The optimized parameters standard of LAPD is built by orthogonal tests.
通过正交试验，建立了LAPD的最佳工况参数标准。
The rational fermentation technology was also obtained through orthogonal tests.
通过正交试验得出合理的发酵工艺条件；
The optimum technology and formulation are selected by means of orthogonal tests.
实验采用正交试验设计法选择最佳的工艺的配方。
The process and formula were optimized through single-factor and orthogonal tests.
通过单因素实验、正交试验，优化了工艺条件和配方。
The processing technology and stability of loquat-milk were investigated by the orthogonal tests.
采用正交实验，对枇杷果奶的生产工艺和稳定性进行了探讨。
The orthogonal tests were carried out based on single factor test to choose the optimal prescription.
在单因素试验的基础上对果冻配方进行了优化。
The processing technology of black peanut emulsion rich in selenium was studied with orthogonal tests.
通过正交试验对富硒黑花生乳的加工工艺进行了研究。
The optimum conditions for the preparation of the cohesive agent were determined through orthogonal tests.
通过正交试验确定了粘结剂的最佳制备条件。
The best reaction condition was gained from orthogonal tests and the reaction was greatly affected by a little water.
通过正交实验优化了合成条件，并指出微量水对反应有重要影响。
Design orthogonal tests and study the extracting conditions of flavonoids in Ligustrum Lucidum Ait by using water bath.
设计正交试验，采用水浴的方法对女真子中黄酮类物质的提取方法进行研究。
Design orthogonal tests and study the extracting conditions of flavonoids in ligustrum lucid um ait by using water bath.
设计正交试验，采用水浴的方法对女真子中黄酮类物质的提取方法进行研究。
The optimum technology for collagen extraction and the optimal formula of the beverages were determined by orthogonal tests.
用正交试验来确定胶原蛋白的最佳提取工艺和调配饮料的最佳配方。
A new technology for synthesis of starch xanthate was studied, the optimum process conditions were selected via orthogonal tests.
研究了淀粉基黄原酸盐的合成新工艺，通过正交试验选定了最佳工艺条件。
Through single-factor and orthogonal tests, the optimal formula of the beverage and the dosage of compound stabilizer were determined.
通过单因素试验和试验正交试验确定了饮料的最优配方及复合稳定剂的添加量。
By designing orthogonal tests and experimenting on simulative adsorption cooling systems, the optimum proportion of additives is determined.
通过正交实验及在自行研制的模拟吸附制冷装置上进行制冷实验，确定了添加剂间的最佳配比。
The preparation technology for mixed jujube and tea beverages is studied by orthogonal tests, and the quality standard concerned worked out.
利用正交试验设计，对复合枣、茶饮料的制作工艺进行探讨，并制定了其质量标准。
Orthogonal tests were carried out on the extraction conditions for Pachyrhizus leaf, the proportions of ingredients, and the stability of beverage.
利用正交试验对红薯叶的浸提条件、原料配比和稳定性进行研究。
The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
The effects of single phosphate, citrate and complex phosphate on the stability of fruit juice soymilk were studied by single factor and orthogonal tests.
采用单因素实验及正交实验分别研究了单个磷酸盐、柠檬酸盐及复合磷酸盐对果汁豆奶稳定性的影响。
Some relatively parameters were optimized by the comparison of statically orthogonal tests so that the process can be operated under the optimum conditions.
静态对比正交实验对相关的主要工艺参数进行了优化，从而可以指导生产过程，使其基本在最佳状态下进行。
The optimum conditions of all the factors and the optimal formula of the drink were determined through the single-factor and orthogonal tests, respectively.
通过单因素试验确定了各因素的最佳条件，然后通过正交试验确定了葛仙茶的最佳配方。
Through orthogonal tests and organoleptic evaluation, the effects of the granule sizes and proportions of the materials on the tea bags 'quality were studied.
以鹧鸪茶为主料，柠檬片、杭白菊为辅料，通过正交试验和感官审评，研究了原料的颗粒大小及比例对袋泡茶品质的影响。
By orthogonal tests, the influence of three factors on the coefficient of permeability of soil-rock-mixture, the significance of different factors was determined.
通过正交试验确定了3种因素对土石混合体渗透系数的影响顺序及各因素的显著性水平。
Through a series of single-factor and orthogonal tests, the optimum formula and production process of the vinegar beverage of little white apricot were determined.
通过一系列单因素试验和正交试验，确定了小白杏果醋饮料生产的最佳工艺条件和配方。
The main components and producing technology of this healthy beverage were introduced. The optimum ratio of all the components was obtained through orthogonal tests.
主要介绍了红枣红茶菌保健饮料的配方及生产工艺，通过正交试验优选出最佳配比；
The main components and producing technology of this healthy beverage were introduced. The optimum ratio of all the components was obtained through orthogonal tests.
主要介绍了红枣红茶菌保健饮料的配方及生产工艺，通过正交试验优选出最佳配比；
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