1) technologcial conditions
熟化条件
3) frying condition
熟制条件
1.
By determining the central temperature of the beefsteak in a certain size that was fried in different levels and analyzing the result, the experiment established initially the digital model of the beefsteak\'s frying condition.
通过对一定大小的牛排在不同煎制条件下的中心温度进行测定,并对测定结果进行分析,本实验初步建立了牛排熟制条件的数字化模型。
4) aged top
熟化毛条
5) Draw Sliver
熟条
1.
In order to have a better ration control of the semi-product in the fore spinning area,assuring each ration of the semi-product in each process within control,starting with the basic theory of the ration control of the draw sliver,comprehensive analysis of the related problems involved with ration control of the draw sliver from six aspects.
为了对前纺半制品定量更好地进行控制,保证每个工序半制品定量都控制在相应的范围内,从熟条定量控制的基本概念入手,从6个方面详细分析讨论了做好熟条定量控制的相关问题,明确了做好熟条定量控制的思路,介绍了熟条定量控制的原理,指出虽然带自调匀整的新型高速并条机能实现在线自动控制实纺干重,是今后并条机上定量控制的发展方向,但这种传统的离线控制方法目前仍在A272、FA302、306、311、315等型普通并条机大量使用,并将在今后长时间内继续发挥作用。
6) activation condition
活化条件
1.
The effects of electrode activation condition,current density,electrolyte temperature on electrolytic reduction are discussed.
讨论了电极活化条件、电流密度、电解液温度等因素对电解还原反应的影响。
补充资料：方便面生产设备——熟化机
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