基本解释：混浊度测定法
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Alcoholic drink products can always give rise to turbidity and sedimentation due to some physiochemical and biochemical reasons.酒类产品因物理化学和生物化学等原因常产生混浊沉淀的现象,需要加入各种澄清剂以去除沉淀物质,使酒液获得长期的稳定性,因此澄清处理是酒类生产中的一个重要的环节。
The turbidity mainly covers protein haze,brownish black color precipitate,inorganic salt precipitate,alkali haze,and higher fatty acid and ester precipitate.因配制酒中各溶解成分的溶解度条件的改变而易产生混浊,混浊的原因有:蛋白质混浊、棕黑色沉淀、无机盐沉淀、碱性混浊和高级脂肪酸酯混浊;除浊法有澄清剂法、超滤法和冷冻法,冷冻法除浊对配制酒的口感质量与除浊效果比其他两种方法好。
Effects on Apple Juice Concentrate Re-haze with Polyphenols and Proteins;多酚和蛋白质对苹果浓缩汁二次混浊的影响
Morphological analysis of the second haze in concentrated apple juice;苹果浓缩汁二次混浊物的形态分析
Main components in hazed concentrated apple juice were analyzed and compared with the normal juice.通过比较正常果汁和二次混浊果汁的主要化学成分,研究2种果汁主要成分的区别,以揭示果汁二次混浊的主要成分。
Progress in research on cloud stabilization of citrus juices;柑橘类果汁混浊稳定化研究进展
The problems of the browning of chestnut and the cloud of juice in the processing of chestnut can are studied.对板栗罐头加工过程中栗果褐变和糖液混浊现象的问题进行了研究,结果表明在煮制中添加0。
How to prevent and reduce turbidness in acid Sn plating bath;怎样防治和减少酸性镀锡液的混浊现象
