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品质劣变
相关语句
  quality deterioration
     The wheat quality deterioration in different storage temperature
     不同储藏温度下小麦的品质劣变
短句来源
     Studies on the Relationship between Cell Deformation and Quality Deterioration of Peach by Chilling Injury
     桃冷害细胞学表现与品质劣变关系的研究
短句来源
     EFFECT OF STORAGE FUNGUS ON THE RICE QUALITY DETERIORATION AND PADDY GERNINATION
     储藏真菌对大米品质劣变及稻谷发芽率的影响
短句来源
     The germinating capacities,fatty acid values and viscosities of wheat samples were analyzed by determining the viscosities,germinating capacities and fatty acid values,etc,which are the indices of quality deterioration,of 53 types of different wheat samples and the retrogradation degree and quality state of grains were showed through fatty acid value,germinating capacity,senes analysis and taste evaluation,however,wheat quality was evaluated by only viscosity which would cause greater error.
     本研究通过测定53 个不同品质小麦样品的粘度值、发芽率和脂肪酸值等品质劣变指标,分析了发芽率、脂肪酸值和粘度之间的关系,并认为脂肪酸值、发芽率、感观分析及品尝评分结果都能较好地说明粮食的陈化程度和品质状况,而粘度值用于评价小麦的品质则会产生较大的误差。
短句来源
     Studies on Chilling Injury and Quality Deterioration of 'Okubao' Peach under Different Storage Temperature Strategies
     不同贮藏温度模式下大久保桃果实冷害及其品质劣变研究
短句来源
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  quality worsening
     Study on Quality Worsening of Excellent Tea during Storage
     优质绿茶贮藏过程品质劣变的研究
短句来源
     Influence of storage temperature on quality worsening of excellent green tea
     贮藏温度对优质绿茶品质劣变的影响
短句来源
     On Quality Worsening in Storage Shelf Period of Excellent Green Tea Freshened in Low Temperature
     低温保鲜优质绿茶货架期品质劣变的研究
短句来源
     This paper summarizes the accomplishments and the advances in the researches of the storing and keeping-fresh technology of green tea during the past twenty years from two aspects, ie, the quality worsening mechanism of green tea during the storage, and the present situation of its storing and keeping-fresh technology. It points out the problems in the researches and application of this technology and the trend of the researches.
     从名优绿茶在贮藏期间的品质劣变机理、名优绿茶贮藏保鲜技术应用现状等方面综述了近 2 0年来名优绿茶贮藏保鲜技术的研究成果与进展 ,指出了名优绿茶贮藏保鲜技术研究及其应用存在的问题与今后的发展趋势 .
短句来源
     High storage temperature of 19~20℃ promoted disease development and quality worsening of honey dew.
     19~20℃下的白兰瓜果实真菌发病早,危害严重,且果实品质劣变快,不利于白兰瓜果实的长期贮藏。
短句来源
  deterioration of the quality
     For providing theories and techniques support to storaging and keeping-fresh of Biluochun tea, this paper studied deterioration of the quality of Biluochun tea, packing material and environment factors' influence to Biluochun tea and keeping-fresh agent.
     为了对碧螺春绿茶叶的保鲜贮藏提供理论及技术支持,本论文研究了三个方面的内容,即碧螺春绿茶叶品质劣变过程、包装材料及外界环境因子和保鲜剂对碧螺春绿茶叶贮藏保鲜的影响。
短句来源
     Chilling injury resulted in MDA accumulation and membrane permeability increase, indicating that chilling injury promoted membrane lipid peroxidation and hence accelerated disintegration of cell structure and deterioration of the quality of the mushroom.
     草菇冷害导致丙二醛(MDA)的累积和相对电导率的增加,表明冷害促进了膜脂过氧化,从而加速了品质劣变
短句来源
  “品质劣变”译为未确定词的双语例句
     The mechanism of deterioration, the keeping freshness effects of temperature, keeping freshness agents and their combination were comprehensively studied.
     本研究系统研究了名优绿茶品质劣变机理、温度单因子的保鲜效果、保鲜剂单因子的保鲜效果以及温度与保鲜剂的复合保鲜效果。
短句来源
     Qualitiesdecrease and senescence metabolism were not obvious during the storage of 150daysat 1?
     在1±1℃下贮藏的甘蔗,在150天中品质劣变和衰老表现的不明显。
短句来源
     The changes of germination percentage,fatty acid value in different stored condition are investigated. The result showed that:the longer the stored time is,the higher the temperature is,the fatty acid is higher,the germination percentage is lower. The quality of wheat becomes worse quickly.
     小麦是我国的主要储备粮,小麦陈化是粮食储存中一个不可避免的问题,通过测定不同温度的储藏条件下,小麦的脂肪酸值和发芽率随着储藏时间延长的变化情况,探讨小麦品质劣变的变化规律,研究结果表明,储藏时间越长,储藏温度越高,小麦的脂肪酸值越大,发芽率越低,小麦的品质下降越快。
短句来源
     EVALUATION AND SELECTION OF DETERIORATION INDEX OF WHEAT QUALITY
     小麦品质劣变指标的选择与评定
短句来源
     The results showed that the senescence of broccoli stored at 16℃ was very fast;
     结果表明 ,16℃下青花菜极不耐贮 ,迅速衰老失绿转黄 ,失水萎蔫 ,品质劣变
短句来源
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  quality deterioration
Water-quality deterioration and eutrophication of the Lake Dianchi have acquired more and more attention in the last few decades.
      
Results from the investigated localities indicated, at least in part, that some problems associated with environmental quality deterioration should be solved in the future.
      
Above the 10% moisture level the products were found to be vulnerable to microbial spoilage (mould growth), leading to quality deterioration.
      
However, for real-life display conditions, photo-induced quality deterioration may be controlled only by the residual oxygen content, which should be lowered to less than 0.6%.
      
Environmental impact assessment on water quality deterioration caused by the decreased Ganges outflow and saline water intrusion
      
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  quality worsening
At this stage it must be pointed out that contact angle variation certainly takes place due the quality worsening of the heating surface.
      
  deterioration of the quality
Gradual contamination of crack holes by traces of the materials for nondestructive testing and by products of metal corrosion and oxidation are the main reason for deterioration of the quality of articles.
      
Gradual clogging of crack holes with products of metal oxidation and corrosion is one of the reasons for deterioration of the quality of specimens intended for penetrant testing.
      
An increase of cohesive forces related to the higher content of liquid (oil) caused deterioration of the quality of fluidization.
      
Weight loss, functional impairment and deterioration of the quality of life require palliation.
      
Only a small deterioration of the quality of the calculated molecular electric properties has been found.
      
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After analyzing and determining the quality variation of Henan soy-bean in different storage periods and then making a study of its regularity, we find that the deterioration in cooking as well as physical and chemical quality of soybean stored in horizontal silos is more speedy, with an evident decline in quality of the soybean stored for more than three years in this way, while the quality of the soybean stored in underground warehouses is comparatively satisfactory.At the same time, we hold that the sprouting...

After analyzing and determining the quality variation of Henan soy-bean in different storage periods and then making a study of its regularity, we find that the deterioration in cooking as well as physical and chemical quality of soybean stored in horizontal silos is more speedy, with an evident decline in quality of the soybean stored for more than three years in this way, while the quality of the soybean stored in underground warehouses is comparatively satisfactory.At the same time, we hold that the sprouting rate of soybean, fatty acids, the solubility indexes of nitrogen and the bean-curd extraction rate can be employed as an indicator of the deterioration in soybean quality.

对河南省不同储藏年限的大豆品质分析测定并对其变化规律进行研究后认为:房式仓储藏条件下大豆理化品质和食用品质劣变较快,储藏三年以上质量明显降低;地下仓储藏大豆品质保持较好;大豆发芽率、脂肪酸、氮可溶性指数及豆腐得率可作为其品质劣变指标.

Changes of prctein,lipids,carbohydrate,enzyme,vitality of seed and ed ible quality of wheat stored under various conditions were discribed.Thi- rteen deterioration indexes of wheat quality and their ciassification were listed.Some rules,which should be followed to evaluate the deterior- ation index is also presented.

本文概述了小麦在各种不同储藏条件下所发生的六大变化(蛋白质变化、脂质的变化、碳水化合物的变化、酶的变化、生活力的变化和食用品质的变化);列举了作为小麦品质劣变的十三项指标及其分类;提出了劣变指标评定应遵循的若干原则。

Rice and paddy were treated with aseptic technic,inoculated against fungous spore:Aspergillus flavus Link,A.Candidus Link,A.NigerV. Tiegh,A.Fumigatus Fres.,Rhizopuz oryzae went &Geerlings,Asper- gillus Chevalieri(Mangin)Thom & Church,Clodosporium Herbarum (pers.)LK.exfr.,penicillium Solitum westling,bysingle and mixed inculation.stored in the desiccators at 15.5 to 18 percent moisture,and 75 percent RH for 15 to 240 days.Determined and detected the rice quality deterioration index and paddy germination percentage...

Rice and paddy were treated with aseptic technic,inoculated against fungous spore:Aspergillus flavus Link,A.Candidus Link,A.NigerV. Tiegh,A.Fumigatus Fres.,Rhizopuz oryzae went &Geerlings,Asper- gillus Chevalieri(Mangin)Thom & Church,Clodosporium Herbarum (pers.)LK.exfr.,penicillium Solitum westling,bysingle and mixed inculation.stored in the desiccators at 15.5 to 18 percent moisture,and 75 percent RH for 15 to 240 days.Determined and detected the rice quality deterioration index and paddy germination percentage at regular in tervals,that results were;the rice quality was denatured and some effect on the germination percentage of paddy.

大米和稻谷消毒后,用黄曲霉(Aspergillus flavus Link)、白曲霉(A.ca-ndidus Link)、黑曲霉(A.niger V.Tiegh)、烟曲霉(A.fumigatus Fres.)米根霉(Rhizopus oryzae Went & Geerlings)、薛氏曲霉(Aspergillus cheva-lieri(Mangin)Thom & Church)、禾黑芽枝霉(Clodosporium herbarum(pers.)LK.exFr.)和普通青霉(Penicillium solitum Westling)的孢子单一接种和混合接种,并将水分调节到15.5%、18%,在室温、相对湿度75%的干燥器内储藏15—240天,定期取样观察、测定大米品质各项劣变指标和稻谷种子发芽率。在检查中发现:各种真菌均引起大米品质的劣变;对稻谷种子的发芽率亦有不同程度的影响,尤其以白曲霉更为明显。

 
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