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贮存温度
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  storage temperature
    The Preservative Effect of LP-system on Raw Milk with a Poor Microbiological Quality and at a High Storage Temperature
    鲜乳质量和贮存温度对LP体系保鲜效果的影响
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    Study on the effect of storage temperature for content of nitrite in milk
    原料牛乳贮存温度引起亚硝酸盐含量变化的研究
短句来源
    The change of the content of formaldehyde in bumbalo and blue whiting under different storage temperature
    不同贮存温度下龙头鱼和蓝鳕中甲醛含量的变化
短句来源
    When the liquid bromelain is incubated at the temperature ranging from 30 to 60℃, theBromelain activity retention(R)and the storage temperature (T) follow to the relation of R=121.6-1.493T, When heating at 70℃, the descent in activity of powdered Bromelain is small, whereas heating above 70℃, the activity is decreased abruptly.
    菠萝蛋白酶液在30-60℃之间,活力保留率(R)与贮存温度(T)呈线性关系R=121.6-1.493T。 粉状菠萝蛋白酶在70℃前加热活力下降幅度较小,在70℃以上加热,酶活力急剧下降。
短句来源
    The influence of storage temperature on the level of proteolysis in UHT milk was also examined, and 83% and 96% of proteolysis was inhibited in the UHT milk stored at 4oC when compared with that stored at room temperature.
    研究了贮存温度对 UHT 乳蛋白水解活性的影响,结果发现,与 20oC 贮存相比,4oC 贮存可有效抑制 UHT 乳中残留的蛋白酶活性,抑制程度达 83%和 96%。 研究了 UHT 处理后实施低温处理(45oC~60oC 处理 10 min~60 min)对 UHT 乳贮存中蛋白水解活性的影响。
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  “贮存温度”译为未确定词的双语例句
    An increase in temperature and storage time induced the color to brown, and maillard reaction was considered to be the important reason of non-enzymatic browning during storage of lily juice.
    百合混汁在贮存过程中色泽劣变的程度与贮存时间和贮存温度正相关,分析影响百合混汁非酶褐变的原因,发现美拉德反应是造成百合混汁贮存期间非酶褐变的主要原因。
短句来源
    Better teme-perature(<22℃),relative humidity(<70%)and store time(<5months)were proposed.
    贮存温度不超过22℃,相对湿度不超过70%,贮存时间在5个月以内。
短句来源
    Storing at 25℃, above 40%mixed oil(70% palm oil, 20%lard,10% tallow), and above 16% salt, the concentration of the maize starch is 1 5%~3 0%, Formulated sauce is good and satisfactory
    研究表明 ,在贮存温度不高于2 5℃ ,按 70 %棕榈油、2 0 %猪油和 10 %牛油配制的混合油脂用量不少于 40 % ,含食盐 16% ,玉米淀粉质量分数 1 5 %~ 3 0 % ,可以制成较好的方便面酱料
短句来源
    The results indicated that the shelf life of fresh milk containing 50 mg/kg nisin could last as long as 16 days at 4 ℃.
    结果表明,贮存温度为4℃时,在鲜奶中添加50mg/kg乳酸链球菌素保质期能达到16天。
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    the storing temperature of salad is 4~10℃.
    成品沙拉酱贮存温度为4~10℃。
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  storage temperature
chrysogenum, and Penicillium citrinum, maintained on silica gel for 10 years, depended on the storage temperature.
      
The stability of the pesticides was dependent on the water matrix, on storage temperature, and on properties such as vapor pressure and water solubility.
      
When the storage temperature was kept at 50 °C, almost all of the epoxy groups in both methods were lost quickly.
      
Significant negative correlation between nematode populations and storage temperature and positive correlation between nematode populations and soil moisture were observed.
      
Time to first emergence and body length of IJ were significantly affected by time, storage temperature and inoculum level.
      
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The study proved that the store temperature,relative humidity and timehad strong relationship with Fe~(2+) loss.The loss rate of Fe~(2+)was40.53%hig-her at 25-30℃ than that at 10-22℃ in eighth week(P<0.05).This samewith relative humidity was 24.15% higher in high humidity(more than80%)than that of mediea(70-80%)(P<0.05).It was increased with store timeprolonged as following;Y=1.36X+3.67There were remarkable interaction between temperature,relative humidityand store time.According to the rate of Fe~(2+)loss,the...

The study proved that the store temperature,relative humidity and timehad strong relationship with Fe~(2+) loss.The loss rate of Fe~(2+)was40.53%hig-her at 25-30℃ than that at 10-22℃ in eighth week(P<0.05).This samewith relative humidity was 24.15% higher in high humidity(more than80%)than that of mediea(70-80%)(P<0.05).It was increased with store timeprolonged as following;Y=1.36X+3.67There were remarkable interaction between temperature,relative humidityand store time.According to the rate of Fe~(2+)loss,the order of carrierswas corn,wheat bran,bentomite(AlO_3·4SiO_2·3H_2O),zeodites(M(n/2)O·AlO_3·XSiO_2·YH_2O),bone-meal,CaHPO_4and CaCO_3.Corn,wheat bran,bent-omite and zeolites had great difference(P<0.01)with CaCO_3 and CaHPO_4,but differerce(P<0.05)with bone-meal.The author suggested that CaCO_3andCaHPO_4were not fit for carriers or diluters of mineral premix.Better teme-perature(<22℃),relative humidity(<70%)and store time(<5months)were proposed.

实验结果证明,贮存的温度、湿度、时间对 Fe~(2+)的损失率有极显著的影响(P<0.01)。第8周时,Fe~(2+)的损失率,高温(25—30℃)比中温(10—22℃)高40.53%(P<0.01);高湿(相对湿度80%以上)比中湿(70—80%)高24.15%(P<0.05)。随着贮存时间(X)的延长,Fe~(2+)损失率(Y)增加,即:Y=1.36X+3.67温度、湿度和贮存时间之间有显著的交互作用。以 Fe~(2+)损失率作为评价载体(稀释剂)化学稳定性和选择的指标,其顺序是:玉米、小麦麸、膨润土、沸石、骨粉、磷酸氢钙和碳酸钙。玉米、小麦麸、膨润土、沸石与骨粉之间差异不显著(P>0.05),但它们与碳酸钙、磷酸氢钙之间差异极显著(P<0.01)。建议,碳酸钙和磷酸氢钙不宜作为含 Fe~(2+)微量元素预混料的载体或稀释剂。贮存温度不超过22℃,相对湿度不超过70%,贮存时间在5个月以内。

Some chemical changes in foods duriug frozen storage were discussed in this paper. The granules were disrupted by the high concentration of salts in unfrozen phase and release the low density lipoproteins (LDL). The LDL then aggregated in the plasma The proteins aggregate rapidly when it were exposed to frozen storage. This may be the cause of decrease in the solubility of proteins during frozen storage of muscle. The unsaturateb fatty acid which existed in the lipid can be autoxidated by the microenvironmental...

Some chemical changes in foods duriug frozen storage were discussed in this paper. The granules were disrupted by the high concentration of salts in unfrozen phase and release the low density lipoproteins (LDL). The LDL then aggregated in the plasma The proteins aggregate rapidly when it were exposed to frozen storage. This may be the cause of decrease in the solubility of proteins during frozen storage of muscle. The unsaturateb fatty acid which existed in the lipid can be autoxidated by the microenvironmental oxygen. Some lipoxygenase fatalize the process of oxidation. The chemical changes during storage of frozen oods depend the PH value, chemical additives, species of foods, temperature and storage time of frozen period.

本文讨论了食物在冷冻贮藏过程中某些物质的化学变化.冷冻时,食物未冻水相中高浓度的盐作用于粒状体,使其释出低密度脂蛋白(LDL).LDL浓度的增加,促使LDL在原生质中发生聚合;同时,蛋白在低温下也发生聚合,溶解度下降;不饱和脂肪酸在微环境氧的作用和酶催化下发生氧化.以上变化,随贮存温度、贮存时间、贮存环境、食物种类、pH值、化学添加剂而有所不同.

Technical feasibility about the preservation of Antheraea per-nyi's eggs. which are used as middle hosts of Trichogramma dendrolimi Matsumura,irradiated by electron beam is studied in this paper. The effects of radiation dose,storage temperature on preservative time of eggs are discussed. The results reveal thatthe preservative time of Antheraea pernyi's eggs irradiated by electron beam, com-bining with storage in a refrigerator, is notably prolonged in contrast with the con-trol. When the irradiated eggs stored...

Technical feasibility about the preservation of Antheraea per-nyi's eggs. which are used as middle hosts of Trichogramma dendrolimi Matsumura,irradiated by electron beam is studied in this paper. The effects of radiation dose,storage temperature on preservative time of eggs are discussed. The results reveal thatthe preservative time of Antheraea pernyi's eggs irradiated by electron beam, com-bining with storage in a refrigerator, is notably prolonged in contrast with the con-trol. When the irradiated eggs stored in a refrigerator for 89 days are serviced ashosts, the parasitic percentage for Trichogramma dendrolimi Matsumura is about80%. Besides, the emergence percentage, average numbers of parasitoids reproducedout of one egg, as well as body size, growing stage periods, and the sexual rate ofdescendant are all normal. Irradiated eggs have not any adverse effects on the abili-ties of Trichogramma species and their offspring in both bearing and controlling insect pests.

选用柞蚕(Antheraea pernyi)蛾卵作为松毛虫赤眼蜂(Trichogramma dendrolimi Matsumu-ra)的中间寄主。通过不同吸收剂量和不同贮存温度的保鲜效果,阐明电子束辐照柞蚕卵保鲜技术的可行性。结果表明电子束辐照与冰箱贮存相结合的方法使柞蚕卵的保鲜期显著延长。辐照卵于冰箱贮存89天后接蜂,测得母峰寄生率高达80%左右,羽化率、单卵出蜂数、子蜂雌性比以及子蜂个体大小和发育历期均为正常,对子蜂的传种接代能力和治虫效果没有不良影响。

 
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