cassava starch 中文意思是什麼

cassava starch 解釋
木薯澱粉
  • cassava : n. 1. 【植物；植物學】木薯屬 （Manihot） 植物。2. 木薯屬植物的根[澱粉]〈可做麵包和食用澱粉〉。
  • starch : n 1 【化學】澱粉；〈pl 〉澱粉質食物。2 古板，僵硬，嚴格，拘泥，形式主義。3 〈美俚〉精力，元氣。vt...
  1. General technical requirements for processing machinery of cassava starch

    木薯澱粉加工機械通用技術條件
  2. 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。
  3. Edible cassava starch

    食用木薯澱粉
  4. 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
  5. 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。
  6. 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
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