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retort pouch
相关语句
  软罐头
     Development of Retort Pouch Food of Spiced Duck Liver and Gizzard
     卤鸭肝肫软罐头的研制
短句来源
     Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut
     红烧板栗猪蹄软罐头的加工技术研究
短句来源
     Development of retort pouch food of low salt salted duck
     低盐板鸭软罐头的研制
     Manufacture of dry-packing retort pouch of pineapple tidbits
     干装菠萝软罐头的研制
短句来源
     The application of the microwave, boiling water and high temperature sterilization on the processing of retort pouch sweet corn cobs.
     微波沸水结合灭菌在软罐头甜玉米穗加工中的应用
短句来源
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  蒸煮袋
     Pasteurization technology for retort pouch in foreign countries
     国外蒸煮袋食品杀菌技术
短句来源
     Packaging design of retort pouch for cooked chestnut
     熟制板栗蒸煮袋包装的设计
短句来源
     Great future for the market of retort pouch
     前景诱人的蒸煮袋市场
短句来源
     The retort pouch for packaging cooked chestnut was designed including the process of materials selection,thickness deciding,and theoretical shelf-life calculation.
     采用高温蒸煮袋技术,围绕蒸煮袋的结构及蒸煮袋材料的选择、材料厚度的确定、理论保质期的计算等内容对熟制板栗进行蒸煮袋袋装设计。
短句来源
  “retort pouch”译为未确定词的双语例句
     The optimum materials and thickness was obtained through the theoretical analyses and calculations as follows: transparent materials PET12/PVDC15/CPP50,no-transparent materials PET12/Al9/CPP50.The designed shelf-life of retort pouch in moisture-proof packaging was over 4 years through theoretical calculation by the allowable weight for water of cooked chestnut,the permeable coefficient,and the designed thickness of materials.
     通过理论分析计算,确定所设计的熟制板栗高温蒸煮袋的透明阻隔层材料为PET12/PVDC15/CPP50、不透明阻隔层材料为:PET12/A l9/CPP50; 根据熟制板栗的最大允许透水量、所设计材料透湿系数和厚度,理论估算该高温蒸煮袋的保质期为4年,符合设计要求。
短句来源
     Present development situation and prospects of retort pouch machinery and equipment
     软包装机械设备发展现状及前景
短句来源
     This paper deals with how to make retort pouch fruits by adopting techniques of high acid(PH<3.7)and low sugar (12~16%) with liquid protection condition, vacuum packaging (pressure 0.021~0.034MPa) ,minimum thermal process and fast cooling under normal pressure etc.
     本文提出采用耐蒸煮铝塑复合薄膜袋新型包装材料,高酸(PH<3.7)低糖(12~16%)液体保护的配方,真空包装,最低热杀菌,常压快速冷却等工艺,生产软包装水果罐头。
短句来源
     To explore the structure of some key parts, the working principles and the characteristics of model TT-8C retort pouch auto filling and sealing machine and to reform & design some parts of the machine to make the producing machines for retort pouch products that can realize auto filling and sealing.
     对TT-8C型塑料袋软包装自动充填封口机的一些关键部位的结构、工作原理及特点进行探讨,以及对部分结构的改造设计,制造出符合软包装塑料袋包装食品实现自动包装的自动充填封口设备。
短句来源
     Developing trend in US retort pouch packaging in 2002
     美国2002年软包装发展走势
短句来源
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  retort pouch
Now some of these products have become so popular that they are mass-produced and packed in retort pouch packing and exported.
      


This paper reviews the development and structure characteristics of retort pouch and present state and prospect of domestic and foreign market.The performances,technical standards and testing methods of laminated films are also studied.The adhesives selection for lamination and the related process and equipment are also discussed.

本文叙述了蒸煮袋食品的发展沿革、结构特点、国外市场的现状以及复合膜基材的性能,复合膜的技术指标和测试方法,并对各种复合用粘接剂的选择、复合及塑料加工工艺和设备等进行了探讨。

This paper deals with how to make retort pouch fruits by adopting techniques of high acid(PH<3.7)and low sugar (12~16%) with liquid protection condition, vacuum packaging (pressure 0.021~0.034MPa) ,minimum thermal process and fast cooling under normal pressure etc. Besides, signal factor and multiple factors design experiments were made among the main formulas, technological parameters (such as scheduled process,sealed pressure and sugar contents).Bycom puteranalysis and imitation, the mathematical patterns...

This paper deals with how to make retort pouch fruits by adopting techniques of high acid(PH<3.7)and low sugar (12~16%) with liquid protection condition, vacuum packaging (pressure 0.021~0.034MPa) ,minimum thermal process and fast cooling under normal pressure etc. Besides, signal factor and multiple factors design experiments were made among the main formulas, technological parameters (such as scheduled process,sealed pressure and sugar contents).Bycom puteranalysis and imitation, the mathematical patterns have been built, the optimum processing technique and technological parameters have been abtained.

本文提出采用耐蒸煮铝塑复合薄膜袋新型包装材料,高酸(PH<3.7)低糖(12~16%)液体保护的配方,真空包装,最低热杀菌,常压快速冷却等工艺,生产软包装水果罐头。对主要配方的构成与工艺参数如杀菌公式、封口真空度、糖液含量等进行了单因素、多因素二次旋转组合设计试验,通过电子计算机综合分析、模拟,建立数学模型,确定最佳工艺参数。

Potstewed and sausage with Sichuan traditional flovour are used for test to study their preservation in retort pouchIt involves the optimum selection of retort pouch,sterilization value and processing techniqueThe problems of the products getting soft after thermal process and fats melting out from meat during storage duration are also discussedThe principal indexes of the product are analysed and commercial test for non-bacterium is conducted

本试验以五香卤肉和川味香肠为代表,对传统风味的卤腌熟肉制品进行了软包装保存的研究。内容包括复合袋优选、杀菌条件确定及工艺学试验,对热杀菌后引起的产品质地酥软及成品存放中脂肪的析出问题作了探讨,并分析了成品的主要指标,进行了商业无菌检验。

 
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