1) low-tem-perature and vacuum preservation
低温真空保鲜
2) Fresh-keeping of low temperature with vacuum
低温真空综合保鲜
3) low temperature
低温保鲜
1.
Effect of solid release fresh-keeping agent(SRA)on the preservation of litchi fruits stored in low temperature and shelflife;
固体保鲜缓释剂对荔枝低温保鲜效果及其货架寿命研究
4) vacuum keeping fresh
真空保鲜
1.
According to the theory of sterilization of vacuum package and aiming at the question of vacuum packing process including acidification, growing mildew, swelling package, gloom color, luster and browning, this paper studied on the key technologies of vacuum keeping fresh.
根据真空包装杀菌原理,针对常规真空保鲜过程中出现的产品酸败、长霉、胀袋、色泽灰暗、褐变等问题,对甜玉米、糯玉米两种类型玉米籽粒授粉后天数即成熟度和玉米果穗直径大小进行分类、分级,研究甜、糯玉米鲜果穗软包装真空保鲜直接杀菌新技术。
5) vacuum cryogenic
真空低温
1.
Design of large-aperture lightweight elliptical plane reflecting mirror used in the vacuum cryogenic environment;
真空低温环境用大口径轻量化椭圆平反镜设计
6) Low temperature and vacuum
低温真空
1.
In this paper the mechanism of the thermal contact resistance of solid materials at low temperature and vacuum was introduced in brief.
本文介绍了低温真空下固体界面间的接触热阻机理， 重点介绍一种采用双热流计法既能精确测量圆柱型又能测量薄片型试样间接触热阻的装置， 该装置还能同时测量材料的热导率。
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
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