1) resistance to freezing and thawing
抗洞融性
2) anti-meltdown
抗融性
1.
Monostearin,sucrose fatty acid ester,hydrophilic monostearin,tripolyglycerol monostearates as the accuracy emulsifier in the ice cream product are compared with single factor and orthogonal, overrun and anti-meltdown are the estimate standards to value the finished product quality.
对冰淇淋生产中常用的四种乳化剂单硬脂酸甘油酯、蔗糖脂肪酸酯、亲水性单甘油酯和三聚甘油单硬脂酸酯,采用单因素和正交实验方法进行比较,以冰淇淋成品膨胀率和抗融性两个指标作为评价标准,评价各自最终产品品质。
3) melting resistance
抗融性
1.
The quality of the ice cream cake was described by its dilatability, melting resistance, rigidity and texture characteristics.
通过测定冰淇淋蛋糕的膨化率、抗融性、硬挺度及细腻度(将膨化率、抗融性、硬挺度及细腻度等归结为冰淇淋蛋糕的组织结构)等,在整体上对冰淇淋蛋糕的性能进行了描述。
2.
Based on a large number of experiments, discussed the effects of eight kinds of thickening agents on expansion ratio, melting resistance and sensory quality of ice-cream when they are added in ice-cream.
在大量实验的基础上,详细地讨论了八种增稠剂应用于冰淇淋时,对其膨胀率、抗融性及感官质量的影响,并给出了它们在冰淇淋中的适宜用量及使用效果。
5) resistance to freezing-thawing effect
抗冻融性能
1.
Investigation on resistance to freezing-thawing effect of solidified saline soil;
固化盐渍土抗冻融性能的研究
6) fabric melt-hole resistance
织物抗融孔性
补充资料：连续性与非连续性(见间断性与不间断性)
连续性与非连续性(见间断性与不间断性)
continuity and discontinuity
11an父ux泊g四f“山。麻以角g、.连续性与非连续性(c。nt，n琳t:nuity一)_见间断性与不间断性。and diseo红ti-
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