1) whipping mechanism
搅打机理
1.
The model of whipping process was established and the whipping mechanism was analyzed.
通过研究稀奶油在搅打过程中的起泡率、泡沫硬度和浆液分离系数随搅打时间的变化规律,及搅打过程微观结构的变化,可将其分成3个阶段,即迅速充气阶段、脂肪球稳定附聚阶段和脂肪球急剧附聚阶段,在此基础上建立了搅打过程的模型,并分析了其搅打机理。
2) whipping machine
搅打机
3) creamer,cream beater
奶油搅打机
4) creaming machine
乳油搅打机
5) egg whisking machine
搅打蛋浆机
6) agitation mechanism
搅拌机理
1.
Based on the mixing principle, the authors analyze the agitation mechanism of a new type punched agitator,and announce that such punched agitators with simple structure not only can improve the mixing through intensifying the eddy spread,but also reduce the power consumption by diminishing the projection area in the direction which the paddles round.
基于混合原理分析了新型穿流式搅拌器的搅拌机理，揭示了结构简单的新型穿流式搅拌器不仅能通过强化涡流扩散提高混合效率，而且由于减少了桨叶在旋转方向上的投影面积还可降低搅拌能耗，提高能量利用率。
补充资料：搅撒
1.弄坏。谓流产﹐小产。
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