1) dehydrated garlic slice
脱水蒜片
1.
Optimization of energy saving technology for drying dehydrated garlic slices
脱水蒜片干燥工艺的节能优化
2.
As the important processing products, the export volume of dehydrated garlic slice is increasing year by year.
脱水蒜片作为大蒜的深加工产品,出口量正逐年上升。
3) dehydrated garlic powder
脱水大蒜粉
4) garlic-sliced wastewater
大蒜切片废水
1.
At domestic and abroad the research on treating the garlic-sliced wastewater is very little and there is not sophisticated technology to treat such wastewater, most of the wastewater is discharged directly after diluted, so as to have a greater impact on water environment.
大蒜切片后经浸泡、清洗和离心过程产生了大蒜切片废水,该废水中COD浓度较高,且含有强烈抑菌杀菌作用的大蒜素,使得该废水成为高浓度难降解废水。
5) garlic slice
蒜片
1.
Effects of hot-air drying technology on the yield of organic sulfide in garlic slice;
热风干燥工艺对蒜片中有机硫化物的影响
2.
Study on technology of producing freeze-drying garlic slice (Ⅰ);
冻干蒜片生产工艺的探讨(上)
3.
Study on technology of producing freeze-drying garlic slice (Ⅱ);
冻干蒜片生产工艺的探讨(下)
6) leaf abscission
叶片脱水
1.
There was not necessary relationship between leaf abscission,the time.
研究了燕山东段6种野生耐旱花卉幼苗在持续干旱胁迫至枯死临界点过程中盆栽土壤含水量、叶片脱水、根系含水量与根系活力的变化。
补充资料：脱水蒜片
1.工艺流程切片→淘洗→烘烤→包装→成品
2.操作步骤
切片：将大蒜头去皮、剥粒，入清水洗净，并漂去膜衣及杂物，风干后用切片机切成1.5毫米厚的蒜片。
淘洗：用清水淘洗净，然后晾干。
烘烤：将蒜片装入?箩或托盘，入烘房或烘箱，在60℃～80℃的温度下，烘烤6小时～7小时，使蒜片含水量为4.5％左右。
包装：烘干的蒜片用电风扇吹去膜衣和碎粒，按形状和大小分级，然后在干燥、无菌条件下，进行密封包装，即为成品。
脱水蒜片外型整齐、色白质脆、味道纯正，只要用温水浸泡即可复原，四季新鲜，很受市场欢迎。
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