1) gel strength
冻力
1.
The effects of the temperature,pH and time on gel strength,quantity,concentration and volume of gelatin were studied while extracting the raw pig material after neutralization.
以中和后的猪原皮为原料提取明胶,研究了蒸胶过程中温度、pH值、时间等因素对明胶冻力、下胶量、胶液浓度及胶液体积的影响,确定了提取高冻力明胶的最优参数。
2) freeze tolerance
抗冻力
1.
Commercial active dry yeast(ADY)had been treated with several methods,results showed that the leavening power and freeze tolerance of yeast in frozen dough.
用不同的方法将活性干酵母进行了处理,研究了处理后的酵母在冷冻面团体系中的发酵力和抗冻力,试验发现,用高渗溶液、甘油和海藻糖的处理的酵母发酵力均有所提高,其中海藻糖处理对酵母的抗冻力的保护作用非常显著,冷冻一个月后酵母抗冻力可达到80。
3) gel strength
明胶冻力
1.
The changing rules of effect factors of gel strength and quantity of gelatin are studied by orthogonal design.
利用正交实验的极差分析法,对提胶过程中影响明胶冻力和下胶量的因素进行了研究。
4) Frost resistance
抗霜冻力
5) gel strength of jelly powder
明胶粉冻力
1.
The results show that the factors influe ncing gel strength of jelly powder are as the following sequence:inlet quantity >solution concentration> air draft amount >inlet temperature.
以明胶液浓度、进料量、进口温度和抽风量作为考察因素,以明胶粉冻力、黏度、得率及水分作为考察指标,优选出最佳喷雾干燥条件。
6) alpine forage grass
牧草抗冷冻力
补充资料：赤力力
1.亦作"赤历历"。 2.象声词。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。