1) low temperature-vacuum frying
低温真空油炸
1.
The Processing technique of jackfruit crisp by using low temperature-vacuum frying and oil-removed by vacuum-centrifuge was studied in this paper.
以菠萝蜜为原料,研究采用低温真空油炸和真空离心脱油技术加工菠萝蜜脆片的工艺流程,通过对比试验确定最佳工艺参数为:八成熟果;热烫温度95℃,时间3min～5min;浸渍真空度-0。
2) deep-fry of vacuum and low-temperature
真空低温油炸
3) vacuum low-temperature frying
真空低温煎炸
1.
Effect of vacuum low-temperature frying on the stability of oils;
真空低温煎炸对油稳定性影响的研究
4) vacuum frying
真空油炸
1.
The best processing technology of crispy sweet potato by the method of vacuum frying;
真空油炸甘薯脆片的研究
2.
The manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying.
采用真空油炸前预处理技术研究了护色工艺对真空油炸马铃薯片品质的影响。
3.
Effects of two pretreatment, combined with vacuum frying on the moisture content, fat content and color value of fried green soy bean were studied.
研究了2种预处理工艺结合真空油炸对毛豆水分质量分数、脂肪质量分数和色差的影响。
5) vacuum cryogenic
真空低温
1.
Design of large-aperture lightweight elliptical plane reflecting mirror used in the vacuum cryogenic environment;
真空低温环境用大口径轻量化椭圆平反镜设计
6) Low temperature and vacuum
低温真空
1.
In this paper the mechanism of the thermal contact resistance of solid materials at low temperature and vacuum was introduced in brief.
本文介绍了低温真空下固体界面间的接触热阻机理， 重点介绍一种采用双热流计法既能精确测量圆柱型又能测量薄片型试样间接触热阻的装置， 该装置还能同时测量材料的热导率。
补充资料：低温
低温
hypothermia
低温状态下脑组织对缺氧的耐受性明显增加。体温低于37℃时，每减低1℃，脑组织代谢率减少6.7%，颅内压减低5.5%，在人工呼吸、心脏按压的同时或稍后应给予降温处理，可采用正规冬眠疗法使体温降至肛温35℃左右，目前尤为重视头部局部降温，戴冰帽，头温降至32℃左右，重症要降温3～5天。
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