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color protection
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  护色
     Finally,the optimum conditions of color protection were: temperature 75℃,the density of Cu2+ 400×10-6,pH5,the ratio of material to liquid material 3:1,time 30min or the density of Cu2+ 300×10-6,pH5,the ratio of material to liquid material 4:1,time 40min.
     结果表明,去皮青椒最佳护色条件为温度75℃,Cu2+浓度400×10-6,pH5,液料比3:1,时间30min或Cu2+浓度300×10-6、pH值为5、液料比4:1、时间40min。
短句来源
     In the meantimc, the affects on the POD activity and colorprotection were also developed by adding citric acid,in comparison with thoseof the Na_2CO_3, CuSO_4.A proper concentration additives Na_2CO_3(10 ̄(-5)M)orSuSO_4(4 ×10 ̄(-4)M)in blanching water show that the enzyme inactivation andthe color protection are effective.
     还进一步比较研究了添加柠檬酸、Na_2CO_3、CuSO_4等化学药品对蔬菜烫漂处理中POD活性的影响,结果用适宜浓度的Na_2CO_3(10 ̄(-5)M)或CuSO_4(4.0×10 ̄(-4)M)溶液烫漂处理具有护色和杀酶的协同效果。
短句来源
     The results indicate that the color protection by means of vacuum permea tion of 65℃,10min,0.7MPa turns out most effective,and that the optimal solution formula for color protection is the c ombination of Cu 2+ ,150×10 -6 ;
     结果表明,护色方式选择65℃,10min,0.7MPa条件下真空渗透护色效果较好。 护色液配方最优组合为:Cu2+,150×10-6;
短句来源
     The results showed the following optimum conditions: pretreatments by soaking in a brittleness keeping solution of 0.2%CaCl2 and 2%NaCl at room temperature for 90 min then in a color protection solution of 0.2%citric acid and 0.2%NaHSO3 for 90min,and then further processing by cleaning,seasoning,pickling,packaging and sterilizomg at 85℃ for 3min-10min.
     结果表明,新鲜鱼腥草洗净切段,用0.2%CaCl2和2%NaCl混合液在室温条件下硬化处理90min,再用0.2%柠檬酸结合0.2%NaHSO3溶液在室温条件下护色浸泡90min,经漂洗、调味腌制后进行真空包装,杀菌公式为3-10min/85℃。
短句来源
     Color Protection Technology for Red Leaves of Torch Tree
     火炬树红色叶护色技术
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  “color protection”译为未确定词的双语例句
     The optimal formula for color protection of sweet corn cobs were:0.04% EDTA -2Na, 0.20% citric acid, and 0.1% SHMP.
     优选甜玉米穗的扩色配方为:0.04%EDTA-2Na、0.20%柠檬酸、0.1%六聚磷酸钠。
短句来源
     By single factor trial and orthogonal test, we optimized the processing techniques: Using 100mg/kg Zinc gluconate and 0.1% Calcium hydroxide as the color protection agent, burned in 80℃for 2min.
     通过单因素考察及正交实验设计确定了优化后的饮料制作工艺:以100mg/kg葡萄糖酸锌和0.1%氢氧化钙为护色剂,在漂烫温度80℃,漂烫时间2min条件下,有效地保持了苦瓜原料特有的绿色;
短句来源
     The result shows that the best techniques of dried litchi which comes from the processing of color protection by sulfur dioxide were as follows: first drying the litchi off 50% water by thermal airflow at 70℃, then drying the water of Litchi to 25% by the micro-oven in 240g/kW.
     研究结果表明,荔枝鲜果经预处理后,用70℃的热风干燥至50%的水分含量,再以240g/kW的微波处理量进行干燥,所得荔枝干果品质最佳。
短句来源
     In this thesis, we proposed a algorithm of color image compression having the function of color protection.
     本论文设计一种具有色彩保护功能的彩色图像压缩编码算法—基于彩色图像成分联合编码算法,本文对图像的色彩保护的编码策略主要体现在图像色彩空间的选取、小波变换和图像编码方法三个部分。
短句来源
     Application of carbon monoxide in meat color protection and evaluation of its safety
     一氧化碳在鲜肉护色中的应用及安全性评价
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  相似匹配句对
     COLOR
     冬季女装色彩预测
短句来源
     The Legal Protection of Color Trademark in the US
     美国颜色商标的法律保护
短句来源
     Research of Color Protection of Preserved Sweetpotato
     甘薯果脯护色的试验研究
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     Communication Protection
     通信保护
短句来源
     Color and Literature
     色彩与文学
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  color protection
In addition, results demonstrated that ultrasonic treatment was more effective on green color protection than conventional water bath treatment.
      
Without alkali pretreatment, an excellent green color protection (a* = -14.5) was obtained when the ma bamboo culms were treated with 0.5% methanol-borne copper chloride (CuCl2) at 60°C for 30?min.
      
Green color protection of bamboo culms using one-step alkali pretreatment-free process
      
Chlorophyll analyses demonstrated that chlorophyll is not a key factor for green color protection.
      
Green color protection of ma bamboo culm could not be achieved by treating it with CrO3 or H3PO4 alone or with the H3PO4-CrO3 two-step treatment.
      
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Peroxidase(POD)activity in many sorts of vegetables such as spinach,grcenvegetables ,celery ,cauliflower ,aspargus,potato ,garlic sprauts, globular rootof mustard is studied in this paper.POD activity can be recovered after bla-nching processing at definite temperature. The required durations(min)ofblanching for various vegetables in water of 95℃ is as follows : spinach 1 min,garlic sprauts 2.5 min,celery 3 min, asparagws 4 min,green vegetables 1.5min, globular root of mustard 1.5 min, cauliflower 2. 5 min,potato...

Peroxidase(POD)activity in many sorts of vegetables such as spinach,grcenvegetables ,celery ,cauliflower ,aspargus,potato ,garlic sprauts, globular rootof mustard is studied in this paper.POD activity can be recovered after bla-nching processing at definite temperature. The required durations(min)ofblanching for various vegetables in water of 95℃ is as follows : spinach 1 min,garlic sprauts 2.5 min,celery 3 min, asparagws 4 min,green vegetables 1.5min, globular root of mustard 1.5 min, cauliflower 2. 5 min,potato 3 minrespectively .In the meantimc, the affects on the POD activity and colorprotection were also developed by adding citric acid,in comparison with thoseof the Na_2CO_3, CuSO_4.A proper concentration additives Na_2CO_3(10 ̄(-5)M)orSuSO_4(4 ×10 ̄(-4)M)in blanching water show that the enzyme inactivation andthe color protection are effective.

本试验以各种蔬菜:菠菜、芹菜、花菜、芦笋、土豆、大头菜、蒜苗中的过氧化物酶活性为研究对象:在不同温度下进行烫漂处理后其POD活力具有再生现象,于是确定在95°C下烫漂得到不同蔬菜的最佳烫漂时间分别为菠菜1min,蒜苗2.5min,芹菜3min,芦笋4min,青菜1.5min,大头菜1.5min,花菜2.5min,土豆3min;还进一步比较研究了添加柠檬酸、Na_2CO_3、CuSO_4等化学药品对蔬菜烫漂处理中POD活性的影响,结果用适宜浓度的Na_2CO_3(10 ̄(-5)M)或CuSO_4(4.0×10 ̄(-4)M)溶液烫漂处理具有护色和杀酶的协同效果。

The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were...

The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were golden in color, crisp and fine in texture, even in bubble distribution. and fat contents were less that 20%.(3)Comparing with the taro slices fried without dewatering,the storage period of the taro products could be prologed.

研究了含低油脂芋片的常压油炸工艺,结果表明:(1)护色条件为NaHSO30.10%+柠檬酸0.20%浸泡5min,而后在95—100℃的热水中热烫2min;(2)脱水温度为60℃,2.5h,即油炸前半成品的含水率控制在45%左右.依此工艺油炸的芋片,色泽金黄,整片酥脆,气泡均匀,油脂含量低于20%(3)与不脱水油炸相比,可延长产品的贮藏期.

The mathematics models of heatedair drying of dried lotus root piece was studied in the present paper. By clearing, cutting piece (3mm), color protection (1% citric scid solution), blanching (100℃ water, 3min) and drying (40℃-60℃, 15%-50% relative humidity), dried lotus root piece can be producted from fresh lotus. Two mathematics models were put forward:1. MR=expa 1tt e-t\ \ 2. MR=expa 2tt e-t a 3 , MR=M-M eM 0-M eM——moisture content M e——equilibrium moisture content M 0——initial...

The mathematics models of heatedair drying of dried lotus root piece was studied in the present paper. By clearing, cutting piece (3mm), color protection (1% citric scid solution), blanching (100℃ water, 3min) and drying (40℃-60℃, 15%-50% relative humidity), dried lotus root piece can be producted from fresh lotus. Two mathematics models were put forward:1. MR=expa 1tt e-t\ \ 2. MR=expa 2tt e-t a 3 , MR=M-M eM 0-M eM——moisture content M e——equilibrium moisture content M 0——initial moisture content t——drying time t e——equilibrium drying time a 1,a 2,a 3——constantsVariance analysis showed: With special condition, shape and size, drying condition influenced the constants greatly. The models that with better accuracy rating than Page equation can explain the phenomenon of drying processing well.

对脱水藕片热风干燥过程的数学模型进行了研究。提出了干燥过程的数学模型:1.MR=expa1tte-t;2.MR=expa2tte-ta3。两模型较Page方程具有更高的拟合精度,能较好地解释干燥过程的现象。

 
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