vacuum cooling

英 [ˈvækjuːm ˈkuːlɪŋ] 美 [ˈvækjuːm ˈkuːlɪŋ]

n.  真空冷却

化学

双语例句

  1. Effect of Condenser Pipe Temperature on Vacuum Cooling of Vegetables
    凝水管温度对蔬菜真空预冷过程的影响分析
  2. Temperature Detection of Cut Flower during Vacuum Cooling with Thermal Infrared Image
    鲜切花真空预冷过程温度的红外热成像检测
  3. Effect of pressure fluctuation on vacuum cooling performance of cabbage
    压力波动对卷心菜真空冷却效果的影响
  4. Analysis of some thermal phenomena in vacuum cooling process
    真空冷却过程中的一些热现象分析研究
  5. Study on Quality and Freshness of Royal Jelly in Storage Process; Temperature Detection of Cut Flower during Vacuum Cooling with Thermal Infrared Image
    蜂王浆贮藏过程中品质和鲜活度的变化研究鲜切花真空预冷过程温度的红外热成像检测
  6. A vacuum cooling system provided by the utility model can improve the operation efficiency of cooling and air exhaust processing equipment, thereby lowering the cost.
    本实用新型提供的真空冷却系统，可以提高冷却抽气处理设备的运行效率，从而降低成本。
  7. The concept of relative water loss rate is advanced to judge the degree which actual water loss is higher than theoretical water loss in the process of vacuum cooling.
    提出相对失水率的概念，作为比较真空冷却过程中实际失水高于理论失水程度的判断依据。
  8. The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling.
    本实验研究了真空冷却方式与冷风冷却，自然冷却方式对白煮牛肉品质的影响。
  9. Application of Infrared Thermography System in Studying the Cooling Characteristics of Different Vegetables during Vacuum Cooling Process
    红外热成像技术在研究不同果蔬真空预冷特性中的应用
  10. The quality changes of pakchoi in cold storage with vacuum cooling and air cooling, at2 ℃ for7 days, 10 days, 14 days, 19 days and29 days were studied.
    试验研究了小白菜采后真空冷却和空气冷却后，在2℃条件下冷藏7天、10天、14天、19天和29天的品质变化。
  11. From outward appearance and quality, the paper studied MAP techniques with O3 humidity-cool, vacuum cooling for Artemisia storage.
    从外观、品质方面研究了气调包装、臭氧湿冷和真空预冷技术对芦蒿的保鲜作用。
  12. Numerical simulation of moisture movement during vacuum cooling process(ⅱ): validation of mathematical model
    真空冷却过程中水分蒸发沸腾的数值模拟（Ⅱ）：模型的验证
  13. Study on Air Temperature of Vacuum Cooling
    真空冷却中的气体温度变化特性研究
  14. Study on Optimization Matching of Catcher and Vacuum pump in Vacuum cooling
    真空预冷中捕水器与真空泵的优化匹配研究
  15. The matching of the catcher and the vacuum pump determines the pre-cooling quality during vacuum cooling processes.
    真空预冷过程中捕水器能力与真空泵抽气能力匹配决定着预冷过程的质量。
  16. On the effect of condensing worm on vacuum cooling
    凝水器对真空冷却效果的影响分析
  17. Theoretical simulation and experimental study on vacuum cooling
    真空冷却的理论模拟与实验研究
  18. Analysis of Affecting Factors of Vacuum Cooling Process of Different Vegetables
    不同蔬菜真空冷却过程影响因素分析
  19. In this paper, the mechanisms, technics and energy consumption of vacuum cooling have been studied comprehensively.
    本文试图从以上角度出发，通过实验与分析手段对真空制冷的机理，工艺以及能耗进行了较为全面的研究，把对真空制冷的认识向前推进了一步。
  20. This paper introduces the technology processes and analyzes the future application of Vacuum Cooling Infrared ray Drying System.
    介绍了真空冷却红外线干燥技术的加工工艺流程，并对其应用前景进行了分析。
  21. This paper has introduced the main method on controlling-system for the important part about the vacuum cooling equipment and presented the testing system in the control panel and control flow and VB6.0 program in detail.
    本文对其主要设备的控制方式、VB6.0测控软件的开发、测试系统所用的控制模块、控制流程作了详细介绍。
  22. A mathematical model is developed for the heat and mass transfer of spherical foods during vacuum cooling based on elementary principles and concepts.
    从基本理论和基本定义出发建立了描述球形果蔬在真空冷却中传热、传质的数学模型。
  23. Theoretical analysis of heat and mass transfer of fruits and vegetables during vacuum cooling
    果蔬真空预冷过程中热质传递的理论分析
  24. Influence of Automatic Air Compensating Valve on Process of Cabbage Vacuum Cooling
    自动补气阀对卷心菜真空冷却过程的影响
  25. Vacuum cooling has been used as a rapid cooling method for vegetable to enhance their quality and shelf life.
    真空预冷是一种能提高果蔬贮藏品质并可延长其货架期的快速预冷方法。
  26. Vacuum Cooling Technology on Food and Equipment Design
    食品真空冷却技术及其设备的设计
  27. Based on the theory of phase change of moisture, this paper presents a new refrigerating technology ── the vacuum cooling system.
    依据液体的相变理论，论述了一种新的制冷手段&真空蒸发式制冷技术。
  28. The reference blackbody cavity was employed to calibrate the system and the vacuum cooling water bath system was used to decrease the influence of surroundings.
    参考黑体用于对系统的标定，水浴环境腔体和真空系统用来消除环境和大气的影响。
  29. Investigation on characteristics of moisture movement of cooked meat during vacuum cooling
    真空冷却过程中熟肉的水分迁移特性的实验研究
  30. Analysis on the mechanism of vacuum cooling process
    真空冷却过程的机理分析
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