1) properties
[英]['prɔpəti] [美]['prɑpɚtɪ]
特性，性质
2) constitutional trait
体质性特质
3) mass transfer characteristics
传质特性
1.
An appropriate working system(kerosene-benzoic acid-H_2O or cyclohexane-acetone-H_2O) was used to test the mass transfer characteristics.
选择合适的物系(煤油-苯甲酸-水、环己烷-丙酮-水)对该设备进行了传质特性的研究,并考察了桨叶形式、搅拌速率、两相流量以及级数等因素对萃取的影响。
2.
The research was experimentally made on mass transfer characteristics of a slot air jet impinging in a rotating cylinder.
通过对旋转雷诺数Rer,喷射雷诺数Rej,喷嘴宽度和圆筒直径比B/d,喷射距离与喷嘴宽度之比L/B等影响旋转圆筒表面传质特性参数的实验研究,发现在空气喷射作用下,由旋转产生的第一临界点消失,只存在第二临界点;平均舍伍德数Sh与Rej,B/d和L/B之间的关联式为Sh=0。
3.
The hydrodynamics and mass transfer characteristics of 16 mm improved plastical saddle P8ckings were studied by experimental methods.
对Dg16新鞍形塑料填料的流体力学和传质特性进行了实测和对比研究，并与尺寸相同或相近的拉西环、矩鞍形和弧鞍形等填料的流体力学和传质性能进行了比较，同时与Onda关联式计算值进行了对比。
4) texture characteristics
质构特性
1.
Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows: higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities.
通过正交实验研究了焦磷酸钠、三聚磷酸钠和水分对猪肉丸质构特性和破裂特性的影响。
2.
Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.
米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结果受到很多因素的影响。
3.
Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied.
研究了蛋白质浓度和加热温度对豫豆 2511S球蛋白凝胶质构特性的影响。
5) farinograph property
粉质特性
1.
Effects of adding transglutaminase with optimum level on content of free sulfhydryl group,water holding capacity,flour farinograph property and processing quality were studied.
为了改善小麦面粉的加工品质通过面筋蛋白乳酸溶液透光率和膨胀高度的测定探讨小麦面粉中转谷氨酰胺酶最适添加量,研究了转谷氨酰胺酶对面粉中游离巯基含量、面粉持水性、面粉粉质特性和加工品质的影响。
2.
Effects of exogenous pentosanase on wheat flour quality were studied by examination of the transmittance and swelling-height of gluten-lactate solution,the viscosity of water-soluble arabinoxylan solution,the content of water-soluble pentosan,farinograph property,and bread baking quality.
通过测试面筋乳酸溶液透光率和膨胀高度、水溶性阿拉伯木聚糖溶液黏度、可溶性戊聚糖量、粉质特性和面包烘焙品质,研究了戊聚糖酶对小麦面粉品质的影响;结果表明,戊聚糖酶的最适添加量为6g/100kg;在最适添加量下,随酶反应时间延长水溶性阿拉伯木聚糖溶液黏度下降,面粉中可溶性戊聚糖量增加;与对照组比较,添加适量的戊聚糖酶后,粉质特性和烘焙品质均有所改善。
6) water quality characteristics
水质特性
1.
According to the water quality characteristics of mine water in Shanxi province experiment is made to study to removal effect of sulfate radical by coagulative adsorption of mine water.
针对山西省煤矿矿井水的水质特性,研究通过混凝吸附作用对矿井水中硫酸根的去除效果,通过实验,发现在pH=7~8时,采用Ca(OH)2+PAC+少量PAM的药剂投加方式,对矿井水中硫酸根的混凝吸附去除效果较好。
补充资料：特性
1.某一事物所特有的性质。 2.特殊的品性﹑品质。
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