- 更多网络例句与杀菌相关的网络例句 [注：此内容来源于网络，仅供参考]
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Sterilize with high voltage pulsed electric field is a new food sterilization technology, althougu the temperature of its process is low, but it can kill the microorganism in food effectively, and at the same time it can maintain the original color fragrance of the food. So it has an unique function to the food; vegetables and fruit's maintain freshness, sterilization and the insect disinfestation. It is the best technology among the food sterilization use non-heat treatment at present.
中文摘要：摘要：高压脉冲电场杀菌是一项新型食品杀菌技术，其杀菌过程虽温度低，但能有效杀死食品中的微生物，同时能保持食品原有的色香味，对于蔬菜水果的保鲜、杀菌、杀虫具有独特的作用，是目前非热处理食品杀菌技术中效果最佳、应用前景最好的技术。
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But after ultra-high pressure treatment, the all free amino acid can be measured except alanine and cystine and the content of asparagines is lower. The content of free amino acid is the highest in ultra-high pressure sterilize milk, the pasteurism milk is second, the ultra high temperature sterilized milk is lowest.
但是牛乳经过超高压杀菌处理以后，除丙氨酸和胱氨酸未检出，且超高压杀菌处理以后的天门冬氨酸的含量略低以外，其余游离氨基酸均可检出，而超高压杀菌牛乳中游离氨基酸的含量最高，巴氏杀菌乳中的含量次之，超高温瞬时杀菌乳中的含量最低。
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The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1 higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2 the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw milk is more effective than that of Nisin with the same concentration of 100mg/L; 3 the whole proteins in milk treated by the different types of sterilization have been detected by SDS-PAGE electrophoresis, and comparing with the whole proteins' electrophoretogram of fresh raw milk, we found that the first spectrum band near the negative pole was disappeared and the colours of the second spectrum band was tint in UHT, pasteurism and 500MPa treated milks, which was suggested that some proteins' subunits were dissociated, but the 400MPa treated milk showed the similar eletrophoretogram with the fresh raw milk; 4 the loss of threonine, VA and VC in high pressure treated milk was more less than those in pasteurism treated milk, in particular threonine and VA were almost retained, and the contents of VB1 and VB2 in the former are also more than that in the latter; 5 high pressure treated milk had longer shelf life than pasteurism treated milk, extending the sale semidiameter of milk.
压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS-PAGE电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。
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Plutella xylostella larvae of a strain highly resistant to spinosad were used as hosts to rear the parasitoid Cotesia plutellae. When the parasitoids had developed to the stage of early instar larva, the host larvae were treated with 50 mg/L spinosad on the terga by topical application and then fed with cabbage leaves treated with 50 mg/L spinosad to allow the host larvae and the parasitoid larvae to develop. Three days after treatment, the parasitoid larvae inside the host were collected by dissecting the host larvae. The body fluid of P. xylostella and the bodies of parasitoid larvae were then analyzed with HPLC. Both of the active components, spinosyn A and spinosyn D, of spinosad were detected in the body fluid of host larvae and in the bodies of parasitoid larvae, and the residue concentrations were 2.79 mg/L and 0.94 mg/L in the host and the parasitoid respectively.
以对多杀菌素高抗的小菜蛾Plutella xylostella幼虫作为菜蛾绒茧蜂Cotesia plutellae的寄主，待绒茧蜂发育到1龄幼虫时，将浓度为50 mg/L的多杀菌素点滴到寄主幼虫背板上，随后让寄主幼虫取食经50 mg/L多杀菌素处理过的甘蓝叶片，寄主幼虫和其体内的蜂幼虫再发育3天后，将寄主幼虫解剖取出蜂幼虫，用高效液相色谱法对经多杀菌素处理的小菜蛾幼虫体液以及绒茧蜂幼虫匀浆液进行检测，结果多杀菌素的2个活性成分spinosyn A和spinosyn D均被检测到，两者的多杀菌素残留浓度分别是2.79 mg/L和0.94 mg/L。
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Products are sold throughout the country, the products are mainly applicable to a variety of meat packaging sterilization, milk pasteurization, sterilization soybean products, beverage products and egg products sterilization sterilization.
产品销往全国各地，本产品主要适用各种肉制品包装杀菌、奶制品杀菌、豆制品杀菌、饮料制品杀菌和蛋制品杀菌。
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The quality variety of whole chicken soft canduring the microwave sterilization was studied and the result found that:the longer the microwave sterilization time,the worse the sensive evaluation;when the microwave sterilization time increased,the temperature of WCSC increased continuously,the fat oxidated more and more quickly,the POV became more and more higher;by the microwave sterilization went on,the water in tissue of WCSC vaporized and out flew,the content of water in WCSC declined;the longer th...
研究了整鸡软罐头在微波杀菌过程中品质的变化，研究发现：微波杀菌时间越长，总体感官品质越差；微波杀菌时间增加，整鸡软罐头温度升高，脂肪氧化速度加快，过氧化值增高；随着微波杀菌的进行，水分不断从整鸡组织中蒸发和流失，0～10min下降速度快，此后减慢；微波杀菌时间越长，杀菌效果越好，10min时微生物被杀灭。研究结果表明：能较好的保持鸡肉软罐头的感官品质，又能实现25℃以下保藏6个月以上的最佳杀菌工艺为：整鸡重量0.8±0.1kg，微波频率2450MHz，功率670W，微波杀菌时间10min。
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Thirdly, in order to get the high temperature sterilization method of Typha latifolia.L, the effect of intensity, time and temperature of sterilization on the color score, shear force, color difference, ascorbic acid content is measured. The optical high temperature sterilization method is to heat the raw material of Typha latifolia.L in water at 100℃ for 4min then cool fast, after vacuum package the Typha latifolia.L is sterilized at 115℃ for 15.92min and then cool entirely.
再次，为了得到蒲菜的合适高温杀菌条件，分别研究了杀菌强度、杀菌时间、杀菌温度对蒲菜的色泽感官评分、剪切力、色差、还原 Vc 含量的影响，最终得到了蒲菜的高温杀菌工艺为：将蒲菜 100℃热烫 4 分钟后快速冷却，真空包装后在 115℃杀菌 15.92 分钟后彻底冷却即成。
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Since the company has been paying attention to the product quality, the company by "is striving for the survival by the quality, strives for the development by the prestige, manages increases the benefit, take serves makes the backing " as the enterprise objective, makes every effort into the most specialized horizontal-type sterilization pot Manufacturer.under is the horizontal-type sterilization pot's use:because the compressed air is the poor conductor of heat, the situation steam itself also has certain pressure, therefore, in sterilization time elevates temperature in the process, does not admit the compressed air, but sterilizes the pot only after meeting the thermal death point when is in the heat preservation, only then opens the compressed air to enter in the pot, makes in the sterilization pot to increase 0.15~0.2Mpa.
公司一直以来都在关注着产品的质量，公司以&以质量求生存，以信誉求发展，以管理增效益，以服务做后盾&为企业宗旨，力求成为过内最专业的卧式灭菌锅生产厂家。卧式杀菌锅由于压缩空气是不良导热体，况蒸汽本身又具有一定的压力，因此，在杀菌时升温过程中，不放进压缩空气，而杀菌锅只在遇到杀菌温度后处于保温时，才开放压缩空气入锅内，使杀菌锅内增加0.15～0.2Mpa。
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In addition, we also studied the quality variety of the sterilized barley grass powder comparing traditional sterilizing method with microwave sterilization.
研究了微波功率菌、时间、物料量对麦苗粉杀菌效果的影响，在此基础上，以菌落总数和a值为考察指标，采用正交试验进一步优化了麦苗粉微波杀菌的最佳条件，并与常规加热杀菌方法相比较；分析了麦苗粉杀菌前及经过最优工艺微波杀菌后的品质变化。
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This article introduces the development of antibiotic and disinfectant hand cleaner with skin-cared effect, on the precondition of its disinfectant effect, by treating with contents of trace of copper sulfate, dramatically enhancing the effectiveness of disinfection in cationic surfactants with cetylpyridinium chloride, and avoiding treating with other special sterilizations for disinfection.
在保证杀菌效果的前提下，通过添加微量硫酸铜的办法，对阳离子表面活性剂十六烷基吡啶氯化铵的杀菌能力进行大幅增效，使得消毒杀菌洗手液中不再添加其他专用消毒剂。并通过选择温和表面活性剂复配、限制表面活性剂总量等办法，最大程度地减少消毒杀茵洗手液对皮肤的损害。再辅添芦荟浸膏等护肤成分对皮肤进行修复和保湿。由此研制出具有良好杀菌、护肤和去污效果的护肤型消毒杀菌洗手液
- 更多网络解释与杀菌相关的网络解释 [注：此内容来源于网络，仅供参考]
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bactericidal activity：杀菌效力
\\"杀菌性\\",\\"bactericidal\\" | \\"杀菌效力\\",\\"bactericidal activity\\" | \\"杀菌药,杀菌的,杀菌剂\\",\\"bactericide\\"
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bactericide：杀菌药,杀菌的,杀菌剂
\\"杀菌效力\\",\\"bactericidal activity\\" | \\"杀菌药,杀菌的,杀菌剂\\",\\"bactericide\\" | \\"杀菌素\\",\\"bactericidin\\"
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bactericidin;bactericin：杀菌素;杀菌抗体
bactericide杀菌剂 | bactericidin;bactericin杀菌素;杀菌抗体 | bacteridium无芽孢杆菌属
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germicide：杀菌剂(的);有杀菌力(的)
germicidalagent杀菌剂 | germicide杀菌剂(的);有杀菌力(的) | germiculture细菌培养
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her：高能射线杀菌
介绍了脉冲强磁杀菌(PSM)、紫外线杀菌(UV)、超声波杀菌(USW)、高能射线杀菌(HER)、低温真空蒸汽杀菌(LTVS)、动态超高压杀菌(IHP)、活性包装(AP)、栅栏技术(Hurdle Technology)和化学消毒剂(Chemical Disinfection)在食品中的应用
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Sterilization：杀菌
按现行的国家标准,根据加工过程中采用的杀菌工艺和灌装工艺的区别,只有巴氏和灭菌两大类,但目前在我国生产实践中,液态奶杀菌工艺却存在着三种:巴氏杀菌(pasteurization),超巴氏杀菌(IDF,没有专业词汇),杀菌(sterilization);灌装工艺有无菌(aseptic)和非无菌两类,
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germicidal：杀菌的
germicidal杀菌的 | germicidalagent杀菌剂 | germicide杀菌剂(的);有杀菌力(的)
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germicidal：杀菌的/有杀菌力的
germfree /没细菌的/ | germicidal /杀菌的/有杀菌力的/ | germicide /杀菌剂/
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germicidal：杀菌的; 有杀菌力的 (形)
germfree 无菌的; 在无菌状态下出生的 (形) | germicidal 杀菌的; 有杀菌力的 (形) | germicide 杀菌物, 杀菌剂 (名)
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Pasteurized milk：(巴氏)杀菌乳;(低温)杀菌乳
(低温)杀菌乳酸饮料 pasteurized lactic beverage | (巴氏)杀菌乳;(低温)杀菌乳 pasteurized milk | 杀菌器 pasteurizer