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pasteurization相关的网络例句

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与 pasteurization 相关的网络例句 [注:此内容来源于网络,仅供参考]

The holding tube is designed to establish a retention time for the product at the pasteurization temperature.

我们设计保温管来确保产品在巴氏杀菌温度时的保留时间。

To be a new sterilization technology, high temperature flash pasteurization is more advantage in savi.

而高温瞬时杀菌技术,作为一种新的灭菌技术,相比于原先的巴氏灭菌技术在节能降耗方面具有非常明显的优势。

Sanitation , clean stock, and soil sterilization or pasteurization provide three legs of a good preventive program.

清洁卫生、砧木消毒和土壤消毒这是良好的预算计划的三条腿。

Traditionally, the pasteurization of liquid products is accomplished in a batch-type operation.

传统上,液态食品的巴氏杀菌以箱式操作来完成。

Yogurt sterilization methods normally used pasteurization, under the conditions maintained at 80 degrees 30 minutes for disinfection.

通常酸奶的杀菌方法采用巴氏消毒法,在80度的条件下维持30分钟进行消毒。

The health problems we see from consuming a lot of milk are due to the modern methods of homogenization and pasteurization.

健康方面的问题就是来自於大量制造牛奶过程中的均值技术以及高温杀菌。

The most popular system for pasteurization of liquid foods is the continuous high-temperature, short-time system.

液体食品的巴氏杀菌最为常用的一套设备就是连续高温短时设备。

1895 French chemist and biologist whose discovery that fermentation is caused by microorganisms resulted in the process of pasteurization .

发现发酵是由微生物引起的法国化学家和生物学家。

For packaging the products requiring pasteurization and sterilization

包装要求杀菌和巴氏杀菌的产品。

According to the beer though pasteurization or not, separate to draft or Pasteurimd Beer.

啤酒的杀菌采用巴氏杀菌法,即用60 – 65摄氏度的热水对啤酒浸泡或喷淋20 – 60分钟。

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But GST= 0.156, Nm=1. 588. As a result, the foundation of Youyongchi Avicennia marina population was the result of the migration of hypocotyles and human factors.

这项工作可以为海岸防护林中新引进种类的判定以及为研究种群建立者效应方法的确定提供科学依据。

The two-dimensional CDRC-ADI-FDTD update equations for collision unmagnetized plasma are induced. The unconditional stability of the CDRC-ADI-FDTD formulation for collision unmagnetized plasma is obtained by the examples.

推导了碰撞非磁化等离子体中的二维CDRC-ADI-FDTD迭代公式,并用算例验证了碰撞非磁化等离子体CDRC-ADI-FDTD算法也是无条件稳定的。

They are also used to measure the energy content of foodstuffs; i.e. the energy produced when the food is oxidized in the body. The units here are kilojoules per gram.

热值也被用来测量食物的热含量,即食物在体内氧化后产生的能量,此时的单位为每克多少千焦耳。