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弹性品质
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  elastic quality
     A Study on the Conditions Varying the cold Storage of Silver and the Fish paste:influences of temperature and time of cold storageon the elastic quality of the fish paste products made from silver carp
     白链鱼及其鱼糜冻藏条件的研究——冷藏温度、时间对白链鱼糜制品弹性品质的影响
短句来源
     Temperature and time of cold storage dependence of the elastic quality of the fish paste products made from silver carp was measured in the range of -18℃and -33℃ for 7,14,30,45 days,respectively.
     原料白链鱼及其鱼糜在-18℃和-33℃温度下冷藏7、14、30、45天,测量冷藏温度、时间对鱼糜制品弹性品质的影响。
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  “弹性品质”译为未确定词的双语例句
     The most efective water content,temperature and time of the cold storage were 78—80%,7—14 days at -33℃.
     实验结果表明,白链鱼糜的水份含量、冷藏温度和时间为78—80%,-33℃冷藏7-14天,其制成的鱼糜制品仍保持较佳的弹性品质
短句来源
     Moreover, the jelly strength(JS) and tensile stress (TS) values of the fish paste products frozen storage at -8℃, ascompared with those at -24℃ to -30℃, decreased markedly with the increase of frozenstorage time. The quality of fish paste products was reduced from AA rank to B or Cranks which were assessed by the folding test.
     从其鱼糜制品弹性品质的结果表明,-8℃比-24℃和-30℃冻藏的鱼肉随冻藏时间的增加其凝胶强度(JS)和抗张应力(TS)值呈明显下降趋势,折曲质地等级也由AA级降至B、C级。
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  相似匹配句对
     Qualities in Men & Women
     男女的品质
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     The Culture Character
     文化品质
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     Design of the elastic spindle
     弹性心轴的设计
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     The Elasticity of Transport Price for High Speed Railway
     高速铁路的运价弹性
短句来源
     This kind of yarn possesses the feeling and appearance of cotton, suitable for middle or low elasticity textiles, applicable both in knitting and weaving.
     成纱品质稳定 ,既具有棉的手感和外观 ,又具有一定的弹性
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The second paper outlines the free oscillations of the Earth i.e.the natural vibrations of the Earth.By means of modern instruments and networks(such as WWSSN,IDA,etc.),various kinds of simple harmonic modes of free oscillations in the period range from 1 hour to 80 seconds can possibly be observed from most earthquakes with M≥6.It also points out that after 1975,important information about source characteristics, anelasticity,quality factor Q,lateral inhomogeneities and so forth concerning the interior of the...

The second paper outlines the free oscillations of the Earth i.e.the natural vibrations of the Earth.By means of modern instruments and networks(such as WWSSN,IDA,etc.),various kinds of simple harmonic modes of free oscillations in the period range from 1 hour to 80 seconds can possibly be observed from most earthquakes with M≥6.It also points out that after 1975,important information about source characteristics, anelasticity,quality factor Q,lateral inhomogeneities and so forth concerning the interior of the Earth has been obtained by analyzing the amplitude,phase and width of the free oscillation spectrum.

文章概述了地球的自由振荡即地球的固有振动,对于震级大于6级的多数地震,用现代的仪器及 WWSSN 和 IDA 等观测台网可观测到周期范围从1小时到80秒的振荡的各类简谐振型;还指出1975年以后,由于进一步分析了自由振荡谱的振幅、相位、宽度等参数,从而获得了震源特征、滞弹性、品质因数 Q、横向非均匀等地球内部的重要信息。

Temperature and time of cold storage dependence of the elastic quality of the fish paste products made from silver carp was measured in the range of -18℃and -33℃ for 7,14,30,45 days,respectively.The results showed that JS,TS,TN valus of the fish paste products of cold storage at -18℃ and -33℃ as compared with fresh fish and fish paste were decreased markedly and as compared with rigor mortis sets in 1 day at 5℃were nearly equal to those at -18℃ for 14-30 days and at -33℃ for 30-45 days. The elastic quality...

Temperature and time of cold storage dependence of the elastic quality of the fish paste products made from silver carp was measured in the range of -18℃and -33℃ for 7,14,30,45 days,respectively.The results showed that JS,TS,TN valus of the fish paste products of cold storage at -18℃ and -33℃ as compared with fresh fish and fish paste were decreased markedly and as compared with rigor mortis sets in 1 day at 5℃were nearly equal to those at -18℃ for 14-30 days and at -33℃ for 30-45 days. The elastic quality increased with decreasing temperature and time of cold storage in the range of -18℃ and -33℃ for 7,14,30,45 days,respectively. The results showed that JS,TS valus decreased and TN valus increased with increasing water content of fish paste in cold storage procedures.The most efective water content,temperature and time of the cold storage were 78—80%,7—14 days at -33℃.

原料白链鱼及其鱼糜在-18℃和-33℃温度下冷藏7、14、30、45天,测量冷藏温度、时间对鱼糜制品弹性品质的影响。实验结果表明,经过冷藏的白链及其鱼糜制作的鱼糜制品的JS,TS,TN值虽有明显下降,但与5℃时僵化1天的鱼比较,在-18℃冷藏14-30天和在-33℃冷藏30—45天其鱼糜制品的JS,TS,TN值基本保持一致。其弹性品质往往随着冷藏温度和时间的下降而增高。此外,在冷藏过程中其鱼糜制品的JS,TS值随鱼糜含水量的增加而下降,而TN值则增加。实验结果表明,白链鱼糜的水份含量、冷藏温度和时间为78—80%,-33℃冷藏7-14天,其制成的鱼糜制品仍保持较佳的弹性品质

The present paper deals with the structure changes of muscle tissue ofsilver carp fillet and the e1astic quality changes of fish paste products under variousfrozen storage conditions. The results showed that when the fish was frozen at lowtemperatures, the water in muscle fiber was frozen out in small ice crystals withinsarcolemma and the muscle structure of the fish was kept more intact. Therefore, it waspreferable to freeze the fish not exceeding 15 days at -8℃, and the best frozen storagetemperature and time...

The present paper deals with the structure changes of muscle tissue ofsilver carp fillet and the e1astic quality changes of fish paste products under variousfrozen storage conditions. The results showed that when the fish was frozen at lowtemperatures, the water in muscle fiber was frozen out in small ice crystals withinsarcolemma and the muscle structure of the fish was kept more intact. Therefore, it waspreferable to freeze the fish not exceeding 15 days at -8℃, and the best frozen storagetemperature and time were at -24℃ to -30℃ and 30-45 days for the prevention offurther changes in quality of frozen fish during storage. Moreover, the jelly strength(JS) and tensile stress (TS) values of the fish paste products frozen storage at -8℃, ascompared with those at -24℃ to -30℃, decreased markedly with the increase of frozenstorage time. The quality of fish paste products was reduced from AA rank to B or Cranks which were assessed by the folding test.

本文研究了鲢在各种冻藏条件下鱼体肌肉组织结构及其蛋白质冷冻变性后制成鱼糜制品的弹性品质变化。结果表明,鲢在低温下冷冻,肌肉纤维内的水发生内冻结,冰晶体小,较好地保持其组织结构的完整性。考虑到冻鱼在冻藏过程中肌肉组织的继续变化,为保持冻鱼的质量,一般鲢在-8℃冻藏时不应超过15d,在-24℃和-30℃冻藏时可保持30d和45d。从其鱼糜制品弹性品质的结果表明,-8℃比-24℃和-30℃冻藏的鱼肉随冻藏时间的增加其凝胶强度(JS)和抗张应力(TS)值呈明显下降趋势,折曲质地等级也由AA级降至B、C级。

 
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