oven-dried

oven-dried的基本解释

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烘干

与oven-dried相关的网络例句 [注：此内容来源于网络，仅供参考]

The chroma of the chamomile oven-dried at 40 C was not significantly different from the fresh sample.

色度的洋甘菊烘箱干燥在40摄氏度并没有显着不同的新的范例。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

There was no significant difference in lightness between the extracts from flowers freeze-dried, air-dried or oven-dried at 40 C.

无显着差异明度之间的提取花卉冷冻干燥，空气干燥或微波炉干燥40 c。

Also, the contents of total phenols and apigenin 7-glucoside in the sample oven-dried at 40 C are not significantly different from those freeze-dried or air-dried.

此外，总酚含量和芹菜素7 -葡萄糖苷样品中微波炉干燥在40摄氏度的无显着差异这些冷冻干燥或风干。

The experiments were carried out to calibrate FDR in the lab and field, and calibration equations were verified by oven-dried method for soil samples obtained by augers. The result showed that good calibrating equations with average RMSE 0.023 m^3/m^3 were fitted in the lab, but they had poor RMSE 0.066 m^3/m^3 when used in the field. Other calibrating equations with average RMSE 0.026 m^3/m^3 were also fitted by indirect field calibration method, and they had good RMSE 0.026 m^3/m^3 when used in the field.

结果表明，室内试验获得了较好的模型参数，均方根误差平均达到了0.023 立方公尺/立方公尺，但是应用到田间条件下误差很大，均方根误差平均为0.066立方公尺/立方公尺；田间条件下也间接获得了较好的模型参数，均方根误差的平均值为0.026立方公尺/立方公尺，应用于田间时测定含水量的精确度较高，均方根误差的平均值为0.026立方公尺/立方公尺。

与oven-dried相关的网络解释 [注：此内容来源于网络，仅供参考]

Oven-dried：烘乾

Outwast plain 冰水土 | Oven-dried 烘乾 | Overbarden 覆土

Oven-dried：爐乾

爐乾狀態 Oven dry condition | 爐乾 Oven-dried | 爐乾土 Oven-dry soil

oven-dried density：烘干密度

ovality 椭圆度 | oven-dried density 烘干密度 | over-run tunnel 备用隧道;越位/掉头隧头

oven-dried sample：烘干样本

oven 烘箱,干燥箱 | oven-dried sample 烘干样本 | oven -dry weight 烘干重

oven-dried sample：烘干标本

oven cure ==> 烘炉硫化 | oven dried sample ==> 烘干标本 | oven dry ==> 烘干