1) texture parameter
质构参数
1.
The texture parameters (hardness, cohesiveness, elasticity, chewing feeling etc) of the steamed bread made of 9 varieties of wheat flour were tested by a texture analyzer.
采用 9种面粉蒸制馒头 ,利用物性测试仪测量馒头的硬度、粘结性、弹性、咀嚼度等质构参数 ,并使用origin软件对 9种面粉的淀粉及其组分与馒头性状参数进行分析。
2) texture
质构
1.
Effect of microwave treatment on the texture of Baiqie chicken muscle;
微波处理对白切鸡肌肉质构的影响
2.
Effect of composition changes on texture of Edam cheese during storage;
Edam干酪储存期组分变化对其质构的影响
3.
Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;
罐制过程中荸荠质构变化及其与淀粉特性的关系
3) textural properties
质构
1.
Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels;
高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响
2.
To investigate the application of flaxseed gum in luncheon meat,effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis,sensory evaluation,scanning electronic microscopy,dynamical rheology.
为研究亚麻籽胶在低脂午餐肉中的应用,采用全质构分析、感官鉴评、扫描电子显微镜、动态流变学等方法,研究了添加单一亚麻籽胶和添加亚麻籽胶与卡拉胶的复配胶对低脂午餐肉的质构的影响。
3.
The TPA(texture profile analysis)textural properties of cultured Pseudosciaena crocea under-18℃ and-50℃ were measured by Texture Analyzer.
采用质构分析仪对-18℃和-50℃贮藏条件下的养殖大黄鱼进行TPA(质地多面剖析)模式测试。
4) texture characteristics
质构特性
1.
Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows: higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities.
通过正交实验研究了焦磷酸钠、三聚磷酸钠和水分对猪肉丸质构特性和破裂特性的影响。
2.
Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.
米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结果受到很多因素的影响。
3.
Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied.
研究了蛋白质浓度和加热温度对豫豆 2511S球蛋白凝胶质构特性的影响。
5) Texture intensity
质构强度
6) geological structure
地质构造
1.
Multi-wave detecting technique for geological structure and abnormity between tunnel and its application in the coalfield;
煤矿井巷间地质构造及其异常多波联合探测技术与应用
2.
Countermeasures and Influence of Geological Structure on Gas Outburst in GaochengCoal Mine;
地质构造对告成矿瓦斯突出的影响及对策
3.
Analysis on geological structure features and fracture structure water flowing ability in Liuqiao No.1 Mine;
刘桥一矿地质构造特征及断裂构造导水性分析
参考词条
补充资料:硬质合金刀片切削参数推荐表
P类 硬质合金刀片切削参数推荐表 | |||||||
被加工 材料 | 布氏硬度 HB | YC10、YT30 YT05、K7H | YC20、ZP10 YT15、K45 | YC30、ZP30 YT5、K21 | YC40、YT540 K25 | ||
进给量(mm/转) | |||||||
0.1~0.3~0.5 | 0.2~0.4~0.6 | 0.2~0.5~1.0 | 0.3~0.6~1.2 | ||||
切削速度(m/min) | |||||||
碳 钢 | C=0.15% | 125 | 395 270 225 | 355 260 195 | 190 135 95 | 160 115 85 | |
C=0.35% | 150 | 355 250 205 | 265 190 155 | 169 125 95 | 155 105 80 | ||
C=0.6% | 200 | 315 220 175 | 230 170 115 | 140 95 80 | 125 100 70 | ||
合金钢 | 退火状态 | 180 | 250 170 140 | 150 135 95 | 125 105 90 | 95 70 50 | |
淬火并回火 | 275 | 170 115 90 | 120 90 65 | 85 65 50 | 70 50 35 | ||
淬火并回火 | 350 | 135 90 70 | 85 70 50 | 70 45 35 | 55 40 25 | ||
高合金钢 | 退火状态 | 200 | 220 140 | 130 95 | 105 70 | 85 65 40 | |
淬火状态 | 325 | 100 65 | 80 65 | 55 40 | 40 30 20 | ||
不锈钢 | 马氏体/铁素体 | 100 | 230 190 | 150 125 | 110 80 | 120 100 80 | |
奥氏体 | 175 | 200 165 | 115 95 | 90 60 | 120 100 75 | ||
铸 钢 | 低合金 | 200 | 150 105 | 150 115 85 | 90 70 50 | 60 50 35 | |
高合金 | 225 | 120 85 | 120 90 65 | 70 50 30 | 45 35 25 | ||
K类 硬质合金刀片切削参数推荐表 |
| ||||||
被加工 材料 | 布氏硬度 HB | YD10.2、ZK10UF CG10、K11 | YD20、ZK20 YG8、K6 | YD10.1、ZK10 YG6X、K68 | |||
进给量(mm/转) | |||||||
0.1~0.3~0.5 | 0.2~0.5~1.0 | 0.2~0.5~1.0 | |||||
切削速度(m/min) | |||||||
硬钢 | 淬火钢 | HRC55 | 36 25 | 26 15 10 | 31 20 15 | ||
锰钢 | 250 | 57 43 28 | 62 37 15 | 47 28 20 | |||
锻铁 | 铁素体 | 130 | 180 146 117 | 100 70 42 | 190 155 125 | ||
珠光体 | 230 | 120 96 83 | 70 58 28 | 120 92 52 | |||
低合金铸铁 | 180 | 230 169 130 | 130 87 52 | 205 140 86 | |||
高合金铸铁 | 260 | 165 115 90 | 92 62 38 | 155 110 56 | |||
球墨铸铁 | 铁素体 | 160 | 185 140 115 | 110 75 42 | 175 130 82 | ||
珠光体 | 250 | 165 125 105 | 95 76 36 | 155 115 72 | |||
冷硬铸铁 | 400 | 30 16 | 16 10 | 23 14 | |||
铝合金 | 不可热处理 | 60 | 2400 1950 1550 | 1650 1200 950 | 2200 1750 1400 | ||
可热处理 | 100 | 810 600 460 | 470 320 220 | 780 550 400 | |||
硬塑料 | 670 460 | 340 200 | 550 420 | ||||
涂层 硬质合金刀片切削参数推荐表 | |||||||
被加工 材料 | 布氏硬度 HB | YB415、KC910 ZC312N、GC415 | YB125、KC810 ZC302N、GC425 | YB435、KC935 ZC314N、GC435 | |||
进给量(mm/转) | |||||||
0.10~0.4~0.8 | 0.1~0.4~0.8 | 0.2~0.5~1.0 | |||||
切削速度(m/min) | |||||||
碳 钢 | C=0.5% | 125 | 480 340 250 | 440 300 210 | 320 230 160 | ||
C=0.35% | 150 | 440 310 230 | 400 270 200 | 300 210 150 | |||
C=0.6% | 200 | 380 270 200 | 340 230 180 | 260 180 130 | |||
合金钢 | 退火状态 | 180 | 380 260 190 | 290 190 140 | 200 140 90 | ||
淬火并回火 | 275 | 260 180 130 | 200 130 95 | 130 95 65 | |||
淬火并回火 | 300 | 240 165 120 | 185 120 90 | 125 90 60 | |||
淬火并回火 | 350 | 205 145 105 | 160 105 75 | 110 75 55 | |||
高合金钢 | 退火状态 | 200 | 350 230 170 | 265 175 130 | 175 115 80 | ||
淬火状态 | 325 | 170 110 | 95 65 50 | 85 55 40 | |||
不锈钢 | 马氏体/铁素体 | 100 | 295 240 170 | 265 195 155 | 220 175 145 | ||
奥氏体 | 175 | 285 240 160 | 240 190 140 | 195 160 125 | |||
铸 钢 | 非合金 | 180 | 260 185 145 | 190 130 100 | 135 105 75 | ||
低合金 | 200 | 255 160 120 | 160 115 85 | 120 90 60 | |||
高合金 | 225 | 190 130 95 | 135 90 70 | 95 70 55 |
说明:补充资料仅用于学习参考,请勿用于其它任何用途。