分析结果表明，试件的最终加热温度越高，加热速度越慢，误差就越大。
The numerical result indicates that, the higher the final temperature of the specimens and the slower of the heating speed are, the bigger the error is.
在一个方面，该方法包括，在最终加热(例如烹制)前，降低食物物料中还原糖的含量。
In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e. g., cooking).
对影响油页岩低温干馏的主要因素进行了考察，其中包括最终加热温度、加热时间、加热速度及页岩粒度等因素。
Main factors such as final heating temperature, heating time, heating speed and particle size of raw material on dry distillation of oil shale at low temperature were examined.
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