gelatinization的例句大全

the degree of gelatinization of this instant rice, the bulk density and rehydration rate were higher than those of the commercial sample produced by tradition process, which was white and semitransparent.

传统工艺生产的商用方便米颜色较白，呈半透明，糊化度低，表观密度较大，复水率稍低。

the effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

study on the gelatinization and retrogradation properties of waxy wheat flour

糯小麦粉糊化回生特性研究

the study of suitable feed processing parameter for starch gelatinization

饲料淀粉糊化的适宜加工工艺参数研究

study on gelatinization property of colocasia esculenta schott starch phosphate ester

香芋淀粉磷酸酯的糊化特性研究

the results show that compare with the colocasia esculenta schott starch, the starch phosphate ester has properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics are improved, and paste viscosity is decreased.

结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化，透明度高，沉降稳定性好，冻融稳定性和抗霉菌能力有所改善，糊黏度减小。

the results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.

结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。

the heat vulcanization gelatinization joint technology of coal handling belt

输煤皮带热硫化胶接工艺

The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.

并测定了产物糊化温度 、 粘度、冻融稳定性等特性.

There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用.

Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.

Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.

使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.

Water content, gelatinization rate, starch content, fat content and nitrogen content of the fluidizing treated rice were analyzed, and compared to that of steam treated rice and crude rice.

该文对高温流化大米、蒸煮大米和未处理的原料大米就水分含量、糊化率、淀粉含量、脂肪含量、含氮量5个方面进行了对比测定。

Starch granule can absorb energy when processed in microwave so that the crystallinity and gelatinization temperature of starch will be increased.

微波处理淀粉时淀粉颗粒吸收微波能量，使淀粉结晶度增大，从而使淀粉的糊化温度升高。

Compared to TQ, TRS starch showed higher gelatinization temperatures, lower gelatinization enthalpy and swelling power.

与TQ相比，TRS淀粉具有高的糊化温度和低的糊化热焓与膨胀势。

The amylose content, gelatinization grade, glutinosity of rice would be regarded as the major indexes for the standard of the raw materials fresh of rice noodle.

原料大米直链淀粉含量、糊化等级和胶稠度等可以作为鲜湿米粉原料标准的主要指标。