Research and design for products with a high technical content

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Research and design for products with a high technical content

机译：研究和设计具有较高技术含量的产品

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In all industrial sectors innovation and research of products with increasingly high performances is a stimulus to design new systems.Welcoming this challenge AD Tech has gathered a team of technicians with great skills and experience,with the goal of providing equipment in the field of spreading,coupling,coagulation,and finishing increasingly suitable for the needs of international operators.

机译：在所有工业领域中，对性能越来越高的产品进行创新和研究都刺激了新系统的设计。欢迎这一挑战，AD Tech聚集了一支技术和经验丰富的技术人员团队，旨在为分散设备提供设备，耦合，凝结和精加工越来越适合国际运营商的需求。

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《Italian Technology》 |2004年第3期|共4页
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中图分类合成树脂与塑料工业;
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1. Research and design for products with a high technical content [J] . Italian Technology Group Italian Technology . 2004,第3期

机译：研究和设计具有较高技术含量的产品
2. Products and Processes: Transition from "Product Documentation to ... Integrated Technical Content" [J] . Dubinsky James M. Technical communication . 2015,第2期

机译：产品和过程：从“产品文档到……集成技术内容”的过渡
3. A quantitative analysis of product categorization standards: content, coverage, and maintenance of eCl@ss, UNSPSC, eOTD, and the RosettaNet Technical Dictionary [J] . Martin Hepp, Joerg Leukel, Volker Schmitz Knowledge and information systems . 2007,第1期

机译：产品分类标准的定量分析：eCl @ ss，UNSPSC，eOTD和RosettaNet技术词典的内容，覆盖范围和维护
4. Modeling the New-Product Development Cycle: Open-ended Problem Solving with Design, Technical Communications and, Test/Measurement Content for Electrical and Computer Engineering Seniors at The University of Texas at El Paso [C] . Myers, J., Acosta, Frontiers in Education Conference, 1998. FIE '98. 28th Annual . 2001

机译：对新产品开发周期进行建模：德克萨斯大学埃尔帕索分校的电气和计算机工程专业人士的设计，技术交流和测试/测量内容的开放式问题解决方案
5. Underlying Factors Behind Generation of Different Types of User-generated Content - Impact of Individual and Brand/Product Level Factors in Generation of Brand-oriented Content and Community-oriented Content [D] . Soylemez, Kemal Cem 2019

机译：生成不同类型的用户生成内容背后的潜在因素-个人和品牌/产品水平因素对生成面向品牌的内容和面向社区的内容的影响
6. Pilot Scale Cavitational Reactors and Other Enabling Technologies to Design the Industrial Recovery of Polyphenols from Agro-Food By-Products a Technical and Economical Overview [O] . Giancarlo Cravotto, Francesco Mariatti, Veronika Gunjevic, 2018

机译：从农业食品副产品工业回收设计多酚的中试空化反应器和其他使能技术技术和经济概览
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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。
8. Technical Options for Conservation of Metals: Case Studies of Selected Metals and Products. Volume II-E: Analysis of the Impacts of Changing Product Service Life and Material Content [R] . 1977

机译：金属保护的技术选择：选定金属和产品的案例研究。第II-E卷：分析改变产品使用寿命和材料含量的影响

Research and design for products with a high technical content

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