The composition of carbohydrates in concentrated orange juices (COJ) and its effects on glass transition temperature and viscosity of the products were investigated.
研究了浓缩橙汁中的碳水化合物组成以及它们对产品的玻璃化转变温度和粘度的影响。
Remarkable effects have also resulted in stabilizing continuous casting production, regulating steel composition and temperature as well as reducing steel or stopping the increase of inclusions.
在稳定连铸生产、调整钢水成分和温度，以及不增加或少增加夹杂物等方面，均取得了明显效果。
The effects of fermentation temperature, the composition of inoculum and the concentration of NaCl on the fermentation was various.
发酵温度、发酵剂组成以及发酵液盐浓度都会显著影响混合发酵中菌的产酸代谢；
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