这一结果使巧克力生产商在减少10—20%可可脂的情况下不会堵塞管道。
The effect would allow chocolatiers to cut cocoa butter by 10 to 20 percent and still not clog the pipes.
因为降低巧克力中的脂肪含量往往会堵塞管道——这可以称之为奥古斯塔斯·格鲁普效应。
Because cutting the fat content of chocolate tends to jam up the pipes-what you might call the Augustus Gloop effect.
但在生产中要妥善解决尿素浓溶液易结晶堵塞管道以及尿素在高温下易生成缩二脲的问题。
However these troubles of concentrated urea liquor crystallizing and blocking pipe, as well as urea changing into biuret at high temperature should be avoided.
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