1) microwave sterilization
微波杀菌
1.
Study on the procedure of microwave sterilization of whole chicken soft can;
整鸡软罐头微波杀菌工艺的研究
2.
In order to realize preservation under normal temperature for relatively longer period and compare the effect of different sterilization,we carry out contrasting experiment of long low temperature sterilization(LLTS)and microwave sterilization(MS)to compare physical chemistry,microorganism and food characters.
为了实现在长期常温状态下保存盐鸡翅根,探讨不同杀菌方式对其杀菌效果的优劣以及对肉质的影响,进行了低温长时杀菌和微波杀菌的对比试验,并在感官、理化、微生物和质构方面对杀菌效果进行比较。
3.
At different temperatures on storage, on the process of storage of soya milk, the effect on the total bacteria between traditional hot water sterilization and microwave sterilization were compared, and measuring the total.
本文在微波加热的条件下,对豆浆饮料的微波杀菌特性进行了初步探讨,研究了加热时间、温度和菌落总数之间的关系,以及功率对豆浆中菌落总数的影响。
3) microwave disinfestion machine
微波杀虫灭菌机
4) microwave combined sterilization
微波联合杀菌
1.
Study on microwave combined sterilization of boiled chicken with sauce during storage at 30℃
白切鸡在30℃储藏的微波联合杀菌工艺研究
5) microwave sterilization technology
微波杀菌技术
1.
Application of microwave sterilization technology in meat products
微波杀菌技术在肉制品中的应用
6) sterilizing with microwave and steam
微波-蒸汽协同杀菌
补充资料：杀菌锅主要工艺计算——杀菌时的压力计算
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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