freeze concentration信息详情
冷冻浓缩
freeze───v.（使）冻结，结冰；严寒；（水管等）冻住；冷冻，冷藏；惊呆；使定格；（账户）冻结；僵硬；n.冻结；凝固；停止；冰冻期，严寒期；霜冻；n.（Freeze）（美）弗里兹（人名）
concentration───n.浓度；集中；浓缩；专心；集合
freeze out───冻死；逼走；（用竞争等）排斥
impurity concentration───[电子]杂质浓度
each freeze───每次冷冻
time freeze───时间冻结
high concentration───高浓度，高强度
concentration curl───[体]单臂哑铃弯举
freeze frames───定格；冻结帧；凝镜
basic principle and current situation of freeze concentration are introduced briefly.───本文简要介绍了冷冻浓缩的基本原理和研究现状。
The major factor which affects freeze concentration is agitation speed.───影响冷冻浓缩的主要因素是搅拌速度。
Freeze concentration is a relatively new technology.───相对而言，冷冻浓缩是一项新技术。
Finally, freeze concentration was compared with other concentrations, to verify the the feasibility of the application of that in green tea.───最后将冷冻浓缩与其他浓缩方式进行了比较，验证冷冻浓缩在绿茶茶汤中应用的可行性。
of technologies that accomplish liquid concentration includes evaporation, reverse osmosis, ultrafiltration, and freeze concentration.───通常例举的液体浓缩技术包括蒸发、反渗透、超滤和冷冻浓缩。
Concentration of alcoholic beverages is one application where freeze concentration is superior to other techniques.───浓缩酒精饮料，使用冷冻浓缩比其它技术好。
Progressive freeze concentration was applied to the solution of glucose and tomato juice and got better effects.───渐进冷冻浓缩用于葡萄糖溶液、番茄汁的浓缩取得了较好的浓缩效果。
There is no significant changes in the chemical composition after freeze concentration treatment.───冷冻浓缩处理后各化学成分无明显改变；
The paper conducted the basic study on the freeze concentration in green tea drink systematically and comprehensively.───本论文主要对冷冻浓缩在绿茶饮料中的应用进行较为系统、全面的基础研究。
Volatile compounds in tomato juice have been detected by TCT-GC-MS from the concentrate juice using the methods of nanofiltration, freeze concentration, vacuum evaporation and ultrafiltration.
A general list of technologies that accomplish liquid concentration includes evaporation, reverse osmosis, ultrafiltration, and freeze concentration.