真空包装的

As far as cosmetic products are concerned, this AIRLESS pack allows a much longer ?

就化妆品而言，这真空包装允许的时间长得多？

Vacuum was satisfied to the requirement of fresh-cut taro package and benefit to reduce water loss and to inhibit browning. The treatment of insufflate fresh-cut broccoli with 20mg·L-1 6-BA could delay chlorophyll reduction, inhibit ion leakage increasing and slow down the process of senescence. Fresh-cut broccoli packed with the atmosphere combination of 2.5%O2+7%CO2+90.5%N2 had high Vc and high chlorophyll content, and the senescence of the products was delayed certainly. The gas mixture of 5%O2+ 2%CO2+93%N2 could reduce the rate of respiration, chlorophyll decomposition, membrane breakdown and tissue senescence of pakchoi.

真空包装适合鲜切芋头，降低贮藏中鲜切芋头的水分损失，抑制鲜切芋头褐变发生；用20mg·L~(-1)6-BA喷洒鲜切青花菜可推迟叶绿素降解，抑制相对电导率的增加，延缓了衰老；2.5％O_2+7％CO_2+90.5％N_2MAP包装的鲜切青花菜Vc含量较高，叶绿素荧光值也较大，明显延缓了鲜切青花菜的衰老：5％O_2+2％CO_2+93％N_2混合气体抑制了青菜的呼吸作用，降低了叶绿素降解速度，减缓了细胞膜损伤及组织衰老程度。

In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.

比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。

Taking the total colonies, TVB-N value as the key indicators, and combining with the sensory evaluation, the article mainly studied the sensory quality and preservation effect of low-temperature sterilization and vacuum packing to sauced pettitoes.

以菌落总数和TVB-N值为指标，结合感官评价，研究低温杀菌和真空包装对酱猪蹄的品质和保鲜效果。

The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied.

本文研究了几种抗氧化剂对真空包装辐照熟五花肉中脂肪氧化的影响。

Study on knojac coating storing of taro without skin;2. Different package treatments on fresh-cut taro Colocasia esculena

与对照、聚乙烯塑料薄膜包装相比，4℃贮藏的前12天，真空包装能较好地保持鲜切芋头的可溶性固形物含量和淀粉含量，褐变度、丙二醛含量和多酚氧化酶的活性较低，而超氧化物歧化酶活性较高。

The results show that the number of Lactobacilli in the vacuum-packaged products grow rapidly and exceeded 6.70 log-1 at 28 d with continuous decline of pH values.

结果表明：真空包装组中的乳酸菌数量上升很快，28 d时就已大大超过6.70 log-1。

The vacuum package and adding deoxidant model 100 package with material of low venting quality can constrain the accelerating speed of peroxide values,TBA values and carbonyl group values,and delay rancidification obviously.

结果表明：采用低透气性的包装材料添加100型铁系脱氧剂抽真空包装，可明显抑制过氧化值、TBA值和羰基价的增加，延缓酸败。

To understand effects of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature, we used T. grandis nuts and measured acid value, peroxide value, total phenols, DPPH scavenging activity and inhibition of linoleic acid oxidation by TBA of nuts during storage.

以香榧坚果为材料，研究不同包装方式对香榧原料和加工后成品的酸价、过氧化值、总酚含量、DPPH自由基清除能力和和抑制脂质过氧化作用的影响，以期了解真空包装对香榧坚果贮藏过程中脂肪氧化和抗氧化活性的影响。

Vacuum measurement reaches-0.8bar it sterilizes and sanitizes miscellaneous packed or unpacked medical instruments, whether solid or a-type hollow, whether with multi-apertures or inset pipes.

真空可达-0.80bar，使用于各类有包装的、无包装的、实心的、A类中空、B类中空、B类中空多孔及内部有管路的器械消毒灭菌：确保高效去除中空器械内部空气，使高温蒸汽能充分到底每一个角落。

For a big chunk of credit-card losses; the number of filings (and thus charge-off rates) would be rising again, whether

年美国个人破产法的一个改动使得破产登记急速下降，而后引起了信用卡大规模的亏损。

Eph. 4:23 And that you be renewed in the spirit of your mind

弗四23 而在你们心思的灵里得以更新