1) baking time
焙烤时间
2) calcinations time
焙烧时间
1.
The performance for NO_x selective catalytic reduction under the conditions of different calcinations time, calcinations temperature, O_2 concentration and space velocity was studied.
并对焙烧温度和焙烧时间等不同制备条件和反应温度、O2 浓度和空速等不同反应条件下NOx 的选择性催化还原性能进行了研究 。
3) bake
[英][beɪk] [美][bek]
焙烤
1.
The best bake condition are:bake for 10 minutes at 200 ℃.
8︰30︰26,焙烤条件为200℃,10 min,可以得到风味较好的青稞饼干。
2.
On the base of analysis of experimental result,we judged their effect on bread bake,and determined their quantity used in the bread proccess.
研究选用氧化剂溴酸钾、维生素C ,以改善面粉面筋强度 ,从而改善面包的纹理结构 ,通过对实验结果的评判 ,来判断它们对面包焙烤的影响 ,确立它们在面包制作过程中的添加量。
4) roasting
[英]['rəʊstɪŋ] [美]['rostɪŋ]
焙烤
1.
Effect of roasting on flavor and fatty acid oxidation of walnut kernel;
焙烤对核桃仁风味及其油脂氧化的影响
2.
Pretreatments, for example roasting and kneading, have important influences on the flavor from lipid before extraction.
油料的预处理如焙烤、捏合等方法对油脂香气具有重要的影响。
5) baking
[英]['beɪkɪŋ] [美]['bekɪŋ]
焙烤
1.
The current status and problems of the baking industry in China,applications of new materials and new technology in baked products,new product development and the outlook for the industry were summarized in the paper.
就我国焙烤食品工业的发展现状和存在问题、新材料和新技术在焙烤制品中的应用、新产品开发及其展望进行了综述。
2.
Through baking and shelf life experiments,the application of soybean protein to the cake was studied.
通过焙烤和货架期实验,就大豆蛋白在蛋糕中的应用进行了研究。
3.
The effects of fermentation,baking and storage during the processing of bread on the chemical forms of iron were investigated.
将各种铁源加到面粉中,制成面包,测定其中铁存在的化学形式,研究面包生产过程中发酵、焙烤、贮藏对铁化学形式的影响。
6) decorating firing time
烤烧时间
补充资料：焙烤设备加热原理
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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