gel strength

基本解釋

• [化工] 膠凝強度

英漢例句

雙語例句

• With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
  提高凝固溫度，可以縮短凝固時間，并可顯著增加豆腐凝膠的強度。
• As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
  增加鹽類凝固劑濃度，可以強化豆腐凝膠強度，但對保水性有弱化作用。
• The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
  研究了豆?jié){加熱條件、凝固條件和GDL濃度對豆腐凝膠強度和保水性的影響。

• gel strength更多例句

詞組短語

短語

• Gel Breaking Strength 凝膠破碎強度
• gel -strength 凝膠強度
• wet gel strength 濕凝膠強度
• WGSwetting gel strength 濕潤凝膠強度
• initial gel strength 初切力;出切

• gel strength更多詞組

專業(yè)釋義

機械工程

• 凝膠強度

  But the longer setting time leaded to the decreasing of surimi gel strength.
  但是凝膠化時間過長會導(dǎo)致魚糜凝膠強度顯著下降。

  化學(xué)

• 凝膠強度

  Through grafting and then hydrolyzing, the cross條inking density of the graft copolymer is improved, consequently the gel strength is increased; at the same time, the more hydrophiiic groups, such as 桟ONH2, 桟OOH, and/or 桟OONa are obtained after the .
  通過接枝和使用交聯(lián)劑，接枝物的交聯(lián)密度和枝化程度增加，從而提高了凝膠強度。

• 膠凝強度

地球科學(xué)

• 靜切力

農(nóng)業(yè)科學(xué)

• 凝膠強度