n. synaeresis ; syneresis
通过显微照片分析，发现在粉团中的凝胶脱水收缩后成网状结构。
Analyzing the microphotograph, it showed that the gel in the dough would become net structure after syneresis cracking.
并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。
A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.
讨论了硝化棉干量、脱水棉及酒精驱水棉的水分含量以及乙醚加入量对药粒收缩率的影响。
The effects of NC dry weight, the water contents of dehydrated NC and centrifugal alcohol dehydrated NC and ether added quantity on the contracting percentage of grains have also been discussed.
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