通过试验数据的分析处理，获得了四种渣油焦化反应行为的若干基本特征。
Some basic characteristics of coking reaction behavior for fourresidua were obtained by treatment of experimental data.
因原油产地、加工方法等不同，减压渣油延迟焦化反应产物的分布及组成差异较大。
The coking product distribution and composition of the various vacuum residues are very different because these vacuum residues come from various oil fields and refined ways.
当这些食物经高温烹调时，常会形成硬痂和焦化反应，但是丙烯酰胺会发生戏剧性的变化结果，而这都是与生产商有关的。
What these production foods had in common was high-temperature cooking which formed a crust or browning reaction. The acrylamide issue has had dramatic consequences for the manufacturers involved.
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