在玻璃衬底上改变实验条件沉积了不同颜色的薄膜，测量了不同色泽薄膜的电阻率和制备条件的关系。
The films of different color were deposited on the glass substrates with different experimental conditions, the resistivity of different color films was measured.
结果表明：油脂添加量对核桃酥的影响最大，使其摊裂度降低，口感、色泽、形状、组织结构改变。
The results showed: the effect of oil content on the walnut crispy was greatest, the split share had decreased, texture, color, shape, structure had changed.
结果表明原料茶的氟含量可有明显下降且茶水色泽和茶多酚含量无明显改变。
Results showed that fluoride content in raw tea decreased clearly and tea color and polyphenol content of tea haven't change obviously after treatment by the new method.
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