syneresis

1. Characteristic defects are of two main types; regression and syneresis.
   特征缺陷主要有两类：即退化和脱水收缩。
2. It was observed that the konjac gum decreased the syneresis rate of jelly.
   结果表明，复配魔芋胶大大降低了果冻的脱液收缩率；
3. A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.
   并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。
4. But the syneresis rate of mechanical activated starch decreased slightly with the increasing of gelatinization temperatures.
   糊化温度的影响则是糊化温度越高，机械活化淀粉的析水率反而略有下降。
5. The syneresis is considered to originate from some condensation reactions of hydratable reactive groups in the crosslinked polymer networks.
   认为凝胶失水收缩起源于交联聚合物网络中反应性、水化性基团的缩合反应。
6. Study on syneresis of latex paints during storage
   乳胶漆贮存过程中分层因素
7. Recrystallization and syneresis rate increased, freeze-thaw stabilization decreased.
   淀粉分子易于重结晶，析水率增加，冻融稳定性降低。
8. Mechanical syneresis and one-by-one attachment are two pathways for compact floc formation-the former can be realized by prolonged mechanical agitation and the later by the fluidized pellet bed operation.
   脱水收缩和逐一附着模式是达到这一目的的两种操作模式，前者可以通过延长机械搅拌时间来实现，而后者通过造粒流化床实现。
9. In order to explore the relationships among quality indexes of yogurt, we have done the following experiments on 18 samples: general evaluation of sensory organ, exopolysaccharide content, susceptibility to syneresis, water holding capacity, eating viscosity, and transportation viscosity.
   为了揭示酸乳的质量性状之间的相互作用关系，对18个酸乳样品的感官综合评价、胞外多糖的含量、胶体脱水收缩作用敏感性、持水力、食用粘度和贮运粘度进行了量化测评。
10. The performances of three kinds of gels were compared by the experiments of viscosity, gel intensity, syneresis rate, adhesive power, gel freezing point as well as melting point and so on.
    进行黏度、凝胶强度、凝胶水析率、凝胶黏着力、凝胶凝固点及熔点测定等试验，以对比几种凝胶的性能。
11. Analyzing the microphotograph, it showed that the gel in the dough would become net structure after syneresis cracking.
    通过显微照片分析，发现在粉团中的凝胶脱水收缩后成网状结构。
12. Cassava starch was mechanical activated by a stirring-type ball mill and the effects of different mechanical activating time, freezing time, freezing manner and gelatinization temperatures on the freeze-thawing stability of cassava starch were investigated respectively by using the syneresis rate as evaluating parameter.
    采用搅拌球磨机对木薯淀粉进行机械活化，以析水率作为评价指标，研究了机械活化时间、冷冻时间、冷冻方式及糊化温度对其糊冻融稳定性的影响。
13. It could be concluded from syneresis results that either the initial manufacturing process or the freeze-thaw cycles, or both, caused major structural damage to the morphological components of potato puree.
    初始制造、冻融循环过程，或者两者共同作用导致马铃薯泥形态组分主要结构的损害。
14. The viscosity, water holding capacity ( WHC) and susceptible to syneresis ( STS) were decreased with the amounts of Stevia increasing, while they were not significantly different.
    酸奶的粘度、持水性和脱水收缩敏感性随着甜菊糖添加量的增加略有下降，但并没有显著性的区别。

noun

1. the separation of liquid from a gel that is caused by contraction (as in cheese making)

   Synonym:    synaeresis

2. the contraction of two vowels into a diphthong

   Synonym:    synaeresis