給水回熱加熱 的英文怎麼說
中文拼音 [gěishuǐhuírèjiārè]
給水回熱加熱
英文
extraction feedwater feating-
Heat convected, a mode of motion developed by such combustion, was constantly and increasingly conveyed from the source of calorification to the liquid contained in the vessel, being radiated through the uneven unpolished dark surface of the metal iron, in part reflected, in part absorbed, in part transmitted, gradually raising the temperature of the water from normal to boiling point, a rise in temperature expressible as the result of an expenditure of 72 thermal units needed to raise i pound of water from 50 to 212 fahrenheit
燃燒所引起的運動形式之一-熱對流傳熱，不斷地加速度地從熱源體傳導給容器中的液體，由那凹凸不平未經打磨的黑色鑄鐵面把熱向周圍發散出去一部分反射回來，一部分被吸收，另一部分被傳導，使水的溫度從常溫逐漸升到沸點。這種溫度的上升可作為消費結果標志如下：將一磅水從華氏五十度加熱到二百十二度，需耗七十二熱量單位。He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly
他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。
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