为了减少蒸发中由于长时间加热而产生的热降解，缩短加工食品在高温下的时间是必需的。
To minimize thermal degradation due to prolonged heating during evaporation, it is necessary to minimize the time that the food product remains at elevated temperature.
分析未足够重视蒸发损耗的原因，阐述蒸发损耗的规律并指出内浮顶罐是减少蒸发损耗的有效措施。
The article analyses the reason of oil loss resulted from evaporation, expounds the law of it and the way to solve it.
采用保持耕作措施，尤其免耕和深松，对于增加土壤蓄水、减少蒸发损失、提高水分有效性、节省能耗以及改善作物产量显示出最佳的效果。
No-till and subsoiling have shown promise in increasing water storage, reducing water loss, enhancing water availability, and saving energy, as well as increasing wheat yield.
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