蒸煮過程 的英文怎麼說

中文拼音 [zhēngzhǔguòchéng]
蒸煮過程 英文
cooking process
  • 蒸 : Ⅰ動詞1. （蒸發） evaporate2. （利用水蒸氣的熱力使食物熟或熱） steam Ⅱ名詞[中醫] （將藥物隔水蒸熟） steaming
  • 煮 : 動詞（把食物等放在有水的鍋里燒） boil; cook; stew
  • 過 : 過Ⅰ動詞[口語] （超越） go beyond the limit; undue; excessiveⅡ名詞（姓氏） a surname
  • 程 : 名詞1 （規章; 法式） rule; regulation 2 （進度; 程序） order; procedure 3 （路途; 一段路） journe...
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  • 過程 : process; procedure; transversion; plication; course
  1. The alcohol would be vaporized during the cooking process, so it won ' t taste too beery

    雖然是用酒煮，但因為酒精在烹調過程中會被蒸發掉，不會有濃列啤酒味的！
  2. In practice, it is not uncommon for disturbances to evolve over several cooking batches, leading to a gradual drift of the pulp quality out of acceptable control limits

    實際間歇蒸煮過程中，時常有某些干擾影響連續多個批次，導致紙漿質量逐漸漂移出控制限的情況。
  3. Fish meal adopts modern processing technology, chose the high - quality oceanfishes, then cooking pressing drying crush etc. so it refined and becoming. every quality index reaches or exceeds the special fishmeal standard that stipulated by the nation. the fishmeal have characteristics with quality to be steady and reliable, fresh degree good, strong fragrant smell, the content of protein is high, easy to resolve, easy to digest, easy to be absorbed

    魚粉是採用現代加工技術，將優質海魚經過蒸煮、壓榨、烘乾、粉碎等程序精製而成，各項質量指標均達到或超過國家標準規定的特級魚粉指標，該魚粉具有質量穩定可靠、新鮮度好、魚粉香味濃郁、蛋白質含量高、易分解、易消化、易吸收的特點。
  4. This paper combines model identification of batch cooking process with process monitoring. state - space model of batch process are identified directly from process data using subspace identification method, which are developed originally for identifying continuous processes

    將過程的模型辨識和質量監控結合起來，把連續過程建模中提出的子空間辨識方法應用到間歇蒸煮過程。
  5. Enzymatic browning and its control during sweet potato processing

    蒸煮過程中稻米水分狀態的質子核磁共振譜測定
  6. Study on the mathematical model of effective alkali concentration during the bamboo sulfate batch cooking process

    竹子硫酸鹽法間歇蒸煮過程有效堿濃度數學模型研究
  7. The trait of the technology for cooking extrusion, the type and working process of various cooking extruder were expounded. and the producing techniques of processing cereal food by the technology of cooking extrusion were detailed

    闡述了蒸煮擠壓技術的特點、蒸煮擠壓的種類及工作過程，並較全面地介紹了應用蒸煮擠壓技術加工穀物食品的生產工藝。
  8. Some research on process modelling and simulations are carried out for quality control and monitoring in batch cooking process

    論文主要在建模理論上做了一些研究，並以間歇蒸煮過程為背景作了一些模擬研究。
  9. Our aim is to develop a batch cooking monitoring framework, which can improving the ability to detect abnormal changes of batch process

    本文目的是給出一種間歇蒸煮過程多元統計監控框架，提高檢測過程異常的能力。
  10. To get high quality pulp and save energy, quality control and process monitoring of batch cooking process are needed and so have enormous economic potential

    為達到保質、高產、節能的目的而進行的蒸煮過程質量控制和過程監控，蘊含很大的經濟潛力。
  11. Firstly, the batch cooking technology and reaction machanism in the cooking process are introduced. an overview on the history and latest achievements in modeling and control of batch cooking process are given. advantages and problems of quality control and monitoring for batch cooking process are discussed and research direction of this dissertation are pointed out

    主要內容包括： 1 、介紹了間歇制漿蒸煮過程工藝、反應機理，總結了間歇蒸煮過程建模和控制的發展歷史與研究現狀，簡要介紹了常用的建模方法和控制策略，分析了間歇蒸煮紙漿質量控制和過程監控存在的問題。
  12. Batch cooking is one of widely used methods in pulping industry

    間歇蒸煮作為制漿造紙生產普遍採用的方法，是一個典型的間歇生產過程。
  13. The proposed state - space monitoring approach is tested on a pulp digester. 4sid method is used to develop a state - space model of multi - dimensional batch variables correlation from nomal operating data. simulation results on pulp quality control and process monitoring shows the effectiveness of the method

    4 、在上述研究的基礎上，以間歇蒸煮為應用背景，對過程輸入輸出數據進行子空間辨識，建立了狀態空間模型，應用於該過程的紙漿質量控制和過程監視。
  14. Dynamic model of cooking process is needed before quality control and process monitoring could be implemented

    在對蒸煮進行質量控制和過程監控時，往往需要建立描述紙漿質量以及生產過程的系統動態模型。
  15. It is proposed to capture multivariate dynamic behavior of process and quality measurements, both in time and batch - to - batch senses, from identified stochastic state - space model of the cooking process

    建模過程不是獨立的考慮單個批次，而是從連續批次這個整體上考慮辨識一個批間相關的隨機狀態空間模型，利用模型對蒸煮批次整體的運行情況進行質量控制和監控。
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