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焙烤工艺
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  “焙烤工艺”译为未确定词的双语例句
     Finally, the farther processes of extrudates were discussed, and the effects of technical parameters on sensory properties were studied A Box-Behnken design was adopted to obtain data for the correlative statistical models for comparing three processes of extrudates. Through the response surface analysis of experimental data, it showed that baking was the optimal process.
     最后探讨挤出物的二次加工工艺。 在实验中,采用Box一Behnken实验设计方法进行实验设计,考察各因素对感观质量的影响,并通过响应面法对所得的实验数据进行分析,对烘烤、微波、油炸三种工艺进行比较,最后选择焙烤工艺作为挤出物的二次加工工艺。
短句来源
     The speciality and method of wheat malting and process of roasting were studied.
     探讨了小麦制麦工艺的特性、制麦方法及焙烤工艺
短句来源
     The flavor of nut can be improved by roasting,while the quality of the unsaturated fatty acid in nut would be decreased.
     焙烤可以有效增加坚果的风味 ,但由于坚果中含有的大量不饱和脂肪酸极易受热氧化 ,因此要严格控制焙烤工艺
短句来源
     The influences of baking conditions on waxy maize soft roll were researched.
     研究了焙烤工艺条件对糯玉米软质面包品质的影响,并确定了最佳的焙烤工艺
短句来源
     The work procedure of CFD and 4 familiar CFD softwares applied in food industry were primarily introduced in this paper. The recent application of CFD in condiment production include material blending,sterilization,drying,baking,freezing storage and optimization design of device structure were summarized. The development and future application of CFD in condiment production were also proposed.
     该文初步介绍了计算流体动力学(CFD)的工作程序及应用于食品工业的4种常用CFD软件,概括了近年来CFD在食品酿造生产包括在物料混合工艺、灭菌工艺、干燥工艺、焙烤工艺、冷冻冷藏工艺和设备结构优化设计中的应用情况,并对其在调味品生产中的发展与应用前景作了展望。
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  相似匹配句对
     MATERIALS TECHNOLOGICAL PROCE
     材料工艺
短句来源
     Materials & Technology
     材料工艺
短句来源
     The speciality and method of wheat malting and process of roasting were studied.
     探讨了小麦制麦工艺的特性、制麦方法及焙烤工艺
短句来源
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Colored specialty malts bringed to beer the special color and flavour,their use met the consumer's demand for different beer styles.The types and flavours of colored specialty malts were reviewed.The differences in the range of flavours that these malts gave to the final beer were also discussed.The information was presented regarding the roasting process,specifications and uses in this paper.

有色特种麦芽赋予啤酒特征性的色度和风味,其应用满足了消费者对不同风味啤酒的需求,论述了有色特种麦芽的种类、风味特征及生产的啤酒风味特征,阐明了其焙烤工艺,成品有色麦芽的分析指标和在啤酒中的应用。

The speciality and method of wheat malting and process of roasting were studied. It was reported that the short period steeping with long resting and spraying sometimes is a good steeping method suiting wheat malting. The steeping degree can be 41%~43%. Germinating under “Low then high” temperature for 6 days, and three temperature gradient for drying. In process of germinating, the use of lime and formaldehyde had great importance for germiciding, enhancing the germination and inhibiting the growth of rootlet....

The speciality and method of wheat malting and process of roasting were studied. It was reported that the short period steeping with long resting and spraying sometimes is a good steeping method suiting wheat malting. The steeping degree can be 41%~43%. Germinating under “Low then high” temperature for 6 days, and three temperature gradient for drying. In process of germinating, the use of lime and formaldehyde had great importance for germiciding, enhancing the germination and inhibiting the growth of rootlet. The wheat malt is better for brewing wheat beer.

探讨了小麦制麦工艺的特性、制麦方法及焙烤工艺。提出了适合小麦制麦的短浸长断、间歇喷淋的浸麦方法 ,浸麦度控制在41%~43 %。先低后高变温发芽6天 ,干燥分3个阶段进行。发芽过程中生石灰、甲醛的使用对杀菌、促进发芽、抑制根芽生长起到重要作用 ,所制麦芽比较适合做小麦啤酒

The flavor of nut can be improved by roasting,while the quality of the unsaturated fatty acid in nut would be decreased.The flavor and fatty acid oxidation of walnut kernel with hull during roasting were determined.The result shows 125℃,4 h is the best roasting condition that makes the best flavor and the slightest fatty acid oxidation.

焙烤可以有效增加坚果的风味 ,但由于坚果中含有的大量不饱和脂肪酸极易受热氧化 ,因此要严格控制焙烤工艺。以带囊衣核桃仁作为研究材料 ,对不同温度和时间下焙烤的核桃仁进行了风味评定和油脂过氧化值的测定 ,得到 12 5℃ ,4h是油脂氧化程度最小而风味最佳的焙烤条件

 
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