利用光学金相显微镜、显微硬度计、电子探针及X射线衍射分析仪初步探索其中温回火转变过程。
Optical metallographic microscope, micro-hardness tester, electron microprobe and X-ray diffraction analysis were applied to explore the process of intermediate temperature tempering transformation.
利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。
The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.
分别以应力分析仪和显微硬度仪测试两组试件的挠曲强度和硬度值。
The flexural strength and hardness of the specimens were tested with an instron testing machine and a microhardness tester.
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