... oxidative slagging 氧化渣化 ; 氧除熔渣 oxidative deterioration 氧化变质 oxidative stain 氧化染色 ...
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极好的热稳定性，闪点高，不易氧化变质。
Excellent thermal stability, high flash point, difficult oxidation metamorphism.
结果表明：光照是影响苔菜饼氧化变质的主要因子，添加复合抗氧化剂能有效防止苔菜饼的氧化变质。
The result showed that light was a very important factor for seaweed biscuit oxidizing deterioration, which could be prevented by using mixed antioxidants effectively.
它具有极高的抗氧化变质特性(即具有防止酸和油泥形成的特性)，其粘度低，易于循环，可进行有效的热传导。
It is highly resistant to oxidative degradation (i. e. formation of acids and sludge) and being of low viscosity circulates easily to provide efficient heat transfer.
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