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1)  walnut hulling rate
剥净率
2)  clean barked
净剥皮的
3)  break release
剥刮率
1.
The influence of different debranning level on break release of the 1B grinder,flour yield and particle curve was studied.
研究了在不同脱皮率的情况下,对1B磨的剥刮率、取粉率及粒度曲线的影响。
2.
Through the test and analysis on flow rate,roll gap,break release,flour extraction rate,power consumption,stock granulation curve and ash content,a theoretic basis was present for operation of eight-roller mill,and wheat milling design.
在实际生产中对八辊磨粉机 1皮、2皮进行研磨试验 ,通过流量的变化及 1皮与 2皮轧距的组合 ,测得不同工况下的研磨剥刮率、取粉率、耗用电流、研磨物料粒度分布及分级物料的灰分 ,研究在原料、磨粉机技术参数相对稳定的条件下 ,流量、轧距对研磨效果的影响 ,为八辊磨粉机的使用和操作、及小麦制粉工艺设计提供依据。
3.
The relationship among flow rate, roll gap,break release,flour extraction rate and power consumption was studied through the milling test of an eight-roller mill at different flow rate and roll gap for 1st and 2nd break in order to supply the theoretic basis for usage and operation of the eight-roller mill and wheat milling design.
通过对八辊磨粉机Ⅰ皮、Ⅱ皮在不同流量、不同轧距下的研磨试验 ,寻求在原料相对稳定情况下 ,Ⅰ皮、Ⅱ皮流量 ,轧距 ,剥刮率 ,取粉率及动耗之间的相对关系 ,为面粉厂八辊磨粉机的使用、操作以及小麦制粉工艺提供依据。
4)  colour stripping rate
剥色率
1.
The present stripping method of products dyed with acid complex dyes and acid mordant dyes can achieve only 10%~20% colour stripping rate, but the modified stripping method can effectively raise the stripping rate to 40%~50% by adding a powerful coordination complex which replaces the dye that has originally complexed with Cr(Ⅲ) and wool.
现行的剥色方法对酸性络合染料、酸性媒介染料染制品的剥色率只有10%~20%。
5)  shell-off ratio
剥落率
1.
This paper adopts four test methods to test the adhesion of limestone,sandstone,granite and basalt with asphalt respectively,and compares shell-off ratios of asphalt measured in various test methods.
采用4种试验方法分别对石灰岩、砂岩、花岗岩和玄武岩与沥青的粘附性进行试验,比较每种试验方法测得沥青剥落率的大小。
6)  charge stripping efficiency
剥离效率
1.
The heavy ion beam energy,as well as the charge stripping efficiency,was calculated by using the charge state stripping formula and empirical formula of stable isotope mass number.
采用电荷剥离分布公式和稳定核质量数经验公式,对串列加速器升级工程提供的重离子束流能量和电荷剥离效率进行计算。
补充资料:蛋白质净利用率
分子式:
CAS号:

性质:一项评价食物中蛋白质营养质量的指标。为一定条件下,在体内储留的蛋白质量与摄入蛋白质量之比,可按下式计算,实际上,此值即为蛋白质生物学价值和蛋白质消化率的乘积。也就是以二者结合来进行评价。

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