感官質量 的英文怎麼說

中文拼音 [gǎnguānzhíliáng]
感官質量 英文
aesthetic quality
  • 感 : Ⅰ動詞1 （覺得） feel; sense 2 （懷有謝意） be grateful; be obliged; appreciate 3 （感動） move; t...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 量 : 量動1. （度量） measure 2. （估量） estimate; size up
  • 感官 : sense organ; sensory organ
  • 質量 : 1 [物理學] mass 2 （產品或工作的優劣程度） quality 3 economy （離子源的）; 質量標準 quality level...
  1. The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics. the major factors are analyzed with regression analysis to control the quality of the product

    摘要應用模糊數學方法綜合評判綠豆糕產品的感官質量，然後運用回歸分析方法對主要因素進行了分析，從而控制產品的質量。
  2. Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk

    脫除豆腥味的問題一直是豆乳加工過程中提高產品感官質量的關鍵性技術難題。
  3. Durum wheat semolinas and alimentary pasta. estimation of cooking quality of spaghetti by sensory analysis

    硬粒小麥粗麵粉和面條製品.用感官分析評定義大利細面條的烹制質量
  4. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  5. Sensory analysis - descriptive analysis with following quality evaluation

    感官分析.伴隨質量評定的描述性分析
  6. The screening experiment of material combination was carried out for kudingcha drink, and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties. the results show that, when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120, it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink

    為開發苦丁茶飲料提供依據，通過設置不同的原料組合，採用以感官審評為主，結合測定茶湯化學成分和物理性狀的方法，對加工苦丁茶飲料的原料配伍進行了篩選.結果表明，採用苦丁茶、絞股藍、烏龍茶的質量比10 10 80配製，以1 120的茶水比進行浸提，有利於改善苦丁茶的感官品質及其飲料加工、貯藏中的保鮮性能
  7. Through focusing on a specific sense, the person with dementia could be assisted to explore familiar smells, movements, textures, sights, sounds and tastes that relate to hisher previous life experiences. sensory stimulation could be used to improve level of alertness and awareness to the environment and arouse appropriate responses from the person with dementia

    適量的視覺、聽覺、味覺、觸覺、嗅覺及本體感覺（身體部位感覺）的刺激，就像給予腦部適當的運動，有助穩定情緒。如品嘗不同的生果、嗅不同的氣味、感受林蔭中的鳥語花香、使用不同質料製造的玩具等，都能提供不同的感官刺激。
  8. Making sure of the proper number which affects the quality of sausage by crossing experiment : 10 % starch, 12 % bone mire of chicken and 8 % soybean protein

    並以感官評定為指標，通過正交試驗確定諸因素影響紅腸品質的最佳添加量為：大豆蛋白1 . 2 % 、鵝骨泥15 % 、澱粉5 % 。
  9. Course contents ( containing practice period ) : introduction to the course ; basic function of cells ; breath ; blood ; blood circulation ; digesting and absorption ; energy metabolism and body temperature ; the excretion of kidney ; sensory organs ; nervous system ; endocrine system ; urogenital system ; physical constitution ; change of physiological function of human body in each sports stage ; lung ' s function measurement ; blood type test ; hemoglobin measurement ; auscultation of heart sounds ; measurement of blood pressure ; electrocardiogram measurement ; measurement of visual field ; measurement of body temperature ; cardiovascular function test before and after sport

    課程內容（含實踐活動） ：緒論、細胞的基本功能、呼吸、血液、血液循環、消化與吸收、能量代謝和體溫、腎臟的排泄、感覺器官、神經系統、內分泌、生殖、身體素質、運動各階段人體生理功能的變化、肺功能測定、血型鑒定、血紅蛋白測定、心音聽診、血壓測定、心電圖測定、視野測定、體溫測定、運動前後心血管功能變化。
  10. The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
  11. The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved

    結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。
  12. The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months

    結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。
  13. Currently the quality assurance department has established the laboratories for organoleptic testing, physical and chemical testing and microbial testing and strengthened the quality investigation and control of on - line products to guarantee effectively the steady increase of product quality

    目前品控部已建立感官檢驗室、理化檢驗室、微生物檢驗室，並加強在線產品現場檢測，有效地保證了產品質量的穩定提高。
  14. The aroma of tobacco is one of the most important factors in evaluating the qualities of tobacco leaf and cigarette

    摘要煙草香味是評價煙葉及卷煙感官質量的重要指標。
  15. The result of the qulity index of sensory orgar showed that except the colour index, flavour, sweet and taste of low - lactose - milk are all superior to general milk

    感官質量指標評價結果顯示：除色澤指標外，低乳糖乳的風味、甜度、口感等指標均優于普通乳。
  16. Teaching methods based on constructivism under the conditions of multimedia and internet can completely arouse a lot of sense organs of the students to study and fully stimulate the students " initiative and participation. they can help enlarge the capacity of a teaching period and really make the students study individually, study on their initiative and study with others. the teachers " and the students " using multimedia can show the entire effect of classroom activities and fully reflects the principal part of the students and the leading part of the teachers

    在這些教學實踐過程中，我們深刻體會到建構主義學習理論在「提高學習者的學習積極性，培養學習者的學習能力」方面具有其它學習理論所無法比及的優勢；並且深深認識到建構式網路下的化學教學能體現「以學生為中心」 ，很有利於培養迎接新世紀挑戰的高素質人才；建構式網路下的教學手段能全面調動學生的多種感官學習，充分激發學生的學習積極性和參與性，增大課堂容量，真正實現個別化學習、自主學習、協作學習；學生、教師通過多種媒體的組合使用，能顯示課堂效果的整體效應，充分體現了學生的主體地位和教師的主導作用。
  17. Application of ordering method in sensory evaluation of the cigarettes

    卷煙感官質量評價信息的優序法分析
  18. Unlike analog media, digital multimedia products can be easily copied without decreasing their fidelities

    和模擬多媒體作品不同，數字多媒體作品的拷貝過程不會損失作品的感官質量。
  19. The experimental results show that, compared with common quantization index modulation ( qim ) techniques, the proposed method has better robustness and higher image visual quality

    最後通過實驗並與一般qim技術相比，該系統具有更強的魯棒性和更好的圖像感官質量。
  20. The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )

    摘要採用廣義回歸神經網路分別對烤煙的主要化學成分與香氣質、香氣量、雜氣、刺激、餘味、勁頭和煙氣濃度等感官質量進行建模。
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