1) compression heating
压致升温
1.
The relationships between temperature,pressure and time respectively,and the influence of pressure-transmitting fluids and food components on compression heating were s.
在食品的超高静压处理中,由于压缩作功使其温度发生改变,温度随着压力的升高而增加(压致升温),所以不可避免地会产生热效应问题。
2.
The compression heating characteristics of three pressure-transmitting fluids such as dioctyl sebacate,water and ethanol in high hydrostatic pressure processing were investigated via the on-line measurement of temperature by inserting the probe into the high-pressure cavity.
通过将温度探头伸入高压腔内在线测定了3种传压介质(癸二酸二辛酯、水、无水乙醇)的温度变化情况,研究它们在不同条件下的压致升温规律。
2) temperature elevation and keep pressure
升温保压
3) temperature rise of clamping ring
压圈温升
4) compression-heating
压制升温
1.
In high pressure processing,the pressure-transmitting fluid can produce compression-heating because of compression.
因此传压介质的压制升温效应十分显著,若结合适当的压力、温度和保压时间使该效应得到合理的利用是非常有意义的。
5) compression heat build-up
压缩温升
补充资料：场致发光材料(见电致发光材料)
场致发光材料(见电致发光材料)
electroluminescent material
见场致发光材料eleetrolumineseent material 电致发光材料。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条