liquidizing

Study on Technology of Enzyme Liquidizing Cornus Offcinalis

山茱萸肉酶法液化工艺研究

It 's an effective way to expand the carbon dioxide market and improve its sales by producing low-pressure liquid carbon dioxide with high purity through the application of low-temperature liquidizing technology and production facility .

采用低温液化工艺和技术装备，生产高纯度低压液体二氧化碳是扩大二氧化碳应用市场提高二氧化碳销量的重要措施。

The best technique condition determined : when liquidizing the starch , pH 6.0 ~ 6.5 , temperature 85 ℃, time 40 min , the quantity of the α - amylase 0.3 % , the consistence of the starch liquid 30 % ;

通过实验确定最佳工艺条件为：液化时，pH6.0-6.5，温度85℃，时间40min，α-淀粉酶用量0.3%，淀粉浆浓度30%；

Sintering time becomes short along with the milling time . Due to many of atom diffusion channels during secondary heating , the heating temperature required for liquidizing of grain boundaries and spheroidizing of grain surfaces is low and the holding time becomes short .

在二次加热过程中，原子扩散通道多，晶界液化及颗粒球化所需的加热温度低，等温时间短。