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莴苣汁
相关语句
  lettuce juice
     Research of Rheology for Clarified Celery and Lettuce Juice
     澄清芹菜汁、莴苣汁的流变特性
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  “莴苣汁”译为未确定词的双语例句
     when the volume ratio of lettuce to scallion is 1∶2,the reacting time of scallion juice was 5 minutes,and the temperature is 50℃,the eliminating rate of nitrite was highest.
     当莴苣汁和大葱清液体积比为1∶2、反应时间为5 min、反应温度为50℃时,大葱液对莴苣中的亚硝酸盐的消除作用最好。
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  相似匹配句对
     Research of Rheology for Clarified Celery and Lettuce Juice
     澄清芹菜莴苣的流变特性
短句来源
     EFFECT OF LACTUCA SATIVAFOLIAGE JUICE ON IN VITRO SMOOTH MUSCLE
     莴苣叶鲜对体外平滑肌的作用
短句来源
     VIRUS DISEASES OF LETTUCE
     莴苣病毒病的研究
短句来源
     The Studies on the Watermelon Juice
     西瓜的研制
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     Study on the Preparation Of the Juice Of Carrots
     胡萝卜的研制
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Test and research of rheology for clarified lettuce and celery juice were made using a coaxial cylinder viscome-ter NDJ-79. The rsults indicated that clarified lettuce and celery .juice behaves as a Newdonian fluid. The mathematical models of temperature on viscosity and soluble solids content on viscosity have been founded. Finally, the combined effect of temperture and soluble solids content on viscosity was studied: the mathematical models were derived which described the combined effect of temperature and...

Test and research of rheology for clarified lettuce and celery juice were made using a coaxial cylinder viscome-ter NDJ-79. The rsults indicated that clarified lettuce and celery .juice behaves as a Newdonian fluid. The mathematical models of temperature on viscosity and soluble solids content on viscosity have been founded. Finally, the combined effect of temperture and soluble solids content on viscosity was studied: the mathematical models were derived which described the combined effect of temperature and soluble solids content on the viscosith of lettuce and celery juice over the range of temperature and soluble solids content studied.

利用NDJ—79流变仪对澄清芹菜汁、莴苣汁的流变特性进行了测定和研究,表明澄清芹菜汁及莴苣汁的牛顿流体,通过非线性回归分析,建立了在不同温度下汁液的浓度与粘度和在不同浓度时温度与粘度又关系的数学模型;最后通过逐渐逼近法求得了浓度、温度对粘度的综合影响的数学模型。从而为预测在一定条件下的汁液粘度和有关食品工程设计提供理论依据。

Lettuce have nutrition and health functions. The formula and processing technology of cake was studied by adopting the orthogonal design. The optimal added quantity of lettuce juice was obtained and the quality index was proposed.

莴苣对人体有营养和保健作用。采用正交实验方法,探讨莴苣蛋糕的配方及生产工艺,确定了莴苣汁的最适添加量,并提出了质量指标。

The effect of scallion juice eliminating the nitrites in vegetable was studied in this paper.The results indicates that the effect of scallion juice eliminating the nitrites is certain.when the volume ratio of lettuce to scallion is 1∶2,the reacting time of scallion juice was 5 minutes,and the temperature is 50℃,the eliminating rate of nitrite was highest.

对大葱液消除蔬菜中亚硝酸盐的作用进行了实验研究。结果表明,大葱液对蔬菜中的亚硝酸盐有一定的消除作用。当莴苣汁和大葱清液体积比为1∶2、反应时间为5 min、反应温度为50℃时,大葱液对莴苣中的亚硝酸盐的消除作用最好。

 
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