gelatinization
基本解釋
- n. 凝膠化（作用）
英漢例句
- The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC).
採用差熱掃描量熱法（DSC）研究了不同壓力及保壓時間對玉米澱粉糊化度的影響。 - The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art, quality and taste of starch food.
澱粉的最基本特性是糊化和老化，它對澱粉質(zhì)食品的加工工藝、質(zhì)量和風(fēng)味有極重要的影響。 - This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
試騐研究了在不同溫度、不同蒸汽添加量以及不同的壓力環(huán)直逕條件下，擠壓膨化對玉米糊化度的影響。
雙語例句
詞組短語
- gelatinization properties 糊化特性
- gelatinization mechanism 膠凝機理
- gelatinization viscosity 糊化黏度
- interior gelatinization 內(nèi)部膠凝
- its gelatinization 糊化
短語
專業(yè)釋義
- 糊化
Gelatinization temperature of four fernery starchs is between 55℃and 76℃.
蕨根澱粉的糊化溫度介於55-76℃之間,糊化焓AH爲9.65 J／g。 - 膠凝作用
- 凝膠化
- 糊化
- 糊化
- 膠凝作用
- 塗膠質(zhì)於…；用明膠処理
- 凝膠化作用
- 膠凝
- 凝膠化