peak viscosity发音

意思翻译

最大黏度

最大粘度

相似词语短语

peak───adj.最高的；最大值的；n.(Peak)人名；(英)皮克；vt.使达到最高点；使竖起；n.山峰；最高点；顶点；帽舌；vi.消瘦；到达最高点；变憔悴

intrinsic viscosity───特性黏度，本征黏度，固有黏度；[物]特性粘度；[化学]固有粘度；[化学]本征粘度

abnormity peak───异常峰

peak amplitude───[物]峰值振幅

aerie peak───鹰巢山

PEAK METER───峰值电度表；峰值计，巅值电度表

peak height───[分化]峰高

catanian peak───卡塔尼亚峰

snow peak───雪峰

双语使用场景

Defatting reduces both pasting temperature and peak viscosity.───脱脂则使糊化初始温度和峰值粘度均下降。

It showed that the RVA pasting curve (especially peak viscosity) revealed clearly the differences in quality of different samples.───研究表明，糊化特性曲线，尤其是峰值粘度，可以清晰地显示不同试样的品质差异。

The peak viscosity, setback and final viscosity of Chestnut starch decreased while its breakdown increased when added alum. 3.───明矾的存在使板栗淀粉糊的峰值粘度、最终粘度和回生值下降，衰减度升高。

Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly.───面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著；

Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell.───糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低；

The pasting temperature(PT) and peak viscosity(PV) of maize starch obtained by ball-mill technique were investigated.───研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度。

and the peak viscosity only in waxy rice samples, and increase the peak viscosity and decrease the setback in other four rice samples.───糯稻的峰值粘度下降，其他样品的峰值粘度上升而消减值极显著降低。

amylose content was higher with cultivars(three gene were not mutants), but flour Swelling Power and peak viscosity were lower.───三个亚基都不缺失的品种，其直链淀粉含量较高，但是面粉膨胀势、高峰粘度相对较低。

Shading also decreased the grain starch peak viscosity of the cultivars.───遮光降低了两品种小麦籽粒淀粉峰值粘度；

英语使用场景

As adding amount of defatted soy flour increases, the peak viscosity of the mixed powder became smaller, farinograph and extensibility properties of dough showed deterioration trends.

After autoclaving, the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.