本文介绍了该烘烤器的结构和冷、热罐的烘烤试验情况。
The structure and cold and hot tests of the ladle drying system have been introduced in this paper.
通过正交试验法，分析了巧克力花生豆制备过程中，油炸的最佳条件及巧克力粉的最佳配比和最佳烘烤条件。
The optimal condition for deep fry of cho-peanut bean and roasting of chocolate powder and optimum formulation for chocolate powder were studied by orthogonal experiment.
本试验以饼干、芝麻薄脆为例，探讨了不同苦荞烘烤保健食品的生产工艺，技术及配方。
The technological processes, techniques and formulas for baked buckwheat health food were studied in the experiments of making biscuit and sesame cake.
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