1) alexander tester
凝胶强度试验器
2) jelly strength tester
冻胶强度试验仪
3) gel test
凝胶试验
4) gelling strength
凝胶强度
1.
The gelling strength reached to 800g/cm\+2,termination product rate was 25%.
采用 KOH溶液对沙菜进行高温稀碱法处理 ,通过正交实验方法得出了生产高凝胶性能卡拉胶的最佳碱处理工艺 ,所得卡拉胶的凝胶强度达到 80 0 g/cm2 ,产率超过 2 5%。
2.
seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.
本实验采用LFRA质构仪测定不同影响因素对薜荔籽果胶凝胶强度的影响,初步探讨了薜荔籽果胶的凝胶特性和凝胶机理。
3.
Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.
比较了漂洗和氧化剂(双氧水、次氯酸钠)对罗非鱼鱼糜的凝胶强度、白度及保水性的影响。
5) gel intensity
凝胶强度
1.
sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested.
研究了豆浆加热温度与所生成的豆腐脑品质,即感官质量、凝胶强度、豆浆中游离巯基含量之间的相关性,并用最小二乘法建立了回归方程。
2.
The relationship between gel intensity and polymerization conditions of crosslinked polyacrylamide containing inorganic additives has been studied.
高吸水材料是一类新型的功能高分子材料,已有广泛开发和应用。
3.
The effects of polymerization conditionson the swelling ratio and on the gel intensity of the hydrogels were studied.
研究了合成条件对水凝胶溶胀度和凝胶强度的影响，并用该水凝胶来浓缩蛋白质稀溶液。
6) gel strength
凝胶强度
1.
Effect of washing and blending on the gel strength of aristichthy nobilis surimi;
漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响
2.
Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;
加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响
3.
Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder;
微波法快速提高蛋清粉凝胶强度及其机理的研究
补充资料：冻胶
分子式：
CAS号：
性质：根据凝胶中含液量的多少，将凝胶分为冻胶与干凝胶。冻胶指液体含量很多的凝胶，含液量常在90％以上。所含液体为水时称为水凝胶(hydrogel)。液体含量少的凝胶称为干凝胶(xerogel)，通常干凝胶中的液体含量少于固体含量。
CAS号：
性质：根据凝胶中含液量的多少，将凝胶分为冻胶与干凝胶。冻胶指液体含量很多的凝胶，含液量常在90％以上。所含液体为水时称为水凝胶(hydrogel)。液体含量少的凝胶称为干凝胶(xerogel)，通常干凝胶中的液体含量少于固体含量。
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