查询词典 boiling

The car currently on the market pot, cups are mostly to heat mainly limited by current security issues in automotive applications, these products meet Chiang Kai-shek who failed to address the technical aspects of boiling, or 80 ° C can be falsely generated by boiling for the boiling point, and now the emergence of cup AMORETTO electric car is the perfect solution to these technical problems.

目前市场上的车用壶、杯产品大多以保温为主，受限于汽车应用电流安全问题，这些产品未能解决达到蒋谁煮沸的技术问题，或者以80°C即可产生的沸腾现象假称为沸点，现在AMORETTO车载电热杯的出现则完美的解决了这些技术难题。

In the first part of present study, the characteristics of saturated pool boiling heat transfer for dielectric fluid FC-72 on a plain surface are investigated experimentally. Specially, the data for the boiling incipience temperature, CHF value, saturated boiling heat transfer coefficient affected by the numbers of the test run and orientation are to be examined in detail.

实验的第一部份探讨平滑加热面於饱和FC-72的沸腾实验，其目的是作为增强表面沸腾特性比较时的基准，并与参考文献中平滑表面沸腾关系式作比较，以验证本实验的准确性。

The phenomena of boiling over of burning oil products in oil lank was analyzed, and conditions for boiling over were expatiated, heat radiation intensity of burning flame when boiling over was also studied.

分析了油罐火灾中燃烧油品的沸溢现象，阐述了沸溢发生的条件，研究了沸溢时火焰的热辐射强度，研究表明沸溢时火焰温度平均升高300℃左右，火焰平均热辐射强度是沸溢发生前的2.5-3倍。

The application of low pressure boiling technique could increase wort boiling temperature to 100.5 ℃ and advance protein agglomeration and reduce solidifiable nitrogen content to 0.5 mg/100 mL. Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. Besides, the boiling intensity dropped from 9 %～12 % to 7 %～8 % and boiling time shortened to 10～20 min, which improved production efficiency and saved 20 % energy and improved beer non-biological stability.

采用低压煮沸工艺，可提高煮沸麦汁温度至100.5 ℃，加强蛋白质凝聚，麦汁可凝固氮下降0.5 mg/100 mL；煮沸过程加强了美拉德反应、"棕色反应"，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；煮沸强度从9 %～12 %降至7 %～8 %，煮沸时间缩短10～20 min，提高生产效率，节约能源20 %；改善啤酒非生物稳定性。

Finally, boiling phenomena (such as nucleate boiling, noisy film boiling and silent film boiling) appeared.

最后，沸腾(如，核态沸腾，噪声沸腾和无噪声沸腾等)现象发生。

The application of low pressure boiling technique could increase wort boiling temperature to 100.5 ℃ and advance protein agglomeration and reduce solidifiable nitrogen content to 0.5 mg/100 mL. Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. Besides, the boiling intensity dropped from 9 %～12 % to 7 %～8 % and boiling time shortened to 10～20 min, which improved production efficiency and saved 20 % energy and improved beer non-biological stability.

采用低压煮沸工艺，可提高煮沸麦汁温度至100.5 ℃，加强蛋白质凝聚，麦汁可凝固氮下降0.5 mg/100 mL；煮沸过程加强了美拉德反应、&棕色反应&，类黑精、类黑素化合物增加，麦汁色度增加，麦汁的抗氧化能力增强；煮沸强度从9 %～12 %降至7 %～8 %，煮沸时间缩短10～20 min，提高生产效率，节约能源20 %；改善啤酒非生物稳定性。

The agitation power consumptions in boiling systems decrease uniformly with the increase of agitation speed, whereas the relative power demand (RPD-the ratio of agitation power input of HEDT for gassed system to that for ungassed system and under the same agitation speed) can maintain at a high level for high gas loadings even when the impeller is operating with a high impeller tip speed. The gas hold-up in the boiling system is much lower than that in the cold gassed system, and the gas hold-up in boiling system increases at first and then decreases with the increase of the agitation power consumption per liquid mass P(subscript m. It implies that the boiling three-phase system has a maximum gas hold-up point. The changes of nucleation site of vapour bubble and the character of suspension of the solid particles with the rotational speed of the impeller are responsible for those behaviors mentioned.

在沸腾条件下，搅拌功率消耗随着搅拌转速的增加有所下降，但HEDT桨具有较高的载气能力，即使在高叶端线速度下，相对功率消耗仍能保持在较高的水平；沸腾体系的气含率随单位质量流体输入功率的增加表现出先增后减的规律，即存在气含率的极大值，蒸汽成核位置和固体颗粒悬浮特性随搅拌功率增加而改变是造成上述行为的主要原因；沸腾体系中的气含率远远低于常温通空气体系。

On the basis of mechanism of boiling sugar of cane and the basic elements and the experiences of boiling sugar, by analyzing the affection of the elements of the process of boiling sugar to quality of the sugar boiling, synthesize traditional control and advanced intelligent control, using PID control theory and the theory of fuzzy , Implement control to process of the complex physical and chemical boiling sugar of cane. Overall program was design for boiling sugar DCS control system.

在甘蔗煮糖机理和煮糖的基本要素和经验的基础上，通过分析煮糖过程中各要素对煮糖质量的影响并阅读了大量国内外文献资料，综合传统控制与先进的智能控制手段，运用模糊控制理论和PID理论，对甘蔗煮糖这一复杂的物理化学过程实施控制，并对煮糖DCS控制系统进行总体方案设计。

According to the boiling range, solvent oils can be divided into three categories: hydrocarbos solvent, such as the 6＃ oil extraction solvent, boiling range for 60-90 ° c; alkanones in solvent, such as rubber solvent naphtha, boiling range of 80-120 ° c; high-boiling solvent, such as oil paint solvents, boiling range for 140-200 ° c, in recent years the widely-used ink solvent naphtha, the stem is up to 300 ° c.

按沸程分，溶剂油可分为三类：低沸点溶剂油，如6＃抽提溶剂油，沸程为60-90℃；中沸点溶剂油，如橡胶溶剂油，沸程为80-120℃；高沸点溶剂油，如油漆溶剂油，沸程为140-200℃，近年来广泛使用的油墨溶剂油，其干点可高达300℃。

The technology to achieve energy-saving in wort boiling mainly covered the following aspects: recovery of exhaust boiling steam including exhaust steam recovery by exhaust steam condenser and energy-saving by exhaust steam compressor; energy-saving by the use of new boiling system such as Merlin boiling system or soft boiling system or Stromboli boling system etc.

实现麦汁煮沸工段节能降耗的技术措施有：回收煮沸乏汽节能，包括采用乏汽冷凝器回收乏汽和采用乏汽压缩机节能；采用新型煮沸系统节能，可采用Merlin煮沸系统节能，或采用柔和煮沸系统节能，或采用Stromboli煮沸系统节能。

Kate: I'm sorry I kissed you.

抱歉，我亲了你。

This means giant network to buy long swim the hearsay of the net is complete by checkmate.

这意味着巨人网络收购久游网的传闻彻底被击破。