服装MTM快速反应中版样处理流程

文章详细阐述了在服装MTM中版样处理的流程，基于测量顾客身体基本数据、建立号型规格数据库、实施准确的版样自动放缩及特殊体型的修正流程，可以使服装MTM达到快速反应。     

Taster Response to Salt in Minced Fish

Cooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.     

快速反应在服装营销中的应用

针对目前我国纺织服装行业的发展现状 ,提出在服装企业的营销管理中应用快速反应的重要性 ,并对服装营销中的快速反应进行了深入的探讨     

快速反应系统在纺织企业的应用

面对日趋激烈的市场竞争，我国纺织企业只有加强快速反应系统的应用，才能提高快速反应能力，提高企业的核心竞争力。文章介绍了几种快速反应系统的工作原理及在纺织企业信息化管理中的应用情况。     

响应面分析法在清炖牛肉烹饪中的应用(英文)

本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响。清炖牛肉风味通过描述分析评定。响应面分析法清楚地表明了牛油添加量,加热温度和加热时间对于清炖牛肉风味形成的影响,并且通过单因素感官评分分析和所建立的数学模型得出,要形成良好清炖牛肉风味的最佳条件是:牛油添加量为5．6%,加热温度为106．21%,加热时间为2．31h。     

Variables Influencing Chewing Electromyography Response in Food Texture Evaluation

Food choice is linked to many characteristics, among which texture is one of the most important. As a consequence, texture is a quality parameter that needs to be understood on a global perspective, including physical and psychological aspects. Texture perception is gained from a complex process of chewing, and not from a single action. Thus, there is a need for techniques that consider the whole process of chewing. Among those techniques, electromyography (EMG) seems promising. Different variables influence the chewing response as registered through EMG. Some of those variables are linked to the experimental set-up, where there is a need for standardization as well as data processing procedures. Other variables are linked to subject characteristics, both physical (e.g., facial anatomy, age) and psychological (e.g., personality, cognitive processes). Experimental planning can also constitute a source of variability, the number of products and trials per session being important items. The way the EMG signals are processed (parameters from EMG records) also must be considered in order to extract reliable and consistent conclusions. Because no standard practices have been established for the use of EMG in food texture assessment, it is important to review how this technique has been used, the variables involved, and the meaning or concepts associated with the outputs.     

响应面法及其在食品工业中的应用

响应面法(Response urface Methodology)是利用合理的试验设计方案，采用多元二次回归方程拟合因素与响应值之间的函数关系，通过对回归方程的分析优化工艺参数，预测响应值的一种统计方法。本简要介绍响应面法的几种常用设计方案，并对其在食品工业中的应用进行综述。