甘薯粉丝和面机对称蜗管进口的实验室研发外文文献翻译、中英文翻译、外文翻译

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科技英语 Genetically modified foods

As GM crops multiply in the landscape, unprecedented numbers of researchers have started fanning into the fields to get the missing information. Some of their recent findings are reassuring; others suggest a need for vigilance.
This far-flung outrage took aim at genetically modified crops. But the protests backfired: all the destroyed plants were conventionally bred. In each case, activists mistook ordinary plants for GM varieties.
原因不难理解。世界上已有4400万公顷土地（相当于台湾面积的12.3倍）种植了基改作物，可是从某个角度来看，那些作物都是隐形的。植入农作物的基因，你一个也看不见、尝不出、摸不着，或察觉它对环境的影响。光凭外观，你无从知道含有外源基因的花粉粒是否会毒害蝶儿，或是传播到几公里外使其他植株受精。最令人担忧的正是它的“隐形”。基改作物究竟如何影响环境？我们何时才会注意到这些影响呢？
It's easy to understand why. In a way, GM crops－now on some 109 million acres of farmland worldwide－are invisible. You can't see, taste or touch a gene inserted into a plant or sense its effects on the environment. You can't tell, just by looking, whether pollencontaining a foreign gene can poison butterflies or fertilize plants miles away. That invisibility is precisely what worries people. How, exactly, will GM crops affect the environment－and when will we notice?

友乐乐红薯粉丝机工艺流程

友乐乐红薯粉丝机的工艺流程1、大米工艺流程浸泡米--洗米--水分离--粉碎--混合搅拌--熟化挤丝--成型挤丝--上架冷却--静置老化—松丝---晾干2、玉米淀粉虾片工艺流程淀粉—水份—混合—搅拌—熟化挤丝—成型挤丝—静置老化—12-15小时—切片—烘干—包装3、玉米淀粉丝工艺流程淀粉—水份—混合搅拌—熟化挤压—成型挤丝—上架冷却—静置老化—松丝—烘干—切断—称量包装—成品入库4、年糕生产流程大米—浸泡—洗米—水分离—水磨—装袋压干—打碎—水份28%--熟化挤压—成型挤条—输送—冷却—切断—整理包装。

搜索关键词产品：红薯粉条机、红薯粉丝机、红薯粉条机、多功能红薯粉条机、免搓免冻红薯粉丝机、薯类粉丝机、淀粉粉丝机、土豆粉丝机、木薯粉丝机、粉丝机。

以上产品直接找重庆友乐乐机械生产厂家，欢迎您来厂参观，满意后再订购设备。

名称：薯类粉丝机｜红薯粉丝机｜免搓免冻粉丝机一.产品介绍1. 粉条机是借鉴传统制作方法的熟化工艺革新而成的一种省工省时的淀粉熟化食品机械，生产工艺简单、易操作，淀粉加水和成稀浆倒入机器内即可，自动熟化，一次成型，具有多快好省四大优点，是乡镇企业及个体生产经营者、创业者加工粉条、粉丝、粉皮等淀粉制品的专业机械。

2.专家评价：淀粉粉丝加工技术及其成套设备经过十几年的研究和不断的完善提高，已投入规模生产，并得到了中科院薯类专家杜教授、林博士的高度评价，此加工技术及成套设备已通过专家鉴定，并荣获重大科技成果进步奖，得到了社会各界的肯定，确认在国内同行中居领先水平。

3.工艺技术成熟先进：该项加工技术和设备用途广泛，可生产多种原料、多规格的产品。

不仅能加工薯类淀粉粉丝，而且还可加工玉米、大米、豌豆、蚕豆等各种淀粉的粉条、粉丝、粉皮、扁粉。

4.该设备产出的粉丝、粉条用薄膜袋包装后档次立显，畅销集贸市场、商店、超市；若进一步开发成方便粉丝、旅游粉丝、碗装粉丝等系列产品和包装形式，利润更为丰厚(红薯、马铃薯、木薯等)薯类、（玉米、小麦、豌豆、绿豆等）米豆类淀粉，无需添加剂或少量添加剂（明矾、食盐）等，每公斤淀粉出粉条、粉丝、扁粉、所出粉制品耐煮时间可达20-30分钟。

英文文献和中文翻译_Use of microencapsulated PCM in c

微囊包封相变材料在节能混凝土墙体上的应用摘要本文章研究一种在热方面使用相变材料的新型混凝土，最终目标是研发一种在建筑上能够起到节能的产品。

现在的工作是建筑两个尺寸的混凝室作为实验装置，以研究相变材料的夹杂物在26摄氏度的熔化点下的影响，混凝室是在西班牙当地建造的。

这个研究的结果表明了使用封装相变材料墙体能量的储存情况，与不用相变材料的传统混凝土相比，前者改善了热惯性，并且有较低的内部温度。

关键字：建筑，相变材料，热能量储存，节能，混凝土1、绪论热贮备是能量守恒的一个重要方面，这主要归因于热能的合理利用，对于垃圾焚烧和工业过程中产生的余热的有效利用，还有对工业废热发电和太阳能的越来越多的利用。

对太阳能的利用要求一个有效的热储存，因此，对太阳能的利用要想成功，很大程度上，依赖于能量储存的方法。

早在1980年以前，相变材料就曾经被考虑用作建筑上的热储备。

随着相变材料在石膏板、熟石膏、混凝土和其他材料墙体上的实现，热储备将会成为建筑结构的一部分甚至包括轻质建筑。

在文献中，开发和测试用来引导相变材料人造壁板和相变材料混凝土系统的模拟实验，以提高标准石膏人造壁板和混凝土块的热能储存能力，试验在峰值负载移位和太阳能利用上有特别的兴趣。

在过去20年中，一些大容量封装相变材料的窗体被用在主动或被动的太阳能利用上，包括直接获取。

然而，大多数封装商业产品的表面，在相变材料遭到太阳直接辐射熔化以后，会向建筑不恰当地释放热量。

相对地，建筑物的墙壁与天花板为建筑物每个区域的被动传热提供了大量的面积。

一些研究者针对饱和石膏人造壁板和其他使用相变材料的建筑材料做了调查，并描述了不同类型的相变材料以及它们的特性。

生产技术、热性能和已经注入相变材料的石膏人造壁板混凝土块的应用，已经在前面提到并且讨论过了。

相变材料必须被封装起来，这样就不会对结构材料的功能产生不利影响。

先前的试验使用了大容量封装或者宏封装，由于相变材料较差的传导性导致了试验的失败。

(整理)287126食品科学与工程英语词汇大全.

面类日常英语谷类食品(Cereals):1.米类:Long rice 长米，较硬 Pudding rice or short rice 软短米Brown rice 糙米THAI Fragrant rice 泰国香米 Glutinous rice 糯米 Sago 西贾米oat燕麦, 麦片粥2.面类:Strong flour 高筋面粉 Plain flour 中筋面粉 macaroni 意大利空心面spaghetti意大利式细面条Self- raising flour 低筋面粉 Whole meal flour 小麦面粉Instant noodle方便面Noodles 面条 Rice-noodle 米粉Vermicelli（rice stick）细面条, 粉条面粉／中筋面粉 Plain flour /all-purpose flour低筋面粉／低根粉 cake flour / soft flour / weak flour / low protein flour高筋面粉／筋面／根面／高根粉 gluten flour / strong flour / bread flour / baker’s flour / high protein flour小麦面粉 Whole meal flour全麦面粉 whole wheat flour澄面粉／澄粉／澄面 non-glutinous flour / wheat flour / wheat starch自发面粉 self- raising flour粗玉米豆粉 polenta / yellow cornmeal粟粉／粟米粉／玉米粉／玉米淀粉(太白粉?) corn flour / cornstarch生粉／太白粉／地瓜粉 potato starch / potato flour树薯粉／木薯粉／茨粉／菱粉／泰国生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour蕃薯粉／地瓜粉 sweet potato flour臭粉／胺粉／阿摩尼亚粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammoniacarbonate / hartshorn发粉／泡打粉／泡大粉／速发粉／蛋糕发粉 baking powder苏打粉／小苏打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda塔塔粉／他他粉 cream of tartar卡士达粉／蛋黄粉／吉士粉／吉时粉／ custard powder卡士达／克林姆／奶皇馅／蛋奶馅 custard / pastry cream蛋白粉 egg white powder粘米粉／黏米粉／在来米粉／在莱米粉／再来米粉 rice flour糕仔粉 cooked rice flour糯米粉 glutinous rice flour / sweet rice flour凤片粉／熟糯米粉／糕粉／加工糕粉 fried sweet rice flour / fried glutinous rice flour 绿豆粉 mung bean flour / tepung hun kwee小麦胚芽／麦芽粉 wheat germ小麦蛋白／面筋粉 wheat gluten酵母／酒饼 yeast／ibu roti面包糠／面包屑 breadcrumbs杂粮预拌粉 multi-grain flour早餐~烧饼 Clay oven rolls油条 Fried bread stick韭菜盒 Fried leek dumplings水饺 Boiled dumplings蒸饺 Steamed dumplings馒头 Steamed buns割包 Steamed sandwich饭团 Rice and vegetable roll蛋饼 Egg s皮蛋 100-year egg咸鸭蛋 Salted duck egg豆浆 Soybean milk米浆 Rice & peanut milk饭类~稀饭 Rice porridge白饭 Plain white rice油饭 Glutinous oil rice糯米饭 Glutinous rice卤肉饭 Braised pork rice蛋炒饭 Fried rice with egg地瓜粥 Sweet potato congee面类~馄饨面 Wonton & noodles刀削面 Sliced noodles麻辣面 Spicy hot noodles麻酱面 Sesame paste noodles鸭肉面 Duck with noodles鹅肉面 Goose with noodles鳝鱼面 Eel noodles乌龙面 Seafood noodles榨菜肉丝面 Pork , pickled mustard green noodles 蚵仔面线 Oyster thin noodles板条 Flat noodles米粉 Rice noodles炒米粉 Fried rice noodles冬粉 Green bean noodle汤类~鱼丸汤 Fish ball soup贡丸汤 Meat ball soup蛋花汤 Egg & vegetable soup蛤蜊汤 Clams soup蚵仔汤 Oyster soup紫菜汤 Seaweed soup酸辣汤 Sweet & sour soup馄饨汤 Wonton soup猪肠汤 Pork intestine soup肉羹汤 Pork thick soup花枝汤 Squid soup花枝羹 Squid thick soup甜点~爱玉 Vegetarian gelatin糖葫芦 Tomatoes on sticks长寿桃 Longevity Peaches芝麻球 Glutinous rice sesame balls麻花 Hemp flowers双胞胎 Horse hooves冰类~绵绵冰 Mein mein ice麦角冰 Oatmeal ice地瓜冰 Sweet potato ice红豆牛奶冰 Red bean with milk ice 八宝冰 Eight treasures ice豆花 Tofu pudding果汁~甘蔗汁 Sugar cane juice酸梅汁 Plum juice杨桃汁 Star fruit juice青草茶 Herb juice点心~蚵仔煎 Oyster omelet棺材板 Coffin臭豆腐 Stinky tofu油豆腐 Oily bean curd麻辣豆腐 Spicy hot bean curd天妇罗 Tenpura虾片 Prawn cracker虾球 Shrimp balls春卷 Spring rolls鸡卷 Chicken rolls碗糕 Salty rice pudding筒仔米糕 Rice tube pudding红豆糕 Red bean绿豆糕 Bean paste猪血糕 Pig''s blood糯米糕 Glutinous rice s萝卜糕 Fried white radish patty芋头糕 Taro肉圆 Taiwanese Meatballs水晶饺 Pyramid dumplings肉丸 Rice-meat dumplings豆干 Dried tofu其它：当归鸭 Angelica duck槟榔 Beatel nut中国小吃英文表达中国吃的文化是由来已久,但怎样把中国吃的文化介绍出去,怎样用英文来表达呢.虽然很多人喜欢以拼音来表达，但没吃过中国小吃的老外肯定是不能理解的。

食品机械加工工艺外文文献翻译、中英文翻译、外文翻译

中国地质大学长城学院本科毕业设计外文资料翻译系别：工程技术系专业：机械设计制造及其自动化姓名：李旭学号： 052115032015年 3 月 5 日Introduction of MachiningHave a shape as a processing method, all machining process for the production of the most commonly used and most important method. Machining process is a process generated shape, in this process, Drivers device on the work piece material to be in the form of chip removal. Although in some occasions, the workpiece under no circumstances, the use of mobile equipment to the processing, However, the majority of the machining is not only supporting the workpiece also supporting tools and equipment to complete.Machining know the process has two aspects. Small group of low-cost production. For casting, forging and machining pressure, every production of a specific shape of the workpiece, even a spare parts, almost have to spend the high cost of processing. Welding to rely on the shape of the structure, to a large extent, depend on effective in the form of raw materials. In general, through the use of expensive equipment and without special processing conditions, can be almost any type of raw materials, mechanical processing to convert the raw materials processed into the arbitrary shape of the structure, as long as the external dimensions large enough, it is possible. Because of a production of spare parts, even when the parts and structure of the production batch sizes are suitable for the original casting, Forging or pressure processing to produce, but usually prefer machining.Strict precision and good surface finish, machining the second purpose is the establishment of the high precision and surface finish possible on the basis of. Many parts, if any other means of production belonging to the large-scale production, Well Machining is a low-tolerance and can meet the requirements of small batch production. Besides, many parts on the production and processing of coarse process to improve its general shape of the surface. It is only necessary precision and choose only the surface machining. For instance, thread, in addition to mechanical processing, almost no other processing method for processing. Another example is the blacksmith pieces keyhole processing, as well as training to be conducted immediately after the mechanical completion of the processing.Primary Cutting ParametersCutting the work piece and tool based on the basic relationship between the following four elements to fully describe : the tool geometry, cutting speed, feed rate, depth and penetration of a cutting tool.Cutting Tools must be of a suitable material to manufacture, it must be strong, tough, hard and wear-resistant. Tool geometry -- to the tip plane and cutter angle characteristics -- for each cutting process must be correct.Cutting speed is the cutting edge of work piece surface rate, it is inches per minute to show. In order to effectively processing, and cutting speed must adapt to the level of specific parts -- with knives. Generally, the more hard work piece material, the lower the rate.Progressive Tool to speed is cut into the work piece speed. If the work piece or tool for rotating movement, feed rate per round over the number of inches to the measurement. When the work piece or tool for reciprocating movement and feed rate on each trip through the measurement of inches. Generally, in other conditions, feed rate and cutting speed is inversely proportional to.Depth of penetration of a cutting tool -- to inches dollars -- is the tool to the work piece distance. Rotary cutting it to the chip or equal to the width of the linear cutting chip thickness. Rough than finishing, deeper penetration of a cutting tool depth. Rough machining and finishing machiningThere are two kinds of cuts in machine- shop work called, respectively, the "roughing cut" and the "finishing cut". When a piece is "roughed out", it is quite near the shape and size required, but enough metal has been left on the surface to finish smooth and to exact size." Generally speaking, bars of steel, forging, castings, etc. are machined to the required shape and size with only one roughing and one finishing cut. Sometimes, however, certain portions of a piece may require more than one roughing cut. Also, in some jobs, for example, when great accuracy is not needed, or when a comparatively small amount of metal must be removed, a finishing cut may be all that is required. The roughing cut, to remove the greater part of the excess material, should be reasonably heavy, that is, all the machine, or cutting tool, or work, or all three, will stand. So the machinist’s purpose is to remove the excess stock as fast as he can without leaving, at the same time, a surface too torn and rough, without bending the piece if it is slender, and without spoiling the centers. The finishing cut, to make the work smooth and accurate, is a finer cut. The emphasis here is refinement - very sharp tool, comparatively little metal removed, and a higher degree of accuracy in measurement. Whether roughing or finishing, the machinist must set the machine for the given job. He must consider the size and shape of the work and the kind of material, also the kind of tool used and the nature of the cut to be made, then he proceeds to set the machine for the correct speed and feed and to set the tool to take the depth of cut desired.Automatic Fixture DesignAssembly equipment used in the traditional synchronous fixture put parts of the fixture mobile center, to ensure that components from transmission from the plane orequipment plate placed after removal has been scheduled for position. However, in certain applications, mobile mandatory parts of the center line, it may cause parts or equipment damage. When parts vulnerability and may lead to a small vibration abandoned, or when their location is by machine spindle or specific to die, Tolerance again or when the request is a sophisticated, it would rather let the fixture to adapt to the location of parts, and not the contrary. For these tasks, Elyria, Ohio, the company has developed Zaytran a general non-functional data synchronization West category FLEXIBILITY fixture. Fixture because of the interaction and synchronization devices is independent; the synchronous device can use sophisticated equipment to replace the slip without affecting the fixture force. Fixture specification range from 0.2 inches itinerary, 5 pounds clamping force of the six-inch trip, 400-inch clamping force. The characteristics of modern production are becoming smaller and smaller quantities and product specifications biggest changes. Therefore, in the final stages of production, assembly of production, quantity and product design changes appear to be particularly vulnerable. This situation is forcing many companies to make greater efforts to rationalize the extensive reform and the previously mentioned case of assembly automation. Despite flexible fixture behind the rapid development of flexible transport and handling devices, such as backward in the development of industrial robots, it is still expected to increase the flexibility fixture. In fact the important fixture devices -- the production of the devices to strengthen investment on the fixture so that more flexibility in economic support holders.According to their flexibility and fixture can be divided into: special fixture, the fixture combinations, the standard fixture, high flexible fixture. Flexible fixture on different parts of their high adaptability and the few low-cost replacement for the characteristic.Forms can transform the structure of the flexible fixture can be installed with the change of structure components (such as needle cheek plate, Multi-chip components and flake cheek plate), a non-standard work piece gripper or clamping elements (for example: commencement standard with a clamping fixture and mobile components fixture supporting documents), or with ceramic or hardening of the intermediary substances (such as : Mobile particle bed fixture and heat fixture tight fixture). To production, the parts were secured fixture, the need to generate clamping function, its fixture with a few unrelated to the sexual submissive steps.According to the processing was part of that foundation and working characteristics to determine the work piece fixture in the required position, then need to select some stability flat combination, These constitute a stable plane was fixed inthe work piece fixture set position on the clamp-profile structure, all balanced and torque, it has also ensured that the work features close to the work piece. Finally, it must be calculated and adjusted, assembly or disassembly be standard fixture components required for the position, so that the work piece firmly by clamping fixture in China. In accordance with this procedure, the outline fixture structure and equipped with the planning and recording process can be automated control.Structural modeling task is to produce some stable flat combination, Thus, these plane of the work pieces clamping force and will fixture stability. According to usual practice, this task can be human-machine dialogue that is almost completely automated way to completion. A man-machine dialogue that is automated fixture structure modeling to determine the merits can be conducted in an organized and planning fixture design reduce the amount of the design, shortening the study period and better distribution of work conditions. In short, can be successfully achieved significantly improve fixture efficiency and effectiveness.Fully prepared to structure programs and the number of material circumstances, the completion of the first successful assembly can save up to 60% of the time.Therefore fixture process modeling agencies is the purpose of the program has appropriate documents.中文翻译食品机械加工工艺机械加工是所有制造过程中最普遍使用的而且是最重要的方法。

厨房清洁背后的科学力量作文

厨房清洁背后的科学力量作文英文回答：Kitchen cleaning is not just a mundane chore; it is backed by the power of science. Understanding the science behind kitchen cleaning can help us effectively remove dirt, bacteria, and other contaminants, ensuring a safe and hygienic environment for food preparation.One important aspect of kitchen cleaning is understanding the chemistry of cleaning agents. Different cleaning agents have different chemical compositions, which determine their effectiveness in removing different typesof dirt and stains. For example, dish soap contains surfactants that break down grease and oil, while bleach contains chlorine that kills bacteria and disinfects surfaces. By understanding the chemical properties of cleaning agents, we can choose the right products for specific cleaning tasks.Another scientific aspect of kitchen cleaning is the importance of temperature. Heat can enhance the cleaning power of certain agents. For instance, hot water can help dissolve grease and oil more effectively. Additionally, high temperatures can kill bacteria and other microorganisms. This is why we often use hot water when washing dishes or cleaning countertops. On the other hand, cold water can be effective for removing certain stains, such as chocolate or blood, as it helps prevent the stain from setting.Furthermore, the physics of cleaning plays a role in kitchen cleaning. The physical action of scrubbing or wiping helps to dislodge dirt and bacteria from surfaces. The friction created by scrubbing breaks the bond between the dirt and the surface, allowing it to be easily removed. This is why we often use scrub brushes or sponges when cleaning pots, pans, or countertops. Additionally, the absorbent properties of materials like paper towels or microfiber cloths help to soak up spills and remove moisture, preventing the growth of bacteria.In summary, the science behind kitchen cleaning involves understanding the chemistry of cleaning agents, the impact of temperature, and the physics of cleaning actions. By applying this knowledge, we can effectively remove dirt, bacteria, and other contaminants from our kitchens, ensuring a safe and clean environment for food preparation.中文回答：厨房清洁不仅仅是一项乏味的家务，它背后有着科学的力量。

一种红薯淀粉打粉机[发明专利]

(19)中华人民共和国国家知识产权局(12)发明专利申请(10)申请公布号 (43)申请公布日 (21)申请号 201611137386.6(22)申请日 2016.12.12(71)申请人刘继顺地址 236200 安徽省阜阳市颍上县新集镇曹元存桥口队16号(72)发明人刘继顺　(74)专利代理机构深圳市龙成联合专利代理有限公司 44344代理人谢美萱(51)Int.Cl.B02C 13/20(2006.01)B02C 13/13(2006.01)B02C 13/284(2006.01)B02C 13/286(2006.01)B02C 23/10(2006.01)B02C 25/00(2006.01)B02C 19/20(2006.01)A23L 29/30(2016.01)(54)发明名称一种红薯淀粉打粉机(57)摘要本发明提供了一种红薯淀粉打粉机，包括：包括粉碎装置、过滤装置、研磨装置、过滤装置和收集装置，粗碎装置，包括粉碎箱，粉碎箱内设有物料注入通道，在通道内部并排设置有两个粗粉碎轴，在两个粗粉碎轴中间设有粉碎电机；研磨装置与粉碎装置活动地扣合连接，包括研磨箱，在研磨箱上部设有导料口连接研磨腔，通研磨箱内安装有研磨电机连接研磨座与研磨腔配合连接；收集装置，活动地安装在所述细碎部的细碎箱内。

本发明可以对同一物料通过两道粉碎工序进行研磨，提高破碎效率和破碎效果。

粉碎箱内设有粗过滤网，收集装置内设有精过滤网通过两道过滤后达到可直接食用细微颗粒，还设有电子秤组件，便于控制研磨量，同时粉碎装置和研磨装置可组合使用也可拆分单独使用。

权利要求书1页说明书4页附图4页CN 106824399 A 2017.06.13C N 106824399A1.一种红薯淀粉打粉机，其特征在于：包括粉碎装置、过滤装置、研磨装置和收集装置，粉碎装置，包括粉碎箱（1），在粉碎箱（1）上部设有物料注入口（101），所述物料注入口（101）顶部外侧设有活动封盖（6），其末端设有物料注入通道（102），在所述物料注入通道（102）内部并排设有垂直于通道轴线用于对物料进行初步粉碎的粗粉碎轴（103），所述粗粉碎轴（103）与粉碎电机（104）连接；研磨装置，包括研磨箱（2），所述研磨箱（2）与粉碎箱（1）以可拆卸扣合方式连接，在研磨箱（2）上部设有导料口（201），导料口（201）底部延伸设有研磨腔（202），在导料口（201）下方设有研磨座（203）与研磨腔（202）配合连接，所述研磨座（203）与研磨电机（205）连接，所述研磨座（203）下方设有研磨物容纳腔（204），在所述研磨物容纳腔（204）侧面设有排料通道（206），在研磨箱（2）下端设有收集装置容纳腔，所述收集装置容纳腔底部设有电子秤组件（5）；收集装置，活动地安装在所述研磨装置的研磨箱（2）内，用于承接排料通道（206）送出的物料；过滤装置，包括粗过滤网（105）和精过滤网（301），所述粗过滤网（105）倾斜设置于粗粉碎轴（103）下端并与粉碎箱（1）连接，所述的精过滤网（301）设于收集装置内部将收集装置分为主料收集盒（4）与次料收集盒II （3）。

将面粉过筛的英语作文

将面粉过筛的英语作文Sifting Flour。

Sifting flour is an important step in many baking recipes. It helps to aerate the flour, remove any lumps, and ensure that the flour is evenly distributed throughout the batter. In this article, we will discuss the benefits of sifting flour and how to do it properly.Benefits of Sifting Flour。

1. Removes Lumps: Flour can sometimes form lumps due to moisture or storage conditions. Sifting the flour helps to break up these lumps, ensuring that the batter is smooth and free of any clumps.2. Aerates the Flour: Sifting flour helps to aerate it, which means that it adds air to the flour. This is important because it helps to create a lighter, fluffier texture in baked goods.3. Ensures Even Distribution: Sifting flour helps to ensure that it is evenly distributed throughout the batter. This is important because it helps to prevent pockets of dry flour in the finished product.How to Sift Flour。

甘薯薄饼生产工艺流程

甘薯薄饼生产工艺流程英文回答：Sweet Potato Pancake Production Process.The production process of sweet potato pancakes involves several crucial steps:1. Raw Material Preparation:Harvesting and cleaning the sweet potatoes.Peeling and slicing the sweet potatoes into thin discs.Washing and draining the sliced sweet potatoes.2. Batter Preparation:Mixing flour (usually wheat or rice flour), water,and salt to form a batter.Adding grated ginger, spices (e.g., cinnamon, nutmeg), and sugar (optional) for flavor.3. Coating:Dipping the sweet potato slices into the batter to evenly coat them.4. Frying:Heating oil in a pan or deep fryer.Frying the coated sweet potato slices until they become golden brown and crispy.5. Draining and Seasoning:Draining the fried pancakes on paper towels to remove excess oil.Seasoning the pancakes with additional spices or powdered sugar (optional)。

淀粉科学实验的作文

淀粉科学实验的作文英文回答：Starch Science Experiment.In this science experiment, I investigated the effects of different variables on the properties of starch. I hypothesized that the type of starch, the concentration of starch, the temperature of the starch solution, and the presence of other solutes would all affect the viscosity, clarity, and gel strength of the starch solution.To test my hypothesis, I conducted a series of experiments in which I varied one variable at a time while keeping the other variables constant. I used different types of starch (cornstarch, potato starch, and wheat starch), different concentrations of starch (1%, 5%, and 10%), different temperatures (room temperature, 50°C, and 100°C), and different solutes (sugar, salt, and oil).I found that the type of starch, the concentration of starch, the temperature of the starch solution, and the presence of other solutes all had a significant effect on the properties of the starch solution.The type of starch affected the viscosity, clarity, and gel strength of the starch solution. Cornstarch producedthe highest viscosity, followed by potato starch and then wheat starch. Cornstarch also produced the clearest solutions, followed by potato starch and then wheat starch. Wheat starch produced the strongest gels, followed bypotato starch and then cornstarch.The concentration of starch affected the viscosity, clarity, and gel strength of the starch solution. Thehigher the concentration of starch, the higher the viscosity, the lower the clarity, and the stronger the gel strength.The temperature of the starch solution affected the viscosity, clarity, and gel strength of the starch solution. The higher the temperature of the starch solution, thelower the viscosity, the higher the clarity, and the weaker the gel strength.The presence of other solutes affected the viscosity, clarity, and gel strength of the starch solution. Sugar increased the viscosity and clarity of the starch solution, but decreased the gel strength. Salt decreased theviscosity and clarity of the starch solution, but increased the gel strength. Oil had no effect on the viscosity or clarity of the starch solution, but decreased the gel strength.中文回答：淀粉科学实验。

红薯面磨粉工艺流程

红薯面磨粉工艺流程英文回答：The process of making sweet potato flour involves several steps. First, the sweet potatoes are harvested and cleaned to remove any dirt or debris. Then, they are peeled and washed to ensure that only the flesh of the sweet potatoes is used. The peeled sweet potatoes are then cutinto small pieces to facilitate the drying process.After cutting, the sweet potato pieces are blanched in boiling water for a short period of time. This helps to remove any residual dirt or impurities and also softens the sweet potato pieces, making them easier to grind into flour. The blanched sweet potato pieces are then drained andcooled before proceeding to the next step.Once cooled, the sweet potato pieces are spread out on trays or racks and dried in a drying chamber or under the sun. The drying process can take several hours or even days,depending on the drying method used and the moisture content of the sweet potato pieces. The goal is to reduce the moisture content of the sweet potato pieces to a level where they can be easily ground into flour.After drying, the sweet potato pieces are ground into a fine powder using a grinding machine or mill. The resulting sweet potato flour is then sifted to remove any larger particles or impurities. The flour is then packed into bags or containers for storage or further processing.中文回答：制作红薯面磨粉的过程包括几个步骤。

甘薯粉丝(粉条)制作技术

甘薯粉丝(粉条)制作技术
张兴旺
【期刊名称】《现代农业科学》
【年(卷),期】2003(000)001
【摘要】@@ 一、主要漏粉设备rn淀粉合面机,不锈钢保温盆,配套电机4千瓦.功率小,效率高.rn真空合面机是出口创汇的企业必备产品.达到国际领先水平,可以调节真空度、芡软硬,停电不进水.在真空下做的粉丝内无气泡,亮度好,韧性大.
【总页数】2页(P47-48)
【作者】张兴旺
【作者单位】山东省临沐县蛟龙镇后利城107号
【正文语种】中文
【中图分类】TS2
【相关文献】
1.恒力牌甘薯粉丝和粉条 [J], 陈远洪
2.新甘薯制作粉条(粉丝) [J], 张兴旺
3.甘薯淀粉的生产及粉丝粉条 [J], 木泰华;张苗
4.新甘薯制作粉条(粉丝) [J], 张兴旺
5.新甘薯粉丝(粉条)制作技术 [J], 张兴旺
因版权原因，仅展示原文概要，查看原文内容请购买。

TheAnnularMicrow...

Advance Journal of Food Science and Technology 6(3): 395-397, 2014ISSN: 2042-4868; e-ISSN: 2042-4876 © Maxwell Scientific Organization, 2014Submitted: November 11, 2013 Accepted: November 26, 2013Published: March 10, 2014Corresponding Author: Ge Xinfeng, College of Electrical and Information Engineering, Xuchang University, Xuchang 461000, ChinaThe Annular Microwave Dryer Design and Study on HoneysuckleGeng Yuefeng and Ge XinfengCollege of Electrical and Information Engineering, Xuchang University, Xuchang 461000, ChinaAbstract: In order to dry fresh honeysuckle, microwave drying process were studied on fresh honeysuckle; and microwave drying apparatus on fresh honeysuckle is designed according to the drying process. The designed microwave dryer contains microwave generator, microwave dryer, dehumidifying systems, control system, transmission systems, microwave leakage inhibited mechanism and other components. The drying experiment is carried by the designed dryer, from the setting-to-work test, the design was success.Keywords: Microwave control system, microwave dryer, microwave drying, microwave power generatorINTRODUCTIONHoneysuckle is a traditional Chinese herbal medicine commonly used in China (Li, 1991); modern medical research shows that other than detoxification it also has antibacterial, antiviral, antipyretic, anti-inflammatory, hepatoprotective, hemostatic,antioxidant, immune regulation and so on. More and more pharmacological effects of honeysuckle were found, the market demand for honeysuckle is also a substantial increase. However, honeysuckle are saved after dried, honeysuckle drying process has become a hot research. Chen and Du (1997) studied hot air circulation drying process of honeysuckle and found that the drying effect using a higher temperature and high drying speed is better than a lower temperature and a long time drying, photogenic acid content is relatively low using hot air circulation drying and the medicinal value is small. Microwave drying effect is much better than the other drying methods by comparing the experimental result (Geng and Ge, 2013; Geng et al ., 2013). Microwave drying apparatus used in drying honeysuckle process is not reported because of the high cost of microwave apparatus. Microwave drying apparatus is designed based on microwave drying experimental results; and find the microwave drying conditions and the best process route on honeysuckle in this study. METHODOLOGY The whole structure and principle of microwave dryer:The whole structure of microwave dryer: The wholestructure of the apparatus is designed to be annulus according microwave drying process and basic principles of microwave drying honeysuckle and has structure compact, footprint small, material handling convenience and ease of continuous production. The microwave drying apparatus is assembled mainly by microwave generator, microwave dryer, dehumidifyingsystems, control system, transmission systems, microwave leakage inhibited mechanism and other components, shown in Fig. 1.The components design:The microwave generator: The microwave generator consists of a magnetron (2M210-M1 Panasonic), high-voltage transformer (700E-1 (AL)), high-voltage diodes (HVH-12) high-voltage capacitor (CH85 1.0 μF ±3% 2100VAC 50/60 HZ -10/85 internal discharge resistor,fuse (8A250V SICHERUNG FUSE). The microwave generator function is to generate microwave, honeysuckle is in high temperature under the microwave affecting and then play the effect of drying. The energy transport mechanism: The energy transport mechanism is to ensure the transmission of microwave energy. According to the distribution characteristics of microwave energy (Chen et al ., 1993), the apparatus is designed similar car headlights (Fig. 2); the role of the headlamp reflector is that gathered radiation from a point in a limited taper angle and produce a high luminous intensity. The design can make the microwave distribute uniformly and the drying effect is better. The design of microwave drying chamber: Since microwave energy are more concentrated in the dryingchamber, materials heating is rapid, especially for sheetmaterials heating and drying, therefore waveguide type drying chamber is selected. Designed ring-shaped tunnel microwave dryer made from galvanized tin, the upper wall opened a coupling port for inputting microwave; both sides of the upper wall has two rowsFig. 1: The whole structure figure of annulus microwave dryer1: Microwave drying zone; 2: The left microwaveleakage control mechanism; 3: Material handing area;4: The right microwave leakage control mechanism; 5:The microwave dryer framework; 6: Inverter motor; 7:Transmission systems; 8: Microwave dryer; 9:Waveguide mounting plate; 10: Parabolic waveguideassembly; 11: Microwave generator; 12: Microwavegenerator installation; 13: Cover; 14: DehumidifyingsystemsFig. 2: Shape of the energy transport mechanismof apertures for discharging moisture; in the middle sidewall provided with an observation window for observing the internal running (Wang, 2004). The microwave dryer size is designed according to size and volume of honeysuckle and how to make the electric field evenly distributed and drying efficiency. The drying efficiency determines the maximum size, the size and volume of honeysuckle and the uniformity of the electric field determine the minimum size under normal circumstances.Material transmission system: Honeysuckle transmission trays are set in the bottom of the microwave drying chamber, rubber roller is supported in the bottom of tray and located by the inner circular orbit guide wheel, the tray is driven by motor and frequency control of motor speed is used according to the thickness of honeysuckle and microwave power. Dehumidifying system: Air humidity inside the drying chamber is an important factor affecting drying efficiency. Vapor from honeysuckle is discharged continuously in drying process, if not discharged promptly the vapor from the chamber, it will reduce the drying efficiency and the discharged humidity is to be set thus can improve drying efficiency. Holes are opened the inner wall with 10 rows, 3 mm diameter and center distance of 8 mm. ventilation is installed outside the drying chamber and prevent condensation of water back, both preventing microwave leakage and ensuring the vaper discharged smoothly.The microwave leakage control mechanism:The microwave leakage control mechanism is disposed at both ends of the microwave dryer, the microwave leakage control mechanism installed in order to avoid harm to the human. The home heating microwave oven and industrial microwave drying apparatus leakage is stipulated as follows: at 50 mm distance from the apparatus, the microwave power cannot exceed 500 mW/mm2(2450 MHz) (Wang, 2004). The microwave leakage control mechanism of microwave drying apparatus is used hybrid-type mechanism (Zhang and Hong, 1999); suppressor is composed by comb-type attenuator and added absorbed material in the end.The principle of microwave dryer: Fresh honeysuckle contains a lot of water; the water molecules rub strongly in a very short time at sufficiently high frequency under the microwave effect, make the molecular motion increase, the temperature rise and while water in fresh honeysuckle evaporated in form of vapor. Surface temperature is slightly lower than temperature of the inner layer due to evaporative cooling, at the same time the heat is generated in honeysuckle and the vapor is formed continuously, so that pressure gradient is formed. Water in honeysuckle is discharged under impacting of pressure gradient, which is microwave drying principle (Hatibaruah et al., 2013).MICROWAVE DRYER PERFORMANCEANALYSISThe same mass with same quality is taken; drying fresh honeysuckle using different drying methods (natural drying, coal drying and microwave drying), then determined of photogenic acid content (Huang et al., 1996). The results are shown in Table 1.Table 1 shows that content of photogenic acid is the highest in microwave drying, the content of photogenic acid is higher in coal drying,and the content of photogenic acid is minimum.Table 1: Content of photogenic acid in different drying methods Drying method Sample No.Content of photogenic acid(peak area/peak height) Natural drying 16536318/383243 Coal drying 2 8913332/518366 Microwave drying 3 9671787/567369CONCLUSIONThe annular microwave dryer can be used for drying fresh honeysuckle and can realize continuous production, improved production efficiency and clean.A parabolic waveguide is used in microwave dryer, microwave distribution is more uniform in microwave dryer.REFERENCESChen, C.M. and G.X. Du, 1997. Honeysuckle herbs drying technology research [J]. J. Nanjing ForestUniv., 21(3): 48-50.Chen, D.S., R.K. Singh, K. Haghigh and P.E. Nelson, 1993. Finiteelement analysis of temperature distribution in microwave cylindrical potato tissue[J]. J. Food Eng., 18: 351-368.Geng, Y.F. and X.F. Ge, 2013. Experiment study on solid culture medium by microwave sterilization[J]. Adv. J. Food Sci. Technol., 5(5): 561-564. Geng, Y.F., X.F. Ge and D.X. Zhao, 2013. The microwave sterilizer design and study to thesolidified media of the edible fungi [J]. Adv.J. Food Sci. Technol., 5(9): 1160-1162. Hatibaruah, D., D.C. Baruah and S. Sandip, 2013.Microwave drying characteristics of Assam ctc tea(Camellia assamica) [J]. J. Food Process. Pres.,37(4): 366-370.Huang, L.Y., Z.Z. Lv and J.B. Li, 1996. Chemical constituents study of Chinese medicine honeysuckle [J]. Herbal Med., 27(11): 645-647.Li, T.R., 1991. Henan specialty-honeysuckle [J].Specialty Res., 3: 53-57.Wang, S.L., 2004. Application of the Microwave Heating Technology-dry and Sterilization [M].Machinery Industry Press, Beijing.Zhang, J.G. and L. Hong, 1999. Design and optimization of tunnel microwave heater leak-proofapparatus [J]. J. Tianjin Univ., Technol., 18(2):83-85.。

常见的厨房用料英语词汇

常见的厨房用料英语词汇常见的厨房用料英语词汇厨房中有许多的用料，品种杂多。

店铺整理了常见的厨房用料英语词汇，欢迎欣赏与借鉴。

Long rice 长米，较硬，煮前先泡一个小时Pudding rice or short rice 短米，较软Brown rice 糙米Thai Fragrant rice 泰国香米Glutinous rice 糯米Strong flour 高筋面粉Plain flour 中筋面粉Self- raising flour 低筋面粉Whole meal flour 小麦面粉Brown sugar 砂糖（泡奶茶、咖啡适用）dark Brown Sugar 红糖（感冒时可煮姜汤时用）Custer sugar 白砂糖（适用于做糕点）Icing Sugar 糖粉Rock Sugar 冰糖Noodles 面条Instant noodles 方便面Soy sauce 酱油，(分生抽浅色及老抽深色两种)Vinger 醋Cornstarch 太bai粉 (受热不发粘,与薯粉有截然不同的区别, 薯粉是遇水不容解受热后发粘, 虽然它们都是白的., 朋友们做菜时小心啊, 用错了别找俺.哈哈.)Maltose 麦芽糖Sesame Seeds 芝麻Sesame oil 麻油Oyster sauce 蚝油Pepper 胡椒Red chilli powder 辣椒粉Sesame paste 芝麻酱Beancurd sheet 腐皮Tofu (Bean curd) 豆腐Monosodium glutamate 味精Chinese red pepper 花椒Salt black bean 豆鼓Dried fish 鱼干Salted fish 咸鱼(广东人吃的多,褒汤,炒饭等等, 炒饭用马鲛鱼最好. ）Sea vegetable or Sea weed 海带Green bean 绿豆Red Bean 红豆Black bean 黑豆Red kidney bean 大红豆Dried black mushroom 冬菇Pickled mustard-green 酸菜Silk noodles 粉丝Agar-agar 燕菜Rice-noodle 米粉Bamboo shoots 竹笋罐头Star anise 八角Wantun skin 馄饨皮chestnut 粟子Tiger lily buds 金针Red chinese date (Jujube) 红枣(这个容易记)Water chestnuts 荸荠罐头Mu-er (black muchroom)木耳Dried shrimps 虾米Cashewnut 腰果bake 烘beat 打blender 搅拌机boil 煮bottle cap opener 瓶盖启子broil， grill 烧烤chop 切碎cooker 灶corkscrew 开塞钻cover， lid 锅盖deep-fry 炸dice 切丁dishwasher 洗碗机drain 捞draining board 沥水板electric wok 电炒勺food processor 食品加工机fruit and vegetable juice extractor 果汁机fry 煎鸡蛋frying pan 煎锅grate 磨handle 锅把handle 锅耳kettle 水壶knead 和ladle 勺mash 捣，捣成泥microwave 微波炉peel 削，削皮pot 锅pressure cooker 压力锅pressure valve 压力阀refrigerator-freezer， fridge-freezer 冰箱roast 烤rolling pin 擀面杖shell 剥，剥皮shred 切丝sift 筛slice 切片steam 蒸stew pot 炖锅teapot 茶壶toaster 烤箱toss吐司。

食品业用机械及部件中英文对照

食品业用机械及部件中英文对照食品业用机械及部件中英文对照食品业用机械及部件中英文对照c070111 豆芽机bean sprout machinec070103 粉条机vermicelli machine070295 和面机kneading machines070038 搅乳器churns070240 精榨机presses (smoothing –)c070105 馒头机steamed breadc070104 面包机bread machine070266 磨面机flour mill machines070046 奶油机butter machinesc070098 碾米机grinding rice machine070053 碾面机flour mills070263 碾碎机grinding machinesc070101 切面机cutting noodle machinec070117 酸奶机acidophilus milk tool070166 剔肉机fleshing machinesc070115 贴标机stick mark machinec070116 屠宰机slaughter machinec070110 洗罐机washing jar machine070346 香肠机sausage machines070454 削皮机peeling machinesc070100 压面机press flour machinec070107 榨油机oil mill070222 制酪机dairy machines070356 制糖机sugar making machinesc070097 砻谷机hulling millc070106 包饺子机making dumpling machine 070288 切面包机bread cutting machinesc070102 饼干印形机biscuit marking machinec070108 甘蔗压榨机sugarcane presser070087 离心碾磨机centrifugal mills070065 瓶子冲洗机bottle washing machines 070083 乳脂分离器cream/milk separatorsc070114 食品包装机foodstuff pachaging machine 070455 蔬菜轧碎机grating machines for vegetables c070112 水果剥皮机fruit barker070296 制食用酱机edible pastes making machines 070211 绞肉机（机械）meat choppers [machines] 070121 切根机（机器）turnip cutters [machines] 070211 碎肉机（机械）meat mincers [machines]070121 根切片机（机器）root slicers [machines]c070370 食品工业用磨浆机juice grinder for food industry070423 制食品用电动机械food preparation machines, electromechanicalc070109 罐头工业用机器设备can equipment070059 渣滓收集机（机器）mud catchers and collectors [machines]c070113 胶体磨（食品工业用）colloid grinder070263 碾碎机rammers [machines]070263 碾碎机crushing machines070065 瓶子冲洗机bottle washing machines070083 乳脂分离器cream/milk separators070455 蔬菜轧碎机grating machines for vegetables070059 渣滓收集机（机器）mud catchers and collectors [machines]制茶工业用机械c070093 烘干机drying machinec070095 解块机unravel machinec070090 揉捻机knead entwist machinec070092 杀青机removing green machinec070091 萎凋机wither machinec070094 斜锅机slanting pan machinec070096 压茶砖机press brick tea machinec070089 制茶机械make tea equipment酿造、饮料工业用机械070066 酿造机器brewing machines070102 果酒榨汁机presses070315 电动制饮料机beverage preparation machines, electromechanical070163 汽水制造设备aerated water making apparatus070164 制矿泉水机械mineral water making machines070056 汽水饮料制造机aerated beverages making machines070012 抽啤酒用压力装置beer (apparatus for drawing up –)under pressure)070102 （榨取酿酒用的葡萄汁的）榨汁机presses (wine –) 070164 制矿泉水机械mineral water making machines070056 汽水饮料制造机aerated beverages making machines烟草工业用机械070255 烟草加工机tobacco processing machines070103 工业用卷烟机cigarette machines for industrial purposes食品业用机械及部件中英文对照相关内容:。

英语科技文翻译

65Mn钢锯齿激光淬火的组织和硬度研究The Laser-quenching Texture and Hardness Research of 65-Mn Steel Sawtooth摘要：使用Nd:YAG脉冲激光器对65Mn钢锯齿进行表面强化，研究了不同激光淬火工艺参数对表面硬化层的影响。

使用光学显微镜和维氏硬度计对不同激光淬火工艺条件下的试样进行显微组织分析和硬度测试。

结果表明：各组试样均完全淬透，激光淬火后组织全部为马氏体，试样硬度均显剧提升。

其中1号工艺参数淬火区硬度分布均匀，硬度为60HRC，满足生产要求。

Abstract: In this study, the effect of different laser-quenching craft parameters on the surface hardened case of 65-Mn steel sawtooth was strengthened using Nd:YAG pulsed laser. Samples under diverse laser-quenching conditions were analyzed the microstructure and tested the hardness, exploiting optical microscope and Vickers. The results indicated that all groups of samples are absolutely quenched, all tissues are martensite, and their hardness is dramatically improved after they were quenched in the pulsed laser. Especially the hardness of the first craft parameters quenched area equably distribute, which is 60 HRC, fitting productive request.引言：65M钢是一种强度较高，具有一定韧性和塑性的合金钢，其广泛应用于生产金属冷切圆锯片。

甘薯熟制全粉面包的研制

甘薯熟制全粉面包的研制作者：刘诗琪闫荣来源：《食品安全导刊·中旬刊》2022年第07期摘要：以高筋小麥粉为基准，添加甘薯熟制全粉，以感官评价为指标，通过单因素和正交实验探究甘薯熟制全粉、白砂糖、酵母对面包品质的影响，制备出感官品质最佳的甘薯全粉面包。

结果表明，在甘薯熟制全粉最佳添加量15%、白砂糖添加量15%、酵母添加量1.5%、盐1%、鸡蛋10%、黄油10%、水50%及面包改良剂1.0%的配方下，制备出的面包感官评分最高。

关键词：甘薯全粉;面包;感官评价Study on the Formula of Sweet Potato Powder BreadLIU Shiqi， YAN Rong*（College of Life Engineering， Shenyang Institute of Technology， Fushun 113122，China）Abstract： The processing technology of the bread made by sweet potato powder and strong flour was studied. Through single factor and orthogonal experiment， the effects of sweet potato power， white granulated sugar and yeast on the quality of the bread were investi-gated to determine the optimum formula. The results showed that the highest sensory score of the bread was obtained under the optimal addition of 15%， 15% sugar， 1.5% yeast， 1% salt， 10% egg， 10% butter，50% water and 1.0% bread improver.Keywords： sweet potato whole flour; bread; sensory evaluation我国甘薯的种植面积大、产量高，甘薯加工行业发展具有极大优势[1]。