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jelly strength
相关语句
  凝胶强度
     Activity of Ca 2+-ATPase, TVB-N and jelly strength of Mugi cephalus were studied in refrigeration for providing theoretical basis for processing.
     通过研究鲻在冷冻过程中Ca2 + ATPase的活性、挥发性盐基氮和凝胶强度的变化 ,为鲻鱼的冷冻加工提供理论依据。
短句来源
     The Silver Carp Surimi Products, which were heated at 40℃ for 60 minutes firstly, then at 85℃ for 30 minutes had highest hardness, elasticity and Jelly Strength.
     对比35℃、40℃、45℃三个不同温度下分别加热30min、60min和90min对白鲢鱼糜凝胶强度的影响得出,白鲢鱼糜最佳的加热工艺参数为40℃、60min-85℃、30min。
短句来源
     Moreover, the jelly strength(JS) and tensile stress (TS) values of the fish paste products frozen storage at -8℃, ascompared with those at -24℃ to -30℃, decreased markedly with the increase of frozenstorage time. The quality of fish paste products was reduced from AA rank to B or Cranks which were assessed by the folding test.
     从其鱼糜制品弹性品质的结果表明,-8℃比-24℃和-30℃冻藏的鱼肉随冻藏时间的增加其凝胶强度(JS)和抗张应力(TS)值呈明显下降趋势,折曲质地等级也由AA级降至B、C级。
短句来源
     The results showed that addition against freezing could efficiently control decreasing of activity of Ca 2+-ATPase of Mugil cephalus in refrigeration,and increase jelly strength of surimi of it and control decreasing of it.
     结果表明 ,抗冻剂能有效地抑制鲻鱼在冷冻过程中Ca2 + ATPase活性的下降 ,同时能提高鲻鱼糜的凝胶强度且防止鲻鱼糜在冷冻过程中凝胶强度的下降。
短句来源
     Although the appearance of the complex gums looked similar, the properties of their colloid and their glue solution and jelly strength were significantly different.
     外观极相似的复配胶,其胶体、胶液、凝胶的特性差异很大。 在同一水胶比例或温度下,复配胶的凝胶强度及胶液的pH值、黏度、稳定性发生规律性的变化;
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  “jelly strength”译为未确定词的双语例句
     The effects of pH value,concentration of HPAM and amount of resorcin and hexamethylenetetramine on jelly time and jelly strength were investigated. The result shows that suitable conditions are as followings: range of PH value is from 3.0 to 4.0,the addition of HPAM is 0.8%,resorcin is 0.05% ,hexamethylenetetramine is 0.42%.
     实验结果表明 ,未反应的体系可泵性良好 ,溶液的pH值影响成胶时间和粘度 ,适宜的pH值为 3 .0~ 4.0 ,复合醛加量为 0 .42 % ,间苯二酚的合适用量为 0 .0 5 % ,HPAM的用量为 0 .8% ,得到的冻胶粘度在 330Pa·s以上。
短句来源
     Owing to calcium dopping in gelatin used to make silver halide photographic emulsion, the jelly strength and viscosity of the gelatin decreases.
     照相明胶中加入钙,导致其胶冻强度与粘度下降。
短句来源
     These changes in structure and internal force of gelatin molecules caused by the calcium can affect its physico-mechanical properties, resulting in the decrease of its jelly strength and viscosity.
     钙使照相明胶结构与分子间力发生改变,这可能是影响照相明胶物理力学性能,使其胶冻强度和粘度降低的重要原因。
短句来源
  相似匹配句对
     METALLIC STRENGTH
     金属力量
短句来源
     On Spall Strength
     论层裂强度(英文)
短句来源
     Research on amorphophallus jelly
     魔芋果冻的研究
短句来源
     The Green Algae Jelly
     绿藻果冻
短句来源
     Owing to calcium dopping in gelatin used to make silver halide photographic emulsion, the jelly strength and viscosity of the gelatin decreases.
     照相明胶中加入钙,导致其胶冻强度与粘度下降。
短句来源
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The present paper deals with the structure changes of muscle tissue ofsilver carp fillet and the e1astic quality changes of fish paste products under variousfrozen storage conditions. The results showed that when the fish was frozen at lowtemperatures, the water in muscle fiber was frozen out in small ice crystals withinsarcolemma and the muscle structure of the fish was kept more intact. Therefore, it waspreferable to freeze the fish not exceeding 15 days at -8℃, and the best frozen storagetemperature and time...

The present paper deals with the structure changes of muscle tissue ofsilver carp fillet and the e1astic quality changes of fish paste products under variousfrozen storage conditions. The results showed that when the fish was frozen at lowtemperatures, the water in muscle fiber was frozen out in small ice crystals withinsarcolemma and the muscle structure of the fish was kept more intact. Therefore, it waspreferable to freeze the fish not exceeding 15 days at -8℃, and the best frozen storagetemperature and time were at -24℃ to -30℃ and 30-45 days for the prevention offurther changes in quality of frozen fish during storage. Moreover, the jelly strength(JS) and tensile stress (TS) values of the fish paste products frozen storage at -8℃, ascompared with those at -24℃ to -30℃, decreased markedly with the increase of frozenstorage time. The quality of fish paste products was reduced from AA rank to B or Cranks which were assessed by the folding test.

本文研究了鲢在各种冻藏条件下鱼体肌肉组织结构及其蛋白质冷冻变性后制成鱼糜制品的弹性品质变化。结果表明,鲢在低温下冷冻,肌肉纤维内的水发生内冻结,冰晶体小,较好地保持其组织结构的完整性。考虑到冻鱼在冻藏过程中肌肉组织的继续变化,为保持冻鱼的质量,一般鲢在-8℃冻藏时不应超过15d,在-24℃和-30℃冻藏时可保持30d和45d。从其鱼糜制品弹性品质的结果表明,-8℃比-24℃和-30℃冻藏的鱼肉随冻藏时间的增加其凝胶强度(JS)和抗张应力(TS)值呈明显下降趋势,折曲质地等级也由AA级降至B、C级。

Sardineps melanosticta caught along the coast of Nagasaki Prefecture, Japan was used as the raw material for Kamaboko. The jelly-forming ability in its muscle was investigated and the results were as follows: The jelly-forming ability decreased rapidly with the prolonging of the time when the fish was ice-stored. The jelly strength of Karnaboko could be obviously increased if the fish meat was rinsed with alkaline salts solution. The temperatures between 60℃ to 70℃ were the worst ones for jelly-forming...

Sardineps melanosticta caught along the coast of Nagasaki Prefecture, Japan was used as the raw material for Kamaboko. The jelly-forming ability in its muscle was investigated and the results were as follows: The jelly-forming ability decreased rapidly with the prolonging of the time when the fish was ice-stored. The jelly strength of Karnaboko could be obviously increased if the fish meat was rinsed with alkaline salts solution. The temperatures between 60℃ to 70℃ were the worst ones for jelly-forming and the fishing season of the sardine also exerted a great influence on the Kamaboko quality.

以日本长崎县沿岸海域捕捞的远东拟沙丁鱼作为鱼糜制品的原料,测定其凝胶形成能,结果如下:随着冰藏时间的延长,凝胶形成能迅速降低;采用碱盐水漂洗可使产品的凝胶弹性显著增强;凝胶化温度在60~70℃间是劣化温度带;另外,原料鱼的捕捞季节对产品质量也有显著影响。

In this paper,the top coating gelatin, limed bone(B type) and acid bone(A type) respectively, were de-termined by measuring of jelly strength, viscosity, setting time, hardening property, and assay of ions. The difference of physics-chemical property between A type gelatin and B type Gelatin were discussed. The good results have been obtained after application of top coating gelatin to oil -soluble color positive film.

本报告中就碱法骨胶(B)型、酸法骨胶(A型)为代表的两种类型的表面胶,分别作了冻力、粘度、凝冻时间、坚膜性能及离子含量的测定,并讨论了A、B两类胶在物化性能方面的区别。把A、B两种类型的表面胶应用于油彩正的护膜、隔层,获得了良好的结果。

 
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