Chinese translation for "sensory quality"
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- 感觉性质
Related Translations:
- Example Sentences:
| 1. | The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )
摘要采用广义回归神经网络分别对烤烟的主要化学成分与香气质、香气量、杂气、刺激、馀味、劲头和烟气浓度等感官质量进行建模。 | | 2. | The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics . the major factors are analyzed with regression analysis to control the quality of the product
摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。 | | 3. | The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months
结果表明：随着稻谷储藏期的延长，米粉加工的成型及散粉质量可以得到明显改善；米粉吐浆值及酸度呈现增加趋势；成品含水量呈现下降趋势；用储藏期为9个月的稻谷加工的米粉断条率为零；当储藏期超过21个月时，感官品质开始下降；综合考虑米粉各品质指标，确定储藏期为9 ~ 11个月的稻谷较适宜加工高品质的米粉。 | | 4. | The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality , total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity , content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0 . 99 % and 1 . 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar , better vinegar aroma , and improve vinegar quality ; and the optimum use level of dry yeast was 0 . 2 % ( for main grains )
摘要生香活性干酵母的食醋生产应用试验表明，试验样的感官质量及其总酸、总酯含量均比对照样有所提高；试验样（蒸馏液）香气成分的数量、含量和种类均比对照样（蒸馏液）多，尤其乙酸乙酯、乳酸乙酯的含量分别提高0 . 99 %和1 . 22 % ；应用生香活性干酵母可提高食醋中香气成分的含量，改善了食醋香气，提高了食醋质量；生香活性干酵母的适宜用量为0 . 2 % （对主粮） 。 |
- Similar Words：
- "sensory presbycusis" Chinese translation, "sensory process" Chinese translation, "sensory processing" Chinese translation, "sensory projection area" Chinese translation, "sensory projection system" Chinese translation, "sensory radicular neuropathy" Chinese translation, "sensory reaction" Chinese translation, "sensory receptor" Chinese translation, "sensory receptors" Chinese translation, "sensory reflex nystagmus" Chinese translation
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