1.
The holding tube is designed to establish a retention time for the product at the pasteurization temperature.
我们设计保温管来确保产品在巴氏杀菌温度时的保留时间。
2.
Research into the Temperature Control System for Sterilization of Canned Food Based on the Generalized Predictive Algorithm;
基于广义预测算法的罐头杀菌温度控制系统研究
3.
As soon as the established pasteurization temperature is reached, the flow diversion valve changes and the product moves forward through the holding tube.
指定巴氏杀菌温度一旦达到,流量转向阀立刻改变流向,产品流向保温管。
4.
Most often, a holding tube has a known-diameter pipe designed to provide an established residence time for product at the pasteurization temperature.
通常保温管是一个已知直径的管。用于给到达巴氏杀菌温度的产品提供指定的滞留时间。
5.
If the product has reached the desired pasteurization temperature, the FDV will maintain forward flow and product will move to the next component of the system.
如果产品达到所需的巴氏杀菌温度,那么FDV将保持原来流向,产品会移到设备的下一个部分。
6.
Research on Dense Phase CO_2 Sterilization Technology for Low-temperature Sausage
低温肠高密度CO_2杀菌技术研究
7.
Effect of Different Fungicides and Temperatures on Storage of ‘Shatangju’ Fruit
杀菌剂及贮藏温度对砂糖桔贮藏效果的影响
8.
Temperature and quality change of pasteurized milk during refrigerated distribution
巴氏杀菌乳冷藏配送期间的温度及品质变化
9.
Effects of storage temperature and time on the quality of pasteurized whole milk
冷藏温度及时间对巴氏杀菌乳品质的影响研究
10.
As will be discussed later, the critical timed-temperature relationship needed for pasteurization is achieved by the residence time requirement in the holding tube.
巴氏杀菌所需的临界时间温度比由保温管中所需停留时间确定。
11.
vacu-therm instant sterilizer
真空高温瞬间杀菌机
12.
The significance of the timing pump will be explained later when illustrating the importance of time temperature relationships in pasteurization.
调速泵的重要性将在证明巴氏杀菌中时间温度的关系时证明。
13.
"Food is put in jars, and the jars and their contents are heated to a temperature which is maintained long enough to ensure that all Bacteria, molds and viruses are destroyed."
把食物放在罐子里,一起加热到一定温度,并持续足够长的时间以确保杀灭细菌、霉菌和病毒。
14.
At temperatures of 71℃, almost all pathogenic bacteria, fungi, and most plant viruses are destroyed.
71℃的温度几乎对所有的病原包括细菌、真菌和大多数植物的病毒都能被杀死。
15.
STERILIZATION AND DISINFECTION KINETICS OF MINCED MEAT BY HIGH DENSITY CO_2
肉馅高密度CO_2杀菌效果和杀菌动力学研究
16.
Study on the Solid Food Fluidization Ultra High Temperature Sterilization Technology;
固体食品流态化超高温杀菌技术研究
17.
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.
食物在一定温度下局部杀菌破坏有害的微生物而没有发生主要变化。
18.
Occasionally, when temperatures exceeding the boiling point of water are used for pasteurization, the final stage of heating is accomplished using direct steam injection.
偶尔,当巴氏杀菌的温度超过水的沸点时,最后的加热段使用直接喷射蒸汽来完成。