1) steeping temperatures
浸麦温度
1.
Selection of steeping temperatures and steeping methods in the processing of malting;
在制麦中浸麦方式与浸麦温度的筛选
2) steep-out moistures
浸麦度
1.
The result showed that high temperature could reduce steeping time,which was 15℃,the steeping time was 28h in the same steeping methods and same steep-out moistures of 43%,20℃ 24h,25℃ and 30℃ 20h,and both of them had no significance.
结果表明:高温可以缩短浸麦时间,在相同的浸麦方式下,当达到相同的浸麦度43%时,15℃下浸麦时间是28h,20℃是24h,25℃和30℃都是20h,且二者之间没有显著性差异。
3) the temperature of wheat moistening
润麦温度
1.
The effects of the quality of wheat,the temperature of wheat moistening and the moisture content of wheat on the growth of surface microbe of the wheat were studied.
针对小麦制粉过程中的润麦环节,研究原料小麦的外观品质、润麦温度及润麦水分对制粉原料表面带菌量变化的影响。
4) immersion zinc temperatue
浸锌温度
5) extraction temperature
浸提温度
1.
To evaluate the extraction temperature and soil sample preparation on ex- tractable organic nitrogen(N_(org)),a study was conducted based on determination of amino acid existing normaolly in soil extraction.
本文在用 TRAACS2000连续流动分析仪测定土壤中常见氨基酸态氮的基础上,研究了浸提温度、土壤样品处理方法对易矿化有机态氮的影响。
6) soak temperature
浸泡温度
1.
The optimal grem recovery parameters were soak time of 12 hours and soak temperature of 59℃.
胚芽回收的最佳浸泡温度、浸泡时间为:59℃、12h。
2.
This text discussed the effect of soak temperature,solid content,pH and soymilk temperature on yield and quality of yuba film.
本文研究了大豆浸泡温度、豆浆固形物含量、pH 值和豆浆温度对豆腐皮生产得率和品质的影响。
补充资料：汗浸浸
1.汗水浸湿貌。
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