| 释义 |
ge·lat·i·ni·za·tion AHDjəˌlatᵊnə̇ˈzāshən,ˌjelətə̇nə̇ˈ-,-ᵊnˌīˈz-,-ə̇ˌnīˈz- BNC²³⁶²¹³⁺¹
基本例句
n.凝胶化¹⁰⁰
In the samples with full gelatinization, basically there is no complete particle, starch particles were completely destroyed and the fragments are more, but the adhesion is very serious.
全糊化样品的颗粒形态基本上不存在，淀粉颗粒全部被破坏，碎片较多，但是粘连很严重。 fabiao
Rice roasting process is a novel technique for raw starch gelatinization.
焙炒是一种全新的使原料淀粉糊化的方法。 dictall
The application of polymer physics analytical method in granule size, crystal structure, gelatinization, retrogradation and glass transition of starch research is summarized.
概述了在对淀粉颗粒大小、晶体结构、糊化、回生、玻璃相变等性质研究中应用的高分子物理分析方法； cnki
The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter DSC.
采用差热扫描量热法 DSC研究了不同压力及保压时间对玉米淀粉糊化度的影响。 cnki
The ionic interactions of gums and starches were found to play an important role in the gelatinization characteristics and rheological properties of the mixtures.
研究发现胶体与淀粉之间的电荷相互作用对复配体系的糊化性质和流变学性质起重要的作用。124.205.222.100
The particle behavior of rice was observed by microscope, and the gelatinization properties of rice were tested and analyzed by DSC.
采用显微观察和 DSC差热分析方法对样品进行颗粒特性分析及大米糊化特性研究。 dictall
The pre- gelatinization of starch had important influence on graft copolymerization.
淀粉预糊化对接枝反应有重要影响。 cnki
The production techniques of Xiaoqu liquor by corn were introduced in details including the proportioning of raw materials, grains gelatinization, bacteria culture, fermentation and distillation etc.
介绍了用玉米原料生产小曲白酒的工艺方法，详细介绍了原料配比、粮食糊化、培菌、发酵、蒸馏等工序的工艺操作方法及注意事项。 zidian8
The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art, quality and taste of starch food.
淀粉的最基本特性是糊化和老化，它对淀粉质食品的加工工艺、质量和风味有极重要的影响。 cnki
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。 chemyq
The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.
淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。 dictall
Then the applications of TAK in the kinetic study of starch gelatinization, thermal decomposition and drying of foodstuffs were reviewed briefly.
论述了TAK在研究淀粉糊化，食品或其组分的热分解以及干燥动力学中的应用。 chemyq
This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下，挤压膨化对玉米糊化度的影响。 dictall
An example on rice gelatinization temperature, represented by alkali spreading value and abbreviated to ASV, demonstrates the analyzing procedure.
以稻米胚乳的糊化温度以碱扩散值表示，简记为 ASV为例演示了分析程序。 magsci
Differential Scanning Calorimeter DSC was used to determine the gelatinization temperature and enthalpy of corn starch and resistant starchRS in this paper.
采用差示扫描量热分析技术 DSC对原淀粉及各抗性淀粉样品的糊化温度及糊化热效应进行了测试和研究。 chemyq
Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.
面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著；124.205.222.100
The author discusses the starch's gelatinization, ageing mechanism, condition and uses in food processing for reference.
本文对淀粉的糊化、老化机理、条件及其在粮食食品加工中的应用等进行了探讨，可供参考。 cnki
The results showed some of the conclusions obtained by means of above methods reflected both common and varied aspects of starch gelatinization characteristics.
结果表明，用不同方法测得的结果，有的反映某种共同的特征，有的则显示糊化特性的不同方面。 cnki
The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。 cnki
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。 iciba
The gelatinization of wheat flour paste using traditional heating and microwave was compared.
对传统加热糊化和微波糊化小麦面浆的过程进行了比较。 dictall
Gelatinization of starch is an important property for its application.
糊化是淀粉的重要性质。 cnki |