1)  curing time
熟化期
1.
By contrast,the curing time is shortened to 7 days from 10 days or longer and the SSP product looks drier and loose,with no obvious changes in available phosphorus as well as recovery rate.
通过加与不加松散剂的对比试验,发现加入松散剂熟化期由过去的10 d以上缩短为7 d,产品外观干松很多,但对产品有效磷含量、转化率影响不大。
2)  rest
熟化
1.
Study on the rest for noodle texture;
熟化对面条产品质量影响的研究
2.
The changes of gluten content and gluten index during dough rest;
面筋含量与面筋指数在面团熟化过程中的变化
3)  maturation
熟化
1.
In the present study,the functional ceramsite medium(FCM) was prepared by supplementation with tourmaline to compare the effect of tourmaline in the two filter media,FCM and CM,on the growth of nitrifying bacteria,and on the formation and maturation of bioflim by d.
结果表明:添加电气石的培养基中的亚硝化细菌和硝化细菌数量明显高于未添加电气石的对照组;FCM上的生物膜熟化过程对氨氮的去除率在第14 d趋于稳定,硝酸盐氮含量从第12 d逐渐升高,分别比CM早7 d和6 d,能较早发挥生物硝化功能。
2.
The maturation of pyrite cinders for recovering iron and its mechanism were studied.
研究了熟化法回收硫铁矿浇渣中的铁及其反应机理。
3.
If the maturation of the polymer mother liquor can be realized in the pipeline,it will greatly reduce the investment of surface engineering,so the maturation experiments of polymer mother liquor are made in the pipeline.
利用输送管道完成聚合物母液的熟化,将大大降低地面工程的投资。
4)  aging
熟化
1.
Effect of water content on crystal aging of crude terephthalic acid;
含水量对粗对苯二甲酸熟化的影响
2.
Effect of aging on crystal size of unpurified terephthalic acid;
熟化对粗对苯二甲酸粒径的影响
3.
Effects of aging on the aluminium species present in and turbidity removal by aged aqueous polyaluminium chloride;
熟化对PAC样品聚合形态及絮凝效果的影响
5)  curing
熟化
1.
Prediction on the available P_2O_5 in SSP curing period;
过磷酸钙熟化过程中有效磷的预测
2.
A new technique of processing waste from manufacturing Ni-Cd batteries by sulphuric acid-curing and leaching in three-phase fluidized reactox has been proposed.
提出硫酸熟化及三相流态化浸出处理镍镉电池废料的新工艺。
3.
The curing process of PA/PE dry laminated film was studied.
研究了PA/PE干式复合薄膜的熟化工艺。
6)  ripening
熟化
1.
Through studing the influence of the conditions such as moisture and temperature in ripening technology on the sensory appearance of the product, this paper screens out the optimum parameters for the.
通过研究熟化工艺中水分、温度等条件对产品感观的影响 ,筛选出熟化最佳参数 ;采用 10因素 3水平正交试验及方差分析等 ,确定配方最优水平组合 ;从营养素含量、微量元素强化、蛋白质质量角度评价产品优劣。
参考词条
补充资料：熟化时间
分子式：
CAS号：

性质：此为聚氨酯发泡过程中一种工艺参数。聚氨酯泡沫在脱模前，有时需要进一步后熟化过程，在一定温度下所需的处理时间称为熟化时间。以制品脱模无损坏和无变形为前提，熟化时间越短越好，一般为3～30min。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。