Flash freezing - a technique which revolutionized the food industry was introduced to the world by Clarence Birdseye.
速冻——一项改变了食物产业的技术最近被克拉伦斯·伯宰展现给世界。
Flash-freezing, either by pouring liquid nitrogen over a bowl of food or by placing food onto an anti-griddle.
速冻，要么将液氮浇在一碗食物上，要么把食物放置于“反扒”设备上。
The cantharellus cibarius freezing technics was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer.
采用液氮速冻，探讨在不同冻结条件下鸡油菌的冻结温度曲线及冻结温度与解冻后鸡油菌的汁液流失率之间的关系。
The results show that there are three freezing stages by slow freezing, but the three freezing stages are not obvious by liquid nitrogen flash freezer.
结果表明：对黑牛肝菌进行缓慢冻结时，出现了明显的冻结三阶段现象，而在液氮速冻时此三阶段不明显；
The results show that there are obvious three freezing stages by slow freezing, but the three freezing stages are not obvious by liquid nitrogen flash freezer.
结果表明对白灵菇进行缓慢冻结时，有明显的冻结三阶段现象出现，而在液氮速冻时此三阶段不明显；
The new emulsified oil has favorable properties of viscosity, viscosity-temperature characteristic, flash point, freezing point and cost price.
最终所获两种乳化油配方的自乳化性、粘度、粘温性能、闪点、凝固点等主要使用性能良好。
The new emulsified oil has favorable properties of viscosity, viscosity-temperature characteristic, flash point, freezing point and cost price.
最终所获两种乳化油配方的自乳化性、粘度、粘温性能、闪点、凝固点等主要使用性能良好。
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