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Cho, Hyung-Yong,Choi, Hyeong-Taeg 기전여자대학 1996 論文集 Vol.16 No.-
Evalution of food quality changes requires an accurate treatment of the time-temperature history during processing, distribution and storage. The effectiveness of three different numerical methods were assessed to predict kinetic parameters from published and experimental data sets. The generalized one-step procedure using equivalent time at a reference temperature(t_(eq)), which provides a method-for converting any variable temperature history to equivalent time at a specified reference temperature, gave the smallest sum of squares for error and a computing rate 6~5 times faster than that estimated by the conventional one-step method.