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   渗糖 的翻译结果: 查询用时:0.028秒
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渗糖     
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  sugar permeability
     A study of improving the efficiency of the sugar permeability of fruit and vegetable tissues by microwaves
     微波提高果蔬组织渗糖效率的研究
短句来源
     Studying of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube
     鲜枣脯真空渗糖技术影响因素的研究
短句来源
     Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Apple
     苹果脯真空渗糖技术影响因素的研究
短句来源
     The effect of ultrasonic waves on the sugar permeability of the fruit and vegetable
     超声波对果蔬渗糖的影响
短句来源
     Study on Effects of Various Pretreatments Respectively with Microwave for Sugar Permeability during Processing Sugared Apple
     预处理及微波渗糖对苹果脯加工的影响研究
短句来源
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  infiltration sugar
     Analysis of Affecting Factors Infiltration Sugar of Lettuce
     莴笋渗糖的影响因素分析
短句来源
     The results show that the main factors affecting infiltration sugar are the concentration of sugar solution and relative surface ratio and the effect of infiltration sugar is the best under the condition including the 5.0~5.9 of relative surface ratio,50% concentration of sugar solution,55℃ for infiltration sugar,4.5~6.0 of pH value and hot pretreatment at 90℃ for 5 minutes.
     莴笋组织切块比表面控制在5.0~5.9,经95℃热烫5 min的预处理,在蔗糖浓度50%、渗糖温度55℃、糖液pH 4.5~6.0的工艺条件下渗糖效果较好。
短句来源
     The orthogonal design was used to investigate the factors of affecting the infiltration sugar of lettuce.
     运用正交设计方法,研究了预处理方法、糖液pH值、糖液温度、糖液浓度、比表面大小等因素对莴笋渗糖的影响,结果表明,影响莴笋渗糖的主要因素是糖液浓度和比表面的大小;
短句来源
  sugar soaking
     Wild baccae of lonicera edulis was used as raw material. The lonicera edulis low-sugar preserve can be made by blanching,hardening,sugar soaking,sugar-dipping at 50℃ and drying.
     用野生蓝靛果新鲜浆果为原料,经烫漂、硬化、浸糖、50℃渗糖、干燥,可制出蓝靛果低糖果脯;
短句来源
     The research of the essential processing technology to affected the low sugar non-sulfur strawberry candied andpreserved fruit quality has been conducted, including hot floating ,the hardening, protecting the color, infiltrating the sugar, soaking the sugar dryly and so on.
     对影响低糖无硫草莓果脯品质的烫漂、硬化、护色、渗糖、浸糖、干燥等关键工艺技术进行了研究。
短句来源
  “渗糖”译为未确定词的双语例句
     The experimental results showed that the preserved fruit was of good taste and high quality with a natural tinct and crystal looking when it was processed according to the following technology: scalding at 90℃ for 5 min,hardening in 0.2% CaCl_2+0.3% NaHSO_3 for 10 h,sugar permeating under 0.085 MPa twice and 20 min each,and drying at 50~60℃ for 6~10 h.
     试验表明:在加工过程中采用90℃5、min的烫漂护色,0.2%CaCl2+0.3%NaHSO3硬化,在真空度0.085 MPa条件下进行2次渗糖,每次20min,在50~60℃下烘干6~10 h制作的猕猴桃脯酸甜适口,色泽自然,透明饱满,质量优良。
短句来源
     The results showed its optimum conditions as followed: vacuum at-0.085MPa,30 min for vacuum and 2.5 min for gas-filling,and syrup at 85 degrees.
     结果表明:真空渗糖最佳条件为真空度-0.085 MPa,真空维持时间30min,充气破除真空时间2.5 min,糖液温度85℃。
短句来源
     Uses 50% sugar fluid atmospheric pressure to infiltrate sugar 20min, soaks sugar 9h;
     用50%的糖液常压渗糖20min,常温浸糖9h;
短句来源
     Results showed that blanching at 105℃ for 2min, Harding by 4% of glucono-delta-lactone for 4hour,vacuum- infiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25min;
     采用δ-葡萄糖酸内酯硬化,硬化浓度为4%,硬化时间为4h; 45%的糖液,1.1%的柠檬酸,0.3%的羧甲基纤维钠,真空渗糖25min;
短句来源
     The optimum technology on processing using sugar was candied 3 times in vacuum. The grads of syrup concentration were 30%, 40%, 50%.
     糖制最佳工艺为真空渗糖,3次糖制,糖液浓度梯度为30%、40%、50%。
短句来源
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  sugar permeability
Other tests have been identified as potential noninvasive markers of disease activity, including color Doppler abdominal ultrasound and sugar permeability tests.
      
By some isosmotic non-electrolyte Ringer's solutions and moderately hyperosmotic media, the epithelium is progressively destroyed, leading to a time-dependant increase of sugar permeability and a rapid loss of active transport capacity.
      
The data suggest that sugar permeability, oral mucositis and gut toxicity measure different features of mucosal damage after intensive cytotoxic therapy.
      
MBI measured by sugar permeability tests, daily mucositis score, daily gut score, and citrulline concentrations was not reduced by glutamine-dipeptide.
      
The pore diameter may well account for the sugar permeability which has been found in reconstituted vesicles.
      
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