稠度系數 的英文怎麼說
中文拼音 [chóudùxìshǔ]
稠度系數
英文
consistence factor-
In this equation k is the consistency index.
在這個方程中，K是稠度系數。In the application of mini - micro - robot visual perception, there is a need for fish - eye lenses for capturing wide field of view for navigation. though fish - eye lenses provide a wide field of view ( 180 ), they introduce significant distortion in images and the acquired images are quite warped, which makes conventional camera calibration algorithms no longer work well. this paper presents an accurate calibration framework for fish - eye lens ( a high distortion lens ) camera stereo vision system. the accurate calibration model is formulated with radial distortion, decentering distortion and thin prism distortion based on the fisheye deformation model. using fish - eye and non - linear camera model, the author employs levenberg - marquardt method to realize precise non - linear calibration for wide - view - scene dense depth image recovery
魚眼鏡頭成像立體視覺系統在微小型機器人視覺導航和近距離大視場物體識別與定位中有著廣泛的應用.盡管魚眼鏡頭攝像機具有很大的視場角（接近180 ） ，但同時也引入嚴重的圖像變形，常規的攝像機標定方法無法使用.該文提出一種標定魚眼鏡頭攝像機立體視覺系統的方法.在魚眼鏡頭變形模型的基礎上，通過考慮魚眼鏡頭成像的徑向變形、偏心變形和薄棱鏡變形，建立了魚眼鏡頭成像的精確成像模型，然後，利用非線性迭代演算法，精確求解攝像機外部參數、內部參數.實驗表明，使用該方法得到的立體視覺系統參數滿足精確恢復大場景稠密深度圖的要求In this equation k is the consistency index
在這個方程中， k是稠度系數。With increasing viscosity, the velocities of power law fluid and particle showed the same trend
隨著稠度系數的增加，冪律流體和顆粒相的主流速度分佈出現了與流動指數帶來的影響相似的趨勢。The characteristics of power law fluid governing equation was elaborated and the effect of viscosity and flow exponent on two - phase flow was studied
摘要闡述了冪律流體控制方程的特點，研究了冪律流體的稠度系數和流動指數的變化對兩相流動的影響。The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。分享友人