Degradation of biomaterials and foods during thermal drying is caused mainly by their thermo - and xero - labile properties 摘要生物物料和食品在熱力干燥過程中的質(zhì)量退化主要是由其熱濕不穩(wěn)定特性導(dǎo)致的。
The relationships between the contents of labile p and algae - available p in the soils and the content of olsen - p or total p in the soil reached significantly or extremely significant level , respectively Cacl _ 2浸提磷或naoh浸提磷與土壤全磷或土壤有效磷含量有顯著的相關(guān)性。
It not only constraint the development of state economy , but also increase polarize very probably , result in labile factor and serious potential problem for social security 解決的不好,它不但會(huì)制約社會(huì)經(jīng)濟(jì)的發(fā)展,而且很有可能加大兩極分化,造成不穩(wěn)定因素,為社會(huì)安全帶來巨大隱患。
Therefore both non - intensive temperature procedure and shorter treatment time ( especially in the period when moisture content is still high for xero - labile materials ) applied in processing are suggested to enhance quality retention 因此為保持干燥后產(chǎn)品的質(zhì)量,常采用較溫和的干燥條件,以及減少物料在高含水率階段的干燥時(shí)間。