木薯澱粉 的英文怎麼說
中文拼音 [mùshǔdiànfěn]
木薯澱粉
英文
arrow root starch-
General technical requirements for processing machinery of cassava starch
木薯澱粉加工機械通用技術條件Chemical reaction activity of tapioca starch with non - crystallized granule state
非晶顆粒態木薯澱粉化學反應活性研究Crystalline structure changes of tapioca starch granule by alcoholic - alkaline treatment
堿醇處理的木薯澱粉結晶結構的變化The effect of the catalysts, e. g., concd. sulfuric acid, p - toluenesulfonic acid, dodecylbenzenesul - fonic acid on the esterification of starch was studied with cassava starch as the raw material, acetic anhydride as the esterifying agent and acetic acid as the dispersion medium
摘要以木薯澱粉為原料，用醋酸酐為酯化劑，以乙酸為分散遞質，探索了以濃硫酸、對甲基苯磺酸、十二烷基苯磺酸為催化劑對澱粉醋酯化反應的影響。Preparation of corrugating adhesives by catalytic oxidation of cassawa starch
催化氧化法制備快乾型木薯澱粉膠粘劑Edible cassava starch
食用木薯澱粉Research on treatment of cassava starch wastewater using two - phase upflow anaerobic sludge blanket
反應器處理木薯澱粉廢水的啟動運行特性研究We are manufactuer of pvc resin, tapioca starch. serious buyer please feel free to contact me by email or telephone
我們是pvc樹脂和木薯澱粉的生產商，有意者請通過郵件及電話跟我們聯系！The super - maltose is prepared with the cassava tapioca as the main materials, and manufactured by adopting the modern technology of genetic engineering
產品特點超高麥芽糖是以優質木薯澱粉為原料，採用生物工程技術精製而成。Cassava modified starch used in the trades as papermaking, foodstuff, textile, medicine, construction material, feedstuff and petroleum etc. edible cassava starch and alcohol
造紙、食品、紡織、醫藥、建材、飼料、石油等行業用的木薯變性澱粉；食用木薯澱粉；酒精。Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee ; flour and preparations made from cereals, bread, pastry and confectionery, ices ; honey, treacle ; yeast, baking - powder ; salt, mustard ; vinegar, sauces condiments ; spices ; ice
咖啡茶可可糖米木薯澱粉西米咖啡代用品麵粉及谷類製品麵包糕點及糖果冰制食品蜂蜜濃糖漿鮮酵母發酵粉食鹽芥末醋醬油調味品香料飲用冰。Experiments indicated that compared with the native starch, the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity, higher stability of freeze thaw and lower retrogradation ; while the paste made of granular tapioca and potato starch soluble in cold water showed lower viscosity, stability of freeze thaw and retrogradation
試驗證明，相對于原澱粉糊，醇解法制備的顆粒狀冷水可溶玉米澱粉糊的表觀粘度和凍融穩定性有所提高，凝沉性降低；顆粒狀冷水可溶木薯和馬鈴薯澱粉糊的表觀粘度、凝沉性和凍融穩定性均降低。Class 30 coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee ; flour and preparations made fromcereals, bread, pastry and confectionery, ices ; honey, treacle ; yeast, baking - powder ; salt, mustard ; vinegar, sauces ( condiments ) ; spices ; ice
商標注冊類別30咖啡、茶、可可、糖、米、木薯澱粉、西米、咖啡代用品；麵粉及谷類製品、麵包、糕點及糖果、冰制食品；蜂蜜、濃糖漿；鮮酵母、發酵粉；食鹽、芥末；醋、醬油（調味品） ；香料；飲用冰。The series granular starches soluble in cold water with different solubility were prepared by alcoholysis under normal pressure and the paste properties of maize starch, tapioca starch, potato starch and their granular starches soluble in cold water were studied
摘要在常壓下，用醇解法制備了不同溶解度的顆粒狀冷水可溶澱粉系列，並對玉米、木薯和馬鈴薯原澱粉及其不同溶解度的顆粒狀冷水可溶澱粉糊的性質進行了研究。Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback
木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性After cross - linked with phosphorus oxychloride the polarization cross of tapioca starch under polarized light has no distinct change in the different period of the biodegradation, showing that when the degree of cross linking is high starch biodegradation is very difficult
經三氯氧磷高交聯后的木薯澱粉在微生物降解過程中顆粒的偏光十字變化不明顯，表明一定程度的三氯氧磷交聯會抑制微生物對澱粉顆粒的作用。分享友人