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液态
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  liquid
    A Research on Ohmic Heating Properties of Liquid Food Material with Fruit Granulae and Their Influencing Factors
    含水果颗粒液态食品物料通电加热特性及影响因素研究
短句来源
    Studies on Detective Methods for Reconstituted Milk in Liquid Milk
    液态乳中复原乳检测方法的研究
短句来源
    Study on Ultrasonic Properties of Liquid Food and Measurement Technique of Liquid Food Quality Based on Ultrasonic
    液态食品超声传播特性及品质超声检测技术的研究
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    Electrochemical Methods for Identification of Irradiated Liquid Foods
    鉴别辐照液态食品的电化学方法
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    A Study of the Liquid Meduim Quick-Freezing Technology for Vegetables
    液态介质速冻蔬菜工艺研究
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  “液态”译为未确定词的双语例句
    The liquid-state fermentation conditions of ZY8 were studied. The optimal medium for enzyme production contains 50 g/L soluble starch,20g/L ammonium citrate dibasic,3g/L KH2PO4,0.1g/L CaCl2,0.01 g/L FeSO4·7H2O and 1 g/L MgSO4·7H2O.
    并对其液态发酵条件进行了研究,产酶适宜培养基为可溶性淀粉50g/L,柠檬酸氢二铵20g/L,KH2PO43g/L,CaCl20.1g/LF,eSO4.7H2O0.01g/L,MgSO4.7H2O1g/L。
短句来源
    Application of Amylosa Enzyme in the Production of Rice Wine by Semi-solid & Semi-liquid Fermentation
    新一代酿酒酒曲阿米诺酶在半固半液态法生产米酒中的应用
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    The analysis of the quality and economy of oolong tea drinks made from different raw materials
    不同原料生产的液态乌龙茶饮料品质及经济性分析
短句来源
    Brief description of food liquid-state cooling/freezing technique application
    食品液态CO_2/N_2冷却、冷冻工艺技术应用简述
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    Study on 30M~3 standard form air blow fermentor for deep layer fermented vinegar
    30M~3标准型通风发酵罐进行液态深层米醋发酵的应用研究
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  liquid
Quantitative Structure-Retention Relationships Applied to Reversed-Phase High-Perfromance Liquid Chromatography
      
A brief summary of the theoretical background of QSRR is followed by presentation of reversed-phase high performance liquid chromatographic (RP-HPLC) separation theories of applications to the reported QSRR.
      
Two new trichothecenes, Roridin P and Isororidin P, and two known trichothecenes, Verrucarin A and Verrucarin J, were isolated from liquid cultures of Myrothecium roridum Tale ex Fr.
      
A sensitive high-performance liquid chromatography (HPLC) method was established for the determination of concentration of 5-FU-1-acetic acid in the gastrointestinal contents and plasma of rats.
      
This article demonstrates the use of a linear programming model to achieve an optimal allocation of liquid funds among various currencies in different countries.
      
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The combining treatments(CT)of Mandarin by low-dose irradiation and fruit fresh-keeping liquids reduce the rot or lose rate of the fruit,maintain fruit quality and fresh appearence and prolong the storage life.The results of a small scale experiment showed that after 140 days' storage at room temperature,the lose rate of Satsuma mandarin (Citrus unshin) treated with irradiation(60Co,3 krad) + SM,or irradiation(60Co,3 krad) +Jing-2B,was 12.9% and 8.0% lower than that of singly treated with SM1 of Jing-2B,respectively,and...

The combining treatments(CT)of Mandarin by low-dose irradiation and fruit fresh-keeping liquids reduce the rot or lose rate of the fruit,maintain fruit quality and fresh appearence and prolong the storage life.The results of a small scale experiment showed that after 140 days' storage at room temperature,the lose rate of Satsuma mandarin (Citrus unshin) treated with irradiation(60Co,3 krad) + SM,or irradiation(60Co,3 krad) +Jing-2B,was 12.9% and 8.0% lower than that of singly treated with SM1 of Jing-2B,respectively,and was 19.3% and 15.6% lower than that of singly irradiated.The result of a medium scale experiment showed that the combining treatment was also effective on long term preservation of Satsuma mandarin and Ponkan orange(C.poonensis).After 125 days' storage,the lose rate of Satsuma mandarin treated with CT method (60Co,3 krad + Jing-2B ) was 20.6%,which was 5.4% lower than that of treated with Thioponate pesticide.After 140 days' storage,the lose rate of Ponkan orange treated by CT method(60Co,3 krad + Jing-2B ) was 17,9%.which was 7.6% lower than that of treated with Thioponate pesticide.The analyescs of main nutricnsts indicated that CT method didn't exert any obvious influence on total sugar,total acid,vitamin C and amino acid content in the fruit.The method was also cheap and easy to utilize and might be a promising method in mandarin preservation.

本文阐述了应用低剂量γ辐照与液态水果保鲜膜剂复合处理柑桔的保藏方法。该法具有增进柑桔贮藏效果、降低贮期腐烂损耗、保持和改善桔果品质和外观的作用。小试表明,经辐照+SM_1和辐照+京2B复合处理的温州蜜柑,在常温下贮藏140天的损耗率分别比相应膜剂处理下降12.9和8.0%、比单一辐照处理下降19.3和15.6%。扩大试验结果表明,该法对温州蜜柑和椪柑的长期贮藏均有效。温州蜜柑和椪柑经复合处理后,常温下分别贮藏125和140天的损耗率为20.6和17.9%,比托布津浸果分别下降5.4和7.6%。通过主要营养成分分析测定表明,复合处理对桔果总糖,总酸、维生素C及氨基酸组分均无不良效应。该法操作简便、成本低廉,有希望作为一种柑桔采后保藏技术在商业上应用。

Under room temperature and atmospheric pressure, a little additive will increase the solubility of rice bran oil in ethanol for a dozen times but has no effect on the solubility of bran wax. A study on de-oiling of raw rice bran, carrying out with one kilogram of raw bran wax, reveals that oil in separated wax up to 6.2% and no wax in separated oil. Apparently, this is a method mush better than ethyl acetate method. If the amount of additive is controlled appropriately, absolute alcohol may he sustituted by...

Under room temperature and atmospheric pressure, a little additive will increase the solubility of rice bran oil in ethanol for a dozen times but has no effect on the solubility of bran wax. A study on de-oiling of raw rice bran, carrying out with one kilogram of raw bran wax, reveals that oil in separated wax up to 6.2% and no wax in separated oil. Apparently, this is a method mush better than ethyl acetate method. If the amount of additive is controlled appropriately, absolute alcohol may he sustituted by industrial alcohol. The sealed filter can be used as an extractor at the same time. The filtering net can be recovered in the device conveniently, The sealad filter is suitable for bran wax and oil separation as well as for other solid-liquid separation systems.

在常温常压条件下,含少量添加剂的酒精对米糠油的溶解能力可提高10多倍,而对米糠蜡几乎不溶解。通过公斤级毛糠蜡脱油试验,脱油蜡含油在6.2%以下,脱蜡油不含蜡分,效果比乙酸乙酯的方法好。用95%酒精代替无水酒精,适当调节添加剂用量脱油不受影响。密封过滤设备可同时作为萃取分离器使用,滤网在器内再生方便,适用于毛糠蜡精制脱油及其它固-液态的分离。

The liquid medium quick-freze technolgy for vegefables is to put the vacuum packed vegetables in liquid-tight bags on quick-freze basket frames which are then immersed in unfrozen liquid at low temperature of-22℃ to -25℃ for quick freezing, the freezing speed by this method is 50% higher the flow-bed method extensively practiced nowadays. Power consumption and cost of equipment are notably reduced .The quality of the quick-frozen vegetables is nearly the same as fresh ones.

液态介质速冻蔬菜工艺是将蔬菜真空包装后,装入速冻筐架的隔液袋中,速冻筐架浸入-22℃~-25℃低温不冻液体中进行速冻的工艺方法。此法冻结速度比目前广泛使用的流化床高50%左右,能耗和设备成本都有显著降低,速冻的蔬菜品质几乎与鲜菜没有差别。

 
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