The relationship between gluten contents, stiring, hydration, and the state of water in flour dough were studied with NMR and MRI techniques.
利用核磁共振及其成像技术研究了面筋含量、含水量、添加物、搅拌与面团中水的状态之间的关系。
By increasing the weld heat input, the distribution of martensite becomes more dispersive and glomerate due to the molten pool stiring, the welding stress and the burning loss of alloy elements.
随着焊接热输入量的增加，由于熔池搅拌、焊接应力、合金元素烧损等原因，马氏体的分布更加散乱和密集；
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