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| 1. | Concentration of liquid foods is a vital operation in many food processes. |
| 液体食物浓缩是许多食品加工过程的一个重要的操作。 |
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| 2. | liquid waste concentration plant |
| 液态废物浓缩装置 |
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| 3. | Evaporation has historically been the primary technology for liquid concentration in the food industry |
| 以前蒸发在食品工业上是液体浓缩的基本技术 |
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| 4. | Freeze concentration of liquid foods has been employed on a wide range of products, although not all |
| 液体食品的冷冻浓缩尽管不完全被商业采用,但它却已应用在各种的产品中。 |
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| 5. | A general list of technologies that accomplish liquid concentration includes evaporation, reverse osmosis |
| 通常例举的液体浓缩技术包括蒸发、反渗透、超滤和冷冻浓缩。 |
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| 6. | determination of tritium activity concentration - liquid scintillation counting method |
| 氚活动浓度的测定 - 液体闪烁计数法 |
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| 7. | Several technologies are available for liquid concentration in the food industry, with the most common |
| 许多技术可应用于食品工业的液体浓缩中,最常见的是蒸发和膜浓缩。 |
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| 8. | It is suitable for low-temperature vacuum concentration of liquid in pharmaceutical, foodstuff and chemical |
| 适用于制药、品、工等行业部门对液料的浓缩。 |
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| 9. | available that can effectively separate water molecules from other food constituents, resulting in liquid |
| 膜能有效的从食物中分离水分,使液体浓缩,它可以利用的物质能依据分子大小来分离,而实现浓缩和分级。 |
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| 10. | In addition, concentration of liquid foods results in reduced transportation costs, where the final product |
| 另外,液体食物的浓缩也能减少运输费用,终产品生产是通过再次添加水到原来的浓度。 |
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