1) Gel strength
凝冻强度
2) freezing
凝冻
1.
The function of freezing is to freeze free water in the mixture of ice cream,and mix air into the mixture to control the expansion rate.
阐述了冰淇淋凝冻过程及其对制冷的要求,凝冻时间和凝冻机的类型对产品质量的重要性,以及连续式凝冻机和间歇式凝冻机的凝冻过程。
3) anticoagulant
抗凝冻
1.
For changing the condition of yogurt,this paper introduced many different procedures and food anticoagulants to reduce the freezing point of yogurt so as to make out anticoagulant yogurt which is able to be preserved under 0℃,of which the taste,acidity and the character are not impaired.
为了改变酸奶货架期短,不易长期保藏,而影响酸奶的销售和发展的现状,采用不同工艺和添加食品抗凝冻剂,降低酸奶的冰点,加工出可以在0℃以下保藏的抗凝冻酸奶,而且不会影响风味、酸度和质地。
4) freeze blending
凝冻搅拌
5) water frozen
凝冻水
1.
This paper includes a graph showing the percentage of water frozen in the form of ice crystals at temperature between -2.
5～-30℃下,凝冻水的含量对冰晶形成的影响,同时分析了凝冻、储藏和分布等因素对冰晶形成的影响。
6) Gellant
凝冻胶
参考词条
补充资料：表光合强度(见光合强度)
表光合强度(见光合强度)
forecast of sowing or transplanting time
b iaoguanghe qiangdu表光合强度见光合强度
说明：补充资料仅用于学习参考，请勿用于其它任何用途。