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- His method is called the Hydrodynamic Pressure Process. 他的方法叫做水力压力方法。
- Evolution of High Pressure Processing. 高压加工的发展。
- The Hydrodynamic Pressure Process may help reduce concerns about harmful bacteria in meat. 水力压力过程可以帮助减少肉里的有害细菌。
- Scientists had demonstrated that the Hydrodynamic Pressure Process could improve large pieces of meat. 科学家们证明了水力压力方法可以提高大块肉的质量。
- Major Manufacturers of High Pressure Processing Equipment. 高压加工设备的主要生产商。
- Membrane material uses polyimide, the model of module uses hollow fiber, the process of practicing uses pressure process. 膜材料选用了聚酰亚胺，膜组件类型选用了中空纤维，膜过程操作方式选用了加压式。
- non pressure electric water heater 低压式电热水器
- The techninque provides a scientific measure to optimize pressurizing process in low - pressure die casting to impr... 为优化低压铸造加压工艺，提高铸件质量提供了科学的手段。
- This article mainly reviewed researches on heat-transfer modeling during ultrahigh pressure processing, freezing and thawing process under ultrahigh pressure and low temperature. 本文综述了食品在超高压处理过程中的传热模型和相转变的研究进展,对超高压低温条件下的冻结和解冻过程也进行了讨论。
- Conclusion:Ultra-high pressure processing is a method worth probing for reserving nutrients in vegetables and fruit. 结论:超高压处理是值得研究和探讨的存留蔬菜、水果营养素的一种方法。
- This non sequitur invalidates his argument. 他不根据前提推理因而论证无效。
- The crystallinity of corn starch could be enhanced by ultra high pressure processing in 5% CaCl2 or 5% NaCl solution. 5%25 CaCl2和5%25 NaCl可以提高处理后的淀粉的结晶度。
- It was one of the important purpose for high pressure processing to tenderize muscle. 通过高压处理达到嫩化肌肉的目的是高压在肉类加工中应用的重要方面之一。
- Patience is a sine qua non for a good teacher. 做个优秀教师必不可少的条件是要有耐心。
- The diplomat was declared persona non grata. 这位外交家被宣布为不受欢迎的使节。
- The influences of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch were studied. 采用超高压技术对太白葛根淀粉进行处理,研究超高压处理对太白葛根淀粉理化特性的影响。
- He is declared personal non grata and forced to leave the country. 他被宣布为不受欢迎的人而被迫离开该国。
- pressure process of timber preservation 压力防腐木材保存法,压力木材防腐法
- Research on SP Side Pressure Process 定宽机侧压过程研究
- High pressure processing has been an active topic in the last ten years,because of tenderizing meat and extending shelf life without destroying meat nutrition and flavor. 由于高压技术能在不影响食品风味和营养的前提下延长制品的贮存期,改善产品的组织结构,所以,近十几年来,高压技术逐渐成为食品工作者研究的热点。
