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1)  low-temperature curing
低温熟化
2)  Low temperature postmature
低温后熟
3)  constant temperature curing
恒温熟化
4)  cooked temperature
熟化温度
1.
According to heat balance principle, a best skill for ingredient arrangement for blanch dish can be acquired through the determination, quantitative and half quantitative analysis of many factors as specific heat, lowest cooked temperature, limit heat loss and so on of ordinary meterials in heating process of blanch.
根据热量平衡原理 ,通过对水瀑加热过程中常用原料的比热容、最低熟化温度、极限热损失等诸多要素的测定和定量、半定量分析 ,得出水瀑菜肴的最佳工艺配伍。
5)  room temperature cure,room temperature curing
室温熟化
6)  low-temperature oxidation
低温氧化
1.
Experimental study on coal low-temperature oxidation and oxygen-adsorption;
煤低温氧化与吸氧试验研究
2.
Researches in Hopcalite catalyst for carbon monoxide low-temperature oxidation;
CO低温氧化霍加拉特催化剂的研究
3.
Advances in research on reaction kinetics of PX low-temperature oxidation;
对二甲苯低温氧化反应动力学研究进展
补充资料:方便面生产设备——熟化机
 

 
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