1) low calorie ice cream
低卡型冰淇淋
1.
The comparison of microscopic structure showed that the ordinary ice cream was possessed of the semi continual, chain like tridimensional network structure which formed its main skeleton,the low calorie ice cream was only possessed of the gel network structure which formed its main skeleton.
显微结构比较表明 ,普通型冰淇淋显微结构中存在锁链状半连续相的脂肪球三维网络结构并构成其主要框架 ;低卡型冰淇淋结构中仅存在由卡拉胶等多糖分子形成的凝胶网络结构并构成其主要框架。
2) low Kappa number
低卡伯值
1.
Research was conducted on high-pressure/high-temperature hydrogen peroxide bleaching of Masson pine kraft pulp with low Kappa number,probing into the influence of bleaching pressure,temperature,time,hydrogen peroxide dosage,s odium silicate dosage and sodium hydroxide dosage on pulp brightness after bleac hing.
研究了马尾松低卡伯值硫酸盐浆高压高温H2O2漂白,探讨了漂白过程中压力、温度、时间、H2O2用量、Na2SiO3用量以及NaOH用量对漂后纸浆白度的影响。
2.
Research was conducted on high-pressure/high-temperature hydrogen peroxide bleaching of Masson pine kraft pulp with low Kappa number, probing into the influence of bleaching pressure, temperature, time, hydrogen peroxide dosage, sodium silicate dosage and sodium hydroxide dosage on pulp brightness after bleaching.
研究了马尾松低卡伯值硫酸盐浆高压高温H2 O2 漂白 ,探讨了漂白过程中压力、温度、时间、H2 O2 用量、Na2 SiO3用量以及NaOH用量对漂后纸浆白度的影响。
3) low-heating value gas
低卡煤气
4) lower calorific value,lower calorific power
低卡值
5) Low-kappa-number pulp
低卡伯值浆
1.
The carbohydrate loss in cooking is high when yield the low-kappa-number pulp by the conventional Kraft cooking.
32％，白度38％SBD； 最后，把尾叶桉低卡伯值浆硫酸盐法一级深度脱木素蒸煮和常规硫酸盐法蒸煮进行对比研究，得出：尾叶桉一级深度脱木素蒸煮脱木素选择性明显高于常规硫酸盐法蒸煮，在粘度相当的条件下，一级深度脱木素蒸煮后浆料的卡伯值较常规法低近4个单位，。
6) lower-Kappa-number pulp of wheat straw
低卡伯值麦草浆
参考词条
补充资料：低卡冰淇淋
范本来源：生活智慧王
材料：蛋白(约两颗量)、花生糖粉(两匙约)。
作法：
1.先将蛋白搅打至蓬松的状态。
2.再加入花生糖粉一起搅拌均匀。然后将搅拌好的食材倒入容器内，再放入冰箱内冷冻(约5小时)，完成即可食用！
ps：口味可依个人喜好自行更换，例如：绿茶粉、香草粉、芝麻粉。
备注：制作过程中不可加水或盐，最好是加乾细的粉类
8》派皮冰淇淋
范本来源：生活智慧王
材料：蛋黄、冰淇淋、鲜奶油、冷冻派皮一片。
做法：
先将派皮涂抹蛋黄，放入烤箱烘烤，烤至派皮呈金黄色，外形呈澎澎状即可取出，再将派皮从中间平均切开(变成上下两片)，然后将冰淇淋及鲜奶油当成内馅包入派皮内，再盖上派皮，完成即可食用！
说明：补充资料仅用于学习参考，请勿用于其它任何用途。