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1)  routine stack
常规迭加
2)  Superimposed anomaly
迭加异常
3)  conventional heating
常规加热
1.
The quality changes in soybean oil treated by conventional heating, electromagnetic heating and microwave heating under 180±5℃ were studied.
采用电磁炉、微波炉、常规加热对大豆油进行处理,以酸价和过氧化值为指标,比较了三种加热方式对大豆油品质的影响。
2.
The quality variations of soybean oil and peanut oil treated by conventional heating, electromagnetic heating and microwave heating under(180±5)℃ were studied.
以大豆油、花生油作植物油的代表,比较电磁炉、微波炉、常规加热3种加热方式对植物油中酸价和过氧化值的影响,结果表明,电磁炉加热对油脂品质的影响最大,其次为微波炉加热,再次为常规加热;含不饱和脂肪酸越多的油对热效应越敏感;间歇加热、加新油加热有利于油脂品质的保护。
3.
The quality variations of soybean oil and peanut oil treated separately by conventional heating,electromagnetic heating,and microwave heating were studied.
采用电磁炉、微波炉、常规加热对大豆油、花生油进行处理,测定其酸价和过氧化值,以比较三种加热方式对油脂品质的影响。
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4)  conventional machining
常规加工
5)  Conventional Encryption
常规加密
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6)  conventional stacking
常规叠加
补充资料：层层迭迭
1.见"层层迭迭"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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