1) final clarification
最后澄清
2) principal defecation
最后澄清(糖)
3) clarification
[英]['klærifi'keiʃən] [美][,klærəfə'keʃən]
澄清
1.
Study on enzymatic clarification of pomegranate juice;
酶法澄清石榴果汁的研究
2.
Study on the application of chitosan in vinegar clarification;
壳聚糖在食醋澄清中的应用研究
3.
Study on Clarification of Grape Juice Using Pectinase;
果胶酶澄清葡萄汁的工艺研究
4) Clarify
[英]['klærəfaɪ] [美]['klærə'faɪ]
澄清
1.
Study on technology of chitosan clarify imperata cylinarica(L.)rhizome beverage;
壳聚糖澄清白茅根饮料工艺研究
2.
Application of Chitosan in Clarifying Sweet Potato Beverage;
壳聚糖在甘薯饮料澄清中的应用
3.
Study on Clarifying Process of Celery Juice and Stability of Flavonoids;
芹菜汁澄清条件和黄酮类化合物稳定性研究
5) clarifying
[英]['klærəfaɪ] [美]['klærə'faɪ]
澄清
1.
A study on the clarifying technology of strawberry juice;
草莓果汁澄清工艺的研究
2.
The microfiltration technology with macromolecular mediums can be applied efficiently to both cake filtration and clarifying filtration.
高分子微孔过滤技术既可适用于高效精密滤饼过滤,也可用作高效精密澄清过滤,它从微孔过滤介质、微孔过滤机结构、精密过滤计算方法等方面改革了传统的精密过滤作业。
3.
Regarding the sugar cane juice as the raw material, using the pectinase to clarify the juice compare with clarifying the juice by centrifugation.
以甘蔗为原料,采用果胶酶进行甘蔗汁的澄清实验。
6) clear
[英][klɪə(r)] [美][klɪr]
澄清
1.
Grinds the preserved fruits vinegar drink take the rich selenium kiwi fruit as the primary data, studies the rich selenium kiwi fruit vinegar using the single factor and the orthogonal experiment method clarifying with the fermentative process in key technologies, has determined the best fermentation condition: best acetic fermentation unclear wine suitable ethyl alcohol content is 5.
以富硒猕猴桃为主要原料研制果醋饮料,应用单因素和正交试验的方法研究富硒猕猴桃果醋的澄清和发酵过程中的关键技术,确定了最佳发酵条件:最佳醋酸发酵醪的适宜酒精含量为5。
2.
In this article,studies the Chinese matrimony-vine fruit juice beverage production technology,thoroughly discussions the process of clearing,mixing and so on,provides a theory basis for Chinese matrimony-vine further development and use.
研究了枸杞果汁饮料的制作工艺,对枸杞果汁饮料的加工过程中澄清、调配等技术进行了较深入的研究探讨,为枸杞进一步开发利用提供了理论依据。
3.
his paper studied the metheds for production of the low-alcohol and sweet-white wine whose alcohol content is about 4% by volume grape was crushed cleared and then was fermented with the strain G2 by stopping fermentation technique the low-alcohol wine which contains 4% by volume alcohol were brewed Adding SO 2 and sorbit acid the low-alcohol wine which has strong fruit flavor can be preserved wel
葡萄经破碎、压榨澄清后 ,用融合子发酵至酒度 4 左右中止 ,用SO2 和山梨酸进行保藏 ,可制得酒度 4 左右 ,果香突出的低醇甜白葡萄酒。
补充资料：玻璃澄清剂
分子式：
分子量：
CAS号：
性质：能帮助或加速除去存在于玻璃熔体中的气泡的添加剂。在玻璃熔制过程中会全部或部分挥发，与玻璃熔体中的气泡形成较大气泡而放出。一般对玻璃性质并无影响。常用的有氧化砷、氧化锑、硝酸盐（如硝酸钠、硝酸钾、硝酸铵）和白砒同用，硫酸盐（硫酸钠、硫酸钡、硫酸铵）和铵盐（硫酸铵、硝酸铵、氯化铵）等。
分子量：
CAS号：
性质：能帮助或加速除去存在于玻璃熔体中的气泡的添加剂。在玻璃熔制过程中会全部或部分挥发，与玻璃熔体中的气泡形成较大气泡而放出。一般对玻璃性质并无影响。常用的有氧化砷、氧化锑、硝酸盐（如硝酸钠、硝酸钾、硝酸铵）和白砒同用，硫酸盐（硫酸钠、硫酸钡、硫酸铵）和铵盐（硫酸铵、硝酸铵、氯化铵）等。
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