1) bloom
[英][blu:m] [美][blum]
起霜
1.
Fragrant chocolate are gradually greeting with the improving of quality, but the bloom phenomenon occupied the most proportion in all questions, and its influence on chocolate was also the worst, how to prevent chocolate from bloom is a urgent problem to be solved by chocolate manufacturing industry.
但在其发生的各种质量问题中“,起霜”现象占的比例最高,对巧克力的影响也是最重要的。
2.
The factors causing bloom of chocolate,the mechanisms of inhibiting bloom of materials having emulsify property and the prospect of the materials used in chocolate industry are illustrated in this paper.
叙述了巧克力起霜花的主要影响因素 ,并探讨了具有乳化性能的物质对抗巧克力霜花机理及其对指导抗巧克力霜花的现实意义。
3.
the factors causing bloom of chocolate、 themechanisms of inhibiting bloom of food emulsifers and theprospect of food emulsifers used on chocolate industry are illustrated in this paper.
本文叙述了巧克力起霜的主要影响因素，并探讨了乳化剂应用于巧克力工业中的抗霜机理及其现实意义。
3) non-blooming
不起霜
4) non-blooming stock
不起霜料
5) sulfuring up
起硫霜
6) color bloom
起色霜
补充资料：起霜
分子式：
CAS号：
性质：又称发白，起霜。由于胶液中溶剂快速挥发，使胶层在周围大气的露点以下冷却导致水汽冷凝，表面产生的白斑。有时也指添加剂从胶层内部迁移到表面形成的云雾状白斑。
CAS号：
性质：又称发白，起霜。由于胶液中溶剂快速挥发，使胶层在周围大气的露点以下冷却导致水汽冷凝，表面产生的白斑。有时也指添加剂从胶层内部迁移到表面形成的云雾状白斑。
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