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peach juice
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  桃汁
     The optimum formula of the product was composed of 40 % apricot juice, 20 % peach juice, 12 % soluble solids, 8 % Chinese wolfberry juice and 0.8 % citric acid.
     产品的最佳配方为杏汁 40 %,桃汁 20 %,可溶性固形物 12 %,枸杞汁 8 %,柠檬酸 0.8 %。
短句来源
     The treatment above 500 MPa and 60℃ or 750 MPa and 50℃ could inactivate the activity of PPO by 61%. PPO in the peach juice was hardly inactivated by high pressure.
     500MPa60℃或750MPa50℃以上的处理强度可使鲜榨桃汁中的PPO失去61%以上的活力。
短句来源
     Discussion of technology in processing white peach juice
     白桃汁生产技术问题的探讨
短句来源
     The stability and formula of the compounded beverage of the peach juice, apricot juice and Chinese wolfberry juice was studied in this paper.
     研究了桃汁、杏汁、枸杞汁复合饮料的稳定性和配方。
短句来源
     Study on Non-thermal Inactivation of Peach Juice by High Intensity Pulse Electric Field
     桃汁高压脉冲电场非热杀菌研究
短句来源
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  水蜜桃汁
     Study on Rheology Characteristics of Clarified Juicy Peach Juice
     澄清水蜜桃汁的流变学特性研究
短句来源
     Changes in the viscosity of juicy peach juices with different temperatures at different concentration were studied . Finally a single equation describing the combined effect of temperature and concentration on the juicy peach juice viscosity was obtained.
     实验研究了不同温度对不同浓度水蜜桃汁粘度的影响,最后给出了描述温度和浓度对水蜜桃汁粘度影响的综合性方程。
短句来源
     Rheology characteristics of clarified and depectinized juicy peach juice were studied.
     对澄清水蜜桃汁和脱果胶水蜜桃汁的流变学特性进行了研究。
短句来源
     The experiment results showed depectinized and clarified juicy peach juice was a Newtonian-type fluid.
     实验发现无果胶和悬浮果肉的水蜜桃汁表现为牛顿型流体。
短句来源
     The clarification of peach juice by low-molecular-weight chitosan was s tudied. While chitosan dosage was 1.0g/L at 4.5 of pH and 30℃, the transmittanc e of clarified peach juice was over 76%, and the juice extraction increased obvi ously.
     应用壳低聚糖(Mw9.3×103雪对水蜜桃汁进行澄清的试验研究表明,在室温、自然pH值条件下,0.1~1.0g·L-1的壳低聚糖澄清后的水蜜桃清汁,其透光率可达70%以上,且出汁率有明显提高,其中1.0g·L-1壳低聚糖澄清效果最佳。
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  白桃汁
     Discussion of technology in processing white peach juice
     白桃汁生产技术问题的探讨
短句来源
  “peach juice”译为未确定词的双语例句
     Application of HACCP to production of flat peach juice in 200L aseptic big packs
     HACCP在200L无菌大包装蟠桃浆生产中的应用
短句来源
     The color and cloud stability of cloudy peach juice could be improved when it was made by heating the puree to above 92℃ during 80s.
     桃破碎时蒸汽热处理使果浆温度在80s内达92℃以上不但可以改善桃浑汁的色泽且可增强果汁的混浊稳定性。
短句来源
     Cloudy pear juice and cloudy peach juice in this study have a shelf life of approximately 6months.
     实验中,梨和桃子的混浊汁的货架期大约为6个月。
短句来源
     Production of Cloudy Pear Juice and Cloudy Peach Juice by Enzymatic Liquefaction
     酶法液化制备梨和桃子的混浊汁
短句来源
     Studies on Processing Property of Peach Juice with Flash from Different Varieties
     不同桃品种生产的带肉果汁加工性能研究
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  peach juice
The synthetic blend was highly effective in the field and is intended to replace fermenting peach juice and overripe peaches, which were previously used as synergists of the Carpophilus spp.
      
The final blend, modeled after fermenting peach juice, contained ethanol as the main constituent and 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, acetaldehyde, and ethyl acetate as minor constituents, all in water solution.
      
Pear and peach juice are about the same price as orange juice, but the other flavorings cost about twice as much.
      


The method was described for the separation of frutose, glucose, sucrose, maltose , lactose and raffinose by high-performance liquid chromatography on plain silica column with acetonitrile-water (72 : 28 ,V/V) containing ethylenediamine modifier (0. 01%, V/V) as the mobile phase. The eluates were quantitatively determined by RI detection with peak height method. The method has been applied to the determination of the concentration of sugars in fresh peach juice samples with satisfactory results.

本文研究了用乙二胺作为硅胶柱改善剂的高效液相色谱法,对操作条件进行了探讨.采用示差折光检测器检测,含0.01%乙二胺的已腈-水(72:28,V/V)作流动相,在硅胶柱上成功地分离了果糖、葡萄糖、蔗糖、麦芽糖、乳糖和棉三糖。定量地分析了几种鲜桃汁中糖的含量.

he sunlight rays can cause browning during the storage of peach juice. When the accumulative value of sunlight rays intensity reaches upto 0. 9-0. 99 mition Lux·h, the browning of peach juice could be to the extent of about 70%. The sunlight may act as a "catalyzer" during the entire reaction course.

太阳光的照射能引起桃汁贮藏过程中褐变的发生。当阳光的光照强度累计值达到90—99万lux·h时,桃汁褐变的发生率可能为70%左右。在整个反应过程中,光可能起“催化剂”的作用。

Rheology characteristics of clarified and depectinized juicy peach juice were studied.The experiment results showed depectinized and clarified juicy peach juice was a Newtonian-type fluid.Changes in the viscosity of juicy peach juices with different temperatures at different concentration were studied .Finally a single equation describing the combined effect of temperature and concentration on the juicy peach juice viscosity was obtained.

 对澄清水蜜桃汁和脱果胶水蜜桃汁的流变学特性进行了研究。实验发现无果胶和悬浮果肉的水蜜桃汁表现为牛顿型流体。实验研究了不同温度对不同浓度水蜜桃汁粘度的影响,最后给出了描述温度和浓度对水蜜桃汁粘度影响的综合性方程。

 
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