| 1. | Enzymatic browning and its control during sweet potato processing
蒸煮过程中稻米水分状态的质子核磁共振谱测定 |
| 2. | Study on the mathematical model of effective alkali concentration during the bamboo sulfate batch cooking process
竹子硫酸盐法间歇蒸煮过程有效碱浓度数学模型研究 |
| 3. | Some research on process modelling and simulations are carried out for quality control and monitoring in batch cooking process
论文主要在建模理论上做了一些研究，并以间歇蒸煮过程为背景作了一些仿真研究。 |
| 4. | Our aim is to develop a batch cooking monitoring framework , which can improving the ability to detect abnormal changes of batch process
本文目的是给出一种间歇蒸煮过程多元统计监控框架，提高检测过程异常的能力。 |
| 5. | To get high quality pulp and save energy , quality control and process monitoring of batch cooking process are needed and so have enormous economic potential
为达到保质、高产、节能的目的而进行的蒸煮过程质量控制和过程监控，蕴含很大的经济潜力。 |
| 6. | In practice , it is not uncommon for disturbances to evolve over several cooking batches , leading to a gradual drift of the pulp quality out of acceptable control limits
实际间歇蒸煮过程中，时常有某些干扰影响连续多个批次，导致纸浆质量逐渐漂移出控制限的情况。 |
| 7. | This paper combines model identification of batch cooking process with process monitoring . state - space model of batch process are identified directly from process data using subspace identification method , which are developed originally for identifying continuous processes
将过程的模型辨识和质量监控结合起来，把连续过程建模中提出的子空间辨识方法应用到间歇蒸煮过程。 |
| 8. | Firstly , the batch cooking technology and reaction machanism in the cooking process are introduced . an overview on the history and latest achievements in modeling and control of batch cooking process are given . advantages and problems of quality control and monitoring for batch cooking process are discussed and research direction of this dissertation are pointed out
主要内容包括： 1 、介绍了间歇制浆蒸煮过程工艺、反应机理，总结了间歇蒸煮过程建模和控制的发展历史与研究现状，简要介绍了常用的建模方法和控制策略，分析了间歇蒸煮纸浆质量控制和过程监控存在的问题。 |
