稠度值 的英文怎麼說
中文拼音 [chóudùzhí]
稠度值
英文
consistency number-
The search space is divided into many small areas, and each area is given a certain pheromone value. according to the state transition rules, the artificial ants move to the next solution which is generated randomly or calculated by particle swarm optimization. local search strategy is also added into psaco so that the search speed and precision is enhanced
該演算法首先將連續對象定義域平均分成許多邊緣相互重疊的小區域，區域的稠密程度決定了演算法解的精度，每個區域賦予一定的信息素值;螞蟻根據狀態轉移規則在隨機生成的可行解與利用微粒群演算法得出的可行解之間選擇下一步要去的位置;引入局部尋優策略，加強近似最優解鄰域內的局部搜索，提高搜索速度和精度。Penetration consistency, expressed as the distance that a standard needle or cone penetrates vertically into a sample of the material under prescribed conditions of loading ， time and temperature
針（錐）入度在規定的負荷、時間和溫度等條件下，以標準化的針或錐垂直進入產品試樣的深度來表示的稠度值。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。
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