boiling time

Using boiling-gravity grease separation technology, main influencing factors in separation of grease from food residue, such as boiling time and boiling temperature were studied.

采用蒸煮-重力法油脂分离技术，对影响餐饮垃圾油脂分离的主要因素蒸煮时间和蒸煮温度进行了实验研究。

互联网摘选

a comparison on endotracheal canula disinfection effect undergoing different boiling time

煮沸消毒气管内套管时间探讨

互联网摘选

The effect of three kinds of factors on the content of cellulose, such as the alkalinity, sulfide degree and boiling time, was studied and the SEM of the boiled cellulose was observed.

研究了蒸煮工艺中总碱量、硫化度以及蒸煮时间与纤维素含量的关系，并采用扫描电镜对蒸煮后的纤维进行了观测。

互联网摘选

The silane self-crosslinked LLDPE material without boiling was made in this paper by introducing the water-carrying agent into the silane grafted LLDPE, which overcome the disadvantage including the time and energy consumption, lower production efficiency of the traditional boiled process.

由于传统的水煮工艺耗能耗时，生产效率较低，本文通过在硅烷接枝LLDPE中引入产水剂，制得了免水煮的硅烷自交联LLDPE材料。

互联网摘选

Besides, prolonging boiling time and strengthening boiling intensity could greatly decrease acetic acid content on the premise that wort quality was guaranteed.

另外，在保证煮沸麦汁质量的前提下，增加煮沸时间和强度能大量减少乙酸含量。

互联网摘选

The optimal reaction conditions were determined: the concentration of hydrochloric acid was 3%, boiling time was 4 h, calcination temperature was 550 ℃.

对新方法制备白炭黑的工艺条件进行了研究，确定了反应的最佳工艺条件：盐酸质量分数为3%，煮沸时间为4h，煅烧温度为550℃。

互联网摘选

The effects of boiling time on the quality of bagasse liquor were investigated.

研究用恒温水浴锅作热源时蔗渣蒸煮液不同蒸煮时间对甘蔗品质指标的影响。

互联网摘选

Water quality, acid added and wort boiling time were the main factors which affected the buffer capacity of wort on the condition that the main component of wort was given, and the bigger buffering capacity, the more higher alcohols content.

在麦汁主要成分给定的情况下，水质、外加酸以及麦汁煮沸时间是影响麦汁缓冲容量的重要因素，缓冲容量愈大，高级醇含量愈高。

互联网摘选

Low pressure boil and short boiling time can ensure the freshness of the malt liquid.

采用低压煮沸，减少煮沸时间，保证麦汁的新鲜度。

互联网摘选