焙烧失重
Loss of roasting
以上为机器翻译结果，长、整句建议使用 人工翻译 。
热失重结果表明，样品的失重率取决于焙烧温度。
The weightlessness rate of the sample depends mainly on its roasting temperature.
youdao
利用DTA - TG、恒温tg和XRD测试方法研究了硼铁矿氧化焙烧过程中的相变和失重率。
The phase transformation and weight loss rate of ludwigite in oxidizing roasting were studied by DTA-TG, isothermal TG and XRD.
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