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分析烤箱干燥的鱼的收缩率较大的原因一方面可能是由于烤箱干燥的空气相对湿度低，温度高，因此鱼体内外迅速形成温、湿度梯度，使得鱼收缩严重，温度越高，温湿梯度越大，鱼收缩就越大，从而收缩率也越大，另一方面可能是由于热风干燥的温度较高，在长时间的高温环境下，鱼的细胞膜受到损伤而引起细胞的塌陷所制。 There are possibly two reasons why the shrinkage rate of fish dried by oven is the biggest, one is the lower relative humidity and higher ambient temperature in oven, which made a high grad of temperature and humidity inside and outside of fish, and lead to the more shrinkage, the higher grad of temperature and humidity, the larger is the shrinkage rate of fish, another might be associated with cellular collapse probably due to heat damage of the wall and cell membrane |
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zhy4227268(金币+20, 翻译EPI+1): 2010-12-28 12:11:04
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There are possibly two reasons why the shrinkage rate of fish dried by oven is more bigger. One is the lower relative humidity and higher ambient temperature in oven, which made a higher temperature and humidity inside and outside of fish, and lead to the more shrinkage;the higher temperature and humidity, the larger the shrinkage rate of fish. Another may be resulted from cellular collapse due to the heat damage of the wall and cell membrane. grad是啥东西啊，应是grade吧 |
2楼2010-12-26 21:00:15
