1) ice-temperature
冰温
1.
Study on storage technology of stra wberry in ice-temperature conditions;
草莓冰温贮藏保鲜技术的研究
2.
Comparison of the duck quality between cold storage and ice-temperature storage;
冷藏与冰温贮藏鸭肉的实验比较
3.
Two new concepts , which are ice-temperature and glass transition temperature, in the field of food storages were introduced.
以食品穴生鲜食品雪在不同低温区域中贮藏所产生的物理、化学、生理变化为重点,分析了常规冷藏和冻藏中食品的低温效应与质量变化,介绍了食品贮藏领域中冰温与玻璃化贮藏温度两个新概念,阐述了食品在冰温下以及在玻璃化转变和玻璃态贮藏中的理化变化,突出了物理学相关理论在食品玻璃化贮藏研究中的指导作用。
2) ice temperature
冰温
1.
Monitoring by much dots and grafting datum about ice temperature in big ice plant in indoor;
大型室内冰场冰温多点检测与数据融合
2.
The freezing points of ethanol solution, air temperature in the hall, air temperature near ice surface, ice temperature, solution temperature in the basin are given based on the measured data.
依据实测数据 ,给出酒精溶液冻结温度和制冰过程中冰池大厅气温、冰表面附近气温、冰温和溶液温度 。
3.
The review on low temperature storage, controlled atmosphere storage and ice temperature storage about deferring metabolism, preservation, prolonging storage time were summarized.
综述了低温贮藏、气调贮藏、冰温贮藏对延缓冬枣新陈代谢,保持新鲜度,延长贮藏期的研究现状。
3) freezing-point temperature
冰温
1.
This paper has studied the character of bean when they were stored at room temperature,at freezing-point temperature,and especially packaged with plastic film after treated with freezing-point regulator respectively.
试验研究了塑料小包装的油豆角在室温、冰温以及经冰点调节剂处理后的冰温贮藏过程中生理生化变化,探讨了油豆角在贮藏过程中可溶性固形物含量、总糖含量、酸含量、呼吸强度、电导率的变化,并分析了各种变化的原因及相互间的联系。
2.
Research of duck preserved under freezing-point temperature of three conditions—3℃(±0.
1℃)、-3℃(±1℃)和-3℃(±2℃)的冰温环境中进行贮藏对比试验。
4) controlled freezing point
冰温
1.
Study on the storage of strawberries at controlled freezing point;
草莓冰温保鲜技术的研究
6) exceed ice-temperature technology
超冰温
1.
The paper also introduce the fundamental of ice-temperature technology and exceed ice-temperature technology.
对当前国内外冰温技术研究现状进行分析,并对冰温贮藏技术的关键要素、冷却诱导技术与恒温技术作一总结,对冰温技术的基本原理与超冰温技术进行了进一步的探讨。
补充资料：曾侯乙墓出土铜冰(温)酒器
曾侯乙墓出土铜冰(温)酒器 战国著名青铜器。1978年湖北随县曾侯乙墓出土。计出土一对，出土时每件上置铜勺一件。全器为一大方鉴，内装—方壶，方鉴有镂孔盖，盖当中有方孔，刚好套住壶的口沿。方鉴底部四角下有用前肢和胸部承托方鉴的四兽，似为四足。鉴身上部的四角及四边，各有一条拱曲伏攀的龙作耳。方壶唇平沿外折，盖为子口，盖上有四个环钮。壶身无颈，溜肩，下腹内收，有方矮穿眼圈足。在方鉴底部与圈足穿眼孔里应安有弯形栓勾，正好插入方壶圈足的眼孔里，其中一只栓勾装有倒勾，插入后，倒勾就自动倒下，使之稳固。方鉴长宽为76厘米×76厘米、高61．5厘米。这种铜冰（温）酒器，较少见。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条