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1.发明公开公开(公告)号：US20230194163A1
公开(公告)日：2023-06-22
申请号：US18070540
申请日：2022-11-29
申请人： Jiangnan University
发明人： Xiaoli LUAN , Wei XUE , Haiying WAN , Shunyi ZHAO , Fei LIU
CPC分类号： F25J3/04848 , B01D3/14 , F25J2200/02
摘要： The present disclosure discloses a method for evaluating estimation accuracy of energy consumption per ton in distillation processes, and belongs to the technical field of evaluation of estimation performance of energy consumption per ton in distillation processes. The method includes building a state space model of a distillation process, determining a state estimation model, and obtaining an estimated value of energy consumption per ton in the distillation process according to the state estimation model and the state space model; obtaining an estimated value of a state variable with the optimal overall evaluation using a determined evaluation function, describing interference information making the estimated value deviate from a true value and being reflected in an observed value, and transferring the interference information from the observed value to the estimated value of the state variable to obtain an estimation accuracy of the state variable; and unitizing the interference information affecting the estimated value, and evaluating the estimation accuracy of energy consumption per ton based on the unitized interference information. The present disclosure may well reflect the deviation between the estimated value and the true value without the true value, and evaluate the same object using different estimation methods under the same architecture, so that the evaluation results may cross different estimation methods and still have practicality.
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公开(公告)号：US20230413870A1
公开(公告)日：2023-12-28
申请号：US18367525
申请日：2023-09-13
申请人： Jiangnan University
发明人： Li WANG , Congnan ZHANG , Haipeng HU , Wei XUE , Ting LI , Xinxia ZHANG
摘要： Disclosed is a preservation method for fresh wet rice noodles or fresh wet brown rice noodles, belonging to the technical field of food. According to the present disclosure, ε-polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water are mixed together, and the obtained mixture is stirred evenly to obtain a mixed system; and extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration are performed on the mixed system to obtain the fresh wet rice noodles or fresh wet brown rice noodles. Furthermore, the present disclosure employs a combination of thermodynamic sterilization and chemical preservation to preserve the fresh wet rice noodles, thereby prolonging the shelf life of the fresh wet rice noodles or fresh wet brown rice noodles to 2 months or more and keeping the quality thereof good.
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