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

双语例句

• 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。

• lotus-seed starch更多例句

词组短语

短语

• lotus -seed starch edible film 莲子淀粉可食膜

• lotus-seed starch更多词组

专业释义

机械工程

• 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。