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1)  optimum compounding technique
最佳配方设计
1.
n this paper EPDM microwave vulcanization system consisted mainly of microwave vulcanization behaviors,effect factors,microwave heating equipment and optimum compounding technique atc.
本文主要对乙丙橡胶微波硫化的特性、影响因素、微波加热设备和最佳配方设计等进行专题讨论。
2)  design-for-assembly
最佳装配设计
3)  optimum formula
最佳配方
1.
The following optimum formula and processing parameters were obtained: 5% edible polysaccharide was used as the basic raw materials,supplemented with 2.
以天然可食性魔芋多糖为主要原料制作仿生食品,探讨了魔芋多糖仿生食品的上色、增香和塑形效果问题,并研究了仿生效果及赋味等内容,通过单因素试验和正交试验,得出了魔芋多糖仿生食品最佳配方和工艺参数:以5%可食性多糖为主料,辅以2。
2.
The optimum formula is obtained by the orthogonal experiment,and the content of the organic germanium in the rich germanium bread is assessed with ICP-AES method.
通过正交实验确定产品的最佳配方,利用ICP-AES方法测定富锗面包中有机锗的含量。
3.
Through sensory evaluation the optimum formula of pumpkin puree is 0.
首先进行添加剂(酸味剂、甜味剂和增稠剂)的选择和用量的单因素试验,在此基础上设计四因素三水平正交试验,通过感官评分得出最佳配方:浆液中加入0。
4)  optimal formula
最佳配方
1.
By orthogonal test,comprehensive physicochemical analysis and sensory evaluation,the optimal formula of this new beverage featured by light atrovirens colour,special flavour,moderate sweetness and sourness,mild mouth-feel and rich nutrients was determined as follows:30% nostoc,8% sugar,0.
通过正交试验,综合理化分析和感官评定,确定出地耳饮料最佳配方为地耳30%、白砂糖8%、柠檬酸0。
2.
With fermented milk's proportion determined as 35%,the processing technology for the beverage was described and the optimal formula introduced as fermented milk 35%,strawberry juice 20%,sugar 10%,compound stabilizer 0.
研制了一种以发酵乳和草莓汁为主要原料加工调制成的发酵乳饮料,在确定饮料所含发酵乳量(添加量定为35%)的基础上,阐述了草莓汁发酵乳饮料的生产工艺和最佳配方。
3.
The optimum conditions of all the factors and the optimal formula of the drink were determined through the single-factor and orthogonal tests,respectively.
通过单因素试验确定了各因素的最佳条件,然后通过正交试验确定了葛仙茶的最佳配方。
5)  best formula
最佳配方
1.
The best formula of yoghourt was determined through the orthogonal experiments.
以乳酸菌、胡萝卜、芦荟为原料,通过正交试验确定复合饮料的最佳配方,研制出一种口味独特又具有保健功能的复合饮料。
6)  optimum formulation
最佳配方
1.
this paper, the optimum formulation and the stability of lactobacillus chewing tablet using yogurt and freeze dried yogurt powder as raw materials respectively were studied.
分别以“酸奶”和“冻干酸奶粉”为原料,对口感和菌活力等指标进行综合研究以筛选乳酸菌口嚼片最佳配方,并将其置于不同环境中贮藏,研究乳酸菌的稳定性。
2.
In this article,by cross experimental design and extreme deviation analyzing mechod,the main factors of affecting the performances of heat proof materials have been determined and by analying these factors and indexes,the laws of the different factors of affecting the performances of materials and the optimum formulation for heat proof materials have been reported.
通过对因素与指标的分析 ,找出了各因素对材料性能的影响规律 ,给出了隔热材料的最佳配
补充资料:配方设计基本功
1、熟悉各种基础树脂的物性 
2、熟悉各种助剂的特点及使用方法 
3、熟悉设备和工艺特点 
4、积累工艺经验 
5、熟悉各项测试方法及标准
6、熟练查阅各种文献尤其是英文的论文和专利
7、最后一点,也是最重要的一点,多做试验,越多越好,并学会总结。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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