOW composites is very useful to the industry, it helps in characterizing the composite material with minimal need for coupon testing. In this study, a generalized analytical model was developed to predict the entire load–extension curve of the 3DOW preforms and composites including the non-linear region, using the finite-deformation approach. The model relies on the geometry of the structure and the tensile properties of the constituent yarn and resin components as input parameters. The model was generalized to predict the properties of any 3DOW structure, made with spun or filament yarn, jammed and non-jammed, which have any weave architecture, including hybrid composites. The model was verified experimentally for a broad range of experimental composites, including hybrid ones. The results indicated that there was a general good agreement between the experimental and theoretical curves. 相似文献
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淀粉原料3D打印特性 总被引:6,自引:0,他引:6
3D打印作为一种新兴的加工方法,在食品制造领域受到越来越多的关注。该研究以马铃薯、小麦和玉米淀粉为原料,对3D打印样品的特性进行了研究。采用外观形态、颜色、碘吸收光谱、快速黏度分析仪(rapid visco analysis,RVA)、质构分析、傅里叶变换红外光谱(fourier transform infrared spectroscopy,FT-IR)和扫描电镜(scanning electron microscope,SEM)对产品质量进行了评价。结果表明,所有淀粉凝胶均可获得完整的3D打印模型。用小麦淀粉制作的3D打印样品的尺寸最接近CAD设计模型。小麦淀粉凝胶具有较低的黏度、较好的挤出性和贮藏性能。此外,小麦淀粉制作的3D打印样品的微观结构比马铃薯淀粉和玉米淀粉具有更规则的网状结构。为3D打印技术在食品生产中的应用提供了理论依据,并为实际生产提供了技术支持。 相似文献