athermal

Study on the procedures in processing quick-frozen burdock,such as raw material storage,peeling method,color preserving,immersion time,non-thermal sterilization,packaging form,etc.

通过对速冻牛蒡加工过程中原料储存、削皮方法、护色、浸泡时间、无热杀菌、包装形式等参数进行研究表明:原料0-4℃可储存60天,加工前用清水浸泡1小时以上,削皮时在流水中进行,护色液筛选的1。

This paper deals with the theory and practice of new heat resistance less steel cooling stave.

论述了无热阻和低热阻钢冷却壁研制应用的理论和实践 ,现有的工作已经证明 :钢冷却壁的综合性能显著地优于目前大量应用的球黑铸铁冷却壁 ,从而有利于促进各型高炉的长

Equations of excess thermodynamic function and activity coefficient based on cell model and athermal solution theory;

基于胞腔模型和无热溶液理论推导超额热力学函数和液相活度系数方程