工序制

工序制工序制
  1. 通过不同的工序制备G/CNF导电网络骨架。

    Prepare G / CNF conductive net skeleton in different process .

  2. 以核桃仁为原料,采用酶解技术,经蛋白质提取、酶解、分离等工序制备高质量低分子肽制品。

    In this paper is studied the main technique of the enzymatic hydrolysis of walnut to prepare the peptide with low-molecular weights .

  3. 以白炭黑为填料通过密炼等工序制备了医用高透明液体注射硅橡胶。

    Use silica as filler , through grinding and packaging process , a high transparency and high strength liquid injection silicone rubber used for medicine was produced .

  4. 以褐蘑菇为原料,经原料挑选、护色、杀青、速冻、镀冰衣和包装等工序制得速冻褐蘑菇。

    Quick-freezing portobello mushroom was prepared by working process of choosing material , protecting color , deactivating of enzymes , quick freezing , ice glazing and packaging .

  5. 果汁豆奶饮料是以豆奶、浓缩果汁为主要原料,辅以适量甜味剂、酸味剂、乳化稳定剂,经调配、均质、杀菌、灌装等工序制备而成。

    Fruit juice soymilk was composed of soybean and concentrated juice as the major materials , with the addition of moderate sweeteners , acidulants , emulsifiers and stabilizers . The beverage was produced via mixing , homogenizing , sterilizing and filling .

  6. 以废弃的阳离子交换树脂为原料,在不同的炭化温度下,经过炭化活化工序,制备得炭化树脂(CA)。

    Carbonaceous adsorbents ( CA ) were prepared by carbonizing waste cation-exchange resins in different temperature and followed by CO2 activation .

  7. 以我国南海捕获的长条蛇鲻(SauridafilamentosaOgilby)为原料,经腌制、油炸、调味、真空封装和杀菌等工序,制得剁椒蛇鲻软罐头。

    The technology of Saurida filamentosa Ogilby retort pouch was studied in this paper . By salted , fried , seasoned , vacuum packed and sterilized , the Saurida filamentosa Ogilby retort porch was prepared .

  8. 以近江牡蛎为原料,经热烫、调味、干制、真空包装和杀菌等工序,制得高水分调味牡蛎食品。

    The oyster as the material , by hot water cooking , seasoned , dried , vacuum packed and sterilized , the high-moisture oyster instant food was prepared .

  9. 本工艺以肉兔为主要原料,经腌制、煮制、烟熏等工序,制得具有烟熏风味的五香产品。

    In the present technology rabbit was used as the raw material , and applying curing , cooking and smoking , a product with smoke flavor was prepared .

  10. 试验结果表明,该体系成膜过程为单体分子先自组装,然后再聚合,通过一步工序即可制得完整的保护膜。

    The experiments results showed that , in the course of forming film , first monomer molecule assembled , then polymerized , through one process complete film was prepared .

  11. 以硝酸锌和磷酸为原料,氨水为沉淀剂,在表面活性剂存在下增加晶化工序,制备了超细磷酸锌晶体。

    The title ultrafine zinc phosphate crystal has been prepared based on zinc nitrate and phosphoric acid as raw materials , ammonia as precipitant at the presence of surfactant with an additional crystallization process .

  12. 讨论了影响液晶盒显示质量的因素,提出了改进的ITO电极走线设计原则、液晶盒工艺参数设计方法、PI工序、丝印制盒工序及灌注工序工艺控制方法。

    The factors impacting display quality of LCD are discussed and some improved processes control and designing methods are presented too .

  13. 阐述了太阳能电池的制造流程,并详细阐述了其中的关键工序:扩散制结过程,建立了指标体系,把MSPC技术应用在对扩散制结过程的监控上。

    The whole manufacturing process of solar cell is elaborated and one of the key processes of making P-N knot using spreading method is introduced in details . The paper applies the technique of MSPC to the key process .

  14. 其私家招牌菜鲨鱼丸由其独门绝密配方,通过十几道工序精心密制而成。

    Their private signboards vegetables shark liver oil capsules from unique top-secret formula , adopted more than 10 secret process carefully from the system .

  15. 分析了烧结永磁铁氧体磁瓦各工序包括原料制备、成型、烧结及磨加工对磁瓦机械强度的影响。

    The factors that affect the mechanic strength of sintered hard ferrite segment magnet , including the raw material preparing , molding , sintering and finish grinding .

  16. 酶法液态发酵制面酱简化了生产工序、减少了制曲设备,降低了劳动强度;

    Enzyme and liquid fermentation simplified the working procedure and reduced the equipments of koji making , decreased the labour intensity .

  17. 本文以乳酸为原料,采用微波辐射法制备高产率丙交酯,系统考查了各工序操作条件对制备工艺的影响并优化了工艺参数,开发出了绿色微波辐射合成工艺。

    In this dissertation , lactide is prepared by microwave irradiation with lactic acid , and a green process is developed after optimization of the conditions in separate steps .

  18. 结果:用A式犬齿爆裂装置加水5%的工艺制备的单层薄层珍珠层粉,有利于在后续工序中用以制备纳米珍珠粉。

    Results : The pear layer powder manufactured with the canine tooth A and the 5 % water quantity was good to the nanometer pear powder in the latter operation .

  19. 在传统工艺基础上,通过对复煮、烘干等主要工序的改进,制得的产品质地柔软、口感脆嫩、风味独特。

    The soft jerky with soft quality , crisp and tender taste , unique flavor is made , on the basis of traditional craft , through improving the main process of reboiling , stoving etc.