蒸煮間 的英文怎麼說

中文拼音 [zhēngzhǔjiān]
蒸煮間 英文
boiling station
  • 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
  • 間 : 間Ⅰ名詞1 （中間） between; among 2 （一定的空間或時間里） with a definite time or space 3 （一間...
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  1. Rails and bogies waste considerable space at the bottom of a treatment cylinder.

    鐵軌和小車在蒸煮缸的底部佔用相當大的空間。
  2. General packaging materials include : 3 - side seal, center seal, side seal with gusset, center seal with gusset, tray lid, rolls, retort pouch ( this pouch may look like other regular pouches, but it actually made up of different kinds of materials which enable the pouch to be heated and sterilized )

    其它包裝材料包括:三邊封袋，中封袋，風琴袋，中間封風琴袋，封口膜，卷膜，蒸煮袋（袋子本身可以在蒸或煮的高溫情況下使用，對內包物進行加熱和殺菌） 。
  3. Effect of mgo, f - cao, feo, ro phase and metal fe in steel - making slag powder on soundness of cement is investigated by boiling test, steam test and autoclave test

    採用沸煮、高溫長時間蒸養及壓蒸方法研究了鋼渣粉中的f - cao 、 mgo 、 feo 、 ro相及金屬鐵對水泥安定性的影響。
  4. 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。
  5. And the " celestial bean curd " is a dish that requires even more extra time and care : old tofu and free - range chicken are cooked for a long period of time, then the crusty sides of the tofu are removed and ham and abalone strips are applied. this is then steamed over high heat, and the tofu absorbs the oil from the chicken and combines with the saltiness of the ham and the seafood - aroma of the abalone to create a dish that gets better with every bite

    另外參考滿漢全席而還原出的尼罕寧默哈庫它，是紅燒魚肚與牛肚的火候菜，至於天廚老豆腐更是費工，將老豆腐與土雞長時間熬煮，再去除豆腐的硬邊，鋪上火腿鮑魚絲等，以大火蒸透，老豆腐吸足了土雞的油火腿的咸與鮑魚的鮮，愈吃愈夠味。
  6. 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。
  7. 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
  8. Several factors which influence the production of douchi fibrinolytic enzyme were analyzed, including amount of soaking water, soaking time, crash degree of soybean, carbon source, ionic strength and cooking time

    分析了影響豆豉纖溶酶產量的諸多因素，包括大豆浸泡水量、時間、大豆破碎程度、碳源、離子強度、蒸煮時間等。
  9. 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。
  10. 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。
  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. The plant has a whole area of 16000 square meters, and the processing area contains several workshops either of them has a very scientific connection with each other. the frozen storage has a capacity of 800mt, varieties of product are stored in separate chambers. since it is a brand - new plant, every equipment is new and advanced and in a very good condition, it also featured for the very powerful quick frozen system

    工場總佔地面積16000平方米，工場有儲藏庫800噸，生產車間3000平方米，日速凍50噸配備生產量5噸的單凍機一臺，平板機2臺，制凍機一臺和熱線生產的鍋爐和蒸煮機各項配套設施全，擁有職工160人，年生產量2000噸，產值1000萬美金。
  13. The majority of the poisoning cases were associated with excessive and / or long - term dosage, and improper preparation methods, such as decocting, heating or fumigating

    多數中毒病例為內服劑量過大及用藥時間過長所致，其次為用藥方法不合理，包括採用煎煮、加熱熏蒸等。
  14. 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。
  15. 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。
  16. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
  17. Boiling not needed for sliced veneer. taking a long time for seasoning and easily split. fresh wood giving off offensive smell which vanishes after seasoning. sliced veneer - surface materials

    平切單板時不須經蒸煮手續?長時間乾燥木材易乾裂。新鮮材時具惡臭味?乾燥后即消失。平切單板-壁板、地板、櫥櫃。板材-木工原料。
  18. 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。
  19. Atto is produced from steamed soybean and natto bacteria by koji. it is a traditional food in japan for more than two thousand years. nattokinase is a small molecular fibrinolytic protease which is produced during natto fermentation

    納豆是由蒸煮后大豆種入納豆菌，經固體發酵而制得，是日本民間的傳統保健食品，已有二千年歷史。
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