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break flour相关的网络例句

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与 break flour 相关的网络例句 [注:此内容来源于网络,仅供参考]

As a result of the operation requirements and the design deficiency,the cylindrical boult of the current flour mill causes the reinforcing rod break frequently in the work process of cylindrical boult.

中文摘 要:当前面粉机圆筒筛由于使用要求和设计缺陷,导致圆筒筛在工作过程中经常出现钢筋断裂。

Aging mechanism of wood-plastic composite was: light and heat break down the long molecular chains of wood flour and plastic; the free radicals reacted with the oxygen, which generated carbonyl groups, hydroperoxides and so on; the free radicals also had cross linking reaction, which generated alkoxy; Water destroyed the interface of wood flour and plastic, hydrolyzed ester additives, extracted the small molecule additives and degradation products; Microorganism degraded cellulose, semicellulose, lignin and ester additives; degradation product from different component accelerated the aging, which could be exampled by the fact that HCl from degradation of PVC accelerated the hydrolyzation of cellulose and semicellulose.

木塑复合材料的老化机理为:光和热引发木塑复合材料中木质组分和塑料组分大分子链断裂,产生的自由基与氧气作用,发生链支化反应生成羰基、氢过氧化物等,发生交联反应生成烷氧基等;水分破坏木-塑界面、水解酯类添加剂、抽提小分子添加剂和降解产物;微生物分解纤维素、半纤维素、木素和酯类添加剂;木塑复合材料中各组分的降解产物相互促进老化,PVC降解产生的HCl溶于水,促进了纤维素和半纤维素的水解。

Seed was milled into four components such as bran, shorts, break flour and middling flour after air-heating at 140, 155 and 170℃ for 30 min and far-infrared heating at 200, 220 and 240℃ for 15 min respectively.

燕麦籽粒采用热风干燥140、155和170℃处理30 min;远红外烘烤200、220和240℃处理15 min 6种方式处理;用法国肖邦公司CD-2实验磨粉机制粉,测定皮粉、心粉和面粉的黏度参数。

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明,和对照(50℃热风干燥6 h)相比,经高温处理的燕麦籽粒,其皮粉、心粉和面粉的平均糊化起始温度均明显降低;140、155℃的热风干燥和200℃的远红外烘烤处理,均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度;随着热风干燥或红外烘烤温度的升高,燕麦的皮粉、心粉、面粉的峰值黏度,最终黏度和低谷黏度呈下降趋势。

The break is made of flour or some is made of flour and egg.

面包是用面粉或面粉加蛋做地句号。

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