1) Mid-section heating
中段加热
2) second-stage of reheat
第二阶段中间加热
3) multistage heating
多段加热
4) heat stepwise
分段加热
5) heating section
加热段
1.
A series of experiments were performed to investigate the effect of length ratio of heating section to cooling section on the ultimate heat-transport capability of oscillating heat pipe(OHP),and to reveal the heat transfer performance of the heat pipes with five different length ratios of different fluid-filling ratios.
通过一系列的实验,探讨了脉动热管的加热段长度与冷却段长度分配对其极限热输送能力的影响。
2.
The said tower model is simplified,and the simplified tower model being deduced by using the hydrodynamics,the theoritic calculation formula and relative parameters formula of wind speed at entrance of the wind channels(inlet wind velocity) being obtianed,and thereby the relationship among the wind-entering speed,the length of heating section,the number of wind-entering channels,the radius.
将热力发电塔模型简化,并利用流体力学对热力发电塔简化模型进行推导,获得进风通道口风速(进风速度)的理论计算公式和相关参数公式,并由此得到进风速度与加热段长度、进风通道数目、进风通道半径、加热温度等的关系。
6) stepwise heating
阶段加热
1.
Sphalerite ~(40)Ar-~(39)Ar dating by crushing in vacuum and stepwise heating on crushed powders;
闪锌矿~(40)Ar/~(39)Ar真空击碎与阶段加热定年技术
补充资料：豆豉烧中段
【菜名】 豆豉烧中段
【所属菜系】 浙江菜
【特点】 色泽金黄，肉嫩鲜美，爽滑利口。
【原料】
桂鱼一条（约重600克）。 猪肥肉末25克，豆豉末25克。精盐3克、味精2.5克、白糖15克、芝麻油15克，酱油乃克、姜末10克、葱末5克、熟猪油60克、葱段10克、湿淀粉5克。
【制作过程】
将桂鱼洗净，斩下头和尾部在鱼的两侧背部厚肉部位剞上粗网形花刀，用酱油均匀地涂在鱼皮上。将炒锅置旺火上，下入熟猪油，烧至七成热（约154℃）放入鱼段，两面煎至金黄色时，倒出。原炒锅内加入葱段、姜末，豆豉末，猪肥膘肉末略煸，加入绍酒、酱油、白糖和清水250克，复将鱼段落锅，用中火煮沸，加盖改用小火，焖炆至汁浓。然后，添加味精，用湿淀粉勾芡，撒上葱末、淋上芝麻油即成。
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