The optimal technological parameters were determined by orthogonal experiments. The product was featured by its high nutritive value.
采用正交试验方法，确定最佳工艺参数，该产品具有较高的营养价值。
The optimal technological parameters of the formulation were obtained by test, and the factors influencing polishing effects were analysed.
通过试验，得出了该配方的最佳工艺参数，并对影响抛光效果的因素进行了分析。
The optimal technological parameters have an instructive significance for the production of egg albumen powder with high foaming properties.
研究所确定的较佳工艺对高起泡性蛋清粉的生产具有指导意义。
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