Dynamics of chlorpyrifos residues in spinach was studied from farm to table, and home processing including washing, blanching and color preserving in the present study.
Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.
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9. 选用两种杏，就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。
The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied.
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10. 本发明涉及食品加工，具体而言涉及对食品的烫漂和脱水。
This invention relates to food processing and, in particular, blanching and dehydration of foods.
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11. 介绍了烫漂温度及其时间、护绿剂种类及其浓度等对绿芦笋护色效果的影响。
This article has introduced blanching temperature and different length of time, the effects of different kinds of green-preserving on the effectiveness of color-protection.
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12. 常规的烫漂和脱水需要应用蒸汽和加压热空气。
Conventional blanching and dehydration requires use of steam and forced hot air.
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13. 本发明首次有效地使用红外线辐射能量来进行水果和蔬菜的同时烫漂和脱水。
This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables.
This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
The processing technology of low fat and dehydrated pumpkin chips was studied in this paper, especially the effect of the slicing and blanching on the quality of production.
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16. 结果表明，烫漂液中是否加药剂对罐头护绿无明显影响。
The result showed that there is no evident effect on color maintenance of canned vegetable whether color fixative is added or not in the blanching liquid.
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17. 本文对西宁市12种新鲜蔬菜沸水烫漂前后硝酸盐含量进行了分析测定。
The paper determined nitrate content variation about 12 kinds of vegetables after boiled water blanching.
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18. 从力学角度，评价和解释了马铃薯在不同烫漂条件下发生的变化。
The main objective of this research was to evaluate and explain the effects of different potato blanching treatments by determining the change of its mechanical properties.
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19. 除热水烫漂外，其它杀菁方法都能不同程度地增加蔬菜中氨基酸态氮的含量。
With the exception of hot water blanching, all the other blanching methods increased amino nitrogen in the vegetables.
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20. 由于该技术不包括在烫漂的过程中加入蒸汽或水，因此将其称为“红外线干烫漂”(idb)技术。
Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' (IDB) technology.
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21. 以新鲜绿豆芽下胚轴为材料，研究了绿豆芽罐头加工中的烫漂护色工艺。
Color retention technology of canned mungbean sprouts was studied in this text.
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22. 对于荷兰豆嫩荚的干制过程，烫漂是一种行之有效的预处理方法。
Blanching is an effective pretreatment method on drying the vegetable.
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23. 结果表明：烫漂处理后，有5种蔬菜硝酸盐含量下降，7种蔬菜硝酸盐含量上升。
Results showed that there were 5 kinds of vegetables nitrate content decreasing and 7 kinds of vegetables increasing.
