真空

Based on an analysis of the sodium chlorate crystallization process currently practised in China,this article analyses and points out technical problems existing in the crystallization process and suggests that crystallization of sodium chlorate with vacuum and cooling be more economic and reasonable and the main direction for future development.

在分析我国目前氯酸钠生产结晶工艺的基础上，指出和分析了当前生产中结晶存在的技术问题，提出采用真空冷却结晶工艺较为经济合理，是今后发展的主要方向

The insolubility of PHB in chloroform which pretreated at over 120℃ and its mechanism were studied for the first time.

首次发现了PHB在120℃—180℃真空加热处理后会改变其在三氯甲烷等有机溶剂中的溶解性；溶解的程度与加热处理的温度、加热时间和被处理样品的分子量有关。

The results indicated that: the water content of product decreased from 2580 PPm to 50 PPm by sweep gas method in the water/chloromethane system and the separation factor of water/chloromethane was 74800; the water content of product decreased from 2580 PPm to 36 PPm by vacuum method in the water/chloromethane system and the separation factor of water/chloromethane was 32500; the separation factor and the flux of the dehydration of dichloromethane were 39900 and 0.172 kg·m~(-2)·h~(-1),respectively; the separation factor and the flux of the dehydration of trichloromethane at 50℃were 57300 and 0.564 kg·m~(-2)·h~(-1), respectively; the separation factor and the flux of the dehydration of carbon tetrachloride at 60℃were 68200 and 0.612 kg·m~(-2)·h~(-1),respectively.

结果表明：利用吹扫气法，对于水/一氯甲烷操作体系，其分离因数高达74800，产品水含量由进料侧的2580 PPm，降低到50 PPm；利用抽真空法，对于水/一氯甲烷操作体系，其分离(来源：93ABC论9090文网www.abclunwen.com)因数高达32500，产品的水含量由进料侧的2580 PPm，降低到36 PPm；对于二氯甲烷脱水体系，水/二氯甲烷分离因数和渗透通量分别为39900和0.172 kg·m~(-2)·h~(-1)；对于氯仿脱水体系，操作温度为50℃时，水/氯仿分离因数和渗透通量分别为57300和0.564 kg·m~(-2)·h~(-1)；对于四氯化碳脱水体系，操作温度为60℃，水/四氯化碳分离因数和渗透通量分别为68200和0.612 kg·m~(-2)·h~(-1)。

Adopting sulphur-free method to protect color, low temperature chowchow, vacuum filter, air current continuous drying and nitrogen-filling packing makes the vitamin and the micro element of the saint female fruit the maximum content.

项目简介：项目建设起止日期从2001.7~2002.6月，总投资656万元，建设一条高质量，现代化的生产1000吨圣女番茄蜜饯，采用无硫护色，低温糖渍，真空渗糖，气流连续干燥和充氮包装等工序，使之最大限度地保存了圣女果的维生素及微量元素，公司发展无公害原料基地6000亩，带动农户3000余户，农民增收550万元，解决下岗职工和移民就业500万，年销售收入1475.65万元，利税297.13万元，投入产出比1：2.2，番茄蜜饯因其独特的加工工艺使对圣女果脯情有独钟的港，澳台同胞，海外华人及各国消费者的青睐。

The results are:(1) The brightness of the specimens will decrease and the chromatism will increase with the prolongation of time of heat treatment. Compared to heat treatment in vacuum, the specimens have more color changes after heat treatment in air, with the same temperature and time of heat treatment.

该研究的结论为：(1)在相同条件下，随着处理时间的延长，试材的明度减小，色差增大；空气介质中热处理和真空中热处理相比，在处理温度和时间相同的情况下，前一种方法处理后的试材材色较深。

In this study the change of brightness, chromatism and infra red spectra of compressed China fir during heat treatment in air or heat treatment in vacuum are studied.

该文重点研究了杉木压缩木材在经过空气介质中热处理和真空中热处理后明度、色差和红外光谱的变化。

The results are:(1) The brightness of the specimens will decrease and the chromatism will increase with the prolongation of time of heat treatment. Compared to heat treatment in vacuum, the specimens have less brightness and more chromatism after being heat treated in air, under the conditions of same temperature and time of heat treatment.

该研究的结论为：①在相同条件下，随着热处理时间延长，木材明度减小，色差增大；空气介质中热处理和真空中热处理相比，在处理温度和时间相同的情况下，前一种方法处理后的木材明度更小，色差更大。

The water-saturated and boiled specimens of China fir are hot pressed with the average compression rate of 50%. Then they are heat treated in a common oven or in a vacuum oven, with the temperatures of treatment of 140,160,180,200,220℃, respectively. Then the brightness, chromatism, infra red spectra of the specimens are measured and discussed.

为了探讨热处理过程中杉木压缩木材的材色变化规律，以及材色和木材化学主成分变化之间的关系，该研究测定了空气介质和真空中热处理杉木压缩木材(热处理温度范围140～220℃，时间范围0～36h)的明度、色差以及红外光谱。

Comprehensive data showed: the preservation results of potassium cinnamate which was added in pickles is 10-20 times of Sodium benzoate and 5-10 times of Potassium sorbate under no vacuum-packed.

综合数据显示：无真空包装下，肉桂酸钾对酱腌菜的防腐保鲜效果一般为苯甲酸钠的10-20倍，为山梨酸钾的5-10倍左右。

The paper is mainly comparated the preservation effects of three preservatives in pickles under the premise of no vacuum-packed, adding 0.05% of Sodium benzoate、0.05% of Potassium sorbate and different concentrations of potassium cinnamate in pickles, then put them into the box with constant temperature and humidity(T=35℃,R=90%) to speed up the experiment which was respectively packed in non-sterile and sterilization state.

本文主要研究无真空包装的前提下，在酱腌菜中添加0.05%的苯甲酸钠、0.05%的山梨酸钾和不同浓度的肉桂酸钾，分别在非灭菌和灭菌的条件下，将其放入恒温恒湿箱内（T=35℃、R=90%）进行加速实验，对比三种防腐剂对酱腌菜的防腐保鲜效果。

Lugalbanda was a god and shepherd king of Uruk where he was worshipped for over a thousand years.

Lugalbanda 是神和被崇拜了一千年多 Uruk古埃及喜克索王朝国王。

I am coming just now,' and went on perfuming himself with Hunut, then he came and sat.

我来只是现在，'歼灭战perfuming自己与胡努特，那麼，他来到和SAT 。