This paper has studied the production of fruit and vegetable crisps with advanced low temperature-vacuum technique.
利用目前国际上先进的真空低温油炸技术规模化生产蔬果脆片。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
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。
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.
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.
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。
Vegetable varieties growing in advanced greenhouse must have some special properties including luxuriant growth, continuous fruit setting, low temperature and low light tolerance.
要求蔬菜品种具有旺盛的生长势、持续的结果能力，同时需具备耐低温、弱光的能力。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying 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。
This paper focuses on the acid hydrolysis process of vegetable proteins under the conditions of low concentration of acid and low temperature, on the purpose of eliminating the 3-mcpd.
本文研究了在低酸、低温条件下植物蛋白的优化水解工艺，此工艺旨在降低水解蛋白中的氯丙醇类物质。
This paper focuses on the acid hydrolysis process of vegetable proteins under the condition of low concentration of acid and low temperature for the purpose of reducing the 3-mcpd.
研究了在低酸、低温条件下植物蛋白的优化水解工艺，旨在降低水解蛋白中的氯丙醇类物质。
This paper focuses on the acid hydrolysis process of vegetable proteins under the condition of low concentration of acid and low temperature for the purpose of reducing the 3-mcpd.
研究了在低酸、低温条件下植物蛋白的优化水解工艺，旨在降低水解蛋白中的氯丙醇类物质。
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