temperature colour
1.The processes and demands to dehydrate Shaoxing dieffenbachia and pakchoi were introduced here. Some important factors in processing were emphasized,such as selection of materials,quenching and scalding time,quenching and scalding degree,temperature,colour and lustre,spreading and baking time,temperature and humidity control at the baking stage,and so on.
4.The factory is equipped with large-scale modern machines to process fresh milk, which is collected at the amount of 16,000 litres a day from the farms in the neighbourhood. The milk goes through an elaborate process: cooling, pressing and finally properly preserved. Highly sophisticated methods are used to control the temperature, procedural consistency, colour and flavour during the manufacturing of the cheese.In addition, a mixture of local products, such as wine, herbs and spices are added to the process. After five months of preservation, the final product of Appenzell cheese is ready for the world market.
5.Some general rules of the sea temperature, surface currents, sea waves, colour, transparency, density and salinity of the water in the Bay of Dairen are given.
6.An Analysis of the influences of ambient temperature and earth magnetic field on CDT colour purity
7.The research show that the technical parameters of vacuum freeze-dry pear Chinese date are 70℃ shelf temperature,0.3 centimeter thickness,0.2% VC to protect colour.
8.Under the conditions of temperature 15℃～18℃, the influent COD concentration 1500～1580mg/L, colour 400 times, AMB HRT 8h and ABO volumetric loading rates 4. 0kg COD/m3. d, the percentage of removing colour and COD are 96. 9%and 93.4% respectively.
9.The samples storaged for 180 days at normal atmospheric temperature (average 15℃),0 14kGy trcatment groups is positive,some bags expamded and colour changed,16 24kGy treatment groups is negative,but the colour brown and rare delicacy,lost the use value.
10.Analysis, Shielding and Test of EMI of Stirling Cooling Sub-system in Ocean Water Colour and Temperature Scanner
