查询词典 acid value

The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value.

以过氧化值和酸价为指标，研究了TBHQ在广式腊肉中的应用效果。

The thermal stability and optical stability of Star Anise Oil Resin Microcapsules Microcapsule were determined through the measure of retention rate, acid value, POV value.

本试验通过对保留率、酸价、POV值的测定对八角油树脂微胶囊的热稳定性和光稳定性进行测定。

When the sodium lauryl sulfate and p-octyl polyethylene glycol phenyl ether is used and its level in 3% and 6: 4 ratio, the polymerization process has the lowest coagulum and the highest monomer conversion. Higher reaction temperature and more level hydroxyl value lead to more coagulum, the latter also lead to larger particle size. The acid value has larger influence on viscosity and coagulum, there exist a best range. The emulsion particle size is larger for its hydrophilicity, most of its particles are connected together.

在含较高亲水单体的乳液聚合体系中，难以制得稳定的预乳化液，不能采用工业生产中常用的预乳化工艺，而只能采用混合单体直接滴加的方法；由于单体混合物的亲水亲油值较高，用阴离子型乳化剂十二烷基硫酸钠和非离子型乳化剂聚乙二醇辛基苯基醚混合，用量为单体总量的3％，且比例在6：4时，乳液聚合时具有最低的凝聚物含量和最高的单体转化率；乳液聚合反应温度升高，可以提高单体转化率，增加反应速度，但凝聚率相应提高；随着羟基单体含量的增加，聚合过程中凝聚率增加，聚合物乳胶粒平均直径增加；羧基单体有一个最佳的用量（2.6％），过高或过低凝聚率均提高；羧基含量对乳液的粘度有较大的影响，当羧基含量较低时，羧基含量增加，乳液粘度增加明显；含羟基乳液粒子由于含亲水基团较多，使得乳胶粒径增大，乳胶粒子大多数互相凝聚在一起，处于凝聚态。

Under the optimal conditions the decortication rate of peanut kernel reached 99.45%, the peroxide value of peanut oil was 0.404 0 mmol/kg, the acid value was 0.262 4 mgKOH/g, and the NSI of peanut protein was 85.36%.

在最佳条件下，花生仁脱皮率达到99.45%，花生仁中油脂的过氧化值为0.4040 mmol/kg，酸值为0.2624 mg/g，花生蛋白的氮溶指数为85.36%。

The peanut kernel was decorticated by low-temperature hot-blast baking and freeze-microwave baking. The optimum process parameters were determined by measuring the decortication rate, the peroxide value and acid value of peanut oil, and the nitrogen solubility index of peanut protein.

分别用低温热风烘烤法和冷冻－微波烘焙法对花生仁进行脱皮，通过测定脱皮率、花生仁中油脂的过氧化值、酸值和花生蛋白的氮溶指数，确定最佳工艺参数。

Saponification value, acid value of waste oils and water content were tested.

对地沟油的酸值、皂化值以及水含量进行了检测。

While PEG-1000 had worst liquefaction effect; its liquefied wood had higher acid value and hydroxy value. Wood liquefaction condition would influence the properties of PU foam.

由其结果得知，以PEG-400为液化药剂者有较佳之液化效果，其残渣率较低，以PEG-1000液化者效果较差，其液化木材有较高的酸价及羟价。

The physicochemical properties of the oil obtained from the whole grain adlay were more stable during storage at low temperature ; that meant the oil had lower acid value and peroxide value.

原料中以带壳籽实於低温贮存时，薏仁油的理化特性较为稳定，亦即酸价及过氧化价均较低。

Changes of acid value, peroxide value and coixenolide content of the adlay oil obtained from the adlay materials stored at different temperature for six months

表三，薏苡籽实於不同温度下贮存六个月所萃得油脂酸价，过氧化价及薏仁酯含量之变化

Extracts with higher antioxidant abilities, including hot water and ethanol extracts of Boehmeria nivea leaves and roots, were screened and then added into soy bean oil to study effects on oil stabilities of oxidation during storage and also to develop new XO paste products containing Boehmeria nivea leaves and roots. The extents of oil oxidation in XO paste were evaluated by measuring POV and TBA values. Results indicated that after 8 day storage at 70℃, the POV values of soy bean oil with addition of 0.1% of ethanol extracts of leaf and root were 56.27± 0.12 meq/kg and 57.13± 0.50 meq/kg respectively, which were both greater than that of control samples(53.33 ±0.31 meq/kg), showing that extracts of leaf and root do not have the abilities to inhibit oxidation of soy bean oil.

第二部分将抗氧化能力较高的萃取物，包括苎麻叶与根的热水及乙醇萃取物添加於大豆油中，探讨其对油脂贮藏安定性之影响及开发加入苎麻叶或根的XO酱产品，并藉由测定油脂中过氧化价(peroxide value，POV)和硫巴比妥酸值(thiobar-bituric acid value，TBA)值评估其油脂氧化程度，结果贮存在70℃下第8天时，添加0.1 %苎麻叶与根乙醇萃取物，其POV值分别为56.27±0.12 meq/kg与57.13±0.50 meq/kg，皆较对照组(53.33 ±0.31 meq/kg)高，显示以0.1 %的苎麻叶和根萃取物添加大豆油中并不具抑制油脂氧化作用。

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。