机译:具有传输特性的双相细胞材料的设计与制造-改进的双向进化结构优化程序和MATLAB程序
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia,Centre for Innovative Structures and Materials, School of Civil, Environmental and Chemical Engineering, RMIT University, GPO Box 2476, Melbourne 3001, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
Centre for Innovative Structures and Materials, School of Civil, Environmental and Chemical Engineering, RMIT University, GPO Box 2476, Melbourne 3001, Australia;
Centre for Innovative Structures and Materials, School of Civil, Environmental and Chemical Engineering, RMIT University, GPO Box 2476, Melbourne 3001, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
School of Aerospace, Mechanical and Mechatronic Engineering, The University of Sydney, Sydney, NSW 2006, Australia;
homogenization; heat and mass transport; cellular materials; topology optimization; solid free-form fabrication; stereo lithographic apparatus;
机译:改进的双向演化结构优化方法优化薄壁方管的耐撞性拓扑
机译:基于双向进化结构优化(BESO)的增材制造晶格结构设计方法
机译:双向演化结构优化参数对增材制造工业设计组件的影响
机译:GAVERING挡土墙结构可靠性与MATLAB软件基础
机译:结构和功能分析的马铃薯纺锤块茎类病毒RNA母题和关联的细胞因子和高分辨率的系统进化图揭示了一个非保守的基于MicroRNA的钙ATPase转运蛋白基因调控的进化动力学。
机译:熔融粒子加工3-D打印:再生材料的优化和机械性能
机译:抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性,叶绿素含量以及黑桑叶,黑桑叶粉,果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方,目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色,味道和气味。黑桑叶干面条由小麦粉,黑桑叶粉和削皮粉,鸡蛋,水,盐和碳酸氢钠等其他材料制成,这16种配方可根据需要提供最佳配方其中包含39.69%的面粉,14.25%的黑桑叶面粉,3.06%的去皮水果和面粉,其他材料是30%的水,10%的鸡蛋,2%的盐和1%的碳酸氢钠。该配方是通过程序11,05%的粗纤维含量,12.93%的蛋白质,274.31%的吸水率,4.31的颜色属性,3,87的味道属性和3,71的芳香属性得出的。 ud关键字:黑桑叶干面条,优化。