1.
After evaporation of the solvent, remains a very thin transparent film to give effective temporary protection.TS801 is energy-save and ideal supersede of water displacement, which usually by oil heating at very hot temperature.
该产品完全可以代替高温蒸煮工艺，节省能源，并且快速彻底脱除水分，提高产品质素。
2.
After the high temperature, cooking, block of wood deformation, splits, wrot, grit working procedure such as glorifying, drenching lacquer, the product are durable.
经高温，蒸煮处理，不变形，不开裂，刨光，砂光，淋漆等工序，产品经久耐用。
3.
The treatment of a chip jam trouble and process improvement of cooking in continuous cooking digester
连蒸器内木片架桥事故的处理及蒸煮工艺改进
4.
Comparison between Un-cooking & Steaming Techniques with Traditional Techniques in Yellow Rice Wine Production
黄酒生产中无蒸煮工艺与传统工艺的比较
5.
THE PROCESS DESIGN OF TREATING MEDICAL WASTES BY HIGH TEMPERATURE STEAM STERILIZATION
高温蒸汽灭菌处理技术处置医疗废物工艺设计
6.
Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane
陶瓷膜微滤鳀鱼蒸煮液的工艺条件研究
7.
Effects of cooking technologies on in vitro starch digestibility of cooked rice
蒸煮工艺对米饭中淀粉消化性能的影响
8.
Experimental Study on the Processing and Saccharification Technology of Extruded Barley Beer Adjunct;
挤压蒸煮大麦啤酒辅料加工及糖化工艺的试验研究
9.
Steam Sterilizing Treatment Process for Medical Waste and Heat Mass Transfer Models in Moist Sterilization;
医疗废物高温蒸汽处理工艺及湿热灭菌中热量质量传递模型
10.
Research on the Theory of Heat Mass Transfer in Steam Sterilizing Treatment Process for Medical Waste;
医疗废物高温蒸汽处理工艺中热质传递理论的研究
11.
During green liquor pretreatment-kraft pulping process, both pretreatment and kraft cooking variables influence the carboxyl groups content of the pulp.
绿液预处理和硫酸盐蒸煮工艺参数影响纸浆的羧基含量。
12.
The Craft Research of Decreasing the Content of Heaby Metal Cadmium and Chromium in Mussel Cooking Juice;
降低贻贝蒸煮液中重金属镉、铬含量的工艺优化研究
13.
Aroma Compounds and Fermenting Process of Mussel Juice Condiment;
贻贝蒸煮液调味品香气成分及其酿造工艺的研究
14.
Applied explored of green oxygen auxiliavies in Technology of braising with basic straw;
绿氧助剂在麦草碱法蒸煮工艺中应用的初步探讨
15.
Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design
二次回归正交旋转组合设计在鳀鱼蒸煮液酶解工艺中的应用研究
16.
Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake
米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究
17.
The specific scouring procedures, chemicals, temperature and time vary with the type of fiber, yarn and cloth construction.
煮练工艺、化学助剂、工作温度、煮练时间随纤维、织物结构的不同而变化。
18.
steamer mixer
蒸煮拌和器, 蒸煮混和器