WVP increased with the increasing of cold and frozen storage time.
蛋白膜水蒸汽透过率随冷藏、冻藏时间增加而上升。
The results showed that with the increasing of fat, the tensile strength(TS), elongation (E), and water vapor permeability (WVP) decreased.
结果表明,脂肪比例升高,腐竹抗拉强度、延伸率和透水率都下降;
This result showed that the change of relative humidity led to the variation in mechanical properties, water vapor permeability (WVP), oxygen permeability and moisture absorption of the films.
结果表明,由于蛋白腹为亲水性膜,受环境湿度的影响,其水分含量、分子间作用力有所不同,从而导致蛋白膜的机械性能、透湿性和吸湿率也随之发生变化。
This result showed that the change of relative humidity led to the variation in mechanical properties, water vapor permeability (WVP), oxygen permeability and moisture absorption of the films.
结果表明,由于蛋白腹为亲水性膜,受环境湿度的影响,其水分含量、分子间作用力有所不同,从而导致蛋白膜的机械性能、透湿性和吸湿率也随之发生变化。
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