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| 本文针对两种包裹用腐皮理化指标的比较实验得出：化学成分上的差别主要表现在蛋白质含量和总糖含量上，传统工艺腐皮的蛋白质含量高于RW工艺腐皮，而总糖含量低于RW工艺腐皮；物理特性指标上，传统工艺腐皮的抗拉强度明显高于RW工艺腐皮，而RW工艺腐皮的延伸率则明显高于传统工艺腐皮；颜色上，相比较于传统工艺腐皮，RW工艺腐皮色泽更浅而且透明。 |
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yuanying3318(金币+40): 2011-03-31 09:44:05
| a comparison derived from experimentally of physical and chemical indicators of two parcels Yub: chemical composition is difference mainly in the protein content and total sugar content, the traditional process of protein content higher than RW Yuba Yuba process, while the total sugar content lower than the RW process Yuba; physical properties of targets, the traditional RW technology process was significantly higher than the tensile strength of Yuba, which elongation process was significantlier than the traditional; It is compared to traditional RW technology Yuba lighter color and transparent |
3楼2011-03-25 11:10:57
yuanying3318(金币+10, 翻译EPI+1): 2011-03-31 09:43:55
|
本文针对两种包裹用腐皮理化指标的比较实验得出：化学成分上的差别主要表现在蛋白质含量和总糖含量上，传统工艺腐皮的蛋白质含量高于RW工艺腐皮，而总糖含量低于RW工艺腐皮； This paper focus on the conclusion by comparing with physical and chemical indicators of two beancurd sheet used in enfoding: The difference in chemical composition is mainly in the protein content and total sugar content. The traditional process of beancurd sheet contains a higher protein content than technology of RW, while the total sugar content the opposite; |
2楼2011-03-25 10:58:18
yuanying3318(金币+10): 2011-03-31 09:44:01
|
物理特性指标上，传统工艺腐皮的抗拉强度明显高于RW工艺腐皮，而RW工艺腐皮的延伸率则明显高于传统工艺腐皮；颜色上，相比较于传统工艺腐皮，RW工艺腐皮色泽更浅而且透明。 The physical properties shows that the traditional process was significantly higher than RW technology in tensile strength, on the contrary, about the percentage of elongation of RW process was much higher than the traditional process; By color, compared to the traditional beancurd sheet, the colour of RW process beancurd sheet exhibites lighter and transparent . |
4楼2011-03-25 11:11:30
