1) laver ultra-thin powder
紫菜超细粉体
1.
In this paper, the processing technics and the application in food processing of laver ultra-thin powder were studied.
本文介绍了紫菜超细粉体加工工艺及其在食品加工中的应用,比较了热风干燥、喷雾干燥和冷冻干燥对紫菜超细粉体色泽的影响。
2) superfine powder
超细粉体
1.
Application of superfine powder technology in TCM;
超细粉体技术在中药行业中的应用
2.
Rheological behavior of PET blend-modified with TiO_2/ZnO superfine powder
TiO_2/ZnO超细粉体共混改性PET的流变性能
3.
The sub-micro superfine powder of codonopsis pilosula(Franch) Nannf are produced by pulverizer of turbulence,and several elements affecting the diameters of superfine powder are researched at the same time,such as the speed of impeller,the quality of reinforced material and the working time.
利用湍流超细粉碎机制取了党参的亚微米级超细粉体,研究了叶轮转速、加料质量、粉碎时间对粉体粒径的影响,对党参的超细粉碎工艺参数进行了优化;分析了造成粉体团聚的原因,结果表明,叶轮转速的提高是引起粉体团聚的主要因素。
3) ultrafine powder
超细粉体
1.
Preparation of ultrafine powder TiO2 particles by homogeneous precipitation method under boiling reflux conditions;
沸腾回流均相沉淀法合成超细粉体TiO_2
2.
Effect of precipitant on the morphology and performances of ultrafine powder CuO;
沉淀剂对CuO超细粉体形态与性能的影响
3.
Features of Liquid-continuous impinging streams and their Applications in preparation of ultrafine powders;
液体连续相撞击流特性及其在超细粉体制备中的应用
4) ultrafine powders
超细粉体
1.
Recent progress of research on VO_2 Ultrafine Powders and thin film;
二氧化钒超细粉体和薄膜研究进展
2.
Tribological properties of serpentine ultrafine powders as lubricating oil additives
蛇纹石超细粉体作润滑油添加剂的摩擦学性能
3.
In the process of preparation ultrafine powders with wet chemical method, the reaction, flitration, drying and calcination will affect the powders size and agglomeration.
湿化学法制备超细粉体时,反应、分离、干燥以及灼烧都不同程度地影响粉体的粒径及团聚。
5) super-fine powder
超细粉体
1.
A ball-stirring mill for preparing super-fine powder in laboratory was developed.
描述了所研制的适合于实验室使用的超细粉体搅拌球磨机,介绍了基本结构、工作原理、性能特点及其试验案例。
6) Ultra-fine Powder
超细粉体
1.
The research progress of ultra-fine powder Ba_(l-x)Sr_x TiO_3;
钛酸锶钡超细粉体的研究进展
2.
Status of preparation technologies of ultra-fine powder material and its application;
超细粉体材料的制备技术现状及应用形势
3.
Domestic Survey of Production and Application of Inorganic ultra-fine Powders;
国内无机超细粉体生产与应用概况
补充资料：调味紫菜
调味紫菜
调味紫菜
调味紫菜的生产工艺，是在烤紫菜机的烘柜后安装1套自动滴调味液装置，该装置由储液箱、输液管、1组滴液嘴、4个海绵滚筒组成。
制作方法 1.调味液配制：调味液是一种黄褐色的粘稠液、各地工厂配制方法不同，主要成分有食盐、白糖、味精、鱼汁、虾汁、海带汁等。调和后放置2个星期再用。一般不用酱油，以免影响紫菜的色泽。
2.调味过程：将事先配制好的调味液装入储液箱，调味液由储液箱经输液嘴滴到海绵滚筒上，烤紫菜经过海绵滚筒时把调味液均匀地吸入，每张紫菜可吸入调味液1克，再进入第二流水线烘烤，温度为85～90℃，每张调味紫菜重量为4克。
3.包装及规格：调味紫菜的包装和规格等，均同烤紫菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。