研究了碱法分离板栗壳木质素的工艺条件。
Technical conditions of isolating lignin from chestnut shell were studied.
研究了板栗壳棕色素的提取及其理化性质。
The extraction of brown pigment from chestnut shells and its physicochemical properties was studied.
探讨了板栗壳色素在拟巧克力奶和拟巧克力蛋糕中的应用。
Application of the brown pigment in mimic chocolate milk and mimic chocolate cake was discussed.
对板栗壳棕色素的提取条件、工艺以及该色素的抗氧化、抑菌性进行了研究。
The extracting method and technology of the brown pigment from chestnut shells were studied.
用准静态压缩试验，对影响板栗破壳力的不同因素——加载方向、板栗大小、加载速率、板栗含水率以及板栗的几何形状进行了分析。
The effects of different factors, such as the loading direction, the size, the loading speed, the water content and geometry shape, on the chestnut shelled force were investigated in this manuscript.
由此可知，可采用有限元方法对板栗的破壳机理进行模拟。
Thus it may be known, may use the finite element method to carry on the simulation to Chinese chestnut's broken shell mechanism.
由此可知，可采用有限元方法对板栗的破壳机理进行模拟。
Thus it may be known, may use the finite element method to carry on the simulation to Chinese chestnut's broken shell mechanism.
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