本研究为果渣资源的综合利用提供了应用依据和技术支持。
The study can provide application foundation and technical support for comprehensive utilization of apple pomace .
变温压差膨化干燥是一种新型的果蔬干燥技术，在胡萝卜加工中的应用还处于起步阶段。
As a method of drying, the explosion puffing drying at variable temperature and pressure difference is a new technology.
本试验对菜用大豆栽培技术与果荚可溶性糖含量的关系作了初步研究。
The experiment studied on the relationship between culture techniques and soluble sugar content in fruit of vegetable soybean.
研究了柿果膳食纤维饮料的加工工艺技术和生产条件，并对柿果的脱涩方法和膳食纤维的测定方法进行了探讨。
The processing technology and production conditions for persimmon dietary fiber drink are studied. In addition, the methods of deastringenting persimmon and determining dietary fiber are introduced.
对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
2003年参加第五届全国烹饪技术大赛果蔬雕刻北京赛区荣获金奖第一名。
In 2003 to participate in the Fifth National Fruit and Vegetable Carving Competition cooking Beijing won the gold medal for the first division.
本研究以果蔗为实验材料，利用同源克隆技术克隆了ACO基因，并对该基因做了相关研究。
In this study, using chewing cane as experimental materials, cloned ACO gene by homology cloning techniques and made some other researches on it.
虽然能量吸收和声音、超音振动技术可反映采后果蔬内部的损伤情况，但这两种技术仅用于对果蔬挤伤敏感性的分析。
Energy absorption and sonic and ultrasonic vibration may reflect the status of internal damage, but both techniques are more suitable for assessing bruise susceptibility.
大容器无菌保藏是果蔬半成品保藏的新技术，适用于番茄酱、蔬菜汁等。
Aseptic preservation in tank is an advanced technology to prevent spoilage of half-finished fruit and vegetable products.
本文对果蔬的生理特征、保鲜机理和保鲜技术进行了比较系统的研究。
The physiological characteristic, fresh keeping mechanism and fresh keeping technology of fruits and vegetables were systematically studied.
为创造更高附加值，就必须提高椰果生产技术含量，进行高标准加工。
To create higher value-added, it is necessary to improve the Coconut production technology content, high-standard processing.
最后展望了酶法技术生产果葡糖浆的发展趋势。
Finally, it looks ahead the prospects of the enzyme techniques …
本文对质量指纹技术在酒类、果蔬、食用油及奶油、肉及肉制品的开发应用现状进行了综述。
It is reviewed the technology of quality fingerprint spectrum on alcohol, wine, beer, fruit, edible vegetable oil, butter, meat and its products in this paper.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides basic technical parameters for producing crisp fruit-vegetable slice with vacuum low -temperature frying technology. Experiments were done with self-made small scale test-bed.
介绍了一种无花果果奶的工艺流程、操作要点、产品配方等，并对有关的技术要求进行了讨论。
The technical process, operation and formula for producing a kind of fig fruit milk was introduced. The key technological requirements were discussed.
又从采种育苗、造林技术、促进实生幼林早实早丰技术等方面，记述了青刺果的人工栽培技术，为建立青刺果人工原料基地提供了技术支持。
The cultivation technology such as seed collection, seedling raising, planting, and the methods for promoting the early fruiting and high yield of young forest was introduced as well.
本文主要介绍了果蔬保鲜原理，影响因素，当前的果蔬保鲜技术及今后保鲜技术发展趋势。
The paper has introduced the theory of keeping verdure of fruit and vegetable, the factors, the technology of keeping verdure today and the direction in the future.
本文以无刺大果沙棘—太阳品种的幼嫩器官为组织培养的繁殖材料，研究了无刺大果沙棘的组织培养技术。
Using the organ of nonthorny big fruit seabuckthom as the experimental material, this paper studied the technology of the tissue culture of nonthorny big fruit seabuckthom.
然而，由于真空油炸机理的复杂性，其技术的开发主要依赖于反复实践摸索，果蔬脆片还存在脂肪含量较高，产品优质率低等不足。
However, because of the complexity at vacuum frying mechanism, its developments mainly rely on practice time after time, thus there are some defects in higher fat content and poorer qualities.
实验研究表明，利用食品冰温技术冷藏水果和蔬菜，可以抑制果蔬的新陈代谢，使之处于活体状态。
The research showed that the ice - temperature technology used in the fruit and vegetable's freeze storage can restrain the metabolism, and keep up them in the living state.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology. Experiments were done with self-made small scaled test-bed.
本文综述了真空冷却技术在花卉、果蔬和熟肉中的应用研究现状以及目前真空冷却技术理论研究的进展。
This paper reviewed the recent developments of the application of vacuum cooling in vegetables, fruits cut flowers, and meats and the mechanism of vacuum cooling.
综述了国内外果蔬粉的加工现状，果蔬粉的主要加工工艺，高新技术在果蔬粉加工中的应用，以及果蔬粉在食品工业中的应用。
The status of fruit-vegetable powder process, the mainly processing craft and the application of new technique, and its application in food industry were introduced in this paper.
本文阐明了计算机技术即通信监控系统在电力通信网中的产生，结构、功能及应用的果。
The emergence, structure, function and application of the communication monitoring system in the telecommunication net were discussed in the paper.
介绍了红富士苹果果实套袋前的管理、套袋方法和摘袋方法及时期、套袋果的采收技术。
The management of the Red Fuji apple before bagging and the methods and time of bagging or bag removing as well as the harvesting technique of bagging apple were introduced.
介绍了红富士苹果果实套袋前的管理、套袋方法和摘袋方法及时期、套袋果的采收技术。
The management of the Red Fuji apple before bagging and the methods and time of bagging or bag removing as well as the harvesting technique of bagging apple were introduced.
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