1) cooking loss
蒸煮损失
1.
Results showed that,the cooking loss(CL) of the ground beef increased significantly(P<0.
结果表明:肉糜蒸煮损失(CL)随TG添加量的增加和反应时间的延长显著增大(P<0。
2.
Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper.
本实验将二者加入低脂猪肉糜中,研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性(WHC)和硬度等方面影响。
3.
Chemical compositionand nutrient metabolism are biochemical basis for the development of pork quality traits, At the sameconditions of feeding and slaughtering, This paper aimed at investigating red a、pH value、tenderness( shear force)and cooking loss of crossbred boars and local white pigs during post-mortem aging.
本文针对杂种野猪和本地白猪两种不同的品种猪,在相同条件下饲养和屠宰,研究了宰后肌肉的色泽红度a值、pH值、嫩度(剪切力)和蒸煮损失的变化情况。
2) capability of holding water
蒸煮失水率
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
3) loss ratio of boiling
烹煮损失率
4) evaporation loss
蒸发损失
1.
In this paper,the main physicochemical properties of hydroisomerizing base oils at home and abroad were analyzed,and the performance differences of viscosity index,evaporation loss,oxidation stability,pour point etc.
文章对国内外加氢异构化基础油的主要理化性质进行了分析,考察了其粘度指数、蒸发损失、氧化安定性、倾点等性能的差异。
2.
The evaporation loss is an important part of water loss in cooling tower and also is the maximum water consumption in thermal power plants.
蒸发损失是冷却塔水损失的重要组成部分,也是火电厂最大的耗水项目。
5) distillation loss
蒸馏损失
6) volatility
[英][,vɔlə'tiliti] [美][,vɑlə'tɪlətɪ]
蒸发损失
1.
The paper studied volatility of lubricating oil.
就油品的蒸发损失进行了重点考察,用加氢基础油研制的高档汽油机油,经广州本田雅阁轿车3×10~4km行车试验,证明可满足高档汽油机轿车的使用性能要求。
2.
In this paper volatility of lubricating oil was studied.
就油品的蒸发损失进行了重点考察，用加氢基础油研制的高档汽油机油，经广州本田雅阁轿车 ３０ ０００ ｋｍ行车试验，证明可满足高档汽油机轿车的使用性能要求。
补充资料：多段蒸煮
分子式：
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
CAS号：
性质：又称多段蒸煮。以pH值、组成或者浓度不同的两种以上的蒸煮药液、用于木片浸渍或蒸煮的制造纸浆的方法。有(1)两段的中性-酸性亚硫酸盐蒸煮法。(2)两段的碱性-酸性亚硫酸盐蒸煮法，前段以烧碱或纯碱蒸煮，后段在其中加入硫黄或二氧化硫蒸煮。(3)两段的酸性-中性亚硫酸盐蒸煮法，前段以亚硫酸氢盐蒸煮，后段以亚硫酸氢盐或中性亚硫酸盐蒸煮。(4)两段的酸性-碱性亚硫酸盐法蒸煮等。多段蒸煮法可以缩短蒸煮周期、增加产量，还可以改善成浆性能，提高纸浆质量。
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参考词条