摘要:
A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.
摘要:
A characteristic forecasting system is disclosed. The characteristic forecasting system may have a memory module and a processor. The memory module may store instructions, that, when executed, enable the processor to generate a forecast function that represents forecasted characteristics of a target item and includes one or more continuous functions and one or more attenuating functions. Each of the attenuating functions may attenuate forecast values generated by the continuous functions at periodic time intervals. The processor may also be enabled to forecast the characteristics of the target item using the forecast function.
摘要:
A characteristic forecasting system is disclosed. The characteristic forecasting system may have a memory module and a processor. The memory module may store instructions, that, when executed, enable the processor to generate a forecast function that represents forecasted characteristics of a target item and includes one or more continuous functions and one or more attenuating functions. Each of the attenuating functions may attenuate forecast values generated by the continuous functions at periodic time intervals. The processor may also be enabled to forecast the characteristics of the target item using the forecast function.
摘要:
A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.