草莓也只是与蔗糖结晶洒。
Strawberries were also just sprinkled with crystallized sucrose.
此外，草莓浸泡在氯化钙溶液之后，他们与蔗糖结晶洒。
In addition, strawberries were dipped in calcium chloride solution after which they were sprinkled with crystallized sucrose.
针对蔗糖结晶过程的控制特点，设计模糊自适应PID控制器。
The fuzzy self-adaptive PID controller was designed according to the characteristic of sugar crystal process in this paper.
本文分析了蔗糖结晶的理论，影响结晶的因素有糖液浓度、 温度、 粘度、纯度和杂质。
Therefore, it is of great importance to enhance sucrose crystallization with no influence on the quality of crystal.
研究蔗糖结晶过程的晶体粒度分布对提高蔗糖质量和蔗糖连续结晶的实践具有明显的指导意义。
It is very significant to study the crystal size distribution in the industrial sucrose crystallization for the quality of sucrose crystals and continuous sucrose crystallization.
从理论分析意义看，运用智能控制技术控制蔗糖结晶过程，实现蔗糖生产过程的自动化应该是可行的。
From the theory, it is feasible to achieve the automation of sugar crystal process by employing the intelligence control technology.
针对蔗糖结晶过程控制中存在的模型复杂性和检测困难等问题，建立了蔗糖结晶过程的遗传神经网络模型。
In view of the model nonlinearity, the complexity, and the measuring difficulty in the crystallizing process of cane sugar, a genetic neural network model is established.
本文的主要工作就是基于间歇式入料蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法，以提高蔗糖结晶的速度、缩短煮糖时间、降低能耗。
This paper demonstrates the efficient method of process control based on the batch raw sugar crystallization mechanism model to improve the crystal rate , shorten the crystal time and the wastage.
本文的主要工作是基于蔗糖结晶机理模型的基础上研究蔗糖结晶过程控制的有效方法，以提高蔗糖结晶的速度、缩短煮糖时间、节约能源和提高产品质量。
This work demonstrates the efficient method of process control based on the batch raw sugar crystalliser model to improve the crystal rate and shorten the crystal time.
在许多食品中，蔗糖的粉末结晶；而是以一种提纯水溶液即液态糖来运输的。
FOR many food product applications, sucrose is not crystallized; rather, it is shipped as a refined aqueous solution known as liquid sugar.
本文以蔗糖过饱和溶液为研究对象，研究了声场对糖液结晶，尤其是对晶体生长的影响。
In this paper, it is discussed that sonic field influences the crystallization of the sugar solution, especially on the crystal growth.
葡萄糖全糖粉具有不返潮、不结晶析出等特点，在食品工业中可代替部分蔗糖与淀粉糖浆。
With the properties of avoiding deliquescence and crystallization, the whole sugar powder can be applied extensively in food industry instead of part of cane sugar or starch syrup.
采用共结晶技术将薄荷醇嵌入蔗糖，得到一种稳定、干燥的蔗糖—薄荷醇共结晶产物，并对共结晶的基本原理及工艺条件进行了探讨。
In this paper, stable and dry cocrystallized sugar menthol product was prepared. The theory and the technology of sugar cocrystallization were studied.
采用共结晶技术将薄荷醇嵌入蔗糖，得到一种稳定、干燥的蔗糖—薄荷醇共结晶产物，并对共结晶的基本原理及工艺条件进行了探讨。
In this paper, stable and dry cocrystallized sugar menthol product was prepared. The theory and the technology of sugar cocrystallization were studied.
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