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The effects of cooking temperature, time and temperature of brine-salting, and temperature of ripening on the behavior of Enterobacteriaceae in Manchego cheese were studied. Fifty lots of cheese from raw ewe's milk manufactured and ripened under different conditions were investigated throughout a 60-day ripening period. Differences in pH values due to temperature-dependent whey retention accounted for the effect of cooking temperature on coliform and fecal coliform counts. Temperature of brine-salting had no effect on Enterobacteriaceae counts, but a significant effect of salting time on Enterobacteriaceae and fecal coliform counts was detected. Ripening temperature was the manufacturing variable with greatest influence (P<.01) on Enterobacteriaceae and coliform counts during the whole curing period. 相似文献
33.
提出了一种相似度的新定义,使双极WAT模型的实现更加简洁明了。增加一个阈值使系统能判别非存储模式或因其信息量过低而无法鉴定的输入模式,阈值的大小与要求的容错能力有关。双极相似度及阈值通过光学方法实现。阈值的光学实现使系统仍具有照明不变性。通过电路实现取及WTA网络的迭代运算。 相似文献
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考虑Hopfield模型中假态之间的布尔逻辑关系,提出利用IPA模型对神经网络中的假态进行抑制,并和原网络的性能进行了比较,结果表明:改进后的网络性能比Hopfield模型和IPA模型均有较大提高。 相似文献
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Renato Cataluña Rosângela da Silva Eliana Weber de Menezes Ricardo Boeira Ivanov 《Fuel》2008,87(15-16):3362-3368
Oxygenated fuels increase fuel consumption due to their low enthalpy of combustion; however, their high antiknock index renders them suitable for use in engines with a high compression rate, increasing their thermal yield. This study evaluated the performance of biorenewable oxygenated fuels (ethanol and isoamyl alcohol) and partially renewable fuels (ETBE: ethyl tert-butyl ether, TAEE: tert-amyl ethyl ether and di-TAE: di-tert-amyl ether) with high degree of purity and in mixtures with automotive gasoline, based on tests with Otto cycle engines. Among the oxygenated fuels evaluated here, di-TAE was found to present the best characteristics of performance, both individually and in mixtures with gasoline. 相似文献
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The nonisothermal crystallization kinetics of a metallocene-made isotactic polypropylene (m-iPP) and its compounds with 0.1 wt % and 0.3 wt % of a sorbitol derivative [1,3:2,4-bis(3,4-dimethylbenzylidene)sorbitol (DMDBS); an α nucleator] were investigated by differential scanning calorimetry at different cooling rates from the melt. The nucleation efficiency was proved by a significant increase in the crystallization temperatures (accompanied by a slight augmentation of the degree of crystallinity and a decrease in the crystal sizes). This increase in the crystallization temperatures led to higher amounts of fractional content in the γ polymorph, even though DMDBS was supposed to be a nucleator for the α form. The Avrami and Ozawa methods effectively described only the early stage of crystallization, whereas a combined Avrami–Ozawa method was valid for the whole crystallization process. The values of the exponent for this method decreased for nucleated samples in the later stage of crystallization, especially in the case of m-iPP with 0.3 wt % DMDBS added (m-iPP03). The activation energy of the process and the surface free energy were also estimated. The production of considerable proportions of the γ polymorph in m-iPP03 corresponded to higher values of the activation energy and lower values of the surface free energy. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献