实验表明：空气-高粘性液体和空气-起泡液体的气、液两相流型与通常的空气-水系统的流型极不相同。
Tests showed that the two phase flow patterns of air-highly viscous liquids and air-foaming liquids are very different from that of air-water.
给出了新起泡剂c O M的配方及性能参数。同时研究了矿化度对泡沫携液量的影响。
The formulation and performance parameters of new foamer COM are also given, and the effect of salinity on liquid carrying capability of foam is studied.
成份：天然醚氨酸、珍珠粉、玻尿酸、牛蒡萃取液、甘油、酵母萃取液、氨基酸起泡剂、保存剂、去离子水。
Ingredients:Natural Ether Ammonia Acid, Pearl Powder, Hyaluronic Acid, Burdock Extract, Glycerine, Yeast Extract, Amino Acid Blowing Agent, Propyl Paraben, D. I Water.
排液的最终结果是在泡沫铝底部形成无泡层，气泡的流变引起泡沫铝梯度孔结构的变化；
The drainage phenomenon leads to formation of free-bubble layer and the rheology of bubbles leads to formation of gradient pore structure.
本发明是关于起泡果汁饮料，其包含碳酸水、果汁浓缩液、抗氧化剂维生 素C及E、绿茶萃取物以及葡萄籽萃取物。
A sparkling juice beverage comprising carbonated water, juice concentrate, antioxidants Vitamins C and E, green tea extract and grape seed extract.
研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。
The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.
研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。
The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.
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