1) Liquid nitrogen quick freezing
液氮速冻
1.
Study on freezing technology of Pleurotus ferulate varnebrodensis lenzi by liquid nitrogen quick freezing;
白灵菇液氮速冻工艺研究
2.
Slow freezing and liquid nitrogen quick freezing by spray fluidization were compared in an experiment with Tricholoma matsutake.
采用喷雾式流态化液氮速冻及缓冻,探讨了在选用不同的筛板、风速和食品层高,以及不同的冻结温度下松茸的流化状态,冻结速率与解冻后冻品汁液流失率之间的关系等。
2) liquid nitrogen flash freezer
液氮速冻
1.
The Boletus aereus freezing pattern was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer.
采用液氮速冻,研究在不同的冻结温度下黑牛肝菌的冻结温度曲线及其冻结速度和汁液流失率之间的关系等。
2.
The cantharellus cibarius freezing technics was studied through analyzing the freezing curve at different temperature,freezing speed and juice leakage by liquid nitrogen flash freezer.
采用液氮速冻 ,探讨在不同冻结条件下鸡油菌的冻结温度曲线及冻结温度与解冻后鸡油菌的汁液流失率之间的关系。
3) freeze-thawing with liquid nitrogen
液氮快速冻融法
1.
Methods Human hepatocellular cancer cell line HepG2 were treated with different concentrations of leech extracts which were extracted by method of freeze-thawing with liquid nitrogen and contrasted with that by method of water extracting and ethanol precipitating.
方法以液氮快速冻融法制备水蛭提取物,以常规水提醇沉法水蛭提取物作对照,不同浓度体外干预人肝癌HepG2细胞,MTT法检测两种水蛭提取物对HepG2细胞增殖的抑制作用,并进行细胞计数,吖啶橙荧光染色法检测细胞凋亡情况。
4) liquid nitrogen quick- freezing
液氮快速冻结
5) thawing and freezing test of liquid nitrogen
液氮冻融
1.
The measurement of amylose in glossy ganoderma sporule powder treated with ultrasonic and thawing and freezing test of liquid nitrogen was analysed by the method of phenol-sulfuric acid.
利用苯酚-硫酸法对超声波-液氮冻融处理的灵芝孢子粉多糖含量进行了测试,结果表明采用液氮进行淬冷破壁具有效果好,操作简便等特点;增加冻结-解冻循环次数在一定程度上能提高多糖含量,循环次数以4次左右为宜;将超声波处理法和液氮处理法很好地结合起来,其内容物释放更高,效果更佳,此方法更具实用价值。
6) Fluid nitrogen cryopreservation
液氮冷冻
1.
Experimental study of effects of fluid nitrogen cryopreservation on immunogenicity of osteoblasts;
液氮冷冻对成骨细胞免疫原性影响的实验研究
2.
Objective: To investigate the effects of fluid nitrogen cryopreservation on the immunogenicity of osteoblasts.
目的:探讨液氮冷冻(fluid nitrogen cryopreservation)对成骨细胞免疫原性的影响。
补充资料：速冻蒜米
1.工艺流程 选料→剥皮→热烫→冷却→速冻→包装→冷藏
2.操作步骤
选料：选择蒜头基本成熟，直径4厘米以上，蒜瓣完整、大小均匀、清洁、无虫蛀和霉烂者。
剥皮：将蒜头掰成蒜瓣，手工剥皮，应现剥现加工，否则存放过久易变质。
热烫：把剥好的蒜米倒入沸水中用笊篱不停地搅拌2分钟左右，以破坏酶的活性， 防止冻结和冻藏过程中发生酶促褐变。
冷却：热烫后要立即倒入清水中冷却和漂洗，注意要冷透。
速冻：将经上述一系列处理后的蒜米立即装入冻结盘或直接铺放在传送带上，送入速冻机进行冻结。
包装：将速冻好的蒜米每 5公斤装一塑料袋，然后装入纸箱，每箱装2袋。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条