wvp

WVP increased with the increasing of cold and frozen storage time .

蛋白膜水蒸汽透过率随冷藏、冻藏时间增加而上升。

WVP of SPI films showed a remarkable difference at the third time offreezing-defrosting circle ( p 0.05 ) .

SPI膜WVP解冻第三次时与前两次差异显著（p0.05）。

The results showed that with the increasing of fat , the tensile strength ( TS ), elongation ( E ), and water vapor permeability ( WVP ) decreased .

结果表明，脂肪比例升高，腐竹抗拉强度、延伸率和透水率都下降；

This result showed that the change of relative humidity led to the variation in mechanical properties , water vapor permeability ( WVP ), oxygen permeability and moisture absorption of the films .

结果表明，由于蛋白腹为亲水性膜，受环境湿度的影响，其水分含量、分子间作用力有所不同，从而导致蛋白膜的机械性能、透湿性和吸湿率也随之发生变化。

The highest decrease of WVP and oxygen barrier were 12.75 % and 18.54 % , TS and E were increased by 20.31 % and 30.63 % .

果胶的加入，使膜的WVP和阻氧性最高降幅达12.75%和18.54%，TS和E分别提高20.31%和30.63%。

Heat and alkali treatments could promote the film forming , and gave higher tensile strength ( TS ), percent elongation ( % E ) and lower water vapor permeability ( WVP ) .

对成膜液进行适当的加热和调节pH可以提高SPI膜的抗拉强度（TS）和伸长率（E），降低水蒸气透过系数（WVP）。

Respectively adopt the cup method , tensile tests and colorimetry to test the water vapor permeability ( WVP ), tensile strength and elongation at break and light transmittance of the compound film .

分别采用拟杯子法、拉伸实验和比色法对复合膜的水蒸气透过系数（WVP）、抗拉强度及断裂伸长率和透光率进行了测试。

A high θ _ ( se ) tongue (θ _ ( se )≥ 350 K ) maintains within and in parallel to the direction of the WVP during the heavy rain period .

在暴雨过程期间，热带水汽羽内维持有一条θse≥350K的脊轴，走向和热带水汽羽平行。

The results showed that higher amounts of chitosan and glycerol both resulted in a decrease in TS but a remarkable increase in E and WVP a color change of the edible films into yellow .

结果表明，壳聚糖添加量的增大与甘油添加量的增加都使高直链玉米淀粉-壳聚糖复合膜的抗拉强度降低，断裂伸长率和WVP显著增大，膜颜色变黄；

Result showed that temperature of cold storage had influences on the zein films , which led to the changes in mechanical properties , equilibrium moisture content ( EMC ), and water vapor permeability ( WVP ) .

蛋白膜的机械特性、平衡水分含量和水蒸汽透过率随冷藏温度的变化而发生变化。

The results showed that the films had the best comprehensive properties when the ratio of ethanol and water was 10 ∶ 90 . Several fatty acids all reduced WVP effectively and at the same concentration WVP debased while hydrocarbon chain lengthened .

结果表明，乙醇、水的质量比是10∶90时，膜的综合性能最好。几种脂肪酸都有效地降低了膜的WVP，在相同的浓度下，WVP随碳链长度的增加而减少。

Two thermally-sensitive polyurethanes ( TSPU ) were synthesized and applied in water vapor permeable leather finishing . Morphological structure , water swell and water vapor permeability ( WVP ) were investigated to evaluate the influence of PU structure and temperature on the WVPs of PU films and finished leathers .

合成了2种温度感应聚氨酯TSPU（b）和TSPU（c）用于皮革的涂饰，并对PU形态结构、薄膜的吸湿性、薄膜和成革的透湿性随温度的变化进行了研究。