1)  texture properties
质构性能
1.
It is studied in this paper that the ferment time, dry material concentration ,and so on ,affect the texture properties of soy-milk yogurt, and the mechanism is also made.
研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响 ,并进行机理探讨 。
2)  texture
质构
1.
Effect of microwave treatment on the texture of Baiqie chicken muscle;
微波处理对白切鸡肌肉质构的影响
2.
Effect of composition changes on texture of Edam cheese during storage;
Edam干酪储存期组分变化对其质构的影响
3.
Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;
罐制过程中荸荠质构变化及其与淀粉特性的关系
3)  textural properties
质构
1.
Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels;
高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响
2.
To investigate the application of flaxseed gum in luncheon meat,effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis,sensory evaluation,scanning electronic microscopy,dynamical rheology.
为研究亚麻籽胶在低脂午餐肉中的应用,采用全质构分析、感官鉴评、扫描电子显微镜、动态流变学等方法,研究了添加单一亚麻籽胶和添加亚麻籽胶与卡拉胶的复配胶对低脂午餐肉的质构的影响。
3.
The TPA(texture profile analysis)textural properties of cultured Pseudosciaena crocea under-18℃ and-50℃ were measured by Texture Analyzer.
采用质构分析仪对-18℃和-50℃贮藏条件下的养殖大黄鱼进行TPA(质地多面剖析)模式测试。
4)  texture characteristics
质构特性
1.
Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows: higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities.
通过正交实验研究了焦磷酸钠、三聚磷酸钠和水分对猪肉丸质构特性和破裂特性的影响。
2.
Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.
米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结果受到很多因素的影响。
3.
Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied.
研究了蛋白质浓度和加热温度对豫豆 2511S球蛋白凝胶质构特性的影响。
5)  Texture intensity
质构强度
6)  geological structure
地质构造
1.
Multi-wave detecting technique for geological structure and abnormity between tunnel and its application in the coalfield;
煤矿井巷间地质构造及其异常多波联合探测技术与应用
2.
Countermeasures and Influence of Geological Structure on Gas Outburst in GaochengCoal Mine;
地质构造对告成矿瓦斯突出的影响及对策
3.
Analysis on geological structure features and fracture structure water flowing ability in Liuqiao No.1 Mine;
刘桥一矿地质构造特征及断裂构造导水性分析
参考词条
补充资料：不锈钢的物理性能、力学性能和耐热性能
不锈钢的物理性能


不锈钢和碳钢的物理性能数据对比，碳钢的密度略高于铁素体和马氏体型不锈钢，而略低于奥氏体型不锈钢；电阻率按碳钢、铁素体型、马氏体型和奥氏体型不锈钢排序递增；线膨胀系数大小的排序也类似，奥氏体型不锈钢最高而碳钢最小；碳钢、铁素体型和马氏体型不锈钢有磁性，奥氏体型不锈钢无磁性，但其冷加工硬化生成成氏体相变时将会产生磁性，可用热处理方法来消除这种马氏体组织而恢复其无磁性。

奥氏体型不锈钢与碳钢相比，具有下列特点：

1）高的电阴率，约为碳钢的5倍。

2）大的线膨胀系数，比碳钢大40％，并随着温度的升高，线膨胀系数的数值也相应地提高。

3）低的热导率，约为碳钢的1/3。

不锈钢的力学性

不论不锈钢板还是耐热钢板，奥氏体型的钢板的综合性能最好，既有足够的强度，又有极好的塑性同时硬度也不高，这也是它们被广泛采用的原因之一。奥氏体型不锈钢同绝大多数的其它金属材料相似，其抗拉强度、屈服强度和硬度，随着温度的降低而提高；塑性则随着温度降低而减小。其抗拉强度在温度15~80°C范围内增长是较为均匀的。更重要的是：随着温度的降低，其冲击韧度减少缓慢，并不存在脆性转变温度。所以不锈钢在低温时能保持足够的塑性和韧性。

不锈钢的耐热性能

耐热性能是指高温下，既有抗氧化或耐气体介质腐蚀的性能即热稳定性，同时在高温时双有足够的强度即热强性。

不锈钢国际标准标准

标准 标准名


GB 中华人民共和国国家标准（国家技术监督局）

KS 韩国工业标准协会规格Korean Standard

AISI 美国钢铁协会规格America Iron and Steel Institute

SAE 美国汽车技术者协会规格Society of Automative Engineers

ASTM 美国材料试验协会规格American Society for Testing and Material

AWS 美国焊接协会规格American Welding Society

ASME 美国机械技术者协会规格American Society of Mechanical Engineers

BS 英国标准规格British Standard

DIN 德国标准规格Deutsch Industria Normen

CAS 加拿大标准规格Canadian Standard Associatoin

API 美国石油协会规格American Petroleum Association

KR 韩国船舶协会规格Korean Resister of Shipping

NK 日本省事协会规格Hihon Kanji Koki

LR 英国船舶协会规格Llouds Register of Shipping
说明：补充资料仅用于学习参考，请勿用于其它任何用途。