排序方式: 共有13条查询结果,搜索用时 15 毫秒
1.
2.
M. DELGADO-RESTITUTO A. RODRÍGUEZ-VÁZQUEZ R. LOPEZ-AHUM ADA M. LIÑAN 《International Journal of Electronics》2013,100(6):775-785
This paper presents experimental evidence of the synchronization between two monolithic chaotic oscillators. These oscillators have been fabricated using gm — C design techniques in a 2-4 μm double-poly n-well CMOS technology. The circuit realizes an oscillator from Chua's circuit family and features electrical control of the parameters in the piecewise-linear function and on-chip tuning of the oscillator natural frequencies. The area of the circuit including pads is 5 mm2 and the power dissipation is less than l-8mW for a symmetrical biasing of ±2.5V. 相似文献
3.
连铸中间包内三维湍流流动的数值模拟 总被引:11,自引:0,他引:11
连铸中间包的操作条件决定了其内流动现象的复杂性,为此,本文选择两种不同的湍流模型k-ε和LES(Largeeddysimulation),建立了描述连铸中间包内三维湍流流动的数学模型,并实施了数值计算和模型验证,对单流中间包内的流动现象进行了描述,考察了有,无流动控制情况下中间包内的流动特征和湍流模型的合理性,结果表明,合理的流动控制有利于中间包内非金属夹杂的上浮和吸附,用k-ε模型基本上能够描述 相似文献
4.
5.
AFAF ELGEDAILY ADA MARIE CAMPBELL MARJORIE P. PENFIELD 《Journal of food science》1982,47(4):1149-1150
Three soy protein isolates were substituted on an equal protein basis for soy flour in a yeast bread formula. The consumer texture profile technique was used for sensory evaluation of the breads. A compression cage attached to an Instron was used for objective evaluation of textural characteristics. Panelists noted differences in smoothness, uniformity of cell distribution, chewiness, greasiness and crumbliness among the soy-containing breads. Deviations from the perceived ideal bread were shown for most textural characteristics. Soy isolates influenced volume, specific volume, hardness, springiness, gumminess and chewiness of the breads. 相似文献
6.
7.
EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED) 总被引:2,自引:0,他引:2
ADA MARGARIDA CORREIA NUNES ROCHA ALCINA MARIA MIRANDA BERNARDO DE MORAIS 《Journal of Food Processing and Preservation》2000,24(6):435-451
Controlled atmosphere (2% O2 + 4% to 12% CO2 ) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Jonagored). After 3 days, CA-stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air-stored cubes. In relation to color preservation this benefit was increased when CO2 in the atmosphere was increased to 12% CO2 . Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor. 相似文献
8.
9.
10.
LI Yun-song ADA YI Xieeryazidan DING Han 《计算机辅助绘图.设计与制造(英文版)》2014,(3):32-38
Distinguishing with traditional tooth profile of spiral bevel and hypoid gear, it proposed a new tooth profile namely the spherical involute. Firstly, a new theory of forming the spherical involute tooth profile was proposed. Then, this theory was applied to complete parametric derivation of each part of its tooth profile. For enhancing the precision, the SWEEP method used for formation of each part of tooth surface and G1 stitching schema for obtaining a unified tooth surface are put forward and made the application in the accurate modeling. Lastly, owing to the higher accuracy of tooth surface of outputted model, it gave some optimization approaches. Given numerical example about the model can show that this designed gear with spherical involute tooth profile can achieve fast and accurate parametric modeling and provide a foundation for tooth contact analysis (TCA) in digitized design and manufacture. 相似文献