1) parching
[英][pɑ:tʃ] [美][pɑrtʃ]
烘烤似的
2) baking
[英]['beɪkɪŋ] [美]['bekɪŋ]
面包的烘烤
3) bake
[英][beɪk] [美][bek]
烘烤
1.
The fragrance from baked egg is important in increasing the quality of egg,which is absent in the bitterned egg,one of the more popular traditional egg products.
鸡蛋是自然界中营养成分最为完善的动物性食品之一,可为人体提供丰富的蛋白质、脂肪、矿物质和维生素,鸡蛋经过卤料浸泡后生产的香卤鸡蛋是人们比较喜欢的一种传统蛋制品,但其最大的缺陷是没有发挥其中所含的烤香成分的作用,为此专门探讨了鸡蛋经过烘烤后产品香气成分的变化。
2.
Through the single factor experiment and the orthogonal experiment, each in? uence factor (under experimental condition which the in? uence order in this experiment applies) to the response: The bake time> mixed water pH>mixed water temperature > ratio of liquid to solid.
试验结果表明:影响出油率大小的因素分别是一次烘烤时间>兑水pH>兑水温度>液料比,经工艺优化和极差分析,确定最佳反应条件为一次烘烤时间80min,兑水温度70℃,兑水pH7,液料比0。
4) Baking
[英]['beɪkɪŋ] [美]['bekɪŋ]
烘烤
1.
Effect of Regenerative Baking on Lining Temperature Uniformity of an 160 t Ladle;
蓄热式烘烤对160t钢包衬温度均匀性的影响
2.
Study on baking rules of CCM tundish;
连铸中间包烘烤制度的研究
3.
Design Experience of the Lining-baking Equipment for New 260 t Mixing Bogie with Torpedo Retort;
新型260t鱼雷罐混铁车内衬烘烤装置的设计经验
5) curing
['kjuəriŋ]
烘烤
1.
Research on the application of compressed straw stalk in tobacco curing process;
“秸秆压块”燃料在烟叶烘烤上的应用研究
2.
Application Prospect of the Biomass Energy in Tobacco Curing;
生物质能在烟叶烘烤中的应用前景
6) Flue curing
烘烤
1.
Result of research proves that flue curing technique of RGL flue cured tobacco's complete hot air cycle makes flue curing barn's temperature and humidity approach accordance, which obviously increases air speed in flue curing barn, and the largest difference in temperature isn't more than 2?℃, and then difference in wet and dry is below 1 5?℃.
研究结果表明 ,RGL型烤烟全热风循环烘烤技术 ,烤房内温湿度分布趋向一致 ,能明显增大烤房内风速 ,顶底台最大垂直温差不超过 2℃ ,干湿差相差值在 1 5℃以下。
2.
The metabolism of protein and nitrate nitrogen in tobacco leaf during curing was studied by using the electric heated flue curing barn designed and made by Henan Agricultural University in which the temperature and moisture were controlled automatically.
对烘烤过程中烤烟烟叶蛋白质与硝酸盐代谢规律的研究表明 ,蛋白质含量随烘烤进程发展逐渐减少 ,氨基酸含量逐渐增加 ,且均在变黄中期和定色期有一个快速变化阶段 ;烤后烟叶中氨基酸和可溶性蛋白的含量与鲜叶中可溶性蛋白的含量呈高度正相关 ;蛋白酶活性在烘烤开始后 2 4h有一个高峰 。
3.
The moisture content change and some physiological mechanism in tobacco leaf during flue curing process were studied.
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系 。
补充资料：烘烤
1.用火燥物。
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