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Lu T.-T.,Jiangsu Food and Pharmaceutical Science College
Applied Mechanics and Materials | Year: 2014

According to the current situation of small and medium-sized library carried out feasibility analysis and the actual demand. The library's basic business processes are described. Combining with the knowledge of library and database technology to design each module. The system using the Windows XP/Windows 6.0 as system platform, using Visual basic 6.0 as a front-end application development tools, Microsoft SQL Server 2000 as the background database. Through to the small and medium-sized books management system management system requirements analysis, functional module division, database model analysis, designed the database structure and application. Due to the use of computer management, improved the traditional manual management way, improve the management level. © (2014) Trans Tech Publications, Switzerland.


Li H.,Jiangsu Food and Pharmaceutical Science College
Zhuzao/Foundry | Year: 2014

Casting precision and its stability has big influence on the allowance of the machining process after casting. On basis of statistics, mathematical model of objective profit function was built which uses the machining allowance as argument, with the casting precision and it's stability as known values. On the basis of integral principle, objective function is solved by way of computer programming, and then the optimal value of machining allowance and optimal profit margin is confirmed. The simulation indicates that besides the casting precision, casting stability also has big influence on the machining allowance and profit margin. The model has practical value and has reference value to the similar processing problems.


Li Y.,Jiangsu Food and Pharmaceutical Science College
Carpathian Journal of Food Science and Technology | Year: 2014

With the social progress and the improvement of people's living level, people have more and more opportunities to eat out and require more on the hotel food. Six sigma management is a set of systematic business improvement system. This paper analyzes the feasibility of six sigma management in hotel food safety control. The basic theory of six sigma management is described. The application of six sigma management in hotel food safety control is discussed. Its introduction in hotel food safety control aims to improve food quality and meet the demand of customers, thus to provides comments and suggestions for the establishment of safe and reliable food safety system.


Zhao J.,Jiangsu Food and Pharmaceutical Science College
MATEC Web of Conferences | Year: 2015

This method of prediction using the data mining to analyze huge amounts of data as a preferred tool has been widely used in various fields. In the midst of it, the routine traffic data exists in a large number of isolated data in real time without establishing relationships with other data, and detects the amount of data which is greater than that at present. The usage of these data which is relatively shallow requires an in-depth analysis of its data model. Therefore, this paper uses a fuzzy clustering analysis method of feature points to study the traffic flow, uses a Markov decision chain model to study traffic jams, uses quantitative sample points based on the information entropy to calculate traffic flow trends and uses a heuristic prediction model to predict the road con-gestion. Through the simulation experiment which verifies the correctness of the model, this research is to advance the development of the road and to provide a basis for a dredging plan. © Owned by the authors, published by EDP Sciences, 2015.


Zhu C.,Jiangsu Food and Pharmaceutical Science College | Fang B.,Xiamen University | Wang S.,Xiamen University
Bioresource Technology | Year: 2016

The effects of culture conditions on the kinetic behavior of 1,3-propanediol (PD) fermentation were investigated with a kinetic model. First, with initial glycerol concentration (S0) increasing, μmax and PD inhibition increased. Glycerol assimilation was harder and a little glycerol was consumed on cell maintenance at high S0. Second, with yeast extract concentration increasing, PD inhibition decreased. However, μmax decreased and glycerol assimilation became harder. It seems that the stimulus effect of yeast extract resulted from decreased PD inhibition. Glycerol amount consumed on cell maintenance also decreased. Third, with temperature decreasing, μmax and PD inhibition decreased. Glycerol assimilation was harder and a little more glycerol was consumed on cell maintenance at low temperature. Fourth, with pH increasing, μmax and PD inhibition decreased. Glycerol assimilation was harder and much more glycerol was consumed on cell maintenance at pH 6.5 and 7.5 than 7.0. This work facilitates further fermentation process optimization. © 2016 Elsevier Ltd.

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