gelatinization

US [dʒɪlætɪnaɪ'zeɪʃ(ə)n]
UK [dʒɪlætɪnaɪ'zeɪʃ(ə)n]
  • n.糊化；胶凝作用；胶凝过程；明胶化
  • Web淀粉糊化；淀粉的糊化；糊化作用

E-C

Web Definition

n.
1.
糊化
2.
胶凝作用
3.
胶凝过程
4.
明胶化
1.
糊化
2.
胶凝作用
3.
胶凝过程
4.
明胶化

Sample Sentence

Definition:
AllAll,糊化糊化,胶凝作用胶凝作用,胶凝过程胶凝过程,明胶化明胶化,淀粉糊化淀粉糊化,淀粉的糊化淀粉的糊化,糊化作用糊化作用
Category:AllAll,OralOral,WrittenWritten,TitleTitle,TechnicalTechnical
Source:AllAll,DictionaryDictionary,WebWeb
Difficulty:AllAll,EasyEasy,MiddleMiddle,HardHard
1.
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。
zài shēng chǎn jì huà ān pái shí , jìn kě néng xiān shēng chǎn dà guī gé wǎ léng zhǐ , shǐ gè zhǒng wǎ léng zhǐ bǎn dōu shòu rè jūn yún , hú huà yí zhì 。
www.bjzhika.com
2.
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。
jié guǒ biǎo míng , wēi bō chǔ lǐ jiàng dī le diàn fěn de péng zhàng dù hé róng jiě dù 、 dòng róng wěn dìng xìng yǐ jí hán zhí , tí gāo le hú huà zhuǎn biàn wēn dù jí zhuǎn biàn wēn dù fàn wéi 。
www.chemyq.com
3.
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。
zhí liàn diàn fěn hán liàng yǔ hú huà rè hán chéng xiǎn zhù fù xiāng guān 。
124.205.222.100
4.
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；
miàn fěn de fēng zhí nián dù 、 zuì hòu nián dù yǔ huí shēng zhí dōu zhú jiàn jiàng dī , ér hú huà wēn dù biàn huà bù xiǎn zhù ;
124.205.222.100
5.
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。
bìng qiě chén xìng shuǐ chǎn sì liào de hú huà dù yóu yuán xiān de bǎi fēn zhī qī shí diǎn wǔ tí gāo dào bǎi fēn zhī jiǔ shí yì diǎn liù , dá dào fú xìng shuǐ chǎn sì liào de shuǐ píng 。
paper.pet2008.cn
6.
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；
rè tè xìng fēn xī fā xiàn suí zhe mài chōng diàn chǎng qiáng dù de zēng dà , qǐ hú wēn dù 、 fēng zhí wēn dù hé hú huà hán xià jiàng ;
202.38.194.234
7.
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；
hú huà wēn dù yǔ hú huà wēn chéng shēng gāo , hú huà shí jiān yán cháng , zuì gāo hú huà nián dù jiàng dī ;
www.ceps.com.tw
8.
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。
hú huà wēn dù yǔ wài guān 、 chéng xíng de xiāng guān dá dào le xiǎn zhù shuǐ píng 。
www.fabiao.net
9.
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；
yǐ xiān huà gǎi xìng jiàng dī le qǐ hú wēn dù , gǎi shàn le diàn fěn de tòu míng dù hé dòng róng wěn dìng xìng , dàn nián dù wěn dìng xìng jiào chà ;
202.38.194.234
10.
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
shuǐ dào . pēng rèn guò chéng zhōng de gǔ lì jiāo níng shí jiān de píng gū
www.mapeng.net
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