freeze-thaw stability
英 [friːz θɔː stəˈbɪləti]
美 [friːz θɔː stəˈbɪləti]
（胶乳）冻凝融解稳定性
双语例句
- Freeze-thaw cycle stability test methods for compounded latex
合成胶乳的冻结-融化循环稳定性试验 - The results showed that OSA modified waxy corn and rice starches had higher paste clarity, lower retrogradation and better freeze-thaw stability than their respective native counterparts.
结果表明：辛烯基琥珀酸酐改性使糯玉米淀粉和大米淀粉糊的透明度提高、凝沉性降低、冻融稳定性得到改善。 - Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.
除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。 - The freeze-thaw stability had relation with the total starch of potato granules;
冻融析水力与马铃薯总淀粉含量有关； - The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;
结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、热稳定性差； - Research of Freeze-Thaw and Store Stability of Aqueous Polyurethane Dispersion with High Solid Contents
高固含量水性聚氨酯分散液的耐冻融性和储存稳定性研究 - Comparing with the original starch, the paste transparency, apparent viscosity, freeze-thaw stability and retrogradation resistance of the modified starch remarkably increase, but show no advantage in resistance to shearing stress and tolerance to electrolyte ( NaCl).
酯化淀粉糊化特性分析结果显示：糊透光率、黏度、冻融稳定性及抗凝沉性较原淀粉有显著提高，而抗剪切特性、抗电解质特性与原淀粉相比无明显优势。 - The transparency, the freeze-thaw stability, the solidification-sedimentation capacity and the specific properties of magma of four kinds of commonly used starches ( including corn starch, tomato starch, tapioca and wheat starch) were studied and compared.
主要研究了四种常用淀粉（玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉）的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性，并进行比较。 - Modified KGM was shown to be superior to the raw Konjac Glucomannan in viscosity, transparency, freeze-thaw stability and fungistasis.
改性KGM溶胶透明度、粘度、冻融稳定性及抗菌性明显改善，并且改性KGM膜耐洗刷性比未改性KGM膜明显增强。 - Comparative study has been carried out between millet starch and maize starch in the aspect of paste properties, including clarity, freeze-thaw stability, gelatinization viscosity changes, agglutination stability, swelling power, acid hydrolysis, enzymatic digestibility, gelatinization enthalpy and me-diums'effect.
对小米淀粉和玉米淀粉糊性质进行较详细比较研究，包括透明度、冻融稳定性、凝沉性、膨胀力、酸解、酶解，和介质对糊粘度性质影响。 - The effects of types and amounts of emulsifiers added, alcohols, pH values and solids content on the freeze-thaw stability of carboxylated styrene-butadiene latex were investigated. The recipe of antifreezer was 70% antifreezer ⅰ and 30% antifreezer ⅱ.
考察了后添加乳化剂种类与用量、醇类、pH值、固含量对胶乳冻融稳定性的影响，确定了羧基丁苯胶乳的防冻剂配方（0.7份防冻剂Ⅰ和0.3份防冻剂Ⅱ）。 - The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。 - This paper determinates the transparency, freeze-thaw stability and viscosity properties of several modified starches, discusses their influence to the retentiveness, emulsibility and gel characters of hen surimi and the relations between the properties and the effect of application.
本文测定了几种变性淀粉的透明性，冻融稳定性和粘度特性，以及它们对鸡肉糜保水性，乳化性和凝胶特性的影响，探讨了淀粉本身特性与应用效果的关系。 - The separating water rate of Chestnut starch paste freeze-thaw one time was 37%, which was better than corn starch paste and potato starch paste in freeze-thaw stability.
板栗淀粉糊冻融一次后的析水率为37%，比玉米淀粉和马铃薯淀粉要好。 - The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。 - Carboxylic amphoteric starch paste had better stability against acid and alkali, shearing and better freeze-thaw stability, higher clarity.
羧基型两性淀粉的糊液抗酸碱、剪切的能力较原淀粉明显提高，透明度及冻融稳定性较原淀粉也有显著提高。 - Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。 - The results indicated that the cross-linked starch was good in freeze-thaw stability, anti-retrogradation, anti-shearing ability and anti-acid ability, and had certain degree of transparency, swelling power and solubility.
结果表明：用环氧氯丙烷交联后的小麦淀粉具有良好的冻融稳定性、抗老化性、抗剪切力、抗酸性和一定的透明度、溶解度和膨润力。 - The effects of substitution degree on paste viscosity, clarity, freeze-thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。 - The results show that compare with the Colocasia esculenta schott starch, the starch phosphate ester has properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics are improved, and paste viscosity is decreased.
结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化，透明度高，沉降稳定性好，冻融稳定性和抗霉菌能力有所改善，糊黏度减小。 - This paper describes the preparation of a polyvinyl formal emulsion with less free formal content, good freeze-thaw stability and excellent initial viscosity after formalization and oxidation of polyvinyl alcohol emulsion.
通过对白乳胶缩醛、氧化的工艺，制得游离甲醛含量低、冻融稳定性好、初粘性好的聚乙酸乙烯酯缩醛白乳胶。 - Both Castanea starches performed high enzymatic hydrolyzation, low clarity, strong retrogradation and bad freeze-thaw stability.
锥栗和茅栗淀粉糊具有酶解率较高、透明度低、凝沉稳定性强、冻融稳定性很差的特性； - The results indicated that the green soybean carboxymethyl starch has good properties of freeze-thaw stability, higher clarity, strong anti-mycotic and anti-retrogradation characteristics.
结果表明，绿豆羧甲基淀粉冻融稳定性好，抗霉菌能力及抗老化能力强，透明度高。 - Brabender viscosity, freeze-thaw stability and transparency of the modified starches were compared.
作者用不同醚化程度的羟丙基木薯淀粉进行试验，测定其Brabender粘度性质、冻融稳定性和糊透明度。 - The paste clarity, freeze-thaw stability and rheological properties of the product were investigated.
研究了产品糊的透明度、膨胀度、冻融稳定性和流变学特性，并通过红外光谱对产品的微观结构进行表征。 - The influences of difference property polyvinyl alcohol as protective colloid on performance of polyvinyl acetate emulsion through analysis of emulsion particle shape, compression shear strength, viscosity, freeze-thaw stability were discussed.
通过对乳液的粒子形态、压缩剪切强度、粘度、冻融稳定性的分析，讨论了不同性质的聚乙烯醇作为保护胶体，对聚醋酸乙烯乳液胶粘剂性能的影响。 - The freeze-thaw stability of the waxy corn starch paste is poor and its retrogradation properties is not good as the corn starch and the tapioca starch; but, its solubility, swelling power and transmission rate are higher than the corn starch.
糯玉米的冻融稳定性较差，凝沉特性不及玉米淀粉和木薯淀粉；溶解度、膨胀势、透光率都高于玉米淀粉。 - Buckwheat resistant starch had a high paste temperature, good stability in cold and heat paste, high quality of freeze-thaw stability.
荞麦抗性淀粉的糊化温度高，冷、热糊稳定性好，具有较好的冻融稳定性。 - Compared with other grain starchy feeds, buckwheat starch has the features of higher peak viscosity, heat viscosity and ultimate cold viscosity, lower aging rate and lower gel dehydration contractility as well as good freeze-thaw stability, etc., which is a new starch resource.
与谷物类淀粉相比，荞麦淀粉具有较高的峰粘度、热粘度和最终冷粘度，较低的老化速率和凝胶脱水收缩性以及良好的冻融稳定性等特性，是一种新型的淀粉资源。 - The solubility, swelling power, clarity, freeze-thaw stability, retrogradation and the stability of the viscosity that could be affected by DS were discussed.
探讨了DS对溶解度、膨胀率、吸水率、透明度、冻融稳定性、抗凝沉性和黏度热稳定性的影响。