初步研究了电热恒温真空干燥法生产桑葚粉的加工工艺，并对桑葚主要成分之一的氨基酸在加工前后的变化进行了测定和比较。
Mulberry powder was produced by the electro-temperature vacuum drying method, and amino acids as one of the main ingredients of mulberry was measured and compared before and after processing.
本仪器也可与我公司生产的便携式制冷器相匹配，作为低温恒温水浴使用。
The apparatus can also be produced by our company is with the portable cooler matched, as low temperature constant temperature bath use.
恒温连续生产保证了所炸食品温度和时间一致。
Constant temperature continuous production guarantee the Fried food temperature and time are consistent.
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