1) cooked temperature
熟化温度
1.
According to heat balance principle, a best skill for ingredient arrangement for blanch dish can be acquired through the determination, quantitative and half quantitative analysis of many factors as specific heat, lowest cooked temperature, limit heat loss and so on of ordinary meterials in heating process of blanch.
根据热量平衡原理 ,通过对水瀑加热过程中常用原料的比热容、最低熟化温度、极限热损失等诸多要素的测定和定量、半定量分析 ,得出水瀑菜肴的最佳工艺配伍。
2) ripening temperature
成熟温度
1.
Accelerated the ripening of Mozzarella cheese by elevating ripening temperature;
提高成熟温度加快Mozzarella干酪成熟的研究
2.
The effect of ripening temperature and time on changes in proteolysis,texture,pH and acceptability was studied.
通过对不同成熟参数下Cheddar干酪蛋白分解、质构、pH及感官评价的分析,探讨了成熟参数对Cheddar干酪的影响,并得出研究条件下的最优成熟温度和时间,分析了Cheddar干酪在成熟过程中的游离氨基酸变化情况。
3) clinker temperature
熟料温度
1.
The result shows they improve the calcining rate of the materials,decrease the clinker temperature at the outlet of the cooler and increase the quality and quantity of the clinker.
通过对滦县水泥厂立筒预热器窑系统实施强化煅烧、增加一级预热器等一系列节能技术改造，提高了物料的分解率；降低了出冷却机的熟料温度，提高了熟料的产质量，获得了明显的经济效益。
4) constant temperature curing
恒温熟化
5) low-temperature curing
低温熟化
6) room temperature cure,room temperature curing
室温熟化
补充资料：铂电阻温度表(见电阻温度表)
铂电阻温度表(见电阻温度表)
表。bod旧nZu wendubiao铂电阻温度表见电阻温
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