保鲜

词组短语

retain freshness

与保鲜相关的网络例句 [注：此内容来源于网络，仅供参考]

The fresh-keeping effects of Portunus Trituberculatus were investigated. The results showed the efects were better when air components and ratios of MAP were CO2 50% N2 50%. Compared with coating package and MAP, vacuum packing could inhibit the production of melanin in Portunus Trituberculatus gills and legs and prolong storage period effectively at 0-4℃.

结果表明：气调包装气体配比为CO2 50%，N2 50%的保鲜效果较好；但真空包装与气调包装和涂膜包装的保鲜效果相比，0～4℃下，真空包装可有效抑制梭子蟹腮部和足部褐变并延长三疣梭子蟹保鲜期，保鲜效果好于气调包装和涂膜包装。

The character of the enzyme inactivation of Ozone in fruit and vegetable fresh keeping was introduced. The research and experiment of ozone in storage of cherry tomato and capsicum on about 25% to 27% was performed with the different ozone technologies and different packaging technologies.

介绍了臭氧用于果蔬保鲜的酶钝化等作用机理及其特点，并采用臭氧处理结合包装技术的不同保鲜包装方式，在25~27℃环境温度下，对樱桃番茄、杭椒进行了保鲜试验研究。

The method will produce effect about to storage of litchi and some theory of litchi preservation also can be found in this paper.

本论文为荔枝保鲜提供了一种新的方法，对荔枝保鲜的进一步推广应用产生了一定的影响，并为其保鲜机理的研究提供了理论依据。

Through study on three methods to preserve Myrica rubra 's juice such as low-temperature cold storage、physical and chemical processing and vacuum concentration, the results indicate that vacuum concentration preservation with thin velum has the best effect and lower cost.

通过对杨梅果汁低温冷藏、物理化学保鲜及真空浓缩保鲜等几种方法的研究，结果表明真空薄膜浓缩保鲜方法效果最好，成本较低。

The quantity of transfer is related to the temperature, time, the content of dioctyl phthalate in PVC film and the thickness of film.

PVC保鲜膜DOP的迁移量与温度、时间、保鲜膜DOP的含量、保鲜膜的厚度有一定的相关性。

The complex biological preservatives consisting of lysozyme and / or nisin possessed a good preserving effect on razor clam, with the combination of lysozyme and nisin better than the individual one, possibly because the condition of their application and anti-bacterial spectrum can supplement each other as to increase their anti-bacterial spectrum.Razor clam was hydrolyzed with four kinds of proteases including subtilisin, flavourzyme, bromelain and acid protease.

用溶菌酶、乳酸链球菌素等组成的复合生物保鲜剂处理，结合冷藏保鲜蛏肉，各保鲜剂组的总挥发性盐基氮和细菌总数增加速度均慢于普通冷藏的蛏肉，从色泽、弹性、气味、黏度等感官评定指标来看，保鲜效果也均明显优于普通冷藏，说明溶菌酶、NISIN等对蛏肉具有较好的防腐保鲜效果。

Preservation technology for meat and its products are intruduced , the reasons why these methods can keep f resh are analysed , and some related researches including their applications at present are stated briefly in this paper.

介绍了肉类及其制品的保鲜技术，分析了这些方法保鲜的原理，简述了它们目前在肉类及其制品保鲜中的研究和应用情况。

In this paper, orthogonal tests were conducted to study cut-tomato preservation with short-time microwave treatment. It was found that the vacuum packaged cut-tomato only reached low temperature of pasteurization after short-time microwave treatment, but it could be preserved for a long time under normal atmospheric temperature. The optimal treatment parameters were determined. The parameters are solution contains 0.12%vitamin C and microwave treatment time is 54 s; The image processing of samples were carried out to get color histograms and corresponding color mean, and effects of the method were explained with certain value. Effects of package on tomato were analyzed; it was considered that cut-tomato would be packaged with lightproof package.

通过正交试验对切分西红柿进行了微波处理常温保鲜的试验研究，得出了真空包装的切分西红柿在微波短时处理后只达到巴氏杀菌的低温杀菌温度，却得到能长期贮存的品质优良的样品的结果；确定了这种方法的最佳处理参数，其最佳参数为0.12％维生素C处理时间为54 s；对样品进行图像处理，得到色彩直方图和色彩均值，用确切的数值说明保鲜方法的保鲜作用；分析包装对西红柿保鲜的影响作用，认为切分西红柿应采用避光包装保存。

The main physiological changes of yard-long bean stored at different temperature and the effect of plastic films, 6-BA and 1-MCP treatments on postharvest senescence physiology and edible quality changes were investigated. The results were as follows:1. Rate of chilling syndrome of yard-long bean appearing after 3d storage at 3 + 2 °C was 3% after 5d storage.

以'之豇-28'豇豆为试材，研究了贮藏温度3±2℃、8±2℃、12±2℃和常温(ck，26～37℃、薄膜包装(厚度为0.03mm的LDPE薄膜、0.02mm的专用保鲜膜、0.02mm的专用保鲜膜+直径10mm孔10个、ck)、6-BA处理10mg·Kg~(-1、20mg·Kg~(-1)、30mg·Kg~(-1)、0mg·Kg~(-1)、1-MCP处理0.5μL·L~(-1、1μL·L~(-1)、2μL·L~(-1)、0μL·L~(-1)对豇豆采后生理变化、贮藏品质及保鲜效果的影响，为豇豆贮藏保鲜技术的研究与应用提供理论依据和技术指导。

An overview was made on study and application of storage and fresh-keeping technique of Ginkgo seed, as well as effect of chemical, physical and biological treatment on seed.

就银杏种核贮藏保鲜技术的研究和利用进行了综合评述，介绍了银杏采后化学、物理、生物等方面的种核贮藏保鲜技术，并详细说明了冷激、热激、辐射及臭氧处理对银杏种核的保鲜作用，同时对其它相关的主要新兴贮藏保鲜技术在银杏上的应用进行了分析和展望。

与保鲜相关的网络解释 [注：此内容来源于网络，仅供参考]

crisper：保鲜盒

彩妆是 香皂保鲜盒(Crisper)主要用于食品保鲜. 保鲜盒采用树脂材料制成,一般耐温范围:最高温120℃,最低温-20℃. 保鲜盒不仅方便实用,而且可以将食物分门别类地存放. 保鲜指南针(Compass)是用以判别方位的一种简单仪器.

vegetable crisper：蔬果保鲜室

plug:插头 | outlet:插座 | vegetable crisper:蔬果保鲜室

locker paper：保鲜纸

磅秤 scale | 保鲜纸 locker paper | 裱花转台 revolving cake stand

microwave：保鲜

富集吸收:absorbing | 保鲜:microwave | 微波:microwave radiation

Plastic Wrap：保鲜膜

容器上面盖一张保鲜膜(Plastic Wrap), 放入烤箱,打开烤箱的灯,几小时后就可以闻到酒香. 24小时后,看到糯米饭好象浮在酒里就可以了. 心得: . 制做酒酿的器具一定要干净,特别是不能有油迹. 建议使用前把器具用洗碗液(Dishwashing Liquid)洗干净,

wraps：保鲜膜

Facial tissue面巾纸 | Wraps保鲜膜 | Paper cups纸杯

refrigerated cabinet 700 litres：700升保鲜柜

ght double glass door fridge -------ght双玻璃门冰箱 | refrigerated cabinet 700 litres--700升保鲜柜 | industrial wall cupboard--商用吊式碗橱

Why did you put Clingfilm on it：你为什么要用保鲜膜

It's got Clingfilm on it and everything.|所有的东西都用保鲜... | Why did you put Clingfilm on it?|你为什么要用保鲜膜? | Because that keeps it fresh. That's the point of Clingfilm.|因为这样能保持新鲜 那...

It's got Clingfilm on it and everything：所有的东西都用保鲜膜包起来了

Yes, of course, it's in the fridge.|是的,在冰箱里 | It's got Clingfilm on it and everything.|所有的东西都用保鲜膜包起来了 | Why did you put Clingfilm on it?|你为什么要用保鲜膜?

Because that keeps it fresh. That's the point of Clingfilm：因为这样能保持新鲜 那就是保鲜膜的作用

Why did you put Clingfilm on it?|你为什么要用保鲜膜? | Because that keeps it fresh. That's the point of Clingfilm.|因为这样能保持新鲜 那就是保鲜膜的作用 | No, I don't want to hold.|我不想再等了