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leaf cooling
相关语句
  相似匹配句对
     On "Leaf"
     说“葉子”
短句来源
     Cooling Compounds
     清凉化合物
短句来源
     The Last Leaf
     最末一片叶
短句来源
     Laser Cooling
     激光制冷
短句来源
     The Analysis on Quenching 50CrMn Steel Leaf Spring in the Polymer Cooling Medium
     聚合物冷却介质对50CrMn钢板簧的淬火分析
短句来源
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  leaf cooling
frutescens which did maintain its leaf area if provided with supplemental watering to maintain transpirational leaf cooling.
      


>=By using the fresh leaves of Yugui and Huangdan cultivar as the experimental material, the comparative experiment of the three basic shaken-withering (Zuo-Qing)method in the manufacture of Fujian and Taiwan Oolong tea was conducted. The water content and electric osmosis rate of fresh leaves were determined during the shaken-withering process, the technological character of fresh leaves under the various conditions of shaken-withering was observed as well as the analysis of major biochemical components and...

>=By using the fresh leaves of Yugui and Huangdan cultivar as the experimental material, the comparative experiment of the three basic shaken-withering (Zuo-Qing)method in the manufacture of Fujian and Taiwan Oolong tea was conducted. The water content and electric osmosis rate of fresh leaves were determined during the shaken-withering process, the technological character of fresh leaves under the various conditions of shaken-withering was observed as well as the analysis of major biochemical components and the organoleptic evaluation of made tea were carried out. Results showed that the loss of water content in fresh leaves was less in the teas manufactured with the Taiwan method. A different changing tendency in the electric osmosis rate in fresh leaves was showed under various shaken-withering method. The average value of electric osmosis rate in the whole shaken-withering process was: Northern Fujian method > Southern Fujian method > Taiwan method. The multi-timesalt ernation of shaken-withering and leaf cooling (Lian-Qing) during the manufacturing process influenced the water circulation and loss between the leaves and stalks of fresh leaves as well as the related biochemical changes. The electric osmosis rate of the leaves during the leaf-cooling process (that is before the shaken-withering process) was higher than the average value of leaves after the shaken-withering process, indicating the two-fold role of shaken-withering process to the leaves including the damage of leaf edge and the increase of ventilation as well as the lowering of increase of membrane permeation in the internal portion of leaves, so to recover the vitality of fresh leaves. The terminal value of shaken-withering spring leaves of Huangdan cultivar was: Taiwan method < Northern Fujian method < Southern Fujian method. That of summer leaves in Yugui cultivar was maximum in the Taiwan method, it was related to the rapid water loss of fresh leaves under the higher summer temperature. The character in the organoleptic evaluation was: the infusion of tea manufactured with Taiwan method with more green color and fresh aroma, the infusion of tea manufactured with Southern Fujian method and Northern Fujian method with orange-yellow and orange-red color and floral or fruity aroma. The contents of polyphenol and catechins were: Northern Fujian method < Southern Fujian method < Taiwan method. The contents of thearubigins was maximum in the tea from Northern Fujian method. The changes of aroma constituents was influenced by the various method of shaken-withering. The contents of 'mild' floral aroma type components, such as the benzyl ethanol, jasmonate lactone, nerol etc, were higher in those teas from the Northern Fujian method, and the contents of fresh or grass aroma type components, such as the pentenol, α -farnesene were higher in those teas from Taiwan method, indicating the shaken -withering method is the major factor influencing the formation of quality- characteristic aroma, even using the same fresh leaves as the raw material.

以肉桂、黄旦品种鲜叶为供试材料,进行闽台乌龙茶三种基本做青方法的比较试验,测试做青过程的青叶含水量和电渗率,观察青叶在不同做青条件下的工艺特征,对成茶品质进行感官审评和主要化学成分分析。结果表明,青叶的水分含量以台式做青方法散失较少。做青使青叶的电渗率增大,不同做青方法其青叶的电渗率变化趋势有所差异,做青全程的电渗率均值为闽北制法>>闽南制法>台式制法,做青过程中由于进行多次的摇青与晾青的交替,影响青叶中的梗叶间水分流动和散失,以及与此相应的化学变化,晾青过程叶片电渗率即摇青前均值普遍大于摇青后均值,表明摇青对叶片的作用具有双重性,对于叶缘有损伤组织增大透性而对于叶内部则有一定程度的减缓膜透性的增大,以利于青叶活力的恢复,做青叶终点值黄旦春茶以台式制法<闽北制法<闽南制法;肉桂夏茶以台式制法大,这与夏季温度高青叶失水快有关。感官品质特征呈现台式制法的汤色较绿,清香为主,闽南、闽北制法的汤色向橙黄、橙红进展,香气转向花果香。主要化学成分中茶多酚含量以闽北制法<闽南制法<台式制法,儿茶素含量也呈相同趋势,茶红素含量则以闽北制法大。香气组分的变化受做青方法影响,苯乙醇、茉莉内酯、橙花醇等花香温雅柔和型的组分以闽北制...

以肉桂、黄旦品种鲜叶为供试材料,进行闽台乌龙茶三种基本做青方法的比较试验,测试做青过程的青叶含水量和电渗率,观察青叶在不同做青条件下的工艺特征,对成茶品质进行感官审评和主要化学成分分析。结果表明,青叶的水分含量以台式做青方法散失较少。做青使青叶的电渗率增大,不同做青方法其青叶的电渗率变化趋势有所差异,做青全程的电渗率均值为闽北制法>>闽南制法>台式制法,做青过程中由于进行多次的摇青与晾青的交替,影响青叶中的梗叶间水分流动和散失,以及与此相应的化学变化,晾青过程叶片电渗率即摇青前均值普遍大于摇青后均值,表明摇青对叶片的作用具有双重性,对于叶缘有损伤组织增大透性而对于叶内部则有一定程度的减缓膜透性的增大,以利于青叶活力的恢复,做青叶终点值黄旦春茶以台式制法<闽北制法<闽南制法;肉桂夏茶以台式制法大,这与夏季温度高青叶失水快有关。感官品质特征呈现台式制法的汤色较绿,清香为主,闽南、闽北制法的汤色向橙黄、橙红进展,香气转向花果香。主要化学成分中茶多酚含量以闽北制法<闽南制法<台式制法,儿茶素含量也呈相同趋势,茶红素含量则以闽北制法大。香气组分的变化受做青方法影响,苯乙醇、茉莉内酯、橙花醇等花香温雅柔和型的组分以闽北制法高,而戊烯醇、。—法尼烯等清香和青香的组分以台式制法高。表明同一种鲜叶条件下,做青方法是形成品质风格的主要因素。

 
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