1) coking temperature
焦化温度
1.
By analyzing the yield and composition of gas,liquid and solid product,the influence of coking temperature on products has been researched.
每种油样在 44 0～ 5 1 0℃范围内 ,以 1 0℃为间隔 ,进行了不同反应温度的焦化实验 ,探讨了焦化温度对减压渣油产品分布的影响 ,求得了适宜焦化温度及相应的最大液相产品收率。
2) coker heater outlet temperature
焦化炉出口温度
3) char-making temperature
制焦温度
1.
The relation between characteristic of Zalainuer lignite char and char-making temperature was studied.
研究了扎莱诺尔褐煤焦m(C)/m(H)、密度、碳结构、总比表面、矿物质分布以及反应性等特性与制焦温度的关系。
4) kilning temperature
焙焦温度
1.
Effect of kilning temperature on malt quality and enzyme activity;
焙焦温度对麦芽品质及酶活性影响
2.
The impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
3.
In this paper,the influence of different initial drying temperature and kilning temperature on the quality of wheat malt is studied.
本文对不同的干燥初始温度和焙焦温度对小麦麦芽质量的影响进行了研究 ,找出了最佳温度控制范围 ,并制定出了适宜的干燥工艺条
5) focal temperature
焦点温度
1.
New and reliable empirical correlations for focal temperature and pressure of petroleum fractions are proposed by fitting the focal temperature and pressure figures of petroleum fractions,which can be applied to computer calculation, and then carry on estimation of parameter and error analysis.
通过对石油馏分的焦点温度图和焦点压力图的拟合,提出了可用于计算机计算的数学关联式,并进行了参数估计和误差分析。
6) temperature of the coke cake
焦炭温度
补充资料：焦化试验室设计(见焦化厂试验室设计)
焦化试验室设计(见焦化厂试验室设计)
design of coking laboratory
J一aohua shiyanshi sheji焦化试验室设计(design of。oking laborato-ry)见焦化厂试验室设计。
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