| 查看: 344 | 回复: 2 | ||
| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | ||
[求助]
请帮忙翻译一个摘要，食品工艺类的 谢谢
|
||
| 摘要：以新鲜马蹄为试验材料，首先研究浸泡时间、柠檬酸浓度、氯化钠浓度和VC浓度对马蹄护色效果的影响，通过正交实验得到最佳护色方法：浸泡时间10min、Vc浓度0.4%、柠檬酸浓度0.9%、氯化钠浓度0.4%。然后研究了马蹄的热风干燥方法，得出了最佳干燥方法为：恒温80℃干燥120min、再恒温70℃干燥150min。所得马蹄全粉色泽纯白，复水率高达90%以上。 |
回复此楼» 猜你喜欢
生物学学硕求调剂：351分一志愿南京师范大学生物学专业
已经有5人回复
-
求调剂，一志愿厦门大学，生物与医药，总分272，本科211
已经有5人回复
-
调剂
已经有9人回复
-
070300化学学硕311分求调剂
已经有11人回复
-
一志愿北交大材料工程总分358求调剂
已经有7人回复
-
308求调剂
已经有12人回复
-
0703化学
已经有18人回复
-
生物学308分求调剂（一志愿华东师大）
已经有5人回复
-
292求调剂
已经有4人回复
-
286求调剂
已经有10人回复
【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ...
sltmac: 金币+50 2013-05-22 10:17:49
sltmac: 金币+30, 翻译EPI+1 2013-05-22 10:17:54
sltmac: 金币+50 2013-05-22 10:17:49
sltmac: 金币+30, 翻译EPI+1 2013-05-22 10:17:54
| Abstract: Taking the fresh water chestnuts as the test material, firstly, the effects of marinating time, concentrations of citric acid, concentrations of sodium hydroxide and concentrations of Vc on colour protection of water chestnuts were investigated, the optimal colour protection method was obtained through orthogonal experiment: marinating time 10min, concentrations of Vc 0.4%, concentrations of citric acid 0.9%, concentrations of sodium hydroxide 0.4%. Then air-drying method was investigated, the optimal drying method was obtained: constant temperature 80℃, drying 120min and constant temperature 70℃, drying 150min. The whole water chestnuts meal collected was truly white colour, rehydration ratio is up to 90%. |
2楼2013-05-14 16:17:02
3楼2013-05-14 16:23:17
10