lotus-seed starch
基本解释
- [机械工程]莲子淀粉
- [食品科学技术]莲子淀粉
英汉例句
- As a major component of lotus-seed, starch affects its processing characteristics and nutritional quality largely.
淀粉作为莲子的主要成分,对莲子的加工特性及营养品质有着重要的影响。
双语例句
专业释义
- 莲子淀粉
Lotus seed starch paste was pseudoplastic fluid. With the granularity decreaseing, viscous coefficient decreased, while theologic index gradually increased and approached to the characteristic of Newtonian fluid.
通过对微细化莲子淀粉理化特性研究得知,莲子淀粉糊为假塑性流体。食品科学技术
- 莲子淀粉
With the milling time increasing, viscous coefficient decreased, while rheologic index increased gradually. Milling time has significant influence on the apparent viscosity of lotus seed starch paste.
结果表明:莲子淀粉糊为假塑性流体,随着球磨时间的延长,黏性系数k逐渐减小,而流变特性指数n逐渐增大;球磨时间对莲子淀粉糊的表观粘度有显著影响。