蒸煮變數 的英文怎麼說
中文拼音 [zhēngzhǔbiànshǔ]
蒸煮變數
英文
cooking variable-
The xiangjun bamboo floor without mote and tongue - and - groove, whose raw materials are selectfrom the high quality bamboo from taojiang and anhua which have five to eight life. through the science craft management, introduced the advanced bamboo floor specialized production equipment, the process through open the piece, steam and boil, carbonize, desiccate, take shape, coat with lacquer and so on several ten processings, the product has the characteristic of the high density, good elasticity anti - burnt, wear - resisting ; which does not crack and distort and so on the characteristic, maintained the bamboo clear and bright li outward appearance texture, the sense of reality exquisite is gentle, warm in winter and cool in summer, which is accepted deeply and high praised by domestic and foreign customers
牌無塵企口竹地板，精選安化桃江的年生優質竹材為原料，經科學的工藝管理，引進先進的竹地板專業生產設備，經過開片蒸煮碳化烘乾成型上漆等數十道工序加工而成，產品具有密度高彈性好阻燃耐磨不開裂不變形等特點，保持了竹材清晰亮麗的外觀紋理，質感細膩柔和冬暖夏涼，深受國內外客戶的認可和好評。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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