gelatinization

gelatinization什么意思,gelatinization翻译

基本解释

n.: 糊化；胶凝作用；胶凝过程；明胶化
网络: 淀粉糊化；淀粉的糊化；糊化作用

英汉解释

• 明胶化

• 胶凝过程

• 胶凝作用

• 糊化

例句

• The solution is in the production schedule, as the production of large-sized corrugated cardboard that are evenly heated, gelatinization.

  在生产计划安排时，尽可能先生产大规格瓦楞纸，使各种瓦楞纸板都受热均匀，糊化一致。

• The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.

  结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。

• Furthermore, a negative correlation between amylase content and gelatinization enthalpy was also observed.

  直链淀粉含量与糊化热焓呈显著负相关。

• Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.

  面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著；

• And the gelatinization of the sinking aquafeed can be enhanced from 70. 5% to 91. 6%, similar to that of the floating aquafeed.

  并且沉性水产饲料的糊化度由原先的70.5%提高到91.6%，达到浮性水产饲料的水平。

• Gelatinization temperatures, peak temperatures and enthalpy decreased with the increase of electric field strength.

  热特性分析发现随着脉冲电场强度的增大，起糊温度、峰值温度和糊化焓下降；

• Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.

  糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低；

• Gelatinization temperature correlated significantly with rice flour appearance and shaping.

  糊化温度与外观、成型的相关达到了显著水平。

• Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor.

  乙酰化改性降低了起糊温度，改善了淀粉的透明度和冻融稳定性，但粘度稳定性较差；

• RICE. EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING.

  水稻.烹饪过程中的谷粒胶凝时间的评估