... 液体振荡 liquid oscillation; 液体蒸发浓缩 inspissation; 液体-蒸汽界面 liquid-vapour interface; ...
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通过煮沸，蒸发掉一些液体，使混合液浓缩。
许多技术可应用于食品工业的液体浓缩中，最常见的是蒸发和膜浓缩。
Several technologies are available for liquid concentration in the food industry, with the most common being evaporation and membrane concentration.
通常例举的液体浓缩技术包括蒸发、反渗透、超滤和冷冻浓缩。
A general list of technologies that accomplish liquid concentration includes evaporation, reverse osmosis, ultrafiltration, and freeze concentration.
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