Lower storage temperature was good for frozen surimi quality.
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2. 冻藏温度对玉米醇溶蛋白膜特性有一定影响。
The properties of zein films were effected by freezing storage temperature.
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3. 蛋白膜水蒸汽透过率随冷藏、冻藏时间增加而上升。
WVP increased with the increasing of cold and frozen storage time.
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4. 对这些冷冻调理中式菜肴的冻藏稳定性还进行了评价。
The frozen storage stability of these prepared frozen dishes with Chinese style was evaluated.
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5. 本文对甜菜冻藏长期保管的苫盖厚度做一可行性研究。
The paper studied the covered material thickness of the frozen sugarbeet storage.
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6. 本文阐述了冻藏肉的氧化原理，详细论述了几种预防措施。
The oxidation theory as well as some prevention method of freeze-stored meat were detailed in this article.
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7. 桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
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8. 无胆固醇的冷藏或冻藏的蛋的代替品在1973年首次成为商品。
No-cholesterol refrigerated or frozen egg substitutes first became available to consumers in 1973.
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9. 大多数速冻蔬菜必须经过热烫处理以保证其在冻藏期间质量的稳定性。
Most quick frozen vegetables must be blanched to improve the stability of products during frozen storage.
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10. 结果表明冻藏过程中沙棘的类黄酮含量随冻藏时间的增加而逐渐降低；
The result indicates that sea- buckthom s total flavonoids content gradually decreases along with the frozen storage time increase in the frozen storage process;
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11. 本文主要介绍了用新鲜或冻藏草鱼制作鱼肉松和五香鱼干的制作工艺。
The paper mainly introduce the productive technology of the dried fish meat floss and the spiced dried fish meat.
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12. 本文对太平洋牡蛎在冷藏和冻藏过程中细菌菌相及品质变化进行了研究。
The changes of microflora and quality of Pacific oysters were studied in this paper.
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13. 鱼类富含不饱和脂肪酸，在冻藏期间鱼体易发生脂肪氧化，尤其是多脂鱼类。
Lipid oxidation easily occurs during frozen storage, because fish contains much unsaturated fatty acid.
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14. 利用罐藏、冻藏技术，达到了长期贮存的目的，从而实现地域特色餐饮食品向工业食品的转化。
The product can long be preservated, which will transform the characteristic chaffy-dish in a restaurant into industrial chaffy-dish in a supermarket.
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15. 以轮叶党参为主要原料，对轮叶党参冷冻调理食品的加工工艺、产品配方及冻藏稳定性进行了研究。
The producing technology, the product formula and the stability of frozen storage were studied in this experiment.
The research status of lipid oxidation during frozen storage about the factors of influence, mechanism of oxidation, control and evaluation methods for degree of oxidation...
Research situation and direction of quick frozen vegetables are sum m arized in this paper from character ofm ate-rial pre-treatment methods of quick freezing and condition of chilling storage.
The study can give us obvious reference price on designing cold storage construct, the demand storage temperature and term of validity on frozen watery product quality.
The change of meat in refrigerator should be prevented to ensure the quality, moreover, the chilling condition and freezing condition should be properly kept.
Microstructural study revealed that the shape of ice crystal was different at different frozen temperature, which was the major reason for protein denaturation.
The result showed:under the higher storage temperature, the amino acid losses were very great. And properly reduced the frozen storage temperature, their amino acid content improved greatly.
The glass transition temperatures of Wuxi Taihu Crab and Suzhou Shangtang Crab were determined by differential scanning calorimeter, then the storage temperatures in this experiment were selected.
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23. 通过评价实验，考察了压裂液冻胶在低渗透气藏微裂缝储层中的降滤失性能。
The fluid loss reducing capacity of the gel was investigated in the microcrack reservoirs of the low permeability gas reservoir through evaluation tests.
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24. 实验结果表明，该柴油冻胶压裂液适用于强水敏油气层、低压低渗透油气藏。
This diesel based fracturing fluid can be used in water sensitive and low permeability reservoir.
Hydrate is a frequent encountering problem in gas field exploitation. Mazhuang gas field belongs to a pressurized abnormal, low temperature, and constant volume confining lithological gas reservoir.
Hydrate is a frequent encountering problem in gas field exploitation. Mazhuang gas field belongs to a pressurized abnormal, low temperature, and constant volume confining lithological gas reservoir.
