gel strength

基本解釋

• [化工] 膠凝強(qiáng)度

英漢例句

雙語(yǔ)例句

• With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
  提高凝固溫度，可以縮短凝固時(shí)間，并可顯著增加豆腐凝膠的強(qiáng)度。
• As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
  增加鹽類凝固劑濃度，可以強(qiáng)化豆腐凝膠強(qiáng)度，但對(duì)保水性有弱化作用。
• The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
  研究了豆?jié){加熱條件、凝固條件和GDL濃度對(duì)豆腐凝膠強(qiáng)度和保水性的影響。

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詞組短語(yǔ)

短語(yǔ)

• Gel Breaking Strength 凝膠破碎強(qiáng)度
• gel -strength 凝膠強(qiáng)度
• wet gel strength 濕凝膠強(qiáng)度
• WGSwetting gel strength 濕潤(rùn)凝膠強(qiáng)度
• initial gel strength 初切力;出切

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專業(yè)釋義

機(jī)械工程

• 凝膠強(qiáng)度

  But the longer setting time leaded to the decreasing of surimi gel strength.
  但是凝膠化時(shí)間過(guò)長(zhǎng)會(huì)導(dǎo)致魚(yú)糜凝膠強(qiáng)度顯著下降。

  化學(xué)

• 凝膠強(qiáng)度

  Through grafting and then hydrolyzing, the cross條inking density of the graft copolymer is improved, consequently the gel strength is increased; at the same time, the more hydrophiiic groups, such as 桟ONH2, 桟OOH, and/or 桟OONa are obtained after the .
  通過(guò)接枝和使用交聯(lián)劑，接枝物的交聯(lián)密度和枝化程度增加，從而提高了凝膠強(qiáng)度。

• 膠凝強(qiáng)度

地球科學(xué)

• 靜切力

農(nóng)業(yè)科學(xué)

• 凝膠強(qiáng)度