1) submerged,burner
浸没式烧嘴
2) immersed burner
浸入式的烧嘴
3) immersion burner,submerged combustion burner
浸没式燃烧器
4) submerged burner
水下燃嘴;水下燃烧器;浸没燃烧器
5) submerged combustion
浸没燃烧
1.
The traditional submerged combustion technology was improved,and a new type of heating equipment with gas-liquid direct mix and phase change heat transfer was developed.
对传统的浸没燃烧技术进行了改进和创新,研制出新型的气-水直接接触相变换热方式的供热装置。
2.
The mechanism of submerged combustion, the design and experiment of submerged combustion unit, and applications of submerged combustion technology in coalbed methane brine disposal are introduced.
介绍了浸没燃烧的机理、装置的设计与实验,以及在煤层气采出水处理方面的应用。
3.
Based on the cold-state simulation experiments o f two-phase flows in submerged combustion, mathematical expressions of gas flowin g field in liquid have been given, and the influencing factors on gas flowing fi eld and penetration such as immersion length, types of steel tube and velocity o f air have been analyzed.
对浸没燃烧进行了冷态模拟实验,给出了气体在液体中流场分布的数学表达式,并就浸没深度、管口直径及气体流速等因素对气体在液体中的流场分布及穿透深度的影响进行了分析论述。
6) immersion sintering
浸没烧结
补充资料：沙煲烧汁焗鱼嘴
菜名： 沙煲烧汁焗鱼嘴
主料： 鱼嘴750克，蒜子250克，姜50克。干葱头50克，鲜葱头100克，葱茎50克，青红辣10克，特制烧汁30克，蚝油50克，花雕酒25克。
配料： 味精、盐、辣椒酱、胡椒粉少许。
做法： 爆香姜、蒜子、干葱头及鲜葱头放入沙煲，然后放鱼嘴、烧汁，加水25克，中上火焗5分钟，加青红椒丝、葱丝、芫茜。
特点： 鱼香、蒜香、酱香和谐，飘香扑鼻，肉甘味鲜。
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