1) baking loss
烘烤损失
2) bake
[英][beɪk] [美][bek]
烘烤
1.
The fragrance from baked egg is important in increasing the quality of egg,which is absent in the bitterned egg,one of the more popular traditional egg products.
鸡蛋是自然界中营养成分最为完善的动物性食品之一,可为人体提供丰富的蛋白质、脂肪、矿物质和维生素,鸡蛋经过卤料浸泡后生产的香卤鸡蛋是人们比较喜欢的一种传统蛋制品,但其最大的缺陷是没有发挥其中所含的烤香成分的作用,为此专门探讨了鸡蛋经过烘烤后产品香气成分的变化。
2.
Through the single factor experiment and the orthogonal experiment, each in? uence factor (under experimental condition which the in? uence order in this experiment applies) to the response: The bake time> mixed water pH>mixed water temperature > ratio of liquid to solid.
试验结果表明:影响出油率大小的因素分别是一次烘烤时间>兑水pH>兑水温度>液料比,经工艺优化和极差分析,确定最佳反应条件为一次烘烤时间80min,兑水温度70℃,兑水pH7,液料比0。
3) Baking
[英]['beɪkɪŋ] [美]['bekɪŋ]
烘烤
1.
Effect of Regenerative Baking on Lining Temperature Uniformity of an 160 t Ladle;
蓄热式烘烤对160t钢包衬温度均匀性的影响
2.
Study on baking rules of CCM tundish;
连铸中间包烘烤制度的研究
3.
Design Experience of the Lining-baking Equipment for New 260 t Mixing Bogie with Torpedo Retort;
新型260t鱼雷罐混铁车内衬烘烤装置的设计经验
4) curing
['kjuəriŋ]
烘烤
1.
Research on the application of compressed straw stalk in tobacco curing process;
“秸秆压块”燃料在烟叶烘烤上的应用研究
2.
Application Prospect of the Biomass Energy in Tobacco Curing;
生物质能在烟叶烘烤中的应用前景
5) Flue curing
烘烤
1.
Result of research proves that flue curing technique of RGL flue cured tobacco's complete hot air cycle makes flue curing barn's temperature and humidity approach accordance, which obviously increases air speed in flue curing barn, and the largest difference in temperature isn't more than 2?℃, and then difference in wet and dry is below 1 5?℃.
研究结果表明 ,RGL型烤烟全热风循环烘烤技术 ,烤房内温湿度分布趋向一致 ,能明显增大烤房内风速 ,顶底台最大垂直温差不超过 2℃ ,干湿差相差值在 1 5℃以下。
2.
The metabolism of protein and nitrate nitrogen in tobacco leaf during curing was studied by using the electric heated flue curing barn designed and made by Henan Agricultural University in which the temperature and moisture were controlled automatically.
对烘烤过程中烤烟烟叶蛋白质与硝酸盐代谢规律的研究表明 ,蛋白质含量随烘烤进程发展逐渐减少 ,氨基酸含量逐渐增加 ,且均在变黄中期和定色期有一个快速变化阶段 ;烤后烟叶中氨基酸和可溶性蛋白的含量与鲜叶中可溶性蛋白的含量呈高度正相关 ;蛋白酶活性在烘烤开始后 2 4h有一个高峰 。
3.
The moisture content change and some physiological mechanism in tobacco leaf during flue curing process were studied.
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系 。
6) Flue-curing
烘烤
1.
Dehydration of Upper Leaf with Stalk During Flue-curing;
带茎烘烤的烤烟上部叶的水分散失
2.
The Influence of Aroma and Taste of Cured-leaf on Changeless Temperature and Time in Stem-drying Stage of Flue-curing;
烘烤干筋阶段恒定温度及持续时间对烤烟香吃味的影响
3.
Studies on the Variations of Leaf Tissue Structure in Flue-curing Process of Flue-cured Tobacco;
烟叶烘烤过程中叶片组织结构变化的研究
补充资料：烘烤硬化性
烘烤硬化性
bake hardening ability
hongkao yinghuaxing烘烤硬化性(bake hardening ability)薄钢板经过冲压加工、涂漆和低温烤漆后屈服强度能有所提高的性能，又称烤漆硬化性，简称BH性。具有烘烤硬化性的薄钢板的原始屈服强度可以较低，以利于进行冲压加工，经冲压、涂漆和温度为17。~200℃，时间为20~3omin的低温烘烤后，屈服强度通常可提高40~80MPa。具有供烤硬化特性的钢主要有4类:氮化钥，含磷的铝镇静，双相钢和特生产的超低碳钢。 烘烤硬化主要是钢中残留的固溶碳和氮原子所引起的时效的结果。在钢板的铁原子点阵中有向隙固溶碳和氮原子。经过变形，固溶体点阵中产生了位错线。低温烘烤处理，促进了碳、氮原子间位错线的张力区扩散，形成气团，钉扎住位错，增加了进一步开动位错的应力，这在宏观上就表现为钢板强度的提高。生产上主要是通过控制钢的碳含量，控制冷轧后的退火温度、时间和冷却速度而调整碳原子在铁原子点阵中的固溶量，达到使钢无常温时效但有高温时效的效果，进而得到供烤硬化性。 烘烤硬化性能对现代汽车车身覆盖件的制造十分有利。应用具有烘烤硬化性的钢板冲制车身零件，可以降低冲压负荷，减薄车身钢板的厚度，而车身的强度和刚度并不下降，这对于车身上的一些浅冲压件的冲制更为重要。由于因加工硬化产生的强度增加十分有限。在这些浅冲压件的中心，塑性变形程度通常不到5%。供烤硬化恰好弥补了这一不足，使车身整体能够达到较高的强度水平。 (唐获)
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