蒸煮溫度 的英文怎麼說

中文拼音 [zhēngzhǔwēndù]
蒸煮溫度 英文
boiling temperature
  • 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
  • 溫 : Ⅰ形容詞（不冷不熱） warm; lukewarm; hot; gentle; mild Ⅱ名詞1 （溫度） temperature 2 （瘟） acute ...
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  • 溫度 : [物理學] temperature
  1. Series of guowei dry - method composite machines as new product are explored with our many years ' experience, the requirement of the users. the first metal of this machine is adopted with : photo - ecectricity auto. tracking " correcting deviation equipment, magnetic powder tension control. pneumatic back pressure shifting blade, oven temperature controlled qutomatically, big roll with oil heating, coating composite pneumatic control as well as double frequency governor etc. it will make the machine with fast speed, lower voice, low polluted by air, shout consumptionfor energy, stable working etc. especially suitable for al - foil with smooth surface and no enough firming, glass paper, polyester ect. the composite material with hard strength, fireproof, anti - ventilation, anti - fatty, frozen, dudrable steam etc character. it is widely used in food, pharmacy, as well as daily articles to package

    「國偉」 、系列乾式復合機，是我廠根據多年的復合機製造經驗及結合客戶需求，開發的新產品，該機第一基材採用了「光電自動跟蹤」糾偏放卷裝置，磁粉張力控制、氣動背壓移動式刮刀、烘箱溫度分段自動控制、大輥筒導熱油加熱、上膠復合氣動控制及雙變頻調速技術，使該機具有復合速度快、噪聲低、空氣污染小、能耗低、運行平穩等特點，適宜於表面光滑的鋁箔玻璃紙聚酰胺等與聚乙烯、聚丙烯等薄膜的復合，復合薄膜具有強度高、防水、防透氣、防油脂、可冷凍、蒸煮等優點，廣泛應用冷凍食品、乾燥食品、醫藥品及日用品的包裝。
  2. 800 commonly used in the high guesthouses, restaurants a high - intensity daily xici, mechanical strength high, thermal stability performance is good, leaded cadmium smelt a low - volume, unique high - intensity, naisuanjian, unleaded drugs, and yi washing performance test kitchen operations inverted wave collisions, not damaged, more suitable for mechanical washing, high - temperature steam sterilization, sustained high temperature ovens and microwave heating, and other modern lifestyle

    目前國外普遍使用於高級賓館飯店的一種高強度日用細瓷，機械強度高熱穩定性能好含鉛鎘熔出量低，還具有獨特的強度高耐酸堿無鉛毒易洗滌的性能，經得起廚房作業的顛波碰撞，不易損壞，更適宜於機械洗滌高溫蒸煮消毒電烤箱持續高溫和微波加熱等現代生活方式。
  3. They have characteristics of good - looking, high brightness, novel design and glaze softness. the cadmium lead content is much lower than international standard. for hardness and standing high temperature, it can be washed by machine in any hotel or family

    產品具有白度高光潔度好釉面柔和，適宜賓館和家庭使用機械強度高，適宜於機械洗滌熱穩定性能好，適宜於高溫蒸煮消毒含鉛鎘溶出量低於國際標準等特點。
  4. To explore why the ratio of collectable wort extract is higher than that of non - extruded, the influences of all parameters of rice extrusion system ( barrel temperature, material moisture, screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method

    摘要為探索擠壓蒸煮大米啤酒輔料麥汁浸出物收得率高於傳統不擠壓蒸煮啤酒輔料收得率的原因，用二次正交旋轉組合試驗法設計安排試驗，研究了大米擠壓蒸煮系統諸參數（套筒溫度、物料含水量、螺桿轉速）對大米抗性澱粉含量的影響規律。
  5. This system is used for a quick delignification of several kind of raw material, obtaining high quality pulp. this cooking is done under characteristic pressure and temperature conditions

    這是一個能適用於多種原料的快速脫木素，得到高得率漿的蒸煮方法.蒸煮是在特定的壓力和溫度條件下進行的蒸煮
  6. 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。
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