The conventional PID control is not ideal to implement with effectiveness for the temperature of noodle boiler that is a nonlinear object with time delay,so the fuzzy-PID combined method is adopted to control temperature of noodle boiler,and the fuzzy inference is used to realize smooth transitions of the controller during switching.
由于常规PID控制在非线性、大滞后的油炸锅温度控制上效果不理想,为此采用常规PID和模糊控制复合的方法对其控制,并采用模糊推理的方法完成2种控制方式的平稳过渡。
Study on the effecting factors on frying capsicum;
油炸辣椒品质影响因素的研究
The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized.
介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。
0 mm of section thickness,drying 50-60 min,deepfrying 2.
对影响油炸薯片产品品质的工艺参数进行了研究。
1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s.
近年来,油炸马铃薯条受到广大消费者特别是青少年的青睐。
Using Houttugnia Cordata Thunb as materials,the processing of Houttugnia Cordata Thunb fried food and it′s critical control point were studied by frying.
以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制。
The dynamic relationship between deep-frying process and quality change of fried food was investigated.
本文主要研究了油炸过程中与油炸食品品质变化的动态关系。
The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed.
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。