本文对冷表面上的水滴冻结过程进行了研究。
Freezing process of water droplet on a cold surface is investigated in this paper.
冻结过程可能会破坏供体细胞，减少移植物的大小。
The freezing process may destroy donor cells and decrease the size of the graft.
分析路基冻害产生的原因，阐述路基冻结过程中水分迁移的特征。
Analyse the causes of the roadbed freeze-harm, and expatiate on the characteristic of the moisture transfer during freezing.
建立了生物组织(含正常生物组织和肿瘤)冻结过程的传热模型。
A heat transfer model of freezing in biological tissue (including normal biological tissue and tumor) is established.
冻土是多相体复合材料，土体冻结过程中在内部形成空穴、裂隙等多种缺陷。
Frozen soil is a kind of multi-phrase compound material. There are many defects and micro-cracks in frozen soil.
本文探讨了在食品的冷却与冻结过程中，提高冷却介质的压力对食品干耗的影响。
It will been discussed that the influence of increasing the pressure of cooling medium on the weight loss in the process of cooling and freezing of food.
食品冻结过程最大的特点是固液两相并存，并存在一个从液态向固态转变的相变过程。
The most remarkable characteristic of the food-frozen process is the coexistence of solid and liquid phase and the phase transition from liquid to solid.
文中介绍了管内海水冻结过程、海水过冷温度、结冰水温、轴向冻胀力以及管体应变测量结果。
This paper expounds the test results of the freezing Process of sea water, the excessive cold temperature of sea water, the frozen water temperature, sea water frost heaving force and the tube strain.
本文应用相似理论，研究论述了竖井冻结过程和掘砌过程的模化原理，及模拟试验台的设计和试验。
Based on the similitude theory the paper discusses the modelling principle of shaft freezing and sinking. Also, the design of the model test rig is described.
脂质体冻结过程中形成的冰晶不仅会对脂质体囊泡造成损伤，而且会影响热量的传递和水蒸气的逸出。
In the process of the liposome freeze, the ice crystal will not only damage the liposome, but also influence the heat and water vapor transfer.
结果冻干机性能好坏、冻结过程的改变和制品入箱时冻干机板层温度的变化是决定制品产生粗结晶的主要因素。
Results The property of freeze dryer, the variation of lyophilized process and the change of temperature of plates may induce rough crystal of products.
介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
The effects of ultra-high pressure treatment on color, texture, oxidation of lipid, freezing and thawing process of meats were introduced in this paper.
实验研究结果表明，加压冷冻将能够大大提高食品的冻结速度，缩短冻结时间，减少由于冻结过程所引起的干耗。
The result of the experiment shows that increasing pressure will greatly increase the rate of food freezing, shorten the freezing time, and reduce the weight loss during the freezing of food.
本文介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
This article introduced the effects of ultra high pressure on color, texture, oxidation of lipid, freezing process and thawing process of meat when meat was treated by ultra high pressure.
本文在鲁基杨诺夫等（1959）研究单体土冻结过程温度场的数学模型中，成功地引入了考虑土体湿迁移因素的迁移热修正项。
Besed on the mathematic model of temperature field suggested by V. S. Rugiyanov (1959), we successfully add a correction term of transfer heat considered the fact that moisture migrates in soil.
提出了一元多项式形式的水蒸气饱和压力与饱和温度关系的数学模型，进行了牛肉冻结过程的计算机模拟，在此基础上进行了牛肉冻结过程中干耗量的数值计算。
In this paper, the mathematical model of the reltion between water saturation vapor pressure and saturated temperature is established in the form of monoacidic polynomials.
提出了一元多项式形式的水蒸气饱和压力与饱和温度关系的数学模型，进行了牛肉冻结过程的计算机模拟，在此基础上进行了牛肉冻结过程中干耗量的数值计算。
In this paper, the mathematical model of the reltion between water saturation vapor pressure and saturated temperature is established in the form of monoacidic polynomials.
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