Prediction model of Kraft pulping cooking end point;
硫酸盐法制浆蒸煮终点预测模型
Prediction model of batch pulp cooking end point based on RBFN-PCR approach;
基于RBFN—PCR方法的制浆蒸煮终点预测模型
The effect of three kinds of factors on the content of cellulose, such as the alkalinity, sulfide degree and boiling time, was studied and the SEM of the boiled cellulose was observed.
研究了蒸煮工艺中总碱量、硫化度以及蒸煮时间与纤维素含量的关系,并采用扫描电镜对蒸煮后的纤维进行了观测。
Squid (Ommastrephes bartrami) from Northern Pacific, its muscle of body changes in shrink, weight, moisture and total nitrogen were studied when it was heated in boiling water.
本文以北太平洋的柔鱼为原料研究柔鱼胴体肌肉在沸水蒸煮过程中的热收缩、重量、水分及总氮的变化。
The characteristics of delignification and carbohydrate dissolution during different pulping processes are reviewed.
本文综述硫酸盐法、烧碱法、碱性亚钠法、中性亚钠和亚铵法蒸煮过程脱木素及碳水化合物溶出的特点，根据各种蒸煮液与木素和碳水化合物的反应性能及机理，阐明几种蒸煮方法的脱木素历程和碳水化合物溶出规律存在区别的原因。
Research was conducted on the AS-AQ pulping and the subsequent oxygen delignification of wheat straw.
研究了麦草AS-AQ法蒸煮工艺及后续氧脱木素工艺。
Bamboo pulping technology in India and Thailand, in terms of digestion, screening, cleaning, washing and bleaching(ECF), ismatured.
泰国企业现代化的竹子制浆的蒸煮、筛、选、洗、漂白工艺技术成熟,硅干扰不再是竹子制浆的难题。
The urase activity,trypsin inhibitor activity and content of routine nutrition constituent were analysised and determined,in terms of process test of soya by extrusion,far-infrared baking and digestion.
对大豆进行挤压膨化、远红外烘烤和蒸煮加工,测定其尿酶、胰蛋白酶抑制因子的活性及常规营养成分的含量,得出三种加工方法对尿酶、胰蛋白酶抑制因子的影响是同步的,均可使它们的活性降到标准值以下,符合饲喂要求。
This essay systematically researched the soda-AQ batch digestion process of(whole stalk).
系统地对红麻全秆烧碱－ＡＱ法间隙蒸煮工艺进行了研究。
The paper provides a general description of the fiber characteristics of bamboo of Guangxi, its chemiccomposition, cooking technology and bleaching processes.
本文综述了广西竹材的纤维特性、化学成分、蒸煮技术、漂白工艺等。
This paper discusses the influence of cooking method to the flavour of fermented soya beans,the influence of cooking time to stickness materials and hardness,therelation of cooking degree and sense organ evaluation.
本文讨论了蒸煮方法对豆豉风味的影响；加压蒸煮时间对粘性物质、硬度的影响；蒸煮程度与感官评定关系。
The best technological parameters were:cooked in 100 ℃ steam for 20 min,and then cooled for 24h to solidify when the temperature was 4 ℃,dried for 14min in 2 W/g microwave,kept drying for 42 min.
对蒸煮工艺、固化工艺和微波膨化工艺与产品特性、膨化率的关系进行了试验,得出了较佳的工艺参数:100℃蒸汽中蒸煮20min,4℃冷却固化24h,2W/g微波干燥14min,60℃热风继续干燥42min,在200W/g功率密度进行微波膨化15s,可得到高品质的香蕉脆片。