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微机应用目前在我国已深入到许多领域,但在食品工业方面成功的例子还不多。味精结晶过程是味精生产中一个很重要的环节,结晶过程的好坏,直接影响着味精质量及生产的成本。在结晶过程中,料液的浓度,温度,真空度和粘度等等之间的关系比较复杂。83年8月开始,西北工业大学计算机系,西安味精厂,西安科技交流中心共同协作攻关,于84年4月通过“味精结晶过程微机控带”的鉴定会。经生产实用证明,控制效果比较明显,性能稳
Computer applications are currently in our country has deep into many areas, but in the food industry is not much success. MSG crystallization process is the production of MSG is a very important part of the crystallization process is good or bad, a direct impact on the quality of MSG and the cost of production. In the crystallization process, the relationship between the concentration of feed liquid, temperature, degree of vacuum and viscosity, etc. is more complicated. August 83, Northwest University of Computer Science, Xi’an MSG plant, Xi’an Science and Technology Exchange Center to work together to tackle key issues, in April 84 through the “monosodium glutamate crystallization process control” identification. Practical proof of production, the control effect is more obvious, stable performance