1) "cold processing"property
"冷加工"特性
2) processing property
加工特性
1.
Study on processing property of Ryukyu squid (Symplectoteuthis oualaniensis);
印度洋鸢乌贼加工特性的初步研究
3) processing characteristics
加工特性
1.
The extraction in alkaline solution and processing characteristics of soybean oligosaccharide;
大豆低聚糖在碱液中的浸出及在食品中的加工特性
2.
The processing characteristics of nine different carrot varieties were comprehensively evaluated by using the grey correlative degree analysis to analyze carotenoids content, total soluble solid(TSS), juicing rate and yields.
结果表明,品系H4与参考品种关联度最大,综合性状最好,具有较好的市场开发前景;在市场上销售的商业品种中,适宜加工制汁的胡萝卜品种排序依次为橘红一号、超级五寸、改良黑田五寸、橘红二号、红心大根和Chanteney,橘红一号具有较好的加工特性,最适宜用作制汁品种。
3.
27 was most suitable for tomato concentrate and juice processing due to the superior processing characteristics like high conversion permu yield,TSS,and lycopene content.
结果表明:屯河8号最适合作为番茄酱、番茄汁加工,其加工特性与理想品种的加工性状的关联度最大,其次为石番27号。
4) processing properties
加工特性
1.
This article mainly summarized that processing technology,processing properties,fuctional properties and study advance of soybean peptides.
本文主要综述了大豆多肽加工工艺流程、大豆多肽加工特性和功能特性及当前研究现状,并对今后发展提出几点展望。
2.
This paper introduced the principle and processing properties of ohmic heating for liquor foods containing particles, and the factors that influenced the quality of foods processed by ohmic heating were analyzed.
通过对国内外含颗粒液态食品通电加热研究分析,介绍了含颗粒液态食品通电加热的原理和加工特性,总结出影响通电加热食品品质的因素,概述了通电加热技术在含颗粒食品中的研究动态,阐述了含颗粒食品通电加热中数学模型的应用现状,指出含颗粒液态食品通电加热研究中存在的问题,为今后研究及发展趋势提出了建议。
3.
To clarify the significance of study on the processing properties of straw materials, the status of the processing properties of straw materials and processing method and related machine were outlined based on experiments and analysis of literature.
在试验研究和对相关文献资料分析的基础上 ,概述了秸秆物料的加工利用特性、加工方式及设备的研究现状 ,介绍了秸秆压缩、剪切、拉伸特性的研究进展 ,以及加工方式、切割速度等因素对秸秆加工特性的影响。
5) processing characteristic
加工特性
1.
This paper is concerned with the processing characteristic of ohmic heating of the factors influencing the effect of this technique in treating foods containing particulates.
文中介绍了含颗粒液态食品通电加热加工特性及影响通电加热食品品质的若干因素。
2.
This paper mainly discussed the effect of processing characteristic,composition,additives and processing technology on starch products.
淀粉类制品的加工特性与其成分(淀粉、蛋白质、脂肪等)、添加剂(胶、乳化剂、多糖等)、加工工艺(加工温度、pH值等)等有直接关系。
3.
Effect of molar weight cut-off (MWCO) of ultrafiltration (UF) membranes on the processing characteristic and the nutrition value of litchi honey was investigated in this paper.
本文研究了不同分子截留量(MWCO)的超滤膜对荔枝蜜的加工特性和营养成分的影响。
6) processing feature
加工特性
1.
Studies on nutritive qualities and processing features of buckwheat flour;
荞麦粉营养品质与加工特性研究
补充资料：冷加工黄铜
分子式：
CAS号：
性质：室温组织为均一α固溶体(以铜为基的固溶体)的黄铜。含锌量低于38%的简单黄铜和实际含锌含量低于38%的特殊黄铜均属于单相黄铜。由于具有良好的冷加工性能，亦称为冷加工黄铜。常用作冷轧板材、冷拉线材料、管材，也适于制造形状复杂的深冲压零件。
CAS号：
性质：室温组织为均一α固溶体(以铜为基的固溶体)的黄铜。含锌量低于38%的简单黄铜和实际含锌含量低于38%的特殊黄铜均属于单相黄铜。由于具有良好的冷加工性能，亦称为冷加工黄铜。常用作冷轧板材、冷拉线材料、管材，也适于制造形状复杂的深冲压零件。
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