1) deterioration and rancidity
变质酸败
1.
The causes of deterioration and rancidity of yellow rice wine included :① contamination during operation process;②incomplete sterilization of storage pots and tubes;③contamination during air supply;④unstable wine boiling temper ature;⑤equipments defects and technical defects.
引起大罐贮存黄酒变质酸败的原因有:①操作和进酒过程染杂菌;②贮罐和管道灭菌不彻底;③补充空气时染杂菌;④煎酒温度不稳;⑤设备和工艺上存在的缺陷。
2) lipid rancidity
脂质酸败
1.
This trial was conducted to investigate the effects of temperature (6～42 ℃), time (3～57 days) and moisture content (9%～18%) on the lipid rancidity of formula feeds (for 10～20 kg piglet) in a 3 factorial quadratic regression right cross design.
采用三因素二次回归正交组合设计 ,研究了温度 (6～ 42℃ )、时间 (3～ 5 7d)和水分 (9%～ 18% )与配合饲料 (10～ 2 0kg仔猪 )脂质酸败的关系。
2.
The effects of four trace element treatments(Cu, Fe, Zn and Mn), Pelleting process and antioxidants on the lipid rancidity in formula feeds were discussed using trial design of single factor.
采用单因素试验设计，探讨了４ 种微量元素Ｃｕ、Ｆｅ、Ｍｎ 和Ｚｎ 的４ 个水平组合以及制粒、添加抗氧化剂对配合饲料脂质酸败的影响。
3) Deterioration Inhibition
防腐败变质
4) food decay
食品腐败变质
1.
According to dissipative structure theory,the system of food is a non-equilibrium state dissipative structure ,and it analyzes mechanism of food decay.
根据耗散结构理论,食品系统是一个非平衡有序的耗散结构,分析了食品腐败变质的机制。
5) Cause of rot
腐败变质原因
6) rancidity
[英][ræn'siditi] [美][ræn'sɪdətɪ]
酸败
1.
Research on Rancidity and Control Technology of Original Flavor Sunflower Seed during Storage;
原香味葵瓜子贮存中的酸败机制及控制技术研究
2.
Analysis of the rancidity causes for sugaring garlic
糖渍大蒜酸败的原因浅析
3.
Yellow Rice Wine Storage Warehouse Altar Wine Rancidity of The Reasons For Research And Control Measures
黄酒仓库贮存坛酒的酸败原因及控制措施研究
补充资料：酸败作用
酸败作用：脂肪暴露在空气中，经光、热、湿和空气的作用，或者经微生物的作用，可产生一种特有的臭味，此作用称为酸败作用。
脂肪发生酸败的原因：
脂肪中的不饱和脂肪酸的双键被空气中的氧所氧化，生成分子量较小的醛和酸的复杂混合物，而光和热加快了这一氧化过程。
脂肪在高温、高湿和通风不良的情况下，可因微生物的作用而发生水解，产生脂肪酸和甘油，脂肪酸可经微生物进一步作用，生成酮。
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