A summary of the three food preparation processes in terms of number of times through the temperature danger zone can be depicted in a danger zone diagram.
根据通过食品温度危险带的次数而归类的三种处理方法的概括可通过危害带图表来描述。
For the three-zone model, a set of coupled correlations has been derived to describe the effect of pressure and temperature on the laminar burning velocity and the laminar flame thickness.
对于三区模型，加上相关的衍生了一套描述的压力和温度的层流燃烧速度和火焰层厚度的影响。
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