助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   composite jelly 的翻译结果: 查询用时:0.16秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

composite jelly
相关语句
  复合果冻
     By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied. The processing technology and technical parameters of producing natural and nutritional composite jelly was explored by taking rose flower as the natural color and luster, taking fruit and vegetable juice as raw materials, and appending sugar, citric acid, Vc and jelly powder as supplement materials.
     研究利用果蔬的营养互补性和花卉的天然色泽及自然香味进行复合果冻的生产方法,探讨以食用玫瑰鲜花为天然色泽与香味,以新鲜果蔬汁为原料,添加蔗糖、柠檬酸、Vc、果冻粉等辅料生产天然复合果冻的加工技术与工艺参数。
短句来源
     The result showed that a kind of colorful, tasty, flavorous and nourishing fruit-vegetable-flower composite jelly could be produced by technology of mixing, filtration, sterilization, etc.
     结果表明,经调配、过滤、灭菌等工艺加工而成的果菜花复合果冻色泽美观、甜酸滑爽、风味独特、营养丰富。
短句来源
  “composite jelly”译为未确定词的双语例句
     STUDY ON COMPOSITE JELLY SYSTEM USED FOR LOSS CIRCULATION CONTROL AND PROFILE CONTROL
     复合冻胶堵调剂体系研究
短句来源
     Study on the nutritional fruit-vegetable-flower composite jelly
     果菜花复合营养果冻的研究
短句来源
  相似匹配句对
     COMPOSITE OF HYBRID JELLY MOLDING COMPOUND AND FORMING PROCESS
     混杂纤维浆状模塑(JMC)复合材料及其成型工艺
短句来源
     Study on the nutritional fruit-vegetable-flower composite jelly
     果菜花复合营养果冻的研究
短句来源
     Conducting Composite
     导电复合材料
短句来源
     Ceramic Composite
     陶瓷复合材料
短句来源
     Poor Fruit Jelly
     果冻:添加剂创造的奇迹?
短句来源
查询“composite jelly”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


This paper presents the study on 3 composite jelly systems used for loss circulation control and profile control. The 3 systems are: ①HPAM-phenol-aldehyde system, ② HPAM-urea-aldehyde system,and ③HPAM-furfuryl alcohol-aldehyde system. Their typical formulations are presented. Meanwhile, the article gives out results of the survey of adaptability of these systems to formation environment such as high salinity and surface activity of crude oil, they show that composite jelly system has good pumpability...

This paper presents the study on 3 composite jelly systems used for loss circulation control and profile control. The 3 systems are: ①HPAM-phenol-aldehyde system, ② HPAM-urea-aldehyde system,and ③HPAM-furfuryl alcohol-aldehyde system. Their typical formulations are presented. Meanwhile, the article gives out results of the survey of adaptability of these systems to formation environment such as high salinity and surface activity of crude oil, they show that composite jelly system has good pumpability before the system become colloid and the jelly will not breakdown and no water precipitation when 30d at 75℃, so it has good stability. After composite jelly system become colloid, it has very high strength (shear strength≥125Pa·s) and has higher plugging degree to high permeability core. The paper studies the effects of molecular weight, degree of hydrolysis and concentration of HPAM on adhesion of jelly and formation rock. When operation, suitable accelerant is added in preflush to increase success ratio.

本文研究了三种复合冻胶堵调剂体系:(1)HPAM─苯酚─醛体系;(2)HPAM─脲─醛体系;(3)HPAM─糠醇─醛体系。介绍三种体系的典型配方,具体考察了体系对地层环境如高矿化度和原油的表面活性的适应性。实验结果表明:体系成胶前具有良好的可泵性,所成冻胶在75℃时30天不破胶、不析水,体现出较好的冻胶稳定性,成胶后具有很高的强度(成胶剪切强度≥125Pa·s),对高渗透率岩心的堵塞程度也较高。研究了HPAM的分子量、水解度、浓度对所形成冻胶与地层岩石的粘附状态的影响。施工时在前置液中加入适量、合适的促凝剂,以避免配方中反应成分被地层流体稀释而不成胶,以提高成功率。

By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied. The processing technology and technical parameters of producing natural and nutritional composite jelly was explored by taking rose flower as the natural color and luster, taking fruit and vegetable juice as raw materials, and appending sugar, citric acid, Vc and jelly powder as supplement materials. The result showed that a kind...

By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied. The processing technology and technical parameters of producing natural and nutritional composite jelly was explored by taking rose flower as the natural color and luster, taking fruit and vegetable juice as raw materials, and appending sugar, citric acid, Vc and jelly powder as supplement materials. The result showed that a kind of colorful, tasty, flavorous and nourishing fruit-vegetable-flower composite jelly could be produced by technology of mixing, filtration, sterilization, etc.

研究利用果蔬的营养互补性和花卉的天然色泽及自然香味进行复合果冻的生产方法,探讨以食用玫瑰鲜花为天然色泽与香味,以新鲜果蔬汁为原料,添加蔗糖、柠檬酸、Vc、果冻粉等辅料生产天然复合果冻的加工技术与工艺参数。结果表明,经调配、过滤、灭菌等工艺加工而成的果菜花复合果冻色泽美观、甜酸滑爽、风味独特、营养丰富。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关composite jelly的内容
在知识搜索中查有关composite jelly的内容
在数字搜索中查有关composite jelly的内容
在概念知识元中查有关composite jelly的内容
在学术趋势中查有关composite jelly的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社