1) apple slicer
苹果切片机
2) apple cutter
苹果切块机
3) fresh-cut apples
鲜切苹果
1.
Effects of coating preservation technology on fresh-cut apples;
涂膜处理对鲜切苹果的保鲜效应
2.
The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.
文研究了不同褐变抑制剂对鲜切苹果PPO活性、褐变度、感官品质的影响。
4) fresh-cut apple
鲜切苹果
1.
The physio-biochemical changes in respiration rate,ethylene production,polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated.
以鲜切苹果为实验材料,研究了切割伤害诱导呼吸强度、乙烯生成量、酶活性以及酶促褐变的发生及其生理生化变化。
5) apple slice
苹果片
1.
Influence of different drying methods to apple slice quality;
不同干燥方法对苹果片品质的影响
2.
This paper studies the effects of freezing on the apple slice's soluble polyphenol oxidase(PPO)and peroxidase (POD)activities and concludes:freezing produces significant change in soluble POD activities according to different freezing rates,but little change in PPO activities.
本文初步研究了速冻过程对苹果片生化特性的影响,发现不同的冻结速率会引起可溶性过氧化物酶(POD)的活性较大幅度变化,而可溶性多酚氧化酶(PPO)活性变化较小。
3.
8m/s,the optimum drying conditions were obtained:the air temperature of nozzle was 70℃,the space of nozzle to apple slice was 120mm,the width of impinging chamber was 200mm and the stacking thickness of apple slice was 35mm.
采用一种新型的气体射流冲击干燥技术,对切片厚度6～8mm的苹果片进行了干燥试验研究。
6) Apple chips
苹果片
1.
Effects of thickness, pre-drying moisture, explosion temperature, vacuum drying temperature and residence time as well as pressure difference on puffed apple chips, qualities including moisture content, crispness, bulk density and color were analyzed.
以国光苹果为原料,探讨了苹果片厚度、预干燥后水分含量、膨化温度、抽空温度、抽空时间、压力差对苹果脆片产品水分含量、硬度、比容和色泽的影响。
补充资料：蘑菇定向切片机
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